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21 Sep
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Wine challenges tend to favor wines with high ethanol and sugar levels

Carolyn Ross from Washington State University. (Credit: WSU)

SEATTLE — Award winning wines tend to be more complex and the best have high ethanol and sugar levels.

That’s the finding of a recent paper in the Journal of Wine Research from Washington State University scientists, working with a colleague at the University of Lisbon in Portugal.

The researchers wanted to know what characteristics were prevalent in the wines that won the top awards at an international wine competition.

To find out, they crunched several years of data from the Mundus Vini Challenge, which is held twice a year in Germany.

Their analysis shows large wine challenges tend to favor wines with high ethanol and sugar levels. Flavors often associated with sweetness, including exotic fruits in white wines and dried fruit and spiciness in reds, also increase the chances of winning top prizes.

Conversely, white wines with tones of acidity and astringency and red wines of green/vegetative and red berries tended to not receive the top awards.

But simply making the wines sweeter, or less vegetal, may not make an award-winning wine.

“Complexity and harmony are hard to define,” said Carolyn Ross, WSU professor in the School of Food Science and an author on the paper. “According to the data, you may want to add more exotic fruits, or spiciness. But that may have an impact on the broader attributes of the wine. The fact remains it will always be very impressive to make a wine that wins an award at a prestigious competition.”

Previous research has looked at factors like pH level or acidity of award-winning wines, but the complexity of those characteristics made the results hard to quantify simply.

This new data breakdown helped scientists find more specific characteristics, Ross said.

Wine awards can have a huge impact on marketing, so competition at prestigious international events is fierce.

“Some people will decide between two different wines just because one has an award sticker on it,” Ross said. “There’s a major positive impact for a winery.”

–Washington State University
via EurekAlert!

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17 Sep

Beyond the innovative distillation process, the story behind Cincoro is compelling and unexpected. In July 2016, a group of friendly professional basketball rivals, Jeanie Buss of Los Angeles, Wes Edens of Milwaukee, Emilia Fazzalari and Wyc Grousbeck of Boston and Michael Jordan of Charlotte, met for dinner. They began the evening as acquaintances and after sharing stories and discovering a mutual love of tequila, they quickly formed the foundation of an extraordinary partnership. Not long thereafter, the five new friends took the bold step of starting a company from scratch, ensuring their vision for a new style of tequila that was smooth on the palate, rich and complex in flavor, with a long luxurious finish. 

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About Cincoro, @CincoroTequila
The Cincoro family portfolio offers four luxurious, award-winning tequila expressions with SRP per 750mL bottle starting at $70 for Blanco (unaged), $90 for Reposado (aged 8 to 10 months), $130 Añejo (aged 24 to 28 months) and $1,600 for Extra Añejo (aged 40 to 44 months).

In July 2016, five friendly competitors met for dinner and bonded over their shared passion for tequila. After many more adventures together, this group of five founding partners set out with one mission: to create the finest tequila anyone has ever tasted. Cincoro Tequila is uniquely made with 100% Weber Blue agave from private farms in both the highland and lowland regions of Jalisco, Mexico. The agave is hand-selected and slow-cooked in a small batch process, distilling the highland and lowland tequilas separately, before blending them together to create the Cincoro signature taste profile. This is the heart of Cincoro: a naturally rich and delicious family of tequilas that are smooth on the palate with a complex, long finish. Cincoro Tequila is a taste experience unlike any other. For more information about Cincoro, please visit www.Cincoro.com and @CincoroTequila. For press inquiries, please contact Cincoro@LaForce.nyc.

SOURCE Cincoro

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