February 20

February 20, 1673: The first recorded wine auction was held in Garraway’s Coffee House, Change Alley, in London, England. The building was famous in the 17th century for trading commodities and shares; it was the first building to sell tea to the public. Wine auctions have since become an inextricable part of the international culture of wine.

February 20, 1933: The House passed the Twenty-first Amendment (repeal) resolution on February 20, 1933, by a vote of 289 to 121, with Speaker John Nance Garner presiding before it went to the states.

February 20, 1989: Chard Farm harvested its first grapes, with which it would later make its first wines. Chard Farm was founded by the Hay family, and its early years were largely viewed with skepticism since few believed that quality wine could emerge from the continental climate of Central Otago. Since then, it has gained a reputation among the most notable wineries in the world, with deep roots in its community and a penchant for favoring in-depth experimentation over high-scale competition.

February 20, 1990: Mt. Veeder AVA was established in the Mayacamas mountains. The AVA boasts 1000 acres of planted vineyards, elevated 500-2600 feet above sea level. Its unique terroir gives its wine a ‘briary’ taste. Besides, it experiences cool to moderate temperatures and is elevated such that most vineyards are above the fog line. As a result, it experiences warmer nights and cooler days than most AVAs on the valley’s floor. Key Varietals include Cabernet Sauvignon, Merlot, Zinfandel, and Chardonnay.

20th, February 1902: Michel Flanzy was born. In the year 1934, Flanzy invented carbonic maceration. The whole grape clusters are put into a closed tank with a carbon dioxide-rich atmosphere to begin the carbonic maceration process. The berries then go through intracellular fermentation without the use of yeast. This process involves a number of complicated modifications, including the production of secondary products, the lowering of the malic acid concentration by nearly half, and the conversion of a tiny quantity of sugar into alcohol (1.5–2% alcohol). When compared to wines made using conventional methods, those made with carbonic maceration have a distinctive flavor, greater quality, and a pleasing balance. It can be utilized to produce a variety of wines (red and rosé), both young and old.

February 20, 2020: Stag’s Leap celebrated its 50th founding anniversary. From the 20th to the 22nd of February, the winery held several festivities to mark Stag’s Leaps milestone. The anniversary kicked off at the South Beach Wine & Food Festival.

For more dates in wine history, click here.

Header image: Jim G from Silicon Valley, CA, USA — via Wikimedia Commons (CC BY 2.0).