It’s been a while since I drank non-alcoholic wine. Still, given that I’ve heard positive things about them recently, I was surprised when I looked through the range at Systembolaget, the Swedish monopoly wine stores,
This year, some winegrowers in various parts of Europe have had to resort to chaptalisation to reach the alcohol content they consider necessary. During our recent wine tours in, for example, Champagne and Burgundy, we
Can we once and for all establish what is true and correct about brut, sec-dry, demi-sec etc? Some myths or mistakes are more persistent than others. One of these is how much sugar champagne and
Alsace wines are becoming drier and drier. At least that was the impression we had on our recent Alsace tour. And that is very positive. In addition, it is easier to know if the wines
Sweet dry wine and the taste police A dry wine should be dry and a sweet wine sweet. That sounds obvious. But considering the amounts of not-so-dry red wines sold in the world today, one
The biggest IGP appellation in France, the IGP Pays d’Oc, has allied itself with the two largest European manufacturers of concentrated grape must. Together they will fight against chaptalization and the unbalanced competition the they
The question of chaptalisation versus enrichment with concentrated grape must continue to stir up emotions in southern France. At the Vins IGP congress recently the producers lamented the fact that the state subsidies for enrichment
The discussion concerning who is allowed to chaptalise and who instead must use concentrated grape must to enrich their wine has been going on in France all year. Two ways to do enrichment. To chaptalize
There is currently a lobbying effort in the EU regarding sugar in wine. The lobbyists want rules that would make it compulsory to mention “sugar added” on the label for wines that have been chaptalised
There is currently a serious lobbying effort in the EU regarding sugar in wine, we read in Vitisphere. The lobbyists want to introduce rules that would make it compulsory to mention “sugar added” on the
More and more champagne houses decrease the dosage. This is the small dose of sugar that is added to the champagne just after the sediment has been removed (the disgorgement). Not adding any sugar at
We have probably all experienced a bottle of wine from Alsace that did not go well with the food we served. The reason being, for the most part, that the wine was sweeter than we
We have said it before and we will say it again: Why chaptalise in Languedoc? This is southern France we are talking about. With sun and heat during the growing season. These wines should have
Confédération française des vins de pays (CFVDP, an association for French Vin de Pays-producers) had a congress earlier this June and they discussed among other things the discontinuing of subsidies to enrich wines with concentrated
Less is not always more when it comes to alcohol in wine Apparently there is a huge interest in the world for wines with low alcohol contents. On www.decanter.com we read about a report by
It’s been a while since I drank non-alcoholic wine. Still, given that I’ve heard positive things about them recently, I was surprised when I looked
This year, some winegrowers in various parts of Europe have had to resort to chaptalisation to reach the alcohol content they consider necessary. During our
Can we once and for all establish what is true and correct about brut, sec-dry, demi-sec etc? Some myths or mistakes are more persistent than
Alsace wines are becoming drier and drier. At least that was the impression we had on our recent Alsace tour. And that is very positive.
Sweet dry wine and the taste police A dry wine should be dry and a sweet wine sweet. That sounds obvious. But considering the amounts
The biggest IGP appellation in France, the IGP Pays d’Oc, has allied itself with the two largest European manufacturers of concentrated grape must. Together they
The question of chaptalisation versus enrichment with concentrated grape must continue to stir up emotions in southern France. At the Vins IGP congress recently the
The discussion concerning who is allowed to chaptalise and who instead must use concentrated grape must to enrich their wine has been going on in
There is currently a lobbying effort in the EU regarding sugar in wine. The lobbyists want rules that would make it compulsory to mention “sugar
There is currently a serious lobbying effort in the EU regarding sugar in wine, we read in Vitisphere. The lobbyists want to introduce rules that
More and more champagne houses decrease the dosage. This is the small dose of sugar that is added to the champagne just after the sediment
We have probably all experienced a bottle of wine from Alsace that did not go well with the food we served. The reason being, for
We have said it before and we will say it again: Why chaptalise in Languedoc? This is southern France we are talking about. With sun
Confédération française des vins de pays (CFVDP, an association for French Vin de Pays-producers) had a congress earlier this June and they discussed among other
Less is not always more when it comes to alcohol in wine Apparently there is a huge interest in the world for wines with low
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