BKWine Brief nr 187, March 2019
2019-03-31
The dangers of becoming a super-celebrity The biggest problem with making wine is probably not to make sure the wine is good but rather to sell it. Then it can be very helpful to be
The dangers of becoming a super-celebrity The biggest problem with making wine is probably not to make sure the wine is good but rather to sell it. Then it can be very helpful to be
Six very fresh Masters of Wine has just received their diplomas from the venerable English institution. So now there are 384 MW in total. The happy new masters are Edouard Baijot, Nicholas Jackson, Brendan Jansen,
Is it worth ageing wine? “With age comes complexity but wines get more similar with time. You find more nuances in young wines. They are purer and wilder and you can taste the place where
We will of course have a wine tour to Champagne this fall. If you are a champagne enthusiast then you want to go there sooner or later. There are many ways to do that. Travel
9 myths and 9 truths about organic, biodynamic, “natural” Organic wine continues to increase, it seems. Commercial success is well established in several countries already. We recently wrote about sales in France that have increased
9 myths and 9 truths about organic, biodynamic, “natural” Organic wine continues to increase, it seems. Commercial success is well established in several countries already. We recently wrote about sales in France that have increased
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
Typical. Guessing right again…? They are easily counted, the times I have called a wine “typical” during the past year. But what is typical? Everyone who has attended a wine course has learned typical aromas
It is a mistake to think that “Bordeaux has become too expensive”. In fact, bordeaux is one of the regions in France that has an incredible wealth of good-value, affordable wines, provided you cast your
The most important factor for making great wines! We can’t control the weather. The weather determines the size of the harvest and, to some extent, also the character of the wine. The overall climate (the
In the past year, our latest book “Champagne, The Wine And The Growers” (“Champagne, vinet och odlarna” in the original language) has been acclaimed and won prizes in two prestigious contexts, by the OIV, the
We continue to fill up with more info in the section we call “resources” on our travel site, BKWineTours.com. Here you can find tips and advice on how things work in different countries. For example,
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Inspirations and other countries This is a video series in six parts: Senderens and wine Paring wine and food A long career in
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
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: the people around him This is a video series in six parts: Senderens and wine Paring wine and food A long career in
Handy tips on tipping customs, shopping hours, restaurant etiquette, taxi and transport, and more. One should perhaps not take too seriously rules about how to behave. On the other hand, it can be dangerous to
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: gastronomy and restaurants This is a video series in six parts: Senderens and wine Paring wine and food A long career in gastronomy
The wine maker needs a strategy, knowledge and experience, as demonstrated Oenoforo’s experiment About two years ago I was in Tuscany to harvest grapes. Syrah grapes. There are actually a fair amount of syrah planted
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Alain Senderens, a long career This is a video series in six parts: Senderens and wine Paring wine and food A long career
The importance of origin New appellations are added to the wine world continuously. And not only in France and Italy. The New World has also realized the advantages of designations of origin. It is no
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Pairing food and wine This is a video series in six parts: Senderens and wine Paring wine and food A long career in
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Senderens and wine This is a video series in six parts: Senderens and wine Paring wine and food A long career in gastronomy
The trend today is in most countries for very pale pink rosé wines, sometimes almost indistinguishable from a white wine, and for too often with a little bit of “RS” – residual sugar – in
I imagine hardly anyone needs an instruction on how to make a Gin-and-Tonic, or G-and-T. Could it be the world’s most popular drink? But there are different ways to do it. For example, in this
No, organic-biodynamic-natural is not at all like “in the old days” We often hear people say that organic (biodynamic, “natural”) wine growers work the way farmers did in the past. And that’s true in some
Autumn 2018 Champagne, September 26-30 Bordeaux, October 10-14 Douro Valley in Portugal, October 17-21 South Africa, November 9-19 Winter 2019 Chile-Argentina, January 20 – February 4, 2019 South Africa, February 16-24, 2019 New Zealand, March
A lot of champagnes are drunk at occasions when all that matters are the bubbles. But if you open a high quality champagne with a strong character it deserves more attention. It should actually be
To taste blind or not blind, that is the question. The answer is simple! Is it better to taste wines blind, semi-blind or open? That question has popped up several times lately. In recent months,
To taste blind or not blind, that is the question. The answer is simple! Is it better to taste wines blind, semi-blind or open? That question has popped up several times lately. In recent months,
Chile is a very exciting wine country today, really worth visiting. When you come to Chile you will surely also come to Santa Cruz. Santa Cruz is a small town in the Colchagua Valley in
The dangers of becoming a super-celebrity The biggest problem with making wine is probably not to make sure the wine is good but rather to
Six very fresh Masters of Wine has just received their diplomas from the venerable English institution. So now there are 384 MW in total. The
Is it worth ageing wine? “With age comes complexity but wines get more similar with time. You find more nuances in young wines. They are
We will of course have a wine tour to Champagne this fall. If you are a champagne enthusiast then you want to go there sooner
9 myths and 9 truths about organic, biodynamic, “natural” Organic wine continues to increase, it seems. Commercial success is well established in several countries already.
9 myths and 9 truths about organic, biodynamic, “natural” Organic wine continues to increase, it seems. Commercial success is well established in several countries already.
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
Typical. Guessing right again…? They are easily counted, the times I have called a wine “typical” during the past year. But what is typical? Everyone
It is a mistake to think that “Bordeaux has become too expensive”. In fact, bordeaux is one of the regions in France that has an
The most important factor for making great wines! We can’t control the weather. The weather determines the size of the harvest and, to some extent,
In the past year, our latest book “Champagne, The Wine And The Growers” (“Champagne, vinet och odlarna” in the original language) has been acclaimed and
We continue to fill up with more info in the section we call “resources” on our travel site, BKWineTours.com. Here you can find tips and
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Inspirations and other countries This is a video series in six parts: Senderens
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
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: the people around him This is a video series in six parts: Senderens
Handy tips on tipping customs, shopping hours, restaurant etiquette, taxi and transport, and more. One should perhaps not take too seriously rules about how to
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: gastronomy and restaurants This is a video series in six parts: Senderens and
The wine maker needs a strategy, knowledge and experience, as demonstrated Oenoforo’s experiment About two years ago I was in Tuscany to harvest grapes. Syrah
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Alain Senderens, a long career This is a video series in six parts:
The importance of origin New appellations are added to the wine world continuously. And not only in France and Italy. The New World has also
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Pairing food and wine This is a video series in six parts: Senderens
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Senderens and wine This is a video series in six parts: Senderens and
The trend today is in most countries for very pale pink rosé wines, sometimes almost indistinguishable from a white wine, and for too often with
I imagine hardly anyone needs an instruction on how to make a Gin-and-Tonic, or G-and-T. Could it be the world’s most popular drink? But there
No, organic-biodynamic-natural is not at all like “in the old days” We often hear people say that organic (biodynamic, “natural”) wine growers work the way
Autumn 2018 Champagne, September 26-30 Bordeaux, October 10-14 Douro Valley in Portugal, October 17-21 South Africa, November 9-19 Winter 2019 Chile-Argentina, January 20 – February
A lot of champagnes are drunk at occasions when all that matters are the bubbles. But if you open a high quality champagne with a
To taste blind or not blind, that is the question. The answer is simple! Is it better to taste wines blind, semi-blind or open? That
To taste blind or not blind, that is the question. The answer is simple! Is it better to taste wines blind, semi-blind or open? That
Chile is a very exciting wine country today, really worth visiting. When you come to Chile you will surely also come to Santa Cruz. Santa
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