Features
Beautiful and sunny summer and an exceptional autumn gave us a very successful vintage in the whole of Bordeaux. Good maturity and fine, healthy grapes. 2009/2010 is now being compared to the successful duo of
Georges Haushalter, the president of the CIVB (Conseil Interprofessionel du Vin de Bordeaux) was in Paris recently to talk about the new vintage 2010 and also in general about Bordeaux’s plans for the future. Bordeaux
Text: David Furer Photo: Per Karlsson / BKWine & David Furer Copyright © David Furer & BKWine With the rise of flavor profiles attributed to French wood, along with their undisputed preeminence in technique, the
Calvados – The apple fruit brandy from Normandy Text: David Furer Photo: Per Karlsson, BKWine Copyright David Furer & BKWine, December 2008 An abbreviated version of this appeared in the US’ Sante magazine, www.isantemagazine.com. Autumn
Is the purpose of a classification to benefit the consumer or to benefit the producer? That is one of the questions one can ask when reading about the new (yet to come) classification in the
The United Kingdom is by far the biggest market for South African wine exports. A bit more surprising is perhaps that Sweden, with only 10 million inhabitants, is the third biggest market, far ahead of
Let the circus begin, ed. 2010 The week of the primeur tastings in Bordeaux is approaching fast. Next week it starts (first week of April – current week when this is published on the blog).
I went to a very interesting dinner the other day, the Dîner des Chefs at Park Hyatt Paris Vendôme. The dinner was organised for the 6th time (and always during the Paris Book Fair), by
Comments on the 1st International Wine Meeting and Tasting (in Portugal) This post is really a comment on a blog post by Luiz Alberto over at The Wine Hub, but for some mysterious reason the
Representatives from BIVB – Bureau Interprofessionel des Vins de Bourgogne – were in Stockholm recently and BKWine took the opportunity to talk to Raphaël Dubois, wine grower with his sister in Premeaux-Prissey, and also responsible
We recently had the occasion to taste a range of premium wines from Trivento in Mendoza, Argentina. The wines have just been launched in the “on special order only” range at the Swedish monopoly but
— Vacqueyras 1989 Signature Domaine des Amouriers Mature, long taste with aromas of the garrigue and some dried fruit. Very well preserved and very tasty. — Vacqueyras 1990 Traditionelle Domaine la Garrigue Intense nose of
The AOC Vacqueyras is celebrating its 20th birthday. It was in 1990 that Vacqueyras was upgraded to an Appellation d’Origine Contrôlée. Before that it was “only” a Côtes du Rhône. A wine tasting in Paris
According to Austrian Wines / Statistik Austria, Vineyard Survey 2009 these are the most planted grape varieties in Austria. Whites first: Grüner Veltliner 29% (+) Welschriesling 8% (-) Müller Thurgau 5% (-) Weißburgunder 4% (?)
Perhaps you are familiar with ‘flash detente’. If you are not you should read our book The Creation of a Wine (A Wine is Born, unfortunately not yet available in English – Ett vin blir
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation it is Saccharomyses Cerevisiae that converts the sugar to alcohol
For organic wine farmers the only permitted products are copper and sulphur, it is often said. That is not quite correct, since in organic farming you are allowed to use other products – if they
Which is the world’s most planted grape variety? It is a common question in wine quizzes, since few have heard about the obscure grape. It is a Spanish white grape variety (unless it has changed
Since quite a few year it has been forbidden to use the expression “methode champenoise” on sparkling wines made with a second fermentation in the bottle. In the future we may instead see “methode provencale”.
Gum Arabic is, technically, a polysaccharide and a resin like substance from an Arabic acacia tree. Its use is permitted in winemaker. Nothing particularly strange about that. It is a regular food additive with the
Much have changed in South African wine production over a few decades. Today they use a classification system called Wines of Origin (WO) based on three levels: regions, districts, and wards. There are four regions,
Cristiano van Zeller at Quinta do Vale Dona Maria is a well known person in the Douro-valley. He used to own Quinta de Noval which he sold in the middle of the 1990s to Axa
“Can a Swedish resident import wine for personal consumption, without having to go through the monopoly, or is it completely out of the question?” This is a question that pops up quite often, both from
Diluted wine or fruity wine? Must concentration – what should or should you not do? Boil the must in a vacuum? If it rains just before the harvest you risk getting a diluted must. The
Paul Rogers from Fox Creek in McLaren Vale in Australia visited Sweden recently and as we don’t often have the opportunity to meet Australian wine producers we were happy to be able to have a
Stellekaya is one of the wine producers that impressed us most during our trip to South Africa earlier this year. It’s a small producer – they call themselves boutique wine producer – and the wines
The Oeneo Group If you want to be exact, the world’s biggest cooper brand, for barrels from French oak, is Seguin Moreau. There are bigger barrel makers, e.g. making barrels for bourbon. We recently had
In the olden times there was something called the Cru Bourgeois classification in Médoc (Bordeaux). But then, in 2003, they decided to review and modernise the classification. But unfortunately they hit on some road bumps.
Soave is probably the most well-known white wine in Italy. The small and very pretty medieval town of Soave in situated in the region of Veneto, not far from Verona. In the town centre you
Domaine Roger Sabon in Châteauneuf-du-Pape is a true family domaine. Roger Sabon created the domaine in 1952. His three sons Jean-Jacques, Denis and Gilbert are all involved and now also Julien and Delphine, children of
Beautiful and sunny summer and an exceptional autumn gave us a very successful vintage in the whole of Bordeaux. Good maturity and fine, healthy grapes.
Georges Haushalter, the president of the CIVB (Conseil Interprofessionel du Vin de Bordeaux) was in Paris recently to talk about the new vintage 2010 and
Text: David Furer Photo: Per Karlsson / BKWine & David Furer Copyright © David Furer & BKWine With the rise of flavor profiles attributed to
Calvados – The apple fruit brandy from Normandy Text: David Furer Photo: Per Karlsson, BKWine Copyright David Furer & BKWine, December 2008 An abbreviated version
Is the purpose of a classification to benefit the consumer or to benefit the producer? That is one of the questions one can ask when
The United Kingdom is by far the biggest market for South African wine exports. A bit more surprising is perhaps that Sweden, with only 10
Let the circus begin, ed. 2010 The week of the primeur tastings in Bordeaux is approaching fast. Next week it starts (first week of April
I went to a very interesting dinner the other day, the Dîner des Chefs at Park Hyatt Paris Vendôme. The dinner was organised for the
Comments on the 1st International Wine Meeting and Tasting (in Portugal) This post is really a comment on a blog post by Luiz Alberto over
Representatives from BIVB – Bureau Interprofessionel des Vins de Bourgogne – were in Stockholm recently and BKWine took the opportunity to talk to Raphaël Dubois,
We recently had the occasion to taste a range of premium wines from Trivento in Mendoza, Argentina. The wines have just been launched in the
— Vacqueyras 1989 Signature Domaine des Amouriers Mature, long taste with aromas of the garrigue and some dried fruit. Very well preserved and very tasty.
The AOC Vacqueyras is celebrating its 20th birthday. It was in 1990 that Vacqueyras was upgraded to an Appellation d’Origine Contrôlée. Before that it was
According to Austrian Wines / Statistik Austria, Vineyard Survey 2009 these are the most planted grape varieties in Austria. Whites first: Grüner Veltliner 29% (+)
Perhaps you are familiar with ‘flash detente’. If you are not you should read our book The Creation of a Wine (A Wine is Born,
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation
For organic wine farmers the only permitted products are copper and sulphur, it is often said. That is not quite correct, since in organic farming
Which is the world’s most planted grape variety? It is a common question in wine quizzes, since few have heard about the obscure grape. It
Since quite a few year it has been forbidden to use the expression “methode champenoise” on sparkling wines made with a second fermentation in the
Gum Arabic is, technically, a polysaccharide and a resin like substance from an Arabic acacia tree. Its use is permitted in winemaker. Nothing particularly strange
Much have changed in South African wine production over a few decades. Today they use a classification system called Wines of Origin (WO) based on
Cristiano van Zeller at Quinta do Vale Dona Maria is a well known person in the Douro-valley. He used to own Quinta de Noval which
“Can a Swedish resident import wine for personal consumption, without having to go through the monopoly, or is it completely out of the question?” This
Diluted wine or fruity wine? Must concentration – what should or should you not do? Boil the must in a vacuum? If it rains just
Paul Rogers from Fox Creek in McLaren Vale in Australia visited Sweden recently and as we don’t often have the opportunity to meet Australian wine
Stellekaya is one of the wine producers that impressed us most during our trip to South Africa earlier this year. It’s a small producer –
The Oeneo Group If you want to be exact, the world’s biggest cooper brand, for barrels from French oak, is Seguin Moreau. There are bigger
In the olden times there was something called the Cru Bourgeois classification in Médoc (Bordeaux). But then, in 2003, they decided to review and modernise
Soave is probably the most well-known white wine in Italy. The small and very pretty medieval town of Soave in situated in the region of
Domaine Roger Sabon in Châteauneuf-du-Pape is a true family domaine. Roger Sabon created the domaine in 1952. His three sons Jean-Jacques, Denis and Gilbert are
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