White Burgundies are, more than other white wines, known for their long ageing potential. But with a changing climate and weather patterns, do these wines risk losing that trait? The BIVB, Bureau Interprofessionnel des Vins
Ardagh Glass Packaging-Europe (AGP-Europe) has recently launched a super-light 300-gram lightweight glass bottle. The idea behind this bottle is to combine a stylish design with high performance. It is crucial to change the minds of
Green harvest (or cluster thinning, crop thinning) is when the grower removes some grape bunches in the middle of summer, before they are ripe (sometimes later), to lessen the harvest volume. Some years ago, this
There is a lot of talk about fungus resistant grapes (sometimes called PIWI, from German pilzwiderstandsfähige). But the descriptor is maybe poorly chosen. The “fungus resistant” grapes used today are hybrids, in other words crosses
The International Organisation of Vine and Wine (OIV), a kind of UN for wine, held this year’s congress in Dijon in October. The OIV sets the technical and quality standards for most of the wine
The world congress of the International Organisation of Vine and Wine (OIV) will take place in Moldova in 2025. The OIV is an intergovernmental body reuniting almost all the world’s wine producing countries. It works
South Africa has two world-renowned wine research institutes, the University of Stellenbosch and Nietvoorbij, also in Stellenbosch. The South Africa Wine Research, Development, and Innovation Team has recently presented its “2024 Research Book”. This publication
Verallia, the world’s third largest glass manufacturer, is well aware that the glass bottle today receives a lot of criticism for its environmental impact. Therefore, they work hard to make it more environmentally friendly. The
In wine production, adapting to local conditions is paramount. Many wine producers adhere to the principle of never leaving the land bare, advocating minimal ploughing, and always preserving the weeds/cover crops in the vineyard. However,
Today’s wine industry in Europe often feels opposed by politicians, temperance movements and environmental activists. According to a new report by PricewaterhouseCoopers (PwC), it can at least be happy that it contributes substantially to the
A new study by INRAE, a French research institute, in collaboration with the universities of Bordeaux and Québec, shows the tolerance of different grapes to drought. Coping with dry weather is a grape characteristic that
The French company Sun’Agri, a pioneer in ”agrivoltaism”, has just come out with an exciting report. Agrivoltaism involves installing solar panels on top of agricultural crops. It has proven to be interesting also for vineyards.
The grape varieties that wine producers use today have naturally mutated over time. Researchers have selected the best mutations (clones) based on several criteria, e.g. plant vigour or resistance to certain diseases. In the future,
Mousiness, or a mousy wine, is a relatively “new” wine fault. Going back a decade or a bit more, it was rarely talked about. Maybe it didn’t even exist. Today, it is more common, partly
There is a lot of experimentation going on in the world’s wine regions, all with the aim of tackling the impending climate change. Vinopole in Bordeaux, a research centre, is currently preparing to plant this
The rootstock on which all our well-known grape varieties are grafted does not always get the attention it deserves. In fact, choosing the right rootstock is of the utmost importance as they can have different
The organic wine producers spray with copper to combat the fungal disease downy mildew, mildiou. (Many conventional—not organic—also spray with copper, but they may also use synthetic pesticides.) But, of course, they want to use
We missed an important anniversary by a few months. In 2022, it was 200 years ago that Louis Pasteur was born. Pasteur is a person that every wine lover must honour. His importance to the
Today, many wineries want to show that they work sustainably. Maybe they measure their carbon footprint and are amazed at how much of this comes from driving the tractor back and forth in the vineyard.
Interest in local, half-forgotten grape varieties is increasing. Thierry Navarre, a skilled wine grower in Saint Chinian, Languedoc, has discovered that the ribeyrenc, morastell, terret and œillade grapes have a lot to offer, not least
To harvest with machine or by hand? Some really don’t have a choice, e.g., producers who have vineyards on very steep slopes where no harvesting machine dares to tread. But that is starting to change.
By using the new genetic technology CRISPR-CAS, Chilean scientists have produced a grape that is resistant to oidium, a fungal disease. The grape in question is Thompson seedless, a table grape, so not relevant in
The tasting at The Wine Hub’s new premises on Sibyllegatan resulted in a completely different dialogue about wine when Miguel Torres entered the scene. Torres certainly has a lot to brag about, but instead of
Institut rhodanien, a research institute in the Rhône valley, has carried out a comprehensive study of how the various maturation parameters of grenache have changed since 1969. These include changes in the acidity level and
New grape varieties are regularly approved in France. First, they are preliminarily approved for a few years and then they are entered in the official French grape vine catalogue. Recently, these 8 grapes were enrolled,
The EU has long had restrictive regulations regarding de-alcoholising wines. This is about to change. Non-alcoholic (de-alcoholised) “wines” will probably soon be allowed to call themselves wine. And they will be allowed to keep their
Which rootstock you choose for grafting does not affect the taste of the wine. But the rootstock provides the roots, so it must be compatible with the soil and the local climate. As part of
Essential oil from orange peel has a drying effect on the vine, it is desiccating. Therefore, many organic wine producers use this product to complement sulphur and copper in the fight against mildiou and oidium
Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers to think carefully. They know that yeast turns the sugar
Researchers continue to search for suitable yeasts that produce lower alcohol. Such yeast has already been identified, but a side effect is higher levels of glycerol in the wine, which is not always desirable. L’Institut
White Burgundies are, more than other white wines, known for their long ageing potential. But with a changing climate and weather patterns, do these wines
Ardagh Glass Packaging-Europe (AGP-Europe) has recently launched a super-light 300-gram lightweight glass bottle. The idea behind this bottle is to combine a stylish design with
Green harvest (or cluster thinning, crop thinning) is when the grower removes some grape bunches in the middle of summer, before they are ripe (sometimes
There is a lot of talk about fungus resistant grapes (sometimes called PIWI, from German pilzwiderstandsfähige). But the descriptor is maybe poorly chosen. The “fungus
The International Organisation of Vine and Wine (OIV), a kind of UN for wine, held this year’s congress in Dijon in October. The OIV sets
The world congress of the International Organisation of Vine and Wine (OIV) will take place in Moldova in 2025. The OIV is an intergovernmental body
South Africa has two world-renowned wine research institutes, the University of Stellenbosch and Nietvoorbij, also in Stellenbosch. The South Africa Wine Research, Development, and Innovation
Verallia, the world’s third largest glass manufacturer, is well aware that the glass bottle today receives a lot of criticism for its environmental impact. Therefore,
In wine production, adapting to local conditions is paramount. Many wine producers adhere to the principle of never leaving the land bare, advocating minimal ploughing,
Today’s wine industry in Europe often feels opposed by politicians, temperance movements and environmental activists. According to a new report by PricewaterhouseCoopers (PwC), it can
A new study by INRAE, a French research institute, in collaboration with the universities of Bordeaux and Québec, shows the tolerance of different grapes to
The French company Sun’Agri, a pioneer in ”agrivoltaism”, has just come out with an exciting report. Agrivoltaism involves installing solar panels on top of agricultural
The grape varieties that wine producers use today have naturally mutated over time. Researchers have selected the best mutations (clones) based on several criteria, e.g.
Mousiness, or a mousy wine, is a relatively “new” wine fault. Going back a decade or a bit more, it was rarely talked about. Maybe
There is a lot of experimentation going on in the world’s wine regions, all with the aim of tackling the impending climate change. Vinopole in
The rootstock on which all our well-known grape varieties are grafted does not always get the attention it deserves. In fact, choosing the right rootstock
The organic wine producers spray with copper to combat the fungal disease downy mildew, mildiou. (Many conventional—not organic—also spray with copper, but they may also
We missed an important anniversary by a few months. In 2022, it was 200 years ago that Louis Pasteur was born. Pasteur is a person
Today, many wineries want to show that they work sustainably. Maybe they measure their carbon footprint and are amazed at how much of this comes
Interest in local, half-forgotten grape varieties is increasing. Thierry Navarre, a skilled wine grower in Saint Chinian, Languedoc, has discovered that the ribeyrenc, morastell, terret
To harvest with machine or by hand? Some really don’t have a choice, e.g., producers who have vineyards on very steep slopes where no harvesting
By using the new genetic technology CRISPR-CAS, Chilean scientists have produced a grape that is resistant to oidium, a fungal disease. The grape in question
The tasting at The Wine Hub’s new premises on Sibyllegatan resulted in a completely different dialogue about wine when Miguel Torres entered the scene. Torres
Institut rhodanien, a research institute in the Rhône valley, has carried out a comprehensive study of how the various maturation parameters of grenache have changed
New grape varieties are regularly approved in France. First, they are preliminarily approved for a few years and then they are entered in the official
The EU has long had restrictive regulations regarding de-alcoholising wines. This is about to change. Non-alcoholic (de-alcoholised) “wines” will probably soon be allowed to call
Which rootstock you choose for grafting does not affect the taste of the wine. But the rootstock provides the roots, so it must be compatible
Essential oil from orange peel has a drying effect on the vine, it is desiccating. Therefore, many organic wine producers use this product to complement
Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers
Researchers continue to search for suitable yeasts that produce lower alcohol. Such yeast has already been identified, but a side effect is higher levels of
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