New rules came into force for vinification of organic wines on January 1st, 2019. Six new additives are allowed. Autolysate of yeast: Nourishes the yeast during the alcoholic and malolactic fermentation. Inactivated yeast: Nourishes the
The big trade fair Vinitech 2018 took place in Bordeaux in November. Every year Vinitech presents new and innovative equipment for winegrowing and winemaking. This year, for example, a biodynamic oak barrel drew attention. It
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
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
More and more wine bottles are sealed with screwcap, according to a survey. The screw-cap has increased its market share in the world by 13.2% from 2012. Today it has 29.6% of the world market.
Bag-in-box wines have shorter durability than wines in bottle. And the small sizes, 1.5 and 3 litres have the shortest. These sizes are now becoming more and more popular, also in France. At a recent
A winery in Gothenburg sounds like an April Fool’s joke, but it is not. Nor is it a result of that the feared climate change has made farming conditions favourable in our dear Rainy City,
Some wine consultants are world famous mega stars. Most work quietly behind the scenes and you rarely hear their name. Has the advent of oenologist wine consultant led to a stream-lining and more and more
The trend has been there for several years now. Demand for wines with lower alcoholic strength increases. However, it is not that easy to make low-alcohol wines. The simplest method, to stop the fermentation at
Some of the most exciting wines in Bordeaux are made by the smaller chateaux, not so well-known internationally. It can be worth a small effort to seek them out and taste their wines. One such
Natural wines are fashionable at the moment and there is a lot of talk about the difficulty of making wine without adding sulphur. But what if it’s not that hard? Since a few years’ back
Oak ageing is an important ingredient in the production of a quality wine, this all wine lovers are well aware of. Important yes, but more and more winemakers are trying to make the oak as
Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use cultivated yeast, the “natural” yeast enthusiasts have been so convincing,
In November we tasted new wines from Domaine du Moulin in Gaillac. It was a barrel sample taken before the malolactic fermentation (read our comments here). We have now tasted the same wine, still a
A video explanation on how sparkling wine is made Many better sparkling wines have a second fermentation in the bottle. It is this second fermentation in the bottle that makes the wine bubbly. This is
We tasted an unusual wine the other day. It came from the Domaine du Moulin in Gaillac, it was from 2015 and it was a completely new cuvee, still ageing in oak barrels. (A very
Fires break out now and then in the immediate vicinity of vineyards. It can be violent fires that go on for days, or even weeks. Although the vines may not be affected directly by the
Books from BKWine and two wine university professors If you are an Amazon customer you know that they regularly come with suggestions of new purchases . Sometimes they are surprising and sometimes they are spot
This is rosé season. Or should be. We’re having a rather cold spring in Paris. Rosé has in recent years become incredibly popular. Incredibly is the right word. So let’s take a look at how
What? Disgorge? Simple. You put the bottle upside down in freezer liquid, you take of the temporary cork, you fill it up with a little bit of extra wine (if needed), bang in a new
Do organic wines cost more than conventionally produced wines? This has never been an easy question to answer because it is difficult to compare the prices of wines. It is easier with tomatoes and eggs.
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of wines ferment with cultured yeast (or “selected”) and often this
All champagnes from Champagne Duval Leroy will shortly be vegan friendly. This means that the champagne house will not use fining agents such as milk protein, gelatine or egg whites. Instead their wines are clarified
We often hear comments from people that the alcohol content of today’s wines is much higher than it used to be. Today, there are techniques that can reduce the alcohol content of a wine or
“When making organic wine you use no additives and you don’t spray toxins in the vineyard”. Just a little bit exaggerated (but only slightly) this is what one can both hear said and read sometimes.
How hard can it be? Blending a wine? I mean, you have a few different pure variety base wines which, together, will converge in a balanced and tasty cuvée that will hit home with any
In most cases, when you visit a winery, it is to taste the wine, talk to the winemaker and see the vineyard and cellar. Only on the rare occasion you also get the possibility to
The vast majority of wines in the world, probably around 90%, ferment with added cultivated yeast. Most wine producers believe this provides a safer fermentation and a better wine. But a small group of winemakers
It is not allowed to aromatize wine. With one exception. You can age the wine in oak barrels. The oak gives flavours to the wine although many producers now claim that they are not looking
A while back BKWine Magazine published a text on the wine from South Africa where they refrained from using sulphur and instead used rooibos, a South African wood species. BKWine Magazine’s reporter Mikael Karlin became
New rules came into force for vinification of organic wines on January 1st, 2019. Six new additives are allowed. Autolysate of yeast: Nourishes the yeast
The big trade fair Vinitech 2018 took place in Bordeaux in November. Every year Vinitech presents new and innovative equipment for winegrowing and winemaking. This
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,
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
More and more wine bottles are sealed with screwcap, according to a survey. The screw-cap has increased its market share in the world by 13.2%
Bag-in-box wines have shorter durability than wines in bottle. And the small sizes, 1.5 and 3 litres have the shortest. These sizes are now becoming
A winery in Gothenburg sounds like an April Fool’s joke, but it is not. Nor is it a result of that the feared climate change
Some wine consultants are world famous mega stars. Most work quietly behind the scenes and you rarely hear their name. Has the advent of oenologist
The trend has been there for several years now. Demand for wines with lower alcoholic strength increases. However, it is not that easy to make
Some of the most exciting wines in Bordeaux are made by the smaller chateaux, not so well-known internationally. It can be worth a small effort
Natural wines are fashionable at the moment and there is a lot of talk about the difficulty of making wine without adding sulphur. But what
Oak ageing is an important ingredient in the production of a quality wine, this all wine lovers are well aware of. Important yes, but more
Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use
In November we tasted new wines from Domaine du Moulin in Gaillac. It was a barrel sample taken before the malolactic fermentation (read our comments
A video explanation on how sparkling wine is made Many better sparkling wines have a second fermentation in the bottle. It is this second fermentation
We tasted an unusual wine the other day. It came from the Domaine du Moulin in Gaillac, it was from 2015 and it was a
Fires break out now and then in the immediate vicinity of vineyards. It can be violent fires that go on for days, or even weeks.
Books from BKWine and two wine university professors If you are an Amazon customer you know that they regularly come with suggestions of new purchases
This is rosé season. Or should be. We’re having a rather cold spring in Paris. Rosé has in recent years become incredibly popular. Incredibly is
What? Disgorge? Simple. You put the bottle upside down in freezer liquid, you take of the temporary cork, you fill it up with a little
Do organic wines cost more than conventionally produced wines? This has never been an easy question to answer because it is difficult to compare the
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of
All champagnes from Champagne Duval Leroy will shortly be vegan friendly. This means that the champagne house will not use fining agents such as milk
We often hear comments from people that the alcohol content of today’s wines is much higher than it used to be. Today, there are techniques
“When making organic wine you use no additives and you don’t spray toxins in the vineyard”. Just a little bit exaggerated (but only slightly) this
How hard can it be? Blending a wine? I mean, you have a few different pure variety base wines which, together, will converge in a
In most cases, when you visit a winery, it is to taste the wine, talk to the winemaker and see the vineyard and cellar. Only
The vast majority of wines in the world, probably around 90%, ferment with added cultivated yeast. Most wine producers believe this provides a safer fermentation
It is not allowed to aromatize wine. With one exception. You can age the wine in oak barrels. The oak gives flavours to the wine
A while back BKWine Magazine published a text on the wine from South Africa where they refrained from using sulphur and instead used rooibos, a
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