People sometimes complain that there is too much alcohol in wine. In a warm climate, however, it is not always easy to produce wines with lower alcohol content. When ripe grapes, rich in sugar, ferment
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
Almost all champagne is made with some added sugar. Some is added to increase the alcohol level and then some more is added for the second fermentation in bottle. But there is also a third
Fermentation tanks exist in many different models. And there will be more. At the Vinitech Show in early December some original things were presented. Among other things this vinification tank from oak barrel maker Radoux.
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
On August 1, it will cease to be mandatory for winemakers in France to deliver their pressed skins to a distillery. This means that growers now have several options for what to do with the
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and is a new generation of lactic bacteria isolated from fermenting
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables you to produce a wine with lower alcohol than normal
It caused a certain brouhaha when an ”investigative” television program on wine was aired recently in Sweden, Kalla Fakta (Cold Facts). Several wine producers and wine importers appeared in the program in a way that
Kalla Fakta (Cold Facts) is a Swedish investigative news program at TV4. A program that is always watched by a lot of people. The November edition of the program was called “Poison in your glass”
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
Sometimes it feels like every wine you drink is oaked. But the fact is that only 2% of all the world’s wines spend time in oak barrels, according to Drinks Business. And this is down
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
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice is open to the winemaker to let the must ferment
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
Britt has made her début as a winemaker. Or rather, she has blended a wine from three different grape varieties, bottled and labelled it and taken it home with her. At home she tasted it
Out with the stainless steel and in with the concrete? The Bordeaux chateaux are building new cellars as never before. The economic crisis seems to be long gone, at least in Médoc, Saint Emilion and
Is it possible to replace the antioxidant and anti-bacterial properties of sulphur with a preservative made from grape seeds? Yes, that is the idea of Intergrapes in Italy after seven years of study. They claim
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most winemakers add sulphur to stabilise the wine and make it
There have been more reactions to the EU rules for organic wines. The French company Oenodia is upset about the fact that the rules ban organic wines from using electro-dialysis. Oenodia specializes in the treatment
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
Natural and cultured yeast are both used in the Douro Valley but in different ways One of the winemaker’s most important decisions is if he should use native yeasts or selected yeast strains for the
To the barricades! More tannins to the people! How do you explain the difference between a “quality wine” and a “simple” wine? Try it yourself and you will see how difficult it is. Or ask
An interesting research report concerning the yeast that can be found on the grape skins was published recently. Italian and French researchers believe they have discovered how this yeast on the grape skin has gotten
During one of our wine tour trips recently we met for the first time a producer (not the one on the photo) who rents his oak barrels instead of buying them. Buying French oak barrels
The cooperatives produce almost 50% of all French wines so their opinion matters. They have recently, according to La Vigne, sent a letter to the French Minister of Agriculture with demands relating to the production
More and more producers are rebuilding their cellars and are replacing stainless steel vats with concrete fermentation vats. And some of those who couldn’t afford to buy stainless steel vats and had to make do
In our March Brief we wrote that the habit of burning sulphur inside oak barrels to disinfect them is in danger of being banned. Because sulphur tablets are classified as biocides you need an authorization
Rosé – the Provence speciality: People drink rosé in the summer, preferably well chilled and sitting on a shaded terrace overlooking the Mediterranean. What is in your glass is really not that important. This is
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
People sometimes complain that there is too much alcohol in wine. In a warm climate, however, it is not always easy to produce wines with
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
Almost all champagne is made with some added sugar. Some is added to increase the alcohol level and then some more is added for the
Fermentation tanks exist in many different models. And there will be more. At the Vinitech Show in early December some original things were presented. Among
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
On August 1, it will cease to be mandatory for winemakers in France to deliver their pressed skins to a distillery. This means that growers
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables
It caused a certain brouhaha when an ”investigative” television program on wine was aired recently in Sweden, Kalla Fakta (Cold Facts). Several wine producers and
Kalla Fakta (Cold Facts) is a Swedish investigative news program at TV4. A program that is always watched by a lot of people. The November
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
Sometimes it feels like every wine you drink is oaked. But the fact is that only 2% of all the world’s wines spend time in
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
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice
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
Britt has made her début as a winemaker. Or rather, she has blended a wine from three different grape varieties, bottled and labelled it and
Out with the stainless steel and in with the concrete? The Bordeaux chateaux are building new cellars as never before. The economic crisis seems to
Is it possible to replace the antioxidant and anti-bacterial properties of sulphur with a preservative made from grape seeds? Yes, that is the idea of
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most
There have been more reactions to the EU rules for organic wines. The French company Oenodia is upset about the fact that the rules ban
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
Natural and cultured yeast are both used in the Douro Valley but in different ways One of the winemaker’s most important decisions is if he
To the barricades! More tannins to the people! How do you explain the difference between a “quality wine” and a “simple” wine? Try it yourself
An interesting research report concerning the yeast that can be found on the grape skins was published recently. Italian and French researchers believe they have
During one of our wine tour trips recently we met for the first time a producer (not the one on the photo) who rents his
The cooperatives produce almost 50% of all French wines so their opinion matters. They have recently, according to La Vigne, sent a letter to the
More and more producers are rebuilding their cellars and are replacing stainless steel vats with concrete fermentation vats. And some of those who couldn’t afford
In our March Brief we wrote that the habit of burning sulphur inside oak barrels to disinfect them is in danger of being banned. Because
Rosé – the Provence speciality: People drink rosé in the summer, preferably well chilled and sitting on a shaded terrace overlooking the Mediterranean. What is
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
25,000 subscribers get wine news every month. You too?
