There is no shortage of hard‑to‑grasp expressions in the world of wine. One of them is that “a wine expresses its origin.” We see it everywhere. Advertisers use it, and so do wine producers, wine
No one can have missed that the buzzword in today’s wine industry is adaptation. But that’s nothing new. Wine producers have always had to adapt to changing market conditions. Maybe just a bit more right
This past spring, we have been to Champagne and Bordeaux, among other places. Wine regions that are undeniably masters of their respective wine styles. They have a lot in common, not just the fact that
Our heads are spinning right now from all the impressions from the autumn wine tours, the wine regions we visited and above all the many growers we met. The Loire Valley, Bordeaux, Champagne, Tuscany, Ribera
Oak is almost always used for barrels when you store wine in “wood”. But we see more and more often when we visit the wine cellars on our wine tours a few barrels made of
From being a fairly unremarkable additive in most wines, sulphur dioxide has recently turned into a burning topic of discussion for wine enthusiasts. SO2 is added to the wine to protect it from premature oxidation.
Every little detail matters, whether it is for the environment, the taste of the wine or the sales figures. We have heard it many times from many wine producers. The details will play an even
The making of a wine is much about chemistry. Without knowledge of chemistry it becomes difficult to really understand what is going on inside the winery. It is hard to find good literature about wine
Learn how to make wine like a winemaker in a blending workshop But it is not much of a secret. Most winemakers are very happy to explain exactly what it is they do. The blending
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
Nothing new under the sun… Or: Dusting off the clay pots for winemaking The amphora is back. The ancient way of making and storing wine in clay amphora, like the Greeks and the Romans did,
Sub-title: The Life of a Vigneron. We suspect that it is actually a so called viral video that tries to market the wines of Domaine Mazet de Croses, a vineyard in the Languedoc. But it
Almost all wines (counted in volume) are filtered in one way or another. There are a few wine producers who do not filter their wines. There are also wine enthusiasts who are convinced that unfiltered
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
Wine Genesis / Wein Genesis By: Peter Oberleithner (design and photo), Karl Mayer (text) Kulinarium Verlag e.U. www.kulinariumverlag.at A massive and heavy book with lots of photos on vines and wine cellar equipment – that
Wine Production – Vine to Bottle By: Keith Grainger and Hazel Tattersall Blackwell Publishing The book is part of what is called “Food industry briefing series” and that is well reflected in its presentation. It
There are very few vignerons who own vineyards both in Bordeaux and in Burgundy. One of the happy few is Eduard Labruyère who owns Domaine Jacques Pieur in Burgundy and Chateau Rouget in Pomerol. Jane
CrushPad started a few years ago in California. It’s a (relatively) inexpensive way to make your own wine. They collaborate with wine producers and as a member / customer you get the possibility to (almost)
There is no shortage of hard‑to‑grasp expressions in the world of wine. One of them is that “a wine expresses its origin.” We see it
No one can have missed that the buzzword in today’s wine industry is adaptation. But that’s nothing new. Wine producers have always had to adapt
This past spring, we have been to Champagne and Bordeaux, among other places. Wine regions that are undeniably masters of their respective wine styles. They
Our heads are spinning right now from all the impressions from the autumn wine tours, the wine regions we visited and above all the many
Oak is almost always used for barrels when you store wine in “wood”. But we see more and more often when we visit the wine
From being a fairly unremarkable additive in most wines, sulphur dioxide has recently turned into a burning topic of discussion for wine enthusiasts. SO2 is
Every little detail matters, whether it is for the environment, the taste of the wine or the sales figures. We have heard it many times
The making of a wine is much about chemistry. Without knowledge of chemistry it becomes difficult to really understand what is going on inside the
Learn how to make wine like a winemaker in a blending workshop But it is not much of a secret. Most winemakers are very happy
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
Nothing new under the sun… Or: Dusting off the clay pots for winemaking The amphora is back. The ancient way of making and storing wine
Sub-title: The Life of a Vigneron. We suspect that it is actually a so called viral video that tries to market the wines of Domaine
Almost all wines (counted in volume) are filtered in one way or another. There are a few wine producers who do not filter their wines.
Diluted wine or fruity wine? Must concentration – what should or should you not do? Boil the must in a vacuum? If it rains just
Wine Genesis / Wein Genesis By: Peter Oberleithner (design and photo), Karl Mayer (text) Kulinarium Verlag e.U. www.kulinariumverlag.at A massive and heavy book with lots
Wine Production – Vine to Bottle By: Keith Grainger and Hazel Tattersall Blackwell Publishing The book is part of what is called “Food industry briefing
There are very few vignerons who own vineyards both in Bordeaux and in Burgundy. One of the happy few is Eduard Labruyère who owns Domaine
CrushPad started a few years ago in California. It’s a (relatively) inexpensive way to make your own wine. They collaborate with wine producers and as
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