Postmodern winemaking, by Clark Smith
The book is founded on a collation of Clark Smith’s magazine columns. He does not readily define postmodern winemaking, but includes under its umbrella “micro-oxygenation, lees work and a sophisticated understanding of oak.”
Saint Chinian
St Chinian, 20 miles north-west of Beziers, and deep-set in the Languedoc foothills of the Black Mountains, is a complex and appealing appellation.
Bollinger reserve wines
One of the added quirks of making non-vintage Champagne is the use of reserve wines saved from previous years. Here’s what Bolly does with its reserve wines.
Muscadet vats
The typical, underground, glass-lined vats used in the Nantais.
Dry Loire valley chenin blanc
Chenin blanc is at the heart and souls of the Loire river, where it makes some of the best dry wines around.
Sweet, Reinforced and Fortified Wines, edited by Fabio Mencarelli and Pietro Tonutti
With a title like this and a price tag like that, this book is going to appeal to the seriously nerdy, and indeed, the winemakers, vineyard managers, oenology students etc., at whom the briefing document says it is targeted. Keen MW students might be in that list too.
Describing minerality
Since the first Drinks Business piece on minerality was published in 2009, research into the subject has been gathering pace, with new findings emerging.
Volatile sulphur compounds and thiols
Table showing various VSCs and thiols with their chemical and quotidian descriptions
My 3,000th twitter follower
My 3,000th twitter follower (@NMollard) makes wine. How wonderful is that? They even sent me a bottle to taste, so I thought I’d write it up here.
Coates and Seely
Ex-city financier Nick Coates and Christian Seely, of AXA Millesimes managing director pedigree, first met over a quarter of a century ago. They got back together in 2008 to create the Coates and Seely English sparkling wine label.
