Saccharomyces interspecific hybrids: a new tool for sparkling winemaking
Research presented at the ninth international cool climate wine symposium in May 2016 by Jenny Bellon of the AWRI’s yeast breeding programme showed the results of working with new interspecific hybrids of Saccharomyces yeast. The aim of the research was to identify new wine yeasts which ferment efficiently and which offer different flavours and aromas.
Domaine Luneau-Papin
The rumours of Muscadet’s death are greatly exaggerated. It may be made from the relatively harmless melon de Bourgogne, but it’s grown across a variety of soils and sub-soils, and in the hands of skilled exponents such as at Domain Luneau-Papin, the wines will politely force anyone who tastes them to reconsider their views on Muscadet wines.
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.
An accidental treatise on lees work with chardonnay
A logistical misadventure meant Michael Glover, the winemaker at Bannockburn Vineyards in Geelong, Victoria had to leave one of his chardonnays on its lees for three years rather than the usual two. It turned out to be an excellent decision.
Lees is more
Michael Glover, the winemaker at Bannockburn in Victoria’s Geelong, hasn’t thrown away chardonnay lees for five years. “It’s like a yeast mother” he said.
Chablis: present, past, future
In November 2011, the Institute of Masters of Wine held a Chablis seminar, moderated by Chablis expert and Master of Wine, Rosemary George, with Chablis protagonists Fabien Moreau of Domaine Christian Moreau Père et Fils, and Guillaume Gicqueau-Michel of Domaine Louis Michel et Fils.
Trento and Franciacorta – time on lees
For traditional method sparkling wines made in the European Union, time on lees, an important aspect of flavour development, is legally stipulated.
Lees ageing
Bits of winemaking stuff explained.
Light-struck wines?
We are used to being star struck, but what about our beers and wines being light-struck? What degree of fault is this?
