Tasmanian sparkling wine
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It’s been estimated that some 40% of the total Tassie harvest tonnage goes into making sparkling wine. That’s some three-quarters of the chardonnay grown and one third of the pinot noir grown on the island state. It’s all about the cool climate.
Vineyard joggings
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(aka the jog blog – thanks @thewinebird). Having taken up (very slow) jogging again in the summer of 2012, I thought it might be fun to share some microclimatic observations.
French brokerage, or courtier, system
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Courtiers – a word to conjure polarised views, especially of the Bordeaux trading system. But in France the courtier system is not a one-size-fits-all, though the broker still puts together a customer with the wine they want, that they’ve sourced through their contacts.
Ten minutes with … Nick Farr
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Nick Farr, of By Farr Vineyards, discusses soils, moisture and future-proofing in Geelong, Victoria.
Gouais blanc
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All sixteen progeny of pinot x gouais blanc
The Makers of American Wine
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Emeritus professor Pinney takes the reader through the last 200 years of USA winemaking history through a collection of chapters of luminaries of the USA wine industry.
Thermenregion reds
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Thermenregion is a region of two halves. The southern part, around Sooss, Tattendorf, Bad Vöslau and further south, is home to red pair pinot noir and saint laurent.
Deliberating the nature of viticulture
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Sense of place and certification issues came into focus during a May 2012 Circle of Wine Writers panel discussion on organic, biodynamic and natural viticulture.
Thermenregion whites
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Thermenregion starts on the edge of the Wienerwald forest just 5km south of Vienna. It’s a region of two distinct parts, the result of a merger in 1985. Nearest to Vienna, two niche white grape varieties prevail – rotgipfler and zierfandler.
Taste test: semi-carbonic versus de-stemmed fruit
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Schools of thought are evolving in Beaujolais, especially in the Beaujolais crus, around semi-carbonic maceration versus a Burgundian style of fermentation using de-stemmed grapes with pump-overs or punch-downs to extract colour and tannins. To see if it is possible to begin to taste the difference between these two vinification methods, I conducted a tasting seminar.
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