Domaine Luneau-Papin
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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.
Postmodern winemaking, by Clark Smith
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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.”
Vineyard joggings
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(aka the jog blog – thanks @thewinebird). Having taken up jogging again in the summer of 2012, I thought it might be fun to share some microclimatic observations.
Saint Chinian
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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
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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
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The typical, underground, glass-lined vats used in the Nantais.
Dry Loire valley chenin blanc
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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
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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
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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
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Table showing various VSCs and thiols with their chemical and quotidian descriptions
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