Brumont, Gros Manseng, Vin de Pays des Côtes de Gascogne 2008
As I came across this wine at a professional tasting, it made me smile and chatter enthusiastically.
Austria’s grüner veltliner ageing gracefully
Grüner veltliner (grooner velt-leaner) may not roll easily off an anglophone tongue, but wine made from this indigenous Austrian grape variety will liven up said tongue with some delicious flavours, both in youth, and, as explored here, in graceful age.
Bright, young South African wine industry
South Africa’s 350-year-old wine industry has been revolutionised in the last 15 years, as planting restrictions have been removed, and new areas planted up with early successes.
Oak influence on white wine
Oak, especially new oak, is one of wine’s most influential moderators of flavour, texture and ease of appreciation. Here’s a quick view of the fundamentals.
E. Guigal
Guigal is one of the foremost producers in the Rhône valley, making everything from estate wines, wines from bought-in fruit and blending wines from bought-in wines. Third generation Philippe, the company’s general manager, explained it all.
Bordeaux wine tourism, part 1 – the city
The city of Bordeaux has transformed itself into much more than a stopping-off point on the way to vineyard properties. It is now a destination in its own right.
The Wine Society
The Wine Society is something of a retail institution that runs under many people’s radar. It shouldn’t. Anyone who enjoys wine can join the club, and there are no arcane entry rituals.
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?
Smoke tainted wine
Smoke taint is a complex issue. Bush fires near vineyards can cause smoke compounds to be taken up by the fruit and these persist through fermentation into the wine. What can be done?
Roussillon: a region for all seasons
In the far southern Mediterranean corner of France lies Roussillon, from where some of France’s best, under-rated reds emerge.
