Crus de Loire
The Loire valley has begun to break with its long tradition of a single-ranking, single-level appellation system. In 2011 it started to evolve a cru system of appellations.
New Chianti Classico Gran Selezione
A new, top tier – Gran Selezione – of Chianti Classico is to be added above Chianti Classico Riserva and Chianti Classico ‘straight’.
A lesson in viticulture at Domaine d’Arjolle
Charles Duby, the viticulturist at Domaine de l’Arjolle in the Languedoc gives a great session on the role of the soil.
White wine phenolics
When a vertical tasting of bourboulenc at Château d’Anglès, in Languedoc’s La Clape followed on the heels of a viognier masterclass by viognier virtuouso Louisa Rose, one can’t help but tweak one’s thinking on the roles of acidity, freshness and phenolics (essentially tannin) in white wine. Neither grape is particularly well endowed with raging acidity, but both have thick skins which impart a phenolic texture and freshness to the wines they make.
Vine burial in Russia
Not some ancient rite of passage for dead vines but a way to keep vines alive during the -26 to -27°C winter temperatures
Domaine Nathalie et Gilles Fevre
Nathalie and Gilles Fevre make outstanding wines from their 43 hectare Chablis property, and I was keen to get the low-down on Chablis and minerality from these top-quality guys.
Minerality quote, unquote 4
A recent visit to Australia turned up some interesting views on minerality.
Growing season temperature
Growing season temperature (GST) may just provide the most refined single index yet for identifying regions of cool and very cool climates. Work by Dr Andrew Pirie, honorary research associate at Tasmanian Institute of Agricultural Research, consultant at Tamar Ridge, and owner of Apogee, a single vineyard Tasmanian sparkling wine, has revised the index.
Calculating the cost of a bottle of wine
Why are we paying £7-£8 for a half-decent bottle of wine now, whereas a few years ago we could get something pretty drinkable at around £6?
Texture, structure, savouriness and sense of place – the new Aussie mantra
The bywords for the next generation of Aussie winemakers look set to be texture, structure, savouriness and sense of place, (the French would call it terroir), as producers look to express greater individuality in their wines. They’ve cottoned on to the fact that the patch of dirt where the vines grow, and its complete environment, really is the thing that can’t be replicated elsewhere.
