To Be or Not to Be: Wine Faults – Part One
When I write about wine aromas and flavours, I tend to focus on the positive ones: the appetising compounds in wine, which bring us pleasure and make us take another sip. But wine, like...
When I write about wine aromas and flavours, I tend to focus on the positive ones: the appetising compounds in wine, which bring us pleasure and make us take another sip. But wine, like...
A few months ago, I spent some time in the southwest of France, in Gascony, just south of Bordeaux. It was a trip full of wonderful surprises: it’s a beautiful part of the world,...
‘Champagne: a wine to keep your smile, or to win it back’ [Update 2019] This interview happened in June 2018, shortly after the official announcement that Séverine Frerson would be the new cellar master...
We couldn’t miss it in April at the Printemps des Champagnes: organic is hipper than ever in the wide world of wine. Last month it was confirmed once again, this time in Ghent, where...
After 3 editions in Flanders, one that crossed the border with The Netherlands in the Meuse Valley ánd a tour in Wallonia, this year the Flemish Wine Guild took its wine rally to the...
Le Printemps des Champagnes (= The Spring of Champagnes) is an annual event where different groups of champagne growers present their champagnes to journalists, wine traders, restaurateurs and sommeliers from all over the world. 22...
It’s been very quiet here on the blog these past months – so much so that I should probably rename these ‘monthly musings’ to ‘bi-annual musings’…. But it was for all the right reasons,...
Cava is a sparkling wine made according to the traditional method (like champagne). It’s produced all over Spain, but mainly in Catalonia, in the northeast of the country. Currently around 250 producers of cava are delivering roughly 250...
In the countless wine tastings, courses and classes of the past decade, I’ve had the pleasure of observing wine tasters of all walks of life. And they roughly fall in one of two categories:...