I’ve collected here some of the stuff I’ve written for other (print) publications, alongside new writings exclusively for the Wine Wisdom site.
In the year 2020, the Crus Bourgeois list of wine will move to a classification in three ranks.
As part of the sustainability drive, winery waste is increasingly under the microscope. It may traditionally have gone to quite a substantial landfill, but the stuff is chock-full of useful, and profitable, bits and pieces. To the extent that the terminology has been changing to speak of winery by-products, not waste.
Whilst certain climatic parameters are known to vary with increasing altitude above sea level (asl), it appears that high altitude viticulture is nothing without its anagram, latitude.
Are these the highest altitude vineyards?
Dr. Angela Sparrow at the University of Tasmania, Australia has devised what is known as the ACE (accentuated cut edges) technique of pinot noir maceration.
A minor musing on ‘natural’ – I’m reminded of certified organic wines in the early days, so 20 years ago and more
Research presented at the ninth international cool climate wine symposium in May 2016 by Jenny Bellon of the AWRI’s yeast breeding programme showed the results of working with new interspecific hybrids of Saccharomyces yeast. The aim of the research was to identify new wine yeasts which ferment efficiently and which offer different flavours and aromas.
Controlled phenolic release (CPR) is a phenolic extraction technique that combines pre-fermentation maceration of fruit by microwave heating to 70°C, with a hold time during which the must is held at that temperature.
The 9th international cool climate wine symposium took place in Brighton, UK, last month – “the first serious academic wine symposium to take place in the British Isles” said keynote speaker Jancis Robinson MW.
This 100% pinot meunier bubbly from Hampshire vineyard Exton Park is jolly tasty. It’s very unusual to find a traditional method sparkler made using just this grape variety.