Articles:

Role of carbon dioxide in still wines

Published on May 30, 2009

A highish level of carbon dioxide in still wines adds a little tingle on the tongue, but what else does carbon dioxide do to wine?


Queensland wine

Published on May 30, 2009

In 2005 Queensland’s nascent wine industry received a lot of attention and I explored what what going on.


Oxygen gets into closed bottles

Published on May 30, 2009

Far from being hermetic seals, oxygen gets into wine even though the bottle is still sealed. Closure manufacturers make their cases.


Red wines from Germany

Published on May 23, 2009

Germany doesn’t just make white wine, but it does still keep the best of its reds under wraps.


Bordeaux basics

Published on May 23, 2009

Concise introduction to the world’s most highly reputed wine region.


1855 M├ędoc Classification

Published on May 23, 2009

The best of Bordeaux’s left bank properties were classified in 1855.


De Bortoli Windy Peak Pinot Noir 2008, Victoria, Australia

Published on May 23, 2009

One of an ad hoc selection of wines that have made me sit up, take notice and smile with renewed enthusiasm: raised eyebrows; a skipped heartbeat; a ‘yum’ on my tasting score, or some such.


Packaging formats, recycling and improving sustainability

Published on May 16, 2009

Lower carbon emissions can be achieved by taking weight out of packaging, especially where long distances are travelled from point of packaging to destination market. Lighter weight glass, wine in cans, pouches and composite cartons … it’s all up for grabs.


Mandatory code of practice

Published on May 16, 2009

A mandatory code of practice for the drinks industries is on its way.


Cava bubbles forth

Published on May 16, 2009

Not quite half of the non-Champagne bubbles drunk in the UK is Cava.

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