Articles:

Chablis

Published on October 8, 2013

Chablis is the quintessentially steely, floral, stony, flinty, lip-smackingly refreshing wine from the very north of Burgundy. It’s a region firmly ensconced in the cool climate of northerly latitudes.


Bolo Godello 2012,

Published on October 1, 2013

Best value white wine from the Wine Society’s recent press tasting?


Crus Bourgeois vintage 2011

Published on September 24, 2013

Is this the crunch vintage that will be the litmus test for the level of success of the new-ish cru bourgeois accreditation system?


Mauzac

Published on September 17, 2013

Gaillac’s mauzac blanc has an appley freshness and is made in a variety of styles, from dry to sweet and sparkling, especially by the traditional local méthode ancestrale.


Je négrette rien

Published on September 10, 2013

Négrette is the signature cultivar of Fronton, located not far from Toulouse, in south west France.


Wines of the New South Africa, by Tim James

Published on September 3, 2013

South Africa has long held the viticultural position of being ‘the old world in the new world’. In this book the author traces the roots of this new world country with the oldest of histories of winemaking, stretching back more than 350 years.


Minerality quote, unquote 5

Published on August 27, 2013

If anywhere can lay claim to being the originator of mineral expression in wine, Chablis has to be in with the strongest claim. You can’t visit the region and not get some interesting and possibly insightful views on the subject.


Domaine Luneau-Papin

Published on August 21, 2013

The rumours of Muscadet’s death are greatly exaggerated. It may be made from the relatively harmless melon de Bourgogne, but it’s grown across a variety of soils and sub-soils, and in the hands of skilled exponents such as at Domain Luneau-Papin, the wines will politely force anyone who tastes them to reconsider their views on Muscadet wines.


Postmodern winemaking, by Clark Smith

Published on August 16, 2013

The book is founded on a collation of Clark Smith’s magazine columns. He does not readily define postmodern winemaking, but includes under its umbrella “micro-oxygenation, lees work and a sophisticated understanding of oak.”


Saint Chinian

Published on August 6, 2013

St Chinian, 20 miles north-west of Beziers, and deep-set in the Languedoc foothills of the Black Mountains, is a complex and appealing appellation.

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