Archive for April, 2010:
Corbières Boutenac
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A developing theme in the Languedoc is the creation of a small band of crus appellations, or stand-out regions, which are capable of producing better wines than the generic Languedoc appellations. Corbières-Boutenac achieved cru status in 2005.
Lighter Champagne bottles, and biomass potential
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The Champenois have officially launched a lighter glass bottle, aimed at cutting carbon emissions. They’ve calculated a reduction from 900 grams per bottle to 835 grams could result in an 8,000 tonne reduction in annual carbon emissions.
Non-French oak has its say
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French oak from centuries-old forests has asserted its dominance in the wine world with aplomb and skill as well as price premium, but it wasn’t always thus. The Bordelais used to be more than happy with Hungarian and Baltic oak, and a comeback for non-French wood is being quietly asserted.
Tasmania sparkles
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Tasmania is without doubt Australia’s coolest region, and as a result the state provides the fruit for many of the country’s bubblies. Indeed roughly a quarter of Tassie’s grape production ends up as sparklers.
Wine quality: tasting and selection, Keith Grainger
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Part of the food industry briefing series which “distils the subject matter of the topic, providing its essence for easy and speedy assimilation.” Grainger explores wine under this brief.
Bordeaux wine tourism, part 3 – the left bank
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The Médoc – Bordeaux’s left bank – is a largely unprepossessing landscape made beautiful and dramatic by pristine row upon row of vines, carpeting the grounds of classic and charming châteaux. And it is remarkably recently that this most traditional of wine regions has begun to embrace wine tourists.
Guide to wine tasting – part 1
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Part one of an eight part guide to wine tasting, written for France magazine. This month is sparkling wines.
