Wines on the edge, imperfectly perfect – a seminar and tasting looking at wine faults
A few weeks ago I visited California, presenting a seminar titled Wines on the Edge in Los Angeles and San
Read moreA few weeks ago I visited California, presenting a seminar titled Wines on the Edge in Los Angeles and San
Read moreAs a wine person, I’m deeply interested in smell. It’s a sense that lies at the heart of gastronomy, and
Read moreCanned wines are now a thing. I remember my first experience with them, in Oregon, with the 375 ml cans
Read moreIn this video I introduce the topic of regenerative viticulture, which I’ve recently published a book on. Viticulture faces a
Read moreOur tastes aren’t stable: when it comes to tasting wine, don’t forget intra-individual differences We are familiar with the idea
Read moreThe main difference between red and white wine making is that fermentation for reds almost always takes place in the
Read moreIt’s wonderful to see an old vineyard. The vines, with their gnarly trunks, have been growing and producing grapes for
Read moreThere are currently no genetically modified vines, but the closest we have come is transgenic rootstocks resistant to a major
Read moreBack in 1979, three co-operative wineries in the southwest of France joined forces. The cellars of Plaisance, Aignan and Saint
Read moreMouse taint is the wine fault of our times, and it’s the bane of natural wine producers and importers worldwide.
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