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Latest articles
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Three months have now passed since I started as a vineyard worker at Gusbourne Estate. During those months I have rubbed buds, wound wires, blown leaves, tied vines, knifed nets, and even gathered grapes. Sometimes it has been sunny and fair, sometimes decidedly not so. However, two things remain. More...
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Over the first eight months of 2008, international exports of French wine decreased by 10% in volume, so perhaps it's good news that the French ministry of agriculture is forecasting a drop of around 15% in yields for the 2008 harvest. Well it would be good news if that drop were at the. More...
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I don’t often post tasting notes on wines that are more than a century old here but below are descriptions of no fewer than six centenarian wines from an extraordinary source that is just beginning to emerge on the international (and Australian) marketplace. Yalumba’s UK importers Negociants. More...
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Latest tasting articles
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I don’t often post tasting notes on wines that are more than a century old here but below are descriptions of no fewer than six centenarian wines from an extraordinary source that is just beginning to emerge on the international (and Australian) marketplace. Yalumba’s UK importers Negociants. More...
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There were some very serious and well-made wines here – quite a change from the mass-market retailers. None of the wines is cheap and a few are overpriced, but they are generally satisfying. They were obviously pleased to have wrested Castello di Ama in Chianti Classico from Armit.
We. More...
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Forum (latest posts)
I have enjoyed wine for 25 years and worked in many capacities within the wine trade..sales..marketing..viticulture..production and the airline business.
I have to say we need to take off our elitest rose-tinted glasses off and applaud Gary for his no-nonsense fun approach to the subject and his. More...
It escapes me how anyone can recommend any wine with foie gras without noting/considering the preparation.
How any dish is prepared is critical--a terrine of foie gras is quite different than a seared foie gras that may or may not have a sauce or a glaze or....
Any desert wine can be a "desert. More...
At the catalan tasting organised by Astor in new york earlier this year I was significantly impressed with the wines of Roger GOULART..all methode champenoise with good lees ageing..The sparkling mourvedre/granache was a revelation and went superbly with the black in squid risotto and bite size. More...
