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Lisboa by the bottle
The wines of this Portuguese region are emerging from the shadows of their history. Above, Azenhas do Mar in Colares. Come back tomorrow for wine reviews and producer details. Four...
Julia Harding MW
• 1 min read
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This article has been substantially updated from its 2005 original to take account of costs and conditions applicable in Aug...
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Hot on the heels of the Masters of Wine bicoastal champagne tasting for American wine lovers come details of a...
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See also Wines from some top Israeli producers for my tasting notes from this trip. In response to this thread...
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You can read the full report in German here. Thanks to Purple Pager Sigi Hiss for bringing this to our...
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Here, in alphabetical order of producer, is a complete list of the wines described in American whites – the most...
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Here are a couple of updates on the 2007 vintage from the horse’s mouth, horses in question being Anne Gros...
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The world's leading cork producer Amorim of Portugal has sent out a summary of the company’s first annual Sustainability Report...
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In How to make wines a little weaker, we reported on the use of the spinning cone to reduce alcohol...
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Younger, tannic red wines – those that are generally better drunk with food – are more likely to be better...
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The use of the spinning cone to reduce alcohol in wine by about 1% abv is not uncommon, particularly in...
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I can’t remember exactly when I realised how delicious 2000 burgundies – whites as well as reds – were. When...
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Give or take rather more coverage of English wines on this site than would be justified if I lived anywhere...
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Although the practice of reducing alcohol in wine (as opposed to travailing in the vineyard to give birth to wines...
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You may have read about the fascinating experiment currently being conducted at Ch d’Arsac on the slightly contentious border of...
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Cyprus has around 1.5 million British visitors a year but I have rarely heard anyone come back raving about the...
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After a period in the doldrums the UK weekly wine trade publication Harpers ( www.harpers.co.uk) has become really quite meaty...
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