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This wine's label may be causing offence, but I wonder what it tastes like. Some think it's tasteless, me I think it's amusing.
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A new wine cork that screws into the bottle is being unveiled. But why is there still so much snobbery in the battle between traditional cork and screw-top?
A good look at attitudes to cork by the BBC.
The launch of a new twist-out cork poses the question of what's better: cork or screw cap?
Yes, screwcap is a better seal, less prone to contmination and a more precise product, but it just doesn't have the "pop" of a cork. I wonder if most consumers care?
The kalimotxo is wonderfully refreshing, and doesn’t require all that fruit-chopping and waiting. (If the NYTimes says it, it must be true...
No, this isn't the latest thing in China. Calimotxo as the Catalans call it, was the pre-clubbing drink of choice around Barcelona in the early 90's.
Cheap, cheerful,packed full of energy a much more pleasant that a Red Bull.
Anyone ever tried this?? Maybe when summer ever comes....On the other hand, could just drink rosé!
Moet-Hennessy has unveiled plans to release a domestic sparkling wine in India, after investing in the Nashik region north-east of Mumbai.
Moet from India? It's interesting to read that the driving force is price, rather than anything else.
At £71 for a local NV Champagne, it's hardly surprising that they're looking to celebrate with something a bit cheaper. However, it's going to be interesting to see if this is the answer.
Quite how they expect to grow any decent grapes in Nashik I have no idea. It doesn't get below 20 degrees at night for four months of the year, so you'd definitely have to call in a hot climate. Most wine regions lie between 28-50 degrees from the equator. This is at 20 degrees and only 600m above sea level.
I can't wait to taste it!
On Friday 19 April The Confederation of Burgundy Winegrowers (CVO) established of a "solidarity fund" for fighting Golden Flavescence (Flavescence dorée).
A levy of €6/ha is to finance exploration and analysis in the fight against the golden Flavescence.
It's pretty unusual for the French to be volunteering an agricultural levy, so the recent vine uprootings must have some of the Beaune producers scared.
Let's hope they find a way of stopping this baceria (Candidatus Phytoplasma vitis) and the pesky leafhopper that carries it. Burgundy is expensive enough already.
By: Tanya Lewis, LiveScience Staff Writer Published: 04/15/2013 01:31 PM EDT on LiveScience The taste of beer, without its alcoholic effects, may be enough to trigger the release of the pleasure chemical dopamine in the brain, a study finds.
Beer makes us happy!
It's official, just the taste of beer makes us happy, even if the alcohol is removed. It gets us wagging our tails just like Pavlov's puppies.
Has anyone done a similar experiment with wine? It'd be interesting to know if alcohol is a more vital component of the experience, seeing as there's 3 times as much present. I volunteer to take part.
add your insight...
Lunchtime, suppertime: any time is teatime at a growing number of top restaurants as chefs encourage diners to swap that glass of something for a nice cuppa.
I have to admit that I've got a passion for tea too, but does it really pair as well with food as wine?
I'd love to hear other people's opinions.
A molecular approach to wine pairing is proposed by Chartier, a French-Canadian sommelier and the author of the book Taste Buds and Molecules.
It suggests some very unusual pairing that this review suggests can work.
I love the idea of using science to improve food, which is what it sounds like is going on here. The basic idea is that when you know which aroma compounds are at work you can choose things that compliment each other. Simple.
I haven't read it yet, but a copy of Taste Buds and Molecules is on the shopping list.
As Champagne loses its fizz, people are turning to other sparkling wines.
Finally people are wising up to some of the great value alternatives to Champagne.
Don't get me wrong, I love a good Champagne, but unfortunately there are lots of rather boring ones sitting on supermarket and bottle store shelves. They're not cheap, but they are a bit dull.
If I'm looking for a fun bit of refreshment to get the evening started, then I love a glass of Prosecco. I've quite got into some of the Aussie bubbles, particularly Tasmanian ones. However, I just don't see the appeal of sparkling Sav Blanc from NZ.
What about you. What's your favourite fizz these days?
WINE bottles will have to carry large and graphic health warnings similar to cigarette packs if proposals from public health lobbyists get the go-ahead.
Is drinking the new smoking? It seems that Aussie authorities think so.
Moves are being considered to put graphic health warnings on wine to try and stave off "problem" drinking.
No Nanny State, no! A few graphic pictures aren't going to scare off people who simply want to get wrecked. I haven’t seen any evidence that this approach had any effect on smokers.
Whatever next. Will booze follow cigarettes and be banned from pubs too?
Australian Breakthrough in Health-Boosting Wine,
I haven't looked at the patents yet, but it sounds like Greg Jardine could be making a great step forward in making a glass a day a health requirement. Not that most of us need encouraging.
Turns out, a lot of what wine experts know isn't really based on fact
The most interesting nugget in this Smithsonian article is that wine critics seem to reserve a special vocabulary for the most expensive wines.
I've always advocated that there's no substitute for tasting a wine yourself and making up your own mind.
What do you think? Are wine critics' opinions little to do with your own personal taste?
* How much choice do U.S. wine drinkers really have? The answer to this question, according to a study by a group of Michigan State University scholars, is that it depends on how you look at the qu...
How much choice does the US consumer really have when over half of all wine in the USA comes from just 3 companies? Or, should I be asking how much do consumers in the USA like the wines from 3 big companies?
If anyone has similar stats for the UK and Australian markets then I'd love to see them.
What's wrong with them and their affect on how we buy wine. I’ve been thinking about writing up my thoughts on this issue for some time, but I had always thought it was just too simple an issue; something th...
Is scoreflation killing wine ratings? Were they any use anyway? Read @GregoryDalPiaz at Snooth on this.
I tasted this canned Château de L'ille wine at the SIAL food innovation exhibition in Paris, obviously served to me in a glass. What are we to make of this?
Wine in a can...again.
How long will it be before marketers realise that this doesn't work?
Australia's national drinking taste is undergoing a dramatic change. Not only are we drinking less overall, but beer no longer dominates the contents of the national glass.
Aussies are pretty much getting boozed as much on wine as on beer. Long may they both survive.
Ridge have been listing exactly what's in their wine for a while, mainly because they're proud of it.
Should every producer be forced to reveal their ingredients?
So overdue, so appropriate. So interesting that we could be so unconscious about this for so long. Monsanto hates this.
Sniff, swirl, sip and say something pretentious. It doesn't need to be this way.
Want to avoid being a wine wanker?
Nick Bhasin's articles highlights some of the warning signs.
The Very Best English Sparkling Wines The Judgement of Parsons Green – not perhaps having the same lustre as the famous Judgement of Paris – but this yearly event pitches English sparkling wines against each other.
Want the low-down on the best English sparkling wines?The Judgement of Parsons Green, and annual tasting, delivers it's results via Spittoon.
The Wine Advocate files suit against Antonio Galloni for "Fraud, Breach of Contractual Obligations and the intentional and unjustifiable withholding of tasting notes and articles."
Is that the dull thud of egos clashing I hear?
Wine power-house Robert Parker is suing his ex-contributor Antonio Galloni for withholding work. Galloni claims that it was incomplete when he left and wouldn't do justice to the region.
With the background of a multi-million dollar takeover of Parker's Wine Advocate publicastion, and Galloni moving on to set up his own competitor, there's a lot at stake here.
This article is well worth a read, providing background to the entertaining fight to follow. However it works out, I predict blood on the cellar floor.
Viticulture specialists are always experimenting with new ways to develop fresh and exciting flavours of wine, producing sharper tastes and more expensive blends, and creating the perfect amount of tannins for that lovely bitter aftertaste.Another...
I don't think I've ever read an article in "Concrete Playground" before, but I was amazed at this look at seven OTT wine cellars.
From gothic valuting to Shanghai oppulence, there's a world of wine storage out there. It's quite surprising to see the Ritz-Carlton storing lots of their bottles upright, but it does look cool.
Any more to add?
Learn the nutrition facts of red wine, white wine, sparkling wine and sweet wine. The calories can differ from wine to wine depending on one key factor: ABV
Get the skinny on calories in wine, from Wine Folly.
Are bubbles really the lowest calorie wine? Do reds make you rounder than whites? It's all wrapped up in a simple graphic.
27 500. C’est le nombre d’occurrences à la minéralité que Cees Van Casteren, journaliste international du vin, a trouvé en épluchant 258 000 notes de dégustation du « Wine Spectator », célèbre revue américaine spécialisée dans le vin.
OK, it's all in French, but Google does a good job of translating this article.
Can you describe minerality?
It seems that "minerality" is all the rage. It's mentioned in 10% of all Wine Spectator and Decanter' tasting notes. That's more than "woody", "fruit" or "floral", yet nobody quite seems to be able to describe it.
I've done experiments getting people to put pebbles in their mouth and then taste Chablis. It's fun watching their Marlon Brando impressions and seems to help, but it's still difficult to describe.
So, how about you. Can you describe minerality??
Tim Atikin has written up his recent tasting of supermarket own-brand wines. It's interesting and might convince you to try a few.
What would be even more interesting would be to try the next levels up. I'd never expect the "value" or "kwality" wines to be that great, but the "special", "finest" and ones where we should "taste the difference" can represent really good value for money.
What do you think? Any wines that you'd add to Tim's drink or avoid lists?
Wine evaluation often rests on a mere sip, but wine writing would become far more vital if writers tasted the way people do—as part of real life.
Meg's right. Most of us end up enjoying our wine with food, so why isn't it reviewed and tasted with food?
Great article by Meg Maker
Newly launched wine targeted at the gay community with a special sparkling number for wedding celebrations too http://t.co/XRmLbMAn
Seeing all the rage about gay weddings in France, it's great to see somebody supporting a fair and just cause.
smart idea :-)