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Avec ses grands crus classés, Saint-Emilion attirent les amateurs de vin qui découvrent aussi une cité médiévale regorgeant d'autres trésors.
St-Emilion really is one of the most beautiful wine destinations in the world. Have a little explore in this video from TF1.
It is in French, but you don't need to understand the words to enjoy.
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'This is a bad frame of mind to have got into,' Fiona Beckett says, 'because good pinot is eye-wateringly expensive'
The Guardian's Fiona Beckett 'fesses up to being pinot addict. Nothing wrong with that, I say.
All of a sudden addict turns dealer and she doles out a list of bargain pinot noirs to try with decent prices from UK suppliers.
The Paarl region of South Africa is home to a wide variety of white, red and sparkling wines.
My experiences of Paarl are mixed, but here's a little intro to the region.
A recent tasting tour in Murcia, Spain, proved that the region's now producing high-quality Monastrell with great vitality and vibrancy—and at great prices. The post Monastrell: It’s From Murcia appeared first on PALATE PRESS.
Want to know about some of the best value BIG reds from Spain. Have a read of thi spiece on Monastrell, featuring one of my personal faves: Hecula from Bodegas Castaño.
Jumilla and Yecla are really great wine regions to visit for a long weekend too, as they're relatively cheap and easy to get to from the UK.
IMHO Virginia really stands a chance of being the East Coast's leading wine state. Great Viogniers and some cracking Cab blends, particulary Barboursville's Octagon http://www.barboursvillewine.net/winery/vineyard-and-wines/wine-at-barboursville/our-wines#
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.
Our wine lovers guide to the UK has been designed as a broad, current and interactive regional map including prize winning wines, vineyards and festivals.
An informal quick-guide to English wine.
Researchers have identified the first signs of a genetic basis to the differences in people's odour perception
If you've got a great sense of smell, then thank your mum and dad. It seemst that it's all in your genes.
Cola Flavored Wine to Launch in France
It looks like some people will stop at nothing to make money.
Haussmann Famille has launched a 75% wine, 25% cola pre-mix drink aimed squarely at children. The domestic French wine market has been shrinking for decades and now some producers are stooping a little too low in their quest to recruit new customers, IMHO.
It's not the product itself that's abhorrent, it's the name. "Rouge Sucette" literally translates as "Red Lollipop". If this isn’t aimed at a young demographic, then what is? Oh, and it's packed full of sugar and labelled to serve cold, ensuring that the alcohol characteristics are masked as much as possible. Go on kids, slurp it down.
The drink itself is effectively calimocho/kalimotxo - a traditionally homemade mix of cola and cheap read wine that's a popular pre-clubbing drink in Spain. There's nothing wrong with that. It has the same sugar, caffeine and alcohol lift as Red Bull and vodka, just with a nicer taste and a much lower price. People have even sold it pre-mixed before, just never aimed so clearly at kids.
I hope this beast is a commercial disaster. Can you imagine the reaction of the French if a Chinese company were doing this?
Experiments have shown that people can't tell plonk from grand cru. Now one US winemaker claims that even experts can't judge wine accurately. What's the science behind the taste?
Is wine scoring a complete waste of time?
If experts can't give consistent scores and the general public, professionals are completely fooled by labels and the general public almost random in their tastes,then why bother with wine scores?
Personally, I think that wine tasting is very important. It should be done by everybody, not just experts. Use personal tasting to eliminate those you don't like and discover wines that you enjoy. As for scores, I tend to ignore them as too often they're just an echo of the price.
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.
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?