Bob Campbell MW thought he had a good grasp of sparkling winemaking methods until he came across a comprehensive list of fizz-making techniques in the Oxford Companion to Wine.
People often remark that Australian pinot noirs are too light, so we must be over-cropping our vineyards.
How many younger wine drinkers are aware that not so long ago, the word ‘riesling’ on an Australian wine bottle did not mean the wine was made from riesling grapes?
An amphora is a pottery vessel used to transport liquids including wine. They were widely used in the Mediterranean thousands of years ago.
Bob Campbell MW encourages students at his Wine Certificate Courses to start their own wine club. They can make it as serious or as social as they like.
An increasing number of New Zealand vineyards are being planted on hillsides despite the extra cost of tending and harvesting hillside vines.
The late Professor Émile Peynaud was not a fan of aerating wine by decanting it, claiming that the action of oxygen dissolved in a sound wine when ready to serve is usually detrimental.
Frost has been much in the news lately, as early spring frosts have decimated vineyards throughout Europe, especially France and the northern half of Italy.
Art and wine have a lot in common. One place they diverge, though, is in exhibitions.
Whilst amber wines have been around since the dawn of wine, a recent renaissance has brought them back into the spotlight.