BKWine Brief nr 162, February 2017
2017-02-23
Is it time to scrap “New World Wine”? Not the wines of course but the generalising description of a group of wines using those words.
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Is it time to scrap “New World Wine”? Not the wines of course but the generalising description of a group of wines using those words.
EU law defines three categories of gin:[1] “Gin” is the basic category. Flavourings, either natural or artificial, are mixed (cold compounded) with the base spirit
Ever hear that phrase, “Who do you think you are? A rocket scientist?” Well, today’s guest IS a rocket scientist. One part humble Midwestern farm
Everyone needs some encouragement once in a while. We too. We get a big kick every time we see someone mentioning our wine tours (or
Giuseppe Raciti, a thirty year ‘old Sicilian chef recently won the contest for chefs under thirty in southern Italy. The contest took place at Hotel
BKWine Magazine’s reporter Tobias Karlsson recommends some favourite wines from the importer Primewine Group. Several of them are widely available in other countries too. BKWine
The essay in four parts explores the history of gin up until 1985, its production, the revival in consumption over the past 30 years, and
Come si mangia l’olio is the title of a new book published recently in Italy. The book contains recipes from six chefs: Gaetano Simonato (Tano
Systembolaget, the Swedish alcohol monopoly, has published its financial statements. It had a turnover in 2016 of 28.5 billion SEK (3 bn euro), an increase
Gredos. It’s not a misspelling of ‘credos’ or clever mispronunciation of ’Speedos’, rather a breathtakingly scenic mountainous area 1.5 hours drive west of Madrid called
We recently had the opportunity to taste the range of wines from Domaine Alexandre in Chablis (they have just been launched by one of the
There is a shortage of cheap French wine, which means that some supermarket chains in France are importing Spanish table wine. This has led to
Tasting wines by Véronique Drouhin Boss resembles attending a piano concerto – each pour an elegant opus reverberating with its own inner core of subdued
Why a riesling? A riesling is a riesling is a riesling. No, no, no! This wine is simply delicious and is a perfect paring served
Cru artisan in the Médoc has made a comeback. This year, a new regulatory framework will be published. The cru artisan classification existed in the
Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use
We have finalised all the planning for the coming autumn / fall wine tours. You can read more on the program further down in the
It varies pretty much how fun it is to spend a few hours at an airport. Now it has become a bit more pleasant at
In France there is a variety of food products that are sold with a geographical origin. Among these products wine is the leader. 94% of
In November we tasted new wines from Domaine du Moulin in Gaillac. It was a barrel sample taken before the malolactic fermentation (read our comments
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