BKWine Blog
Some interesting statistics from CIVB on wine growing and wine production in Bordeaux: 117,500 hectares of vineyard land 60 appellations (AOCs) 5.7 million hl made in 2009 (4.8 in 2008, 5.7 in 2007) 14.5 ha
Even though it’s primarily for a Swedish audience we can’t help mentioning it here: We recently wrote an article on Italy, an introduction to the wines and the food of Italy. the article was commissioned
“Why don’t you use screw cap?” is a question that winemakers are often asked when people come and visit (especially if the visitors are Swedish! All Swedes – and many Britons – seem convinced of
Almost all wines (counted in volume) are filtered in one way or another. There are a few wine producers who do not filter their wines. There are also wine enthusiasts who are convinced that unfiltered
Global Wine Markets, 1961 to 2009: A Statistical Compendium is the name of a recently published book on the international trade in wine, published by The Wine Economics Research Centre at the University of Adelaide.
The Swedish monopoly retailer Systembolaget has cancelled sales of a wine brand called Wacky Chicks whose label is covered with pouting lips or lipstick prints, according to www.wownews.se. The monopolist considers the label to be
The Born Digital Wine Awards is a “competition” for writers, and video producers, professional or not, on the internet. The first edition of the BDWA has just been completed and the winners were announced a
I’m not quite sure why they have done it but it is a very ambitious effort. The Swedish wine importer Hjo Grosshandel has published a dozen video interviews with a handful of the great and
According to the latest statistics from the OIV Italy is the world’s largest wine exporter. 20.6 Mhl went to the international wine market in 2010, an increase with 7% from 2009. The second biggest exporter
The competition in the wine world today is tough whatever the price segment. It means a lot to have your wines or your domaine mentioned in the press. But that means capturing the interest of
Quite a few kilometres over three days, that’s what you get if you come on our “Three Classics” tour. And quite a few wine producers and wines to taste too! We have written a short
“Wine tasting is not a spectator sport” Jancis Robinson is one of the wine world’s super-stars. She recently published a new video with herself, one of only two she has made with herself. And the
As expected, the USA as overtaken France as the biggest wine consuming nation in the world, according to a report by Gomberg, Fredrikson & Associates. According to GF&A 330 million cases shipped in the US
The latest statistics show that New Zealand is producing more wine but getting less money for it. That is perhaps a confirmation of the fear that new plantings risk leading to an over-production and a
One of the effects of the wine sector reform that has recently been done in France is that it will become somewhat easier to plant unusual or untraditional grape varieties. According to Vitisphere.com 40 hectares
Guido Schwengersbauer has lived in Croatia for many, many years. Today he runs a charming small hotel called La Parenzana in the small village of Buje on the Istrian peninsula. One of his passions is
One of the most established and well known producers in Istria is Marino Markežić at Kabola. He wants to go back to the roots. And his way of doing this is to ferment and age
Welcome to BKWine Magazine! Welcome to our brand new site design. Our new site will make it much more easy for you to find information. It will also integrate the various blogs and sites that
Gianfranco Kozlovic is also experimenting with acacia wood. His Acacia malvazija is aged for nine months and he likes the result so far. And he thinks it is important to do something different. The wine
Ivica Matosevic is the first one to make wine in his family. “You can’t make a lot of money in wine” he says, but it is a nice job! And people like my wines, think
Are you looking for something different, out of the ordinary? Wines that don’t taste like everything else? Go to Istria and taste their extraordinary malvazia (that can also be written malvazija or malvasia)! Istria is
FINE Magazine is a super-exclusive magazine on wine. It is enough to look at who their advertisers are and you understand: Aston Martin, Brioni, champagne houses, auction houses, Piaget etc. And it costs 120 euros
Things are apparently going well for cognac, in spite of the financial crisis. 2010 was a record year for cognac sales: 1.86 billion euro in sales, which is an increase of almost 30% compared to
Traditionally champagne is made and marketed by the big ”houses” in the region, with all the well-known champagne brands. Quite few champagnes come from individual growers and bottlers. Some say that the fabulous success of
Chateau Grillet is one of these French appellations that most wine lovers have heard about but few have tasted. It is sometimes said to be France’s smallest appellation (it depends on how you count) and
Sommelier India is a glossy (in the nice sense of the term) wine magazine that also has a web site full of wine information. They recently ran an article called “Information You Can Use –
Our new site on wine travel is now up and running. All information about our wine tour activity will in the future be found on www.bkwinetours.com. Our wine tour programs will of course be published
I went to a very interesting dinner the other day, the Dîner des Chefs at Park Hyatt Paris Vendôme. The dinner was organised for the 6th time (and always during the Paris Book Fair), by
Every two years the French sommelier organisation (UDSF, l’Union de la Sommellerie Français) organises a competition for young wine waiters, open to anyone who is working with or studying sommellerie and is under 26. Anyone
Dry champagne goes under the name of ‘brut’ (French for raw, unprocessed). Half-sweet and sweet are, confusingly, called sec and demi-sec. Even if ‘brut’ linguistically means “in its original state, sugar has been added to
Some interesting statistics from CIVB on wine growing and wine production in Bordeaux: 117,500 hectares of vineyard land 60 appellations (AOCs) 5.7 million hl made
Even though it’s primarily for a Swedish audience we can’t help mentioning it here: We recently wrote an article on Italy, an introduction to the
“Why don’t you use screw cap?” is a question that winemakers are often asked when people come and visit (especially if the visitors are Swedish!
Almost all wines (counted in volume) are filtered in one way or another. There are a few wine producers who do not filter their wines.
Global Wine Markets, 1961 to 2009: A Statistical Compendium is the name of a recently published book on the international trade in wine, published by
The Swedish monopoly retailer Systembolaget has cancelled sales of a wine brand called Wacky Chicks whose label is covered with pouting lips or lipstick prints,
The Born Digital Wine Awards is a “competition” for writers, and video producers, professional or not, on the internet. The first edition of the BDWA
I’m not quite sure why they have done it but it is a very ambitious effort. The Swedish wine importer Hjo Grosshandel has published a
According to the latest statistics from the OIV Italy is the world’s largest wine exporter. 20.6 Mhl went to the international wine market in 2010,
The competition in the wine world today is tough whatever the price segment. It means a lot to have your wines or your domaine mentioned
Quite a few kilometres over three days, that’s what you get if you come on our “Three Classics” tour. And quite a few wine producers
“Wine tasting is not a spectator sport” Jancis Robinson is one of the wine world’s super-stars. She recently published a new video with herself, one
As expected, the USA as overtaken France as the biggest wine consuming nation in the world, according to a report by Gomberg, Fredrikson & Associates.
The latest statistics show that New Zealand is producing more wine but getting less money for it. That is perhaps a confirmation of the fear
One of the effects of the wine sector reform that has recently been done in France is that it will become somewhat easier to plant
Guido Schwengersbauer has lived in Croatia for many, many years. Today he runs a charming small hotel called La Parenzana in the small village of
One of the most established and well known producers in Istria is Marino Markežić at Kabola. He wants to go back to the roots. And
Welcome to BKWine Magazine! Welcome to our brand new site design. Our new site will make it much more easy for you to find information.
Gianfranco Kozlovic is also experimenting with acacia wood. His Acacia malvazija is aged for nine months and he likes the result so far. And he
Ivica Matosevic is the first one to make wine in his family. “You can’t make a lot of money in wine” he says, but it
Are you looking for something different, out of the ordinary? Wines that don’t taste like everything else? Go to Istria and taste their extraordinary malvazia
FINE Magazine is a super-exclusive magazine on wine. It is enough to look at who their advertisers are and you understand: Aston Martin, Brioni, champagne
Things are apparently going well for cognac, in spite of the financial crisis. 2010 was a record year for cognac sales: 1.86 billion euro in
Traditionally champagne is made and marketed by the big ”houses” in the region, with all the well-known champagne brands. Quite few champagnes come from individual
Chateau Grillet is one of these French appellations that most wine lovers have heard about but few have tasted. It is sometimes said to be
Sommelier India is a glossy (in the nice sense of the term) wine magazine that also has a web site full of wine information. They
Our new site on wine travel is now up and running. All information about our wine tour activity will in the future be found on
I went to a very interesting dinner the other day, the Dîner des Chefs at Park Hyatt Paris Vendôme. The dinner was organised for the
Every two years the French sommelier organisation (UDSF, l’Union de la Sommellerie Français) organises a competition for young wine waiters, open to anyone who is
Dry champagne goes under the name of ‘brut’ (French for raw, unprocessed). Half-sweet and sweet are, confusingly, called sec and demi-sec. Even if ‘brut’ linguistically
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