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 cultivated yeast, the “natural” yeast enthusiasts have been so convincing,
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 here). We have now tasted the same wine, still a
A video explanation on how sparkling wine is made Many better sparkling wines have a second fermentation in the bottle. It is this second fermentation in the bottle that makes the wine bubbly. This is
We tasted an unusual wine the other day. It came from the Domaine du Moulin in Gaillac, it was from 2015 and it was a completely new cuvee, still ageing in oak barrels. (A very
Fires break out now and then in the immediate vicinity of vineyards. It can be violent fires that go on for days, or even weeks. Although the vines may not be affected directly by the
Books from BKWine and two wine university professors If you are an Amazon customer you know that they regularly come with suggestions of new purchases . Sometimes they are surprising and sometimes they are spot
This is rosé season. Or should be. We’re having a rather cold spring in Paris. Rosé has in recent years become incredibly popular. Incredibly is the right word. So let’s take a look at how
What? Disgorge? Simple. You put the bottle upside down in freezer liquid, you take of the temporary cork, you fill it up with a little bit of extra wine (if needed), bang in a new
Do organic wines cost more than conventionally produced wines? This has never been an easy question to answer because it is difficult to compare the prices of wines. It is easier with tomatoes and eggs.
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of wines ferment with cultured yeast (or “selected”) and often this
All champagnes from Champagne Duval Leroy will shortly be vegan friendly. This means that the champagne house will not use fining agents such as milk protein, gelatine or egg whites. Instead their wines are clarified
We often hear comments from people that the alcohol content of today’s wines is much higher than it used to be. Today, there are techniques that can reduce the alcohol content of a wine or
“When making organic wine you use no additives and you don’t spray toxins in the vineyard”. Just a little bit exaggerated (but only slightly) this is what one can both hear said and read sometimes.
How hard can it be? Blending a wine? I mean, you have a few different pure variety base wines which, together, will converge in a balanced and tasty cuvée that will hit home with any
In most cases, when you visit a winery, it is to taste the wine, talk to the winemaker and see the vineyard and cellar. Only on the rare occasion you also get the possibility to
The vast majority of wines in the world, probably around 90%, ferment with added cultivated yeast. Most wine producers believe this provides a safer fermentation and a better wine. But a small group of winemakers
It is not allowed to aromatize wine. With one exception. You can age the wine in oak barrels. The oak gives flavours to the wine although many producers now claim that they are not looking
A while back BKWine Magazine published a text on the wine from South Africa where they refrained from using sulphur and instead used rooibos, a South African wood species. BKWine Magazine’s reporter Mikael Karlin became
People sometimes complain that there is too much alcohol in wine. In a warm climate, however, it is not always easy to produce wines with lower alcohol content. When ripe grapes, rich in sugar, ferment
The biggest IGP appellation in France, the IGP Pays d’Oc, has allied itself with the two largest European manufacturers of concentrated grape must. Together they will fight against chaptalization and the unbalanced competition the they
Almost all champagne is made with some added sugar. Some is added to increase the alcohol level and then some more is added for the second fermentation in bottle. But there is also a third
Fermentation tanks exist in many different models. And there will be more. At the Vinitech Show in early December some original things were presented. Among other things this vinification tank from oak barrel maker Radoux.
The question of chaptalisation versus enrichment with concentrated grape must continue to stir up emotions in southern France. At the Vins IGP congress recently the producers lamented the fact that the state subsidies for enrichment
On August 1, it will cease to be mandatory for winemakers in France to deliver their pressed skins to a distillery. This means that growers now have several options for what to do with the
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and is a new generation of lactic bacteria isolated from fermenting
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables you to produce a wine with lower alcohol than normal
It caused a certain brouhaha when an ”investigative” television program on wine was aired recently in Sweden, Kalla Fakta (Cold Facts). Several wine producers and wine importers appeared in the program in a way that
Kalla Fakta (Cold Facts) is a Swedish investigative news program at TV4. A program that is always watched by a lot of people. The November edition of the program was called “Poison in your glass”
There is currently a lobbying effort in the EU regarding sugar in wine. The lobbyists want rules that would make it compulsory to mention “sugar added” on the label for wines that have been chaptalised
Sometimes it feels like every wine you drink is oaked. But the fact is that only 2% of all the world’s wines spend time in oak barrels, according to Drinks Business. And this is down
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
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
A video explanation on how sparkling wine is made Many better sparkling wines have a second fermentation in the bottle. It is this second fermentation
We tasted an unusual wine the other day. It came from the Domaine du Moulin in Gaillac, it was from 2015 and it was a
Fires break out now and then in the immediate vicinity of vineyards. It can be violent fires that go on for days, or even weeks.
Books from BKWine and two wine university professors If you are an Amazon customer you know that they regularly come with suggestions of new purchases
This is rosé season. Or should be. We’re having a rather cold spring in Paris. Rosé has in recent years become incredibly popular. Incredibly is
What? Disgorge? Simple. You put the bottle upside down in freezer liquid, you take of the temporary cork, you fill it up with a little
Do organic wines cost more than conventionally produced wines? This has never been an easy question to answer because it is difficult to compare the
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of
All champagnes from Champagne Duval Leroy will shortly be vegan friendly. This means that the champagne house will not use fining agents such as milk
We often hear comments from people that the alcohol content of today’s wines is much higher than it used to be. Today, there are techniques
“When making organic wine you use no additives and you don’t spray toxins in the vineyard”. Just a little bit exaggerated (but only slightly) this
How hard can it be? Blending a wine? I mean, you have a few different pure variety base wines which, together, will converge in a
In most cases, when you visit a winery, it is to taste the wine, talk to the winemaker and see the vineyard and cellar. Only
The vast majority of wines in the world, probably around 90%, ferment with added cultivated yeast. Most wine producers believe this provides a safer fermentation
It is not allowed to aromatize wine. With one exception. You can age the wine in oak barrels. The oak gives flavours to the wine
A while back BKWine Magazine published a text on the wine from South Africa where they refrained from using sulphur and instead used rooibos, a
People sometimes complain that there is too much alcohol in wine. In a warm climate, however, it is not always easy to produce wines with
The biggest IGP appellation in France, the IGP Pays d’Oc, has allied itself with the two largest European manufacturers of concentrated grape must. Together they
Almost all champagne is made with some added sugar. Some is added to increase the alcohol level and then some more is added for the
Fermentation tanks exist in many different models. And there will be more. At the Vinitech Show in early December some original things were presented. Among
The question of chaptalisation versus enrichment with concentrated grape must continue to stir up emotions in southern France. At the Vins IGP congress recently the
On August 1, it will cease to be mandatory for winemakers in France to deliver their pressed skins to a distillery. This means that growers
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables
It caused a certain brouhaha when an ”investigative” television program on wine was aired recently in Sweden, Kalla Fakta (Cold Facts). Several wine producers and
Kalla Fakta (Cold Facts) is a Swedish investigative news program at TV4. A program that is always watched by a lot of people. The November
There is currently a lobbying effort in the EU regarding sugar in wine. The lobbyists want rules that would make it compulsory to mention “sugar
Sometimes it feels like every wine you drink is oaked. But the fact is that only 2% of all the world’s wines spend time in
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