There is currently a serious lobbying effort in the EU regarding sugar in wine, we read in Vitisphere. The lobbyists want to introduce rules that would make it compulsory to mention “sugar added” on the
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice is open to the winemaker to let the must ferment
More and more champagne houses decrease the dosage. This is the small dose of sugar that is added to the champagne just after the sediment has been removed (the disgorgement). Not adding any sugar at
Britt has made her début as a winemaker. Or rather, she has blended a wine from three different grape varieties, bottled and labelled it and taken it home with her. At home she tasted it
Out with the stainless steel and in with the concrete? The Bordeaux chateaux are building new cellars as never before. The economic crisis seems to be long gone, at least in Médoc, Saint Emilion and
Is it possible to replace the antioxidant and anti-bacterial properties of sulphur with a preservative made from grape seeds? Yes, that is the idea of Intergrapes in Italy after seven years of study. They claim
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most winemakers add sulphur to stabilise the wine and make it
There have been more reactions to the EU rules for organic wines. The French company Oenodia is upset about the fact that the rules ban organic wines from using electro-dialysis. Oenodia specializes in the treatment
We have said it before and we will say it again: Why chaptalise in Languedoc? This is southern France we are talking about. With sun and heat during the growing season. These wines should have
Natural and cultured yeast are both used in the Douro Valley but in different ways One of the winemaker’s most important decisions is if he should use native yeasts or selected yeast strains for the
To the barricades! More tannins to the people! How do you explain the difference between a “quality wine” and a “simple” wine? Try it yourself and you will see how difficult it is. Or ask
An interesting research report concerning the yeast that can be found on the grape skins was published recently. Italian and French researchers believe they have discovered how this yeast on the grape skin has gotten
During one of our wine tour trips recently we met for the first time a producer (not the one on the photo) who rents his oak barrels instead of buying them. Buying French oak barrels
The cooperatives produce almost 50% of all French wines so their opinion matters. They have recently, according to La Vigne, sent a letter to the French Minister of Agriculture with demands relating to the production
More and more producers are rebuilding their cellars and are replacing stainless steel vats with concrete fermentation vats. And some of those who couldn’t afford to buy stainless steel vats and had to make do
In our March Brief we wrote that the habit of burning sulphur inside oak barrels to disinfect them is in danger of being banned. Because sulphur tablets are classified as biocides you need an authorization
Rosé – the Provence speciality: People drink rosé in the summer, preferably well chilled and sitting on a shaded terrace overlooking the Mediterranean. What is in your glass is really not that important. This is
Confédération française des vins de pays (CFVDP, an association for French Vin de Pays-producers) had a congress earlier this June and they discussed among other things the discontinuing of subsidies to enrich wines with concentrated
From this year EU countries as well as Canada require that wine labels provide information about contents in the wine that can cause allergic reactions (allergens). It is already compulsory to mention on the label
“The Lallemand Malolactic Fermentation Wine Competition 2012″ – This is probably the most original wine competition that we have heard of. It was organized for the second time by chemical company Lallemand in Madrid in
The use of sulphur to be banned? To disinfect oak barrels by burning sulphur inside is a century old tradition. Now the procedure could become illegal. According to the EU rules sulphur tablets is classified
On February 8 the EU agreed the rules for organic vinification paving the way for “organic wine” The member countries in the European Union have finally (on February 8 ) voted for an agreement concerning
Less is not always more when it comes to alcohol in wine Apparently there is a huge interest in the world for wines with low alcohol contents. On www.decanter.com we read about a report by
New rules for labelling and additives in wine All pre-packed food products must state on the label if they contain possibly allergenic products. So far, wine has been exempted from this rule. But only for
Winemaking and styles for the world’s most famous sparkling wine There will be millions of bottles of champagne drunk during the Christmas and New Year festivities. Of course, all sparkling wine that will be drunk
There has recently been a curious “debate” on one of the major Swedish wine blogs on what is “the stongest wine in the world”, naturally fermented, excluding fortified wines. It started some time back with
One of the things that contribute to the ageing of wine is oxygen. Aging is, partially, a slow oxidation of the wine. It leads to changes in the flavour and aromas and it also changes
There are many different types of microbes (minuscule organisms) that contribute to making the wine into what it is. Many of them are desirable and even essential to the making of a wine. some only
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
We have just been awarded the prize “World’s Best Wine Book for Professionals” by the Gourmand World Cookbook Awards in Paris. The competition showcases leading cookbooks and wine books from all over the world. Our
There is currently a serious lobbying effort in the EU regarding sugar in wine, we read in Vitisphere. The lobbyists want to introduce rules that
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice
More and more champagne houses decrease the dosage. This is the small dose of sugar that is added to the champagne just after the sediment
Britt has made her début as a winemaker. Or rather, she has blended a wine from three different grape varieties, bottled and labelled it and
Out with the stainless steel and in with the concrete? The Bordeaux chateaux are building new cellars as never before. The economic crisis seems to
Is it possible to replace the antioxidant and anti-bacterial properties of sulphur with a preservative made from grape seeds? Yes, that is the idea of
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most
There have been more reactions to the EU rules for organic wines. The French company Oenodia is upset about the fact that the rules ban
We have said it before and we will say it again: Why chaptalise in Languedoc? This is southern France we are talking about. With sun
Natural and cultured yeast are both used in the Douro Valley but in different ways One of the winemaker’s most important decisions is if he
To the barricades! More tannins to the people! How do you explain the difference between a “quality wine” and a “simple” wine? Try it yourself
An interesting research report concerning the yeast that can be found on the grape skins was published recently. Italian and French researchers believe they have
During one of our wine tour trips recently we met for the first time a producer (not the one on the photo) who rents his
The cooperatives produce almost 50% of all French wines so their opinion matters. They have recently, according to La Vigne, sent a letter to the
More and more producers are rebuilding their cellars and are replacing stainless steel vats with concrete fermentation vats. And some of those who couldn’t afford
In our March Brief we wrote that the habit of burning sulphur inside oak barrels to disinfect them is in danger of being banned. Because
Rosé – the Provence speciality: People drink rosé in the summer, preferably well chilled and sitting on a shaded terrace overlooking the Mediterranean. What is
Confédération française des vins de pays (CFVDP, an association for French Vin de Pays-producers) had a congress earlier this June and they discussed among other
From this year EU countries as well as Canada require that wine labels provide information about contents in the wine that can cause allergic reactions
“The Lallemand Malolactic Fermentation Wine Competition 2012″ – This is probably the most original wine competition that we have heard of. It was organized for
The use of sulphur to be banned? To disinfect oak barrels by burning sulphur inside is a century old tradition. Now the procedure could become
On February 8 the EU agreed the rules for organic vinification paving the way for “organic wine” The member countries in the European Union have
Less is not always more when it comes to alcohol in wine Apparently there is a huge interest in the world for wines with low
New rules for labelling and additives in wine All pre-packed food products must state on the label if they contain possibly allergenic products. So far,
Winemaking and styles for the world’s most famous sparkling wine There will be millions of bottles of champagne drunk during the Christmas and New Year
There has recently been a curious “debate” on one of the major Swedish wine blogs on what is “the stongest wine in the world”, naturally
One of the things that contribute to the ageing of wine is oxygen. Aging is, partially, a slow oxidation of the wine. It leads to
There are many different types of microbes (minuscule organisms) that contribute to making the wine into what it is. Many of them are desirable and
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.
We have just been awarded the prize “World’s Best Wine Book for Professionals” by the Gourmand World Cookbook Awards in Paris. The competition showcases leading
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