Learn more about wine with our fact-filled articles under the heading ”wine school”. On how to make wine, on wine regions, on grape varieties, on tasting wine and much, much more. Facts about the wonderful world of wine. Everything from in-depth technical articles on viticulture and winemaking to tasting tips to learn more about flavours and characters.
Is it a science or just common sense? Yes, the question is what to use when choosing the wine for dinner. Precise theories or simplistic common sense? In most cases I simply use common sense.
It is sad when something you have always believed in turns out to be false. I suppose I am not the only one having learned early on that the fog that causes noble rot in
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
What makes Portugal different from other wine countries? This is the main theme when the famous Portuguese wine journalist Rui Falcão gives his “master class” lecture in Malmö, on an afternoon in early April. Mostly
BKWine judges the annual wine competition for white Bordeaux. And an intro to the Entre deux Mers appellation We tasted several exciting white Bordeaux wines from Entre-deux-Mers competition recently. BKWine was one of the judges
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
The biggest island of the Mediterranean, a treasure trove of wine, gastronomy and experiences “Without Sicily Italy leaves no trace in the soul. Sicily is the key to everything”, Goethe is supposed to have said.
Is there a risk of lack of wine? We know a lot of you love figures so here are a few to savour. International Organisation of Vine and Wine, based in Paris, presented end of
An island of wine, olives, food and sunshine in the Mediterranean Sicily, the island, the sun, the wines, the olive oil, the food… The largest island of the Mediterranean Sea has many charms, much to
New vintages and old grapes from the heel of Italy: Puglia “Apulia Best Wine” took place on June 12-17 in Apulia, or Puglia, with around 50 wine journalists from twenty different countries invited to taste
Nothing new under the sun… Or: Dusting off the clay pots for winemaking The amphora is back. The ancient way of making and storing wine in clay amphora, like the Greeks and the Romans did,
We heard about the Diam closure for the first time about five years ago. We attended a tasting with some Champagne producers who all had tried a natural cork called Mytik, which is Diams counterpart
Statistics and other numbers for the world of wine in 2010: the planted vineyard acreage, the wine production, wine consumption, wine exports and imports. (A summary of previously published stats. Source for all: OIV) World
What’s in a word? What is “minerality” in a wine? It is very fashionable nowadays to talk about the minerality of a wine. It is easy to describe a wine as having minerality but it
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
In contrast to global vineyard area and wine production, that declined, global wine consumption saw a slight increase in 2010, inching marginally up to 238 million hectolitres. World consumption peaked in 2007 at around 250
Global vineyard surface area shrunk in 2010 to 7.6 million hectares, loosing around 10,000ha. The “old world” is still very dominant although the “New World have increased in importance, gaining just over nine percentage points
1. Best wine last = not true Do not save the best wine until the end of the meal. If you have a dinner with several courses and several wines, people are a bit tired
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
The most famous of all wine classifications was made more than 150 years ago. The 1855 Bordeaux Grand Cru Classé Classification, made for the World Exhibition in Paris that same year. The people responsible at
The 1855 classification of Bordeaux is really a classification of chateau, meaning the building, or the “brand” attached to the building, rather than a classification of a vineyard or a terroir. The classification comprised 60
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
Domaine Turner Pageot is a very small wine producer in the Languedoc, in the little town of Gabian. It was created by the husband and wife team of Emmanuel Pageot and Karen Turner, he from
Interview with the founder, owner and winemaker of the winery Cortes de Cima: Hans Kristian Jorgensen, in the vineyards of the estate. Cortes de Cima is one of the leading wine estates in the Alentejo,
Interview with John Loubser, general manager at the Steenberg Vineyards Winery in Constantia on the Cape peninsula in South Africa. Steenberg means Stone Mountain. The reason is obvious when you come here: you are surrounded
Dottore Giorgio Colli gives a short introduction to truffles, what types of truffles there are and how you should prepare and serve them. Truffle is a type of mushroom. About a dozen truffle varieties are
Cortes de Cima: interview with winemaker Hamilton Reis. Cortes de Cima is a winery in the Alentejo region in Portugal, an hour an a half east of Lisbon. Their total range includes more than a
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
“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
Is it a science or just common sense? Yes, the question is what to use when choosing the wine for dinner. Precise theories or simplistic
It is sad when something you have always believed in turns out to be false. I suppose I am not the only one having learned
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
What makes Portugal different from other wine countries? This is the main theme when the famous Portuguese wine journalist Rui Falcão gives his “master class”
BKWine judges the annual wine competition for white Bordeaux. And an intro to the Entre deux Mers appellation We tasted several exciting white Bordeaux wines
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
The biggest island of the Mediterranean, a treasure trove of wine, gastronomy and experiences “Without Sicily Italy leaves no trace in the soul. Sicily is
Is there a risk of lack of wine? We know a lot of you love figures so here are a few to savour. International Organisation
An island of wine, olives, food and sunshine in the Mediterranean Sicily, the island, the sun, the wines, the olive oil, the food… The largest
New vintages and old grapes from the heel of Italy: Puglia “Apulia Best Wine” took place on June 12-17 in Apulia, or Puglia, with around
Nothing new under the sun… Or: Dusting off the clay pots for winemaking The amphora is back. The ancient way of making and storing wine
We heard about the Diam closure for the first time about five years ago. We attended a tasting with some Champagne producers who all had
Statistics and other numbers for the world of wine in 2010: the planted vineyard acreage, the wine production, wine consumption, wine exports and imports. (A
What’s in a word? What is “minerality” in a wine? It is very fashionable nowadays to talk about the minerality of a wine. It is
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
In contrast to global vineyard area and wine production, that declined, global wine consumption saw a slight increase in 2010, inching marginally up to 238
Global vineyard surface area shrunk in 2010 to 7.6 million hectares, loosing around 10,000ha. The “old world” is still very dominant although the “New World
1. Best wine last = not true Do not save the best wine until the end of the meal. If you have a dinner with
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
The most famous of all wine classifications was made more than 150 years ago. The 1855 Bordeaux Grand Cru Classé Classification, made for the World
The 1855 classification of Bordeaux is really a classification of chateau, meaning the building, or the “brand” attached to the building, rather than a classification
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
Domaine Turner Pageot is a very small wine producer in the Languedoc, in the little town of Gabian. It was created by the husband and
Interview with the founder, owner and winemaker of the winery Cortes de Cima: Hans Kristian Jorgensen, in the vineyards of the estate. Cortes de Cima
Interview with John Loubser, general manager at the Steenberg Vineyards Winery in Constantia on the Cape peninsula in South Africa. Steenberg means Stone Mountain. The
Dottore Giorgio Colli gives a short introduction to truffles, what types of truffles there are and how you should prepare and serve them. Truffle is
Cortes de Cima: interview with winemaker Hamilton Reis. Cortes de Cima is a winery in the Alentejo region in Portugal, an hour an a half
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
“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!
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