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.
Austria has around 46,000 hectares of vineyards. That is roughly one third of Bordeaux (and some). There are four main regions: Burgenland, Niederösterriech, Steiermark and Wien. Niederösterriech is by far the biggest region with 60%
In our last Brief we wrote about the most popular grape varieties grown in Germany. The figures came from a print magazine but after looking at them a little more closely we thought they looked
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation it is Saccharomyses Cerevisiae that converts the sugar to alcohol
For organic wine farmers the only permitted products are copper and sulphur, it is often said. That is not quite correct, since in organic farming you are allowed to use other products – if they
Gum Arabic is, technically, a polysaccharide and a resin like substance from an Arabic acacia tree. Its use is permitted in winemaker. Nothing particularly strange about that. It is a regular food additive with the
Chenin blanc is not so often called steen, as it used to be, but it is still South Africa’s most grown grape variety, albeit decreasing. Quite a lot of it goes to making the very
Much have changed in South African wine production over a few decades. Today they use a classification system called Wines of Origin (WO) based on three levels: regions, districts, and wards. There are four regions,
“Can a Swedish resident import wine for personal consumption, without having to go through the monopoly, or is it completely out of the question?” This is a question that pops up quite often, both from
Diluted wine or fruity wine? Must concentration – what should or should you not do? Boil the must in a vacuum? If it rains just before the harvest you risk getting a diluted must. The
There is a (very small) trend today among certain wine makers not to use any sulphur at all during the winemaking. Sulphur is used by virtually all wine producers, for example to stabilise the wine
What’s new in Mendoza? With the snow capped Andes in the background and an extremely blue sky, Mendoza, the largest wine region in Argentina, is a magnificent sight. The climate is nice and warm. It
Interview (part 2) with Denis Dubourdieu. Denis Dubourdieu is a wine consultant and wine maker, as well as a professor in oenology at the University of Bordeaux. Part 2 of a two part interview. We
Denis Dubourdieu is one of the world’s best known wine consultants. He is perhaps to modest to call himself ‘flying winemaker’ and does not really boast his various assignments. BKWine met with him at one
In the last Brief we noted that it is really not a big issue if you don’t remember all the 13 permitted grape varieties in Châteauneuf. Or is it 15? Well, it all depends on
Here’s the second part of the interview with Cesar Compadre on the future of Bordeaux. The video is in French. (Part 1 of the interview with Cesar Compadre on the Future of Bordeaux is here.)
Not just football There’s a lot of talk about South Africa these days (but less and less in some countries perhaps…) with the World Cup in full spin. But disregarding if we’re watching football or
Tales from a recent trip Chile is a wine country in transformation. For twenty years it has been delivering reliable but quite basic wines but now many wine producers think it is time to show
– There are 60 different appellations(AOC / AOP) in total in the Bordeaux region – 118,000 hectares of vines in total (2009) – 5.7 million hl wine produced, which is +20 compared to 2008 but
Every once in a while we read about how good and how safe wine is as an investment. Not seldom it is written by someone who is offering services to potential “investors”. Felix Salmon, financial
Grape harvest with a harvest machine (tractor) A winegrower can either harvest manually with people in the vineyard, or do mechanical harvest with a machine. Mechanical harvest is done with a dedicated harvester or with
Extracting more by spraying the cap — “Pumping over” (called remontage in French) is a technology used in the winery to increase extraction. The winemaker performs it by emptying fermenting must from the bottom of
Noble rot is what makes some sweet wines what they are. Noble rot, or botrytis cinerea (or pourriture noble in French), is a kind of fungus, a mushroom, which can develop on the grapes in
Grape sorting is a technique to improve the quality of the wine. It can take place in the vineyard, on the vine, or after harvest. Here we look at the grape sorting and selection after
Cork in the bottle? Interview with Carlos de Jesus, marketing and communications director from Amorim, the worlds largest producer of natural cork. There has been a lot of criticism of cork in recent years, and
Interview (Part 2) with Luis Seabra responsible for the vineyards and the winemaking; the Niepoort winemaker. Were sitting at the brand new winery in the Tedo river valley, overlooking the terraced vineyards along the river
Interview with Luis Seabra responsible for the vineyards and the winemaking; the Niepoort winemaker. Were sitting at the brand new winery in the Tedo river valley, overlooking the terraced vineyards along the river and the
Part 2 of the interview with Piero Lanza, co-owner (together with his sister) and winemaker at Fattoria Poggerino, Radda in Chianti. In part 2 Piero explains what it means to be a biodynamic winery. Piero
The CIVB (Conseil Interprofessionnel du Vin de Bordeaux) is the organisation that unites all the growers and producers. It’s aim is to work on promotion as well as on other issues common to the wine
The CIVB (Conseil Interprofessionnel du Vin de Bordeaux) is the organisation that unites all the growers and producers. It’s aim is to work on promotion as well as on other issues common to the wine
Fattoria Poggerino is a small vineyard in Chianti in Tuscany run by Piero Lanza and his sister. They work with biodynamic farming since several years back. They make several different wines, starting with a rosé,
Austria has around 46,000 hectares of vineyards. That is roughly one third of Bordeaux (and some). There are four main regions: Burgenland, Niederösterriech, Steiermark and
In our last Brief we wrote about the most popular grape varieties grown in Germany. The figures came from a print magazine but after looking
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation
For organic wine farmers the only permitted products are copper and sulphur, it is often said. That is not quite correct, since in organic farming
Gum Arabic is, technically, a polysaccharide and a resin like substance from an Arabic acacia tree. Its use is permitted in winemaker. Nothing particularly strange
Chenin blanc is not so often called steen, as it used to be, but it is still South Africa’s most grown grape variety, albeit decreasing.
Much have changed in South African wine production over a few decades. Today they use a classification system called Wines of Origin (WO) based on
“Can a Swedish resident import wine for personal consumption, without having to go through the monopoly, or is it completely out of the question?” This
Diluted wine or fruity wine? Must concentration – what should or should you not do? Boil the must in a vacuum? If it rains just
There is a (very small) trend today among certain wine makers not to use any sulphur at all during the winemaking. Sulphur is used by
What’s new in Mendoza? With the snow capped Andes in the background and an extremely blue sky, Mendoza, the largest wine region in Argentina, is
Interview (part 2) with Denis Dubourdieu. Denis Dubourdieu is a wine consultant and wine maker, as well as a professor in oenology at the University
Denis Dubourdieu is one of the world’s best known wine consultants. He is perhaps to modest to call himself ‘flying winemaker’ and does not really
In the last Brief we noted that it is really not a big issue if you don’t remember all the 13 permitted grape varieties in
Here’s the second part of the interview with Cesar Compadre on the future of Bordeaux. The video is in French. (Part 1 of the interview
Not just football There’s a lot of talk about South Africa these days (but less and less in some countries perhaps…) with the World Cup
Tales from a recent trip Chile is a wine country in transformation. For twenty years it has been delivering reliable but quite basic wines but
– There are 60 different appellations(AOC / AOP) in total in the Bordeaux region – 118,000 hectares of vines in total (2009) – 5.7 million
Every once in a while we read about how good and how safe wine is as an investment. Not seldom it is written by someone
Grape harvest with a harvest machine (tractor) A winegrower can either harvest manually with people in the vineyard, or do mechanical harvest with a machine.
Extracting more by spraying the cap — “Pumping over” (called remontage in French) is a technology used in the winery to increase extraction. The winemaker
Noble rot is what makes some sweet wines what they are. Noble rot, or botrytis cinerea (or pourriture noble in French), is a kind of
Grape sorting is a technique to improve the quality of the wine. It can take place in the vineyard, on the vine, or after harvest.
Cork in the bottle? Interview with Carlos de Jesus, marketing and communications director from Amorim, the worlds largest producer of natural cork. There has been
Interview (Part 2) with Luis Seabra responsible for the vineyards and the winemaking; the Niepoort winemaker. Were sitting at the brand new winery in the
Interview with Luis Seabra responsible for the vineyards and the winemaking; the Niepoort winemaker. Were sitting at the brand new winery in the Tedo river
Part 2 of the interview with Piero Lanza, co-owner (together with his sister) and winemaker at Fattoria Poggerino, Radda in Chianti. In part 2 Piero
The CIVB (Conseil Interprofessionnel du Vin de Bordeaux) is the organisation that unites all the growers and producers. It’s aim is to work on promotion
The CIVB (Conseil Interprofessionnel du Vin de Bordeaux) is the organisation that unites all the growers and producers. It’s aim is to work on promotion
Fattoria Poggerino is a small vineyard in Chianti in Tuscany run by Piero Lanza and his sister. They work with biodynamic farming since several years
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