As attentive readers will recall, our champagne is currently maturing “sur lie”. The alcoholic fermentation is done and if all goes well, autolysis, the interaction between the dead yeast cells and the wine is taking place. This is quite the complicated chemical process and as I am not a chemist […]
Fair warning – This may be a bit too much on the technical side for some readers, but stick around and learn something! Biodynamics and natural winemaking are hot topics in the wineworld. You may have noticed a commonality in most of the domains discussed since I started this blog and […]
The ten crus of Beaujolais are Juliénas, Saint-Amour, Chénas, Fleurie, Moulin-à-Vent. Morgon, Chiroubles, Regnié, Brouilly and Côte de Brouilly. For most people, these appellations won’t ring a bell, except maybe Morgon and Moulin-à-Vent.They represent about one-fourth of the total production in the Beaujolais region, with the smallest being Chénas (250ha) […]
Some wine regions or even entire countries are built on hypes. Unfortunately, the hype will more often than not be the downfall of a region’s reputation when it comes to quality. Liebfraumilch was such a disaster that German wineproducers are still fighting to prove to the world that not all […]