And if 2019 was the Dream? The Year?

And if 2019 was the Dream? The Year?

By Mounir Saouma I am the person who refuses to comment vintages before end of malolactic, which is 18 months after harvest, but we are living something exceptional this Year here between Burgundy and Châteauneuf-du-Pape, and i would like to share with you. We had lot of rain early in the season, impossible to spray or work the soil, Than we had 5 months of no rain, very very dry. But vineyard did not stop living and working, new baby leaves, almost no any sign of water stress, this was the first Surprise,…Read more
Man, Evolution, Intervention, Energy and Wine

Man, Evolution, Intervention, Energy and Wine

By David Molina Man and Evolution Homo Sapiens Sapiens is a work of art of Mother Nature itself; each cell is a treasure that stores privileged information in a kind of bar code, DNA. The entire evolutionary process from the origin of life of the first cell is chemically encoded in the genome; it is the Oxford Wine Companion of evolutionary biology. All living beings share this same base of chemical coding (adenine, cytosine, guanine and thymine) with millions of different combinations, an irrefutable proof of a common origin for all living beings…Read more
Bride Valley Vineyard and the future of English sparkling wine

Bride Valley Vineyard and the future of English sparkling wine

By Steven Spurrier Probably the most recent entry to wine categories around the world, barely quarter of a century old, is that of English Sparkling Wine.  Made in the traditional method and mostly from the three ‘Champagne grapes’ Chardonnay, Pinot Meunier and Pinot Noir, its success has been remarkable and investors with deep pockets have been boosting the acreage under vines across southern England at the recent rate of 240 hectares – one million vines based on an average of 4,000 vines a hectare – over the past three years.  Over the last…Read more
How to fall in love with Carignan

How to fall in love with Carignan

By Miquel Hudin Growing up in California you are indoctrinated with the idea that our "Golden State" is at the center of the world when it fact it's at the very end of it. After the second dot-com crash, I realized that all that glittered was not gold and started traveling more, finding that each trip away from my birthplace got successively longer. At one point, it became impractical to live in California anymore as my career in wine writing started growing and so in 2012 I arrived to Barcelona with the intention…Read more
Wine marketing: listening to the consumer

Wine marketing: listening to the consumer

By Juan Park I must confess that I know of hardly anyone who voted for Brexit or Donald Trump. I live in London; I have dual British-American citizenship, but there were no signs. No conversations within my circle of friends, with my work colleagues, or on Facebook or Twitter gave an inkling as to what was to occur in 2016. I woke up a little shocked, as many did. Despite the polls indicating it was neck and neck, particularly in Britain, the fact that no one thought that result was possible is interesting.…Read more
Winemaking in the Danube area in the early 19th century  and its effects on today

Winemaking in the Danube area in the early 19th century and its effects on today

By Michael Moosbrugger Summary: This essay is a reflection of the experiences made in the past 15 years since 2001, when the winery started to produce wines related to the first half of the 19th century. A comparison is made between modern and traditional way of winemaking as well in terms of oenological differences and results. Different aspects in that respect are addressed regarding perception and the role of the winemaker hence and now. The content of this essay is a reflection of the experiences I made in the past 15 years since…Read more
The Fascinating World of Green Tea

The Fascinating World of Green Tea

By Nina Gruntkowski Although there are just two varieties of tea plants (Camellia sinensis from China and Camellia assamica from India), there is many many different terroirs in many different countries which produce thousands of different styles of tea. What makes it even more complicated, or, depending on ones viewpoint, even more interesting, is that the preparation method has a very big influence on the taste of the tea. Factors such as which water is used, the temperature of the water, how much tea is used, which teapot the tea is prepare in, which…Read more
The Opinion by Iñaki Lz. De Viñaspre

The Opinion by Iñaki Lz. De Viñaspre

The Txuletón in Basque Cuisine. The story of an old, fat cow The origins We don’t know exactly since when Txuletones have been eaten in the Basque Country, we do however know that since the XVIII century it has been a whole gastronomic and festive event in certain rural areas of Bizkaia and Gipuzkoa. Bovine animals, both female and male, had a very clear role in the economy of the homestead: females would dedicate their lives to give birth and most of them to produce milk. This would be done in micro-exploitations, meaning…Read more
Spanish Wines in the United States

Spanish Wines in the United States

A conversation with Eric Solomon, founder or European Cellars -What is the current state of Spanish wines in the United States? Curious but cautious. -Curious? How? More and more Americans are traveling to Spain and there is an increasing interest in Spanish cuisine and regional wines. When I meet people who have returned from Spain, they tell me that they had no idea that it was such a large country – it’s more like four countries when you travel from Galicia to Barcelona with different languages, foods, traditions and wines. It seems that…Read more
Jerez: pleasure & frustration

Jerez: pleasure & frustration

By Jens Riis I admit to having a major weak spot for sherries (and other fortified Spanish wines). Over the years I’ve had many chances to enjoy these great wines; but, the low level of interest I perceive in Spain makes for serious concern & frustration. The saying “nobody is a prophet in their own land” defines it to perfection; from what I can see, sherries continue to out of sync with consumer preferences in this country. I seldom see people ordering a fino in a bar or restaurant; that said there have…Read more
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