Latest update : 29 November 2019.
The first idea that comes to my head, is to confirm this statement after a slight nuance: fat is taste! It’s true for ham, it’s true for meat and everybody knows that a good ladle of cream or butter seriously enhances the flavours of any sauce worthy of its name. To reassure those who want to keep their line, I agree that food and flavours that without fat exist indeed: fruits and vegetables, honey, tofu, tea ... But nevertheless, it’s a solid truth that deep in their heart, women and men LOVE (...)
continue1998 Santa Duc Prestige Des Hautes Garrigues - 10 licks - had 2 bottles over last week - one of the most elegant rhone wines of all time
— Iggy Pup (@berkeleywinedog) December 13, 2014
Good morning Mont #Ventoux #Rhone #wine #early pic.twitter.com/525S2F1ndW
— VinParleur (@VinParleur) December 17, 2014
November and december are MALO months! No relation at all to the French seaside resort of Saint Malo. The MALO I’m talking about takes place in the cellar, in tanks or in barrels. I’m talking about malolactic fermentation, in France also called FML (fermentation malo-lactique) or just MALO.
MALO ideally begins after the alcoholic fermentation. The latter is carried out by yeasts, which feed on sugar and produce alcohol and a whole bunch of aromas. MALO is done by bacteria (lactic acid (...)
I admit it’s a little early to talk about the 2014 vintage. But if you rake around the wineries at this time of the year, tasting some barrels and some tanks, you may set up a slight idea about this vintage’s character. And I can tell you that everything worked out fine, despite the weather was not in the mood in some wine regions. The yeasts did their job transforming all the grapes that were picked into wine. Into good wine in fact…
It was a difficult year in Champagne. Freshness and some (...)
A Languedoc #chardonnay spice bomb! We swallowed it on sushi: fat, smoky, fresh, heaps of sweet spices! @winewankers pic.twitter.com/iiVbcJnwL5
— VinParleur (@VinParleur) 17 Novembre 2014
Scream for the scary wine regions, blood coloured reds, spooky whites and hunchback grape varieties you love. Share them on Internet using #hallowine and #happyhallowine on October 31. I’ll await you at midnight @vinparleur on Twitter...
And if you like, you can stay on Vinparleur tonight. Bring in popcorn and wines, we’ll give you a Halloween movie night... (with dutch subtitles... that’s even more creepy, isn’t (...)
It's #wine on! pic.twitter.com/to8Z0l9axm
— The Wine Wankers (@winewankers) October 29, 2014
Clos l'Abbé from H.Soreau, #Champagne made by nature. Happy #ChampagneDay everybody! @winewankers @WineUva @champagne pic.twitter.com/EHYaff5dwx
— VinParleur (@VinParleur) October 24, 2014
those will be bubbles soon... Happy #winewednesday @winewankers @JMiquelWine @perrierjouet @Champagne pic.twitter.com/cvQsKsAoHT
— Champagne Lebrun (@ChampagneLebrun) October 8, 2014