Latest update : 29 November 2019.
Could regular wine drinking prevent from deafness? Probably yes! At least there are indications for it, according to Michael Seidman’s research at the Henry Ford hospital.. Responsible for the positive effect of wine might be, once again, the super-molecule resveratrol, a natural substance found in the grapes.
To test the effect of resveratrol on the perception of sounds, rats were exposed to extremely loud noise for a long period, after being fed with resveratrol. Another «test group» of (...)
Cork’s not dead! Although symbolically buried in New York in 2002, a recent invitation by Amorim to visit Portugal’s cork forests and production facilities, gave me the opportunity to find the cork industry more alive than ever.
“The decline of the image of cork as a closure for wine bottles struck the cork industry very hard in the late nineties, mainly due to problems with TCA (2,4,6 Trichloroanisole, the main molecule responsible for corky taste). But it also had a positive side, by (...)
After the second fermentation in bottles, which confers the famous bubbles to the wine, the bottles are left to rest for several months: At least 12 for “common” champagne, not less than 36 months for vintage champagne, in accordance with the rules of the Appellation d’Origine. Actually, it is more a period of calm and devout work, where the taste and particularly the odour of the wine are mould by time.
Depending on the composition and the wanted aromatic ripeness of the wine, many cuvees (...)
At véraison, grapes change color. It’s the beginning of the period of berry ripening
continueI recently reported on a tasting of The Malbecs of Cahors. Whilst in the area I made time to visit perhaps the region’s most influential winemaker, Pascal Verhaeghe of Château du Cèdre.
Pascal (shown right with his wife Patricia) along with his viticulturist brother Jean-Marc, has led the revival of the highest quality Cahors wines, since 1995 following a Burgundian model of identifying specific sites to understand ’micro-terroirs’. He abandoned use of all synthetic chemicals in 2002, to be (...)
Nowadays, the wine world is looking for fruit and minerality. And so are we, but after years of work and reflection, we consider that purity and quality of the fruit are more important in wine than intensity and quantity. And we know at needs a lot of patience and accuracy to improve fruit quality and minerality.
Some of the measures we took in the vineyards during the past decade, allowed us to move into the right direction: Planting Mourvèdre and vineyards at higher altitude (350 meters) (...)
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