Paroles de vignerons - Vinparleur

After a «Parker taste», are we heading towards a «Dunnuck taste»?

Permalink, by Sebastian Nickel, aucun commentaire

The question amuses Jeb Dunnuck, the Wine Advocate’s new face and palate for the Rhône Valley, Languedoc, Washington and parts of California. I do not know his age, but he seems rather young. Anyway, he looks very sympathetic, the kind of guy you join for a beer after a long day of tasting wine (by the way, this it what I proposed to him for his trip to the Languedoc in January...).
«You know,» he answers, « tasting a lot of wines from the same region, or made with the same grape varieties, (...) — Lire la suite.
Tasting of Domaine Santa Duc Gigondas Prestige des Hautes Garrigues 2011

Permalink, by Sebastian Nickel, aucun commentaire

Very expressive, with a powerful, aromatic nose. Ripeness and power characterise this wine. The prevailing aroma of sour cherry perfectly harmonises with smells of exotic spices - cinnamon, vanilla, pepper – and local herbs – rosemary and wild peppermint.
A crispy acidity and pleasant mellowness, the typical character of a Grenache and Mourvèdre blend, perfectly integrate the expressive tannins. A wine made for years of cellaring, showing the great quality of the (...) — Lire la suite.
Pictures from #Carignan harvest in the Minervois with Pierre Cros

Permalink, by Sebastian Nickel, aucun commentaire
Visit to the vineyards of #Champagne and tasting of the #2013 vintage

Permalink, by Sebastian Nickel, aucun commentaire

A trip through the vineyards in Champagne around Cramant, Avize and Épernay and tasting of the 2013 wines with Nathalie Vignier at Champagne Paul Lebrun. — Lire la suite.
Extract from the article « History underscores Zinfandel’s new tack » by Jon Bonné at the SFGate web site.

Permalink, by Sebastian Nickel, aucun commentaire

Tribidrag. That’s the newly revealed historic name for a grape we know remarkably well: Zinfandel. Meredith had asked federal regulators to approve the first Tribidrag to be made in modern times.[…]
All grist for the nerdiest of the nerdy - if not for the fact that Meredith is also the vine geneticist who sleuthed out the mystery of Zinfandel’s origins, finding it identical to an obscurity in a single vineyard on the Dalmatian coast of Croatia, where it was known as Crljenak Kastelanski. […] (...) — Lire la suite.
Wine against deafness?

Permalink, by Sebastian Nickel, aucun commentaire

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 (...) — Lire la suite.
Prerelease #Champagne Purs Cramants from Nathalie Vignier

Permalink, by Sebastian Nickel, aucun commentaire

It’s always a little thrilling to discover a new wine, a new cuvée. Nathalie Vignier presented her Champagne Pur Cramant in a very uncomplicated manner: comfortably sitting in her kitchen. A prerelease, disgorged just minutes before, while the remaining bottles will continue their ageing for another couple of weeks. A beautiful champagne, delicately chiseled out of chalk and Chardonnay, with a powerful and enthusiastic nose: white peach, some hazelnuts, zesty lemon and the smell of blossoms (...) — Lire la suite.
Corx not dead! Or the challenges facing the cork industry

Permalink, by Sebastian Nickel, aucun commentaire

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 (...) — Lire la suite.

previous page | 1 | ... | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | ... | 63 | next page