Who knew that a ‘defective’ by-product of fermentation can contribute to flavour, colour, texture and aroma of wine!? Sniff out the impact of this compound in the production of fino sherry!

In an effort to move away from often stereotyped NZ Sauvignon blanc aroma perceptions, Kiwis are teaching their pony every trick in the book in an effort called the New Zealand Sauvignon Blanc Program…

California is in energetic flux. Quality has leapt the Napa and Sonoma divide. Cabs aren’t crushed where you think, anymore. Ditto on Chardonnays. And historically-fading varietals are bristling anew…

PART 6 of A provocative six-part read that argues New World winemakers are producing French ‘classic’ continental-climate wines in Mediterranean climates rather than optimising grape varietals to suit…

PART 5 of A provocative six-part read that argues New World winemakers are producing French ‘classic’ continental-climate wines in Mediterranean climates rather than optimising grape varietals to suit…

PART 4 of A provocative six-part read that argues New World winemakers are producing French ‘classic’ continental-climate wines in Mediterranean climates rather than optimising grape varietals to suit…