Third in a 4-part series How to make great wine despite astringent tannins If a wine has strong tannins, you cellar it until it becomes drinkable, right? That’s one step, but there is quite a lot more to getting a good wine from grapes with very strong tannins. Sicily’s Nero d’Avola is the grape I’ve […]
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Best of Sagrantino
part 2 of 3 articles on Montefalco’s Sagrantino wines Montefalco’s top wines: my picks A note about prices: the Montefalco Rossos, which are blends, vary from about €10 to 15 (cellar prices), sometimes higher for reserves, and in Europe you can expect to pay anywhere from €18 to 40 for Sagrantino wines, with higher prices […]
A hot French love affair
Organic wine, the new mistress of the French heartland – beautifully seductive and the hottest girl in town or country. Everybody wants to have her, and to listen to the marketing spiels, everybody’s got her. Whew, what a dame! But French mistresses have a reputation for artifice. I’ve been keen to see for myself to […]
Back from Merlot judging
Two days of judging Merlot wines in Sierre at the Mondial du Merlot prompted reflection on a number of points. The quality of the wine was overall good to very good, with a few exceptions for wines where the cellar needs to do more work. My own table of five judges had one “great gold” […]