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Winehog – Burgundy with a passion

Winehog - Burgundy with a passion

Burgundy Insights from the Winehog

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How to submit a Wine for review

The COVIN-19 crisis have limited my time in Burgundy and the ability to visit the region in the short term future.

It is however still possible to submit wines for review – and discuss the vineyards behind these wines.

For producers/importers interested in submitting their red and/or white Burgundy (including Chablis) samples for review, this will provide the necessary information.

How to submit a sample for review

If you want to submit a wine for review please e-mail me to get detailed information about the delivery of the wines to my office – contact me on thewinehog@gmail.com.

For reviewing your wines, please submit one or two bottles (two because if there is a problem with the first bottle, there is a back-up bottle). Please note two bottles is not a requirement.

It is very helpful for me to have any information you may have on vintage characteristics and the specific technical details of each wine. Data like grape source(s), alcohol levels, production numbers and whether some percentage of whole clusters. Also details about the use of SO2 during vinification and bottling, time of bottling and fining or filtering is important.

Please include contact information (phone number, email and website), importer information (if applicable) and suggested retail prices

If you have any other questions, please e-mail me at thewinehog@gmail.com.

Contact details

Steen Öhman
Tel: (+45) 21404480
Email: thewinehog@gmail.com

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Now in Nuits-Saint-Georges

Winehog aka Steen Öhman is now live in Burgundy

Premium Content – if you Subscribe

Visit to Benjamin Leroux – Tasting the 2020 Reds

Visit to Domaine Roulot – Tasting the 2020s

2020 Whites: A View of Greatness

Rating Scale – 101

  • - Perfect (101 pts)
  • - Legendary (99 - 100 pts)
  • - Extraordinary (97 - 98)
  • - Outstanding (95 - 96)
  • - Very Fine (93 - 94)
  • - Fine (91- 92)
  • - Very Good (88 - 90)
  • - Good (85 - 87)
  • - Above Average (80 - 84)
  • - Average (75 - 79)
  • - Below Average(70 - 74)
  • - Poor (50 - 69)

French cellar talk

  • Egrappage: Destemming
  • Éraflage : Destalking
  • Foulage: Crushing or stirring
  • Encuvage: Vatting
  • Pigeage: Cap Punching down
  • Remontage: Pumping Over
  • Fermentation Alcoolique: Alcoholic Fermentation
  • Ecoulage: Running off
  • Décuvage: Devatting
  • Pressurage: Pressing
  • Assemblage: Blending
  • Débourbage: Must Settling
  • Bourbes: Lies (general translation)
  • Fermentation Malolactique: Malolactic Fermentation
  • Soutirage: Racking
  • Sulfitage: Sulphiting
  • Elevage: Maturing
  • Collage: Fining
  • Filtration: Filtration
  • Mise en bouteilles: Bottling

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