I am worried ... truly and deeply worried!! I have tasted some high-quality whites from recent vintages ... and there is a worrying tendency. I find that even very good wines are fading and oxidising. Some of these are just fading and lacking energy with a remote oxidative hint, while others are …
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10 full years with Diam
While the tests of Diam started at the beginning of the 2000s, the expansive use started in 2013 with Comte Lafon, in 2014 with Domaine Leflaive and Olivier Lamy in 2015 ... 10 years ago … and things seem to work very well indeed from a premox perspective. 20 years since the start in …
Storage and temperature recommendations for today’s Burgundy wines
Energy, effortlessness, and vivaciousness are terms that I use about a good vin d'emotion. But to attain and maintain these attributes, storage and serving temperature have to be respected and optimised. Most Burgundy today is well made, and will improve if stored properly. But new tendencies in …
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Diam?
As you can imagine, the possibilities of doing live interviews with eligible Burgundy geeks are few and far between in a time of lockdown. I have therefore decided to start a new trend: the self-interview, which I'm sure will become the new black - or at least yellow. Wine journalist the …
Instant Coffee, Instant Wine, Instant Burgs?
The trends and tendencies are moving toward quick or instant gratification and consumption. Fast food, instant coffee ... and few seems to have the time to wait for the sublime experience ... A lot of this is contemplated openly by choice; wines are consumed earlier, often just after the release …
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