Global warming is producing more and more phenolically ripe and richer wines. The wines are getting riper and riper, and those with lesser, or smaller, terroirs are losing the crucial balance between sweet ripe fruit and freshness in the form of acidity, terroir and energy. Let's face it ... in …
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Oak, the good the bad and the old
Oak is becoming quite a focus area, and more and more tonneliers are now delivering oak to the experimenting vignerons. In general, better oak is used, and a lighter toasting is employed. There is a lot of focus on the new oaks, but less so on the older barrels used for the elevage. Old …
Vineyard tour with the Winehog
Vosne is the cradle of my Burgundy passion, where my Burgundian heart has a lot of emotions and feelings - here is the core. As something new, I offer guided vineyard tours in the Vosne-Romanée area. The tours are in English and I am currently accepting small groups (max 4) covering mainly …
Sharing and Enjoying: The Becky Wasserman Story
I just found a wonderful interview that Becky Wasserman gave to Jasper Morris before her passing in August 2021. Jasper is both a colleague and a competitor, and while we don't always see eye to eye regarding certain aspects of Burgundy wine, I respect his views and his knowledge. He was close …
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Pondering Glasses: The Hedonism of Grassl vs Zalto
I have recently acquired two Zalto Bordeaux stems to compare with my current favourite red Burgundy glasses (Grassl and Riedel Sommelier). The reason is that the insightful and thoughtful Olivier Lamy is using these stems at his winery (mainly for tasting whites), and also for tasting wines in …
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