The 2021 harvest is nearing, and people are counting the days and hours, ready to spring into action when the vines are ready, or "à point." À point - at just the right time; at the peak of ripeness; at the perfect degree of doneness In reality, much of the basic harvest …
Winehog News
Self-indulgence, and moving on 😏
The month of July for me was a 10-year celebration of The Winehog - a decade of drama, exciting articles, exploring, and getting to grips. I am a financial and macroeconomist by trade, and also worked many years in marketing, but The Winehog was in many ways new ground for me. Not all my efforts …
A summer lunch at Dragsholm
One of my favorite restaurants over the past 13 years has been the Bistro at the 800-year-old Danish Castle Dragsholm, located in the western part of Zealand. At the beginning of this year, the kitchen at Dragsholm was changed and re-invigorated when chef Claus Henriksen - after 13 years of …
Visit to Domaine du Comte Liger-Belair – tasting the 2020s
Domaine du Comte Liger-Belair. A decade of the Winehog began at this fine estate at a memorable tasting with some of the great wine writers of the time: Roy Richards, wine merchant extraordinaire; and the great Clive Coates, who now is enjoying well-deserved leisure after producing some …
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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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