Day 4 began with a twist as winds led to ferry cancellations, leaving some guests in distress over their plans. It’s a reminder that island life can be unpredictable, and it’s advisable to book connections through Athens when visiting Sifnos. Our focus today was on Chrysopigi, famed for its stunning monastery perched on a promontory.… Read More »
Etna’s unique landscape and its challenging viticulture continue to captivate wine enthusiasts and producers alike. This mountainous region, characterized by its lava slopes, high altitudes, and century-old vineyard terraces, fosters a distinctive wine culture that embraces both tradition and innovation. Recent discoveries at the Etna Days event led Alessandra Piubello back to the volcanic slopes… Read More »
The northwestern Spanish region of Bierzo is experiencing a vibrant renaissance in red wine production, particularly around the Mencía grape variety. This transformation began in 1998 when Álvaro Palacios relocated from Priorat to establish Descedientes de J Palacios with his nephew, sparking a new era for the region, alongside the innovative Raúl Pérez, who founded… Read More »
I’ve visited Black Estate several times and have consistently enjoyed their wines, which exemplify low-intervention winemaking. Black Estate was established in 1993 when restaurateur Russell Black began cultivating an 8-hectare vineyard of Pinot Noir and Chardonnay in Omihi, with the help of Danny Schuster. Initially, the vineyard included 3.8 hectares of each grape variety, all… Read More »
North Canterbury, encompassing the Waipara Valley and a few isolated vineyards on the Banks Peninsula, is fast becoming one of New Zealand’s most promising regions for wine production, especially known for its Pinot Noir, Chardonnay, and Riesling varieties. Located just a short drive north of Christchurch, its wine-making history is relatively recent but rich in… Read More »
In the ongoing examination of grape varieties, David Schildknecht highlights the importance of reviving nearly lost cépages. His exploration connects past and future, noting how once-abandoned grape varieties may serve as essential resources for adapting to current climate challenges in viticulture. Schildknecht references a recent article in Smithsonian Magazine discussing the rediscovery of Stenophylla, a… Read More »
London’s Landmark Hotel in Marylebone once again hosted the Decanter Fine Wine Encounter (DFWE), an event that has become essential for wine enthusiasts over nearly three decades. This year’s event, held in November, represented a significant evolution by introducing Friday attendance to the Grand Tasting and showcasing the inaugural series of Winemakers’ Lunches. The Grand… Read More »
Angiolino Maule and his wife Rosamaria established one of Italy’s foremost natural wineries in 1988, after a decade of experience as pizza makers. Located in Sorio di Gambarella, they initially cultivated a 6-hectare plot but have since expanded to 18 hectares, now involving their sons in the family-run vineyard. The winery focuses primarily on producing… Read More »
Can Wine Be Natural? Is wine truly a natural product, or is that just a romantic myth? The fermentation process itself suggests an inherent fragility; if left untreated, wine can quickly turn into vinegar through the activity of acetobacter. To maintain its integrity, winemakers must introduce various substances and methods that stabilize wine and shape… Read More »
Matt Walls delves into the essence of elegance in Châteauneuf-du-Pape through the lens of Domaine de la Vieille Julienne’s cuvée Réservé. Known for its powerful, concentrated qualities, this wine epitomizes the characteristics many admire in Châteauneuf-du-Pape. Châteauneuf-du-Pape consistently garners recognition for its bold style, but achieving balance and drinkability amidst such strength can be challenging.… Read More »