Decanting: Celler Credo V-d-re

by blog on October 25, 2021

V-d-re is a new wine from Celler Credo, another lucid expression of Xarel-lo from Sant Sadurní d’Anoia in the Alt Penedès, a passion project from Antoni Mata Casanovas, second generation of the Recaredo family. Antoni has worked tirelessly in the management, creativity, representation and oenology of Recaredo. Under the concept “transparency guides the way” and […]

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Decanting: Kumpf & Meyer

by blog on October 20, 2021

In the 1990’s, Philippe Meyer and Sophie Kumpf, both from long-established Alsatian winemaking families, married, and founded a new winemaking estate ‘Kumpf et Meyer’ with its winery situated in the village of Rosheim. In 2009, when they divorced, Philippe sold his share of the business back to Sophie, who wanted to carry on making wine. […]

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Spotlight on: Domaine No Control

October 14, 2021

No Control, the Domaine of punk rock natural vigneron Vincent Marie, is located in Auvergne’s Volvic, a terroir characterised by an amazing range of soils of ancient and more recent volcanic origin, with a presence of pink basalt as well. On his roughly 5 hectares, all certified organic, Vincent works the local varieties Gamay, Pinot […]

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Spotlight on: Domaine de l’Achillée

October 6, 2021

The Dietrich family has farmed land in Alsace since 1600 mostly in the village of Scherwiller but also in an adjacent village. Historically, the family farm was to be run on the basis of polyculture, however the family now concentrates on growing grape vines and other fruit. In 1999, Yves converted the estate to organic […]

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What is Fermentation?

October 4, 2021

The process of fermentation in winemaking turns the must (grape juice) into an alcoholic drink called wine. During primary fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide. The most common yeast associated with winemaking is Saccharaomyces cerevisiae which is favoured due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and sulphur dioxide as well as […]

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Spotlight on: Domaine Le Briseau

September 27, 2021

Nathalie Gaubicher, former sommelier, founded Domaine Le Briseau in 2002, with her first husband, Christian Chaussard, in Marçon, in an area encompassing Jasnières and Coteaux-du-Loir. ‘Briseau’ is named after a plot on the estate that contains clay with large pieces of flint-stone that have tended to break (‘briser’) all tools that are used on it. The entirety […]

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Unicorn wines

September 20, 2021

Unicorni-copia! Look – don’t touch. In fact, don’t even look. In European folklore, the unicorn is often depicted as a white equine – or goat-like – animal with a long horn, cloven hooves, and sometimes a goat’s beard. In the Middle Ages and The Renaissance, it was commonly described as an extremely wild woodland creature, a […]

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Spotlight on: Les Cailloux du Paradis: Etienne & Claude Courtois

September 17, 2021

Situated in the heart of Sologne, 35 km from Blois, Claude Courtois and his sons elaborate their wines according to ancestral methods and are zealous advocates of natural wine.  “Nature admits no lie”, as Carlyle said, and Courtois (Claude) often says that his wine is made from “true grapes.” The wines he crafts are a pure […]

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Spotlight on: Clos du Tue-Boeuf, Puzelat family

September 13, 2021

Watch Thierry Puzelat speak about his wines at the Real Wine Fair Since the Middle Ages, there have been records about the lieu-dit “le Tue-Boeuf” and its excellent wines which were enjoyed by the local nobility and the kings of France. The family name Puzelat is mentioned in 15th century documents. History, though, is not the story here. […]

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What is Pet Nat?

September 10, 2021

A Pet Nat (short for pétillant naturel) is a sparkling wine from a single vintage that undergoes a single fermentation. The wine ferments with its own yeast in tank or barrel and is transferred to bottle before the process is completed (with the latent sugar and native yeast combining to continue the ferment). The fermentation continues in the […]

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