Bordeaux Wines - California reds win by a nose in tasting rematch
California reds win by a nose in tasting rematch
THIRTY years had passed since the Judgment of Paris, when French oenophiles received a red nose at the hands of American upstarts in a blind wine-tasting competition.
Source: www.timesonline.co.uk
New World wins again in a vintage rematch
In 1976 wine from the New World was put to the blind test against France's finest. Imagine the heart-stopping moment when nine experts, all French, ruled that Californian wine was superior. Now it's time for a rematch.
Source: www.telegraph.co.uk
Winemakers to Promote Products in China
Victor Dejesus, a Spanish winemaker, is eager to sell his wines in China, but he found he may have a problem. "China is a very big market, of course, but they're less sophisticated," he said.
Source: biz.yahoo.com
Crisp wines from cool Galilee
In wine, as in real estate, a crucial factor for success is location, location, location. A chardonnay from California's warm Central Coast will have that sweet hint of butterscotch. A Bordeaux from the appellation of Margaux will be floral, subtle, delicate. A sauvignon blanc from Sancere, in France's Loire Valley, will have aromas from cut grass to flint.
Source: www.miami.com
For really special wines, head for the hills
There are reasons castles were built on mountaintops. Great views, plenty of sunshine, cooler temps, little risk of flooding and if the peasants want to revolt, well, they've got an uphill battle on their hands. With the possible exception of the last, all of these factors are important in winemaking too.
Source: www.dailystar.com
Origins of wine: a primer
So many wine writers take it for granted that their readership knows where the wines come from that we write about. For example, when we write about Barolo and Barbaresco, do folks know that these fine Nebbiolo grapes come from the townships of Barolo and Barbaresco?
Source: www.dailytidings.com
Bar Shu, London W1
The glossy, full-colour pictures make Playboy look as exciting as white bread. This is the real deal, as page after page of the menu at London's new Bar Shu reveal the gutsy glories of Sichuan cuisine. You can almost taste the mouth-filling flavours, get the tingle of Sichuan pepper, and feel the heat of the chilli, used here as much as a flavour-builder as a temperature-raiser. Does this mean I
Source: enjoyment.independent.co.uk
