wine oxidation

Is Wine Oxidation Always a Fault? The Modern Wine World Shows a Growing Interest in Oxidized Wine

  On public radio station NHPR, Chef Evan Mallett describes the first time he tried oxidized wine at a Parisian restaurant, Saturne.1 A decade ago, Saturne’s owner would have been committing a major faux pas by knowingly serving an oxidized wine to a customer, since this wine quality is considered a fatal bottle flaw. However,…

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liv-ex

What Can Collectors Learn from the Liv-ex? Interpreting the Liv-ex Classification of 2015

The London International Vintners Exchange (Liv-ex) can teach collectors a great deal about the 1855 Classification, including what these old classifications mean in the modern wine market. As Liv-ex released its latest update in September, we find patterns in the organization’s findings that tell us more about the market value of top Bordeaux blends, and…

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Chardonnay clones

Raising the Rarest Chardonnay Subspecies: Heat-Loving Chardonnay Clones Create a New Wine Era

Have you ever wondered how Chardonnay grapes grow across a variety of terroirs? Whether in Chablis or the south of France, Chardonnay can be grown to perfection despite the drastic difference in climate. The answer lies with clones; France is home to 34 distinct subspecies of Chardonnay grapes that are specifically bred for the climates…

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new zealand wines

New Zealand Wines: Searching for the Next Great New Zealand Terroir

  More than 20 years ago, serious wine collectors never spoke about New Zealand wines. Despite an ideal climate and rocky terrain, the country’s producers only began cultivating grapevines in earnest in the late 1980s. Today, wine is New Zealand’s largest export, earning more than $1.3 billion annually. The popularity of New Zealand wines has…

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dry riesling

Dry Riesling Gains a Foothold in the Wine World and Other Top Riesling Wine Trends of 2015

The most delicious dessert I’ve had in my life was accompanied by a beautifully-aged, off-dry Riesling from Napa Valley. Two years later, I remember that wine more than I remember that dessert. Despite the gooey custard of that creme brulee, crisped to perfection on top, it was the Riesling that made the experience memorable. The…

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cabernet sauvignon 2012

The Year of the Grape: 2012 Californian Cabernet Sauvignon Surpasses Expectations

It’s well known that 2012 was an exceptional growing season for California’s star Cabernets, especially in comparison to the complicated 2011 vintage. The quality of the wines that resulted from the 2012 harvest is accompanied by a spectacular volume produced. With 500,000 tons of Cabernet grapes harvested, California has never seen such a large production…

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pigeage

Are Traditional Winemaking Techniques Regaining Popularity? White Wine’s Newfound Love for Skin-Contact Pigeage

Every year, dozens of guests gather barefoot at Peju Province, tucked away in the dry hills of Napa Valley. There, they sink their freshly-cleaned feet into barrels of hand-picked Cabernet Sauvignon grapes. The foot-crushed wines on this estate have a delicate flavor unlike their peers made with a more modern pump-over technique. Pigeage, or crushing…

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biodynamic wine

Cellaring Biodynamic Wine: Biodynamic Viniculture and Why You Should Collect Natural Wines

When we talk about fine winemaking techniques, chances are that horses and cows don’t enter the equation. What many of the most discerning wine connoisseurs don’t realize is that livestock can create a wine more vivid in flavor than any previous vintage on the same estate. Not only do animals naturally fertilize the vineyard’s soil,…

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