Some collectors can store their wine in a cool, dark home cellar, but most collectors are better off investing in a professional cellar service to avoid bottle spoilage. Most wine experts agree that storing a wine between 52 and 55 degrees is the only safe temperature range, depending on the varietal. Yet what many experts…
Since the introduction of cement vats in the 19th century, wine critics have fiercely debated whether wine is best aged in cement or wood. Since cement does not appear to affect a wine’s flavor, many experts believe that a wine’s natural, terroir-based qualities can only be expressed through cement aging. However, proponents of oak barreling…
When today’s sommeliers taste wines, they can often immediately pick out the unique flavors and bouquets associated with bottles from Champagne and Bordeaux. That’s partly because, in the late 1800s, French land became cheap and plentiful, allowing winemakers to purchase entire regions of their own, and to grow the grapes to the same high standards.…
Today, California Grenache is among the most sought-after varietals in the region, but this was not always the case. California winegrowers turned away from this traditional Rhone crop in the mid-1900s, believing that Grenache would never attract premium collectors who wanted the rarest wines. As Napa Valley developed its premium reputation, commercialized Grenache lost favor;…
Winemaker Kirk Grace has said that a vine’s age often has less to do with the resulting wine’s flavor than the cultivation of the vine itself.1 He believes that winemakers who allow their vines to grow thick canopies of leaves will be disappointed by the results, and that vines with too few leaves have a…
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…
I think of terroir as the DNA of wine. If I can recognize a wine’s origin by its particular taste and aroma, then I am confident that we are talking not only about a specific region, but also about a terroir in its own right. We recognize cool or warm climates through a wine’s low…
While many serious wine collectors focus on vintages from years when the growing conditions were ideal, for collectors who look at wine as an investment, this may not be the best approach. Off-vintages cost less up front than premium vintages, and also appreciate at a rapid rate. For example, 2008 Bordeaux vintages cost, on average,…
French Merlot is in crisis. As climate change impacts weather on a global scale, this grape is experiencing some of the hottest summers on record in France, and it is largely destroying the crop across terroirs. Drought-like conditions can help wines develop bold flavors through rain-starved, concentrated juice, but there is a limit to…
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…
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…
In my experience tasting Chablis wines, one tasting note consistently shines through: flint. The limestone-rich soil in this terroir is sprinkled with fossilized oyster shells that allegedly add minerality to its flavors. While scientists have found that mineral flavors certainly exist in wines, they are still unsure why this minerality is present. In multiple studies,…
