Wine guides
How should wine be served in summer?
Serving wine during the summer requires a light and refreshing approach to adapt to higher temperatures. Here are some tips for optimal wine service during this season: Appropriate Serving Temperature:...
The concept of a "second wine" in Bordeaux
A "second wine" in Bordeaux is a specific term used to refer to a wine produced by a wine estate (château) using grapes from its own vineyards, but that do...
High Environmental Value (HVE) label
The High Environmental Value (HVE) label is an environmental certification system applied in the fields of agriculture and viticulture. Its aim is to promote sustainable and environmentally friendly farming practices...
How many grape varieties are there in the world?
There are a large number of grape varieties in the world, but it is challenging to give an exact figure due to the constantly evolving nature of viticulture and the...
Official classification of Bordeaux wines in 1855
The 1855 Bordeaux Wine Official Classification is one of the most famous and prestigious wine classifications in the world. It was established during the Paris Universal Exposition in 1855, at...
What is the Solera System?
The Solera System is a system of fractional blending used for Sherry production in Andalusia, Spain. It ensures consistency year after year. Butts are grouped in sections according to...
What is orange wine?
Orange wines are made using the same methods as red wine production. Grapes of white grape varieties are left in contact with their skins for an extended period of...
How is rosé made?
The colour of rosé comes from the skins of black grape varieties (e.g. grenache, syrah, mourvèdre, cinsault). There are different methods to produce rosé, more or less extractive: Direct...
Machine vs. hand harvesting
Machine harvesting can be better than hand harvesting. And the opposite is also true. Let's have a look at each option. Machine harvesting When is machine harvesting more suitable...
What is cold soaking?
Also called pre-fermentation maceration or cold maceration. Used for red winemaking. Juice and grape skins are cooled down and left to macerate. The goal of this technique is to extract gently...
What is RCGM?
RCGM (Rectified Concentrated Grape Must) is a sweetening component that can be added to dry wines to produce inexpensive wines with residual sugar.
What is chaptalisation?
Chaptalisation is the process of adding sugar to must to increase the alcohol content of final wine. The wine will most probably be totally dry. This technique was developed...
