Category: Wine School

Lunacy: the increasing obsession with biodynamics

Biodynamic winemaking continues to take centre stage in the debate of both its use and meaning. Is it all moonshine? We asked Alexis Self to find out. It is estimated that every two years, more data is added to the universe than in the entirety of human existence before that point. A not inconsiderable amount […]

How en primeur works

With our Rhône 2016 en primeur campaign starting next week, and Bordeaux 2017 just around the corner, we look at how en primeur in Bordeaux began – as originally published in Issue Two of our No.3 magazine It is important to stress that in Bordeaux, the en primeur concept has only ever really applied to the very […]

How to choose wine in a restaurant

Our in-house Wine School book ‘Exploring & Tasting Wine’ looks at a number of real-life wine topics. Today we look at choosing wine in a restaurant When you look at a restaurant wine list, it will help you to choose wines if you almost conduct a ‘virtual tasting’ of the wines in your imagination! Consider […]

How to make wine: red

Continuing our series looking at exactly how wine is made, Wine and Spirits Education Specialist Barbara Drew explains the process for red wine – with the added complexities of tannin and colour When was the last time you ate a red grape? Next time you do, bite into one, give it a squeeze and you’ll […]