Category: Wine School

Terroir and technique

Is wine made by Nature or by Man? Is terroir – the vineyard environment – the prime influence? Or is it technique, in vineyard and cellar? In an extract from our Wine School’s introductory book Exploring & Tasting Wine, Rebecca Lamont explores. Why are vineyards where they are? Are they the best spots – or […]

A guide to glassware

“Twenty per cent of the enjoyment of wine comes from the glass it is drunk from.” Francis Berry was a little ahead of his time in emphasising the importance of glassware in 1931, but today it is an acknowledged fact that a decent glass is essential for enjoying fine wine. This extract from our introductory […]

Germany: the home of Riesling

This month we’re talking about all things Riesling. Here we look at the grape’s native home, Germany, in an extract from our introductory book, Exploring & Tasting Wine. Riesling’s identity was forged in the steep valleys of western Germany. On the terraces above the rivers Rhein and Mosel (‘Rhine’ and ‘Moselle’, as they were anglicised) […]

Popular in pink: how to make rosé

Interesting wines, still and sparkling, have led to a resurgence of rosé on wine lists. In an extract from our Wine School’s introductory book, Exploring & Tasting Wine, Anne McHale MW looks at how rosé is made. Pink wine has become much more popular in recent years. Gone are the days when the sole association […]