In the final part of our series exploring how wine is made, Barbara Drew explains the different methods that produce sparkling wine, including Prosecco, Cava or Champagne What makes a wine go fizz, or a cork go pop? Tiny bubbles of carbon dioxide dissolved in the liquid. The question of how the carbon dioxide gets […]

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 […]

The first in our mini-series examining exactly how wine goes from grape to glass, here Barbara Drew from our Wine School team explains the process for making white wine By their nature, white wines are more fragile than reds; without the antioxidant properties of tannins to protect them, the juice and wines themselves can quickly […]

Olivier Humbrecht MW, of Domaine Zind Humbrecht in Alsace, converted to biodynamic farming in 1997 after carrying out experiments with the soils in his vineyard.  In this interview he talks about how his quest for minerality in wine has lead him down the path to biodynamics. Wine Matters: What is minerality in wine? Olivier Humbrecht MW: […]