Tag: Winemaking

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 […]

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 […]

Sulphur: the enemy of terroir? Yea

Playing devil’s advocate, Chris Lamb responds to yesterday’s article, arguing that the use of sulphur is not only dangerous, but that it conceals a wine’s true identity. Sulphur dioxide: a toxic colourless gas, pungent, corrosive, allergen, irritating, suffocating, leads to acid rain, and was allegedly used by Napoleon’s forces for gas chambers in 19th century […]

Sulphur: the enemy of terroir? Nay

With the trend for natural wine continuing, this month’s debate focuses on one of the geekier elements at play – sulphur dioxide. Today Adam Holden claims that SO2 is essential to quality winemaking and not nearly as ruinous as its reputation. The term ‘Contains Sulphites’ became a regular fixture on wines from 2002 (Council regulation […]