There is probably hardly a term that is more frequently misunderstood in wine language than "terroir". Only one other contender comes to mind, and that is "minerality". But more on that later. "Terroir", in French, means "area". And actually, that says it all. Terroir is not the soil. When I hear "Münsterland" or "Schwyz", I don't think first of the pedological characteristics of these regions! Terroir in the wine means nothing other than typical for the area, characteristic for this region. The two most important factors that makeup terroir are the human factor, the local customs of viticulture and winemaking, [...]
Will the departure of Château Angélus from the Saint-Émilion classification system have an impact on wine sales? The classification system in Bordeaux has been in place since 1855 when Napoleon III demanded it. And in the future? Perhaps it needs a new emperor again to enforce a new wine classification. Because originally no wine from Saint-Emilion made it into this 1855 classification, the region's leaders decided, 100 years later, to create their own classification, which would be updated about every 10 years. But France no longer has a dictator, and perhaps the American culture is more influential than they want [...]
Wine storage is a complex subject: Why do many wines improve when the bottles lie in a cool, dark cellar for years? Why is temperature important in wine storage? What happens to a bottle of wine while it is aging in the cellar? And what happens instead when it is mistreated on the mantel? These are the questions I want to explore in this post. Most wines are ready to drink when they hit the market, and they don't get better with prolonged cellaring. They will also only last a few years before they are over. Meant are almost all [...]
By rivewate|2022-07-04T11:59:18+02:003. January 2022|Uncategorized|
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