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Wine news March 1, 2018

In Punch Jon Bonné asks if we have taken the less is more wine aesthetic too far? "Like Amarone. This wine from Italy’s Veneto is big by design—made from corvina and similar grapes that are intentionally dried before vinification to reduce their water content and boost flavors."

Paste Magazine on a guy who figured out how to make wine in an instant pot."Essentially, Murphy used grape juice, sugar, and yeast and then cooked it in the pot on the yogurt setting for 48 hours. For a product known for cooking things “fast,” that’s a long time cooking."

Decanter examines some of the changes at Château Brane-Cantenac. "Brane-Cantenac has worked in partnership with the Bordeaux Faculty of Oenology since the 1960s, and continually carries out research and microvinifications across a variety of vineyard, winemaking and cellar management programmes."

The Drinks Business reports on a pub landlord was outraged after sleeping on the floor of his boozer to look after a dog a woman had left behind, only to receive a bad review over “cold merlot”.

 Seven Fifty Daily on how German Pinot is beating out Burgundies in blind tastings but is still hard to sell. 




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