Grüner Veltliner is not a variety one associates with Australia, but taste this and you will probably agree with me: they should plant more. Continue reading
Not that I drink many white wines from the Languedoc and Provence, but probably this is the best I have ever tasted from those regions. I used to buy wines from this great producer, and while the rose is always good, the regular white wine I tried did not really impress me – but I knew that new wines are coming (top whites, as well as a new rose). As soon as it became available at one of my favorite French online shop Les Passionnes du Vin, I immediately made my order. Glad I did.
Drinking in Avignon wine #9. There should be a saying that goes like: never buy cheap Chateauneuf du Pape. It’s just a waste of many.
Drinking in Avignon, wine #8. Yet another Southern Rhone appellation which I have not heard of, Roaix. But while that pretty Seguret made me a fan, this time I was slightly disappointed.
Drinking in Avignon, wine #7. I bought the bottle at the cellar door, at the end of my visit. There were so many wines available, and I love the producer so I wanted all them, but sadly, I could only carry one bottle with myself. And because the topic that I was most interested on this trip was how Southern Rhone reds age, I chose what the lady recommended: a Lirac at 6.5 years of age, presumably at its prime. Continue reading
Name the top Mourvedre wines in the World! Either you include blends, which have it as a dominant player or count only pure varietal wines (well, ones that are claimed to be), the list probably won’t be a long one. Produced by highly regarded Languedoc estate La Peira en Damaisela – and having a hefty price tag -, Matissat is a contender to be on that list.
Petit Bandol. Or something like that. Actually tastes a bit different, which is not surprising when we take a look at the composition: Mourvedre, Grenache and Cinsault, roughly one-third each. Continue reading
From time to time some extraordinary value appears in supermarket chain Lidl, in the form of Spanish and Italian reds from warmer, less famous wine regions. They don’t pretend to taste like expensive wines, and that’s an advantage – they are pure and honest, and as they are well crafted too, I often find more pleasure in such bottles than in many reds that cost considerably more. Like in this case. Continue reading