Sniff, slurp, spit and scribble

Article Abstract:

Wine-tasting needs a decent wineglass. A crystal glass with a stem to hold it by, a tulip-shaped bowl to capture the aromas and a thin rim is ideal. The colour and clarity of a wine can show its age, health and grape variety. Twisting the glass releases the aromas. Between one teaspoonful and one tablespoonful is sufficient for an impression of taste. Making notes on the aroma, texture, body, richness and structure helps build up a wine vocabulary and enables communication.

Methods, Analysis, Wine and wine making, Wine making, Wine tasting

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Bordeaux is suffering a vintage headache

Article Abstract:

Unsold stocks and the recession affect producers of Bordeaux as the 1992 vintage receives an understated launch. The 1992 crop yielded a record 934 million bottles of red and white wine. The wet, sunless weather produced light, dilute wine from overproduced wet grapes which must be blended. Anthony Barton, Bruno Prats and Peter Sichel ask lower prices to help sell this quality of wine. Previously prices were based on market value rather than on the cost of production.

France, Marketing, Wine, Bordeaux, France

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