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- news
Introducing the New Pouilly-Loché & Pouilly-Vinzelles Premier Cru Terroirs
Nearly a decade in the making, the Pouilly-Loché and Pouilly-Vinzelles Premier Cru terroirs are finally approved. From the 2024 vintage onwards, four climats can proudly bear the 1er Cru mention on their labels. In an exciting development for the Mâconnais region, Pouilly-Loché and Pouilly-Vinzelles Premier Cru climats have have officially been granted, elevating some of the appellations’ finest vineyards to the ranks of Bourgogne’s most distinguished terroirs. Four years after the granting of Pouilly-Fuissé Premier Crus, the best climats of Pouilly-Vinzelles and Pouilly-Loché have finally joined their ranks. This long-anticipated recognition is part of a broader initiative to refine the identity of the Mâconnais, a region historically overshadowed by its northern counterparts in the Côte de Beaune and Côte de Nuits. The Newly Recognized Pouilly-Loché & Pouilly-Vinzelles Premier Crus Pouilly-Loché is celebrating its first Premier Cru with the approval of Les Mûres, an 8-hectare site. K
- news
The triple bottom line
The future is interconnected, and so are sustainable practices Sustainability is a cornerstone of the British Columbia wine industry, and one that is essential for its long-term success. In April 2024, I attended the U.S. Sustainable Winegrowing Summit in Lodi, California, where I was inspired by cutting-edge practices in vineyard management, social responsibility and environmental […] The post The triple bottom line appeared first on VITIS .
- news
Recent meals
A fortnight of wonderful food (and wine) in Melbourne and along the Great Ocean Road. First up, a very old school Cantonese meal at Flower Drum . It's like a time capsule, suited middle aged waiters hover attentively, they remind me of long forgotten uncles. . . We open proceedings with a bowl of egg crusted deep fried fish skins and for a moment I feel like a child again, sitting in a noisy dai pai dong slurping fat rice noodles and fish cakes washed down with a tiny bottle of Kowloon dairy milk. Embla was a trip favourite. The room has a terrific vibe, and after the formality of Flower Drum it was a delight to have unobtrusive wait staff. The food was comforting and delicious. Every plate a winner - the guilty bites of pressed chicken skin crisps with whipped anchovy and chicory; the soft creamy fried polenta cubes; the succulent poussin with its amazing guanciale and sage flavoured sauce that demands a side order of the thickly sliced house bread to mop up the juices. Rated -
podcast· 30:47· S5E3Chablis Explained: Petit vs Chablis vs Premier Cru
If the world’s best wines from France aren’t using oak… why do so many Chardonnays in Australia and the New World taste so oaky? In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points — Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) — to find out whether price really does equal quality. Along the way, we break down: Why Chablis tastes like oyster shells The difference between Petit Chablis, Chablis, Premier Cru and Grand Cru Left Bank vs Right Bank of the Serein River When (and why) some producers start using oak The real meaning of minerality in Chablis Whether Premier Cru is actually worth the extra money Angus kicks things off with a blind tasting challenge… and shockingly out-tastes a Master Sommelier to start 2026 in style. If you think you don’t like Chardonnay, this episode migh
- news
Great British Wine Round-up November 2024
John looks at selection of indulgent English still wines to enjoy over the festive period.
videoDigby Leander Pink NV (Again!)
Bought directly from Digby: https://digby-fine-english.com/product/leander-pink-brut/
videoDigby Vintage Reserve Brut 2014
Bought directly from Digby: https://digby-fine-english.com/product/2014-vintage-reserve-brut/
videoAnnouncing TWO dinners at Terra Mia Ristorante in Livermore, where I'll pour favorite Italians!
podcast· 1h 06m· Ep 90090: Old Vines and Argentina's Ungrafted Massale Selection with Dr. Laura Catena
Some of the world's most valuable vineyard lessons are rooted in vines that predate modern viticulture. In this conversation, we are joined by Dr. Laura Catena to explore Argentina's remarkable legacy of old, ungrafted vines and what they reveal about vine genetics, site expression, and long-term resilience. Drawing on her experience, Dr. Catena explains why phylloxera never devastated many Argentine vineyards and how this unique history allowed ancient vine material to survive. The discussion dives into massale selection from old vines, highlighting why genetic diversity matters — especially as vineyard owners contend with climate stress, disease pressure, and the limits of clonal uniformity. We also examine the role of Argentina's high-altitude growing regions and how elevation influences vine physiology, flavor development, and vineyard health. These extreme sites have become a living laboratory for research, helping match plant material to specific conditions and improving long-ter
videoThe Underappreciated Role of Smell in Food and Wine #substack #shorts
This is a clip from https://benfrankswine.substack.com/p/1-flavour-with-ben-ebbrell-sorted?utm_source=youtube_shorts See the full video: https://www.youtube.com/watch?v=Jy3TRgZPNoA #shorts #substack
fromBen Franks Wine
videoA Memorable Agave-Wrapped Rabbit Stew in Mexico #substack #shorts
This is a clip from https://benfrankswine.substack.com/p/1-flavour-with-ben-ebbrell-sorted?utm_source=youtube_shorts See the full video: https://www.youtube.com/watch?v=Jy3TRgZPNoA #shorts #substack
fromBen Franks Wine
videoFlavour with Ben Ebbrell, Sorted Food - Ep #1
Welcome to flavour! Join me and guests as we geek out about all things flavour in the world of food and drink. This episode I'm speaking to hugely successful chef Ben Ebbrell from Sorted Food. Sorted Food Youtube: https://www.youtube.com/channel/UCfyehHM_eo4g5JUyWmms2LA Ben Ebbrell on insta: https://www.instagram.com/bebbrell Original podcast on Substack: https://benfrankswine.substack.com/p/1-flavour-with-ben-ebbrell-sorted?utm_source=youtube
fromBen Franks Wine- news
Armand de Brignac announces release of first Vintage Champagne
October 16th, 2024 – Armand de Brignac Champagne announced its latest exclusive-prestige cuvée: the Blanc de Noirs Vintage 2015. This release mirrors the perfect blend between the art of winemaking and craftsmanship. The Journey of a Vintage The 2015 growing season in the Champagne region was marked by contrasts— a wet spring followed by a warm,... View Article The post Armand de Brignac announces release of first Vintage Champagne appeared first on Winerist Magazine .
videoFrom Soil to Glass: Rethinking the supply chain & Innovations for a greener future
Session 3: From Soil to Glass: Rethinking the supply chain – Innovations for a greener future Our final session of the series will look beyond production to explore how the global drinks industry can decarbonise its supply chain and align with circular economy principles. We’ll be examining regenerative production with packaging, logistics and consumer expectations. Key topics: - Innovations in sustainable packaging (glass alternatives, lightweighting, refill systems) - Low-carbon logistics and distribution strategies - Reducing emissions in fermentation, distillation, and production processes - The role of consumer demand in driving sustainable supply chains - Success stories: brands leading the way in supply chain transformation This event does not necessarily constitute official WSET course material and should not be used as such. Series chair: Michelle Bouffard DipWSET, WSET certified educator, certified sommelier, Founder of Tasting Climate Change Panellists - Gad Pettersson,
videoB by Fonbadet Bordeaux
Join Jon and Neil for #WineWednesday as they review the B by Fonbadet Bordeaux. With a surprising 97 points from Decanter, this Cabernet Franc-dominant wine offers bright, fresh flavours at an extraordinary value of £13.99. Perfect for Sunday lunch or pairing with fatty meats. Cheers to a good buy! 🍷 #WineWednesdays #BordeauxWine #Fonbadet #Decanter97Points #CabernetFranc #CabernetSauvignon #Merlot #WineTasting #WinePairing #SundayLunchWine #FineWinesDirectUK
videoBlind Master Cicerone Beer Style Panel Practice Run
A small but exciting part of the Master Cicerone exam is the Beer Style panel. Blind tasting is REALLY HARD. On the #CertifiedCicerone exam you get two answer options for each beer (a fifty fifty shot!). On the #AdvancedCicerone exam you get 4 answer options for each (it usually comes down to two similar options). You get more samples and no answer options on the #MasterCicerone exam. For an MC level panel, you have 15 minutes to sniff, sip, and figure out what 7 beers are. Each sample is a good
- news
Fête de la St. Vincent: Champagne’s Historic Traditions of Blessings, Brioche, and Bacchanalian Feast
Every January, the Champagne region comes alive with the Fête de la Saint Vincent, the patron saint of winemakers. Rooted in centuries of...
- podcast· 1h 05m· Ep 858
Emily Howard: Oral History Interview
This interview is with Emily Howard of Hayward. In this interview, Emily talks about growing up in McMinnville, discovering wine, and helping to open restaurants in her hometown. Emily talks about her first job in hospitality at Pizza Hut in McMinnville. She immediately fell in love with the fast-paced energy of the job and the variety of people she met and worked with. Emily discusses becoming the wine buyer for El Gaucho in Portland. From this experience she began to focus on food and wine rather than restaurants in general. She spent some time working in London and Seattle before moving back to McMinnville and opening Thistle. Later in the interview, Emily talks about meeting Kari Shaughnessy of Mac Market, and working together to open Hayward. Originally, Emily worked to design service protocols for the employees, and later she took on wine buying responsibilities as well. This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library on October 14, 2025.
videoHow WhisperKOOL Wine Cellar Cooling Systems Work: Refrigeration Explained
Ever wondered how a wine cellar cooling system keeps your collection at the perfect temperature? In this video, we break down the core principles behind refrigeration and show how WhisperKOOL wine cellar cooling systems operate to preserve wine in ideal conditions. Whether you're a homeowner, collector, or wine cellar contractor, this visual guide explains how components like the compressor, evaporator coil, and refrigerant flow work together to create a stable environment. 🔧 What You'll Learn: • The refrigeration cycle in action • How heat is removed from your wine cellar • Why WhisperKOOL systems are trusted for precise wine cooling 📞 Need help choosing the right WhisperKOOL unit? 👉 Visit Wine Coolers Empire 📧 Contact: support@winecoolersempire.com 📞 Call: 1-888-407-7770 🔖 Hashtags: #WhisperKOOL #WineCellarCooling #RefrigerationBasics #WineStorage #HowItWorks #WineCoolingSystem #WineCoolersEmpire #CoolingTechnology #WineCellarDesign #HVACexplained
- news
Artisan Wine vs. Commercial Wine – A tale of these two bottles
By Lindsay Gabbard Let me start with a question: have you ever wondered why some wines leave you with a headache or feeling off the next day, while others, especially the ones in Italy (and at Rimessa Roscioli), don't? It’s one of the most common questions I hear during tastings, and while most people jump to blaming sulfites, the real ... The post Artisan Wine vs. Commercial Wine – A tale of these two bottles appeared first on Roscioli Italian Wine Club .
videoLaurent Delaunay, Les Grappillages, Morgon, 2023 Review | Cru Intentions
Join us as we are back in France and stepping up from Beaujolais-Villages level wines into one of the Crus as we crack open the 2023 Laurent Delaunay Morgon Gamay. Colin’s on a mission to rediscover his love for Gamay, and we’re all in. This week, we explore the surprising differences between the aromas and flavors in the glass, dive into the joys of chilled red wine season, and revisit the basics with a learning segment on acidity and tannin. If you’ve ever wondered why your mouth waters or dries out mid-sip, you’ll want to tune in. We’re also debuting a blind ranking game, pitting past wines against each other to find out which ones still hold up. Is this a wine worth sharing, or should it stay on the shelf? Grab a glass of your favorite Gamay and find out with us! Connect with the show. We would love to hear from you! Instagram -- https://www.instagram.com/stopwastingyourwine/ Website -- https://stopwastingyourwine.com/ Chapters 00:00 - Intro 05:18 - What Are We Drinking and Wh
- podcast· 54:22· Ep 263
Ep 247 - Croatian Wine Demystified: Plavac Mali, Pošip, Teran & Malvazija Istarska with Miquel Hudin
In this episode, Janina travels to Croatia, a country best known for its coastline, history and food - but still widely misunderstood when it comes to wine. She is joined by Miquel Hudin , American-Croatian wine writer and founder of the Vinologue book series, to explore Croatia’s regions, indigenous grape varieties, travel tips, and the wines that best represent this diverse and historic wine country. From Dalmatia to Istria, coastal vineyards to continental regions, this is a deep yet accessible guide to Croatian wine for curious drinkers and travellers alike. A quick shout out to this episode’s lovely sponsor Viavinum . I’ve got a special discount code that could earn up 5 or even 8% off your wine tour. Find details at the bottom.* Shownotes 01:50 Fun fact: Zinfandel is Croatian - the genetic link to Crljenak Kaštelanski. 02:25 Via Vinum Wine Tours and bespoke wine travel experiences. 03:48 What makes Croatian wines special - why they’re worth exploring and travelling for. 05:12 Whi
videoThe Wines of Argentina Explained #mendoza
We are learning from an accomplished PROFESSIONAL winemaker from #napavalley about his experiences living and working in Argentina's vibrant wine industry. Stephens Moody takes viewers on a journey through the vibrant world of wine and culture in Argentina. Set against the stunning backdrop of the Andes Mountains and the sun-drenched vineyards of Mendoza, the winemaker begins by introducing the unique terroir that defines Argentine wines—dry climate, high-altitude vineyards, and rocky soils that create ideal conditions for bold, expressive grapes. The focus quickly turns to Argentina’s signature varietal, Malbec and the homegrown Torrontes. The winemaker shares how Malbec, originally from France, found its true home in Argentina, where it developed deeper color, richer flavors, and a distinct character that has earned international acclaim. With warmth and insight, he explains the traditional winemaking techniques passed down through generations, now fused with modern innovation to c
- news
11/26/24: Jackie O's Pub & Brewery's Cellar Cuvée 15
What a month November's been! I'm sprinting to the finish line of NaNoWriMo (50k words is calling my name) and just about ready to deck the halls around the blog to ring in the Christmas season. But before we start the Old Saint Nick welcoming procedures, we have one Maple Month offering to make. We're finishing Maple Month proper as we started it: With a barleywine from Jackie O's. But, it's more than just a barleywine, it's a barleywine cuvée. It's Cellar Cuvée 15. Look, I just wrote about Jackie O's earlier this month, so I'll link you to that post instead of getting into the whole thing here. But I will say that there's a reason Jackie O's is so well-regarded. Athens, OH's original brewery is still out there making a wide array of beers, " Something For Everyone ." I'm not sure if Cellar Cuvée 15 is for everyone, but it certainly seems like it's for me. The limited release' official spot over on Jackie O's' website gives the mixture of the 14.7% ABV barleywine: 58% hone