We are increasingly being asked for wines with low or even no added sulphur. Sulphur is a natural occuring product of the winemaking process, however sulphur or sulphites are often added to wines as a preservative, to prevent oxidation and the wine from spoiling.
Simon and I have recently got back from a trip to South Africa, where we took the opportunity to explore some of the wineries around Cape Town.
Niepoort is an independent family business since 1842. The wines are stored, blended, aged, bottled, labelled in their Vila Nova de Gaia cellars.
For the average wine drinker Bordeaux can seem a bit of a minefield. There are no grape varieties on the labels. The quality of the wines change from year to year, due to the marginal climate there for the grapes to grow. Continue reading
On May 17th this year, the UK’s most respected drinks connoisseurs gathered at the Soho Whisky Club in London to attend the 2016 London Armagnac Academy.
The one day academy aimed at professionals, importers, distributors, merchants, bartenders, sommeliers and journalists looking to expand their knowledge of Armagnac, offers candidates the chance to experience over 30 brands for tasting. Presented by official Armagnac educators, Edward Bates and Amanda Garnham the day educates candidates on the Armagnac region, soils, grapes, production, distillation and maturation techniques. Continue reading
