Complexity or a car crash? The use of oak when vinifying Sauvignon Blanc proved one of the most contentious areas of discussion in The Drinks Business Sauvignon Blanc Masters.
Scientists have developed “genotyping technology” capable of identifying different oak species to ensure barrels match their stated origin.
Chilean wine producer De Martino is trialling wooden maturation vessels made from the country’s native tree, the raulí beech.
Bodegas Tobía is seeking to create a “new type of Rioja” by looking beyond oak to explore the impact of different types of wood on the region’s white grape varieties.
Philipponnat has redesigned the label of its Royal Réserve Brut to reflect the Champagne’s improved quality and provide a link to its past appearance.
Lanson is to trial wood casks for fermenting and ageing its wines from this year’s harvest, after the successful use of oak for its soon to be released Clos Lanson single vineyard Champagne.
The chief winemaker at Château Montelena has spoken out against American winemakers’ overuse of new oak, saying it “kills” the flavour.
Robert Mondavi Winery has collaborated with California-based sunglasses maker Woodzee on a pair of shades crafted from old wine barrels.
A Rioja masterclass in London proved that, despite the greater expense, French oak doesn’t always give better results than American barrels.
The trend for lower alcohol wines in Europe is a response to the global success of Australia’s rich, ripe reds, according to the chief winemaker of Wolf Blass.
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