Articles

Decanting

The great piece of theatre in a traditional European restaurant sees a white gloved, bow-tied Sommelier carefully prising a cork out of a precious wine bottle then painstakingly pours the wine from the bottle into another vessel with the precision of a micro-surgeon. This is an example of decanting. Is this procedure necessary and should it be restricted to the confines of the restaurant and its wine professional team?

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2016-12-28 11:55:00

Baco Noir and Marechal Foch: Canada’s Signature Grapes?

In the international wine world, red hybrids such as Baco Noir and Marechal Foch have the appeal of a tag-team wrestling bout.

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2016-12-27 17:49:00

HOWARD PARK: A FENG SHUI WINERY IN WESTERN AUSTRALIA

A Chinese proverb says, “First, luck; second, destiny; third, Feng Shui; fourth, virtues; fifth, education”. Luck, destiny, and virtue are all part of creating fine wine, and Howard Park, in the Cowaramup district of Margaret River in Western Australia, also fulfils the other two criteria.

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2016-12-27 16:22:00

Mission Hill

The style of the original Mission Hill, with its eighteenth-century antiques, tiled floors, and whitewashed walls, was reminiscent of the Mondavi model, as was von Mandl’s penchant for associating his enterprise with cultural events, including support for the Vancouver Symphony Orchestra.

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2016-10-19 15:39:00

Success of Rose wines: trend or structural change?

In 2014, contrary to the rest of the wines, still Rose wines has seen their market share increase on the global scene. In a general downward trend, Rose wine production and consumption has increased and become more international: 39% of all Rose wines drunk globally have crossed a frontier. Is this just a mere trend or rather a consumption pattern that is here to stay? In order to answer this question, let’s have a look at what happens on the market and then dive into the intricacy of the consumer’s mind.

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2016-10-18 16:52:00