The Wine Buff News
LANGUEDOC - AHEAD OF THE HARVEST
Climate change and its effect on the wine harvest and the wines we drink from the Languedoc region of France with a quick update from the Mas du Novi vineyard.
ROSE WINE: THE ART OF BLUSH
Have you ever wondered how the pink-hued rosé wine in your glass is made? Here’s a quick run-down on rosé wine making techniques and some rosé wines we stock from over 11 different wine makers.
PADDY'S BACKYARD - APRIL SHOWERS!
Update from Paddy O'Flynn on whats happening in the vineyards around The Wine Buff shop in St Emilion.
CHIANTI CLASSICO - SANGIOVESE AND SHENANIGANS
Chianti Classico is one of the oldest traditional wine-producing regions in Italy, located in the heart of Tuscany, between the cities of Florence and Siena. The Classico region is a sub-region of the broader Chianti region.
PADDY'S BACKYARD - PRUNING IN ST EMILION
An update from Paddy O Flynn The Wine Buff man in Bordeaux with news of what is happening in the vineyards around his house and the shop in St Emilion. Pruning has begun in earnest after a much needed cold spell and the vineyards are being prepared for the 2024 vintage.
WINE CRADLED BY THE SUN
A wine from Rioja in Spain rocked by the sun. The team at Queirón keep pushing the boundaries, and a new style has evolved from the old traditions of this special region.
IS MY WINE VEGAN FRIENDLY?
You might assume that all wines are vegan friendly, isn’t wine just made from fermented grape juice? you might ask, so where does the animal become involved in the wine making process? The reason that all wines are not vegan or vegetarian-friendly is due a process called ‘fining’.
BORDEAUX THE PERFECT 15
The 2015 vintage from Bordeaux is being hailed as close to its best, not on par with the exceptional 2010 but not far behind, in fact Bordeaux seems to be throwing up some interesting patterns for good vintages 2000, 2005, 2010, 2015 will 2020 follow the trend?
WINE GROWING PRACTICES
Let’s firstly step back in time to an age when grape growing and wine making was a slow one, influenced by the seasons, a culture of patience. No unnatural fertilisers, no pesticides, with a hands on approach to managing the vines and making the wine. The wine was matured using natural yeasts and the bacteria present on the grape skins to perform fermentation, allowing longer maturation rather than rushing it along with additives, colouring, acid or stablishing agents.
CLEAR AS CLARIET
You may have encountered the term Claret and wondered what it is? After all, there is no grape variety called claret. The term can be traced back to medieval times and has evolved in its meaning through the centuries. However one thing is certain, it’s deeply rooted in Bordeaux.
