RAW WINE TALKS... Chile
Brought to you with the kind support of ProChile. Join us for a whistle-stop tour of one of the world’s most exciting ‘new’ natural wine producing countries. Although viticulture has existed in Chile ever since the conquistadors arrived in the 16th century bringing with them their comforts of home,
An Interview with Bichi Winery’s Noel Téllez
By Verve Wine owner Dustin Wilson Dustin Wilson: Bichi is a young winery, planting your home vineyard in 2004 and bottling your first vintage in 2014. During this time, what have you learned about the terroir of Tecate and how would you describe the terroir to others? Noel Téllez: As
The Intelligence of Plants
We caught up with Alessandro Maule, from La Biancara, to find out more about his fascination with the intelligence of plants. See below for an English translation of the original text. Recentemente ho affrontato un tema della botanica che non avevo mai preso in considerazione prima ossia l’intelligenza delle
Two Old Zins
RAW WINE has given us a very happy excuse to take stock of our library wines. After careful excavation of the cellar, a few mystery artifacts, and much tasting, we've decided on two older estate zinfandels, amongst others, to keep us company in London.The Estate Vineyard
Recycling, Reusing and Sustainability
Hmmm, it’s been quite some time since I wrote about recycling and sustainability! In fact it was over 7 years ago since I last wrote anything about it! See these old posts if you like: * Recycling wine bottles (Nov 2009) * More recycling of wine bottles (Mar 2010) * Yellow alert
Our Era of Wine
We’re living in an era of wine production that has moved far from the origin of grape wine. In the last several weeks three new products have come to light: a large blender designed to masticate grapes to a pulp in order to increase color; a yeast developed to
SIP (Sulfite Is Poison)
Any discussion, conversation, argument or no-holds-barred fight on the topic of “natural” wines has to start with the two winemaking practices most often used to define such wine: using natural/field-born yeast for the fermentation, and not using SO2. If SO2 is used anytime during the development or bottling of
California’s Meaningless Appellations
Californiaʼs well-known wine regions will never reach the pinnacle of international quality until real appellation control rules are made. In Europe, in theory, appellation rules protect quality and tradition. They generally revolve around varietals that have been proven to thrive in the soil and climate of a given region, and
