Fiona’s Blog

  1. En primeur: The 2017 vintage tasted
    Two factors have dominated the press regarding the 2017 vintage in Bordeaux: one is the devastating frost that hit Bordeaux at the end of April 2017 on three consecutive nights...
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  2. Alcohol and Wine
    I read this morning that more than 90,000 people in Belgium have signed up for a month without alcohol, at this year's Tournée Minérale (a play on words for the term “Tournée Général”, meaning a round of drinks).
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  3. Peering into 2018
    It is crystal ball time; the moment when I take a step back and reflect on the future of the wine business and try and predict the trends and movements that will be influencing the wine world in 2018.
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  4. The birth of the 2017 vintage
    Not for a long time in Bordeaux has their been a trio of great vintages and even if we think this has happened on the Right Bank of Bordeaux, it might be several years before some people believe us.
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  5. A Frosty start to the Bordeaux Campaign
    Just as Bordeaux began to start selling the much touted 2016 wines “en primeur”, Bordeaux as well as many other wine regions throughout Europe was hit with a devastating frost on the nights of the 26th and the 27th April when temperatures dropped to around -3°C to -4°C. If the temperature does not seem very cold, the damage was made worse because a dry and mild winter had led to buds appearing 10 to 15 days early on the vines.
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  6. Wine & Sulphur
    Sulphur in wine is one of those highly emotive and quite controversial subjects. So before we start debating this subject, I should start by giving you a few facts: ALL WINES contain sulphur dioxide in some form that are usually known collectively as sulphites. Used since classical times as an antioxidant (a preservative and a disinfectant and mentioned by Pliny and Cato) sulphur is widely used in the production of wines, pre-packed vegetables, dried fruits among other foods and is often described on packaging as E220 (known as 220 in the US).
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