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  • Mondésir Gazin (Ch.) Bordeaux Wine

    Chateau Mondesir Gazin Bordeaux WineMonsieur Pasquet bought this vineyard in 1990 and was able to draw on his previous experience working in Saint-Estèphe on the vineyards of Château Marbuzet—a useful apprenticeship.

    When M. Pasquet acquired the vineyard, which produces a Premières Côtes de Blaye AOC cru, it was already in excellent condi¬tion, with the vines averaging twenty-five years in age. His first projects were to restore the stones of the longère —a long building typical or the region— to their original blond beauty, and to bring the cellar up to his standards. For the winemaking, a sorting facility was, added, so that only perfectly sound grapes would go into the vats.

  • Moravia Czech Wine and Region

    Moravian Wine FestivalConditions for wine-growing are better in Moravia than Bohemia. There is a tradition here of wine-making that goes back at least a thousand years. The start of wine-making coincides with the occupation by the Roman legions in third century BC.

    At present there are about 12,000 hectares of productive vines in Moravia. The climate is relatively favorable. The average annual temperature is between 10°C (50°F) and 15°C (59°F) during the growing seasons. Average precipitation is 500-700 mm per annum. The consistency of the soil is extremely varied, ranging through slate-like strata and chalk-bearing layers to gravel, and pre-dominantly clay soils. The vineyards are cultivated on both slopes and level ground with a preference for frost-free locations.

  • Moulin Haut-Laroque (Ch.) Bordeaux Wine

    Chateau Moulin Haut Laroque Fronsac Bordeaux WineThis cru is an example of a family-run vineyard. The property of the Hervé family for many generations, it took its present form at the end of the nineteenth century. The fifteen hectares of vines in the Saillans commune, part of the Fronsac AOC, are particularly well positioned. Jean-Noël Hervé, who has a great respect for tradition, has devoted himself since 1977 to bringing out the best in this outstanding terroir, and to producing wines typical of the appellation.

     Moulis, Medoc, wines, Mouton, year, Rothschild, Baron, vineyard, vines, quality


    Murcia wine

    Murcia wine clubThe autonomia of Murcia is trying to forget its past. Here too heavy and very alcoholic wine was produced for cutting with lighter wines and here too the trade specialised for centuries in the sale of wine in bulk. In recent years however there has been a definite change in direction by a number of the serious and forward-looking bodegas. This Spanish wine is only one of the local agricultural produces and certainly not the easiest or most financially rewarding. Times change and today’s market has no demand for the heavy, alcoholic, and heady wines of Murcia. The bodegas of Jumilla DO and to a lesser extent Yecla are taking action to react to this change in the market. It was only much later that the third DO of Murcia, Bullas jumped aboard the departing train.

  • Nodoz (Ch.) Bordeaux Wine Region

    Chateau Nodoz Bordeaux WineThis property goes back a long way: Count de Nodoz sold it in 1791 to the family of J.J. Bordes, a well-known merchant-shipowner in Bordeaux. This family improved the vineyard and established its reputation. During the winegrowing crisis of 1930, the Magdeleine family bought the property from the wine merchants Posso and Rosenfeld. Beautifully located on a gravelly hillside, the vineyard covers forty hectares in the communes of Tauriac and Lansac. It benefits from maximum sunshine thanks to its east-south-east and south-west exposure.

    After a traditional vinification, Chateau Nodoz wines are matured in Bordeaux oak casks for twelve to eighteen months, depending on the vintage. The Cotes de Bourg AOC wine has been rewarded with several medals in wine competitions and high praise in specialist magazines., A robust and generous wine, it can be enjoyed young but also offers surprises to those who are willing to wait.


  •    While the vineyards of Ontario in Canada are on the northern shore of Lake Erie, the majority of the North-East’s vineyards in the United States are on the southern shore between Detroit and Buffalo. The Finger Lakers area is slighty further east and to the south of Lake Ontario.

     There are also vineyards towards the coast on the banks of the Hudson River, on Long Island near New York, and further away near Boston. The remaining vineyards of the North-East can be found in the valley of the Ohio river and south of Washington DC, in the Shenandoah Valley.


    The local American wine industry dates back to the first pioneering settles of the sixteenth century. For many years hybrids and natives species that were not varieties of Vitis vineferawere used like Alexander, Catawba, Delaware, and Concord. The results from these were not really satisfactory because of the ‘foxy’ aroma these vines give to the wines that is characteristics of varieties and sub species of Vitis labrusca. The ‘foxy’ aroma is best describes as the smell of a dirty old pelt on which old-fashioned home-made fruit jam has been smeared.

    More suitable French hybrids were introduced during the early 1940s such as Baco Noir and Seyval. From the early 1950s and particularly in the 1970s large scale planting were made of Vitis viniferavines. Thirty years later this helped to cause a major breakthrough.


    New York’s climate is marginal for cultivating vines and making wines. The summers are generally very warm and dry but the winters are often exceptionally raw. Wine-growing is only possible where the climate is moderated by the big rivers, lakes, or the Atlantic Ocean. It is extremely important to plant the vines in subsoil that is free draining. The North-East region contains the following officially recognised places of origin known as AVA (American Viticultural Areas): New York (includes Finger Lakes, Lake Erie, Hidson River, The Hamptons- Long Island), New England (Western Connecticut Highlands, South-estern New England), Ohio, Michagan, and Virginia (inclunding the Shenandoah Valley).

    Despite goverment campaigns promoting the planting of Vitis vinifieravarieties, some still persist with the old-fashioned and inferior Concord, Catawba, Delaware, and Niagara. The very best wines though are made with Chardonnay, Riesling, Cabernet Sauvignon, Cabernet Franc (Hudison River). Merlot, and Pinot Noir.


    The American wines from such as the Concord are really northing soecial.

    Considerable amounts of sugar are often added to the must to mask the high acidity and strog taste, which certainly do nothing to aid the wine’s finesse. The Vitis viniferaare very taut which is understandable give the climate but they are also extremly aromatic and particularly fruity. These are not high flight wines but the quality is steadily improving.

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  • Ostschweiz Swiss Wine

    Ostschweiz Vineyards SwitzerlandEastern Switzerland is the name given by the German speaking Swiss but in fact the region is in the north east. The region covers more than a third of the entire country, east of a line drawn through Thun, Berne, Solothurn, Basle (Basel), and north of a line through Thun and Chur. The German speaking wine region consists of sixteen cantons and half of the French language canton of Berne that was dealt with under Suisse Romande, which in wine terms belongs to Ostschweiz. This is the tiny area around Lac de Thoune (Thunersee).

  • Epanomi Greek wine

    Epatiako Greek WineThe Gerovassiliou make very proper and modernstyle topikos oinos or country wines from French and Greek grape varieties in Epanomi to the west of Chalkidiki.Their white Fume (Chardonnay and Assyrtiko) is full-bodied, rounded, and very pleasant. The red Ktima Gerovassiliou (Grenache Rouge and Petite Syrah) is exciting and fulsome in flavour and is also rounded and warm. The tannin in the wine means it can be kept for at least five years. Other good wines, though less impressive are those of Lazaridi (Drama).

    The house of Tsantali makes several quite pleasing white and red topikos oinos or country wines in curious 'belly' bottles known as Makedonikos Topikos Oinos. Tsantali also produce a reasonable Athos Topikos Oinos and a subtle Agioritikos made from Assirtiko and Sauvignon Blanc. Finally, the Cava-style wines made by Tsantali and Boutaris are exceptionally good.


    Zitsa region wine

    Zitsa's vineyards are found to the north of Ipeiros, against the Albanian border at a height of about 1,968 feet (600 metres). Delicious still and sparkling wines are made here from Debina grapes. These wines are characterised by their elegance, freshness, and exuberant fruitiness. The sparkling Zitsa is available as semi-sparkling or imiafrodis krasi and fully-sparkling or afrodis krasi versions. Drinking temperature for this Greek wine is 46.4-50°F (8-10°C) .


    Metsovo Greek wine

    Gerovassiliou Chardonnay Epanomi Greek wineA Greek politician named Averoff dreamed of making the best wine of Greece. Although he never achieved this himself, his company has scaled unprecedented heights and may well make its founder's dreams come true. The vineyards are on south-easterly facing slopes of the Pindos mountains.

    Pine red wines have been produced here for centuries but unfortunately the ancient vines were entirely destroyed by phylloxera. The original vines were replaced by Cabernet Sauvignon. Excellent Katogi Averoff red wine is made from these grapes, which are related to the Greek Agiorgitiko. This great wine can certainly be kept for ten years because of the tannin it contains. This ruby red wine is characterised by its intense aromatic power and fulsome taste that is velvet smooth (after maturing).

    Katogi Averoff is now regarded as one of Greece's best wines and it is very expensive. Drinking temperature for this Greek wine is 62.6-64.4°F (17- 18°C) .


    Thessalia Greek wine

    Thessalia is situated to the south of Macedonia and it borders Ipeiros to the west, the Aegaen to the east, and Central Greece to the south. The area is dominated by the imposing Mount Olympus (9,570 feet /2,917 metres) and it is bisected by the Pineios river. Thessalia is clearly an agricultural region. The best vineyards are sited on slopes or close to the sea. The vines planted on flat countryside are for grapes sold to be eaten or for poor wines.


    Rapsani Greek wine

    Rapsani's vineyards are planted on the slopes of Mount Olympus at heights of 984-1,640 feet (300-500 metres). The climate here is fairly moist and above all cold in the winter. Yet the siting of the vineyards guarantees full sunshine and excellent red wines. The basic grapes used for Rapsani are Xinomavro, Krassato, and Stavroto, which combines to produce a fresh, rich, and elegant red wine. Drinking temperature for this Greek wine is 57.2-60.8°F (14-16°C).


    Nea Anchialos Greek wine

    The vineyards of Nea Anchialos are sited close to the sea near Volos. The Rhoditis vines grow at a height of 328-656 feet (100- 200 metres) and their grapes make a fresh and elegant white wine. Drinking temperature for this Greek wine is 46.4-50°F (8-10°C).{jcomments on}


    This wine has been classified AOC since 1974. It is available as white wine, red wine, and rose wine. These are exceptionally rare wines, remnants of the past.

    In addition to sparkling wines, Champagne also produces a number of still wines.



    This is extremely rare and undoubtedly one of the best French roses. The simple Rose des Riceys is drunk young and chilled . When aged in oak the wine can be kept longer (more than 10 years) and is then   served   slightly   less   chilled   (50-53°F/10-12°C).


    The vineyards of Pauillac lie to the west of the town, parallel with the Gironde. The northern vineyards are slightly higher on more noticeable slopes than those of the south. Both areas have infertile soil that is very stony. In the south the gravel stones are generally larger than in the north, forming pebbles. The entire area is bedded in strata than ensure good drainage.The French wine of Pauillac is strongly influenced by its terroir. It is rich in colour (purple or granite red) strong, powerful, with substantial backbone and tannin, but also juicy, very refined, and elegant. It is worth leaving for at least five years but far better ten before opening.

    Some of the characteristic aromas are blackcurrant, cherry, plum, strawberry, raspberry, violet, rose, iris, cedarwood (of cigar boxes), vanilla, menthol, spices, cocoa, coffee, liquorice, leather, and toast. This robust French wine with a great deal of finesse and elegance is just as delicious with a simple but wonderful roast leg of lamb, served with mushrooms as it is with a tournedos Rossini (with real goose liver and truffle).

  • Position, soil, and climate for Penedès wines

    Jean Leon Cabernet Penedes Spanish WinePenedès is situated to the south of Barcelona, divided between the provinces of Barcelona and Tarragona. While the centre for Cava production and trade is San Sadumi d’Anoia, the main centre for still wines is Vilafranca del Penedès. The vineyards are sited between the coastal strip of the Mediterranean and the central plateau, the Meseta. In practice Penedes is subdivided into three large sub-regions. The vineyards of Baix Penedes lie along the coast at a height of 820 feet (250 metres). This is the hottest area and the wines produced here are for daily consumption.

  • Priorat/Priorato Spanish Wine

    Red wine Priorato Spanish winePriorat, or Priorato as it is called in Catalan, is one of the oldest wine-growing areas of Cataluña. The landscape of Priorat is reflected in the wine, with the strength of the mountains, the warmth of the sun, the gentle embrace of the valleys, the blissful scents which are spread by the mountain winds, the ruggedness of the granite beneath the feet of the vines, and the sparkle of mica in the sun. Few wines in the world reveal so much of themselves as the Spanish wines of Priorat. A Carthusian monastery (priorat) was built on the site where about 1,000 years ago a shepherd saw an angel climbing to heaven on a hidden staircase. Only ruins now remain of the monastery but the village of Scala Dei (staircase to God) that was built around the monastery now flourishes as a wine centre. J6WAGX3X62Z8

  • Romanian wines

    Murfatlar Romanian WinesRomania has an impressive wine-making past. Archaeological finds have shown that primitive wine-making was in existence some 6,000 years ago. The ancient Greeks and the Romans made Romanian wine more widely known.

    Today Romania has 275,000 hectares in cultivation for wine-making and produces about 8 million hectolitres per annum (approx. 10% of French production) which places it in the European top ten of wine-producing countries. The climate and the geology in Romania is very beneficial for wine growing.


    Rosso Conero DOC WineIn terms of the quality for its price, this is probably the best value red wine from Italy. This is not a great wine but it is extremely delicious and quite inexpensive. It is produced just inland from the coast between Ancona and Macerata. Montepulciano grapes which may be supplemented with Sangiovese ensure a clear ruby red wine with pleasant fruity bouquet of blackberry and blackcurrant with a full, rounded, and fleshy taste that is dry. Drink this Italian wine at 14-16°C (57.2-60.8°F) or 16-17°C (60.8-62.6°F) for a Riserva.

  • Savoie

    The vineyards of Savoie only amount to about 2,000 hectares but these are spread across a large area. From Lake Geneva in the north, the wine country spreads itself out to the foot of the Alps in the east and the as far south as the valley of the Isere, south of Chambery, about 100 km (62 miles) south of Lake Geneva. It is a shame that wine from Savoie is not better known. The predominant white wine is fresh and full of flavour. The scattered vineyards and hilly terrain make both wine-growing and making difficult so that these wines are not cheap. Savoie French wines are subtle, elegant, and characteristic of their terroir like no other wine.


    The region Savoie

    The vineyards of Savoie resemble a long ribbon of small areas in a half moon facing south-east. The climate is continental in nature but is moderated by the large lakes and rivers. To the west the vineyards are protected from the rain-bearing westerly winds by the Jura mountains and other hills. The high level of annual sun hours (1,600 per annum) are an important factor. The vineyards are sited between 300 and 400 metres (984--1,312 feet) above sea level. The soil is a mixture of chalk, marl, and debris from Alpine glaciers.



    The most important appellation is Vin de Savoie (still, sparkling, and slightly sparkling). There are 18 Crus which are permitted to use their name on the label.

    The Roussette de Savoie appellation (which uses solely the local Altesse grape) has an additional 4 Crus. Savoie is a wine region well-worth making a detour to visit, if only to discover the four unique native grape varieties: the white Jacquere, Altesse or Roussette, Gringet and red Mondeuse. In addition to these native grapes, Aligote, Chasselas, Chardonnay and Molette are grown for white wines and Gamay, Persan, Joubertin and Pinot Noir for the red and rose French wines.










    These French white wines are all made from the Jacquere grape. These are fresh, very aromatic wines. The colour varies from barely yellow to pale yellow depending on the terroir and from light and comforting with floral undertones such as honey-suckle that lightly prick the tongue to fully-flavoured and fruity. Chill this wine to 8°C (46.4°F). and drink when still young.





    The Chasselas grape (known from the best Swiss wines) typifies the white French wine. The colour is pale yellow and the nose reminds of ripe fruit, sometimes even of dried fruit. There is a full and fresh taste.

    Certain French wines such as Crepy in particular prick the tongue. Locally they say of a good Crepy: 'Le Crepy crepite,' or in other words it crackles.

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  • Somontano wine and region

    Somontano Spanish wineSomontano is the most surprising part of Aragon for connoisseurs. The Spanish vineyards of Somontano are barely 31 miles (50 km) from the Pyrenees in the province of Huesca. These Spanish wines have been made here for many years for creative French wine traders. No- one had heard of Somontano thirty years ago but today the wines are to be found everywhere with quality ranging from honest and pleasing to superb. The wine-growers of Somontano are not held back by old-fashioned and stifling traditions in wine-making so that they try all manner of experiments. The terroir and climate of Somontano offer excellent prospects for the persistent among the Spanish wine-growers. The best results are achieved with a combination of traditional grape varieties and methods with newer varieties and modern vinification techniques.

  • The vineyards of St-Emilion surround the picturesque village of that name. The ancient Romans were certain of the quality of the local vineyards, as witnessed by the famous poet and consul Ausonius. The vineyards surrounding St-Emilion are situated on a plateau of calciferous soil and on hills of chalk-bearing loam or clay soils. West of St-Emilion the underlying ground is gravel. This is the area of the great French wines. Most St-Emilion wines though originate from sandy-sediments and ferruginous sandstone beds which reach to the Dordogne.

  • SWItzerland WINE

    Swiss Wine LabelSwitzerland is unbelievably beautiful with breathtaking mountains, deep valleys, lakes, picturesque towns and villages, and so much besides. However if anyone starts to discuss Swiss wine then conversation becomes animated. The opponents consider Swiss wines to be ridiculously expensive and of very modest quality. They declare that no good wine can be made from such poor grapes as Chasselas. The Swiss wine enthusiast on the other hand maintains that the authenticity of the Swiss terroir and very successful combination of soil, siting, and grape makes Swiss wine special. Furthermore, they add the Swiss do not just make white wines and their prices are a reflection of the difficult conditions under which the grapes are cultivated. Those who taste the wines objectively will find them exciting and of great class.


    Tacoronte-Acentejo wine region

    Tacoronte Acentejo Spanish Label WineThis was the first official DO of the Canary Islands. The territory is situated on the north-western slopes of the extinct volcano of Mount Teide or Pico de Teide (12,198 feet /3,718 metres), where the vineyards are sited on terraces at heights of 656-2,624 feet (200-800 metres).

    The climate is sub-tropical but with strong maritime influences. The vineyards in this area received much more water relative to other parts of the Canaries. The soil consists of underlying volcanic layers covered with a red loam interspersed with some chalk.

  • Montravel French wineMONTRAVEL

    The superb dry white Montravel is produced in the extreme west of the Dordogne. Here too modern French wine-making methods produce a wine that is very aromatic, and also velvet smooth in the mouth. Ordinary Montravel can be drunk young as a fruity French wine but can also be kept a couple of years. Better quality Montravel, which is first aged in oak, needs to be kept somewhat longer. Drinking temperature for Montravel French wine: 10-12°C (50-53.6°F) .



    The slightly sweet Cotes de Montravel white French wine provides a subtle change between the dry white Montravel and the sweeter white Haut- Montravel. Drinking temperature: 10-12°C (50-53.6°F).



    Haut-Montravel originates mainly from the banks of the river. It is generally a smooth French wine that is high in sugar but it has sufficient acidity to provide balance and enable the wine to be kept. Drinking temperature: 8- 10°C (46.4- 50°F) .



    Cotes de Bergerac Moelleux, which is mainly produced with Semillon, can originate from throughout the area. It is darker in colour than the companion dry wines and it often has a greater bouquet, more finesse, and more body. The quality of the French wine is partially determined by the soil, but also by the grape variety and method of vinification.

    This French wine is ready to drink after four or five years but it can also be kept much longer. Drinking temperature: 8- 10°C (46.4-50°F) .



    Rosette Moelleux, comes from the sunny slopes north of the town of Bergerac but is rarely encountered outside the district. This is a pity because a good Rosette is always a masterpiece, pale straw yellow with an overwhelming bouquet of flowers and fruit.

    The elegant civility of this French wine and its fine acidity are in perfect balance. Drinking temperature for Rosette French wine: 9- 10°C (4S.2- 50°F).



    Haut-Montreal French wineSaussignac is very small area, consisting of a small valley between the vineyards of Monbazillac and the first vineyards of the Bordelais. This French wine from this district is mainly produced from old vineyards. Saussignac Moelleux is well balanced, lithe, and has a subtle aroma of honey, lime blossom, and grapefruit. Drinking temperature for Saussignac French wine: 10-12°C (50- 53.6°F). Saussignac Liquoreux are comforting, rounded wines that are broad and fat, with aromas of acacia and peach.

    Both French wines need to lay for a minimum of five to ten years before they are drunk. They are then absolute gems to be drunk at 9- 10°C (48.2 .2-50°F).



    The honey sweet, liqueur like Monbazillac Liquoreux comes from the south bank of the Dordogne. The vineyards are on the northern slopes at a height of 50- 180 metres (164-590 feet), opposite the town of Bergerac. The good position and microclimate ensure plenty of moisture and warmth in the vineyard in autumn which enables Botrytis cinerea to develop, which is essential for the creation of truly great liqueur type French wines.

    Monbazillac should certainly not be drunk too cold, say 6-8°C (42.8- 46.4°F) for the lighter types but 10- 12°C (50- 53 .6°F) for the richer French wines. This enables the sumptuous scent of acacia and honey to develop fully and the broad range in the taste also has the chance to be fully appreciated.

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