EU e-Privacy Directive

This website uses cookies to manage authentication, navigation, and other functions. By using our website, you agree that we can place these types of cookies on your device.

View Privacy Policy

View e-Privacy Directive Documents

View GDPR Documents

You have declined cookies. This decision can be reversed.

    grave del friuli docThere are many different varietal Italian wines here from a specific grape and a few generic wines. These are made along the banks of the Tagliamento river in the province of Udine. Wines like the Colli Orientali Friulani (see that entry) are also to be found here. The white wines are made from Chardonnay, Pinot Bianco, Riesling Renano, Sauvignon Blanc, Pinot Grigio, Tocai Friulano, Traminer Aromático, and Verduzzo Friulano. The last four of these are usually the better wines. The Spumante versions of these wines are also of excellent quality. The Rosato is fresh, fruity, and unforced (and also available as a Frizzante). The red Italian wine is made from either or both of the two Cabernets, Merlot, Pinot Nero, and Refosco dal Peduncolo Rosso.{jcomments on}

  • The area formerly all known as Graves extends from below the village of St-Pierre de Mons to Blanquefort south-west of Bordeaux. It is subdivided into three large wine-growing areas: Graves itself (Graves Rouge, Graves Blanc Sec, Graves Superieures Moelleux and Liquoreux), Pessac-Uognan (Rouge and Blanc Sec) , and the sweet wine enclaves Sauternes, Barsac and Cerons.

    The area stretches for about 50 km (31 miles) and comprises 43 different communes. Graves is the only French wine to carry the bedrock or soil of its terroir in its appellation on the label. The name 'Graves' is English. Medoc then was still swampland that was later drained and reclaimed by the Dutch. The name Graves became forever linked to its wines because of the favourable nature of the ground for winemaking.

    French wines from Graves contributed to establishing the great name of Bordeaux rather than those of Medoc which only came into being in the second half of the eighteenth century, when they profited from the fame of Graves.


    The wine-growing

    With Graves too what is instantly apparent is the great diversity of different terroirs. Generally the soil consists of terraces of clay and sand with gravel and plenty of boulders. The quality of the soil here ultimately determines the quality of this French wine. The Graves vineyards came under tremendous pressure in the twentieth century. The expansion of the city of Bordeaux caused about 7,000 hectares of land to be lost and this process was exacerbated by the economic crisis that preceded World War II, by that war, and the severe frosts of 1956. The vineyards close to the suburbs of Bordeaux suffered most in these times. For foreigners it is quite surprising to see that top chateaux such as Haut-Brion and La Mission Haut-Brion are almost permanently bathed in the smoke from Bordeaux.

    In the 3,000 hectares of Graves, 53% red wine and 47% white wine is produced. The better wines (including all the Graves grand crus) have had their own appellation of Pessac-Leognan since 1987. Red wine throughout the area is made using Merlot, Cabernet Franc, and Cabernet Sauvignon, sometimes supplemented with Malbec and PetitVerdot.

    White wine is made using Semillon, Sauvignon Blanc, and Muscadelle.



    Graves red French winesHistorically the red Graves were the great Bordeaux wines. The vineyards were planted by the Romans and the wine was highly desired by the Roman emperors. The wine became world famous thanks to the English but the French kings were also extremely French for gravel, the ground on which vines best thrived during the occupation of Aquitaine by the fond of the wine. Recognition with an AC was granted in 1937.

    Depending on its terroir Graves red can either be light and elegant or full, fatty, fleshy, and full of tannin. The latter type in particular keeps well. A characteristic of the Graves red is the slight smoky undertone in both the bouquet and taste. This taste is derived from the soil. Other characteristic aromas are vanilla, ripe fruit such as strawberry, blackcurrant, orange peel, toast, green pepper (paprika), and a little cinnamon, coffee, cocoa, and humus as the wine matures. Drinking temperature: 16°C (60.8°F).

    {jcomments on}

  • Graves & Graves Superieures Bordeaux Wines

    Graves Bordeaux WinesIt is undoubtedly in this area, within and just outside the city of Bordeaux, that the region's winemaking roots run deepest. Graves wines, both red and white, have always increased the reputation of Bordeaux wines around the world. During the Middle Ages they were particularly renowned, and punishments were severe for those who cheated the public by passing off wines from other regions as being from Graves. Under the jurisdiction of Bordeaux, the vineyard at that time completely encircled the city.


    The dry white Graves is always fresh, fruity, and very aromatic with scents of box, laurel, peach, apricot, citrus fruit, ivy, mint, vanilla, toast, and almond. If drunk when young the acidity of Graves Blanc Sec is rather sharp. Drinking temperature for this white French wine: 10-12°C(50-53.6°F).



    Genuine Graves Superieures are superb but you will not find them among the cheaper wines. Expect to pay about double the price of the special offer wines. These sweet (moelleux) to liquorous French wines are very aromatic with suggestions of hazelnut, vanilla, toast, honey, peach, and apricot, and they are velvet smooth. The presence of fresh acidity provides the wine with balance. Drinking temperature for this Graves French wine: 6-8°C (42.8-46.4 °F).



    Pessac-Leognan Cru Classe redSince 1987, the communes of Cadaujac, Canejean, Gradignan, Leognan, Martillac, Merignac, Pessac, St-Medard d'Eyrans, Talence, and Villenave d'Ornon have borne the appellation of PessacLeognan.

    All the grand crus of the former Graves (1959) fall within this appellation, including Chateau Haut-Brion. There are a total of 55 estates and chateaux that bear the Pessac-Leognan AC. This French wine produced from these is generally of higher quality than the rest of Graves. This is partly due to the poor soil of Pessac-Uognan, to the hilly landscape, ideal situation of the vineyards, good drainage, and adequate water in the lower strata.

    The total production area of Pessac-Leognan amounts to 950 hectares of which almost half has been replanted since 1970. At that time the vineyards of PessacUognan were threatened with suffocation from the smoke of the expanding city of Bordeaux. The survival plans of the remaining growers (almost

    Classe red all owners of grand crus) resulted in their own AC recognition in 1987. Since that time the vineyards have been well protected against further expansion of Bordeaux. This French wines belong in the top category but remain affordable.

    Pessac-Leognan Blanc is always a dry French wine. Sauvignon Blanc dominates here with the possible supplement of Semillon. The colour is a clear pale yellow to straw and the nose is particularly seductive: vanilla, toast, lime blossom, broom, grapefruit, apricot, peach, quince, mango, lychee, butter, and almond. The taste is fresh, fruity, fatty,and rounded. Drink this Blanc French wine at temperature: 12°C (53 .6°F) .

    Premier Grand Cru Classe Chateaux Haut Brion wine Label Pessac-Uognan Rouge is of exceptional quality. The colour is intense and exciting dark purple to carmine for a this French wine. When young there is a bouquet of ripe fruit such as blackcurrant and plum, together with vanilla, toast, almond, and a characteristic smokiness. These change as the wine matures to humus, prune, game, and truffle. Most wines use Cabernet Sauvignon as their principal grape with some Merlot and Cabernet Pranc. This French wine consequently keeps well. Drink this French wine at temperature: 16-17°C (60 .8-62.6°F).

    {jcomments on}

  • Greek region wine

    Greek winesGreek wines fall into two market segments: the branded wines and those with the name of their place of origin. Large numbers of just about drinkable wines fall within the branded sector but also some very top quality wines. Greek wine-growers have an ideal climate for cultivating vines and making wine, especially close to the sea. Many different microclimates, combined with varying local soil conditions such as chalk and rock, and the different varieties of grapes used ensure different characters for the various wines. At present some 300 different types of grape are grown in Greece. Many of these are of French origin such as Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Pinot Noir, and Merlot, but the majority are native and sometimes ancient varieties. The best known of them are Assyrtiko (Santorini, Sithonia, Athos) ,

    Vilana (Heraklion, Crete), Robola (Cephalonia), Savatiano (Attiki, Beotia, Euboea) , Giorgitiko (Nemea), Xinomavro (Naoussa, Amynteon, Goumenissa, Rapsani) , Mavrodaphne (Achaia, Cephalonia),Mandelaria (Paros, Rhodes, Heraklion Crete), Moschofilero (Mantinia), Muscat (Patras, Samos), and Rhoditis (Achaia, Anchialos, Macedonia, Thrace).

    Greek wine logoThe Greek regions, from north to south, are Thrace, Macedonia, Ipeiros, Thessalia, Central Greece, The Ionian islands (Eptanesos), Eastern Aegean islands, The Peloponnese, Cyclades islands, Dodecanese islands and Crete.

    Greek wines fall into two market segments: the branded wines and those with the name of their place of origin. The Greek landscape does not generally feature large mountains with a few exceptions but the country is naturally divided into smaller areas by small mountains and hills.

    {jcomments on}


    Griottes Chambertin Grand Cru Cote de NuitsThe aromas of Griotte-Chambertin are complex and unusually subtle for a good French Wine. Hints of cherry brandy and preserved cherry have been discerned, with suggestions of leather and a pinch of nutmeg. When more mature there are also the aromas of truffle and animal scents. 

    The French describe this smell as 'gamey' because it is reminiscent of well-hung game. Tannin is clearly apparent yet muted, which combined with a high level of alcohol by volume, ensure a velvet soft, al most caressing wine. The sensations of the nose are echoed in the taste although Jess pronounced and accompanied by the elegant hint of wood. A good Griotte-Chambertin has remarkable style, richness, and complexity.



    This rare French wine from Chambertin is both powerful and supple, well structured, complex, yet elegant and subtle.



    This is an elegant and charming red French wine with average structure, not especially complex or powerful but certainly very fruity. It should not be kept too long.



    Although somewhat overlooked among the great character wines of Chambertin and the delicate sed ucers of Chambolle-Musigny, the wine of Morey­ St-Denis is worthy of greater recognition. It possesses a very clear red colouring, fruity nose (morello cherry) with hints of-wood, herbs, spices, fungus, and leather, and has a fulsome, soft as velvet, and very balanced taste. Furthermore this French wine is suitable for keeping for a long time. Specially recommended: the Premier.Cru 'Les Ruchots'.



    Griottes Chambertin Grand Cru Cote de NuitsThe French wine is a very dark ruby colour. The aroma recalls black cherry and sometimes a hint of animal scents such as musk. The suggestion of cedarwood cigar box is almost always present. It is a big but harmonious wine with plenty of tannin yet retains a velvety-soft texture. The French wine continues to 'breathe' in the mouth for some time.



    This French wine is a fine ruby colow• with the suggestion of a tinge of granite. It has a surprising and complex nose in which blackcurrant, blackberry, prune, occasionally musk, herbs, spices, coffee, but also sometimes violets or other flowers can be discerned.



    This French wine is somewhat modest and overlooked. It is a classic fruity Burgundy with suggestions of black cherry and hints of floral and animal aromas such as leather and musk. This is a full-bodied, rounded wine of some style.



    This French wine is somewhat modest and overlooked. It is a classic fruity Burgundy with suggestions of black cherry and hints of floral and animal aromas such as leather and musk. This is a full-bodied, rounded wine of some style.

    {jcomments on}

  • Guiraud Bordeaux Wine

    GUiraud Bordeaux WineChâteau Guiraud, formerly the Château de Baylè, was classified in 1855. Along with the Château d’Yquem, it is the only First Growth to be located in the Sauternes commune. Until the 1855 classification, the name Guiraud brought to mind a powerful family rather than a wine. This family, whose roots in the region went back to the seventeenth century, had a significant impact on Sauternes. But only since 1981, when the property was acquired by Canadian shipbuilder Frank Narby, has Guiraud regained the prestige, quality, and grandeur it deserves, given its fabulous terroir.

  • Haut-Marbuzet Bordeaux Wine

    Chateau Haut Marbuzet Boredeaux Wine

    In 1770 the vines of Marbuzet were part of the considerable inheritance that Sylvestre Fatin left to his two daughters, Pétronille and Rose. In 1825 the property was sold to the MacCartny family, who were descendants of Irish Jacobites. In 1848, a bitter succession dispute led the MacCarthy family to sell the land in separate parcels. The Poissonier family acquired a seven-hectare parcel and named it Haut- Marbuzet. A hundred years later, in 1952, Hervé Duboscq bought the property under the viager system, paying a monthly sum until the death of its owner. Though without training in agriculture and oenology, he had a natural talent for viticulture.


    Red Hermitage(French Wine) is somewhat harsh when young and requires some years rest; depending on the quality, this can be 5, 10, or even 20 years.

    Those with sufficient patience are rewarded with a very great wine with a sensual bouquet in which leather, red and white fruit, and wild flowers are present in the upper notes. The taste is largely of preserved fruit.

    Serve at 60.8-64.4°F (16-18°C). These white French wine is ready for drinking much earlier than the red but can also be kept for some time. Its smell is reminiscent of a sea of flowers with suggestions of vanilla and roasted almonds. It is a powerful, rounded wine with considerable aromatic potential. Drink at approx. 53.6°F (12°C) .


    This red French wine is dark coloured and has an exciting bouquet in which red fruit, freshly-ground pepper, sweetwood, preserved fruit, and even truffles are present. The undertones are almost animalistic.


    This is the only appellation which also makes sparkling wine. It is more of an amusing wine than an exciting one that is best drunk when young.


    Gigondas is made from Grenache, supplemented with mainly Syrah and Mourvedre. The red wine is a wonderful colour and has a bouquet filled with fresh red fruit through to animal undertones and when older some fungal notes. It is a full, powerful, and well-balanced wine that is a little harsh when young. The wine needs keeping for a few years.

    The roses are fresh, cheerful wines with a great deal of extract. Drink these when young.


    The whites and roses are drunk when young for any occasion. These red French wine with its characteristic scent of ripe red fruit such as cherry, and hint of sweetwood, has more power. Drink it at approx. 62.6°F (17°C).


    Although 13 different varieties of grape are permitted, the red wine is generally made from Grenache, Cinsault, Mourvedre, Syrah, Muscardin and Counoise, while the whites use Clairette and Bourboulenc.

    These red French wine has a very complex bouquet containing red fruit, leather, anise, sweetwood, and herbs, and equally complex taste that is rounded, unctuous, with a prolonged aftertaste. Wait for five years after harvest before drinking the red but consume the white wine while still young.

    The white wine is very aromatic and rounded with a nose that has floral undertones such as camphor oil and narcissus. True estate bottled Chiiteauneuf-du-Pape bears the arms of Avignon on the bottles: the papal crown and cross-keys of St Peter.


    Lirac is growing in popularity. These are good French wines at a relatively low price.



    Tavel is one of the finest roses of France. The pink colour tends towards terracotta tiles or even orange. Hints of apricot, peach, and roasted almond can be detected in the bouquet. Drink this wine at approx. 55.4°F (13°C) .

    {jcomments on}

  •  ChampagneChampagne is well known worldwide as a sparkling wine made ​​from selected grape in the Champagne region of France. For a successful Champagne requires a secondary fermentation of the wine in the bottle. Many of us use the term "Champagne" as a generic term for sparkling wine but most importers reserve this term only for all wines that are exported from the Champagne region and are produced in accordance with sparkling wine appellation.

    When we look at a glass of Champagne can easily observe characteristic bubbles. The most important grape varieties used for the production of Champagne are Pinot Noir...

  • About making wine process

    Making WinesThe vine belongs to the genusVitis,in which there are many species. Traditionally, wine is produced from different varieties ofVitis vinifera, which originated on the European continent. There are however, other species that originated on the Ameri­can continent. Some of these are infertile, others produce wines with very particular organoleptic qualities (known asfoxéor foxy), and these are not very popular. However, these “American” varieties have a greater resistance to disease thanVitis vinifera.In the 1930s attempts were made to create hybrids that would be resistant to disease, like the American species, but would also produce wines of the same quality asVitis vinifera.Unfortunately, these were a complete failure.

  • Buying wine

    Buying winesThe choice of wine available to the consumer has never been greater and nor have the methods of buying it One of the most pleasurable ways to buy wine is to visit the growers’ cellars and taste before you make your decision. For wines from further afield, there are specialist shippers, merchants and wine shops which can introduce you to the wines of the world. Tastings are becoming much more common in retail wine outlets, especially wine warehouses where you buy by the case.

  • Serving wine

    Serving Wine Good wine deserves good glass. Crystal is fine but it can interfere with your perception and appreciation of the colour of the wine. I prefer clean, clear and large glasses. Clean glasses are essential because there is almost nothing worse than being offered wine in a glass which reeks of washing-up liquid.

    Nor is it pleasing to be given wine in a small glass. This is not just a matter of greed, but because wine needs to breathe and you must be able to appreciate the bouquet given off. A large glass should be used and only half-filled, so there is space between the surface of the wine and the rim of the glass, where the aromas can gather.

  • Etyek Hungarian Wine

    Etyek Hungary wineEtyek to the west of Budapest is the closest wine area to the capital. Those who like their wine harsh will certainly find it here. Chardonnays here are greener than anywhere else and rarely convincing. Some wines even smell strongly of sulphur but these are best ignored for these Hungarian wines.

    The Sauvignon Blancs of Etyek Vinum and Hungarovin (Gyôrgy Villa Selection) are much better. The best Etyek Hungarian wines are perhaps the less commercial ones such as Etyeki Kirâlyléanyka of Etyekvinum and Olaszrizling Gyôrgy Villa of Hungarovin. Drinking temperature for this Hungarian wine is 8-12°C (46.4-53.6°F).

  • wine-growing from Hungary

    Harslevelu Hungarian GrapesHungary is a relatively small Central European state with the greatest distance from east to west being 530 km (331 miles) and 270 km (168 miles) from north to south. The climate is determined by changing fronts from three different climate systems: the severe Russian continental climate, the pleasant Mediterranean climate, and remnants of a moderate maritime climate. Winters are moderately cold and the summers are hot.

    Hungarian wine-growing dates back to the time of the Roman emperor Probus who had vineyards planted on slopes along the Danube in about 276 AD. These vineyards were significantly extended during the period that the Austro-Hungarian Empire flourished. During the period of Soviet domination Hungary was ‘permitted’ to produce large amounts of steel so that the wine industry was to a large extent neglected. The Hungarian wines of that era were produced in huge agricultural plants and disappeared to the USSR.

  • That France countries to be the best known wine producing country of the world is probably due to the conditions for cultivating vines in its vineyards.

     Cotes de Duras French WineNowhere else in the world has such ideal circumstances for cultivating grapes as France for a good French wine. Winters are not too severe nor are summers too drym there is ample rain, and plenty of sun. The tremendous vatiesty of soil types also plays its part in centuries of successful viticulture in France: thick layers of chalk in Champagne, sedimentary layers with lots of shells in the Auxerrois (Chablis), marl, clay, pebbles and gravel in Médoc, bluer and grey shale in Muscadet, tufa in Anjou and Saumur, slate slopes in Collioure and Banyuls, warm boulders in southern Rhône for French wine.

    Furthermore there is sufficient water throughout France, indirectly from the sea or directly from the may rivers and underground reserves.

    Read more about French wine

    {jcomments on}

  • Jerez - Xérès - Sherry from Spain

    Vineyards from SpainThe Greeks called the town Zera (the dry land), the Romans, Ceritium, the Western Goths, Ceret, the Arabs Sheriz or Sherish, the French Xérès, the British and the Dutch call it Sherry, and the Spanish call it Jerez, pronounced ‘Heref’.

  • CIVB Conseil Interprofessionnel du Vin de Bordeaux

    (lnterprofessional Council of Bordeaux Wine)

    Conseil Interprofessionnel du Vin de Bordeaux The idea of a joint-trade organization for Bordeaux was first proposed by F. Ginester, an owner and merchant, after World War I. It initially rook shape as an association: the Union de laPropriete et du Commerce (Union of Property and Trade). Only after World War II, on the initiative of Girondin members of parliament (including the Vice-president of the National Assembly, E. Liquard), did the stare create, by a law dated August 18, 1948, the Conseil Interprofessionnel du Vin de Bordeaux.

  • This French wine region lies in the heart of the French Basque country and was known already at the time of Charlemagne. The village of Irouléguy was then a trading centre for these Basque wines. Winegrowing fell into decline following the phylloxera epidemic until a number of growers decided in the 1950s to establish a co-operative. The vineyards of the once famous Irouléguy were restored or replanted. Enormous investment was made to improve the quality of the wine and in the 1980s further great efforts were undertaken to reach greater heights. New vineyards were planted, mainly on terraces. In addition to the efforts of the local co-operative venture, various private initiatives were also undertaken such as those of Etienne Brana, whose business has become world famous. In recent decades the wine-growing and making in Irouléguy is so improved that it can be fairly described as one of France's premier wine-growing areas.


    The French wine-growing

    The vineyards around Irouleguy are situated in the neighbourhood of St-Jean Pied de Port and StEtienne de Baigorry. They are mainly sited in terraces with soil of red sandstone, clay, and shale, interspersed with some chalk. The green of the vineyards set against the red-oxide sandstone makes for a taste French wines.

    The climate is set between moderate oceanic weather and the extremes of the mountains and continent. The winter is fairly mild with plenty of rain and snow. The spring is wet with occasional harmful periods of frost. Summer is hot and dry. The greatest risk lies in thunderstorms which can cause destruction, when combined with hailstorms.

    The autumn is often hot and dry, which is ideal for harvesting and ripening of healthy grapes. These circumstances combined with the difficulty of access to many of the vineyards means that the output is fairly low here.


    The French wines from Irouléguy

    Brana's Irouleguy red wineAbout two thirds of the production from Irouléguy is of red French wine. The wine's character is derived from the Tannat (maximum 50%), Cabernet Pranc (Axeria) and Cabernet Sauvignon. There are three categories of red French wine from Irouléguy: ordinary, the cuvees and the estate bottled wines in escalating levels of quality. The simplest Irouléguy is sturdy, high in tannin, fruity (blackberry) and spices. The better cuvees are more full-bodied, are aged longer in oak, and benefit from several years ageing in the bottle. The top estates (Brana, Ilarria, Iturritxe and Mignaberry) make outstanding wines with powerful bouquets of spices and black fruit (blackberry and plum) with a hint of vanilla. The taste for this French wine is complex, full, and rounded with a perfect balance between the fresh acidity, fruitiness, alcohol, body, and strong but rounded tannin. Enthusiasts never stop talking about the aftertaste.

    Just as with Collioure, ordinary Irouléguy red can be drunk when young with grilled fish, if chilled, especially if they are garnished with baked peppers. Drinking temperature for Irouléguy French wine: 14-16°C (57.2-60.8°F). The cuvees and estate wines can be drunk at 16-18°C (60.8- 64.4°F) .

    Brana's Irouleguy wineThe rose Irouléguy French wine is fresh and quite dry. It was this wine that originally established the good name of Irouléguy.

    Here too there is a combination of Tannat with Cabernet Pranc and Cabernet Sauvignon French wine. The colour resembles red currant and the delicate nose is fruity too with red currant and cherry, while the taste is both fresh and fruity. Drinking temperature for this French wine: 10-12°C (50-53.6°F).

    The rare Irouléguy white French made with Xuri Ixiriota (Manseng) and Xuri Cerrabia (Petit Courbu) is richer and fuller than its cousins of Bearn. This white French wine of great class has a bouquet containing white flowers, white peach, citrus fruit, butter, hazelnut, and almond underscored with a hint of vanilla and a mineral undertone. Drinking temperature for this white French wine: 9- 10°C (48 .2-50°F).


    {jcomments on}



    Isonzo white and rose wineHere too we can talk about exceptional white wines and excellent reds. The wine growing area is on the banks of the Isonzo river close to Gorizia. The vineyards extend as far as the border with Slovenia. The difference in taste between the previous Collio wines and these from Isonzo is not very great and the wines are similar. The area produces a generic Bianco from Tocai Friulano, Malvasia Istriana, Pinot Bianco, and Chardonnay.

    These whites can be dry to slightly sweet but are always remarkably fresh and often are slightly tannic. The other white Italian wines are made using Pinot Bianco, Pinot Grigio, Tocai Friulano, Verduzzo Friulano, Traminer Aromatico, Riesling Renano, Riesling Italico, plus of course Sauvignon Blanc and Chardonnay.

Tell us more about your winery and your wines.

Go for It!