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  • Lambrusco - Seriously Fun Fizz

    Posted on May 28, 2014 by alice

    Lambrusco is back, and this time it means business. A growing band of aficionados made up of the nation’s restaurateurs, sommeliers, wine shop owners and wine critics are challenging the public’s preconceptions (and in some cases misconceptions) about this famous fizz.
    Last time Lambrusco took the world by storm it was in the 1980s, an era ...


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  • D is for Diatomaceous earth

    Posted on May 2, 2014 by alice

     
    What kind of earth?!
     
    Diatomaceous earth - also known as Kieselguhr - is a naturally occurring highly porous, chalk-like sedimentary rock mineral made mainly of silica and consisting of fossilized remains of diatoms, a type of hard-shelled algae. Under the microscope, the particles of diatomite show up in a variety of shapes: symmetrical figures resembling disks ...


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  • C is for Calcareous Soils

    Posted on April 24, 2014 by alice

    STEEPED IN TRADITION AND TRULY UNIQUE.
    In the far eastern corner of France, in between Burgundy and Switzerland, you will find Jura.  The climate of Jura is continental with many similarities to Burgundy, however the winters are more aggressively, bitterly cold. The soils are calcareous (literally Jurassic), and the wines produced are distinctive, especially those made ...


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  • Roll up, roll up and join us in welcoming Quinta da Plansel to the Enotria family!

    Posted on April 23, 2014 by alice

    The Quinta da Plansel winery can be found just 100km east of Lisbon, in the heart of Alentejo. The winemaker and owner, Dorina Lindemann, and her team, specialise in producing wines made from indigenous Portuguese varieties. The story began when Dorina’s father Hans Jörg Böhm, a young German businessman, capsized his sailing boat with a ...


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  • B is for Barolo

    Posted on March 26, 2014 by alice

    Barolo is without doubt one of the world’s most intriguing wines. When crafted with patience and care it is complex, powerful, elegant and endearing. E.Pira, Fontanafredda and Conterno Fantino are all of these things and more!
    E PIRA
    Since 1990, this jewel of Barolo has been run by the energetic and multi-talented Chiara Boschis, with the explicit ...


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  • A is for Alsace

    Posted on February 27, 2014 by johan

    Earning a listing for one of your wines at a Michelin-starred restaurant is a proud moment – so what must it be like to be featured by every single three Michelin-starred restaurant in France (that’s 26 in total)? It’s an accolade that reflects the historic excellence and purist vision of F. E. Trimbach, unquestionably one ...


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