The Belgians' relationship to the area goes back over five centuries. Belgium was seen as an extension of the big market for Right Bank wines in northern France.
[Jane Anson] ‘Like many Chinese who have grown up in large industrial towns, the space out here feels like true luxury.’ Lina Fan told me this at the end of a morning chatting about everything she is doing in Bordeaux. Her skills and business plans are so
[Jane Anson] Premature oxidation, or premox. When a wine fault has its own affectionate nickname, you know it’s become a widespread issue.
[Jane Anson] We're now in week five of the Bordeaux 2012 En Primeur Campaign, and this year, for once, the vast majority of the big name estates have already released their prices. 2012 has been a quick campaign right from the start – Chateau Gazin showed
[Jane Anson] It would be easy to miss the Chasselas vines growing outside the Maison du Balzac museum in the affluent 16th arrondissement of Paris, or those clinging to a pergola in Place Catherine-Labouré on Rue de Babylon on the Left Bank. Most people w
[Jane Anson] ‘First jury duty I have been upset to be turned down for,’ said one tweet from a New York wine merchant in late March 2013, as the eight-strong jury was selected for Koch vs Greenberg.
[Jane Anson] Make your own Bordeaux wine--An evening at one of Viniv's client MashUp weekends just might be the most unusual networking group in the world, and almost certainly one of the most fun. You could be seated next to Lee Soo Man, record producer
[Jane Anson] Almost two years in to heading up Francis Ford Coppola’s Inglenook winery, Philippe Bascaules – who moved to Napa for harvest 2011 after 20 years at Chateau Margaux in Bordeaux – tells me that he has very little time to make friends locally,
[Jane Anson] There are, reportedly, almost 6,000 extra bodies in Bordeaux this week, from 53 different countries, all armed with a pen, pencil, ipad or laptop, all doing their bit to support the en primeur industry that is worth several billion euros annu
[Jane Anson] The recipe for a fake Chateau Lafitte [sic], according to French oenology professor Joseph-Francois Audibert, is perfectly simple