[Andrew Jefford] I feel some unease at such times – about assuming that there are no lines of connection whatsoever between a family annihilated in a bombed home and a blocked malolactic fermentation, or between a swiftly fatal disease with no cure and th
[Andrew Jefford] The amelioration of ‘light’ Bordeaux wines with much darker wines from other regions is the most celebrated historical example of institutional cross-regional blending.
[Andrew Jefford] Prior to a visit to the Diam production facility at Céret in Roussillon (one of two factories, the other being in Spain’s Extremadura), I polled my Facebook contacts on the topic. The results were bewilderingly diverse.
[Andrew Jefford] To de-stem or not to de-stem: is it every Pinot grower’s Hamlet moment?
[Andrew Jefford] Bourboulenc is usually part of the blend for white Châteauneuf du Pape, but rarely much more than 10 to 30 per cent; here in La Clape, by contrast, it’s the backbone of the blend.
[Andrew Jefford] No wine producer is required to list any of the 250 or more potential additives which can find their way into wine, sulphur aside. This is palpably unfair, since food manufacturers are generally required to list additives, even if such l
[Andrew Jefford] Is hail the most tangible negative effect of climate change, at least in France’s fine-wine vineyards? And if so, can we do anything about it?
[Andrew Jefford] French wine’s increasingly effective lobbying arm is called Vin et Société. After a tendentious success in October last year, it has recently launched a new campaign – to try to clarify some of the vagaries of interpretation surrounding t
[Andrew Jefford] The week before last, as hail flayed unlucky Cognac and the Northern Médoc, it was encouraging to see so many Burgundian smiles.
[Andrew Jefford] Too much time must elapse between grape delivery and eventual sale as a great 75-year-old bottle of frasqueira; it will be the auctioneers and the collectors who profit most...