[Andrew Jefford] Australia’s resource boom may be drawing to a close, but there is no stopping the deep-cast mining of wine statistics and data at the University of Adelaide’s Wine Economics Research Centre under its energetic Executive Director, Professo
[Andrew Jefford] Most great terroirs, I’ve come round to believing, can produce different sorts of compelling wine.
[Andrew Jefford] In contrast to elsewhere in France, 2013 was a superb vintage in Languedoc-Roussillon. For whatever reason, the world is thirsty for the wines of my adopted region at present.
[Andrew Jefford] The 2012 DRC wines are singularly beautiful wine objects, after all, and tracking the play of their lineaments might teach us something about wine beauty more generally.
[Andrew Jefford] Mindful that any serious Premier Cru white burgundy now costs over 500 euros for a 12-bottle case, I thought I’d take a look at the Loire valley’s most credible alternative to white burgundy: Savennières.
[Andrew Jefford] Anyone who visits wine cellars regularly will have noted clay, concrete or earthenware jars of various sizes and forms stealthily invading the world’s wineries, both modest and grand.
[Andrew Jefford] Those deciding on Cabernet, Merlot or Shiraz want to run a sound business; those planting Pinot usually hope to make the best wine in the world.
[Andrew Jefford] France is in the felicitous position of having 26 per cent of that world market to itself. Given that, it’s not illogical for all French winemakers, wherever they might find themselves, to consider making a little sparkling wine.
[Andrew Jefford] Will there, one day, be a Department of Terroir Studies at a leading academic institution?
[Andrew Jefford] Just as there is no wine quite like Château Musar, so there will never be another winemaker like Serge Hochar. Let me try to explain why.