A significant amount of New World wine is now bottled at its destination, a trend that supermarkets have helped to drive in the UK. But what effect, if any, does this have on the wine? Barry Dick MW tells Decanter a bit more about the process.
The broad spectrum of flavours and aromas that toasted new oak can impart to wine is more than familiar, from vanilla and caramel to rich mocha and baking spices. But costing as much as £700 a piece, it would be hard to justify purchasing new oak barrels for their flavour alone. So what exactly is the role these expensive vessels play?
What is the difference between primary and secondary aromas?
Is it more expensive to ship wine from further away?
What are the basics of wine blending and what do winemakers think about when preparing a blend?
Will there ever be an individual who's influential enough to hold sway over the Chinese market? Wine educator Julien Boulard said the key influential factor may well be a ‘what’, rather than a ‘who’...
How do you keep your decanter crystal-clear over time?
An exclusive society known as the order of the golden sabre, or Confrerie du Sabre d’Or, demonstrated its Champagne sabring skills on bottles of Perrier-Jouët at Smith & Wollensky in London...
Why does Mainland China need its own sommelier association? What does it take for sommeliers from Greater China to compete in world-class contests? See the graphs below.
Amid news of team GB sipping Champagne on their British Airways flight home from the Rio Olympics, we ask wine expert Andy Sparrow whether wine tastes any different in the air.