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The history of Penfolds and how Grange came to be sounds like a proper mystery novel. Years of secret winemaking by Max Schubert leading to one of the most iconic South Australian wines, the rise of its intriguing counterpoint found in St. Henri Shiraz, and a thriving wine business led by a women (in possession of a lock of Rob Roys hair) not much unlike the Grande Dame at the wheel of Veuve Clicquot.

At this Quinta, one feels a genuine Douro in which tradition is still what it was!

In Rheinhessen, wine consumers can be really part of the process of winemaking.
They are cutting grapevines in the vineyard, they learn how to maker a cuvee – and in the end, they are even making their own wine, right in their own kitchens or cellars: "We wanted to give people a chance to really experience what it means to be a winemaker", Wolfgang Thomas says.

Domaine Bousquet was one of the first certified organic producers in Mendoza far before it became a buzz word in local wine circles. Arriving with a philosophy driven by his home terroir in Carcassonne, France, and inspired by four generations of wine producers before him, Jean Bousquet first arrived to Mendoza in 1990 and soon developed the winery which has been one of Mendoza’s icons of organic wine production ever since.

The French definition of 'Terroir' often includes climate or at least microclimate. Nowhere in Bordeaux does this seem more appropriate than in Sauternes and Barsac. Thanks to its proximity to two rivers, the large and sluggish Garonne and the smaller more vibrant Ciron, this south-western corner of the region has its own unique microclimate.

 

Gemtree Wines - Best Sustainable Wine Tourism Practices 

Adelaide | South Australia

Heads up: the words ‘wine tourism’ always scare me a little bit. I have two images pop up in my mind when I see these two words strung together, and personally I do not think either of them is very pretty.

Acacia House by Chris Cosentino debuted in Napa Valley in May 2017. Offering an inventive approach to relaxed Napa Valley fare, Acacia House honors its Wine Country location with unique regional wines complemented by select European accents. Set within the historical Acacia House dating back to 1907, the restaurant reflects the rustic, convivial atmosphere of the former inn with updated elements from celebrated design team Yabu Pushelberg.

 

The menu is always changing but there may be pea soup with croutons, ham, charcuterie and cheese board, veal carpaccio with pink pepper and rocket and parmesan salad, filo pastry alheira, sweet-and-sour puff pastry with a Aneto rosé, wild game meat alheira wrapped in puff pastry with applesauce and cashew nuts and a few more starters that can also be used for snacking, which in itself can be a great meal.

Many Bordeaux chateaux welcome visitors to taste their wines alongside food, either opening restaurants or offering catering to clients and guests. Bordeaux is known as a food wine after all. A pioneer in Sauternes tourism, Chateau Guiraud is open for visits and tastings seven days a week, and has been for over 30 years, so it's fitting that they were the first amongst the 1er Grand Cru Classé Chateaux of Sauternes and Barsac to open an on-site restaurant in February 2018.

 

Trapiche is one of the most historical wineries in Mendoza, with a florentine building that was constructed in 1912. Although the building is historic, its restaurant is the epitome of modernity. A glass cubic structure sits between the vineyard and winery, with excellent views overlooking both. The restaurant also overlooks the kitchen garden, which is an important element in the cuisine of Espacio Trapiche — priding itself in using the freshest and most local ingredients.

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