Growth and momentum continue for family-owned New Zealand leader. Family owned company Giesen Wines is the only New Zealand company to be named on a prestigious list of the fastest growing wine and spirits brands in the US.
Penfolds has won this year’s James Halliday Chardonnay Challenge for its 2015 Reserve Bin A Chardonnay, taking out Best Chardonnay in Australia as well as Best Chardonnay from the Adelaide Hills. With an overall score of 98 points from the panel of judges, the Penfolds wine was deemed the most complete and balanced of the 600-plus entries.
Before me are nine hand-labelled samples of cabernet sauvignon picked in March 2015 from two parcels of land at one Coonawarra vineyard, fermented two ways and then collected four ways (or is that five?) in five kinds of barrels of two sizes.
New Zealand Winegrowers has announced the three UK and Ireland-based sommeliers chosen to take part in its 2017 Sommit scholarship programme.
A recent breakthrough in Alzheimer’s research is welcome news for master sommeliers and, well, people who just really like wine. A new study in Frontiers in Human Neuroscience found that sommeliers, i.e., people who have heightened olfactory capabilities, are less likely to develop Alzheimer’s and Parkinson’s.
Grapes are ripening earlier and more quickly around the world, putting pressure on winemakers
Australians farmers have been urged to introduce more so-called protected regional branding in a bid to mimic moves made by products from Champagne and Cognac in Europe.
ANY trade deal with the European Union must include “equitable” trade of agricultural products, Australia’s Trade Minister has warned. Steven Ciobo said “high levels of border protection persist” despite “comparatively low” tariffs in Australia and the EU.
Britain’s Permira has emerged as the mystery suitor circling Accolade Wines, as the $1 billion business heads for a listing on the Australian Securities Exchange or a trade sale.
A new book, Understanding Wine Chemistry, is the result of an international collaboration of faculty from three of the best-known wine programs in the English-speaking world. Dr David Jeffery (the University of Adelaide) and fellow authors, Professor Andrew Waterhouse (University of California Davis) and Associate Professor Gavin Sacks (Cornell University)