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Archive by Date | Archive by Article Title
The launch of a cola flavoured red wine in France took the world by surprise, but Peter F May says that diluting and flavouring wine is nothing new.
Voodoo Vintners - Book Review
Wines described as Biodynamic are appearing on shelves but what does that really mean? Peter F May has a much better idea after reading Katherine Cole's short informative and enjoyable book Voodoo Vintners - Oregon's Astonishing Biodynamic Winegrowers
The sun is shining and there's an invitation to a barbecue. But what wines best accompany meats cooked over an open fire? Peter F May has some suggestions.
Bargain French Wines
A trip to the wine shop provides a surprise to Peter F May and he ponders on his purchases and the bargains available in French wines
Wine Terms from Lees to Natural
The glossary looks at that you that you might encounter at tastings and winery visits, including Lees, Killer Yeast, Malo MLF and Malolactic Fermentation, Meritage, Micro-oxygenation, and Natural Wine.
Wine Terms from Drip Irrigation to Hybrid
Wine, like many interests and business, has a language of its own. This growing glossary explains terms in common usage at tastings and winery visits. Peter F May explains the meanings of drip irrigation, dry, dryland farmed, en primeur, enzymes, futures, green harvest, guyot and hybrid.
Food for Wine Tastings
If you are wondering what kinds of food to serve at a wine tasting, Peter F May has some ideas.
The Initiates - Book Review
A comic artist spends a year learning how to grow and make wine with a small artisanal wine farmer whose wines score 90+ Parker points. The result is this charming graphic book of naturalistic drawings, says Peter F May.
Wine Terms from Cover Crops to Disgorgement
Wine, like many interests and business, has a language of its own. The following entry in our expanding glossary explains terms in common usage at tastings and winery visits from Cover Crops to Disgorgement
Wine Terms from Claret to Cold Stabilisation
Wine, like many interests and business, has a language of its own. The following entry in our expanding glossary explains terms in common usage at tastings and winery visits from Claret to Cold Stabilisation.
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