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Your First Wine Cellar
Whether you have two or two hundred bottles available to drink in the future, yoou have a wine cellar, says Peter F May, who considers where and how to store them.
What Next for New Zealand?
New Zealand is famed for its zingy grassy Sauvignon Blanc. But is it wise to be reliant on a single variety?
Tasting the World's Rarest Wine
When in South Africa Peter F May visits Jerry Rodrigues who has single handedly created a new wine grape variety.
Smoky Tastes in Wine
What causes that smoky taste found in some wines? South African red wines are often noted as smoky by reviewers. The cause has been put down to local soils or winemaking practises. But the actual reason appears to be much simpler and, with hindsight, obvious. And it's avoidable.
How did Mission Survive in America?
How could the European grape variety Mission be planted and survive in the Americas when it's home to phylloxera? It was phylloxera on American vines taken to Europe in the late 1800s that destroyed Europe’s vineyards and then spread around the world.
Volcanic Wines from Lanzarote
In desert conditions and black volcanic ashes are some of the world's most unusual vineyards. Peter F May travelled to Lanzarote island to taste wines of the volcano.
Wine Tasting Strategy
Walk around wine tastings need to be approached with a plan. Peter May attends two and meets someone with a rewardingly simple strategy.
Wine Tasting at Chrysalis Vineyards, Virginia
After visiting the world's largest Norton plantings at Virginia's Chrysalis Vineyards in company of owner Jenni McCloud Peter F May tastes a range of Chrysalis wines at their just opened new tasting centre.
Visiting Chrysalis Vineyards, Virginia
Peter F May visits the world's largest Norton plantings at Chrysalis Vineyards in Virginia and meets its charismatic owner, Jenni McCloud. Jenni has a new tasting room and shares her vision for developing a complemenatry farm around the winery
Back Label Turn-Offs
Some common descriptive words on wine back labels are a no-no it seems, and why are food suggestions getting so weird, asks Peter F May
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