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Same label but different wine
Wineries sometimes produce different batches of wine under the same label. If you read a review of a wine that impresses you enough to go out and buy it and you are disappointed when you taste the wine it may be because you have tasted a different wine. Peter F May explains why this happens.
Wine in Thailand
The industry is less than twenty years old and conditions are not ideal but enthusiasts are growing and making other wines in Thailand which you may see them on the list of your local Thai restaurant.
Taste 100 Different Varieties
Want a wine qualification with an impressive certificate to hang on your wall, yet donít fancy book studying or taking examinations? All you need to qualify for certification by the Wine Century Club is to drink some wine.
Barrels - Why are they used?
Wooden barrels were once the standard goods container. Nowadays you'll only likely to see them in a winery. Peter F May asked today's winemakers why they still used this archaic reminder of the past.
Old Wine - How much is that bottle worth?
How much is an bottle of old wine worth? Peter F May explains what factors affect an old bottle's worth.
Valuing Old Wine
How do you find the value of an old wine? Peter F May gives some tips.
Choosing a Corkscrew
When choosing a corkscrew the screw is the most important component. Peter F May compares them
Insiderís Guide to Champagne - Book Review
"The Insiderís Guide to Champagne Ė Everything you should know about Champagne, but nobody tells you" is an eBook by Jiles Hanning who lives in the region and for ten years worked for Moet et Chandon at their head office. The book is reviewed by Peter F May
Prosecco Gets Serious
Prosecco is a sparkling wine from Italy made from the Prosecco grape but other regions and countries are growing Prosecco vines. Italy has claimed the word Prosecco for itself in a legal move that has implications for everyone. Peter F May investigates
Sabrage Ė How to Slice the Top off Champagne
Sabrage is the name given to the art of slicing open Champagne with a sabre. In this article Peter F May explains how anyone can do sabrage and that a sword is not needed.
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