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Archive by Date | Archive by Article Title
Choosing a Corkscrew
When choosing a corkscrew the screw is the most important component. Peter F May compares them
Insider’s Guide to Champagne - Book Review
"The Insider’s Guide to Champagne – 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 – 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.
The hows and whys of decanting wine at home or in a restaurant.
Norton, The American Wine
Norton is a true American grape variety because it originated in America rather than being brought from Europe. And, rarely for a native American grape variety, it makes an excellent wine, says Peter F May
Glühwein - German Mulled Wine Recipe
Glühwein is a warm spicy traditional German winter drink made from warmed wine. It's easy to make and very welcome if you've been out in the cold, maybe carol singing!
Glass wine bottles are on their way out.
Glass wine bottles are so last century! The wine business wants to move to alternative packaging because its better for the planet and saves them money. And it seems the public are increasingly willing to pour wine from tins, plastic and cardboard. Peter F May investigates.
Blood in Wine?
A recurring story going the rounds holds that blood products are found in wine, worrying for mad-cow disease reasons and distasteful for vegetarians. Peter F May looks at the facts.
Winery Dining with Rest and Tranquillity
Having read in Sunday’s newspaper that the restaurant at Rust en Vrede winery had been judged third best in Africa and first for service at the same time as winning a wine tourism award we decided to head there for lunch and to see for ourselves.
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