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 F E A T U R E   A R C H I V E  

Archive by Article Title | Archive by Date

Labels, Temperature, Eggs, Milk and Fish
What is the ideal temperature to serve wine, selling wine label collections and why their is a warning that wine contains eggs, milk and fish are all questions Peter F May has recently answered.

Ladybird/bug Beetle Taint in Burgundy?
Burgundy expert Bill Nanson thinks that some recent vintages have been tainted by ladybird/bug beetles. Peter F May takes a master-class, listens to the arguments and tastes the evidence.

Les Bourgeois winery - Missouri
Les Bourgeois winery, Missouri, is located on the banks of the Missouri River where they grow Norton and other American and hybrid grapes. Peter F May went to taste their Norton and stayed for a delightful lunch at the cliff top bistro with stunning views along the Missouri.

Madeira Wines - Book Review
A beautiful new colour book about Madeira wines confounds expectations by containing detailed information.

Malbec and Steak Matching
Malbec makes a perfect partner for steak, but do specific cuts of meat have an affinity with wines grown in different regions? Peter F May goes to Gaucho Argentinean steak restaurant to find out.

Malbec World Day
April 17th is celebrated as Malbec World Day. Peter F May visited Londonís Gaucho Argentinian Steak restaurant to learn about Argentinean Malbec from Phil Crozier, Gauchoís Director of Wine.

Marvellous Montepulciano
Montepulciano is a red grape grown in the Abruzzo region of Italy. Pt's Peter May's 'go to' wine for past and pizaa.

Matching Wine and Spice
With parsley behind his ear and an empty glass on his head Peter F May is taking the matter of matching wine with spicy foods seriously.

Mateus - Wine and Palace
Mateus Rosť is one of the world's most successful wine brand. On its iconic bottle is a picture of Mateus Palace. Peter F May visited the Palace in Portugal and found many riches but that bottle was not there.

Mimosa, Kir, Bellini and Bucks Fizz
Wine is delicious on its own, but sometimes it is great to make a longer drink by adding orange juice or to sweeten with liqueur or peach puree. Peter F May looks at some wine based cocktails that have become world famous.

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