Oplato is “un classique de l’apéro” a must for lovers of aperitifs, conviviality and plated delights from Auvergne in Rue de Charonne, Paris
A magical forest, a vineyard and a dream to make wine, Pago de Larrainzar gives sense to the ancestral land in Navarra
A magical forest, a vineyard and a dream to make wine give sense to the ancestral land of family Larrainzar. Result: Pago de Larrainzar Reserva Especial 2014 single vineyard.
Eva Clüsserath is a veritable phenomenon in Germany’s Mosel. Her Trittenheimer Apotheke Riesling wines are among the best in the Mosel Valley.
I thought I knew where to go for the “True Italian Taste” in Amsterdam, until I discovered more “Authentic Italian Tables” through a walking-tasting organised by the Italian Chamber of Commerce.
Highly esteemed by wine connoisseurs and wine lovers alike, Cinque bar & deli is a welcoming little wine bar in Athens with a great selection of Greewines
When Ladies’ Home Journal in 1929 asked Eleanor Roosevelt to give her view on food, she wrote: “I am sorry to tell you that my husband and I are very bad about food”.
1982 Mouton Rothschild reveals the DNA of a legendary 1st Growth. It needs to be tasted to be believed
The Château Mouton Rothschild 1982 is a stunning, gorgeous wine. It is elegant, refined and lively, even in this mature stage. When Bordeaux is on this level, there is hardly anything like it.
The innovative winemaker Nicolás Sánchez’ vision results in a surprising new Garnacha wine coming from one of Spain’s driest and coldest DOs.
In Peso da Régua on the western boundaries of the Port region, the people, landscapes and history of Port wine come first in Museu do Douro – Douro Museum
Freixenet 2015 Cava Cuvée de Prestige is an unusual blanc de noirs assemblage of the Red Grenache grape & the native white Subirat Parent varietal
Puisserguier is surrounded by “Garrigues”. This “je ne sais quoi” gives Marsanne its gentle, fruity expression in Le Pinada 2018
The genius of Prosecco lies in its enormous popularity. Prosecco’s message oozes lifestyle and goes above and beyond the appeal of just any sparkling wine.
Diane Losfelt of Château de l’Engarran awarded “meilleure vigneronne”of the year 2020 by Guide Hachette
Diane Losfelt sees a bright future ahead for herself and Château de l’Engarran. And she has every reason to. Guide Hachette just voted her winemaker of the year 2020.
Castello di Volpaia Chianti Classico Riserva 2016 vintage presents both the power as the sophistication of Sangiovese.
In France, they call it ‘typicité’, in Italy ‘tipicità’, in English typicity. What is wine typicity and are we talking the same language?
The prestigious International Wine Challenge not only awarded the Torres Salmos 2016 95 points and a gold medal but also the title best Priorat wine
A wine bar in Paris. Yes! But then different. “Le Bon JAJA” at Chai Parisien seduces friends and wine lovers alike. It is the Paris we love.
Les Jamelles 100% Grenache Noir Vallée de la Boulzane reveals itself slowly in the glass, offering a compelling, abundant yet concentrated wine, with ripe red and black fruits, a hint of spicy oak, beautiful tannins, and a silky, ample finish.
The history of wine is long, it takes a writer of Hugh Johnson’s stature to bring it to life. The Story of Wine is now available in a re-issued and updated version, plus Johnson’s view on the changes in the global wine world in the past 30 years.
With an estimated 1,000 year history of cultivation, Koshu is Japan’s oldest grape variety. Koshu wine enhances the natural flavours of Japanese cuisine.
There must be in everyone a love for Spanish Cava. Winejus tasted Huguet Gran Reserva Brut Nature 2009 starring the Parellada grape.
The salty winds coming off the nearby Atlantic ocean give Mar de Frades Albarino a saline touch you can taste so well in the 2019 vintage. It is called “the Atlantic vintage” as it was cooler and wetter than usual.
Starlicious Rond de Tafel or around the table is a new, temporary […]
Yann Chave’s Crozes-Hermitage Le Rouvre 2014 is born under a lucky star. Or rather, on an excellent terroir with 50-year-old Syrah vines. Le Rouvre 2014 expresses Crozes-Hermitage so well that it becomes its ambassador.
If you take the Grand Cru dreams of a Dutch owner, an innovative winemaker, and a stellar consultant, and put them all together under the roof of Domaine de la Jasse, you’ll get Tête de Cuvée made of 100% Cabernet Sauvignon.
Carciofi alla Giudea, Roman style artichokes, a delicious century-old fried Jewish delicacy from the eternal city of Rome
Nothing brings back the memories of the chaos, grit, splendor, and contradictions of the fascinating city Naples more than the intense smell of a Neapolitan pizza.
Clairette de Die is a naturally sparkling white wine, made of minimum of 75% Muscat Blanc à Petits Grains and generally only a tiny amount of Clairette Blanche grape. A wine called Clairette, but mainly made of Muscat Blanc, is a bit odd when you think about it.
Pascal Agrapart Complantée is an Extra Brut Champagne, a field blend of 6 varieties co-planted – or complantée in French – on a single parcel in the La Fosse vineyard in the village of Avize.
The staff and the relaxed crowd make Parisian bar Combat super welcoming. Not only that, bar Combat’s cocktails are delicious.
As a result of climate change, Champagne’s grapes are very ripe, with acidity decreasing in grape must. To preserve acidity, a winemaker can use no less than 7 grapes in Champagne, including the 4 forgotten ones.
Landscape philosopher Fernando Caruncho plays with our perceptions in the Puglian vineyards of Masseria Amastuola. Our brain “learns” how a vineyard should look, square and immobile, yet Caruncho’s vine waves create a whole different motion.
One of the most peculiar objects used to taste wine is a tastevin. Some sommeliers still use the tastevin, although nowadays it functions more as a tool for commemorations or decoration.
In one of the most dynamic wine regions of (Southern) Italy, Planeta Feudo di Mezzo winery produces Etna Bianco. Grown in the volcanic soils of Mount Etna, this modern take on an Etna white oozes a lot of freshness, minerals and energy.
A wine once enjoyed by Queen Victoria slipped under the wine radar until 20 years ago. Now one can easily say that Saint-Péray is bubbling and buzzing again.
Any fan of port will be delighted with the 2016 vintage. One of the most declared vintages of all time Quinta do Noval delivers with structure, elegance and finesse.
A white Hermitage wine from the Northern Rhône can develop in the cellar for over two decades. In all stages of maturity it pairs gloriously well with food.
Cristían Carrasco (Torres, Chile) researches Chile’s ancestral grape varieties to understand their enological potential & their resistance to heat and drought.
Bellingham Bernard Series pays homage to the legendary Bernard Podlashuk, whose daring vision, tenacity, drive put Bellingham on the wine map, but also South Africa as a wine country.
Sebastiaan van Bokkel’s grandfather Bobby was the inspiration for Bobby’s Gin. Launched in 2014 Bobby’s infused gin recipe, using Indonesian spices and herbs, laid the foundation for Bobby’s Gin -Schiedam.
A whole different side to a Speyside single malt. The fourth release in the Glenfiddich Experimental Series. named Fire & Cane is a lightly peated, thus Fire.
So you want to be a wine media and travel writer I […]
In the 1990s Symington began producing Douro DOC wines from the vineyards and indigenous grape varieties in the Cima Corgo and Douro Superior sub-regions. Symington’s Altano Douro red is the result.
Canada’s spirits market is lively but volatile. The passion of small artisan distilleries revived Quebec’s craft beverage industry to eventually become its cornerstone.
The grape Viognier comes into its own in Condrieu. Condrieu is a tiny, white wine area in the North Rhône Valley, south of Lyon. Viognier produces there a wine in a category all of its own.
Wine & Beyond. Winejus cuts through the noise and writes actively about wine, travel, food, and spirits. Let’s enjoy, together. The spoken word is beyond writing. A wine already consumed is beyond tasting. Unless the taster is telling its story.