Another in a series of posts from France by Morgan Twain-Peterson. I am back in Bordeaux, this time stationed at Les Ormes de Pez, the smaller chateau owned by the Cazes. Though I loved living with the other interns at our little villa the village of Bages—the house was like ...

... for the fermentations are kept at a “relatively cool” 28-30 degrees C. Post-fermentation maceration is relatively short...

As you can probably tell by now there are a lot of chateau clustered in the Medoc. Their grand facades, some in better repair than others, are probably the greatest outward manifestation of the high amount of wealth that is concentrated here. Almost all labels of chateau show the picture ...

I received a great email from Morgan yesterday with this article attached and had to share it. Morgan is currently over in France right now working harvest at Chateau Lynch Bages in Bordeaux. It’s a long article, so I’ve split it up in to a couple posts. I’ll publish the ...

Another in a series of Morgan’s dispatches from Bordeaux. Look for part two of yesterday’s post on Wine Sediments later this week. This morning I awoke to a heavy gloom. Thunderheads bumped shoulders in the distance, darkening the Medoc from Margaux to Pauillac. Deciding to be optimistic I left the skylight to my room open and left to start taking maturity samples of Merlot parcels from...

... alcoholic fermentation and a few days of post-fermentation maceration. They undergo malolactic...

Antipodean Blogging By Post I received my package from Cindy in Melbourne yesterday (I would have got it sooner but I was out of town) and I was more than satisfied. Thank you so much! I got a packet of wonderful Smith’s sausage flavored potato chips which, yes, tasted and smelt like real BBQ snarlers, like Barbra’s these were gobbled up by Megan and I almost before the top of the box...

We’ve discovered and vibed with this cool young blogger who calls himself the Vino Bandito and have decided to bring his perspective to Grape Thinking. His actual name is Brad Maier and he just graduated from the University of Miami. He has a lot of passion and clear insight and ...

Over at Wine Sediments . Less than 400 cases made, so if you’re interested go give it a read.

(images: eyesonafrica.ne, shebeenpub.com, news.aunz.yimg.com, experienceholidays.co.uk)Following is guest post fromHenré Rossouw. Henré is the social media strategist and blog author of Win eCountry.co.za , an umbrella wine, food and lifestyle portal dedicated to the Paarl Wine Region . Paarl’s rich history, quality wines and breathtaking scenery makes it one of the wine landmarks of South...