Forum: Wine Talk Posted By: Nate Weis Post Time: 01-18-2008 at 04:38 PM

First, you'll find a link to the new short movie, the Meatrix 2½, on our home page, along with a few new blogs on the very left. US Cheesemakers Update: We're now up to 207 cheese makers! We haven't had the time to do more detailed descriptions, except for a ...

It's time, again, to point blog readers to some of the latest additions to the main wineanorak site:Il Paradiso di Manfredi: a report on a visit to this sensational Brunello producer About me: I've updated the gratuitous self-promotion portion of my website with more details of what I've been up to Colomé: reviewing the wines from this highly regarded Argentinean producer Henschke: one...

Forum: Wine Talk Posted By: Paul Galli Post Time: 08-10-2007 at 07:37 PM

Just arrived this morning were some samples of the new Banrock Station No Preservative Added range. Tasting notes to follow shortly. Bookmark It Hide Sites

Questions on the subject of SO2 or Sulphur Dioxide or preservative 220 often seem to bring people to here. Often the questions involve preservative free wines. It is worth noting that while it is possible to produce wines without the addition of this product, it does not necessarily follow that ...

A question that we here often  is what is fining? Fining is simply a process that where a material is added to wines, mixed in and allowed to settle out. In the process some particular component of the wine is reduced or removed. The fining agent and the component of ...

Is there any one in New Zealand making a Pinot Gris under 10 grams per litre residual sugar? The last one time I was told that a particular Pinot Gris was a “drier style”, it came in at that figure of 10 grams per litre when tested. Not that it ...

A couple of days ago I posted a question, “are there was any wineries that use free range eggs for their egg white fining of red wines (when necessary)”. The first winery to respond was Villa Maria . For those of you who prefer free range eggs it’s nice to ...

Police in France have apparently broken a ring of sugar smugglers. This may sound silly but the laws that are in place to protect the good name of it’s wine regions there are strict limits on how much sugar or acid can be added to Beaujolais and other French wines. ...