perfect example in my opinion of going over the top and valuing the process over the results could be seen with Domaine Leroy’s wines in the great, great red Burgundy vintage of 1993. John Gilman, author of the newsletter The View from the Cellar , joins us again for a Q&A. asked him six questions; he replied with over 10,000 words! MORE >>

JMF: Chambertin is a place I would love to make wine, the terroir is fantastic. also drink Austrian Riesling a lot, and of course Chassagne Montrachet too. BG ( flipping through notebook, looking for questions he meant to ask ): What about climate change - do you think it is an issue in Burgundy? You cannot plan your whole week. MORE >>

Awesome wine, and it's the same price as a newly released 1er cru red Burgundy from a good terroir. White Burgundy is tough to buy, I think. The range includes some very good terroirs and the wines are made in a classic understated style. 2009 Immich-Batterieberg Riesling Kabinett , $23, Mosel Wine Merchant. MORE >>

So buckle up and get ready to hear his thoughts on what’s wrong with Riesling from Austria and Australia, screwcaps and their problems, the Loire, California cab then and now, indigenous yeasts, roto-fermenters, small oak barrels, wines over 14% alcohol and why he uses scores! German Riesling. Austrian Riesling. The Loire. MORE >>

Your interest in the techniques used for aging wine was influenced by your stay in Ireland, would you say that those techniques are more or less important than terroir ? Terroir is a three fold concept: The most obvious first two are soils (and their interaction with vines.) As you know the whole of Gironde is classified as AOC ground. MORE >>