Oenology France - New York Wine

A WINE STORY JULY 11, 2010 Chatting with Valérie Rousselle-Riboud of Chateau Roubine in Provence, France “You must have some fresh Truffles on toast!” says attractive blond Valérie Rousselle-Riboud, looking very glamorous and jet-set in a chic white dress. MORE >>	DR. VINO OCTOBER 6, 2009 Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman It only took two vintages (one being the extremely difficult 1984s) for the Soci and the winemaker to part ways, and they hired a very young new winemaker right out of oenology school who was willing to make wines in the traditional manner that the Produttori has always championed. asked him six questions; he replied with over 10,000 words! MORE >>	RECENT POSTS MARCH 1, 2012 \| A WINE STORY Eric Boissenot Kicks off Exhibition of Argentic Photographs of Brane-Cantenac during En Primeur MARCH 25, 2011 \| VIGNA UVA VINO Suhru Red 2007 Long Island JULY 11, 2010 \| A WINE STORY Chatting with Valérie Rousselle-Riboud of Chateau Roubine in Provence, France OCTOBER 6, 2009 \| DR. VINO Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman AUGUST 18, 2009 \| WHY WINE BLOG Why Wine: Joeshico Wine Review; Two Great Organic Rioja's MAY 5, 2008 \| WINE TASTING GUY They don't make 'em like they used to
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A WINE STORY MARCH 1, 2012 Eric Boissenot Kicks off Exhibition of Argentic Photographs of Brane-Cantenac during En Primeur The first is his profession – oenology – for which we might say, like René Goscinny, that “he fell into it when he was a young boy.” link]. MORE >>	VIGNA UVA VINO MARCH 25, 2011 Suhru Red 2007 Long Island All round this is a very good value at $19.95 retail per bottle MORE >>	WHY WINE BLOG AUGUST 18, 2009 Why Wine: Joeshico Wine Review; Two Great Organic Rioja's Young Roberto Ijalba Pérez’s passion for oenological innovation and cutting-edge trends are beginning to make their mark on the bodega’s wines. MORE >>	WINE TASTING GUY MAY 5, 2008 They don't make 'em like they used to recently read an article that discussed the use of modern winemaking techniques and how it has led to the possibility of no more BAD vintages in France - something that was a regular occurrence (so bad it was almost considered a wasted year) just 10-20 years ago. My take on all of this falls somewhere in the middle. MORE >>
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