• African wine

    South African Wine

    South Africa has undergone drastic political, social, and ethnological changes in the past ten to twenty years. Present day South Africa, in which the development ofthe economy is problematical could be given a big impulse by its wine industry. Ten years ago the wine was boycotted throughout most of the world but now South African wine seems set to conquer Europe, having made good starts in the United Kingdom and the Netherlands because ofthe historical links of both these countries with South Africa.

    Proud wine-growers will tell you that South Africa is the oldest of the 'New World' wine countries. The reality is that vines were not introduced into South Africa until 1655 while the first vines were planted in

    Mexico and Japan in 1530 and in Argentina and Peru around 1560. South Africa certainly started cultivating vines before California (1697) and New Zealand (1813).

    South African Wine

  • Alsace Wine Region and Grapes

    Alsace Wine Region

    Alsace Wine RegionAlsace wine region lies in the eastern corner of France, sandwiched between the Rhine in the east and the foothills of the Vosges in the west, with Switzerland to the south and Germany to the north east. This region runs for 90 miles along the border and has been fought over for centuries. Historical links explain why the wine making techniques are similar to those of the Rhine and why local names often appear Germanic. There are about 30,000 acres of vineyards, which in good years produce about 150 million bottles.

    Alsace is unique in France because usually all wines are labeled according to the seven main grape varieties used. Where this is specified the wine is made 100 per cent from that variety.

  • Ampurdán-Costa Brava Spanish Wine

    Ampurdán-Costa Brava Region

    Castillo de Perelada Cava Spanish WineThis is the most northerly DO of Catalonia, situated at the foot of the Pyrenees, bordering directly with France. The Catalans call this Emporda-Costa Brava. The area is delineated to the north and west by the Pyrenees and to the east and south east by the Mediterranean. Emporda-Costa Brava once produced sweet, syrupy and heavily oxidised wine such as Penedes. Because of dwindling demand for such wines a major changeover started about 25 years ago. Today Ampurdan-Costa Brava produces excellent, modern, light, and above all fresh wines, which are eagerly bought by the holiday-makers that visit the beaches of Costa Brava, but are also increasingly finding their way to wine lovers abroad. The area has held DO status since 1975.

  • Australian Wine

    More Australian Wine

    No New World wine-producing country has had such an influence on the entire philosophy of wine as Australia. The wine industry was also established here by European immigrants. Australia set about a radical change in wine-making techniques so that good wines could be made for a few Australian dollars.

    The European industry tried for years to protect themselves against these Australian wines but the public proved en masse to prefer the tasty Australian wines that were ready to drink, amenable, comforting, rounded, full-bodied, and warm. What is more they were much cheaper. It seems as though after years of battle Australia has not only won market for itself but also much more. Countless 'flying wine-makers' from Australia now fly from one European company to another to teach them how to achieve the same kind of results.

    More and more Australians are also establishing themselves in the South of France in order to make Franco-Australian wines. No other New World country has similar achievements.

    Australian Wine

  • Chablis Wine - French Wine


    Chablis Premier CruThis light, fruity and fresh tasting French wine is drunk young. True Chablis can be laid down for maturing but is also very enjoyable in its first year. This French wine is fully matured after three years.



    Chablis Premier Cru is at its best after three to five years. It does not contain the depths of the Grand Cru but can be drunk much earlier for those too impatient to wait.

    A Premier Cru Chablis is golden with a definite tinge of green. The nose is fruity but above all vegetal : lemon balm, fern, and the suggestion of coriander. The taste is dry and reminiscent of chalk with a touch of iodine. Known Premier Crus are: Mont de Milieu, Tonnere, Sechet, Montee de Fourchaume, Montmains,Vaillons.


    CHABLIS GRAND CRU French wine

    Chablis Grand Cru French wineThese French wines need to be laid down for at least five years after bottling and can certainly be left for twenty years. These are rare French wines, very dry, with a good balance between strength and finesse. The colour is a very clean pale yellow with the minimum of green tinge.

    The nose tends towards fern and coriander with the occasional suggestion of preserved citrus fruit. The chalk soil is readily discovered in the flavour, with a pronounced undertone of iodine.

    The preserved citrus fruits put in a further appearance in the aftertaste. There are seven Grand Cru wines: Vaudesir, Les Preuses, Les Clos, Grenouilles, Bougros, Valmur, and Blanchots.

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  • Côtes de Nuits for Red French Wine

    Côtes de Nuits

    Cotes de NuitsThe Côtes de Nuits is world-famous for its red French wines and home to a great assortment ofterroirs and styles. The area starts in Marsannay and ends at Corgoloin. The soil is chalky with a lower layer of marl.

    The French red wine is somewhat heavy and rough when young but after several years ageing it becomes gentler, more rounded, and plump, with the aroma of red fruit, in particular cherry, blackcurrant, and redcurrant, with the occasional hint of prune, liquorice, cocoa, or coffee.

    The best known wine is the Rosé de Marsannay. This French wine is pale pink with some orange. The smell is fresh and pleasant while the taste is reminiscent of red fruit. The white French wine is very fresh, full-bodied, and impetuous but more supple and rounded when mature. The wine is intensely coloured, has a characteristic Chardonnay scent with exotic fruit, such as pineapple and grapefruit, and a big taste.



    Fixin is best known for its red French wines. This is usually a fleshy, powerful wine with quite a lot of tannin when young which enables it to be kept. When young the wine is ruby red and has the nose of cherry, strawberry, and raspberry. When mature the scent is of plum or even leather.



    Cotes de Nuits Wine LabelThis French wine is an attractive ruby red that is pure and clear. The characteristlc aromas are of black cherry, blackberry, and other small fruit, with an occasional hint of liquorice.

    It acquires a bouquet of spices, including nutmeg, and leather through maturing in oak which takes on earthy tones, bushes, wet leaves, and toadstools when it has reached a respectable age.

    This French wine is high in tannin but not so that it disturbs the taste, in part because of the fullness of the French wine. The taste is very full and fruity. The wine can be kept for 10-20 years after its harvest. The Gevrey-Chambertin Premier Cru Les Cazetiers is highly recommended.

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  • Croatian Wines

    Pošip Croatian wine

    Kiridzija Dingac CroatianThe island of Korcula is south of Hvar and at a similar latitude to Peljesac. The superb Pošip white wine made here is probably the best known Croatian wine made from the native variety of grape of that name and has been made from these grapes for centuries. The grapes are entirely hand picked. Pošip is a delightful full-bodied, rounded, and powerful white elevated from others by superb fruitiness in both inose and taste. Drink this Croatina wine at 10-12°C (50-53.6°F).

  • Generic Burgundy - French Wine

    Generic Burgundy

    Before we continue   our   journey south let us consider a few of the generic wines of Burgundy.


    White Bourgogn e AC (Chardonnay) is an aromatic, fresh white wine. Drink it at about 51.8°F (11°C)and preferably within two years of the harvest.

    Red BourgogneAC (Pinot Noir) is ruby red and has a nose of red fruit and wood land fruit (raspberry, blackcuriant, blackberry, and redcurrant). It is a lithe, generous, and friendly wine. Drink at about 60.8°F /16°C within five years of the harvest.

    burgundy WINE *** french WINE


    The red French wine is made with a minimum of one third Pinot Noir to which Gamay grapes are added. The better wines though contain more Pinot Noir. It is a light, cheerful , and generous wine that should be drunk when young. For completeness, there is also a rosé variant.


    This appellation is rarely seen these days because it sounds too 'ordinary' for a Burgundy yet very acceptable whites, reds, and roses are to be found at a very reasonable price in this category.

    burgundy WINE *** french WINE



    This French white wine is very popular in Burgundy and much further afield. This very fresh wine is often strongly acidic and has a bouquet of green apple, lemon, and may blossom with the occasional hint of flint.{jcomments on}

  • Hermitage - French Wine


    Red Hermitage(French Wine) is somewhat harsh when young and requires some years rest; depending on the quality, this can be 5, 10, or even 20 years.

    Those with sufficient patience are rewarded with a very great wine with a sensual bouquet in which leather, red and white fruit, and wild flowers are present in the upper notes. The taste is largely of preserved fruit.

    Serve at 60.8-64.4°F (16-18°C). These white French wine is ready for drinking much earlier than the red but can also be kept for some time. Its smell is reminiscent of a sea of flowers with suggestions of vanilla and roasted almonds. It is a powerful, rounded wine with considerable aromatic potential. Drink at approx. 53.6°F (12°C) .


    This red French wine is dark coloured and has an exciting bouquet in which red fruit, freshly-ground pepper, sweetwood, preserved fruit, and even truffles are present. The undertones are almost animalistic.


    This is the only appellation which also makes sparkling wine. It is more of an amusing wine than an exciting one that is best drunk when young.


    Gigondas is made from Grenache, supplemented with mainly Syrah and Mourvedre. The red wine is a wonderful colour and has a bouquet filled with fresh red fruit through to animal undertones and when older some fungal notes. It is a full, powerful, and well-balanced wine that is a little harsh when young. The wine needs keeping for a few years.

    The roses are fresh, cheerful wines with a great deal of extract. Drink these when young.


    The whites and roses are drunk when young for any occasion. These red French wine with its characteristic scent of ripe red fruit such as cherry, and hint of sweetwood, has more power. Drink it at approx. 62.6°F (17°C).


    Although 13 different varieties of grape are permitted, the red wine is generally made from Grenache, Cinsault, Mourvedre, Syrah, Muscardin and Counoise, while the whites use Clairette and Bourboulenc.

    These red French wine has a very complex bouquet containing red fruit, leather, anise, sweetwood, and herbs, and equally complex taste that is rounded, unctuous, with a prolonged aftertaste. Wait for five years after harvest before drinking the red but consume the white wine while still young.

    The white wine is very aromatic and rounded with a nose that has floral undertones such as camphor oil and narcissus. True estate bottled Chiiteauneuf-du-Pape bears the arms of Avignon on the bottles: the papal crown and cross-keys of St Peter.


    Lirac is growing in popularity. These are good French wines at a relatively low price.



    Tavel is one of the finest roses of France. The pink colour tends towards terracotta tiles or even orange. Hints of apricot, peach, and roasted almond can be detected in the bouquet. Drink this wine at approx. 55.4°F (13°C) .

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  • Italian Bolgheri Wine


    Italian Bolgheri WineThis area is close to the Mediterranean coast in the west of Tuscany, between Montescudaio and Massa Marittima. It was famous for many years for its sublime rosé wines but this was overtaken about fifteen years ago by the ‘super Tuscan' Sassicaia, which is one of the best and the most expensive wines of Italy.

    Because of the stifling bureaucracy of the Italian wine laws, this wine was formerly merely classified as vino da tavola. Now it may be sold as Bolgheri Sassicaia DOC, because Sassicaia has been recognised as a sub zone within the area of the Bolgheri denomination. The Bolgheri Bianco is made from 10-70% of Trebbiano Toscano, Vermentino or Sauvignon Blanc.

  • La Grande Rue Grand Cru French wine


    La Grande Rue Grand CruThis French wine is Jess well-known and less complex than its companjons from Vosne-Romanee. The appellation jg relatively recent (1992) and it has yet to prove itself as a gain for the area.

    This French wine is perhaps more representative than Cotes de Nuits and the climat is somewhat larger. The colour is a clear bright ruby red and the wine has seductive aromas of cherry, other small red and black woodland fruits, with the suggestion of herbs and spices in both the nose and taste. After a number of years maturing in the bottle, a bouquet develops of toadstools and other fungus. This French wine is a little rough and boisterous when young but becomes soft and pliant after a few years.

    Drink this fine and fairly inexpensive French wine between 60.8-64.4°F(16-18°C).



    This French wine is granite red and has an jntense yet refined nose of cherry, wood, and spices which, when older, typically changes to suggestions of wild game. The taste is heady, fleshy, jwcy and velvety at the same lime. The aftertaste is often tilled with a great concentration of ripe fruit, with the suggestion of spices. Do not drink this French wine too young, certainly not before 10 years old, but also not too warm (60.8-62.6°F/16-17°C).

    The taste is heady, fleshy, jwcy and velvety at the same lime. The aftertaste is often tilled with a great concentration of ripe fruit, with the suggestion of spices. Do not drink this French wine too young, certainly not before 10 years old, but also not too warm (60.8-62.6°F/16-17°C).

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  • Les Baux-de-Provence French wine

    This area is actually part of the Côteaux d'Aix-enProvence, but gained its own AC in 1995. The landscape here is dominated by the rugged and picturesque Alpilles hills that are interspersed with vineyards and olive groves. The area gained its own AC because of its local microclimate and enforcement of stricter production criteria. Only the red and rose wines from a designated 300 hectares surrounding the town of Les Baux-de-Provence are permitted to bear this appellation.



    The colour is the first thing that strikes one. It is a superb salmon-pink, while the nose is reminiscent of redcurrant, strawberry, and other red fruit for thise French wine. The taste is fresh, fruity (grapefruit and cherry), and very pleasant. This is a rose that can charm most people. Drink it chilled at 10-12°C (50-53.6°F).



    The colour of this French wine is a fairly dark ruby red. The nose is complex and strong with hints of wood, vanilla, liquorice, plum jam, caramel, coffee, humus, and occasionally of cherry brandy. The taste is fairly coarse in the first five years because of the strong youthful tannin but after some years in the bottle the taste becomes more rounded, fuller, and more powerful. Drink this French wine at 16- 18°C (60.8-64.4°F) .

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  • Meursault - Red French Wine


    Although a very acceptable red is also made, it is the white wine from here that is of greatest interest. It is a very typical Chardonnay, pale golden, sometimes tinged with green, that has refined aromas

    of white flowers and white fruit such as pear, mirabelle plum, and peach. The nose and taste often contain strong notes of butter, hazelnut, almond, and occasionally of baked dried fruit. It is a rich and complex French wine.


    Wine from Meursault is celebrated throughout the world for its wonderful golden colour, intense bouquet   of butter,   honey, hazelnut, and lime blossom in which surprising suggestions can be detected of may blossom and spiced bread. It is a silken soft, full, and generous with an aftertaste that lingers on the palate. Enjoy a young Meursault as an aperitif or with a light starter. Do not drink any cooler than 53.6°F(12°C).

    There is also a red Meursault, which is fruity and pleasant but never truly convincing.



    The 'ordinary' Puligny-Montrachat is a perfect example of refinement and complexity. It is a pale golden colour with nose of white flowers and fruit, sometimes combined with honey, roasted dried fruit, almond, and quince. In the better years the bouquet develops hints of tropical fruit. It is a really fine French wine, fresh and silken, with a tremendous assortment of flowers and fruit in the taste and a prolonged aftertaste. The Premier Cru (e.g. Folatieres, Clos de Ia Garenne) has a more complex bouquet. The nose is reminiscent of new-mown hay, honey, fresh almond, dried fruit, and herbs. This French wine needs to be kept for at least five years in order to fully enjoy its quality. Do not chill too much (approx55.4°F/. 13°C).



    This French wine is one of the pillars on which the reputation of Burgundy is built both within France and abroad. It is a fabulous pale golden colour. It takes a number of years for scents captured in the wine to develop themselves fully. Those who drink this wine too young will be disappointed because the bouquel fails to open out. Remain patient for after five years it develops an unimaginable bouquet in which young exotic fruit are combined with the nose of exotic wood, citrus fruit, herbs, lily-of-the­ valley, peach, and almond. Wines from certain climals also possess a light mineral undertone.


    The French wine is simultaneously fresh and rounded, full and elegant, refined and seductive, and the aftertaste lingers almost for ever. Drink this rare and expensive wine at 57.2-59°F/14-15°C.


    Has a golden colour and very seductive bouquet containing butter, Loast, and vegetal undertones with occasional hint of mineral. It is a full, warm, genetous, and juicy wine with a very aromatic taste.

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  • Molise Wine and Region


    Molise italian region wine

    Molise MapFor many years Molise was linked with its northern neighbours of Abruzzi. Many websites still give the wine area as Abruzzo e Molise. This is because the quality of Molise Italian wines was too low for a DOC nomination. The quality has improved so much in recent times that Molise now has DOC for a good Italian wine.

  • Piemonte Wine

    Piemonte Wine LabelPiemonte (Piedmont) ITALY REGION

    The name describes the position of the area: “at the foot of the mountains”, which is the Alps and bounds Italy with France and Switzerland. Countless rivers flow from these mountains to create beautiful valleys in the lower area. The city of Piedmont is Turin (Torino), famous for its large industry. The rest of the area is traditional agricultural. Piemont has great tradition, which has had many successful generations of farmers. The local food is known for its strong herbs and spices. The Italian red wine is very powerful, especially those made with the Nebbiolo grape. Italian wine has been made in Piedmont for a long time, referenced both in Greek and Roman literature. Today Piedmont, with Tuscany, is a temple to the art of Italian wine making.


    The sparkling Asti Spumante is made by a natural second fermentation or in tanks. The colour is clear, ranges from yellow to golden and the nose is reminiscent of Muscat grapes which form the basis of this Italian wine. The taste is fruity, sweet and is a good balance between acidity and sweetness. Women prefer this Italian wine chilled. The drinking temperature should be 6- 8°C (42.8-46.4°F). The bubbles of Moscato d’ Asti, made with Muscat (or Moscato) grapes, is clear straw yellow with an intense bouquet of Muscat grapes. It has an aromatic and sweet taste, and acidity leaves an impression on the palate. A genuine Moscato d' Asti Italian wine is not cheap. The drinking temperature should be 8-10°C (46.4-50°F). 

    Piemonte Map Wine


    This Italian red wine made with Nebbiolo, the name from the Bararesco district of the providence of Cuneo. It’s an exceptional Italian wine and deep red colouring. It’s very aromatic and has a rich flavor. The Italian wine when young can be harsh, but is fine after a few years lying down. Riserva Italian wine needs four years to age. The drinking temperature of Italian wine when young should be 13- 15°C (55.4- 59°F) but 16- 17°C (60.5-62.6°F ) when fully mature.


    Probably is the best known Italian wine from Piedmont. Barolo is also made with Nebbiolo and originates from Cuneo. This top Italian wine is a deep and dark granite red and has a aromatic bouquet, it is alcoholic at a minimum of 13%.

    Barolo, when young has a harshness of its tannin when drinking; leave it for at least five years. You can’t sell ordinary Barolo until at least three years. Riserva Italian wine must be at least five years old. The drinking temperature should be 16-18°C (60.8-64.4°F).

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  • Port Fortified Wine

    Port fortified wine is made in various styles in the Douro Vallery, a rugged, yet beautiful and stunning location in northern Portugal. The area was first dermacated in 1756. A rich, fortified wine, port is made by stopping the fermentation before it is complete, in order to arrest or keep some residual sugar in the wine. In most cases, maturation takes place in Villa Nova de Gaia, close to the coolness of the mouth of the River Douro and opposite the city of Oporto.

    Port Fortified Wine The steep slopes alongside the River Douro and its tributaries are terraced to accommodate the vines. Labour therefore is still pretty intensive and most of the picking is done by hand. Over forty different grape varieties are grown here, but only five have been identified as ideal for the production of port: Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, and Tini Cão. Once the ripe grapes are picked, fermentation will follow in stainless steel tanks, although some ‘quintas’ (vineyards) still tread grapes in ‘lagares’, open-top granite tanks. Ordinary port will often have a long maturation in casks, known as pipes, or in arge wooden vats, whille vintage port will develop for most of its life in bottle.


    Styles of Port Fortified wine

    Althoug port is seen as an after-dinner drink or a classic accompaniment to cheese, particuarly Stilton, its breadth of styles means that it cane be suitable with a range of food. A sweet tawny port for instance, works beautifully with a rich pâté.

    WHITE PORT FORTIFIED WINE: made from white grapes. Dry or sweet.

    RUBY FORTIFIED WINE: youthful, spicy, fruity, and with a deep ruby colour.

    VINTAGE CHARACTER FORTIFIED WINE: deeply coloured, full-bodied port around four years of age (blended).

    TAWNY FORTIFIED WINE: aged in wood , tawny coloured, smoth, and with flavours of dried fruits. A blend of grapes from several harvests, an indication of age (10, 20, 30 of 40 years old) will be shown on the label og the best ports.

    COLHEITA FORTIFIED WINE: a single harvest Tawny. At least seven years old, having rich, smooth, comlex ‘Tawny’ characteristics.

    LATE BOTTLED VINTAGE FORTIFIED WINE: port from a good year (not necessarily a ‘declared’ vintage). Matured in wood for five or six years. Accessible, more complex than ruby or vintage character.

    SINGLE QUITA FORTIFIED WINE: single harvest, from an individual vineyard. Maturing in bttle to reveal black fruits and spie on the palate. Throws sediment (crust), so needs decanting.VINTAGE FORTIFIED WINE: single exceptional harvest, which may be declared. Aged for two to three years in wood, then slowly in bottle, for up to three decades. complex, blackberry-like flavours, spicy and powerful in youth. needs decanting.


    ► Fortified Wine  ► Sherry Fortified Wine ► Port Fortified Wine   ► Madeira Fortified Wine {jcomments on}

  • Portuguese Porto Branco


    Porto BrancoPort is one of the drinks that is most imitated but nowhere else has succeeded in making such wine of the same quality. Port is sun in a bottle but it is also inseparable from its early origins, the soil of shale and basalt. These factors ensure the difference between true port an its imitators.



    For centuries, port was only a red wine but since 1935 white port has also been made in the same manner as red port. The only difference is the use of white grape varieties such as Malvasia. White port can be sweet, dry, or very dry.

  • Sicily Region

    Sicily Wine Region

    Indicazione Geografica Tipica White and RedThe triangular island of Sicily is not just the largest island of Italy but also of the entire Mediterranean. Virtually ever race of people that was linked in the past to the Mediterranean has left its traces behind on Sicily. The landscape and the lives of the Sicilians and of the surrounding islands is influenced by the volcanoes and the sea. More than 80% of the area consists of mountains, mostly of volcanic origins.

  • Terra Alta Wines

    Terra Alta Region Spanish wine

    terra alta spanish wineThe region of Terra Alta is unfortunately mainly known for the production of wine in bulk. The area seems comparable with Tarragona and the circumstances for wine-growing of Terra Alta are particular suitable for wine-growing. The soil in this fairly inaccessible mountainous area consists of underlying chalk and clay with a deep top layer of poor soil. This Spanish vineyards are situated at an average height of 1,312 feet (400 metres), on ground which is porous and well drained. The climate is continental with slight Mediterranean influences: long hot summers and cold to very cold winters. While the rest of Cataluña is experimenting with new ways and achieving greater awareness of its wines abroad, Terra Alta appears to lag behind. Perhaps the difficult access and remoteness from Barcelona is the cause. Whatever the reason, a substantial start has recently been made to remedy the situation. J6WAGX3X62Z8

  • Tursan VDQS/Madiran French Wines

    Tursan VDQS

    Tursan red winesThe vineyards of Tursan are situated on the borders of Les Landes, an extensive area that these days is covered with pines but was once marsh and sand dunes. The other neighbours are Gascony and Bearn. The soil of the 500 hectares of vineyards here is a mixture of clay and sand with some chalk and sandstone. The best vineyards are situated on hills of broken chalk. Approximately half the production is of white French wine with the rest being rose and red.

    Tursan white is made with the Baroque grape, supplemented with a maximum of 10 per cent of Gros Manseng and Sauvignon. This French wine is fresh, fruity, and very aromatic with a very pleasing taste. Drinking temperature for this French wine: 8-10°C (46.4- 50°F) .

    This rose French wine is pale, fresh, dry, and very delicious. It is made using Cabernet Sauvignon and Cabernet Pranc. For a good taste drink this French wine at temperature : 10-12°C (50- 53.6°F).

    The red French wine is made with a minimum 60 per cent Cabernet Sauvignon and Cabernet Pranc supplemented with a maximum 40% Tannat. This French wine is full-bodied , rounded, and comforting with great finesse, charm, and great aromatic properties. Drink this French wine at 16°C (60.8°F).



    Madiran was certainly known a century before the birth of Christ. Here too the success of the local wine results from the input of Benedictine monks.


    Alain Brumont

    Madiran wineAfter an extremely dark period during which Madiran seemed to have been wiped from the wine menu, a saviour appeared in the form of Alain Brumont, a modest, stubborn, ambitious, but charming and friendly son of a local winegrower. He bought the abandoned Montus estate, and replanted it with the traditional Tannat grapes, that once imparted their charm to Madiran French wines. The quality of the vineyards and the vines was the foremost issue with high quality standards and low yields. The true Madiran was reborn. In less than 15 years this shiny knight of the Madiran ensured that it had become one of the best known red wines of France. This is a huge achievement.


    Wine-growing in Madiran

    The 1,100 hectares of vineyards of Madiran are sited on calciferous clay interspersed with areas of poorer and stony soil. Madiran wine is produced with Tannat, possibly supplemented with Per Servadou, Cabernet Sauvignon and Cabernet Pranc, which mellow the harshness of the Tannat. Madiran wine is full of tannin which needs at least 2-4 years maturing in the bottle (and at least 10 years for the best wines) in order to develop its full charm.

    The best Madiran can certainly be kept for 20- 30 years. Madiran is the stereotype for masculine French wine: sturdy, full-bodied, substantial, sensual, and fleshy. When drunk young (after at least two years) a Madiran is very fruity but the tannin will dominate. Drinking temperature for this French wine: 14°C (57 .2°F).

    Older Madiran has a bouquet of toast, coffee, cocoa, herbs, vanilla, preserved fruit, liquorice, and much more. Drink this French wine at 16°C (60.8°F).

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