Mousiness, or a mousy wine, is a relatively “new” wine fault. Going back a decade or a bit more, it was rarely talked about. Maybe it didn’t even exist. Today, it is more common, partly because of new wine-making practices – using little or no sulphur – and, no doubt, also thanks to tasters paying […] Continue reading: Mousiness in wine – what is it? The post Mousiness in wine – what is it? was originally published on BKWine Magazine and written by Per Karlsson. Copyright BKWine and BKWine Magazine. If you see it published elsewhere in full it has been republished without our permission. BKWin ..read more

Biodynamic viticulture is a topic that often stirs up emotions. Sometimes positive, it’s a trendy segment today. Sometimes negative, especially for those trying to understand how it works. Whatever one thinks, there is no doubt that there are many skilled biodynamic producers. But if the quality comes from the biodynamics or from their own inherent […] Continue reading: Knowledge, knowing, science, lunacy; biodynamicist Nicolas Joly leaves no one unmoved The post Knowledge, knowing, science, lunacy; biodynamicist Nicolas Joly leaves no one unmoved was originally published on BKWine Magazine an ..read more

To blend a champagne to perfection demands a good nose and experience. When we drink the finished product, the bubbles play a significant part in the overall experience. They add freshness and a special sensation in the mouth. The winemakers are, of course, blending still wines, not sparkling wines. They can have hundreds of still […] Continue reading: The challenge of tasting still wines, vins clairs, in Champagne – an unusual visit to Champagne J. de Telmont | Britt on Forbes The post The challenge of tasting still wines, vins clairs, in Champagne – an unusual visit to Champagne J. de Telmon ..read more

Virtually all appellations in Europe have rules that limit the yield, such as “the maximum yield is 45 hectolitres per hectare”. The theory behind this is often said to be that “a high yield gives lower quality” and thus “keeping the harvest yields low increases the quality”. There are several holes in this reasoning. For […] Continue reading: The myth of the maximum yield and quality, and the new VCI reserve The post The myth of the maximum yield and quality, and the new VCI reserve was originally published on BKWine Magazine and written by Per Karlsson. Copyright BKWine and BKWine Magazine ..read more

We often point out that it is easy to recognize an organic wine, at least in Europe. All you have to do is look for the green EU logo on the label. It is not as easy when it comes to sustainable wines. In recent years, a plethora of different private sustainability certifications has materialized. […] Continue reading: US summit on sustainable winegrowing: Is sustainability confusing to the consumers? | Britt on Forbes The post US summit on sustainable winegrowing: Is sustainability confusing to the consumers? | Britt on Forbes was originally published on BKWine Magazine and written by Britt K ..read more

Wine defects. No-one wants them. But what is it really? Numerous things can spoil a wine. No doubt many wines were spoilt back in the old days when wine producers had little knowledge of wine chemistry and microbiology. Today, things are different. Today, almost all wines leave their wineries faultless. But not quite all. The […] Continue reading: Four common wine faults – that can be avoided with a touch of sulphur | Britt on Forbes The post Four common wine faults – that can be avoided with a touch of sulphur | Britt on Forbes was originally published on BKWine Magazine and written by Britt ..read more

A successful and adventurous journey across the United States in the midst of the phylloxera crises in the 19th century helped save the French vineyards. Pierre Viala, a French botanist, had been sent to find a solution to the phylloxera crisis. He found it in Texas. Viala brought back home an American vine which seemed […] Continue reading: Rootstocks, grafting and when French wine almost died but was saved by Texas | Britt on Forbes The post Rootstocks, grafting and when French wine almost died but was saved by Texas | Britt on Forbes was originally published on BKWine Magazine and written b ..read more

Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers to think carefully. They know that yeast turns the sugar in the grapes into alcohol, that stays in the wine, and to carbon dioxide that dissipates. They also know that […] Continue reading: No wine without yeast, but which type of yeast is the best? | Britt on Forbes The post No wine without yeast, but which type of yeast is the best? | Britt on Forbes was originally published on BKWine Magazine and written by Britt Karlsson. Copyright ..read more

Oak barrel ageing is today important when it comes to a certain category of red and white wines in the upper echelons. If you talk about quality improvements in a wine district, oak ageing is often part of the discussion. How beneficial is the oak’s impact on the wine? Do all wines benefit from being […] Continue reading: The secrets of oak – how barrel ageing affects the wine The post The secrets of oak – how barrel ageing affects the wine was originally published on BKWine Magazine and written by Britt Karlsson. Copyright BKWine and BKWine Magazine. If you see it published elsewhere in full ..read more

Making wine environmentally friendly is seen by many today as a matter of course. However, the extent to which producers are involved in the environment varies, not least depending on their financial situation. Sustainable viticulture can be seen both as an alternative and a complement to organic viticulture. Is it better, worse or just as […] Continue reading: Sustainable wines, what is it? | part 7 The post Sustainable wines, what is it? | part 7 was originally published on BKWine Magazine and written by Britt Karlsson. Copyright BKWine and BKWine Magazine. If you see it published elsewhere ..read more