Wine News

Affordable wine carbon footprinting from Aura Sustainability

United Kingdom’s retailers are not yet asking for product carbon footprints, or insisting on carbon labels, but they may well in the future, according to consultancy service Aura Sustainability. The organisation’s Barefoot First Steps has been designed to provide wine producers that sell to these retailers a cost-effective way to internally analyse their wine’s life cycle carbon footprint.


New Zealand Wine Fair in Japan

Wine Fair
Audience: Public, Trade
Date: Tuesday 18 January 2011
Venue: Grand Ballroom, Ritz-Carlton
Street: Midtown, 9-7-1, Akasaka, Minato-ku
Town/City: Tokyo, Japan

Commercial Times: Declaring rice wine a 'non-alcoholic' product

The Cabinet recently proposed an amendment to the Tobacco and Alcohol Tax Act to re-categorize rice wine that contains less than 20 percent alcohol as "cooking wine." This means the product would be subject to an alcohol tax of just NT$9 per liter, which would cut its price by half to NT$25 per bottle.


Wine: Life is sweet

Famously among my friends, I am not very interested in drinking stickily sweet wines. Tasting them is fine, but wade through a gloopy glassful? I would rather have another glass of red, please. Or a knickerbocker glory, if only for the joy of asking for it. But every so often, along comes one for which I will make an exception. Domaine Gardrat Pineau des Charentes Reserve (£18.50 for 75cl,; 17% abv) was hand-delivered to my flat by Tom of Yapp Brothers because he lives in the next street.


Koshu wine heads for European cellars

The Yomiuri Shimbun

KOFU--Wine made from koshu--a variety of grape cultivated in Yamanashi Prefecture--has debuted on the European market after becoming the first variety originating in Japan to be officially certified by the International Organization of Vine and Wine (OIV), based in Paris.

Koshu wine is expected to find success in Europe, particularly because of the popularity there of Japanese cuisine.


Wine Review: Bottles to match with sweet food

There are no hard-and-fast rules in matching wine to food these days, of course, which is why I regularly champion Portuguese red with salt cod (really) or fine white burgundy with cheesy chips (not). But there is one tradition that holds up: match sweet food with sweet wine. Always. That includes high-acid, fresh fruit desserts. Dry rosé or brut champagne taste quite stripped down and sour next to anything remotely sugary. Indeed, the pairing of dry wine with sweet food is still a horribly common crime, occurring most frequently, m’lud, in a domestic setting during the hot-weather months.


A Spanish sparkler that truly sparkles - as does it price

To paraphrase Jane Austen, it is a truth universally acknowledged that a wine lover in possession of a few bucks must be in want of a deal.

Let's be clear-eyed about the wine business: Many wine producers, a majority even, seek to convince you that it's simply not possible to secure truly fine wine without paying a premium. This, in a word, is nonsense, and this week's wines prove it.