Pecorino - from Cheese to Wine Pecorino the cheese If you are a bit familiar with Italian cheese, hearing someone say Pecorino will immediately make you think of goat cheese. And yes, that’s correct. Pecorino is an Italian DOP hard and a bit salty cheese made from goat milk. Literally translated the name means [...]
Why Beaujolais Cru is a Game Changer When one hears Beaujolais, it is not Beaujolais Cru that comes to mind. Most of us will instead think of the annual event in November when you open your first bottle of this year’s Beaujolais Noveau. Harvested in late August, the Gamay grapes are prepared using Maceration [...]
Verdejo - the Green Jewel from Rueda DO Verdejo - or Verdejo Blanco as its real name is - is a grape variety that is well-known and appreciated in Spain, particularly in the northern parts of the country. It is however less known outside its home-country, which is a pity as it produces some [...]
"Burgunder" Wine Grapes, part II In an earlier blog post, "Unfolding the 'Burgunder' Wine Grapes (part I)", the use of "Burgunder" as name or parts of name for wine grapes in the German speaking countries was covered. Now is the time to take a look at how it used in other countries. The research [...]
