true 9491 http://www.bkwine.com/wine_tours/wine_tours.htm --- Jon and Elizabeth Bowen make wine at the Domaine Sainte Croix in the Languedoc region in the south of France. They are in the sub-region called Corbieres (or Haut Corbieres), not very far from Spain. Theyre near Narbonne and Perpignan. They started out six years to produce vins de terroir, coming from the UK. They became convinced that there is a great potential in the wines from this region after having worked for other wineries as winemakers for some time. They make a very interesting white wine, called La Serre, made from grenache blanc and grenache gris. It is a very elegant and mineral wine that expresses the character in the soil. Their main production is red though with the cuvees Le Fournas, their entry level wine, Magneric, Carignan, and Celestra. All wines are made from blends of carignan and grenache grapes. They also have some syrah and mourvedre and a few other grape varieties planted. Yes, they make a wine called Carignan that is a grape variety that is mostly known for uninteresting volume wines, but here at Domaine Sainte Croix it makes dense, character-full wines. They are also in the process of becoming certified organic. This is one way Jon and Elizabeth Bowen try and express the full character of the soil and the vineyards in the Hautes Corbieres and part of the belief that "fine wine is made in the vineyard". Another aspect is that they use wild yeast. All those things contribute to the stringency and elegance of their wines. More on Domaine Sainte Croix: http://www.saintecroixvins.com Music: DovEporTar, Il sigaro a metà, http://www.jamendo.com By BKWine, http://www.bkwine.com. Interviewer: Per Karlsson, BKWine. © Copyright BKWine, Per Karlsson. See all our wine videos on our BKWine TV channel: http://www.youtube.com/bkwine 0 2010-03-08T15:37:51Z 931 false 22299 686 false 0 false false [E] Jon Bowen at Domaine Sainte Croix [E] Jon Bowen at Domaine Sainte Croix 2010-03-08T15:37:50Z 931 0 true 9376 <object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="320" height="260" id="utv646615" name="utv_n_813005"><param name="flashvars" value="autoplay=false" /><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.ustream.tv/flash/video/4938305" /><embed flashvars="autoplay=false" width="320" height="260" allowfullscreen="true" allowscriptaccess="always" id="utv646615" name="utv_n_813005" src="http://www.ustream.tv/flash/video/4938305" type="application/x-shockwave-flash" /></object> 0 2010-02-23T21:58:17Z 1091 false 22284 678 false 0 false false Chad and Frank discuss three wines from Briar Rose Winery. Review begins 3 mins into video. Briar Rose Winery Wine Review by mydailygrape.com 2010-02-23T13:58:17Z 1091 0 true 9073 0 2010-01-16T16:10:22Z 634 false 22245 661 false 0 false false Sharing our passion for making wine is wonderful. My friend Martha followed me for a week at the Winery and check out what she discovered about Keller wine! 2009 Harvest at Keller Estate 2010-01-16T16:11:24Z 634 0 true 8914 Interview with the winemaker Dominique Andrian of Domaine du Haut Campagnau in the Montréal-du-Gers in the Gers region, Côtes de Gascogne, whose winery and vineyards are in the south west of France (Sud-Ouest). Dominique talks about his wines and how he makes wine. By BKWine, http://www.bkwine.com. Language is French. Entretien avec le vigneron Domique Andrian du Domaine du Haut Campagnau à -du-Gers dans le Gers, Côtes de Gascogne. Dominique nous parle de ses vins et de son domaine. 0 2010-01-04T09:02:41Z 931 false 22203 645 false 0 false false [F] Domaine Haut Campagnau, Dominique Andrian, Cts Gascogne [F] Domaine Haut Campagnau, Dominique Andrian, Cts Gascogne 2010-01-04T09:02:41Z 931 0 true 8811 http://www.bkwine.com/wine_tours/wine_tours.htm --- PART 2 of Quinta do Crasto interviews with Manuel Lobo de Vasconcellos, winemaker and oenologist at Crasto. So, how do they do the winemaking at Quinta do Crasto? They follow a very practical philosophy of making wines: Very high quality grapes from the vineyards to make high quality wines. They make both a fortified port wine and a range of table wines, red and white. At Quinta do Crasto they also believe in using local traditional Portuguese grape varieties. For the vinification and the work in the winery they dont follow any specific recipe for how to do thing, they see how each vintage is and adapt to the climate and the grapes. The winemaking is about common sense, as Manuel says. Above all they like to respect the fruit in the wine. They use both very modern winemaking technology and also very old: both temperature controlled stainless steel tanks and old concrete lagares. Manuel explains in detail how they work with treading the grapes in the lagares: either mechanical treading or manual treading by men walking on the grapes and crushing them with their feet. The first treading is always done by men, by real feet. Crasto also makes a wine called Xisto Roquette e Cazes, made in collaboration with Jean-Michel Cazes. Manuel explains what is different in the winemaking between what they do traditionally in the Douro and what is the tradition in in Bordeaux (where Cazes comes from, Chateau Lynch Bages and other), and how this collaboration means that they both learn from each other. This interview was made at the European Wine Bloggers Conference #EWBC 2009 in Lisbon: http://winebloggersconference.org/europe/ More on Quinta do Crasto: http://www.quintadocrasto.pt/uk/intro.htm Music: Kaleidoscope, Sol e dad, Http://www.jamendo.com By BKWine, http://www.bkwine.com. Interviewer: Per Karlsson, BKWine. © Copyright BKWine, Per Karlsson. See all our wine videos on our BKWine TV channel: http://www.youtube.com/bkwine 0 2009-12-27T18:47:35Z 931 false 22134 636 false 0 false false [E] Quinta do Crasto #2 with Manuel Lobo, winemaker [E] Quinta do Crasto #2 with Manuel Lobo, winemaker 2009-12-27T18:47:35Z 931 0 true 8810 Join Joy Sterling in a toast, watch Winemaker David Munksgard build the 2009 blends and Chef Ruben Gomez prepare a delicious, fresh from the garden side dish for your holiday celebration. 0 2009-12-24T20:50:46Z 514 false 22100 637 false 0 false false Best of the Season Happy Holiday from Iron Horse Vineyards 2009-12-24T20:50:46Z 514 0 true 8802 http://www.bkwine.com/wine_tours/wine_tours.htm --- PART 1 of Quinta do Crasto interviews. We begin with Tomas Roquette one of the owners. Tomas is the fourth generation at Quinta do Crasto. Crasto produces port wine since more than one hundred years and since 1994 also table wine with the same grape varieties as for port - more than a hundred different grape varieties. Why did Quinta do Crasto start production table wines? Tomas explains the reasons. They wanted to show the world what is the potential of Douro, so they started to make table wines. What is the type or the style of wines that they make at Quinta do Crasto. - wines that make people happy when they drink their wines. About serving temperature: it is important not to serve the wines too warm. Chambré is not a good idea, especially if you are talking about wines with higher alcohol contents. They wines should be served at 16 to 18 degrees Celsius. So what wines do they make at Quinta do Crasto? A port wine of course, but several table wines: Flor de Crasto, Crasto DOC (red and white), Reserva, Touriga Nacional (sometimes), Tinta Roriz, Vinha Maria Teresa, Vinha da Ponte, Xisto (Roquette & Cazes). And in 2010 there will be a new top wine coming on the market from the Douro Superior This interview was made at the European Wine Bloggers Conference #EWBC 2009 in Lisbon: http://winebloggersconference.org/europe/ More on Quinta do Crasto: http://www.quintadocrasto.pt/uk/intro.htm Music: Kaleidoscope, Sol e dad, Http://www.jamendo.com By BKWine, http://www.bkwine.com. Interviewer: Per Karlsson, BKWine See all our wine videos on our BKWine TV channel: http://www.youtube.com/bkwine 0 2009-12-21T15:34:09Z 931 false 22031 636 false 0 false false [E] Quinta do Crasto #1 with Tomas Roquette [E] Quinta do Crasto #1 with Tomas Roquette 2009-12-21T15:34:09Z 931 0 true 8790 http://www.bkwine.com/wine_tours/wine_tours.htm --- PART 2 of the interview with Charles Metcalfe, who can be called the guru on Portuguese wines: on the excellent wine and food in Portugal today. Is Portugal perhaps a New World wine country (with all the new technology and new knowledge)? Charles says perhaps, but perhaps not. It is maybe more a question of rediscovery of the old world. Portugal has also benefited enormously benefited from infrastructure investments financed by the European community. What about the prospects for the Portuguese to market and sell their wines with these local and unknown grape varieties on the international market? Are Portuguese grape names the future? Perhaps for arinto, touriga nacional, and maybe on or two others. Otherwise it is probably more important to emphasise the brand. But it can be very small brands e.g. Quinta do Crasto or Quinta de la Rosa to take two examples from the Douro Valley. Brands and branding is probably the way to go rather than the grape varieties, says Charles. We must also mention the book The Wine and Food Lovers Guide to Portugal: A monumental book on Portugal, its food, the wineries and places to visits, hotels to stay in etc. A travel guide for people who love eating and drinking. By Charles Metcalfe and Kathryn McWhirter of course. This interview was made at the European Wine Bloggers Conference #EWBC 2009 in Lisbon: http://winebloggersconference.org/europe/ On the book: http://www.innhousepublishing.com/ Charles blog, The wine singer: http://thewinesinger.blog.co.uk/ More on Charles: http://www.wineeducators.com/charles_metcalfe.html Music: Kaleidoscope, Sol e dad, http://www.jamendo.com By BKWine, http://www.bkwine.com. Interviewer: Per Karlsson, BKWine See all our wine videos on our BKWine TV channel: http://www.youtube.com/bkwine 0 2009-12-20T10:46:21Z 931 false 22014 618 false 0 false false [E] Wines from Portugal #2 with Charles Metcalfe [E] Wines from Portugal #2 with Charles Metcalfe 2009-12-20T10:46:21Z 931 0 true 8766 http://www.bkwine.com/wine_tours/wine_tours.htm --- PART 1 of the interview with Charles Metcalfe, who can be called the guru on Portuguese wines: on the excellent wine and food in Portugal today. Charles also talks about the recent history of Portuguese wines. 20 years ago, when Charles and his wife Kathryn wrote their first book about Portuguese wines, there used to be only a small number of producers. Today there is a large variety and large number of a young generation of winemakers in Portugal. The old image of rustic reds and oxidised whites is now history. The new generation winemakers make wonderful wines. Today there is so much more knowledge on how to make high quality wines. There is a vast variety of Portuguese grape varieties that give wines of characters and flavours that are unique. Some examples: Vinho Verde with aromatic grape varieties such as loureiro; Douro, not just red but also whites; Bucelas with e.g. arinto; etc. One of the big surprises with Portuguese wines for many people is that there are many excellent fresh and aromatic white wines from grapes such as bical, sercial, and arinto. Is Portugal perhaps a New World wine country (with all the new technology and new knowledge)? Charles says perhaps, but perhaps not. It is maybe more a question of rediscovery of the old world. Portugal has also benefited enormously benefited from infrastructure investments financed by the European community. What about the prospects for the Portuguese to market and sell their wines with these local and unknown grape varieties on the international market? Are Portuguese grape names the future? Perhaps for arinto, touriga nacional, and maybe on or two others. Otherwise it is probably more important to emphasise the brand. But it can be very small brands e.g. Quinta do Crasto or Quinta de la Rosa to take two examples from the Douro Valley. Brands and branding is probably the way to go rather than the grape varieties, says Charles. We must also mention the book The Wine and Food Lovers Guide to Portugal: A monumental book on Portugal, its food, the wineries and places to visits, hotels to stay in etc. A travel guide for people who love eating and drinking. By Charles Metcalfe and Kathryn McWhirter of course. This interview was made at the European Wine Bloggers Conference #EWBC 2009 in Lisbon: http://winebloggersconference.org/europe/ On the book: http://www.innhousepublishing.com/ Charles blog, The wine singer: http://thewinesinger.blog.co.uk/ More on Charles: http://www.wineeducators.com/charles_metcalfe.html Music: Kaleidoscope, Sol e dad, http://www.jamendo.com By BKWine, http://www.bkwine.com. Interviewer: Per Karlsson, BKWine See all our wine videos on our BKWine TV channel: http://www.youtube.com/bkwine 0 2009-12-15T18:23:42Z 931 false 21935 618 false 0 false false [E] Wines from Portugal #1 with Charles Metcalfe [E] Wines from Portugal #1 with Charles Metcalfe 2009-12-15T18:23:42Z 931 0 true 8744 http://www.bkwine.com/wine_tours/wine_tours.htm --- Cork in the bottle? Interview with Carlos de Jesus, marketing and communications director from Amorim, the worlds largest producer of natural cork. There has been a lot of criticism of cork in recent years, and people arguing that other type of stoppers are better: screw caps, plastic corks etc. Is cork a bad material to close bottles with? Is it better always to use screw caps? Is the cork the ultimate culprit for cork taint, corked wine, wine that tastes bad when opened? But perhaps "the rumour of my death has been highly exaggerated". Carlos argues that natural cork (from cork oak trees) is still the best bottle stopper: Cork is the most used bottle stopper, or closure of any, used in the majority of the 16 or 17 billion bottles produced every year. In recent years Amorim has invested 53 million euros to improve the quality of the corks. They have invested in research, process improvements, training, sophisticated chemical analysis equipment, quality control etc etc, and have today very sophisticated tracking and quality control tools which minimise any problems that there may be with cork. Carlos explains that 2,4,6-trichloroanisole (TCA that is often said to be the reason for cork taint or 'corked' wine bottles) and other anisoles can come from many different sources, not only the cork. A cork stopper has 800 million cells. It comes from a tree that is at least 50 years old (before the first quality harvest). Each tree is then harvested every nine years. We also talk about the oxygen or air transmission between the outside and the wine, through the cork (oxygen ingress) and the oxidising impact that can have on wine. We also get some views from a cork forest where we see the oak bark (and some cows), as well as newly harvested trees, and a quick visit to a cork factory storage yard. There are huge piles of cork bark drying and waiting to be processed. More information can be found on Amorims sites: http://www.corkfacts.com http://www.amorim.com This interview was made during a visit to Amorim in connection with the European Wine Bloggers Conference #EWBC 2009 in Lisbon. Music: El Perez, rumba francesa, http://www.jamendo.com By BKWine, http://www.bkwine.com See all our wine videos on our BKWine TV channel: http://www.youtube.com/bkwine 0 2009-12-12T13:56:54Z 931 false 21879 629 false 0 false false [E] On cork: interview with Amorim [E] On cork: interview with Amorim 2009-12-12T13:56:54Z 931 0