The characteristics of the clay used to produce amphorae for winemaking are as diverse as the many types of wood for barrels. The trade is only just beginning to chart and recognise this, reports Roger Morris. The post Why amphora provenance matters appeared first on The Drinks Business.
We are at the point in our wine history where comparisons to Bourgogne are becoming less and less relevant. 🔔Subscribe to VinePair’s YouTube Channel here:...
This week, Tom, Brett and Wade are hitting the road and heading west over the mountains, past Lithgow and Bathurst, to one of the most...
Wine has a long history, longer than most people realize, here in America. The first wines in what’s now the United States were made by...
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