I was very lucky to drink my first (and until now last) glass of Château d’Yquem, right in Château d’Yquem. An experience that I will always remember, and that I will render unforgettable by sharing it with you. Before visiting Château d’Yquem and tasting its wine, I’ve heard many things about it, of course. However,… Continue reading DRINKING GOLD IN CHATEAU D’YQUEM
After my graduation from Master in Science in Enology and Viticulture, I have been discovering different wine regions of the world, by actually working there. My first stop was France, Haut-Medoc. My second stop was Chile, Colchagua Valley. And finally, my third and current stop is USA, Napa Valley. Of course, the wines and the… Continue reading VIN VINO WINE
I have the opportunity to interview Philippe Dambrine, who is the general manager of Château Cantemerle and also president of Conseil des Vins du Médoc. Monsieur Dambrine has been working in this château since 28 years, even longer in Médoc, and of course he knows this region by hearth. So, I will be asking him personal… Continue reading PHILIPPE DAMBRINE: “2015, THE BEST YEAR IN THE LAST DECADE”
This is the story of how I met Petit Verdot variety in the vineyard and how I chased it until my wine glass. Have you ever met the grape of the wine that you drank? It is a really good feeling and it definitely changes the way how you look into your glass of wine. In September,… Continue reading HOW I MET MY PETIT VERDOT?
I had the chance to make an interview with Francisco Diez Zamudio in Margaux, which is one of the most famous and important regions in Bordeaux appellations. With this interview, we’ll feel the effect of Margaux on Francisco. Francisco Diez Zamudio is an agricultural engineer coming from Chile. He is newly graduated from Master of Science in Enology… Continue reading MARGAUX EFFECT
Veraison is the forerunner of the harvest. It is the period when the grapes start to change their color. Together with color change, metabolism of the grapes also starts to change: they start to accumulate sugar instead of acids. This way, they prepare themselves to harvest, ripening day by day and be ready for the… Continue reading VERAISON IN BORDEAUX