In his February column, Blake Gray explained why the gradual extinction of some wine styles is not always a tragedy.
Today I take pleasure in upending one of the most common wine story tropes: the "disappearing underappreciated wine" story. These stories play the emotions like a zither: loss, urgency to act, the opportunit...
Editor's Note: Contributor and Editor, Rémy Charest, looked at the challenges of creating brand and identity for Languedoc, traditionally considered "a provider of high-volume plonk." This article explored the reorganization of this major French wine region and some expected outcomes derived from insights on the Millésimes du Languedoc tasting attended this spring. –Ryan Reichert, Managing Editor
In the world of marketing and sales, it is always good when you can keep things simple. Of course, this can be quite a challenge for an industry like the wine industry, where realities of place, grapes, vintages, styles, and terroir add up as so many variables to take into account—enough to confuse everyone but the aficionados.
It has a light nose, with fresh, sweet herbs. At first it feels light on the palate, but it settles into a solidly medium mouththfeel. Citrusy, too, with a somewhat short finish and a moderate amount of acidity around the edges through the end. Only 11.5% alcohol, but this wine acquires more depth with foods such as salads and fish. Recommended. BSE
The region of Roussillon falls clearly within the borders of France. It is also regularly amalgamated with its neighboring region, in the denomination of Languedoc-Roussillon. However, the area really has a story that is entirely its own. The windswept, hot, dry slopes that rise out of the crystal blue Mediterranean Sea harbor a culture that has more in common with Spain's Catalonia than with the rest of France. The soils and climate are more reminiscent of Priorat, which lies just south of the Pyrenees Mountains from Roussillon, rather than the rest of the Languedoc.
It is easy to get the impression that, apart from conventional practices, there are only two options available in viticulture: organic and biodynamic. However, there are other methods being developed.