Deprecated: Assigning the return value of new by reference is deprecated in /home/glug/domains/glug.com.au/public_html/squirrelcart/includes/browser_detect/get_browser_info.php on line 45 Deprecated: Assigning the return value of new by reference is deprecated in /home/glug/domains/glug.com.au/public_html/squirrelcart/includes/browser_detect/get_browser_info.php on line 51 Glug...Glug...Glug...the place for buying wine on the web
Username:    Password:
Thanks for stopping by...












Outrageous Bargain
10 Years in the Making












Problem Solved Perfect All Purpose Red












The Barossa Warmth Makes Perfect Tempranillo












General Wine
An Update on the Unfathomable Idea - Terroir
Wednesday, 3rd October, 2007  - David Farmer

The idea that the site, the location and aspect, of the vineyard and its exposure to the elements of climate will affect the taste of the grapes and hence the wine seems so obvious as to be hardly worth debating. Any owner of a vineyard whether it is flat as a tack in the Australian Riverland or clinging to a slope in a cool climate region will tell you that part of the vineyard always produces superior fruit to the rest. The famous region of Burgundy has known for five hundred years that parts of its golden slope produce better wines than the rest.

From these observations many wine commentators, over the last 25 years, have embraced the idea that a wine should express its site, in a manner that now approaches a religious fervour. It makes sense that a vineyard farmed well will produce better grapes and this should lead to better wine. But is there any more to it than this?

Terroir is the word the French use when discussing this vineyard sense of place and they are very interested in understanding how the site contributes to the taste. You will find many references and some articles about this topic on Glug for example Geology Cannot be Found In Wine. Australian winemakers are very aware of this concept but a great deal of our industry, particularly the wines made by big companies is built around the art of multi-district blending.

Currently many wine writers refer to terroir and some proclaim that they can tell when a wine is expressing terroir. Another French term typicité is also used, meaning the wine is true to the style expected from the area. Both are interesting terms though are the concepts so vague that conclusions reached about the origin of flavours in one region mean little when explaining what controls flavours in another region.

Or can conclusions from closely studied regions be built into a science the results of which can be transferred to other areas and deliver predictable tastes. An example is the search in the new world for limestone’s and associated soils an idea taken from France where some believe this combination is favourable for high quality wine.

Perhaps a future test of whether terroir has much meaning is-can conclusions about the taste of an established region be transferred to a location where no vines are grown with predictable results.

Here is a roundup of where the debate seems to be at the moment.

Global or Local

Most grapes are grown in a global climatic band between the isotherms (an isotherm is created by joining points of equal temperature) of 20º centigrade and 10º centigrade. There are numerous maps that divide the globe into more detailed climatic zones and refer to an atlas for further detail.

As a rough rule the wine trade divides wines into warm or cool climate but a moment’s reflection is enough to realise there are an infinite number of gradations from warmest to coolest.

From an isotherm map an obvious generalisation can be made. Terroir exists on a continental scale, thus Australian wines on average fall into the warm climate zone while Northern Europe is a cool climate zone. It follows that a very large influence on the final taste of a wine will be from the broad climatic patterns and the longitude.

Looking at the two hemispheres and the unequal distribution of landmass to oceans you might also argue this will affect weather patterns in a way that would show up in wine tastes. That it does not seems to suggest that the infinite variety of micro climates masks these broad hemisphere differences, assuming they exist.

The vineyards of the high plains of Argentine to the coastal areas of Chile to the warmth of the Barossa are so diverse that the study of terroir tends to be thought about at a local or regional level. And perhaps terroir is only meaningful in a discussion of tastes at a local level.

Where Are the Taste Markers

If you try to list a set of criterion that can be applied to see if wines are refecting terroir the emphasis has to be on a local level. This test might ask questions such as:

1. Do the wines come from a local area with the same hill facing and climate and soil type?

2. Are the wines made from the same variety?

3. Are the wines made in a similar manner with the same yeast and aged in similar wood?

4. Were the grapes picked to the same degree of ripeness?

5. Do the wines show taste markers that are identifiable and consistent year after year?

6. To say that a wine expresses its terroir does it mean that some taste markers can be identified year after year from the same vineyard?

The problem is there is little evidence that anyone in a masked tasting can pick markers that identify the district of origin let alone the vineyard. Indeed it is very difficult to pick the country of origin and in many cases the grape variety let alone fine tuning this down to the local and vineyard level and it may be beyond the power of the human palate to do so.

Help may be at hand as the August, 2007 Australian Wine Research Institute ‘Technical Review’ suggests that a variety of spectroscopic methods may be able to tell the country of origin of wines. Its early days but as scientists home in on the chemical make up of wine they may well throw light on specific differences that are unique to small areas. Then the hunt would be to find what the local difference is that causes or enhances this uniqueness.

Is It All About Local Knowledge

Professionals do quite well in deciding which wines are the best in masked tastings but this of course is not the same thing as identifying a terroir component. They make educated guesses, for example because a cabernet is of very high quality they may infer it comes from Bordeaux as many great cabernets are known to come from this region. This tasting difficulty cannot invalidate the notion of terroir though it does suggest that looking for the influence of terroir is only practical when all the wines are similar and from the one region. This in turn makes the concept less significant to the consumer.

A grower-winemaker who has spent decades knowing his land notes the differences between the parcels of grapes arriving at the winery and the distinctive aromas of the individual ferments and can follow this through into the bottle. The rest of us though will never have this intimacy though in masked tastings with comparable wines the owners in most cases are not able to pick their own wines. Perhaps grower-winemakers who devote their lives to a classic region will on average identify the district more often than generalists but this also might suggest that the skill is of little practical use to the rest of us and says more about tasting skill than identifying the taste markers of terroir.

The ‘type’ region to study terroir is of course Burgundy and it is plain that some small areas make better wines. It may be hard to spot the taste markers but a general evaluation over many generations says that the wines from this ‘commune’ are on average better than wines from that ‘commune’ or at least display a difference.

The evidence from Burgundy and of course much other knowledge tells us that all vineyard regions will show differences on a local scale, some more than others but differences none the less. Even so, Burgundy despite its long period of study does not help us much in saying what may be terroir and what is just normal fruit tastes in younger regions.

Globalisation Leads to Similar Tastes

One of the unusual aspects of the globilisation of wine, and one that was probably unexpected is that the same variety treated in a similar manner anywhere across the globe develops similar tastes. Difference such as some wines tasting marginally better probably does not reflect terroir but better winemaking. The strong regional taste markers that perhaps were hoped for are not apparent. Some say that new world regions have not learnt to express the terroir though this thought looks quite hollow.

This brings us back to earlier comments that the major taste is built from major weather influences. To express beyond this broad taste profile to the individual vineyard ‘flavour’ is seen by many wine writers as the main job of the grower and winemaker. Jointly they must enhance the individual expression of the site.

Big Terroir, Split Terroir or Small Terroir

Consider again the question how small or big the vineyard area can be to express terroir? Returning to the type site of Burgundy there are many small vineyards that are classified on wine quality and as such reflect grades of site and thus terroir. In bigger sites like Clos de Vougeot there is great variability in the resulting wines and it is not easy to see what part of the taste can be said to be due to the terroir.

Further problems come when you examine areas like Bordeaux where the wine that can go into the First Growths can be from vineyards that are not contiguous and this also applies to many other Growths. Another example is the recent decision of the owners of Ch. Haut Brion to discontinue a vineyard wine that dates back to the Middle Ages, La Tour Haut Brion, with the possibility that when the vines are older the fruit may be used in La Mission Haut Brion. This may be good business but is not about preserving a unique site and thus terroir.

Think about Champagne which is a blended product from vineyards spread across the region and while restricted in size this intra-district blending is hardly true to the ideals of terroir.

So the size an area can be to say it expresses terroir is a major uncertainty and adds to the vagueness of the concept.

Geology and Soil

As for the role of geology in terroir, this was discussed with http://www.glug.com.au/index_tasting.php?sec=on_tasting&art=06017. The simple conclusion is you cannot taste geology in wines.

The influence of soil is not understood except for one aspect which is how water is delivered to the vine in which case all manner of variables such as the soil texture, soil depth and water holding capacity will be important. Hard compacted soils for example are not liked by vines indeed they make plant growth difficult. As a prelude to planting many vineyard sites are ripped and while this is done to promote vine health it also takes away from the concept another slice of its meaning. A good example of this is the ripping of the unique soils of Coonawarra to bust up the hard calcrete layer which lies just below the surface. This layer restricts vine vigour and thus yield and it is hard not to believe that this disruption alters the ‘terroir’, or even that the ‘terroir’ is being ‘dug-up’.

As well you have to wonder about the meaning of terroir in the many old world vineyards where terracing of vines is an important feature. This is a substantial remodelling of the original terroir.

The landscape and the gradient are important to the vine and it’s likely the slope influences how the vine takes up water. This does not mean a terroir with a slope is better than a flat vineyard it just means the latter will need good drainage. This area highlights that it is a mistake to take an old world vineyard model for quality to new areas. Indeed it would seem only trial and error will determine the best result in new areas.

Many commentators closely associate soil with terroir yet there are very few examples where there is a strong enough correlation, above other influences, to relate wine flavours and soil types. Two are worth mentioning. The better sherries of Jerez have long been associated with one type of soil, the albariza. The base wines made from palomino are bland but subtle soil changes display themselves in the final mature sherry. In Australia the distinctive terra rossa soil that makes up a small part of Coonawarra is associated with higher quality wines and there is some evidence that this is associated with a smaller berry size. Please note that while this passage emphasises soils is does not infer that flavour comes from the soil type and it may be that the soil simply acts as a proxy for water uptake.

Soils are generally young in age being constantly eroded and renewed and interesting comparisons can be made between the soils of New Zealand and Australia. New Zealand has recently emerged from a period of extensive glaciation and as such the most recent landscapes that are planted with vines, the lowest, flat river terraces are less than 10,000 years old. The vines are planted in recent river alluvium which was produced by glaciers and is little more than rock flour mixed with gravel, pebbles and cobbles. Hardly soil at all, if that is taken to mean some chemical degradation of the rocks from which it is derived, and one step removed from hydroponic farming. The difference with Australian soils could hardly be greater with many of these being the end result of millions of years of chemical alteration of rocks.

If the soil imparted a taste to wine here is as good a test as you could devise. Yet allowing for obvious climatic differences there is no noticeable character that one country has and the other doesn’t.

Concluding Thoughts

Terroir and typicite are recent terms, the current usage being perhaps 20-25 years old, and have the strength that they focus on the site or location as the defining feature of the wine. This has its uses but the most ardent supporter would not suggest that all great wines have this sense of place while the others are ‘brands of emptiness’ to quote a wine writer. Many great wines, such as those made in Australia can be blended from many areas and where the sense of place stops and blending begins leaves champagne in a very awkward spot.

If terroir can finally be measured and rapid advances in analysing the minute amounts of chemicals that make up wine may well throw up surprises it would seem the results are not transferable from one continent to another leading to the pleasurable idea that all terroirs are indeed unique. Those who have spent a lifetime working in a small region may well see features denied to the rest of us but at least we have the whole sweep of the world’s wines in front of us and that seems infinitely more fun.

As for being able to recognise when a wine is expressing terroir this seems more hope than reality and it seems more and more that terroir simply means making the best wine possible from that site. After all that is what humans have been learning to do for centuries.

Perhaps the last word should be this from the Beaune négociant, Louis Latour as reported in the August 2000 edition of Bourgogne Aujourd'hui.

"What definition do you give for terroir?

"None! It’s an idea that doesn’t move me much. A great wine is born from a set of conditions amongst which is the soil. We must simplify! The essential thing is to say to the client that this wine comes from this place. Full stop! This is already the case when we speak of ‘wine from Beaune.’ And then when you try to analyse in detail the diverse elements of terroir you find yourself with such uncertainties that it's better not to stick your nose in too far. That said, terroir is an excellent marketing tool, that’s why everyone uses it." *

* This translation is by Warren Moran, Professor of Geography, University of New Zealand and is from Terroir-The Human Factor.

2
0
1
4
2
0
1
3
2
0
1
2
2
0
1
1
2
0
1
0
2
0
0
9
2
0
0
8
2
0
0
7
2
0
0
6
2
0
0
5
2
0
0
4
GENERAL COMMENTS ARCHIVE 2014
Four Barossa Winemakers Talking About Mataro

Thursday, 27th March, 2014

Something Very Odd with Fabulous Bordeaux from 2009

Monday, 3rd March, 2014

GENERAL COMMENTS ARCHIVE 2013
Supermarkets, Waffle, Plain Speaking, Grange 2008

Wednesday, 10th July, 2013

Bordeaux En Primeur and 6000 Tasters

Thursday, 2nd May, 2013

Mataro Girls Make a Debut

Friday, 1st March, 2013

Reflections on the Art of Wine Copywriting - Part 1

Wednesday, 23rd January, 2013

The Origin of Penfolds Koonunga Hill

Thursday, 17th January, 2013

GENERAL COMMENTS ARCHIVE 2012
The Amazing 'Golden Scrumpy' Cider of David Franz

Tuesday, 27th November, 2012

New Glug Release P.B. Burgoyne Moscato

Tuesday, 27th November, 2012

A Millergram - Diana Genders recalls the 2008 Vintage

Thursday, 4th October 2012

A Millergram - Put a Cork in It

Wednesday, 12th September, 2012

Goodbye Wytt Morro 1922 - 2012

Wednesday, 5th September, 2012

A Millergram - "New Discovery - The Eighth Teaching of Harry Brown"

Monday, 20th August, 2012

An Appropriate Juxtaposition On The Perils Of Wine Investment

Tuesday, 29th May, 2012

The New Grange Release – A Fully Priced Wine

Sunday, 6th May, 2012

Wine and Martin Gardner - A Sceptical Science

Tuesday, 17th April, 2012

Restrictions, Competition, Deregulation and Consumers

Sunday, 26th February, 2012

Expanding The Wine Market

Sunday, 19th February, 2012

Rosemount Turning To Ammonium

Monday, 6th February, 2012

All Good Cons Come To An End

Monday, 6th February, 2012

Terroir Expands to Carrots and Oysters

Thursday, 2nd February, 2012

The Rise of Alcoholic Apple Juice

Monday, 23rd January, 2012

Goodbye Fosters as Beer Giant Takes Over

Sunday, 15th January, 2012

What Someone Else Can Drink Tonight

Tuesday, 10th January, 2012

Cease and Desist - Coles to Woolworths

Monday, 2nd January, 2011

Observations from a Few Weeks in the Golden West

Monday, 2nd January, 2011

GENERAL COMMENTS ARCHIVE 2011
How Do You Make the First One?

Sunday, 18th December, 2011

Screw Caps versus Corks - Well Fancy That!

Sunday, 18th December, 2011

A Big Wine For China

Sunday, 18th December, 2011

A Pinot Noir Breakthrough

Sunday, 11th December, 2011

Comparative Advertising Can Be Brutal

Sunday, 27th November, 2011

They Wouldn't Do It Would They?

Sunday, 27th November, 2011

Replanting a Barossa Vineyard Poses Questions About the Future

Sunday, 16th October, 2011

A Day to Remember - 3rd October, 2011

Sunday, 16th October, 2011

A Beer Giant Buys Fosters

Wednesday, 5th October, 2011

An Industry Living In Hope

Thursday, 22nd September, 2011

Just Another Drink

Sunday, 11th September, 2011

A No Brainer or No Brains?

Wednesday, 17th August, 2011

El Bulli, Fragrances and Wine Innovation

Sunday, 31st July, 2011

And You Laugh at Wine Wankers!

Sunday, 31st July, 2011

Australia Looks on in Envy

Sunday, 24th July, 2011

Helping Thine Neighbour - Or Time to Move On

Thursday, 23rd June, 2011

New Terroir in France - Plant a Good Slope

Wednesday, 15th June, 2011

Blending and Blendered Wines

Wednesday, 25th May, 2011

Becoming a Wine Merchant

Sunday, 1st May, 2011

Fake Jacobs Creek - A Test Run for the Real Thing

Wednesday, 20th April, 2011

Good Food for the Family - Woolworths vs Coles

Saturday, 26th March, 2011

Oddbins U.K. - The Crowd Moves On

Monday, 14th March, 2011

Progress Revealing the Relationships of Wine Grape Varieties

Monday, 7th March, 2011

A Smarter Way for Restaurants to Sell Wine

Saturday, 29th January, 2011

GENERAL COMMENTS ARCHIVE 2010
Sommeliers an Endangered Species

Wednesday, 20th October, 2010

The Mystery of Bio-Dynamics

Sunday, 3rd October, 2010

The Complexity of Wine Gives It a Marketing Advantage

Friday, 10th September, 2010

Reflections on Wine UK Retailing and Australia’s Role

Friday, 3rd September, 2010

Population Growth Places Pressure on Wine Regions

Tuesday, 31st August, 2010

What Else besides Warming is Making Grapes Ripen Earlier?

Thursday, 5th August, 2010

Brother Richard Reports Aldi Bargain

Wednesday, 28th July, 2010

Early Ripening and Climate Change

Friday, 9th July, 2010

Red Heads Confusion at Winepeople.com.au

Tuesday, 6th July, 2010

Decanter Gives the Barossa a Kick

Monday, 21st June 2010

Seppelstfield Changes Hands - Again

Friday, 11th June, 2010

Abusing the Good Name of Woolworths

Monday, 7th June, 2010

Bordeaux - Bubble Trouble or Flying Higher

Friday, 14th May 2010

Get Out of Business says a Former President of the Winemakers Federation

Wednesday, 12th May 2010

Corrections and Opinions on a Financial Times Wine Article

Friday, 7th May 2010

Checking Out the Back Label Copy

Friday, 30th April 2010

Cocktails at the Connaught, London

Tuesday, 27th April 2010

Unusual Labelling and Outright Fraud - An Update on the Wine Trade

Monday, 19th April 2010

Catching Up with AFWE

Tuesday, 13th April 2010

What a Load of Crap - Just Drink the Stuff

Tuesday, 6th April 2010

The Brian Miller View - Y Should They

Wednesday, 24th March 2010

Australia Trade Day

Monday, 8th March 2010

The English Press is Very Quiet About the 2010 Michelin

Thursday, 29th January, 2010

Vinderella and The Benevolent

Thursday, 29th January, 2010

GENERAL COMMENTS ARCHIVE 2009
Martinborough Just Loves Te Muna

Thursday, 3rd December, 2009

More Wine Snobs and Know-Alls Detected

Wednesday, 25th November, 2009

The Two Buck Chardonnay

Wednesday, 4th November, 2009

Favourite Restaurants

Tuesday, 27th October, 2009

Is it Brett or Terroir - The Brian Miller View?

Tuesday, 27th October, 2009

Governments Picking Winners

Tuesday, 13th October, 2009

More About the 2009 Champagne Harvest

Monday, 21st September, 2009

Champagne - At All Costs Protect the Image

Saturday, 12th September, 2009

Leave it Alone Will Ya

Thursday, 3rd September, 2009

A Lunch with John Duval - Ex Grange Custodian

Saturday, 1st August, 2009

Power People in the World of Wine

Sunday, 28th June, 2009

Oh Dear! Customers Slip the Boot In

Wednesday, 24th June, 2009

A New Critter Label - Hello Kitty

Wednesday, 17th June, 2009

Making, Selling, Grange and Other Wine Business

Sunday, 7th June, 2009

Advanced Mumbo-jumbo Aplenty in the World of Wine

Friday, 22nd May, 2009

An Interview with Mark Lloyd

Wednesday, 6th May, 2009

2009 Vintage May Be A Cracker

Saturday, 11th April, 2009

Hermann Thumm of Chateaux Yaldara

Wednesday, 11th March, 2009

Winestate Wines of the Year - Surprises and Gimbletts Do Well

Wednesday, 11th March, 2009

The Gimbletts Shine a Light on a Difficult Problem

Friday, 13th February, 2009

A South Coast Surprise

Tuesday, 10th February, 2009

Cork and Other Closures

Monday, 26th January, 2009

GENERAL COMMENTS ARCHIVE 2008
Further News on the 'Drop of the Gods'

Sunday, 9th November, 2008

The Missing Trophy at the Barossa Wine Show

Monday, 13th October, 2008

Robert M Parker Meets His Match

Monday, 13th October, 2008

On One Hand Terroir Gets Bigger - On the Other it's Taken Away

Saturday, 6th September, 2008

A New Meaning to Making the Numbers

Friday, 29th August, 2008

Oh to be a Tree Shrew

Sunday, 17th August, 2008

Who Wants a Winery?

Wednesday, 13th August, 2008

France the Birthplace of Sophisticated Wine Falls to Rosé

Wednesday, 30th July, 2008

Evil Aluminium Takes Over

Wednesday, 30th July, 2008

Where is the Harry Potter of Wine?

Wednesday, 30th July, 2008

Thoughts About Buying, Selling and Drinking Wines From Reading "Micro Economics and Behaviour" by Robert H. Frank

Sunday, 20th July, 2008

A Brilliant 30 Years - New Zealand Sauvignon Blanc

Sunday, 6th July, 2008

Where You See The Word Art Substitute Wine

Tuesday, 1st July, 2008

Simplistic Wines from Bordeaux

Tuesday, 1st July, 2008

Brands of Emptiness

Sunday, 22nd June, 2008

Specific Site or Blending?

Sunday, 22nd June, 2008

Thoughts from Reading the 2008 Gault-Millau

Friday, 2nd May, 2008

On Cats Piss and Fruit Bombs

Friday, 2nd May, 2008

Troubling Advice from London Sommeliers

Saturday, 26th April, 2008

Front Labels Help Sell Wine

Saturday, 26th April, 2008

Whatever Happened to the d' in d'Yquem?

Friday, 11th April, 2008

Alarming Ageing of Great White Burgundies

Friday, 4th April, 2008

Thoughts from a London Gastro-Pub Crawl

Friday, 28th March, 2008

Sparkling Wines that "Blew Us Judges Away"

Monday, 11th February, 2008

GENERAL COMMENTS ARCHIVE 2007
Alternative Closures to Cork

Monday, 17th December, 2007

Alcopops and Smirnoff

Tuesday, 11th December, 2007

A Message for Pinot Noir Drinkers

Sunday, 9th December, 2007

Bo a Perfect 10 Out of 10

Thursday, 6th December, 2007

Troubles at National Leisure and Gaming

Thursday, 22nd November, 2007

What About a Little Genetic Tweaking to Improve Flavour

Saturday, 3rd November, 2007

Martha Stewart Wines

Saturday, 27th October, 2007

An Update on the Unfathomable Idea - Terroir

Wednesday, 3rd October, 2007

Free Up Liquor Licenses in Sydney

Friday, 21st September, 2007

Unusual Admirers of Mateus

Monday, 6th August, 2007

Rosé - the Giant Wine Fraud Expands

Tuesday, 17th July, 2007

Retailing in Port Augusta

Sunday, 10th June, 2007

How Many of These Have You Tried?

Tuesday, 22nd May, 2007

New Packaging for Wine - It Will Happen

Monday, 14th May, 2007

Retailing Becomes "The Artist Of His Own Life"

Wednesday, 2nd May, 2007

All Crushed Apart from Brandies and Bundy

Sunday, 22nd April, 2007

Now We Have Fortified Terroir

Sunday, 22nd April, 2007

Marketing, Old Whale Bones and Wine

Thursday, 5th April, 2007

A Case of Begging the Question

Tuesday, 27th March, 2007

The Origin of White Wine Varieties

Thursday, 15th March, 2007

France Rules in the U.K. Wine Press - O.K.

Monday, 12th March, 2007

When You Get To Close to the Job

Tuesday, 6th March, 2007

The Wine Glut Creates Problems But Do We Have Another Problem

Thursday, 1st March, 2007

Climate Change is Underway

Thursday, 22nd February, 2006

The Wine Wankers Club Adds Another Member

Thursday, 22nd February, 2006

GENERAL COMMENTS ARCHIVE 2006
Tasting with Robert M. Parker, Jr

Wednesday, 15th November, 2006

The Making of Rolf Binder Heinrich

Monday, 14th August, 2006

Can't Tell Your Brett from Oak Flavours

Tuesday, 18th July, 2006

Starting Your Own Business

Tuesday, 27th June, 2006

I Find a Canberra Connection Running Georges in Adelaide

Wednesday, 26th April, 2006

Robert M. Parker Jr. Wins Our Australian Wine Award

Thursday, 26th January, 2006

A Note About the Winner

Thursday, 26th January, 2006

Australian Wine Patron of the Year Award

Monday, 16th January, 2006

GENERAL COMMENTS ARCHIVE 2005
The Crystal Wine Enhancer

Wednesday, 21st December, 2005

Major UK Trend to Wine

Tuesday, 20th December, 2005

From Vintage to Vinegar

Monday, 12th December, 2005

Waiting for Parker

Sunday, 11th December, 2005

A Problem with Penfolds RWT

Monday, 5th December, 2005

Financial Troubles but the Wine's a Winner

Friday, 2nd December, 2005

Personally, I prefer the '27

Friday, 2nd December, 2005

Sharp Differences of Opinion Over Mount Mary

Monday, 14th November, 2005

Dasher the Dog Shows How

Monday, 14th November, 2005

...midnight's all a glimmer

Monday, 14th November, 2005

The Parker Influence

Friday, 11th November, 2005

The Good King Tut Was In To the Red

Thursday, 27th October, 2005

A Look at Langtons Classification from 1991 to 2005

Monday, 17th October, 2005

Langtons Classification - We Learn How It's Done

Wednesday, 12th October, 2005

Bowen, Balthazar and the Barossa Show

Friday, 23th September, 2005

About Oak Barrels and A.P.Johns

Tuesday, 13th September, 2005

An Own Brand Victory

Friday, 9th September, 2005

An International Gong for the Experienced Four Year Old

Friday, 9th September, 2005

A Winemaker's Thoughts on Stelvin Closures

Monday, 5th September, 2005

The New Taste of Wine

Friday, 2nd September, 2005

Parker and the Swiss Chasselas

Tuesday, 9th August, 2005

Drinking From Special Wine Glasses

Thursday, 4th August, 2005

En Primeur Update: A Jonathan is Appalled

Thursday, 14th July, 2005

A Lunch with Philip White

Monday, 27th June, 2005

A Little Madness or a Sign of the Times?

Wednesday, 22nd June, 2005

Does the Truth Lie in Numbers?

Sunday, 8th May, 2005

We Catch Up With Winemaker Colin Forbes

Sunday, 8th May, 2005

A Little Bit of Madness for Whisky Afficionados

Friday, 1st April 2005

The Black Hill and the Sydney Opera House

Monday, 28th February 2005

Glug Talks to a Major Importer of High End Australian Boutiques

Saturday, 5th February, 2005

Is Cabernet Like Cola or More Like Milk?

Tuesday, 18th January, 2005

GENERAL COMMENTS ARCHIVE 2004
Expensive European Wines - Are They Worth It?

Tuesday, 7th December, 2004

Do We Need Rosé?

Wednesday, 17th November, 2004

Yering Station In Distinguished Company

Friday, 29th October, 2004

Will there be Closure on Battle for the Bottle?

Saturday, 23th October, 2004

Red Herrings in Cowra Show

Tuesday, 19th October, 2004

Tyrell Gives Cork The Flick

Tuesday, 19th October, 2004

Koonunga Screw Cap Ups The Ante In Cork Taint War

Tuesday, 9th September, 2004

Watch for the Sparkling Jimmy Watson Winner

Friday, 27th August, 2004

On Lust, Envy & Greed

Friday, 27th August, 2004

Notes on Australian Winemakers and the Australian Character

Friday, 20th August, 2004

What the English are Drinking

Friday, 20th August, 2004

Rieslings, Ready for Their Laurels

Friday, 20th August, 2004

Aussies on Top

Thursday, 19th August, 2004

High Fruit, High Alcohol; A Lesson From History

Wednesday, 23rd June, 2004



©2014 Glug  |  Contact Us  |  Privacy Policy  |   RSS Feed
Liquor Licensing Act 1997: It is an offence to sell or supply liquor to a person under the age of 18 years, or to obtain liquor on behalf of a person under the age of 18 years.
All transactions in $AUD. This web site is operated by Glug ABN: 39 733 636 700 Licence No: 51401128