TMG Blog
Henri Giraud and what oak does to Champagne
Take one batch of juice, split it in half, and ferment one half in a...
続きを読むGruaud Larose and how to read a bottle before opening it
A bottle arrives with a label that has clearly had a hard life. Stained brown...
続きを読むChateau Gazin, Pomerol, and the land it no longer owns
Open a classified Bordeaux from 1975 and one from 2005 on the same table and...
続きを読むFaiveley and why the southern Burgundy villages cost less
Draw a line down the Burgundy map and something strange happens to prices about forty...
続きを読むDuhart-Milon and what ownership cannot transfer
A restaurant group that runs a very good kitchen in Central opens a second place...
続きを読むWhat Dom Perignon is actually doing on the table
A bottle lands on the table at a banquet and does its work before anyone...
続きを読むChateau Dauzac and why southern Medoc smells different
Ask why a Margaux smells the way it does and you will usually be told...
続きを読むDassai 23 is not a higher grade than Dassai 45
Someone hands you two bottles of sake. One says 45 on the label, the other...
続きを読むChateau d'Armailhac and the Pauillac you can open early
Somebody buys a serious bottle of Bordeaux and is told to leave it for ten...
続きを読むChateau d'Angludet and the ranking that gets rebuilt
A classification is a promise about the future made with information from the past. The...
続きを読むCraggy Range farms the New Zealand nobody talks about
Marketing works, and occasionally it works so well that it becomes a cage. Thirty years...
続きを読むCos d'Estournel, young vines and where that fruit goes
"Young vines" is one of the few phrases in wine that people treat as an...
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