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...
閱讀更多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...
閱讀更多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...
閱讀更多Faiveley and why the southern Burgundy villages cost less
Draw a line down the Burgundy map and something strange happens to prices about forty...
閱讀更多Duhart-Milon and what ownership cannot transfer
A restaurant group that runs a very good kitchen in Central opens a second place...
閱讀更多What Dom Perignon is actually doing on the table
A bottle lands on the table at a banquet and does its work before anyone...
閱讀更多Chateau Dauzac and why southern Medoc smells different
Ask why a Margaux smells the way it does and you will usually be told...
閱讀更多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...
閱讀更多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...
閱讀更多Chateau d'Angludet and the ranking that gets rebuilt
A classification is a promise about the future made with information from the past. The...
閱讀更多Craggy Range farms the New Zealand nobody talks about
Marketing works, and occasionally it works so well that it becomes a cage. Thirty years...
閱讀更多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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