TMG Blog
Producer Guide
Highland Park and why island whisky is not all peat
Ask ten people what island whisky tastes like and nine will describe the same thing:...
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Champagne
Henriot and how a house tastes the same every year
Here is a problem worth sitting with for a moment. The weather in northern France...
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Champagne
Henri Giraud and what oak does to Champagne
Take one batch of juice, split it in half, and ferment one half in a...
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Bordeaux
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...
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Bordeaux
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...
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Burgundy
Faiveley and why the southern Burgundy villages cost less
Draw a line down the Burgundy map and something strange happens to prices about forty...
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Bordeaux
Duhart-Milon and what ownership cannot transfer
A restaurant group that runs a very good kitchen in Central opens a second place...
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Champagne
What Dom Perignon is actually doing on the table
A bottle lands on the table at a banquet and does its work before anyone...
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Bordeaux
Chateau Dauzac and why southern Medoc smells different
Ask why a Margaux smells the way it does and you will usually be told...
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Producer Guide
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...
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Bordeaux
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...
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Bordeaux
Chateau d'Angludet and the ranking that gets rebuilt
A classification is a promise about the future made with information from the past. The...
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