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Changes are afoot across the whole of the Prosecco region in the north. Alessandra Piubello summarises shifts in styles and standards…… Read on: click

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The steady composure that comes with self-confidence in the face of competitive situations can only happen when specialised knowledge is buttressed by passion and a love for the subject. One of the goals of our Society has been to provide encouragement and support for these young professionals, as well as raising money for wine education…

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Five Mother Sauces of Classical Cuisine and Their Pairings The five mother sauces are the base sauces from which most other cooked sauces are made. By incorporating additional ingredients into a mother sauce, you can create numerous small or compound sauces.   Béchamel Sauce:   This is a simple sauce to make, which is one…

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A wine list should be a living document that responds to guests’ taste and preference and that pair well with the food dishes being served every dinner and last but not least, it has a huge influence on profitability.   *** By country of origin or region – In many ways, this approach that focuses…

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German wines are produced according to an imperfect scale based on the ripeness of the grapes at harvest time. In general, riper grapes produce richer, more complex wines. This system was put into place in 1971 because of Germany’s cool, northern climate, where full ripeness was often difficult to achieve. With global climate change, however,…

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A group of French wine connoisseurs have detected a sprinkle of stardust at their latest tasting, after becoming the first people in the world to sample and review wine that spent a year in space. Read on: click    

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Influencer marketing is a hot topic these days. In the wine arena, the influencers whose metrics reveal a sheer number of followers seem to stand out from the larger Instagram community, despite their short-lived history. More often than not, many will challenge the younger generation of wine Instagrammers as non-experts and question their credentials. Read…

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The last year of self-imposed quarantine have tipped the wine market on its edge. The retail sector has benefited enormously while restaurants, bars and hotels are suffering.  Read on: click

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Burgundy grape varieties put to the climate change test. Read on: click

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“Taste and smell are of primal importance to people in our field,” says food and wine writer Jordan Mackay, who contracted COVID-19 in early March while visiting New York City. “I believe that it’s a heightened responsiveness to these senses that drew many of us into the gastronomic world in the first place. Losing them…

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