Definitions are tricky things – often cumbersome, frequently inconvenient, sometimes merely hard to pin down. By way of example, I’m slowly refining my personal reference point for what constitutes orange wine and what doesn’t – particularly fraught, as there’s nothing in the way of a legal definition, and indeed the term was coined as recently as 2004, by wine importer David Harvey.
The production methods for Tscheppe’s Erdfass (“earth barrel”), also known as Hirschkäfer (Stag beetle), seem bizarre at first glance. A blend of Sauvignon Blanc & Chardonnary ferments on the skins for two weeks, and is then transferred into a 600 litre oak barrel which is buried in the ground over the winter months. After the winter, the barrel is dug up, the wine continues to mature and is then bottled after 24 months.
A few days before the end of 2013, I said goodbye to Eisenstadt, the tiny Austrian town that has been my home for most of the year. New adventures in Amsterdam are calling – but this blog isn’t supposed to be autobiographical, so let’s get back to the wine. Eisenstadt may be small, but it’s […]
Ask most Austrian winemakers about their country’s “Appellation Controlée”-like DAC regulations and you’ll be lucky if you get so much as a luke-warm response. Few are comfortable with the fragmentation, label confusion and lack of consumer recognition that the nine regional DACs have as their current legacy. Austrian wine marketing board head honcho Willi Klinger […]
Picture the scene – four old friends, and we’ve just passed a convivial evening in a restaurant. It’s Thursday night, 9.30pm, no-one’s ready to go home but at the same time a change of scenery is called for. Oh yes, and we’d like good wine please. The trouble is, we’re in Victoria. A quick look on […]
Winemaking has developed significantly in the last few decades. Winemakers now routinely draw on a vast canon of research, learning and technology to help ensure that they produce consistent wines and harvest fruit in prime condition, year in, year out. Vintage variation, of the sort that wrote off most early 90’s Bordeaux, is almost a […]
So, I have a friend, we’ll call her Julie. Julie says to me, please can you buy the wine for my upcoming 40th birthday celebration – a weekend house party on the Jurassic coast (near Lyme Regis), with 40 guests (including the Morning Claret, off duty of course). I ask for guidance, and luckily it’s […]
The Morning Claret is delighted to be going on a brief sojourn to Istria later this week. Having travelled a couple of times in the Southern part of Croatia, I’m fascinated to see what the North of the country has to offer. By way of preparation, I cracked open two wines on Saturday night – […]
Any bon-viveur worth their salt will be familiar with Hungary’s most famous vinuous export – Tokaji Aszu. This luscious yet refreshing nectar has assured Hungary’s place on the international wine map for the last 400 years. Additionally, those of a certain age may remember when Eger Bikavér (AKA “Bull’s Blood”) was king. Sadly this deep-hued, […]
In my previous post I wrote about a family wine-producing micro-enterprise. The Bura winery produces only around 2,000 bottles each of their key wines, Bura Dingač and Mare Postup. I visited Boris Mrgdić and the Bura family in the morning. That afternoon, by way of contrast, I spent a few hours at Korta Katarina, an […]