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Saturday, October 30, 2010. Sancerre and Marlborough minerality. Yes, minerality! I work for a winery in Marlborough - New Zealand called Clos Henri Vineyard, that's owned by a French producer from Sancerre called Domaine Henri Bourgeois. Few days ago, was organised a wine diner in a restaurant of Christchurch (South Island of NZ) of the name of St Germain - www.st-germain.co.nz. Wine and food matching. Wednesday, September 8, 2010. 8 wired, a pale ale with sauvignon blanc flavours. Therefore, it's been ...

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Saturday, October 30, 2010. Sancerre and Marlborough minerality. Yes, minerality! I work for a winery in Marlborough - New Zealand called Clos Henri Vineyard, that's owned by a French producer from Sancerre called Domaine Henri Bourgeois. Few days ago, was organised a wine diner in a restaurant of Christchurch (South Island of NZ) of the name of St Germain - www.st-germain.co.nz. Wine and food matching. Wednesday, September 8, 2010. 8 wired, a pale ale with sauvignon blanc flavours. Therefore, it's been ...

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8 sauvignon blanc

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sensewine | sensewine.blogspot.com Reviews

https://sensewine.blogspot.com

Saturday, October 30, 2010. Sancerre and Marlborough minerality. Yes, minerality! I work for a winery in Marlborough - New Zealand called Clos Henri Vineyard, that's owned by a French producer from Sancerre called Domaine Henri Bourgeois. Few days ago, was organised a wine diner in a restaurant of Christchurch (South Island of NZ) of the name of St Germain - www.st-germain.co.nz. Wine and food matching. Wednesday, September 8, 2010. 8 wired, a pale ale with sauvignon blanc flavours. Therefore, it's been ...

INTERNAL PAGES

sensewine.blogspot.com

1

sensewine: If only we could all speak the same language...

http://sensewine.blogspot.com/2008/12/if-only-we-could-all-speak-same.html

Monday, December 29, 2008. If only we could all speak the same language. Don’t know about you, but every time I have a discussion with an American or a European or a Kiwi etc., I’m confronted to the conversions and to making sense to everyone… accent aside! If you are like me, here are few conversions you'll be glad to have under the thumb:. 1 hectare = 2.47 acres. 1 kilometre = 0.62 miles. 1 hectolitre = 100 litres = 26.418 US gallons = 22 Imperial gallons. 1 metre = 3.28 feet. 1 tonne = 1.10 tons.

2

sensewine: Defining a style, a question of patience, commitment and passion

http://sensewine.blogspot.com/2010/09/defining-style-question-of-patience.html

Monday, September 6, 2010. Defining a style, a question of patience, commitment and passion. Therefore, it's been now 5 vintages that we work on understanding the characteristics given to both our sauvignon blanc and our pinot noir by first the different soil types of the estate, and then different other components such as different coopers (which we now have defined which ones suit better our wines and styles), different finings, different closures (cork, screwcap, which degree of sealing etc.) etc.

3

sensewine: Visit of Poli Distillerie - Veneto

http://sensewine.blogspot.com/2008/10/visit-of-poli-distillerie-veneto.html

Monday, October 13, 2008. Visit of Poli Distillerie - Veneto. The wide tasting at the end of the distillery tour was very enjoyable as well, as you get to taste the different eaux de vie, and grappas Poli makes. What a pleasure for the senses, and that even if you were not tasting – I was though indeed! Only one last thing to say: Grazie mille. Subscribe to: Post Comments (Atom). Chateau de Pibarnon 1998. Visit of Poli Distillerie - Veneto. Travel with me in San Gimignano. View my complete profile. Simpl...

4

sensewine: Wine ... Food, a love I nurture

http://sensewine.blogspot.com/2010/08/wine-food-love-i-nurture.html

Wednesday, August 11, 2010. Wine Food, a love I nurture. Haven't been writing for a while on this blog. Thinking about it, i believe that i haven't had much fantastic wine experience this year in fact. Sad, indeed! Again, if i look deep in my memory, only food memories come up. First experience of sea urchin, simply cooked, with few alguas, a drop of mayonnaise (sounds very basic, but no it was not! Gosh, i wish this restaurant was down my road! The soft of the ravioli pasta, the tender although firm of ...

5

sensewine: Raw Nature savours

http://sensewine.blogspot.com/2010/09/raw-nature-savours.html

Thursday, September 2, 2010. I have experienced a savour i never particularly paid attention to today - rosemary sap. I add some simple pasta with herbs, and just went in the garden to pick up some fresh rosemary and cut it as is on the pasta, without any cooking of the herbs. I hear your sarcastic thoughts: the best way is maybe to put my nose in the forest floor and eat whatever dirt comes to hand. Wouldn't that be too simple and actually not enjoyable? Not what i'm after. View my complete profile.

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Saturday, October 30, 2010. Sancerre and Marlborough minerality. Yes, minerality! I work for a winery in Marlborough - New Zealand called Clos Henri Vineyard, that's owned by a French producer from Sancerre called Domaine Henri Bourgeois. Few days ago, was organised a wine diner in a restaurant of Christchurch (South Island of NZ) of the name of St Germain - www.st-germain.co.nz. Wine and food matching. Wednesday, September 8, 2010. 8 wired, a pale ale with sauvignon blanc flavours. Therefore, it's been ...

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