Sandwiched in between Burgundy in the North and Rhone Valley in the South of France, Beaujolais is an area that's pretty much centred on Gamay Noir à Jus Blanc (or Gamay in short). Depending on the soil and topography that the vines are planted on, and to a great extend, the winemaker's artistic direction, the wines produced from these ancient cultivar can range from being very light, delicate and glouglou to full on dense, structured and ageworthy. Of course there will alway

Mourvèdre, also known as Monastrell in Spain or Mataro in Australia and the U.S. is a late ripening variety that thrives in warm, dry climate, and it also happens to be the last grape variety we harvest at Domaine Saladin every year. When they do ripen fully (both sweetness and phenolics) without any disease pressure, they are a sight to behold with its deeply coloured blue-black skin that will in turn produce wines of deeply coloured juice with sufficiently high tannins too.

If you have Teochew blood flowing in your veins, the "cold fish" dish known as 鱼饭 (yú fàn) should be familiar to you. A staple dish found along the coastal fishing villages of Southern China, fresh fishes were originally salted, steamed and chilled by humble fishermen to preserve most of their precious catch. And at a time when rice was hard to come by, they had been known to substitute rice with these cold fishes to keep their hunger at bay! This has obviously changed over t

Sweet wines have never truly been our thing (at least not on a regular basis) but occasionally we do love to sip on some with great balance of residual sugar (sweetness), acidity, tension and zing. Jo Pithon's version of a bortrytised Chenin Blanc from the area of Quarts de Chaume Grand Cru in the Loire Valley of France is one such example. Golden amber in colour now with an intoxicating profile of orange peel (more like English bitter orange marmalade), roasted quince, necta

This is one tasty and thirst-quenching #PetNat which is crisp, refreshing, effervescent and most importantly, natural in the best possible way (read: not crazy wild & funky). Made from 60% Xarello and 40% Parellada grown organically on clay-limestone vineyards, the grapes were fermented separately by natural yeasts before they were blended as one prior to bottling. Great as an aperitif but also excellent with all kinds of charcuterie, deep fried calamari, stuffed Spanish p

Auvergne has been a hotbed in France for a fairly large number of aspiring young winemakers for the last decade or so, and this bottling from Marie and Vincent Trico is no different. The same debut cuvée (in 2003) after settling down in the area, "Les Marcottes" is a 100% Gamay wine fermented naturally and aged in neutral large oak barrels (what the French called foudres) with a few weeks of maceration. Grown on five hectares of limestone, clay and basalt base soil, the vines