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RESTAURANTS & HOTELS |
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PANCHO CAMPO ON CLIMATE CHANGE
Time is finally proving Pancho Campo right. For the last three years he has been expressing his concern about the possible impacts that climate change will have over humanity and the wine industry.
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INTERVIEW WITH JANCIS ROBINSON
Wine writer and critic Jancis Robinson has recently given an exclusive interview in relation to her participation in the upcoming Barcelona Wine Festival.
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THE USE OF FILTRATION IN WINEMAKING
Filtration, although controversial, it is one of the procedures available at the winery that can be used by the winemaker at different stages of the production chain. If applied in a graded fashion it can be of tremendous benefit in obtaining wines that have a good clarity, excellent colour and no micro organisms that could spoil the finalised product.
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THE ROLE OF SULFUR DIOXIDE
The most useful of all additives has always been sulphur dioxide, long before its action was fully understood. Sulphur dioxide is toxic at large doses, but harmless when used at adequate concentrations. It is used in many different foodstuffs as an antioxidant and preservative. Although very useful, it has the disadvantage that it can create allergic reactions in consumers that suffer of asthma or are prone to allergies. In the wine industry, its properties as an antiseptic and antioxidant have been recognized all over the world since ancient times, and it has numerous applications at different levels, from the vineyard to bottling.
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WHERE IS THE FUTURE OF CLOSURES IN THE WINE INDUSTRY?
The wine industry is facing numerous dilemmas regarding the use of closures. Considerations that have triggered the research of alternatives to the traditional cork include, principally, the high percentage of faulty wines found in the marketplace, but also the availability of cork, financial considerations, image and packaging, functionality of the closure as well as the acceptance by the consumers of alternatives to cork.
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INTERVIEW WITH ROBERT PARKER
Robert Parker owes his wife, big time. If she hadn?t been quite so fetching?and he so afraid of losing her?he may never have traveled to France to see her during her junior year abroad. He may never have tasted French wine, and his oenological experiences may never have gone beyond that one bottle of Cold Duck that made him sick. Years later, were it not for her threats to divorce him over t-he small fortune he was spending on wine, he may never have tried to figure out a way to turn his newfound passion into a business.
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