Some people have reportedly managed to get wine bottles through security in their carry-on, thanks to cutting-edge scanner technology at a few European airports, but this luxury is being rolled back. The advanced scanners, known as C3 EDSCB, which allowed liquids in any quantity through security, have been found to have reliability issues. Specifically, they struggle with accurately detecting threats in containers larger than 330ml, prompting the European Commission to reinstate the old liquid limit for safety reasons.

The Solution: Lazenne Wine Luggage and Protectors

So, what does this mean for you as a wine lover? It means you need to check your wine bottles into your luggage. But this doesn’t have to be a cause for concern. With Lazenne’s specially designed wine luggage and wine bottle protectors, you can travel with peace of mind, knowing that your precious cargo will arrive safely at your destination.

Why Choose Lazenne for Your Wine Transport Needs?

1. Ultimate Protection: Our wine luggage is specifically designed to protect wine bottles during transit. With padded compartments and secure straps, our luggage ensures that your bottles are snug and safe, even when handled by baggage handlers.
2. Peace of Mind: No need to worry about breakage or leaks. Our wine luggage features durable construction with shock-absorbing foam that cradles each bottle. You can confidently pack your wine, knowing it will arrive just as you packed it.
3. Convenience and Style: Our Lazenne wine suitcase is not only functional but also stylish. Our hardshell suitcase is lightweight, easy to maneuver, and looks great too. They are perfect for the modern traveler who wants to transport wine safely without sacrificing style.
4. Versatility: Whether you’re bringing back a few bottles or a whole case, we have options that fit your needs. Our range includes wine suitcase inserts, wine protectors, and dedicated wine luggage that can hold up to 12 bottles securely.
5. Compliance with Airline Regulations: With Lazenne, you won’t have to worry about compliance. Our wine luggage meets airline baggage regulations, making your check-in process smooth and hassle-free.

Why the 100ml Rule Shouldn’t Worry You

While the return of the 100ml rule might seem like a step back, it doesn’t have to affect your wine collecting adventures. With Lazenne’s solutions, you can continue to explore vineyards and wineries, knowing you can bring back those special finds. Our products are designed to adapt to the evolving rules of air travel, ensuring that your love for wine and travel remains undeterred.

The Lazenne Advantage

As airports transition back to traditional X-ray scanners due to the limitations of the newer C3 models, now is the perfect time to invest in reliable wine luggage. Avoid the stress of unexpected spills and breakages. With Lazenne, you get the reassurance of traveling with a brand that understands the needs of wine lovers.

Secure Your Wine Today!

Don’t let the reintroduction of the 100ml liquid restriction limit your love for wine and travel. With Lazenne’s wine luggage and protectors, you can safely check in your bottles and bring home your favorite finds without worry.

Explore our collection of wine luggage and protectors here and choose the perfect solution for your next trip. Whether you’re bringing back a couple of bottles or a whole case, Lazenne has you covered. Travel confidently, knowing your wine will arrive safely.

Wine Trips from Budapest

The Region – Mór

In the opposite direction lies the relatively unknown but very exciting region of Mór, a northerly outpost of indigenous Hungarian grapes and home to probably the best white wine we tasted during our entire trip! Mór itself is incredibly picturesque, running as a valley between two mountain ranges and full of beautiful scenery and lovely little towns, dotted throughout. Better yet, it's home to Ezerjo, one of Hungary's own grape varieties with a very high quality potential indeed!

The Winery – Csetvei Pince

Do you ever visit a winery and get an immediate sense that something good is in store? This is the feeling you get when visiting Csetvei Pince, owned and managed by the irrepressible Krisztina Csetvei. A first generation wine-maker and self-made woman, Krisztina makes a broad variety of different wines, including some of the best sparkling we've tried from Hungary, but it's her intuitive touch and feel for the indigenous grapes of the regions that makes her stand out. Dug into the rocks of Mór, her small, charming winery is home to a broad variety of wines, including a personal project that we think might just be our best discovery in some time....

The Wine – Ezerjo 'H'

Towards the rear of the winery, tucked away in a corner, is a wonderful little project ran by Krizstina, comparing the indigenous Ezerjo grape from the same plot of land, vinified in two different ways; one in Hungarian oak and the other in amphorae. Both are delicious but the Hungarian oak vinification is quite special; effortless energy, tangy acidity and just the more persistent, stone-fruited and citrus flavours. A special wine and exactly the sort of reason we go travelling; you'll never find this outside of Hungary!

The Region – Lake Balaton

Lake Balaton is something of an attraction in Hungary in its own right; the largest lake in Eastern Europe and surrounded by beautiful countryside and spa resorts. The moderate temperatures of the lake almost makes for some very interesting vineyard sites around it, and a lot of different styles of wines are made in the surrounding regions. Better yet, at less than 90 minutes from Budapest this makes for a great trip out for the day, whether you're visiting wineries or not!

The Winery – Kristinus

A modern, sleek winery, Kristinus has everything you could want for a balanced, wine focused trip. There's a luxury hotel attached for anyone who wants to stay the evening, an innovative kitchen preparing lunch and dinner, and of course, the winery itself. Kristinus focuses on a combination of indigenous and international grapes, aided by the help of some truly world class consultants. Whilst the Kekfrankos was quite delicious, our favourite wine was, again, on the paler end of the spectrum....

The Wine – Utopia

Making a top quality wine from different grape varieties is always a challenge and the best blenders in the world usually manage it through years and decades of experience. Sauvignon Blanc, Chardonnay and Pinot Gris come together in Utopia, to create a balanced, tropical yet restrained wine that blew us away. It's also very affordable too and a great example of the sort of ambitious, international wine that can be produced from these lesser known regions. It went fantastically well with a chicken and cream dish, too!

Wine Bars and Wine Shops in Budapest

A Guide to Hungarian Grapes

Preparation

“By failing to prepare, you are preparing to fail”

Harvest is a chaotic time of the year, with wineries stretched to the limit the receive and process a years worth of grapes, often with overlapping timings. Needless to say, aside from hard work and a good sense of humour, preparation is absolutely key! Large wineries can crush 10s of tons of grapes each harvest, each batch coming in at a different time and needing to be dealt with almost immediately, unless expensive storage facilities are hired. Tank space can fill quickly and everything must be cycled to make room for the latest batch of grapes to arrive. Everything must be cleaned each and everytime it's used and as mentioned before, nature waits for no man.

1. Grape Ripeness. In the weeks before the harvest, wine-makers and vignerons will be busy in the vineyards, tasting and analysing the grapes. Harvesting grapes at exactly the right moment is an acquired skill and requires patience and knowledge, then a sense of urgency to get them in at just the right time. A common way of testing this is to use a refractometer; a tool that reads grape sugars and acidity levels. At any given point, a wine-maker can pick grapes from various points in a vineyard, crush them and rub them onto the refractometer's detector, which will then display the level of potential alcohol and the acidity levels. Depending on the style of wine intended and the predicted weather forecast, wine-makers can then make more accurate predictions of harvest dates. Another tried and tested method is to simply chew on the grapes! With experience, wine-makers can get a very good idea of the phenolic ripeness and, importantly, the ripeness levels of the skins and pips. This is particularly important for red grapes as tannin levels cannot be measured easily in the vineyard.

2. Weather Forecast. Grape ripeness should be the single element driving a harvest date but, sadly, nature has a tendency to throw a spanner into proceedings. Imagine a scenario; you're growing Cabernet Sauvignon in Sonoma and it's been a good year. In 10 days, the sugar and acidity levels will be just perfect for the style of wine you want to make and the winery is ready to receive them. Then, on the weather forecast, you see a storm approaching; it'll land in 4 days. Now, if you harvest immediately the grapes won't be as ripe as you want them to be and certain plots will have slightly green, bitter tannins. Do you take the risk and let the storm potentially pass? If it comes over your vineyard and rains heavily, your grapes will swell with water, flavours will be diluted and you could even lose a significant portion of your crop. Decisions, decisions!

3. Space. If you're going to receive several tons of grapes, you're going to need some space, both in the grape reception area and in the tanks. As each batch of grapes is received, they're going to be moved into tanks after pressing/crushing and that means that space needs to be free in order to store the grape must and begin fermentation. It might sound obvious but many wineries hold onto wine in tank until it's necessary to bottle, but in this case, those tanks need to be free for the new harvest! A little like undertaking a new project; clarity is key from the start.

Harvest 

Harvests typically last 4-6 weeks and most staff in a winery will have a specific role of some description. However, assuming a more general role in the winery, you'll be doing a fair bit of the following:

1. Early wake-up. This might sound like the start of any tough job but it has a very specific purpose in the world of wine, beyond getting extra work done. When the temperature is cooler and the sun hasn't yet risen, it's an ideal time to harvest aromatic white grapes, whilst those delicate aromatics are still preserved. This is sometimes overnight by machine in vineyards that faciliate it, whereas in more labour intensive operations, it simply means an early alarm clock! I hope you like how the world looks at 5am.

2. Harvesting. Easily one of the toughest jobs in the wine industry. Grape harvesting may seem romantic but after two hours of bending over, searching for clusters of grapes barely 40cm from the ground whilst your colleagues fly past you, it's not unusual to see morale starting to slip. Grape harvest is the meat and bones of the job and easily one of the most important; selecting healthy grapes, flagging issues in the vineyards and keeping good pace is hard to do at the same time, but experienced vigerons and harvesters pull out the stops every year to make it work. Sparkling wines and grapes that require whole-bunch fermentation (Pinot Noir, Syrah and Gamay often fall into this category) need whole-bunches in order to work, so manual, skilled harvesting is essential.

3. Grape reception. Not every vineyard has the luxury or foresight to sort the grapes upon harvesting and if you're using a mechanised option, then it's out of the question. The next quality control option is at the sorting table, where grapes are deposited onto a vibrating table to have poor quality grapes, under-ripe/over-ripe grapes and MOG (Material other than grapes) removed from the process. If you have this job, make sure you wear some bug spray; we got 27 bites the one and only time we had to hold the line at the sorting table!

4. Manual Labour. If you're not in the vineyards and you're not receiving grapes, there's certainly something heavy you could be lifting! One of the major jobs in a grape harvest is simple logistics; moving barrels, lighter tanks, equipment and so on, in order to keep the rotation going as it's meant to. Even shovelling dry ice into a press is hard work after the first 10 or 20 shovel loads! Add to this that most harvests tend to take place during quite warm times of the year, and you can see yourself breaking a sweat quickly!

5. Clean, Clean, Clean. 50% of the time working in a vineyard is back-breaking hard work, 10% is well earnt rest and 40% of the time is....cleaning. Seriously. Every single basket, press, table and square foot of floor is cleaned completely before the next batch of grapes arrive. It may seem monotonous but cleaning is a key part of running a successful harvest operation and should have the pleasure of working a harvest, you'll spend a lot of time with a hose-pipe in your hands.

Finishing

After a long day at the winery, sore of body and weary of mind, it's time to head home and get some well deserved rest. There's likely another 30-40 days of exactly the same to be completed before the harvest is entirely over and by the end of it, you'll know exactly what you've been a part of. However, before then, it's customary to have a post-shift beer, or, as one German wine-maker once told us:

“If you want to make really good wine, you have to drink a lot of beer”

Cheers to that and good luck everyone with the 2019 harvest! We can't wait to taste the wines!

For more information on how to travel with wine, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

January
The vines start the New Year in much the same condition as the rest of us; fast asleep. The leaves have long since gone, and the green canes that grew in the summer before will have lignified; that is, turned brown and woody. Any extra carbohydrates will be stored deep in the trunk of the vine and this is a sign that winter pruning can begin. Traditionally pruning starts on the 22nd January or the feast of the patron saint of vignerons, St. Vincent, although for practical reasons it tends to begin a lot sooner. Winter pruning is an arduous but necessary task as it determines the numer of buds left on the vine for this years growing season and subsequent harvest. Not the most thrilling of jobs in the cold winter but there's little rest when it comes to the production of good quality wine!

February
After a long, cool winter this is the last month of dormancy for the vines; sap is just starting to stir and circulate in the plant and vine growers across Europe will be finishing their winter pruning and selecting the buds they wish to produce fruit for the coming year. The soil should be freshly ploughed, allowing aeration and deeper penetration for rainfall. Growers will be adding fertilisers and organic matter that will gradually break down, adding nutrients for the plants rapid growth in Spring. This is also the last time of the year to finish repairs on trellising systems and to make any major changes for the coming growing season; once it starts, it goes very quickly indeed!

March
This is typically a month of two halves. The first half includes the final preparation for spring, including planting new vines in areas that are free from frost-danger. Spring does not officially start until the 21st March but the unpredictable variation on temperature has meant this can often come sooner. As the weather warms up in the second half of the month, so does the soil temperature and several things start to happen. The new canes will start to produce sap and the vines will come out of dormancy as the temperature of the soil reaches around 10°C . The winter buds will slowly expand and become woolly, leading to eventual budburst as seen in the picture above. Spring is finally here!

April
Assuming there haven't been any Spring frosts that have already caused the vigneron to panic, this will be a time of rapid growth in the vineyard, not only in the vine but all indigenous plants or cover crops as well. In most vineyards this will be a good time to start spraying plants against various insects and diseases, as well as considering some extra nutrients for the soil as the vine will typically outstrip its available resources, especially on soils with poor fertility. Weed control is paramount at this stage as well, so as not to deprive the vines of the nutrients it so badly needs at this time. It has to be said, this is typically a beautiful time to visit the vineyards as the land is alive with the activity of farmers, and the emerging green shoots are beautiful to look at!

May
Much the same as April, with a great deal of green growth and management of the soil and canopy to be done. With warmer temperatures, buds are starting to develop earlier than usual and the late Spring frosts are particularly harmful, wiping out not only the potential crop but in severe cases, even limiting the vines ability to recover and produce extra buds. There's still lots of work to be done to prevent these outbreaks of frost and to shelter as much of the vineyards as possible. Whilst wealthy producers may go as far as hiring helicopters to disperse the cool pockets of air, most vignerons will be up all night, lighting fires and trying to keep cool air from settling. A hard month lies ahead.

June
Another vital month in the annual cycle of the vine and a beautiful month to be in Barcelona! The vines will still be growing green material at a rapid pace and more importantly, the plants will start to flower. This is the process where the embryonic grape clusters pollinate and are fertilised; without this process, there can be no grapes and therefore no wine. The plants are very vulnerable at this time of the year, in particular to short and violent changes of weather, which seems to continue year after year. Without appropriate flowering, yields will be drastically low and prices could rise as a result. June is the ideal month to visit a winery; there is plenty of activity in the vineyards, the plants are looking stunning with their shoots reaching for the sky and the small clusters flowering across the vineyards. A wonderful day out and a great opportunity to meet some local wine-makers!

July
A baking hot month under the European sun for both us and for the grapes; a few years ago, during July 2015, it even became so hot that the plants stopped photosynthesising for a few weeks! As flowering is concluded at this stage, the vines are suddenly the proud parents of small, tightly knit bunches of hard, green grapes. This is the first indication that the grower has of the size and quality of the crop for the year and some will even begin 'green harvesting' at this stage, which is the act of removing some bunches of grapes in order to help concentrate the remaining bunches. Depending on how warm it is, veraison can begin in late July or early August, that is to say, the changing of the colour of the grapes to white and red depending on their variety.

August
Traditionally a blisteringly hot month in Europe, which explains why most sensible people take the month off and hurl themselves into the sea. However, for immobile vines it is a particularly important month due to the phenomenon of veraison. This is the onset of berry ripening and also when the pigmentation starts to form in red grapes, leading to the distinction in colour between the different types of grapes. Red grapes will start to turn a light berry-red colour, whilst white grapes will start to turn yellow and golden. This is a key part of the life cycle of the vine and the vignerons will be hard at work to ensure it goes smoothly. Leaves will be cut away to expose grape clusters to extra sunshine and sometimes bunches of grapes will be removed in a process known as 'green harvesting' in order to concentrate sugars in the remaining bunches. Eyes will be cast towards weather forecasts between now and harvest, as this 2-3 month period is vitally important to get quality grapes and therefore, the potential to make quality wine.

September
So it begins – the harvest is upon us! Spain is a vast, diverse country with regards to wine production and so unsurprisingly, there are various different stages of harvest. By this point, grapes grown for sparkling wine are already mid-way through harvesting as they tend to be picked slightly earlier to retain the high acidity that is prized for ageing potential in older wines and freshness in younger wines. A lot of white wines aiming to retain bright fruit flavours and high acidity will also be being picked, particularly in hot regions where the grapes can easily over-ripen and produce wines with unbalanced flavours and even some light reds, particularly Tempranillo may well undergo an early harvest. Vignerons and wine-makers alike will keep a wary eye on the sky, as excess rain during harvest can induce rots, fungi and often dilute the flavours they have worked so hard to nurture. Quality-minded producers will be spending a lot of money to hire trained pickers to gently harvest the grapes before transporting them in small, 15kg boxes to avoid crushing the grapes and losing precious flavours and aromas to oxidation. An entire years worth of effort comes down to these next few crucial months, as the saying goes: 'It's possible to make very bad wine with good grapes, but it's impossible to make great wine with bad grapes!”

October
The harvest is in full swing! Visit any major vineyard, especially those harvesting red grapes at this time of the year and you'll find a very busy time for most vignerons and wine-makers. Harvesting the grapes is always a delicate negotiation with the weather; the fact that the 12th October would be ideal according to your plans isn't always factored in by mother nature, who is quite prone to rain at this time of the year, promoting both fungal rot and dilution of the grapes, forcing workers to pick earlier than otherwise desired. The winery itself will be working hard everyday and, in big commercial operations, around the clock to clean, select, destem, press and start the fermentation process for the incoming grapes. Hired hands mix with experienced, full time staff, the fields are alive with the sounds of picking and all this time, whoever owns the operation is praying that this year will see enough healthy, ripe grapes to make a reasonable profit. One of the real beauties of wine is this reliance on the basic crop; the humble grape. With the right phenolic ripeness, balance of acidity and sugar and the attention of a skilled wine-maker, the sky is the limit.

November
This is typically the last month of the harvest for most wine-makers and indeed, practically all the white grapes and most of the reds will have been picked, pressed and begun fermentation already, with the exception of some late-ripening varieties or those small pockets of grapes in particular micro-climates. The big task in November is making the wine; with winery space at a premium and stainless steel tanks, barrels and concrete eggs all full of fermenting wine that has to be monitored constantly in order to make sure the temperatures, nutrient levels and volatile components are all in check. It can be a pretty stressful place to be! Now the time in the vineyard is more or less over, biology takes a back-seat to chemistry as science and artistry vie for control of the process. If the harvest was good and a good crop of healthy grapes was brought in, the sky is the limit for a skilled wine-maker. If the yield was low and/or poor quality due to rots, fungi, weather conditions or unforeseen circumstances then the wine-maker will have a challenge on their hands to turn it into a good quality wine that can return the investment of the year.

December
The harvest is well and truly over! The grapes have been picked and the main focus will now be in the winery itself, as wines finish fermentation at different periods, destined for different styles of storage and ageing before being included in any final blends. In the vineyard, this is an excellent opportunity to prepare for the next year, with some growers choosing to clean up any unwanted weeds that have been growing throughout the harvest, wash the hard wood of the vines with a copper-based fungicide and cultivate the soil to allow the winter rains to soak in deeply. In cooler climates, a lot of growers now start 'buttage', that is the ploughing of soil close to the base of the vines to protect them against the cold winter weather. General maintenance work may start, but nearly all efforts will be focused towards the newly fermented wine and perhaps even an opportunity to take a break every now and again; certainly deserved after the strenuous efforts of the harvest!

For more information on how to travel with wine, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

White Grapes

Furmint

Furmint is a Hungarian speciality; smoky, spicy and full of acidity and verve, all of which serve to make it a grape to remember! It's most famous for its role in Tokaji, the famous sweet wine of Hungary, where its acidity is key in keeping the tension of the wine, allowing for high levels of sugar and flavour without the wine ever becoming cloying. However, we think it might be even more exciting as a dry white wine, where its full force of personality is allowed to shine. Look out for producers like Nimrod, Szepsy and Lenkey.

Xarel.lo

Yes, that's really how it's spelt! Xarel.lo is a characterful Catalan white grape, and the heart-beat of quality Cava production. Found predominantly in the Penedes wine region, just outside of Barcelona, Xarel.lo is has a huge quality potential. Broad, strong flavours, high levels of natural acidity and an ability to integrate well with oak; when handled well and produced from older vines, Xarel.lo can produce wines to rival white Burgundy! Don't believe us? Look out for wines from Enric Soler, Pardas and Can Rafols del Caus and tell us after trying them!

Aligoté

On the subject of white Burgundy, are you aware that there's another special grape floating around the Cote d'Or, other than Chardonnay? Aligoté plays second fiddle to Chardonnay, but when it's planted on quality soil and with exposure to the sunshine, it shows its true self. Steely acidity, thrilling green flavours and a sort of neutral energy that's hard to replicate elsewhere. The real beauty of it, though? It's a lot more affordable than the famous names in Burgundy, yet often offers just as much pleasure. Look for the wines of Domaine Villaine, J.J Confuron and, if you don't mind splashing out a bit, Roulot!

Arneis

A little known gem in Piedmont, Arneis is one of our favourite white wines, particularly for sipping around the house in Autumn and Spring. Historically used to soften grapes like Nebbiolo, Arneis has found its feet across Piedmont, but particularly in the small region of Roero, where it produces fresh but soft wines, full of pear fruit and almond flavours. Affordable and delicious, this isn't just a great grape to discover for pleasure, but also a great choice for parties, barbecues and so on! Look out for the wines from Bruno Giacosa, Deltetto and Malvira.

Encruzado

Portugal isn't renowned for its fine white wines, preferring instead to produce large quantities of affordable, spritzy Vinho Verde. However, that doesn't mean it doesn't exist and a few encounters with the star of the Dão region. Full bodied, waxy, herbal and utterly delicious and better yet? Usually not overly expensive! For delicous wine made from the Encruzado grape, keep your eyes peeled for producers like Quinta de Pellada, Casa de Mouraz and Quinta dos Roques.

Red Grapes

Xinomavro

Greek wine is seeing something of a surge across the world at the moment, with sommeliers, wine experts and wine lovers realising how many remarkable wines are to be found in these beautiful islands. Yet our favourite grape is to the north, on the mainland, where Xinomavro grows in cool slopes of Naoussa. Are you a fan of Nebbiolo? Then this is a grape for you. Pale, firm and fresh with dried fruit, violets and earthy characters; wines worthy of ageing! Look out for the wines of Kir-Yianni, Thymiopoulos and Boutari!

Baga

Whilst we're extolling the virtues of lesser known, medium bodied red wines; Baga deserves a strong mention! Grown across Portugal but mostly found in the central region of Bairrada, Baga produces dark, firm wine that can have bags of flavour, if it's produced from older, lower yielding vines. The very best can last for years and it makes very good Rose, too! Luis Pato, Niepoort and Giz are all making delicious Baga wines, and are well worth seeking out!

Mencia

Mencia is one of the grapes leading the charge for the Spanish wine renaissance. Grown in the cooler, north-west of the country, the brambly, herbal and often peppery nature of Mencia captures some of the best elements of both the Northern Rhone and Cru Beaujolais. Riper and richer in Bizero, fresher and wilder in Ribeira Sacra and delicious in both formats, Mencia is a grape for the future! Look out for the wines of Raul Perez, Fazenda Pradio and Dominio de Anza.

Nerello Mascalese

Growing a vineyard next to an active volcano might not be the most sensible decision in the world, but once you've Nerello Mascalese grown on the volcanic soils of Mt. Etna in Sicily, you'll understand why they go to the trouble. Not unlike its cousin, Nebbiolo, Nerello Mascalese is full of firm tannins, refreshing acidity and red fruits. The real beauty of it though, is its sense of place, with the smoky, dark aromas immediately transporting you to the rocky slopes of Mt. Etna. Girolamo Russo, Calabretta and Crasa all make fantastic Nerello Mascalese!

Kadarka

Kadarka is a rare Eastern European and for lovers of Pinot Noir, one well worth searching for. Grown quite broadly in Bulgaria, it's Hungary where we found the most exciting versions, particularly in the warmer region of Szekszárd. Soft, spicy and deliciously herbal, Kadarka isn't easy to find but provides a lot of pleasure once you do! Lots of plantings have been lost to more reliable grapes such as Kekfrankos but should see you any, particularly from producers like Maura, Heimann and Vida, snap them up!

10 indigenous grapes worth keeping an eye out for! Stay thirsty, wine lovers, and keep exploring! Cheers.

For more information on how to travel with wine, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Lack of Planning

It might sound obvious, but it's probably the single biggest reason why wine trips go awry. Planning is really important when considering an enotourism trip, particularly in Europe. It's quite common for travellers to forget about seasonality (harvest, summer holidays etc) or to forget to call ahead and make sure that the winery is expecting their visit; most European wineries don't have tasting rooms or any sort of enotourism facilities! It's important to consider:

• How many wineries do you want to visit in a day? Fitting in more than 3 is difficult in most wine regions and we recommend trying to visit the majority in the morning, when you're fresher!
• How much do you know about the region? It really helps to have done some book studying before you go, so you can fill in the gaps rather than trying to learn everything from scratch, from the perspective of each wine-maker.
• How long will a visit take at each?
• How long is it between wineries?
• Is the wine-maker likely to be busy with harvest/bottling, or will you have their attention?
• Have you called ahead and make a booking with the winery? This is the most important of all!

Forgetting to claim the tax

Did you know that you can save quite a lot of money by recouping your VAT on wine purchases made in the EU? This is something people always forget when getting wine to bring back home with them, and it's a shame as taxes on wine are often quite high! VAT is a tax included in the price of almost all goods you buy in the EU, including wine. As you're taking your wine with you, 'exporting' it in a way, you can reclaim this amount which can be quite significant, depending on the value of the wine you've purchased.

Everytime you purchase a wine in the EU with the intention of taking it home, it's important to ask for a 'tax free form', which most retailers and wineries will be happy to provide, although it's not an obligation that they do so. Some retailers will refund you the price of the VAT in the shop, others will complete the form which you'll then claim back at the airport. Be aware that there's usually a charge associated with this service, typically a percentage of the amount you're claiming.

Assuming there's no refund in the store, take your forms to the customs officer in the airport for them to validate and stamp. They'll need to check your goods, which is why it's important to do this before checking in your luggage. The easiest way thereafter, is to take these forms to an office that deals with tax refunds within the airport, the most common of which are Global Blue and Tax Premier Free. Using these services, charges are low and refunds are often instant. Whilst this may all seem like a lot of effort, once you've done it once or twice, it becomes very simple. A piece of advice; give yourself an extra 15-20 minutes before your flight leaves at the airport, to make sure you have the time to reclaim your VAT. Then, check in your bag and make sure you catch that flight!

Not protecting your bottles

This is where we come in! One of the most common issues that people face when travelling with wine is not knowing how to do it, which usually leads to either expensive and risky shipping, or packing bottles of wines into your luggage, usually wrapped in clothes, and hoping they arrive in one piece. Shipping the wine or taking it with you these are realistically the only choices you have for getting wine from your holiday, back home with you, assuming they're wines that aren't broadly available across the world. So, why do we advocate taking it with you?

Saving money: This is a pretty simple one; shipping wine is very expensive indeed. Taking the USA as a prime example, the average cost of shipping a bottle from Italy to the US is around 15 EUR a bottle, assuming they're in a typical, 750ml format and not a trophy wine in a grotesquely heavy bottle. That's around 180 EUR to ship a case of wine from Italy to the US, which nearly always outweighs the cost of an additional piece of luggage (which may even be free with certain airlines). Certain companies will also charge broker fees on top of this, and some don't ship alcohol meaning you have to hide your wine as though it were something else; far from ideal and very risky if it's discovered.

Safe transport: This is the most important aspect of wine travel and one that's so often overlooked. Shipping companies don't typically provide boxes designed for wine travel, so it's packed into a standard cardboard box, stuffed with some sort of padding, taped up and off it goes! Assuming you bought that wine somewhere in Europe, let's say Italy, it's going to pass through a lot of different hands before it finally ends up in your destination and baggage handlers are rarely gentle. However, more dangerous than breakages is temperature fluctuations; the secret enemy of wine.

Safe delivery: Probably some of the worst horror stories we've heard from fellow wine lovers is what's waiting for them on their return from their trip. That expensive case of shipped wine, unprotected from the elements and various points of contact along the route, often doesn't even arrive! Note that in most countries it is illegal to ship alcohol. Wine shipping has become very restrictive in the United States over the last year. Many states in the USA don't allow for direct shipping at all, and should you be using a courier that doesn't allow for the shipping of alcohol, if your package is discovered the bottles will be whisked away, never to be seen again. It doesn't really bear thinking about. Beware in places like Italy, you will find vendors try to bypass the illegality of shipping alcohol by mis-declaring the package's contents (olive oil for example).

Misunderstanding Taxes and Duties

A lot of the time people travelling with wine have a fear of paying large amounts of tax at the airport, and so only bring a bottle or two with them at most, or risk the often dire airport selections. Whilst this can be true for certain countries, the reality for most is really quite different!

First and foremost, whether you're buying wine in a country or buying it back at home, the cost of duty is already included in the cost, so you're paying it one way or another. That $19,99 bottle of red wine at home? The duty is a part of that, so it's not an extra cost to pay it at the airport. Most countries have a duty-free allowance as a perk, and then duty is paid on all bottles thereafter:

The duty free allowance – This is the amount of alcohol that you're allowed to bring into a country without paying any additional fees. This can be as little as a bottle or two, all the way up to unlimited quantities and changes from country to country and even state by state in certain countries. This is not the maximum amount of wine you can bring into a country.

The overall allowance – This is the total amount of alcohol you're allowed to bring into a country as considered for 'personal use', which is defined by each country separately. This extra amount can be subject to duty fees and or taxes. We'll go through this in a little more detail in a moment.

So, you see that there's quite a big difference between the two. Unfortunately many people believe that the duty-free allowance is their total capacity and it's simply not true. It's well worth checking the rules and regulations for the country you intend to enter, but we'll explain some common scenarios below.

Declaration -It's worth noting that if you are over the duty-free allowance in any country, we always recommend that you declare yourself to customs. Failure to do so can incur spot penalties far greater than the small duty fees you would incur via declaration. It's even possible that these fees are waived as they're so low.

These are the most obvious pitfalls in wine travel but, navigate them well, and your enotourism plans are good to go! As always, where-ever the road takes you, have a wonderful time and drink some delicious wine; cheers!

For more information on how to travel with wine, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Now, it’s fair to say that this system isn’t perfect. I’m sure many of us can think of a wine that is absolutely delicious without being overly complex. I’m sure that, as individual consumers, some of us like wine that is sometimes a little bit unbalanced providing it’s in favour of an attribute we happen to particularly enjoy. It’s also been noted that certain wine styles, particularly those with levels of brett, volatile acidity and other ‘faults’/quirks fare quite poorly, regardless of how tasty they are. This is where individual tasting scope and common sense comes into play; the system is after all, just a foundation to be built upon, not a stand-alone all encompassing solution. Some of these are very personal and some are more tangible than others, but we like to consider the following as well:

Typicity — Typicity is a hard thing to define, but it ultimately comes down to being able to easily relate the wine to the place where it came from, and the grapes it's made from. We love innovation and trying new things, but individuality and quirkiness are so much better when you can still get that sense-of-place that our favourite wines have. Whether it's a grower Champagne or an orange wine by Radikon in North-East Italy, it's all the more delicious for being 'typical'!

Refreshment – This one is always a little controversial, but increasingly, we're on the look-out for refreshing wines, wines that make you want to pour another glass. Whilst there's a lot to be said for the power and complexity of certain wine styles, without the acidity to liven them up, it can be hard work getting through a glass or two!

Accessibility — Can I drink this now or do I have to wait for a number of years before opening it? Put simply, a lot of high quality wines are quite aggressive when they’re very young and require time in the bottle for the components to integrate, soften and become more expressive. This can be an issue for anyone but particularly anyone without long term storage. As a result, we tend to find ourselves buying wines that can be enjoyed over the coming years rather than decades. Cru Beaujolais, Rosso wines from Tuscany, Chardonnay from the Macon and German Riesling all tick this box for us!

Is it delicious? - The most subjective, but arguably most important, factor of them all. Do you want to pour yourself another glass of it? Is it good enough that you’d want to share it with your friends? It's an interesting thing, but if you put a few open bottles on the table with a group of friends, it's very telling to see which one disappears the fastest.

I suppose the most important consideration of systematic tasting and analysis is to have a few criteria to go by, regardless of what they are. This is ultimately how we develop our own preferences, tasting experience and slowly start to unravel and learn the world of wine from a practical point of view. As soon as you start to stop and think about a glass of wine, your relationship to wine starts to change; for the better, I hasten to add! If you don’t already, the next time you drink a glass of wine take 30 seconds to ask yourself ‘What do I like about this wine?’ It’s well worth the time!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

A Brief History of Natural Wine

Wine, in its essence, is fermented grape juice, and if you've ever spent time in the tavernas of Italy, the old fashioned bodegas of Spain or the rustic wine bars in rural Germany, you'll know that that's sometimes all it is! We know that wine was made long before we have recorded history of the fact, but our earliest physical discoveries go back around 8,000 years, to Georgia.

If you drink natural wine, you'll know Georgia as being a buzz-word in wine bars across the world. Thousands of years ago, the Georgians produced wine in a very simple way. Red and white grapes were loaded into giant clay amphorae, known as Qhevri, and buried underground for months where they would ferment slowly. The results were inconsistent to say the least, but about as simple as it comes so far as wine-making practices go! This is also where the concept of orange or amber wine originates from. As white grapes ferment in contact with their skins (unusual in conventional wine-making) they absorb flavours, colour and some tannins. Orange wine is the result! The renaissance of natural wine has meant that more attention is being paid to these old styles of wine-making and the traditional producers of Georgia have suddenly gained international reputations.

The big change in our modern wine scene, however, came towards the end of the 1970s, in the town of Morgon in France. Rightly famed for producing top quality Beaujolais, this was the beginnings of the natural wine movement, and it started as a very simple idea; being kinder to the soil, stopping the use of herbicides and pesticides and making wine without adding any substances or taking anything away. The reason? After World War II, a great deal of chemical agriculture was used in the wine industry and the result was a huge drop in soil health and quality, with many vineyards so stripped of nutrients and life that they had to be left fallow for decades before they could be used again. The success of the top producers here caught the attention of wine-makers the world over, and many started to question their own methods and sustainability.

What Is Natural Wine?

This is the big question, and not one easily answered, mainly because there are no set regulations about how natural wine is made. The whole philosophy of natural wine focuses on the idea of 'minimal intervention', or trying to be as hands-off as possible in the winery. In the vineyard, the idea is to encourage biodiversity and habitats, so that the vines are able to fend for themselves rather than being sprayed with pesticides and herbicides periodically throughout the year. It's widely considered that natural wine can only be made using grapes that were produced using organic or biodynamic viticulture. In the winery, it becomes much harder to define, though Dr. Jamie Goode has had a good go at it:

“So how do we define natural wine? Is it all about sulfur dioxide? Not entirely, but this is the one additive that is hard to kick. There is no precise definition of ‘natural’, but if we were to try our best to come up with one, it would look something like this:

No (or minimal) sulfur dioxide added during the fermentation process
Minimal (or no) sulfur dioxide added at bottling
No added yeasts or bacterial
No acid adjustment
No fining
No filtration
No enzymes

Or to put it in a more positive way, natural winegrowers allow fermentation to proceed without any additions, and then bottle the wines after natural clarification and settling with only minimal sulfur dioxide additions.”

What Does Natural Wine Taste Like?

Much like wine across the world, it depends entirely on the grape varieties used, the climate they're grown in and how they the wine is made. However, some generalisations can be made about the wine style:

Freshness – Natural wines tend to have real freshness and drive to them, partly owing to the tendency to pick the grapes early during the harvest season.

Less alcohol – Partly due to the earlier harvesting mentioned above, and the use of indigenous yeasts rather than those cultivated for certain flavours, alcohol levels tend to be much lower in natural wine.

Transparency – A common misconception of natural wine is that oak can't be used. It absolutely can, but it tends to be in the former of larger, older barrels and as a result, there's not a lot of influence on the wine from the winery.

Why is Natural Wine Controversial?

Somehow, natural wine managed to split the world into two camps; those for it, and those against it. That always seemed unusual to us, as there are many, many wines that would fall into the category of 'natural' without ever meaning to, so we suspect it isn't the wine itself that's the issue. Here are a few thoughts on why natural wine has been so polarising:

Quality – First up, I think it's fair to say that it's hard to make good wine, in general. If you then remove many of the tools available, whether it be additions or subtractions to help balance out the wine during the fermentation process, sulphur dioxide to protect it from oxidation or new oak to give it another level of flavour, it becomes that much harder. As the popularity of natural wine grew, it was inevitable that more people would try and make it, often with the consequence that a lot of the wines being heralded as great simply weren't that good and were often laden with problems. Fortunately, many of these producers have rightly fallen by the wayside and both sommeliers and wine buyers are being far more careful with their selections.

The Name – There is a strongly held belief that by calling certain wine 'natural' the implication is that all other wine is somehow unnatural. Now, whilst we don't believe that this is true, it doesn't help that some of the greatest fans of natural wine can often be quite dismissive of more conventionally made wines, reinforcing this notion. A potential name change has been bandied around a lot on forums and social media, but natural wine is likely to stick!

Differences – Despite the fact that, as we've seen, natural wine goes back for millenia, it's arrival and immediate popularity in the modern wine scene came as a bit of a shock. Simply put, the philosophies and techniques practiced in both the vineyards and wineries is so different from how many wines are made, particularly those in large volume, that it was seen as a challenge. The flavours, the colours, the styles... for those who'd been making and/or drinking wine for decades, this was something very different indeed!

Which Producers Should I Try?

So, as with all things in wine, the producer is the most important element and we'd argue that this is especially true for natural wine! We've still got a long way to go on our own journey, but here are 8 brilliant producers who we think you should get to know better.

Jean Foillard – Probably the most famous producer of Morgon, where the modern natural wine movement began. His Cote du Py bottling is enough to convince anyone of the beauty of Beaujolais, and it's still affordable to boot!

Envinate – This gang of 4 wine-makers are producing some of Spain's most exciting wines, from the Canary Islands to Galicia. We recommend trying to get hold of a bottle of their Lousas de Aldea, a Mencia field-blend from Ribeira Sacra that has all the brambly, herbal characters of Mencia and the wild nature of the hills of Ribeira Sacra, all in one bottle.

Arianna Occhipinti – Arianna took Sicily by storm with her unconventional wines and methods, forging a name for herself from New York to London in the process. Her SP68 is a blend of Nero d'Avola and Frappato, and gives you an affordable insight into the delicacy of these wines. Chalky, refreshing and utterly delicious.

Enderle and Moll – German Spatburgunder has occasionally had an issue with being too heavy, too extracted and too oaky. These two young gentlemen will never be accused of the same, producing some ethereal, delicate Pinot Noir in southerly Baden, as well as some delicious Sekt! We recommend trying their Liaison Pinot Noir as a starting point, and go from there!

Ochota Barrels – Whilst the natural wine movement has its stronghold in Europe, there are plenty of interesting developments in the New World, too! In Adelaide Hills, Ochota Barrels is the creation of two surfing enthusiasts turned wine-makers, and their approach to small volumes of single vineyard wines is admirable. The Fugazi Grenache would be our pick to start with!

Monteraponi – Who doesn't love a good bottle of Chianti Classico? Monteraponi is a brilliant producer of natural wine in Tuscany, producing tangy, transparent Sangiovese with all the herbal nuances and freshness you'd expect. Hard wines to find owing to their popularity, but absolutely worth the effort!

Philippe Pacalet – A superstar in Burgundy and sadly, these wines are no longer particularly affordable, but if you get the chance and can afford it, there aren't too many better producers around! Pure, floral expressions of Chambolle-Musigny are the benchmark of Philippe, whos hands-off approach allows his Pinot Noir to absolutely shine. His old vine Bourgogne Rouge will give you a good idea of his style.

Roagna – One of our absolute favourite producers in the whole of Piedmont, Roagna produce some of the most beautifully haunting Nebbiolo we've ever tried, and some excellent Dolcetto, too! Their Langhe Rosso wine is made from younger vines in Barbaresco, and fantastic value for money.

So, there we have it. Natural wine is here to stay and, as the category matures, that's certainly no bad thing at all. When we look at our own consumption of wine, it's a real mixture from across the world and includes both conventionally made wines as well as natural wines; there's plenty of room for both in our lives, and we hope for you too! Cheers!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Garrafeira do Carmo 
R. do Carmo, 17, Porto

Garrafeira do Carmo is Porto's most impressive wine shop, nicknamed 'Porto's Wine Cathedral', and has been since it first opened in 1990. Needless to say, Port is a speciality here and their array of Vintage Port in particular is quite staggering; if you want to purchase vintages as far back as 1834, this is where you need to come! The staff knowledge on this front as well, is beyond compare and it's so easy to find a special bottle as a result. Don't forget; Port is a wonderful gift and is a wine that lasts for decades when built to last and from a good vintage!

There's also a solid selection of wine from around the rest of Portugal and the personal service is second to none. Looking for a small, quality producer from Bairrada? You've come to the right place. Want to see what's going on in Vinho Verde beyond the affordable, slightly spritzy white wines? Right again! It's impossible to pass through Porto without spending a good hour here, wandering around the charming store and poking into the dark corners, searching for hidden gems.

Hedonism Wine
3-7 Davies St, London

Hedonism Wine – the clue is very much in the name; pure, sensual indulgence! Welcome to Mayfair, home to surely London's most striking, unforgettable wine store. Opened by Evgeny Chichvarkin in 2012, it almost feels a little unfair to call this a wine shop, as wine temple is surely more fitting, with over 3,500 different wines to choose from, the vast majority of which are proudly displayed on their shelves. This isn't the sort of shop you'll find yourself running in to grab a bottle on the way home, as the prices start from £15 and soar into the stratosphere. As wine geeks, there's something quite giddy about standing in a store where an entire wall is dedicated to Chateau Yquem, where we can fondle a bottle of 1982 1st Growth Bordeaux (Don't drop it, whatever you do!) and sample some very special wines via enomatic machines.

It really isn't all just expensive wines and bling, however, and the last time we were visiting, we were treated with the same respect as the gentleman ahead of us, who was buying considerably more in terms of value. They have a broad selection of wines between £20 and £40, and cover more ground than perhaps any other wine store in London, including some real gems from Spain, Australia, Italy and Argentina, as well as the traditional classics. Take your time, wander around and enjoy the ambience, lifted by the excellent music selection played on vinyl. A luxurious experience indeed! 

Antic Wine
18 Rue du Bœuf, 69005, Lyon

Bold statement incoming; Antic Wine Shop is one of the very best in the entire world. There, we said it. Located just off the Saone River, this hidden treasure is ran by Georges, one of the most passionate, friendly people we've had the pleasure of meeting in the wine industry. As well as wines by the glass upstairs and some small, tasty morsels to snack on, the real treasure is beneath your feet. Deep down into the dusty cellars you go, full of incredibly Burgundy, Rhone, Champagne, Bordeaux and others, often with some serious age and perfect provenance. Yet, much like many of the great wine shops of the world, it isn't all about super expensive wines and older vintages from top producers of regions like Crozes-Hermitage, Marsannay and the lesser-known Chateaux of Bordeaux all hit the spot!

If you follow any social media accounts of the top sommeliers of the world, we can guarantee that at some point, they've gotten giddy and excited at the prospect of visiting Antic! If you're looking for a special bottle of wine whilst you're in Lyon, this is the place to go. We're certain we're breaking some sort of industry code by revealing it to you!

Vila Viniteca
Carrer dels Agullers, 7, Barcelona

Vila Viniteca is Barcelona's 'Aladdins Cave' of wine. The biggest distributor in Catalunya, Vila Viniteca bases their flagship store close to Santa Maria del Mar in the Born district, and what a wine shop it is! Ceiling to floor, this is packed with quality wine from Spain and the rest of the world. Not only that but they also organise tastings and events, as well as having a sister shop across the street, specialising in top quality Spanish and Catalan food. One of our favourite elements of Vila Viniteca, whilst presumably frustrating to many others, is that their online list is much smaller than their actual stock and so there are still bargains and gems to be found lurking in the corners. Fortune favours the curious, in this case!

No self-respecting wine lover would visit Barcelona without paying a visit here. Here's a tip for you: ask to visit their storeroom in the back of the shop. That's where the real treasures are to be found! 

Garrafeira Nacional
Rua de Santa Justa 18, Lisbon

Garrafeira isn't just the best wine shop in Lisbon, it's the best wine shop in Portugal. Established in 1927 and stocking an awe-inspiring selection of wines from across the world, the heart of their selection is, as you might expect, Portuguese wine of every stripe, from every corner of the country. How many wine shops can you expect to stroll into and find quality wine from the 1960's and 1970's? Not only that, but they have an array of excellent New World wines, Cognacs, Whisky and even an entire section dedicated to Champagne. Every time we visit, we end up losing track of the time and wander around wide eyed, like children at Disney Land. We're particularly proud that Garrafeira Nacional stocks the Lazenne Wine-Check, allowing visitors to transport these vinous gems back home safely, to be treasured and shared at some future point. This is a must-visit for any wine-lover visiting Lisbon!

Berry Brothers and Rudd
63 Pall Mall, St. James's, London

Stepping into the doors of Berry Brothers and Rudd is a little bit like going back in time, in the best possible way. Britain's oldest wine merchants, they've owned and ran their flagship store in St James since 1698, always with a view to the best service possible, and always with an eye on the future. Until recently, you never saw a bottle of wine in this iconic shop, you simply sat down and discussed your needs with the highly trained staff, who saw to it that you would get exactly what you were looking for. They boast 6 team members who are Masters of Wine, the highest of any store in Britain, and pride themselves on their incredible selection of 4,000 wines from across the world, specialising in the classics of France.

Don't be daunted when you step into the shop; despite the very high prices on some of the luxurious bottles they sell, Berry Brothers and Rudd are increasingly supplying some excellent quality wine at all price points. Better yet, they now keep at least 250 options in the shop itself for casual browsing, and the friendly staff are always happy to help. A venerable institution and one that has survived the winds of change more than a few times; customer service, a high quality selection and impeccable attention to detail has stood this family in good stead for over 300 years of trading! For more information, make sure to visit Berry Brothers and Rudd online.

Enoteca Costantini
Piazza Cavour, 16, Rome

Rome isn't as well known for its wine outlets as other major Italian cities, but that doesn't mean to say there isn't something quite special here! Opened in 1972, this wine shop has since become an emblem in the city, with thousands of bottles of wines and spirits stored safely away in their impressive cellar. If you want to find an Italian wine here from a specific producer, there's a good chance it's stocked in Enoteca Costantini! Make sure you give yourself plenty of time to wander around, as once you've wrapped your head around the elegant entrance and shop, there's a huge, 800m2 cellar to explore beyond it. Truly a winelovers paradise in Rome. Enoteca Costantini

Lavinia
Calle de José Ortega y Gasset, 16, Madrid

Barcelona has Vila Viniteca, Madrid has Lavinia. Right in the heart of the Salamanca neighbourhood of Madrid, you'll find this beautiful, modern wine shop, complete. Not only is it a wonderful wine shop, with a huge number of references from across the country, but there are also enomatic machines dispensing small quantities of wine to taste, regularly organised wine tastings and even a restaurant attached, should you want to settle down for a few hours. The staff are attentive and helpful, so should you feel lost with their vast selection, they'll be on hand to help you find your way to a delicious bottle of something. 

Legrand Filles et Fils
1 Rue de la Banque, 75002, Paris

Legrand Filles et Fils is the iconic wine-shop of Paris, based in Galerie Vivienne and serving wine to the local community since 1880. Their selection of French wine is enormous, carefully selected and very fairly priced, making this one of our must-visits every time we find ourselves in Paris. Since 2002, they've also added on a chic new wine bar, which allows them to serve a small portion of the wines that they sell, along with some tasty snacks and nibbles. It's worth mentioning that, although there are busier, more popular bars in the city, very few invest in beautiful glasses and decanters in the way that Legrand Caves have, making every sip a joy! If you have to visit one shop whilst you're here, make it this one! 

There you have it; a selection of the very best wine shops that Europe has to offer, and we could have easily doubled this list! We hope you find it useful and who knows, perhaps we'll see you in a dark corner of one of them someday! Cheers to that!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Burgundy, France

Whilst we could look at France as a whole with regards to Pinot Noir, Burgundy is really where this grape reaches its apogee. Sancerre and Alsace are increasingly making better quality examples but if you're looking to experience the classic, world-famous examples then this northerly, cool region is exactly where you need to be headed. Burgundy is possibly the most sought after wine in the world, for both white and red, and with good reason. The understanding of terroir here is second to none, the land having been constantly evaluated and classified since medieval Europe, and the result is a fragmented scattering of different quality levels of land, hundreds of small producers and some of the worlds most expensive wines! Let's have a look at some of the more famous villages producing Pinot Noir:

Marsannay: One of the most northerly Pinot Noir producing villages of Burgundy, Marsannay is often overlooked in favour of its more famous neighbours. A mistake, in our eyes! When you have producers like Sylvain Pataille and Bruno Clair in your corner, you know there's something worth investigating about the land here. Sylvain Pataille's fresh, crunchy Marsannay is a great starting point to understanding the village.

Gevrey-Chambertin: One of the most famous villages in Burgundy with a number of Grand Cru vineyards to its name. Firmer, darker and generally more savoury than most Burgundy, this is home to some of Pinot Noir's longest lived wines. Famous names like Armand Rosseau and Geantet-Pansiot are to be found here, though for value we personally love Trapet.

Morey-St-Denis: The classic Burgundian village and somewhere in the middle, stylistically speaking, when it comes to comparing Gevrey Chambertin vs Chambolle-Musigny. Domaine Dujac, Ponsot and Clos des Lambrays are all names worth keeping an eye out for!

Chambolle-Musigny: This is where Pinot Noir reaches its most seductive heights. Chambolle-Musigny tends to command some of the highest prices for village wines in all of Burgundy and with good reason; the perfumed, soft nature of the wine here is almost impossible to replicate. Mugnier, Barthod and Pacalet are all names that command these premium prices.

Vosne-Romanee: The most famous village of them all and the only one to rival Chambolle-Musigny in price and demand. Underneath the quiet streets of Vosne Romanee lies the most expensive wines in the world and certainly the most sought-after bottles of Pinot Noir. Romanee Conti and Leroy are the names that created the fame of the village, though Sylvain Cathiard and Anne Gros deliver better value and are possible to buy without selling any vital organs!

Volnay: There are several Pinot Noir producing villages to the south of Burgundy, but Volnay is much the most famous. Similar to Chambolle-Musigny in style but without the weight and spice of the region, Volnay is about as delicate and perfumed as it gets for Pinot Noir. Michel Lafarge and d'Angerville are the leading lights, here.

Top Tip: Whilst the fame of Burgundy is rightly reserved for its Grand Cru, Premier Cru and village wines, do keep an eye out for the humble 'Bourgogne Rouge'. Generally made from younger vines within this more famous villages or a blend of several of them, they offer great value for money and often showcase a style of one of these highly acclaimed producers.

Germany

Germany is, believe it or not, the worlds third largest producer of Pinot Noir! Known locally as Spätburgunder and so popular that the best bottles rarely leave the country, plantings of this grape have risen dramatically in just the last decade. Once criticised for being too heavy and oak-laden, Germany's Pinot Noir has really matured as of late, and telling a good bottle of Spätburgunder apart from its equivalent in Burgundy is a lot harder than it looks! You'll find Spätburgunder dotted across the country, though most notably in the Pfalz and Baden.

Baden: This is Germany's stronghold for Pinot Noir, being the longest and warmest region in the country. Split across 9 sub-regions, Baden has long been famous for its spicy, rich Pinot Noir though much like the rest of Germany, delicacy and finesse have been the watch-words for the last decade. Weingut Ziereisen, Bernhard Huber and Enderle and Moll are all names to keep an eye out for!

Pfalz: Further North of Baden lies the Pfalz, a large, dry and relatively sunny region in Germany. Whilst famous for production of dry, steely Riesling, Pinot Noir also thrives here, particularly due to its dry nature, and some of Germany's most famous producers can be found here, though not in the same concentration is Baden. Knipser and Dr Wehrheim are two of the most highly regarded producers here.

America

It's hard to think of America and Pinot Noir without recalling the now-infamous Sideways; one of the worlds great wine movies, though unintentionally so! America has taken to Pinot Noir as much as anyone else and whilst many regions are simply too warm to grow Pinot of distinction, there are a few spots where this complex grape has made itself very much at home.

Oregon: Oregon is the heartland of Pinot Noir in America, focusing almost exclusively on the grape for their red wines, and the best wines here have attracted attention from across the world, including Burgundian producers looking to buy land! Cooler and wetter than southerly California, as its location on the Pacific North-West would suggest, the style is here is often compared to Burgundy, though tends to be a little fruitier and heavier in alcohol. Domaine Drouhin, Beaux Freres and Eyrie are our favourite producers.

Sonoma Coast: Whilst most of California is simply too warm for quality Pinot Noir production, the cooler parts of Sonoma Country, typically the coast, bucks the trend with some remarkably delicate, delicious Pinot Noir. Regions like the Russian River Valley in particular are famous for their cool-climate Pinot Noir production, cooled by the mornings mists drifting in from the ocean. Usually still a little heftier than their cousins in Oregon, some of the best wines here are truly outstanding and will hold their own with Pinot Noir from across the world. Hirsch, Littorai and Raen are all names to try.

New Zealand

New Zealand made a name for itself for producing aromatic, zesty Sauvignon Blanc yet their Pinot Noir is also increasingly renowned across the world. The maritime climate here makes for a few difficulties in the vineyards but certain parts of the country are naturally inclined towards making Pinots' of varying styles.

Martinborough: On the southern tip of the Northern island of New Zealand, lies Martinborough, a region famous for its dark, earthy Pinot Noir. The cool winds blowing in from the South allow Pinot Noir to ripen slowly and evenly, whilst keeping the vineyards mostly dry. This, and the artesanal nature of most of the producers here, is a match made in heaven for Pinot! Ata Rangi, Dry River and Palliser Estate are amongst the most highly regarded.

Marlborough: This is Sauvignon Blanc land first and foremost. Across the water from Martinborough, the suns rays beat down which is a large part of the reason such aromatic, fruit-laden wines are produced. Yet the Pinot Noir's produced here, and in neighbouring Nelson, are increasingly sought after. Bright, fresh and herbal, producers like Fromm, Loveblock and Dogpoint are leading the way.

Central Otago: Arguably the worlds most beautiful wine region, heading down into Lord of the Rings land! This remote, southerly wine region is to New Zealand as Oregon is to America; Pinot Noir territory. The continental nature of the region makes for some sleepless nights if you're a vigneron, yet the results are there for all to see; bright, textured, fresh Pinot Noir that is more in a Burgundian mould than any other wines in New Zealand. Indeed, there's an exchange program between winemakers here and Burgundy every year! Felton Road, Burn Cottage and Rippon are all stalwarts and worth seeking out.

Australia

Australia isn't the sort of country you'd have associated with Pinot Noir a decade or two ago. Hot, dry and well known for producing mighty Shiraz, bold Cabernet Sauvignon and buttery Chardonnay; delicacy and finesse wasn't really on the menu. However, a brand new generation of Australian wine-makers have been pushing the boundaries and investing in land in cooler, less known regions. Pinot Noir is thriving as a result and some of the most exciting wines to come from the coastal regions are now made from this finnicky grape.

Mornington Peninsula: Close by to Melbourne, this cool-climate, coastal region is arguably Australia's finest for high quality Pinot Noir production. The focus here is, a little like Martinborough in New Zealand, very boutique with a personal touch and no truly large producers to speak of. Unsurprisingly, there's also a tightly knit community here! Yabby Lake, 10 Minutes by Tractor and Paringa are the best that we've discovered so far!

Yarra Valley: Close to Melbourne again but layered over rocky, volcanic soil, Yarra Valley competes with Adelaide Hills to be considered the new, cool region of Australia; somewhat ironic considering its illustrious past! Lots of young wine-makers have flocked here to producer lighter styles of Shiraz, Cabernet Sauvignon and, yep, Pinot Noir. Savoury, delicate and delicious with the very best some of the best examples of Australian Pinot Noir around. Look out for Yering Station, Luke Lambert and Mount Mary Quintet.

Tasmania: The coolest region of Australia is so-called 'Tazzy', a large island just off the south of the country. Famous for its sparkling wine production, Tasmania is also home to the lightest, freshest styles of Pinot Noir, usually from the slightly warmer regions not suitable for sparkling wine production. Stefano Lubiana, Tolpuddle and Liffey Valley are all lesser known producers that we suspect have a very bright future ahead of them!

South Africa

A little like some of the other New World countries, South Africa wasn't always highly regarded for its Pinot Noir production, owing to the fact that most of its famous wine regions are really quite warm. However, if you take a trip to the very south of the Western Cape, you'll find yourself enjoying the ocean breezes as they whip in from the South, which is exactly the sort of mitigating conditions that allow Pinot Noir to flourish!

Walker Bay: This is the most famous region for South African Pinot Noir, bar none. Whilst the region as a whole is particularly promising, it's the wines from the Hemel-en-Aarde Valley that are really catching everyones attention. Funneling the cool winds from the ocean across the vineyards allows for a longer growing season, better vine health and, as a result, better quality wine. Crystallum, Hamilton Russel and Newton Johnson are all making exceptionally good Pinot Noir here, and the future looks bright indeed!

Chile

Last but not least, we have the long, skinny wine-producing region of Chile. Best known for its aromatic, pungent expressions of Cabernet Sauvignon, Merlot and Carmenere, the terroir of Chile is increasingly being understood and discovered, and with regards to Pinot Noir, it's the coastal zone that is of the most interest.

Casablanca Valley: The coastal area of the Aconcagua Valley is one of the coolest regions of Chile, benefiting from the chilly breezes from the Pacific Ocean, and Casablanca Valley has, as a result, made a name for itself as a cool-climate wine region. As you'll have noticed by now, Pinot Noir loves cool conditions! Along with the San Antonio Valley, a sub-region within, the very best tangy, bright-fruited Pinot Noir is produced here, typically from smaller producers looking to make high quality wines. Montesecano, Anakena and, yep, even Cono Sur are making excellent Pinot Noir here!

All this talk of Pinot Noir is making us thirsty, and we've barely scratched the surface in terms of the regions where its grown and its top producers! If you love a glass of Pinot Noir, we hope this has given you a little guidance to go out and try different styles from across the world, and hopefully find a new producer that suits your palate on the way! From Burgundy to South Africa, from Oregon to Baden, there's a lot of very good Pinot Noir in this world. Cheers to that!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

We can't think of a much better way to kick off a summer of wine festivals than with a glass of Champagne.... or 20! A unique, engaging way to get to know the region, this is the right way to stave off the summer heat. A walking gastronomic route that takes you from village to village, eating and drinking your way around the south of Champagne, taking in the sights and discovering the smaller producers.... yes, please! We do this almost every year, along with thousands of other Champagne lovers, and it's become one of our favourite times of the year. Who knows? Perhaps we'll see you there!

Every year since 1977, the town of Cambados in Galicia, Spain, has played host to the Fiesta del Albariño; a celebration of this crisp, aromatic white wine so important to the fine wine scene here. On the 31st July, the bagpipes start playing and suddenly, the charming town centre of Cambados springs into life as the festival begins. Aside from the excellent food, parades, street-performers and live music there is of course, plenty of Albariño to go around! Being so close to the sea, this is a wonderful way to spend some of the warmer months this summer and it's a truly special atmosphere. There are special zones for children and 4 days of festivities for people of all ages. Come and discover the magic of Albariño for yourself!

Véraison is the period of time in the growing season when the grapes start to ripen and change colour, turning into golden yellow berries for white wines, and deep purple grapes for red wine. In the famous village of Châteauneuf du Pape, this seems as good a reason to celebrate as any other! The town is transformed back to its medieval roots, costumes and all, for these 3 intense days of celebrations and the wine flows! There's not many better ways to spend an August evening that seeing two fully clad knights going at one another, whilst sipping on a beautifully rich, heady wine from this famous region. Pack your medieval costume and get going!

For more than 60 years, this has been a hot destination for wine and music lovers everywhere; welcome, to The Colmar Wine Fair! Located in beautiful Alsace, this is a full 10 days of food, drink and dancing. Whilst we might be going there primarily for the wine, there's no denying the attraction of the musical line-up which includes stars like David Guetta, Placebo, Motorhead and more. 300 stalls are set up throughout the town, manned by talented chefs and wine-makers, all keen to share their passion for food and wine! If you like music, food and wine, this is an unmissable event!

Few have mastered the art of the long-lunch quite like the Italians, and Mangialonga takes that idea and turns it into a brilliant event! Everyday from the 23rd to the 30th August, groups wander from village to village around the rolling hills of Piedmont, eating and drinking something different at each stop. The whole route is 4km, taken at a very gentle pace, and covers some of the most interesting food and wine pairings of Piedmont. An absolutely beautiful way to see the countryside of northern Italy, try the wine and of course, fill yourself up with local delicacies in the process! We're already packing our walking boots!

Germany might be more famous for Oktoberfest when it comes to alcohol related festivals, but they also put on a wonderful show when it comes to wine as well! Over the course of these tipsy days, there are over 50 stalls serving 600 different wines from the famous Rheingau region of Germany, covering everything from sparkling wines, delicate sweet Rieslings, powerful dry wines and an underrated speciality; German Pinot Noir! A great place to discover German wine, eat some delicious local food and perhaps turn it into a wine trip, complete with visits to local vineyards. Prost!

If you haven't visited the dry, rolling hills of Chianti Classico, you're missing out on one of the most effortlessly beautiful wine regions in the world. It's easy to imagine how the Romans made wine and olive oil here, 2000 years ago, with so much history and rustic charm at your fingertips. What better way to experience that, than at the Chianti Classico Wine Festival? In the beautiful town Greve in Tuscany, Sangiovese is King and pours for 4 solid days to the sound of the festivities. Live music, classic Italian food and guided walks of some of the towns most important historical buildings and streets. That sounds like our sort of September!

Ok, so this might be a slightly more active wine festival than most, but that just makes it all the more unique! The Medoc Marathon has become a fixture in the wine calendar every year, if only for how insane it is! A full marathon, usually ran in fancy-dress, with wine at many stops along the way? It's hard enough to complete a normal marathon, let alone one where you're inevitably drunk before you've even gotten halfway! The theme this year is 'Super Heroes' and whilst registration to actually compete in the race is now closed, it's worth it to go along, take in the spectacle and then enjoy the following days of good-will and celebrations in the city of Bordeaux afterwards. One day, we hope to enter ourselves!

If you're partial to a glass of sparkling wine, there are fewer places in the world more apt for you than this special, Catalan festival. As the summer heats die away and Autumn sets in, the charming town of Sant Sadurni d’Anoia opens its doors to Cava lovers across the world, in a 3 day experience of all things Cava. With 90% of the entire production of Cava being made in this one, small town, it comes as no surprise to find that this is a popular event! Well within striking range of Barcelona and full of beautiful architecture, wine shops and small restaurants, this is a lovely way to see in the cooler months!

There you have it: 10 different wine festivals covering the last few months of summer. One year we'd love to take some time off and try to hit them all, but we'd settle for just one or two! However you're travelling this summer, remember to make sure to bring your wine back in one piece and, most importantly, have a wonderful time. Safe travels!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

A Short History of Rosé

Rosé has likely been around in one form or another since prehistoric man and woman accidentally ate rotten grapes, and had a surprisingly good time. The whole premise of rosé is simply a 'pink' wine, made in a variety of different ways. In English, we borrow the French term for pink being 'rosé', yet it goes by many names across the world including Rosado, Rosat, Rosato and so on.

The ancient Greeks were possibly the first drinkers of rosé as an intentional product, which was the result of watering down stronger red wine to avoid excess drunkenness, something that was practiced well into the Middle Ages when styles started to shift and wine took on new meaning. 'Clairet' was the result of a field blend, which was very common during those days; literally where 5-6 different varieties were grown in the same vineyard and fermented together, both red and white grapes. The result was a very light red wine, more akin to a rosé than a more traditional red, both refreshing and delicious in its simplicity.

The 20th century saw the arrival of rosé as a recognisable style and at the beginning of the century, accounted for 10% of all wine production in France, who remain the largest producers and consumers of the style in the world. The love for rosé has been particularly noticeable over the last couple of decades, with more and more producers interested in making a rosé wine as part of their portfolio, and acquisitions of property in places like Provence have really heated up. Rosé is entering its most interesting phase!

Styles of Rosé Wine

Ever noticed that when you're in the rosé section of the wine aisle, that there's a plethora of different shades of rosé? From the dark, almost-red styles to the unbelievably light, salmon-pink wines which seem particularly popular these days and everything inbetween. Like so many things in wine, this is intentional and the result of choices made in the winery. Rosé is a particularly difficult wine to explain without context, not least as there are a few different ways to make it. Here are the 3 most common ways to make a rosé wine:

Blending – Not as common as it once was (fortunately), this old art is now mostly used by producers looking to make something cheap and cheerful. Have you ever been at a picnic or barbecue before when someone enthusiastically pours some red wine into a glass where you still have white wine left? If so, you've seen the result! Blending in rosé wine production is generally taking a very large quantity of a simple white wine, adding a small amount of concentrated red and adjusting sugar, acidity and colour to suit. Needless to say, this is not how the most delicious rosé wines of the world are made, and usually this accounts for rosé wine made in huge quantities, with a lack of ambition behind it. It is possible to make excellent rosé wine this way, however, and this is how most rosé wines are made in Champagne.

Direct Pressing – If you take a red grape and a white grape together and squeeze them, the juice that runs out of both is the same colour; transparent. All the colour a wine has comes from the skin of the grape itself, and that means that, whilst not common, it's very possible to make a white wine from red grapes. Think 'Blanc de Noir' in Champagne where white, traditionally-made sparkling wine can be made entirely from Pinot Noir or Pinot Meunier. This also allows for a delicate rosé wine to be made. Red grapes are brought into the winery and left to soak at cold temperatures, allowing for a very small amount of colour to seep into into the juice. Once this has gone on for 4-12 hours, the grapes are pressed and the skins removed. The result? A lightly pink juice, awaiting fermentation.

Maceration – This is how the vast majority of quality rosé wine is made. It starts as though you were making a red wine; red grapes are brought into the winery and deposited mostly intact (some light crushing is common) into a fermentation tank with the skins included. Fermentation begins as the temperature warms up and the colour from the skins starts to seep into the juice. This is an incredibly delicate operation, as the difference of a single hour in terms of the colour is very noticeable. The idea is that, after around 4-18 hours depending on the intended style, the fermentation is stopped and the, now lightly pink, juice transferred to another tank. It then completes its alcoholic fermentation without any skins left to extract colour from.

Rosé Myths and Facts

As with every wine style, there are more than a few myths surrounding rosé and the way that it looks and tastes, with various stylistic elements being attributed to colour in particular. We thought, in order to clarify some of these things, to have a look at both some myths surrounding rosé wine, as well as some lesser known facts.

“The lighter the colour, the better the wine” - Myth. We don't know where this one came from or who started it, but it's most certainly a myth, albeit one that's often repeated! As explained in our previous section, colour is largely dependent on how long you keep the skins in contact with the juice, and in fact, the wines that have spent more time soaking in their skins tend to have more flavour as a result, as well as a deeper colour. Making a delicately coloured wine that still has real flavour concentration? That's a hard thing to pull off. The colour of the wine has no relation to quality, at all.

“Direct sunshine can make rosé smell terrible” - Fact. This is actually true and something that the rosé wine industry often fails to address. The impact of direct light on wine over long periods is well documented, but what we've recently come to realise is just how damaging it can be in the short term as well. After as little as one hour in the sun, wines can start to smell like mushrooms and cabbage; definitely not the sort of thing you want in your rosé wine! The issue is something called Lightstrike, which causes amino acids to mutate and cause these smell compounds. This is true for all wine but rosé is particularly vulnerable, bottled as it is in transparent glass to show off its beautiful colour. Yet rosé wine producers still often market their wines as something to have around by the pool, sat in a bucket of ice with the sun beaming down upon it.... well, now you know why your rosé might change into a monster without any warning!

“Darker rosé wines are usually sweeter” - Myth. Again, the colour comes into play again on a popular myth. The colour of the wine has no bearing on its sweetness level at all, which is entirely the decision of the wine-maker. This myth exists because of White Zinfandel, a popular, often darkly-colour rosé wine from California that has substantial amounts of residual sugar (25g + per litre isn't uncommon!). As a result, it's common that when people then try rosé wine from places that make darker wines traditionally, such as the Rhone Valley in France or Spain, they're surprised to find that the wine is bone dry! Generally speaking, wines made for the mass-market are more likely to have touches of sugar, just to soften any rough edges and make the wine more easily drinkable.

“Rosé can be a great, age-worthy wine” Fact. The commercial reality of rosé wine is that a lot of it is simple, juicy and refreshing, meant to be drank cold and in the short term. However, there are traditional producers of rosé wine, particularly across Europe, who are making some really serious stuff. Some of these wines can be aged for years and in rare cases, even decades! Just because most rosé is relatively simple stuff doesn't mean that world class expressions don't exist. They certainly do and are well worth hunting out.

Top Rosé Wine Producers

On that note, it's worth pointing out a few top producers of the world! Most of these are artesanal in style and likely not easy to find in your local store, but they're well worth making the extra effort to track down.

France – Domaine Tempier. This quality producer of Bandol makes arguably France's great rosé, made from the Mouvedre grape, soaked in sun on the hill-side slopes near Toulon. Increasingly valued and certainly not the cheapest of rosé, this is what all Provencal style rosés aspire to be when they grow up!

Spain – Lopez de Heredia. Lopez de Heredia's Gran Reserva Rosado is one of the most iconic rosé wines in the entire world; the most recent release is 2008, just to put this in perspective! More akin to a light red yet with all the subtle nuance and delicacy of white, a supremely difficult bottle to track down but so worth it when you do!

Italy – Tenuta delle Terre Nere. Italy produces some wonderful 'rosati' but particularly so on the slopes of the Etna volcano, in sicily, where the volcanic soils contribute high acidity and remarkable minerality to the wines. Best yet, these wines are very affordable! Tangy, fresh and smoky; something a little different!

USA – Sokol Blosser. There's a lot of really interesting, delicious rosé wine being made all across America, yet Sokol Blosser does it for us. Made from Oregon Pinot Noir, the rosé producer here is elegant, crisp and so very refreshing. Lovely stuff!

Australia – By Farr. Another Pinot Noir based rosé but one with real ambition, 'Rosé by Farr' is a real testament to how far rosé wine has come in the last decade alone. Barrel-fermentated, complex and deep, this is a rosé wine to spend some time with.

Argentina – Kaiken. Yes, Argentina is making some delicious rosé as well! Kaiken producer a Malbec Reserva Rosé that's right up our street; darkly coloured and full of ripe, strawberry fruit and persistent acidity. Delicious!

These are some of our favourite producers but there's so many more across the world, all waiting to be discovered. Rosé is really coming into its own! Beautifully coloured, fresh, tasty and often a food friendly wine... it's easy to see why! If you're not a rosé drinker by nature or if you are but tend to stick to the same brands, consider branching out and seeing what's out there, particularly from parts of the world you're not familiar with. There's a delicious surprise or two in store! Cheers to that!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

It feels like Porto is finally being discovered as a wine location, which is great news for wine-lovers who've been championing the city and the adjoined Douro Valley for...well... centuries! The Douro Valley was one of, if not the first, demarcated wine region in the entire world and sits atop a wealth of history, travel and adventure. It's been a while since 1756, but thanks to the hard work of the Port Lodges, enotourism has cemented itself in the city and every year, thousands of purple-toothed tourists explore the wonderful world of Port. It's not all fortified wines, however, and the magical Douro Valley is home to some of the countries most robust and interesting red wines, not to mention being a breath-takingly beautiful UNESCO World Heritage site. It's worth the journey for the view alone!

Whether you're sitting on the terrace of the Yeatman Hotel, enjoying a White Port and Tonic in the warm breeze, or walking around the medieval town of Porto, searching for some of the cities quaint wine bars and wine shops, we've got you covered! Read our Guide to Exploring Porto and the Douro Valley for a full insight into the region, the city and its vinous offerings!

Lyon

Sandwiched between Burgundy and the Rhone Valley, it probably comes as little surprise to see that Lyon deserves its very own wine guide. Not only is it the second largest city in France, it's arguably its most beautiful, packed full of medieval architecture, quaint cafes, restaurants and absolutely delicious food. Yet, the reason we really go to Lyon is for the wine, which is has in abundance. Some of Frances' most famous wine shops are in Lyon and one or two are surely pushing for the title of 'The Best in the World'.... really! There aren't many restaurants without an interesting wine list and the rest are full of hidden gems, often are very attractive prices.

Then of course, there's the opportunity to journey out and visit wineries. The famous Cru's of Beaujolais lie immediately to the south, with the Northern Rhone shortly afterwards, where Syrah grows on the same granitic rock. To the north lies Burgundy and some of the most famous names in the entire world of wine. All in all, it's easy to see why Lyon has become one of the most visited cities for wine-lovers across the world! Our own guide is built on the experience of a great many visits, and includes some of our favourite producers and the very best wine shops the city has to offer. Read on for more on our Wine Guide to Lyon!

Madrid

The capital of Spain; an elegant, sophisticated city where tradition and pragmatism walk hand-in-hand. Absolutely baking at this time of the year, but still so charming with its parks, museums and delicious, if chaotic, tapas culture. It's also a wonderful city for wine-lovers, though it isn't as obvious as other more famous wine cities. Full of bars, restaurants and bodegas, only Barcelona really rivals Madrid for insight into the world of Spanish wine, and the prices here are usually very wallet-friendly too!

Wine trips from the city are a little off the beaten path, but all the more special for it. Have you tried high-altitude Garnacha from the Sierra Gredos mountain range? There's nothing quite like it, both in terms of the rugged terrain and the lightly coloured but punchy wine. Then, once you're finished with a long day of exploring, there are a few very special restaurants in Madrid with wonderful wine lists to help carry you into the night. We've mapped out the very best experiences for you in our Guide to Discovering Spanish Wine in Madrid.

London

This might seem like an odd choice considering its lack of obvious, local vineyards but London is actually the European hub of wine culture! With more merchants, critics, Masters of Wine, writers and wine schools than any other city in Europe, this is the place to be if you want to enjoy a truly international wine experience. Not to mention, inbetween exploring some of Europe's greatest wine treasures, there's an enormous amount to see and do in London; it's truly one of the great cities of the world.

In terms of wine shops, bars and restaurants, it's hard to imagine a better place to be for a wine-lover. Whilst some specialise, we tend to prefer the generalists, with one or two exceptions, and along with the very best wine shops, we've put together a guide of our Top 10 Wine Bars and Wine Shops in London for you. If you find yourself in 'The City' in the near future, be sure to read this short guide and dig in!

Rome

A little like London, Rome doesn't receive the plaudits it really deserves from a wine perspective, being situated a way from most of Italy's more famous wine regions. Yet just outside the city walls lies some beautiful, traditional producers making truly remarkable wine, and Lazio is still relatively unexplored! Add to that a bustling city, where ancient history lives amongst the hustle and food is King.

Once your cultural appetite is sated, get outside the city and into the countryside, where magic awaits you. The producers are well spread out but worth the trip, if only to discover what true Fascati is all about. Then back into the city for an evening of tasty bites, underground wine bars and a plethora of smaller producers, just waiting to be discovered. You can find all of that and more, in our Guide to Drinking Italian Wine in Rome!

Barcelona

Back to Spain again, but this time to the Catalan coast and its capital city, Barcelona. Barcelona is famous for many things; Gaudi's remarkable architecture, the wonderful melting-pot of gastronomics styles and of course, the blue Mediterranean Sea, stretching away from the city. Did you know it's possibly the best place in Spain to drink wine as well? Home to no less than 17 Michelin starred restaurants, countless wine bars and a few European icons, not to mention easy access to 11, yes 11, wine regions!

Whether it's a quick trip to Sant Sadurni d'Anoia to discover a world of Cava, a lengthier trip into the mountains of Priorat or even a half-day spent in Alella to the north of Barcelona, there are few cities in the world with such easy access to world-class vineyards. Then with restaurants like Monvinic, Gresca et all on your doorstep in the city, is there a reason to go anywhere else at all? You could happily drink around the entire world from the comfort of a garden terrace. Make sure you read our top tips for Drinking Spanish Wine in Barcelona!

Bordeaux

Well, we couldn't make travel guides without considering arguably the worlds most famous wine city, could we? Bordeaux is the beating heart of French wine, producing more quality bottles than any other region in the country. The city itself is open, spacious and beautiful and as you might expect, quite wine-friendly!

In terms of wine trips, you're a little spoilt for choice as Bordeaux is home to over 60 different wine classifications and a barely believable 6,500 producers. You heard us right; 6,500 Chateaux! We've picked out our favourites, including a few surprise options, as well as some bars, restaurants and shops to explore in the city itself with our Ultimate Wine Guide to Bordeaux. If you're planning to visit, make sure you give it a read first!

Lisbon

Has any city experienced a rise in popularity and fortunes to compare to Lisbon, over the past few years? This quaint, quiet Portuguese city has become a hot destination for travellers everywhere recently, and we can hardly blame them! Rolling streets, gorgeous architecture and the sort of climate that makes you want to up-and-move there immediately; bathed in sunshine year-round, yet without the extremes of weather that so many parts of Portugal experiences.

Compared to Porto and the Douro Valley, the wine regions close to Lisbon are far less well known; exactly the sort of place we love to visit! Sweet, sticky Moscatel from Sebutal de Peninsula must be one of Portugal's hidden gems, and the vast, stretching Alentejo region is full of bright, young stars learning their craft and producing excellent wine. Along with a few winery suggests, we've also picked out our favourite bars for you to enjoy, including a few truly hidden secrets. One of the most enjoyable trips we've taken in a long time! Make read you read our Guide to Discovering Portuguese Wine in Lisbon!

Mendoza

Ok, so it's not technically Europe but the advantage of visiting Mendoza at this time of the year is.... it's winter! Perhaps not for everyone, but we know people who'd love to take a trip out of this inferno and if you're going to visit Argentina, the cooler months are a good time to do so! Mendoza is one of the world's largest wine regions and one of its most exciting at present, with a plethora of different viticultural projects springing up across its flat plains. Home to some of South America's most famous wine producers, this is a great place to get your bearings and learn how to make quality wine in some serious quantity.

With it's vast nature, choosing experiences in Mendoza and planning ahead is particularly important, so we've put together some suggestions for you. For the more adventurous wine explorer? A trip to the Uco Valley, to discover some of the new projects that are redefining Argentinas reputation on the world stage. Something a little closer to home? The grand producers of Lujan de Cuyo, a short journey from Mendoza city centre. And of course, enough barbecued meat to send you into a coma!

Paris

Last, but certainly not least, is the iconic city of Paris. An emblem of French culture, this beautiful city is also home to its most eclectic wine scene, including natural wine bars, wine bars with secret entrances and of course, some of the grandest wine lists in the world. Paris is the sort of city that sets trends in the wine world and so, whilst often a touch more expensive than other parts of France, it's worth it to be in the vanguard of wine appreciation and to see what's likely to be popular elsewhere in the country!

Yet you needn't stay within the city entirely, as Paris is close to both Champagne and the mighty Loire Valley, the latter of which is the cities favourite wine region, with most of the wines being bought at the cellar itself! After the bustle of France's largest, busiest city, a walk around the vineyards of the Loire sounds like just our sort of medicine. For ideas on trips to the Loire Valley and more, checking out our guide to Drinking French Wine in Paris.

There you have it, 10 different locations and 10 different travel guides, though we have more and we're writing more all the time! Let us know if there's a place where you'd really like some insight into the wine scene and if we've been there, we'll share our thoughts! Until then, happy travelling and don't forget to bring your bottled memories home with you! Cheers!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Very much a part of the planning process, but be aware of the seasonality of the regions you're visiting when organising a wine trip. Most wineries are more than happy to receive guests and some have quite extensive enotourism experiences, but for the best results you ideally want to visit when the winery isn't rushed off their feet. A good example of this is during the harvest, when an entire years worth of hard work pivots around a crucial few weeks; not the best time if you want the attention of...well...anyone! In the Northern Hemisphere this generally runs from the beginning of September to the end of October and in the Southern Hemisphere from the beginning of March to the end of April. This changes from region to region, so check in advance if these are your travel dates!

I know everyone worries about being 'that guy' with the guidebook and the map, but how else are you supposed to get a feel for a new place? Some of wines greatest writers produce guides to regions and we strongly recommend reading ahead; that way you'll enjoy your trip far more once you're there, with the context already laid out for you. When we toured Catalunya for the first time, the Vinologue Guides were brilliant at giving us a feel for the regions we were visiting, the history, the culture, the wineries and as a result, we were able to soak in far more with much less chaos. Google the region you're planning a trip to; we bet there's a book written about it!

This is probably the most important piece of advice we can give to anyone visiting a wine region but it's also the piece of advice least heeded. If you're planning on visiting a winery, be absolutely sure to call ahead and book a visit first. Many wineries, particularly in Europe, are family ran affairs and may not even have a system for receiving visitors, let alone a tasting room. Dropping by unannounced and discovering that there's no way to have a look around because everyone is out or busy, is probably the biggest source of disappointment in wine related travel, yet so easy to avoid.

Once your feet are on the ground and your holiday has began, don't become too locked into your guidebook or plan. Whilst reading ahead is an excellent way to plan the structure of a trip and understand the context of a region, there's no substitute for first-hand, local knowledge! We all know that reviews can be out of date, that restaurants, bars and hotels can all change owners. If you arrive in a destination and get chatting to the locals, find out where they eat. What do they enjoy doing? Not only will it build a rapport and link you into the local community, but it'll give you valuable insights for your trip. Some of the very best restaurants, particularly in rural wine regions, look awful on Yelp and Tripadvisor. Don't be fooled; if this is where the wine-maker you met earlier eats, it's a pretty safe bet! On that note.....

We're sure this goes without saying, but particularly on wine trips, eat out and choose your restaurants carefully. One of the great beauties about being in a wine region is that there's simply so much good wine, at such affordable prices. If you're visiting Chianti Classico, the prices for older vintages in a local taverna will make your jaw drop. The same is true across the world. Sure, make sure that the food you're eating is good but keep a particular eye-out for good wine restaurants. As mentioned before, your wine contacts and visits in the region will really know the inside story!

The tendency when planning a trip is to try and create a packed itinerary, to try and make the most of your time. Whilst this is done with the best of intentions, it rarely works out as intended and often causes a lot of stress, with late visits, grumpy wine-makers and an inevitably tardy finish. Our recommendation? Leave yourself with plenty of buffer room and try to limit yourself to a maximum of 3 winery visits per day. Far better to spend longer at each winery, really learn their story and have the energy to digest it rather than rushing from place to place, rapidly tasting before you're back on the road again. Oh, and do try and fit most of your visits in during the morning time; we can guarantee that a long, heavy lunch will sap your energy in the afternoon!

Visiting wineries isn't the same as visiting Royalty, yet there's still some semblance of etiquette to observe. We wrote a whole post about it here, but these are the most important:

Perfumes and Aftershaves – Leave them at home. There's nothing worse than going into a tasting and being next to a person who, whilst admittedly smelling lovely, is masking the subtle nuances of the wine in front of you, due to their perfume. You'll be fine without it for a single trip.

Spitting – This is often something that people really struggle with, but you absolutely shouldn't worry about it! In the wine industry, most of the wine that we taste is ultimately spat out; otherwise we'd be drunk for the whole day. There will be spittoons at every tasting, so make sure you save your liver space for the really good stuff, assuming you're not driving, of course!

Questions – Ask, ask, ask away! The whole reason that winery visits exist is so that wine-makers, viticulturists and general vineyard workers can share the secrets and the science of their jobs. If you have a burning question, don't be afraid to ask it!

Well, sure, that's part of the reason you came! You'd be surprised, though, how many people visit wineries and come away empty-handed. You certainly shouldn't buy something if it's really not to your taste or not particularly good, but if you enjoyed the wine and had a good visit, it's common courtesy to buy a few bottles. Often, if there's a fee for the visit, you'll be surprised at how often this is waived if wine is purchased at the end of the trip. It's a win-win for everyone involved; the winery makes money from taking the time to invite you into their workplace and home, you go home with your bottled memories and your friends all benefit when you inevitably end up sharing it with them!

It's been our experience that the element of wine travel that people worry about the most, is how many bottles they're allowed to bring back, how much it costs and so on. There's not a lot of information surrounding this, so we created our 101 Guide to help clarify things. You'll be amazed at just how easy and affordable it can be to bring wine back with you, with a few exceptions.

We're a wine travel company, so it probably comes as no surprise to hear that we take the transportation of wine pretty seriously! We discovered, first-hand, just how frustrating it is to find the wine you've brought or sent home, after a wonderful trip, is ruined. Whether it's breakages, lost parcels or the most common cause of ruined wine, heat damage, the cargo is simply too precious to leave up to chance. So, we've spent years designing and testing different solutions to allow you to bring wine around the world with you, with ease and peace of mind! Check it out!

We're looking forward to a packed summer and we hope you are too! If you're in need of more information, dig deeper into our blog for wine guides, information about wine travel and much more. Until then, travel safely and Sante!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

If you're a wine student, you'll already be very familiar with this particular book! First published in 1971, The World Atlas of Wine is the definitive tome when it comes to wine geography, regional information and increasingly, statistical information on weather conditions taken from stations around the regions in question. Originally a work by Hugh Johnson, Jancis Robinson MW joined to co-author from 2003 onwards and ever edition since has been a huge improvement. Now, expect detailed information about the grapes, styles of wine, wine-making methods and of course, exquisite maps of the vineyards, as well as beautiful photographs and information about key producers. No wine lover should be without a copy of this; we're expecting the 8th Edition sometime next year! Worth waiting for.

The second essential tome for wine students, and possibly the most read book coming up to major wine examinations, is the Oxford Companion to Wine, again by the incomparable Jancis Robinson MW and her right-hand, Julia Harding MW. This veritable encyclopedia of wine knowledge breaks down the world of wine into its tiniest fragments and enters information for each, making it easy to look into any topic in great detail. Experts, specialists and industry authorities on each subject contribute the information, leading to a book full of first-hand, updated knowledge. Not the sort of book you want to sit down and read through, but essential to have around! Jancis Robinson MW also has the online version of this available as part of a subscription to her website, which we make use of almost everyday!

Whilst it's easy to consider wine in a vacuum of production and enjoyment, it's fascinating to dig into the commercial world around it and see how the strings are really being pulled. Which are the best selling wines in the world, and why? How is global warming really forcing the wine industry to rethink itself? How much of an impact has globalisation had in the world of wine? One of the most fascinating wine books we've read and hugely enjoyable. Anyone will find great pleasure in reading this and wine students will find first-hand examples of the wine business at work that will link their more formal studies into something more real. Take it on holiday with you!

Now, here's one for all the wine geeks amongst you. Viticulture and wine-making are the backbones of wine; the production process from considering how to plant a vineyard in the first place, to packaging and sending it off into the world, with everything inbetween. This is considered essential reading for high-level wine students, whether you're doing advanced courses with the Court of Master Sommeliers, the Wine and Spirit Education Trust or the Institute of the Masters of Wine. However, as more casual students we found it well laid out and easily accessible, as far as indepth scientific knowledge can be anyway, and we learnt a great deal about the basics of wine-making in a short period of time. You have to be in the mood to concentrate and learn, but there's no better book out there for it!

This is an epic adventure of one man, Kermit Lynch, and his forays into the world of wine buying. Back in the 1980s, wine was a very different beast than it is today and the industry was still in its infancy. There were very few specialist importers and those that were tended to have a small, tight customer base that really knew their stuff; nothing like the democratic approach to wine that we have today. Kermit was one of the first importers in America to really understand French wine, and to bring back some of the very best producers in that country to sell locally. 'Adventures on the Wine Route' is a memoir of that time, linked together by first-hand examples and stories of the changing wine scene, as well as some hilarious moments that could only occur in rural France. The sort of book that can make a jaded sommelier smile and rekindle the passion for wine. Original copies don't exist anymore, but finding a reprint is usually affordable and probably the best $10 you'll spend for a while!

A little more out of the left-field now, Terry Theise approaches wine in his usual philosophical, thoughtful way, producing a work of beauty in the process. What is beauty in wine and how do we appreciate it? This goes far beyond the normal scope of wine appreciation and digs into the essence of wine and how it is valued and shared in different cultures around Europe. A real testament to artisanal producers around the world and particularly in the classic regions of France, Germany and Austria. Even for those not interested in wine, the sheer elegance of the writing and descriptions, and the spiritual approach to the world is invigorating in itself. A book for a quiet few hours alone, with a good glass of wine!

9 of our very favourite books; just writing this made us want to go and re-read them all over again! This is naturally just a snapshot of what's going on in the world of wine and we intentionally avoided focusing on regional topics in favour of more general ones, but now if you want a specialist book on the Wines of New Zealand? Rebecca Gibb MW has you covered. What's going on in Spain at the moment? Sarah Jane Evans MW is writing about it as we speak! Argentina, South Africa.... every major country and region has a dedicated author these days, and the world of wine is so much richer for it. Read, learn, share and most importantly of all, enjoy! Cheers everyone!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Ask For Advice

Truthfully, this is the area where everyone feels uncomfortable, for some reason, as though asking for advice from a waiter or sommelier somehow diminishes your own wine knowledge. It's simply not possible to know everything about wine, and in a good restaurant the wines will have been chosen for specific reasons, whether it be style, geographical location or that they work particularly well with the food. Interestingly, in our experience it's been the more knowledgeable people who are most comfortable asking for suggestions in bars and restaurants, so never fear on that front! The sommelier or manager should know the wine list inside and out, so make the most of their expertise.

Stick to Your Budget

If you went out with a strict budget, don't let yourself be talked out of it. Fine wine is rarely an affordable choice at the best of times, but with the often large mark-ups in restaurants and the self-imposed pressure to choose the 'right' bottle, it can get out of hand quite quickly. If you're following our advice above, it's the most valuable piece of information you can give to the person helping you, and they should then be sure to stay within that budget.

No Wine? No Problem!

This might sound like odd advice in a guide that's focused on getting the most out of the wine list in restaurants, but really, sometimes it just does make sense! Whether it's because you're in a restaurant with an uninspiring and/or excessively expensive wine list, because it doesn't match your dish or just because you'd prefer a beer or a soft drink; don't feel compelled to choose wine! There have been more than a few occasions where a wine was shoe-horned into a meal where truthfully, water would have sufficed just as well. If you still fancy a drink, there's always the after-dinner cocktail to consider instead.

So, with all that being said, let's have a look at some of the choices you have when choosing a bottle of wine in a restaurant, how to get the most out of it and some general hints and tips! Bear in mind that this will vary slightly according to wine knowledge; when you spot a producer you love at a good price, other considerations tend to go out of the window!

Food and Wine Pairings

Food and wine pairings are often the most important consideration when choosing a bottle of wine in a restaurant, and a great example of how wine doesn't exist in a vacuum. There's two ways to go about it, of course: choosing a great bottle of wine and ordering to match, or the more common way of choosing what you'd like to eat, then searching for the right bottle of wine to go with it. As the latter is by far the most common, there are a few simple rules you can follow that really help in creating the right combination; an experience greater than the sum of its parts. The most important element of all is matching the body of the food and the wine, that is the weight and style of both. For example, if you're eating rich, red meat then you'll want something equally weighty and powerful to go with it; Cabernet Sauvignon, Zinfandel, Grenache et all do well here. If you were to order delicate, white fish then the same choices would be far too much, whereas a crisp Albarino, a delicate Muscadet or steely Chablis would be ideal.

You can go into food and wine pairing in far more detail and fortunately, we've written a separate guide all about it, in 7 easy steps! Read on for more food and wine pairing ideas:

Older Vintages

One of the great joys of drinking wine at a good restaurant is the opportunity to try older vintages. Particularly if a restaurant is famous for a certain style of wine, be in Bordeaux, Champagne or Napa Valley, they're likely to have some interesting older wines on the list, often that don't cost substantially more than the more current releases. Wine prices have increased quite drastically in the last 10-15 years, particularly amongst the more famous producers of the world. As a result, it's often quite possible to try a 1996 Bordeaux for much the same price as a 2010! If you're in the mood for something a little more adventurous, find a producer you love and see how far back the wines go; you might be in for a pleasant surprise!

Sparkling Wines for Dinner

Sparkling wines don't always get the love they deserve, perhaps with some notable exceptions in Champagne. However, something we've discovered over the years is just how food-friendly sparkling wines can be; often with a touch of residual sugar, high levels of acidity and a mousse that helps them stand up to heartier dishes. Better yet, they're light, refreshing and outside of the more famous cuvees, rarely break the bank! It might sound odd ordering a sparkling wine for the entire dinner, but give it a try and you won't be disappointed. If in doubt, look for a producer making bolder, richer styles; Louis Roederer in Champagne and Anderson Valley is a personal favourite for us on this front!

The Tasting Ritual

Ah, the tasting ritual, that endless source of confusion! You know what we're referring to; you've ordered your bottle of wine and it's been opened with some ceremony, and a small splash is served to who-ever ordered it. Why do they do this? What's the point of it? Who-ever is tasting it suddenly feels very on the spot, and there's rarely a response other than 'mmmm, lovely'.

In truth, this is simply a slightly outdated service habit. The idea is that, if there are any faults or problems with the wine (which we'll come onto in a moment), you can detect them and send the wine back to be exchanged with a bottle that doesn't have a problem. The issue? The majority of people, including many in the trade, aren't experienced at detecting problems and issues with wine. Ideally the sommelier should have a small tasting sip to ensure the wine is drinking as it should, before pouring for the table. So, the next time this happens, enjoy your small taste and should you detect any problems with the wine, do bring it up and ask for it to be checked.

Sending Wine Back

On this note, another concern in restaurants is when you can send a bottle back. The tasting ritual above is the ideal time, but some quick words on when to send a bottle back:

• In a wine has any obvious faults or flaws, you can happily send it back to be replaced with another bottle or, perhaps with a different choice entirely. Faults and flaws are issues with the wine beyond the norm of not enjoying the taste. We've written a guide to detecting them here; give it a read!
• If it's a wine you know well and it isn't tasting at all how it should. There are many things that can change in a bottle of wine according to temperature, storage conditions, travel and so on, so don't be afraid to say 'This bottle isn't how it should be'
• If there is something really unpleasant about the wine, but you're struggling to put your finger on it. In this case, the waiter/sommelier will probably retaste it, but it's your prerogative as a customer to choose the wine or not.
• If the wine has come recommended by the restaurant but you don't enjoy it at all. Part of the job of a sommelier is to find you the right bottle for your budget, style and so on, so if it's their proposed wine and you don't enjoy it, don't feel obliged to take it.

This sounds easy enough, but we know it can be embarassing to get into a discussion with the restaurant about whether they'll take a bottle back or not. There are even occasions when you'll mistakenly try and send a wine back and there's nothing wrong with it in truth; it happens all the time. A good restaurant doesn't spend time arguing with customers about these sorts of issues and in the majority of cases, they'll be able to recoup any lost money by selling that wine by the glass. If there is something wrong with the wine, they'll be able to get a replacement bottle from their distributor, so no loss either way. Naturally, don't send the wine back if there truly isn't anything wrong with it and you've simply made the wrong choice.

Corkage

Finally, corkage is something to consider if the restaurant allows it. Corkage is simply a fee you pay to bring your own wine into the restaurant, and normally covers the lost margin that a restaurant would make if they sold you a bottle of wine. Always make sure to call and ask ahead of time, as many restaurants don't allow corkage and won't respond kindly to you showing up with a bottle of wine, ready to open.

Restaurants that do allow corkage will normally have their own rules around it, beyond the cost, such as a maximum number of bottles per person. The general idea is not to take advantage of a restaurants hospitality by turning a small dinner into a giant wine tasting at a lower cost. Ideally, also share a little of the wine you've brought with the sommelier/wait staff so they can get a taste and improve their palate. Another common courtesy with larger tables, is to bring a few bottles of wine but also get a bottle or two from the main list. There's no fast-rules for corkage, just be sure that you're treating it as a special priviledge rather than a right; fewer and fewer restaurants allow for it, so be sure to make life easy on those that do!

With that concludes our guide to ordering wine in a restaurant; we hope you've found it useful! In an ideal world, it should be a pleasurable part of the dining experience rather than a cause for concern, and much of this will depend on the waiting staff and the sommelier team, if there is one. We mentioned this at the beginning but for emphasis; don't ever worry about asking for help if you need it! That's what sommeliers are hired to do and they'll know their list better than anybody. Cheers!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Beginnings – Prehistory

A long time before we had any concept of our history, vines existed. Bear in mind this was back when most of the planet was covered in forests, when an overview of most countries in the world would have resulted in a slightly different shade of green, and when our early ancestors were still figuring out the basics of shelter, fire, pointy sticks and so on. There were no vineyards to speak of and vines, climbers by nature, would slowly climb their way up the trees and only flower once they'd broken through the canopy.

It's impossible to know who drank the first ever wine, but it almost certainly happened by accident. One of our more fortunate ancestors would have likely eaten a few overly ripe bunches of grapes and had a surprisingly good time. The moment this was done again, intentionally, is the very humble origins of our industry!

Shadows of the Past – Early History

Archaelogically, we've only really started to find evidence of wine being made in any sort of quantity over the last 7,000 years or so, mainly in Eastern Europe and the Middle East. You may have noticed that countries like Georgia and Armeria are very much in vogue these days in the world of wine; part of that is an earnest curiosity in discovering the past. Wineries have been discovered here that trace back to 5,000BC, and by analysing the seeds that were left preserved we've discovered that they were growing vines not unlike our own today!

The fascinating part of this bit of history is that there are probably many more sites just like it, waiting to be discovered. The discovery of vines, seeds, clay pots and the resin to seal them suggests an industry that had been evolving for some time already. Who knows what we'll discover next?

Bacchus and Dionysus – Antiquity

The beginnings of our modern wine industry can be traced back to between 2000 and 3000BC, to the Greek and Roman civilisations. The Greeks in particular are often credited with being some of the first to look at wine as more than a cottage industry, planting vineyards in prime locations, attempting to produce quality wine and importantly, exporting it around the Mediterranean. This is a particularly important element, as many of the ancient grape varieties such as Muscat and Malvasia probably found themselves planted in new countries for the first time, as a result of this trade movement. Dionysus was the Greek God of wine and merriment and there was even an entire month of festivities dedicated to the grape harvest!

If the Greeks started the ball rolling, then the Romans really gave it a good kick down the road. The Romans, as you probably know, conquered most of what we now consider to be the Old World, in terms of wine production. As they marched and built civilisations around Europe, they brought their industries with them, including olive oil and wine. The great vineyards of Spain, France, Germany and Italy owe a lot of their history to the Romans and their love of wine. They were also amongst the first to look at wine as a quality product and wrote down many of their thoughts on the matter. Pliny the Elder is often referenced in wine books, and his works show that there was already an understanding of site selection, vessel types and even the introduction of appellation; Falernian was a much talked-about cru from Campagnia, responsible for long lived, powerful wines 2000 years ago!

The Church and Wine – Medieval Europe

After the collapse of the Roman Empire, much of Europe was in disarray, a period often referred to as the Dark Ages, owing to us being far more concerned with death and destruction than building towards a better civilisation. As a result, little knowledge of what happened with wine during this period of time exists. However, once the dust had settled and the long, important era of Medieval Europe began, wine began to take shape, some of which is still very relevant today, 1000 years later!

Wine in Medieval Europe was strongly defined by the church and in particular, it's thirstiest members; the monks. Simply put, working as a monk in Medieval times left one with a little more time and space than your average labourer, and this time was mostly spent in service to God. However, gardening and crop production was a very important part of a monasteries work and vines were an important crop indeed. Between the various orders of monks, Riesling was planted in Germany, the vineyards of Burgundy were organised and eventually classified, Champagne moved from a still red wine to a sparkling white and so on.

The impact the monks had on our understanding of viticultural can't be overstated. The evolution of wine as a product is largely a process of trial and error, even today, and the monks put in hundreds of years of groundwork, learning the differences in soils, aspects to the sun, grape varieties and so on. The fact that they were able to read and write also meant that this information was, for the first time, properly recorded and so passed on to future generations to improve upon.

A New World – Pre-Modern History

Trying to define the difference between the Old World and the New World is becoming increasingly difficult owing to the sharing of similar wine-making techniques, grape varieties and styles. However, going back 500 years ago, that distinction becomes even more jumbled. South Africa has been producing wine since the 17th century; a good while before Bordeaux was anything other than a marshy swampland, grapes arrived in South America through the Spanish conquests and by the 17th century, the King of Spain even had to try and put orders out to limit production in their colonies, as it was affecting the price of wine on the other side of the world! Wine was becoming a truly international beverage.

An often forgotten element of New World history is that, despite the same highs and lows that any industry can expect, these wines continued to develop for centuries until economic and social forces saw them appear in European markets in the 20th century. Whilst Europe was busy at war and subsequent recovery for much of the 20th century, The New World was slowly but surely becoming the force we know them as today.

Phylloxera, World Wars and Upheaval – Modern History

The 19th and 20th centuries were periods of great change for the wine industry, particularly in Europe. Post-Industrial Revolution, we'd figured out how to do things on a larger scale and wine production really started to pick up.... only to be repeatedly knocked back by the whims of nature and mankind. Around the 1860s saw Phylloxera annihilate much of Europe's vineyards, to the point where we feared we may never recover! This insect native to North America feeds on the roots of vines and allows for the plant to become infected; there is no cure once this has begun. Swathes of European vineyards were laid low and by the end, the vast majority had to be completely replanted from scratch, the solution being to graft European vine species onto American rootstocks which had developed a natural resistant to the insect over thousands of years of cohabitation. Whilst this was arguably the wine industries biggest ever challenge, it also allowed for regions to completely reset themselves and choose the varieties they wanted to replant with. The plants chosen are largely the same varieties we now associate with classic regions!

By the early 20th century, we were back on track, only to find ourselves in the two greatest wars that mankind has ever inflicted on itself. The fields of France became the battleground for over a decade, churned up and sowed with destruction. Entire generations of young men were whittled down, whilst countries struggled to recover for decades afterwards from the war effort. A dark period for us all, and the wine industry didn't escape this tumultuous period unscathed either.

A New Era – The Last 50 Years

By the 1960s, the world had started to emerge from the shadow of World War II. Industries were revitalised and we began our most exciting period of history yet. From a wine perspective, there were huge changes afoot. Ready access to modern wine-making equipment such as stainless steel tanks, meant that clean, fresh wines started to become the norm, as well as wines that didn't require customers to lay them down for several years before drinking them. The old strangle-hold of classic regions like Bordeaux, Burgundy and Champagne started to loosen as they were increasingly challenged by regions from across the world; even looking at the UK wine market from the 1980s to today, you can see an unbelievable difference in the selection available!

Supermarkets started to stock wine and before you knew it, it was becoming a house-hold beverage across Europe, not just in wine producing regions. Wines from Australia and Argentina started to creep their way into the world, the Judgement of Paris put California firmly on the map and New Zealand planted their first ever Sauvignon Blanc vines in the 1970s.... we all know how well that turned out! Critics became relevant for the first time and Robert Parker, for better or worse, brought the wine industry into the mainstream with his 100pt system of scoring. Wine education started to flourish and the general quality level of wine rocketed upwards. If you started drinking wine in the 1980s; we're all very jealous of you!

Wine has never been in a more exicting, interesting place and today, we're absolutely spoilt for choice when it comes to the selection available and the quality levels across the board. Fashions come and go, and the current trend is for refreshing wines, lighter in alcohol and fresher in fruit profile. From South America to France, from Australia to Spain, there's so much excellent wine out there today, it's hard to know where to start at times!

The Future – What Next?

The next 50 years are going to be a pivotal one for wine. With climate change already making an impact on some of the worlds most classic regions, expected a change in some of the most venerable estates, with grape varieties more suited to the warmer temperatures being introduced. Can you imagine a Bordeaux without Merlot? Or Burgundy without Pinot Noir? It's hard to imagine, but it seems increasingly likely.

Change isn't necessarily a bad thing, though, and one of the beauties of wine is its diversity. We believe strongly in enotourism here at Lazenne, and the future is bright in that regard. Expect to see more and more people seeking out wine from the lesser known corners of the world, visiting and bringing it back with them! We also expect to see a dramatic rise in sustainable viticulture, which has been a trend that's gained momentum over the last 10 years. Organic and Biodynamic estates are more popular than ever, and long may that continue!

Last but not least, don't forget that we're all a part of this incredible story. The wines we drink, the stories we tell and the memories we make together, that's what it's all about. Who knows what people will be writing about in a thousand years time when they consider the history of wine, but we know that we'll be a part of it! Cheers to that. 

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Wine Trips from Bordeaux

Needless to say, you're going to be a little bit spoilt when considering where to visit in Bordeaux! Home to literally thousands of producers, you could spend every single holiday here for the rest of your life and never get to them all. So, rather than point out the obvious, we thought we'd give you some hints about top quality producers you've never heard of before, in some of the lesser known sub-regions. After all, you can buy classed-growth Bordeaux anywhere in the world!

The Region – Listrac

On the left-bank of Bordeaux, surrounded by some of the regions most coveted and famous names, lies Listrac. Further away from the Gironde River and elevated by some 40m, this under-appreciated appellation is home to some outstanding value, with a little more Merlot planted than customary on these cool, clay soils. The names of the Chateaux here are unlikely to be blazoned across the front covers of the Wine Spectator anytime soon, yet we found ourselves constantly drawn to the cool-fruited, rustic nature of the young wines and the savoury completeness of older vintages. One producer in particular, stood out...

The Winery – Chateau Fonreaud

This charming chateau dates back to the 17th century, although the current buildings were reconstructed in the 1850s. Currently ran by the Chanreau family, the focus here is entirely on quality, with a level of detail in the winery that you wouldn't normally expect to see outside of one of the great estates. Better yet, unlike so many of the grand producers in Bordeaux, Chateau Fonreaud is a family home and it was lovely to see daily life going on around our visit; as it should be!

The Wine – Chateau Fonreaud Gran Vin

Whilst Chateau Fonreaud produce a broad selection of wines, including an unexpectedly engaging white, their flagship wine is the pride and joy of the estate, and rightly so! An almost equal blend of Cabernet Sauvignon and Merlot, with just a touch of Petit Verdot, the younger wines are full of ripe blackberry fruits, green bell pepper and toast, whilst the older vintages have all the leather, tobacco and graphite that immediately transports wine lovers to this one part of the world. The 1996 was superb and better yet? These wines are supremely affordable. Get to know one of Bordeaux's lesser known gems and pay them a visit! Make sure to contact them in advance through their contact page

The Region – Entre-Deux-Mers

Quite literally 'Between Two Seas' or rivers as is the reality, this pretty, green region accounts for the majority of production in Bordeaux. However, without the gravel soils of the left bank or the consistent clay and limestone of the right bank, much of the land here is used for volume production and is home to many of Bordeaux's co-operatives. However, there's also pockets of beauty from a wine perspective amongst the 1000's of producers, and it's been our pleasure to discover just a few of them! One in particular really stood out for us...

The Winery – Chateau Boutillon

Chateau Boutillon is a hidden gem of a producer; 3 generations of vignerons tending the green, sustainably farmed vineyards and processing the wine inside their 18th century family home. Today the estate is ran by Anne-Sophie, the newest generation and already the momentum can be felt, pushing towards greener practices in the vineyards and more freshness in the wines, as well as introducing a particularly special cuvee...

The Wine – Cuvee Luigi

This wine, created by Anne-Sophie in memory of her grandfather Luigi, showcases some of the very best of what Entre-Deux-Mers can offer. 100% Merlot, fleshy, round and yet still full of energy and verve; very different to the structure and tannic bite of the right-bank. Yet for all that, it remains both affordable and, importantly, in excellent balance. One to hold for a few years, but certainly one that doesn't need lots of ageing to show its best. Merlot is back! To contact Anna and Chateau Boutillon, use their contact page.

The Region – Sauternes

South of Bordeaux lies some of the worlds most hallowed grounds for sweet wine-making, in the form of Sauternes and Barsac. The specific meso-climate of Sauternes allows for warm air from the Gironde to meet with the cooler air from the smaller Ciron river, creating remarkably misty mornings. The result? Noble Rot. This fungus pierces the skin of the Semillon grapes and allows the sugars, acids and flavours to concentrate in an utterly unique way.

The Winery – Chateau Lafaurie-Peyraguey

This famous estate isn't exactly off-the-beaten-path, but is such a remarkable experience that it would be a mistake to leave it out! Dating back as far as the 13th century when it was used as a fortress, Chateau Lafaurie-Peyraguey couldn't be more different today! Home to some of the regions most highly prized Sauterne, it's also a luxurious resort for wine-lovers looking to splash out and enjoy the finer things in life. High-end hotel? Check. Michelin starred restaurant? Check. They're even investing in a spa and wellness centre, coming soon! Yet, for all this luxury, the wine is still as gorgeous as ever.

The Wine – Chateau Lafaurie-Peyraguey Sauternes

Like Chateau Fonreaud, the flagship wine is where it's at for this producer. Only 40% of the final harvest makes it into the wine, with a real focus on selection to improve quality and concentration, so it comes as no surprise to find a treat in store! Rich, apricot and ripe peach fruits are enveloped in sweet spices, honey and orange marmalade flavours, yet the acidity is so fresh and tangy that it never feels cloying. A special wine that will last for decades yet tastes delicious from the get-go. You may even be able to find your birth-year in their impressive library of back-vintages; we did! Get in touch with Chateau Lafaurie-Peyraguey through their website, here.

Wine Bars and Wine Shops in Bordeaux

If you're a wine lover in Bordeaux, you'll spend a lot of time outside of the town itself, visiting chateaux, tastings and vineyards. However, you'd be missing out if you didn't explore a little more of the town itself, particularly in terms of finding older vintages in gorgeous shops, bars full of the local social scene and, of course, restaurants serving the very best of Bordelaise cuisine. There's a lot to choose from, but here are our top picks!

La Vinothèque
8 Cours du 30 Juillet, 33000 Bordeaux

A top address in Bordeaux for any keen wine shoppers and right in the heart of the city itself! It may seem unusual to have a wine shop right next to the tourism information centre, but La Vinothèque has been selling wine for a lot longer than most of the newer businesses that have sprung up around it. Whilst you can opt for some truly special, older vintages here, our favourite thing about it was their selection of more affordable wines; something people often overlook in Bordeaux. When you can get a broad selection of wines for less than 20 euros a bottle in Bordeaux, you know you're onto a good thing!

Bordeaux Magnum
Address: 3 Rue Gobineau, 33000 Bordeaux

If it's high-end, rare Bordeaux you're looking for, Bordeaux Magnum is where you want to be. Ran by the enthusiastic and knowledgable Arnaud, this spacious shop is full of some of the finest wines in Bordeaux, from the top estates all the way down to the lesser known chateaux, but always with very high quality in mind. An excellent addition to the city and a must-visit for wine-lovers looking for that special bottle of Bordeaux!

Le Point Rouge
1 Quai de Paludate, 33800 Bordeaux

Le Point Rouge is one of Bordeaux's best kept secrets; a gorgeous underground bar, full of delicious tapas, cocktails and a fun, vibrant atmosphere. The best part, though? The wine list with over 1,000 references, expanding beyond Bordeaux to cover parts of the rest of the world. Whilst this can seem daunting, the team of sommeliers working here are friendly and helpful, guiding you through some of the lesser known producers and ensuring you get the right bottle or glass for you. A very creative, cool place!

Le Flacon
43 Rue Cheverus, 33000 Bordeaux

This hole-in-the-wall wine bar is exactly the sort of place we love to frequent when we visit Bordeaux. Be aware that it's absolutely tiny, so do be sure to call ahead and book a table, particularly if you want to sit down and eat. However, the wine is the real reason people come here, and their small selection is expertly chosen. With names like Jamet, Selosse and Dauvissat gracing their list, it's hard not to get excited even just remembering it! A local drinking spot and one well worth seeking out.

Travel Tips for Bordeaux

Bordeaux is a surprisingly big place, and even with this guide covering some of the more interesting options, there's still so much to do! In this section, we'll point out some more interesting options for your trip, as well as some general travel advice!

Saint-Emilion – On the other side of the region, on the right-bank, lies the charming town of Saint-Emilion. Tiny in size compared to Bordeaux, this picturesque, steep town is full of medieval architecture, cobbled streets and more wine shops and bars than you could possibly visit in a single trip; really, there's more than 50 in the single town! Despite being a bit of a drive from Bordeaux, this is a highly recommended way to spend your way and hey, why not combine it with a trip to a winery in the region at the same time?

Walking Tours – With a city the size of Bordeaux, with as much history, it pays to get a feel for it from a professional. A short walking tour in the morning is a great way to burn off the excess from the night before, clear your head and engage with a little culture to start your day. We highly recommend Bordeaux Walking Tours to show you around the city! 

Cite du Vin – This is a crazy project and something everyone should visit, regardless of whether they're wine lovers or not. Quite literally “The City of Wine”, this incredible 8-floor building is a testament to the culture of wine, full of media, games, interactive activities and even virtual reality. The scale of it is hard to put into writing; it's essentially a giant, modern museum for all things wine, and probably the most incredibly example of its kind that we've ever seen. Go and visit!

Atlantic Weather – Bordeaux is a maritime climate, which is another way to say a wet one. Whilst it can be very hot in the summer, do be sure to bring a water-proof coat at any other time of the year; you won't regret it!

Caneles – We try not to make specific food recommendations in the guides we make, but these lovely little pastries are just too good not to mention! Flavoured with rum, vanilla and cane sugar, these are perfect with your morning coffee and a very Bordelaise way to start your way! Beware, they're somewhat addictive and if you're like us, you'll find yourself heading home with a big box of them!

So concludes our Wine Guide to Bordeaux. Did you find it useful? We hope so! Bordeaux is one of our favourite wine destinations and whilst this guide can't possibly hope to be exhaustive, it should point you in the direction of some of the region's more interesting choices. Travel safely and drink well. Sante!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Spanish Seafood and Wine Pairings

Spain is famous for its seafood and rightly so! With the Mediterranean to the east and the Atlantic to the west, there's a rich range of seafood dishes, many of which have a strong connection to local cultures. These seaside areas tend to be amongst the cooler regions in Spain, resulting in wines that have the acidity and delicacy to work together perfectly, bringing the dish to life in a beautiful combination of flavours and textures! Here are our 3 favourite Spanish seafood and wine pairings:

The Dish: El Pulpo a La Gallega

Galician octopus must surely be one of Spain's most famous dishes of all time, and its charm is in its rustic simplicity. Boiled, salted and sprinkled with paprika before serving on a rough wooden board, the distinct texture, saltiness and subtle paprika spice is a wonderful combination, particularly when served with fresh bread to mop up the juices!

The Wine: Godello

Godello is one of Galicia's most interesting white grape varieties, usually found further inland on the steep, granitic slopes of DO Valdeorras. It's high, broad acidity and clean mineral flavour is the perfect foil to the substantial texture and subtle flavours of the octopus, and the freshness of the wine means it'll stand up to any citric components that might be served alongside! Rafael Palacios is the architect of the regions greatest Godello, but do keep an eye out for Valdesil and Avanthia, too!

The Dish: Seafood Paella

Paella is a very misunderstood dish and has become an unwilling flagbearer for sea-food, far beyond its original creators in Valencia. Originally created as a peasants dish of rice with various meats, snails and vegetables, paella arguably works better as a seafood dish, bringing a savoury richness to delicate morsels like mussels, clams and langoustines. Psst! If there isn't saffron in it, it isn't paella!

The Wine: Albariño

We're going against the adage of 'What grows together goes together' here by heading across to the other side of the country, to Galicia, where the Atlantic-swept coast of DO Rias Baixas produces Spains most iconic white grape; Albariño. This zesty, aromatic white wine is the perfect foil for paella: fresh enough to add a little zip to proceedings yet subtle enough to not overwhelm any flavours. Some of the more ambitious producers like Bodega Fulcro, Eulogio Pomares and Finca Leirana would be perfect, if you can find them!

The Dish: Bacalao a Pil-Pil

A traditional dish from the Basque country in northern Spain, renowned for their fresh cod fishing for hundreds of years! Again, sometimes it's the simplest dishes that stick with us for the longest time and this combination of flakey white fish, garlic and olive oil is just that. A continuous motion whilst cooking stops the fish from drying out whilst infusing the fish with all the flavours of the sauce, which can be thickened according to taste. An ideal aperitif or, if served with vegetables and rice, a great main course for the cooler months!

The Wine: Txakoli

Txakoli is a spritzy, light white wine from the Basque country and is mostly served as an aperitif. Whilst more ambitious bottlings exist, the majority are low in alcohol, very high in acid and full of the cool, green fruited flavours of a region abutting the Atlantic ocean. The zesty acidity is key to working with Bacalao a Pil-Pil, which freshens the dish whilst the delicate flavours will allow the savoury garlic, salt and oil to shine through. A glass of this with a small portion of Bacalao to start an evening? Count us in!

Spanish Meat Dishes and Wine Pairings

Spain, not unlike Portugal, isn't a particularly easy country for vegetarians. The cooler, 'greener' regions of Spain are famous for their quality beef, whilst further inland lamb and pork rule the roost. We once heard a tour guide tell us the Spanish pork is 'How pork is meant to taste' and after sampling a few choice dishes, we're hard pressed to find reasons to disagree! Better yet, as Spain is predominantly a warm country, there's plenty of red wine in different styles to go around, ideal for our food and wine pairings!

The Dish: Slow Roasted Lamb

In the north of Spain, particularly around Rioja and Navarra, lamb is the order of the day. In the land of earthy, savoury red wine, a thyme-infused shoulder of lamb, coated with gravy and served alongside roast vegetables is about as good as it gets. In the best restaurants, this lamb is often encased in a clay vessel and allowed to gently cook throughout an entire day, becoming more tender and flavourful with every passing hour. The shoulder joint is a common option and it should fall apart by the end of the process!

The Wine: Mature Rioja

Rioja is the most famous wine region in Spain and mostly comes into the form of a Tempranillo dominant blend, often with Garnacha and Carignan playing a supporting role. The traditional bodegas of La Rioja Alta, Muga and Lopez de Heredia are an ideal pairing for a slow roasted lamb dish, particularly with a little bottle age; not difficult as the most recent vintages for most of these wines is around 2010! The savoury, tobacco-inflected red fruits, moderate alcohol levels and refreshing acidity fits perfectly with the gamey flavour of the lamb, bringing out the best in both without either taking centre stage. One of Spain's truly great wine pairing classics!

The Dish: Jamon Iberico de Bellota

Jamon is one of Spain's most famous products, and the meat that comes from Iberian pigs is at the very top of the quality pyramid. Smaller, more muscular and layered with intracellular fat, there's a reason why this jamon is considerably more expensive than Serrano or Jamon del Pais. Ideally carved wafer-thin, to the point where room temperature makes it almost translucent, this is a luxurious dish that can only be improved by serving it atop of crispy pan con tomate. We're salivating!

The Wine: Brut Nature Cava

Whilst most meat dishes tend to pair better with red wines, the incredible delicacy of Jamon Iberico de Bellota demands something a little gentler, and Cava is absolutely ideal for this. Generally drier than Champagne due to the greater fruit richness and lower acidity, the earthy, appley flavours of Xarel.lo and the refreshing mousse of the bubbles melts together with the richness and the fat of the jamon to create a complete, dining experience. A big plate of jamon (not cheap!) and a bottle of Cava is about the best lunch we can think of in Spain! Look for Recaredo and Gramona for the ultimate expression of what Cava can be.

The Dish: Secreto de Iberico

Two pork dishes, and it comes as no surprise; this is the meat that Spain is most famous for, after all! Secreto de Iberico is something quite special though; a small cut of meat from just behind the shoulder of the pig, with a remarkable combination of both juicy flavours and a relatively lean profile. It's best when cooked rapidly under a grill, giving the thin layer of fat on the outside a crispy, crunchy texture whilst preserving the incredibly tender flavours within. Stunning with nothing more than salt-sea to garnish.

The Wine: Sierra Gredos Garnacha

Garnacha, better known in the rest of the world as Grenache, is one of Spain's greatest vinous treasures; birthed in Aragon and at home practically everywhere in the country. One of its most remarkable expressions, however, is in the elevated climates of the Sierra Gredos mountains, a line of rugged, granitic slopes to the south of Madrid. Old bush vines are tended by the likes of Bodega Maranones and Jimenez-Landi, producing pale-coloured wines full of vibrant red fruits, sappy herbs and cool, mineral influences.

Spanish Dessert and Wine Pairing Dishes

Dessert isn't as important in Spain as it is in many neighbouring countries, yet there are one or two culturally important, delicious dishes that we can't help but get excited about. Fortunately, wine production in Spain is vast and diverse enough to cover practically every eventuality, so there's never an issue finding the right pairing!

The Dish: :La Crema Catalana

With Catalunya positioned so close to the border with France and a history that sees the old kingdom of Aragon stretching far into modern-day Languedoc, it comes as no surprise to see some gastronomic references to both. However, La Crema Catalana is one of the few dishes so good that the French saw fit to copy it, creating their Creme Brulee off the back of this 14th century recipe. A light, fluffy egg custard is produced with a combination of milk, cream and lemon zest for addition zip, whilst the sugar and cinnamon layer on top is caramelised with a blow torch, with all the fun of breaking into this treasure that it entails!

The Wine: Fortified Emporda Whites

Now, this is something a little specific but well worth hunting down if you get the chance. In the north of Catalunya, the region of Emporda is more similar to the south of France than anywhere else in Spain, including the incredibly old Solera Systems that allow their sweet wines to undergo long, oxidative ageing. The result is a strong, sweet wine full of nutty, caramelised flavours and hints of bruised fruits that work wonderfully well with the tangy, slightly burnt flavours of La Crema Catalana. A very Catalan way to finish a meal!

The Dish: Torrija

The Spanish equivalent of French Toast; much like France, the story goes that this dish was created using the excess egg yolks from wine-making processes and turned into something delicious! Stale brioche bread is soaked in sweetened milk and eggs, then fried in olive oil and dusted with cinnamon sugar. The end result is to die for, with a crispy outside and fluffy inside. They are sometimes even soaked in wine instead of milk, or drizzled with honey for an extra punch of flavor.

The Wine: Oloroso Sherry

Sherry from the south of Spain is one of the worlds great, often unappreciated treasures and some of our favourites are the oxidised, rich Oloroso styles that spend a great many years ageing in Solera Systems in Jerez herself. The nutty, high-toned flavours are a delight in themselves but work even better with a textural foil, and the sweeter flavours of Torrija brings out some of the more delicate nuances in even the most aged, noble Oloroso! Look for the wines of Valdespino and Lustau.

We could go on and on about the delights of Spain's food and wine scene, but we wouldn't want to spoil all the discoveries along the way! With thousands of years of history and experience in both, as well as with 70 distinct wine regions, needless to say there's a lot of gems we haven't discovered either! Regardless of whether you're in the baking south, the cooler north or around the major cities of Spain, there's always a reason to show up hungry. For more information on the Spanish wine scene, why not check out some of the guides we've written for Madrid, Barcelona, Seville and Rioja? Salud!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Wine Trips from Lyon

Lyon sits almost equidistant between two of Frances most important and varied wine regions; Burgundy and The Rhone Valley. As a result, it probably comes as no surprise that the vinous offerings here are quite remarkable, both in terms of their availability and price. However, as much fun as it is drinking in the city, it'd be a shame not to take the opportunity to head out and visit a winery or two whilst you're here. Whether it's to the baking hot, rugged slopes of Cote-Rotie, the granitic wonderful of Beaujolais or further north to the gently rolling slopes of Burgundy, there's a reason why wine lovers and professionals use Lyon as a launching pad for their expeditions. You'll need to rent a car to get around easily, or consider joining a pre-organised tour

The Region – Beaujolais

To the immediate north of Lyon lies Beaujolais. One of the most misunderstood regions in the world of wine, partly due to their own mistake of embracing the madness of the Beaujolais Noveau celebrations in the 70s and 80s, which led to a market that believed this was all Beaujolais could aspire to. Nothing could be further from the truth, in reality. Behind the volume and cheap brands, there have always been quality producers, particularly in the 10 'Crus' of Beaujolais, working hard to produce high quality expressions of Gamay, often vinified much like their more illustrious cousins to the north in Burgundy. Top quality Cru Beaujolais is one of the wine worlds absolute treasures, and a reason to visit in itself!

The Winery – Domaine Jean Foillard

Jean Foillard may just be the most famous producer in Beaujolais, and their bottles are scattered across Instagram feeds the world over, shared by enthusiastic wine lovers. For almost 4 years, Jean and his wife Agnes have managed their estate under organic principles, tending their old bush vines through some very tough seasons indeed. Their real treasures are on the famous 'Cote du Py' in Morgon, a volcanic cone of soil where Gamay digs in deep, with many of their vines getting close to 100 years old! This isn't a producer where you can drop in, so do call and make sure to book a visit a long way in advance. It'll change your perception of Beaujolais forever! To get in touch with Jean Foillard, call them on: +33 4 74 04 24 97

The Wine – Jean Foillard 'Cote du Py'

It has to be this beauty. One of the greatest wines from the region and the flagship offering from Jean Foillard, this is a supple, dense wine with more natural freshness and balance than sheer power, yet certainly not lacking in flavour. Bright, red fruits, sappy herbs, ripe, supple tannins and an endless finish; a great bottle to give to someone who has never really understood what Beaujolais is all about! At around $30 a bottle, this blows the competition out of the water.

The Region – Cote Rotie

Cote Rotie literally translates as 'The Roasted Slope' and lies to the south of Lyon, at the top end of The Rhone Valley. This is the Northern Rhone in all its glory; staked vines clinging to cliffs that look unhospitable to everything, let alone a reasonable place to plant vines! The sunshine beats down on these old Syrah grapes everyday, slowly ripening them and producing the rich, smoky flavours for which Cote Rotie has become justifiably famous. If you're a lover of wild, natural beauty then this is the region for you!

The Winery – Domaine Jamet

There are a great many famous producers in Cote-Rotie, but none more so than Domaine Jamet. Whilst the region modernised around him, Jean-Paul Jamet stayed the course, managing the vines as he had been taught in the 1970's when he started working at the tender age of 16. Complete and utter respect for terroir, quality and tradition shines through in their wines, which may explain their cult following around the world. The pinnacle of Cote-Rotie and a winery well worth visiting. As with Foillard, this isn't an operation used to receiving a great deal of visitors, so do be sure to call ahead in advance and make an appointment! To get in touch and make an appointment to visit Jamet, contact them through their website.

The Wine – Domaine Jamet 'Cotes du Rhone'

Jamet is famous for his floral, peppery Cote-Rotie, packed with dark, smoky fruits and lifted with herbal freshness. However, his Cotes-du-Rhone is the real treasure at ¼ of the price. Made from vines just outside the borders of Cote-Rotie, Jamet declassifies this wine necessarily to Cotes-du-Rhone, which allows it to fly under the radar of most people looking to buy quality Syrah. However, it is 100% Syrah and made in exactly the same way as their grander wines, making it unbelievably good value for money! That's not to say you shouldn't get a bottle or two of their Cote-Rotie, but fill your fridge with this!

The Region – Marsannay

A bit further away than either Beaujolais or The Northern Rhone lies Burgundy; arguably the most complex, nuanced wine region in the world. From Chablis in the north to the Macon in the south, this stretch of land encompasses some of the most famous names in the world of wine, and its highest price tags! However, where there is fame, there are also bargains to be had, from producers making excellent wine and not able to command the incredible prices of their more famous neighbours. Marsannay is the most northerly region of the famous Cote de Nuits, meaning that if you visit, you'll get to see the glory of Burgundy in its entirety along your way!

The Winery – Sylvain Pataille

Sylvain Pataille is one of the unsung heros of Burgundy, producing incredibly good wine for so much less than many of his neighbours. After training to be a winemaker from a very young age, Sylvain and his wines have gone from strength to strength over the years, winning the praise of Jancis Robinson MW, Jamie Goode and other high profile critics. After converting to biodynamic viticulture in 2008, the wines here have taken on an even more open, wild aspect that makes them so unique in the region, and a brief walk through the vineyards with Sylvain will offer more insight into the styles of wine here than any amount of book studying ever could. Make sure to call well in advance and set aside a whole morning for your trip! To contact Sylvain Pataille and organise a visit, call them on +33 3 80 51 17 35

The Wine – Sylvain Pataille Marsannay 'Clos du Roy'

Clos du Roy is arguably Sylvain's greatest terroir, a gently sloping vineyard full of limestone and marl soils that is potentially destined to become Marsannay's first Premier Cru! Through the tender care of his old vines, the gentle use of new oak and low yields, a dark-fruited, mineral wine full of depth and character is produced, with that so rare of qualities; delicious in youth but able to age magnificently. A true gem of Burgundy and available without remortgaging your home at the same time; fill up your suitcase!

Wine Bars and Wine Shops in Lyon

Wander around Lyon for even 5 minutes and you'll find a wine shop. And another, and another... there's seemingly no end to the cities thirst for good wine, and long may that continue! Avoid the generic 'Nicolas' stores and you'll find yourself face-to-face with some of France's most interesting wines, including a great many that would ordinarily only be available on allocation, simply sitting in a shop window, waiting for you to come along! It's a difficult choice narrowing it down to 4 options, but here are the best wine shops, bars and restaurants in Lyon:

Maison Malleval
11 Rue Émile Zola, 69002

Much more than your typical wine shop, Maison Malleval has been trading for over 140 years, providing the very best of wine, spirits and high quality gourmet products. If you're planning on visiting, make sure you go with plenty of time to spare. Aside from digging through their incredible wine cellar beneath the shop, you'll want some time to poke around and discover some of the delicious food on offer. How about some Monin Syrup for your coffee on a cold winter day? Melt-in-your-mouth salted caramel. Some of the greatest cheese in France! Bring a bag, fill up and thank us later!

Antic Wine
18 Rue du Bœuf, 69005

Bold statement incoming; Antic Wine Shop is one of the very best in the entire world. There, we said it. Located just off the Saone River, this hidden treasure is ran by Georges, one of the most passionate, friendly people we've had the pleasure of meeting in the wine industry. As well as wines by the glass upstairs and some small, tasty morsels to snack on, the real treasure is beneath your feet. The Aladdin's Cave of wine, full of incredibly Burgundy, Rhone, Champagne, Bordeaux and others, often with some serious age and perfect provenance. If you're looking for a special bottle of wine whilst you're in Lyon, this is the place to go. We're certain we're breaking some sort of industry code by revealing it to you!

Chez Thomas
6 Rue Laurencin, 69002

It's not often we highlight restaurants in this section, but Chez Thomas has such a wonderful wine list, it would be foolish not to. A dressed-down restaurant presented as a more classic bistrot, yet with food that wouldn't be out of place in a far more formal dining scene, and a host of wines by the glass to pair with it. Take the time to read through the bottle list though, and you'll find your eyes widening when you find some rare, expensive wines listed at far less than you would pay for a bottle at home in a shop... assuming you could find it in the first place! Go and make merry!

L'Ange Di Vin
13 Rue de la Monnaie

One of the things we enjoyed most about Lyon was that you don't need to go and enjoy a grand meal to have a good bottle of wine. Even a simple, delicious lunch can be accompanied by terrific wine that's the philosophy that drives L'Ange Di Vin in the old city, where your lunch-time menu can be accompanied by a wide selection of wines from the Rhone and Burgundy, all available by the glass! We have fond memories of flaky, delicate white fish washed down with a glass of floral, aromatic Condrieu and a tender beef-steak matched by a peppery, vibrant Crozes-Hermitage. A perfect lunch spot!

Travel Tips for Lyon

So, gastronomy and wine aside, here are a few tips to help you enjoy your stay in Lyon. The city is absolutely full of history, picturesque streets, architecture and gorgeous scenes down the river. We don't think you'll find yourselves short on things to do here; we certainly weren't!

The Old Town – Even if you're in Lyon primarily for a bit of gastronomic indulgence, be sure to spend some time in the old city of Lyon, wandering around and drinking it all in. It's almost entirely traffic free, flat and before you know it you'll have clocked up 20,000 steps just getting lost and exploring. Better yet, it may help you burn off those extra calories that you're sure to have racked up over your time in bars and restaurants!

Museums – Culture is alive and well in Lyon, with more museums to visit than you reasonably could in a short trip! The best we visited were The Museum of Fine Arts, the Gallo-Roman Museum, and the Gadagne Museum.

La Croix-Rousse – Perched atop of the hill overlooking the rest of the city, La Croix-Rousse is a great place to be at night. Full of some of the cities most exciting bars and restaurants, this is a trendy neighbourhood set in one of the most historic areas of the city. Go in the morning to take advantage of their fresh food market! Be aware that it's quite a steep walk, so consider taking a taxi or the mono-rail up to the top.

Parc de la Tête d’Or – This was a huge surprise for us, and we mean that in both senses of the world! This vast, incredibly park is full of locals on the weekends, enjoying picnics, the long walks and the gorgeous scenery of a park the size of a small town. Then, right in the middle is a zoo! Entrance is free and the animals enjoy more space and freedom than zoos in even the largest of cities. We spend half a day here and still only covered half of it.

Sundays – Sundays are a quiet day in Lyon and very few shops are open. Our recommendation is to take advantage of the fact and spend the day exploring the city, just be sure to have bought any quality food you intend to take on a picnic the day before, or you'll end up buying generic goods from an overpriced supermarket in the centre!

Lyon is one of the most enjoyable visits we've made in recent memory and whilst we were there primarily to discover the wine scene, there was simply so much more we could have delved into. We'll certainly be back and we hope that this guide is useful and points you in the right direction! Until then, explore, enjoy and happy drinking!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Wine Travel Guides

First and foremost; where to go! Even as relatively seasoned wine travellers, we're constantly amazed by just how how of the world we haven't seen yet, and it seems to get bigger every year. Narrowing this down is tricky, but here are some suggestions:

The Long Haul Trip – Mendoza, Argentina. Looking for a long trip with a wine element to it? Argentina is a remarkable holiday in itself, particularly if you're a fan of meat and wine! However, visiting Mendoza is quite something. 75% of the countries wines hail from this desert which, by all rights, should be hostile to any sort of grape growing, yet thanks to cool nights, elevation and snow melt from the Andes, some of South Americas best wines are being produced here. Better yet, we've produced a full guide for you with some winery and restaurant suggestions to dig into! Your Wine Guide to Visiting Mendoza

The Budget Trip – Porto, Portugal. Visiting wine regions can sometimes be expensive, particularly if you're planning on bringing large quantities of wine back with you! Fortunately there are still some wonderful destinations out there that don't cost a fortune to visit. Our choice of them all? Porto and the achingly beautiful Douro Valley. There's plenty of non-wine related activities to enjoy in this medieval city, but with the Port Lodges just across the river and a White Port and Tonic to enjoy in the sunshine.... ah, you'll be dragged into the spirit of it before you know it! Read The Essential Wine Guide to Exploring Porto and the Douro Valley for some more detailed information and tips for your visit.

The Traditional Vacation – Florence, Italy. Whilst it's always fun to make a wine focused trip, sometimes it's nice to have it as a smaller element of a more traditional holiday. One of our favourite destinations to get lost in it all? Florence. The Heart of the Renaissance and still full of incredible museums, architecture and more delicious, Tuscan food than you can shake a stick at. Then, once you've had your fill, there's a whole wine scene to dig into, whether it's a day trip outside of the city or discovering some of the remarkable little wine bars hiding in the winding streets of Florence. We can't help you with the rest of the trip but if you need some wine recommendations, we've got you covered with our Guide to Drinking Tuscan Wine in Florence.

The City Break – London, England. Sometimes, it's the cities that you least expect that can offer the very best when it comes to wine related trips. Would you believe us if we told you that one of the very best wine scenes in the world is in....London? Really! This bustling city of trade and commerce is alive with the sound of popping corks, including some of the most celebrated wine lists out there. We put together our Top 10 Wine Bars and Wine Shops in London, so you have all of it in the same place. Once you've finished your sight-seeing, it's time to explore a few of them!

The Summer Holiday – Barcelona, Spain. When summer-time arrives and you need a holiday for the whole family, somewhere warm and close to the sea is usually a good choice! How about the Mediterranean city of Barcelona? From the most fantastic tapas, trips to the beach and more untouched medieval architecture than any other city in Europe....oh, and quite a bit of wine too. There are 11 different wine regions within striking range of the city, more wine bars than you could possibly ever hope to visit even if you lived there, and of course, the birth-place of Cava is barely 30 minutes away. Don't forget to read The Ultimate Guide to Drinking Catalan Wine in Barcelona. Salud!

Wine Reading

So, your destination is set! You've got a while to read up on the specifics, book your visits and generally plan your course of action. Wine trips are also a great opportunity to expand your knowledge of wine in general, and the momentum of getting ready to visit a wine region usually ends up with us doing some studying, in the most fun way possible! We've got a few ideas for you, on this front:

Winery Etiquette – Preparing for a trip is always part of the fun, and with wineries there are additional aspects to consider. Fortunately, we put together The Dos and Donts of Enotourism for just that reason! Always a good read but particularly relevant for anyone heading on a wine trip! This isn't one for those of you who regularly visit wineries, but if you aren't, this is an invaluable guide to preparing your trip and making the most of it whilst you're there.

Viticulture – Trying to understand the vineyard is one of the most important aspects in understanding wine, yet also one of the most complicated. Some of the most commonly asked questions in wine relate to terms like 'Organic', 'Biodynamic' and 'Natural' wine, and what it all means. Whilst understanding viticulture is a lifetime of study and learning in itself, we put together a short guide to help you get to grips with the basics, as well as understanding the difference between these different practices when you see them on wine labels. The Differences Between Organic, Biodynamic and Natural Wine.

Wine Economics – Ever wondered why that bottle of wine costs as much as it does? Everyone does, in truth, and it's certainly not easy to figure it out. There's a lot of things that goes into the equation, as well as the simple, irrefutable truth of supply and demand. Visiting wineries is a brilliant exercise in understanding this, as you get to grips with the realities of productions, costs and where the wine is eventually sold. Before you do, perhaps our article on Understanding Why Wine Costs as much as it Does will give you some inspiration to dig deeper!

Wine Myths – The only similarities between the wine industry and the fitness industry is how much misinformation seems to circulate in both! One of the most enjoyable articles we ever wrote was busting a bunch of them, and correcting the commonly misrepresented information that seems to constantly shift around the internet. From understanding the role of sulphites, what those tears down the side of the glass really mean and what the deal is with screw-caps, you can learn a lot in a short time from Busting Wine Myths!

Understanding Wine Labels – Nearly all the information you need to know about a bottle of wine is on the label, it's just often hidden from site by a cryptic language. Learning how to read a wine label is one of the most important skills you can learn in the world of wine, allowing you to access a huge amount of information at a glance. Ever wondered what all those French words mean? Why does 'May contain sulphites' really mean? Does 'Reserva' actually mean anything? If any of these questions have ever bothered you before, reading our article about Understanding Wine Labels will really clear it up!

Wine Travel and Storage

Once you've finished and enjoyed every moment of your trip, it's time to get the wine home with you safe and sound. Fortunately, that happens to be our speciality here at Lazenne! We're wine travel experts and our entire reason for being is to help wine lovers bring their wine around the world with them, one trip at a time. Here are a few pointers for the most commonly misunderstood aspects of wine travel:

Transportation – Ah, our speciality! Bringing wine back with you from a trip is a pretty special experience, particularly when you get to open those bottles up at home with your friends and family, often months or years later. Wine taken back with you are bottled memories and the most important thing is that they arrive, safe and sound. Our Lazenne Wine Check was designed with just this in mind. 6 Reasons Why you Need the Lazenne Wine Check in your Life!

Wine Tariffs and Taxes – The thing that people worry about the most when it comes to bringing wine with them is how much it's going to cost. The truth? Often much less than you might think! Most countries have quite flexible allowances in how much wine you can bring with you, and even those that don't often don't charge very much. Don't believe us? Be sure to read up on Our Guide to Taxes, Tariffs and Duties in Wine.

Wine Travel 101 – If the two articles prior to this didn't answer your question, we're sure this one will! Whether it's wondering about specific airline allowances, taxes and duties by country or even just links to more specific information, this is where you'll find it. Flying with Alcohol 101

2019 looks fantastic already! These are just a few of the articles we've written with the aim of helping you explore the world of wine more readily, and get the most out of your experiences. Do check out our blog page for more, and keep your eyes peeled every weekend for new information, links and articles. Until then, happy drinking!

Did you know you can get social with Lazenne? We share information constantly through our social media, and our Facebook Page in particular is a great source of information about the world of wine. Stay in touch!

Ignoring the obvious, logical flaws in thinking like the above, there are clearly sound reasons for wanting to drink wines with lower levels of alcohol. I've thought about it and whilst there's some overlap, they seem to mainly fall into one of three categories: Health, Taste and Fashion.

Health

Whilst health authorities across the world differ on what is considered to be a 'safe' amount of alcohol to drink, it's commonly accepted that drinking too much has a pretty good chance of hurting you: ethanol, after all, is a proven carcinogen. In fact, if there is discussion about how much is acceptable of any substance, it's a fair assumption that it's probably not great for you, on the whole. The same could be said of anything, of course, and a life without alcohol is considerably less interesting than a life with it. I drink wine on an almost daily basis and as a result, it pays to be conscious of both quantity, but also the strength of the wine. There's an enormous difference between a 9.5% ABV Mosel Riesling and a 16% ABV Chateauneuf du Pape, or even a 12% ABV Albariño and a 15.5% ABV Garnacha. If you're drinking regularly, opting for wines with lower levels of alcohol will have a tangible benefit.

There's also the consideration of how alcohol affects your day to day activities. Whilst the pleasures of alcoholic inebriation are an undeniably large part of why we drink, it's not always convenient to be tipsy throughout the day, and for example, I tend to consume the majority of the wine I drink around lunch. Needless to say, too much powerful wine and productivity drops off severely afterwards, whereas a glass or two of Mosel Kabinett and I'm bounding around, full of energy (The jury's out on which version my fiance dislikes the most). Add into the mix the dangers of driving or operating any sort of machinery under the influence, and there are clear benefits from a health perspective to opt for lighter wines.

Taste

There's an unusual group of people in the world, who choose wine primarily on how good it tastes. Apparently they haven't learnt that if you chill it down enough, or dilute it with sparkling water, it doesn't taste of much. However, as they persist in going to the effort of serving wine at correct temperatures and often in the right glassware, all in the hope of enhancing flavours and textures, it's worth considering how alcohol might affect this.

High alcohol levels in wine typically mean one of two things. Either the grapes are grown in a very warm, dry climate or have been left to ripen for extended periods of time past the typical harvest date. Sometimes, it's even a combination of the two. Therefore, it's not just the alcohol to consider but the invariably riper, often jammy or stewed fruit flavours and aromas that tend to coincide with potent wines. On the palate, wines with high levels of alcohol will struggle more to maintain balance. Ever had a wine and it prickled your mouth, like there's something hot inside it? A warming sensation in the throat? That would be high levels of alcohol, without enough acidity or flavour intensity to keep it in check. Highly alcoholic wines also tend to struggle to deliver precise flavours, often tasting blowsy and generic, and often have a sensation of sweetness due to the high levels of glycerol. Tannins are typically, but not always, softer and smoother, and the wine will feel heavier and more full bodied.

This all sounds mainly negative but it's assuming an unbalanced, poorly made wine: the inverse argument could easily have been made for cool-climate wines with low levels of alcohol. There are thousands of superb wines in the world with high levels of alcohol, with precise, complex flavours, refreshing acidity, finely-grained tannins and excellent flavour intensity. The trick, as in all wine, is finding that balance. It also highlights the dangers of using alcohol as a barometer for choosing wine.

Take the example of the Polish gentleman, looking for typical Spanish wine with less than 14% ABV This excludes pretty much all of southern Spain, 95% of Garnacha based wines (Garnacha accumulates sugar rapidly and early harvesting runs the risk of unripe flavours and phenolics), most Ribera del Duero and even the riper examples from cooler regions such as Galicia and Rioja. As a result, I was only able to recommend a handful of wines, some of which he found too tannic and tough. Alcohol levels mean very different things depending on where the grapes were grown; 14% in AOC St. Estephe is an unusually ripe, powerful wine, whereas in DO Toro it's positively lightweight!

Fashion

Increasingly, it's fashion that seems to be playing the greatest role when it comes to alcohol levels. Jancis Robinson has conveniently just published something along the same lines, talking about the division in wine styles. More and more producers are now focusing on freshness, more precise flavours, higher levels of acidity and delicacy in their wines. Ambient yeasts are in, cultured out; early harvesting is preferred over grapes harvested at full phenolic ripeness; new vineyards are being planted at ever-increasing altitudes and so on. This is no bad thing in and of itself and it's fair to say that my own personal tastes tend towards these fresher styles of wines. However, as with every fashion swing, dogma has an unpleasant tendency to creep into the conversation.

Take my second example of the person who believed that high levels of alcohol were incompatible with quality wine. Without getting into why this is categorically untrue, it does showcase how easily certain wine styles and practices can influence consumers. In wine the most obvious example of this is so-called 'natural' wine, where there are no additions or adjustments of any kind in the winery (sugar, acid, tannins and so on), no cultured yeasts are used and wines are generally unfined and unfiltered. With minimal spraying and treatments in the vineyards, fungi and disease around harvest become even more of an issue, so grapes are often harvested much earlier, with lower levels of sugars and higher levels of acidity. Ambient yeasts don't tend to be able to convert high levels of sugar into alcohol past a certain point anyway, and there's no adjustment for the lower levels of acidity if grapes are over-ripened (as grapes ripen, sugars increase and acidity decreases so most warmer climates readjust acidity levels, mainly using tartaric acid). The net result is usually a wine with a lower level of alcohol than its peers; refreshing, often delicious but certainly not the only way to produce good wine.

Overall, it has to be said that the move towards freshness and delicacy has been well received across the wine-drinking world. From the 1990's through to roughly 2010ish, the trend was very much for maximum grape ripeness, heavy levels of oak, soft, thick textures and, almost unavoidably, high levels of alcohol. I want to drink these wines as much as I want to drink the ciderish, acetic examples of badly made 'natural' wine. Fortunately, the best producers find a happy middle ground, as they always do, and the improvements in viticultural sciences are allowing for a better balance of sugar, acidity and ripeness in grapes across all climates.

From a consumers point of view, context is everything. Choosing or not a wine based on it's alcoholic level without considering the variety, style and origin is a good way to miss some of the worlds great vinous experiences. From mouth-coating, rich Barossa Shiraz to earthy, spicy Chateauneuf du Pape, the world is full of excellent quality, big, bold wines. Just don't drink too much of it over lunch!big, bold wines. Just don't drink too much of it over lunch!

Once you've found the right wine and want to get it home safely, make sure you do it properly! Check out the information on our specially designed wine luggage below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

WSET (Wine and Spirits Education Trust

The WSET is the worlds leading education body in the world of wine. Founded in 1969, they now have offices all over the world and offer a variety of different courses, which as the name suggests, are focused on wines and spirits! They're successful for a number of reasons, not least the progressive levels they offer, that allow you to work from beginner to expert with them. Whilst you can take specialist courses in sake, wine management, marketing and other aspects of the industry, the progression through the WSET courses goes through 4 separate levels:

WSET Level 1 - A beginner level introduction to wine suitable for those starting a wine career or pursuing an interest in wine. This is typically a day-long crash course into the world of wine and the major factors that define it. A simple, multiple choice question exam is given at the end of the day.

WSET Level 2 - The WSET Level 2 Award in Wines is a beginner- to intermediate-level qualification exploring wines, suitable for industry professionals and wine enthusiasts. This is a 3 day course, or a multi-week course if studied for an evening/day over several weeks. It covers tasting technique, basic production techniques and regional classifications across several countries. This concludes with a 50 question, multiple-question test.

WSET Level 3 - An advanced level qualification for professionals working in the wine industry and for wine enthusiasts. This is a 5 day course, or a multi-month course if studied for an evening/day over several months. It covers advanced tasting techniques, advanced production techniques and an indepth look at regions, styles, and grapes across the world. It concludes with a multiple-short-answer exam and a blind tasting of 2 wines.

WSET Level 4 - The WSET Level 4 Diploma in Wines is an expert-level qualification covering all aspects of wine. This is a serious time commitment and lasts for 2 years or occasionally longer, breaking down the world of wine into 6 different units, each with their own examinations. The final exam is a gruelling 5 hour experience, covering 3 hours of essay writing and a blind tasting of 12 wines.

Who's it relevant for?

One of the WSET's great strengths is it accessibility and breadth of coverage. Whether you're brand new to the world of wine or an experienced connoisseur, there's a course here for you. Level 1 begins with the very basics and each level is a significant jump. Level 3 is a highly regarded professional qualification and Level 4, or the WSET Diploma as it's often known, is a top level wine certification currently held by fewer than 10,000 individuals the world over.

How do I get started?

Simply find your nearest APP! The WSET has hundreds of free-lance educators offering their courses across the world, so starting is as simple as finding an educator you trust in your local area, and finding the starting point that's appropriate for you. If you already know a little about wine, considering starting at level 2. If you're advanced in your knowledge, you may want to jump ahead to level 3 but beware; there's more to it than people expect! The Diploma is a real investment of time and energy, and there's no way to jump to it immediately, with good reason.

The Court of Master Sommeliers

The Court of Master Sommeliers was first established in 1977, with the intention of raising education and skills within the service industry. This is still the focus of the Court today and it remains the primary choice of wine education for anyone wanting to work in the wine and beverage service industry, most notably as a floor sommelier. They have bases across the world but have a particular importance in North-America, where the majority of their Master Sommeliers and education services are based. Like the WSET, the Court of Master Sommeliers has a 4 level program, the major difference being that most of your study is not done within the classroom but by yourself at home and in study groups. The levels aren't directly comparable with the WSET and there is a fundamental different in approach, with even the exams focusing more on service based scenarios.

Level 1: Introductory Sommelier – This is the entry level course but still covers a lot of ground over 3 days, with the final exam coming on the morning of the 3rd day. The exam consists of a short, multiple choice exam and a simple service-based test.

Level 2: Certified Sommelier – This is a significant step up in difficult than the Introductory Sommelier course, and doesn't involve a course in itself. In fact, it's common to attempt this examination immediately after passing the Introductory Sommelier course. If you aren't successful, then much home-studying beckons before attempting it a second time! The exam consists of a 40-question multiple-choice exam, several short-answer questions, a blind tasting of 2 wines and a service based examination.

Level 3: Advanced Sommelier – This is a big step-up again from the Certified Sommelier qualification and has often been described as 'A Mini-Master Sommelier'. A 5 day course with the final 2.5 days dedicated to the examinations, this is not to be underestimated. The final examinations consist of 24 multiple-choice questions, 60 short answer questions, a blind tasting of 6 wines and a difficult, 45 minute service-based examination.

Level 4: Master Sommelier – The big one. This is an examination that fewer than 300 candidates have passed in the history of the Court of Master Sommeliers, comprising a similar but more difficult exam than the Advanced Sommelier course. Theoretical knowledge is tested via 120 questions, answered orally, a blind tasting of 6 wines ensues, finishing with an hour long service-based examination. The pass rate is below 10% and the qualification is rightly regarded the world over.

Who's it relevant for?

Unlike the WSET, The Court of Master Sommeliers has a much narrower focus and tends to be most relevant for those working, or wanting to progress in, the hospitality industry. There are wine lovers and people working in related fields who pursue these titles and courses, but the nature of the examinations is specifically designed to improve anyone working as a sommelier, interacting with customers and selling wine in a service-based environment.

How do I get started?

There aren't many service providers for The Court of Master Sommeliers, which makes it a little harder to get started, with many European candidates having to travel significant distances. The easiest way is to go to the 'Upcoming Courses' section of their website and see what's on the horizon or better yet, simply contact the Court directly and ask for advice.

Institute of the Masters of Wine

The Master of Wine is the creme-de-la-creme of wine qualifications and the most respected title in the world of wine today. Since started in 1955, the London based institution has been a foundation of learning and progression, with a great many of the worlds most respected authorities in wine attempting the course. Not many succeed and to date, there are only 384 Masters of Wine in the world.

The course is split into different parts:

Year 1 – The first year of the MW course is all about learning. Much like The Court of Master Sommeliers, it's far less about classroom time, which totals barely a week, and far more about self-study. As only applicants with an already proven level of knowledge are accepted, it's expected that there's no need to cover the basics, and instead focus is turned onto very advanced topics. At the end of year 1, there is an examination with three outcomes: Pass and move into year 2, fail and retake year 1, fail and leave the course to reapply at a later date.

Year 2 – The dreaded year 2. This is where the real examinations come into play, which have less than a 10% pass rate. These consist of a tasting of 36 blind wines in flights of 12, and 4x3hour essay papers, each based on a different aspect of the wine world.

Year 3+ - If you are one of the few who passes the 2nd year examinations, your time is then spent on a unique research topic, the findings of which you must present as part of a 10,000 word thesis. This topic is chosen by the candidate but must be pre-approved by the Institute of the Masters of Wine. Despite the lack of exams, this part often takes years to complete.

Who's it relevant for?

Anyone with a high level of wine knowledge, a high-level wine qualification and an ambition to push themselves to the limit. This is not a course anyone should really contemplate with less than 5 years of experience within the industry (a requirement of entry), and with a financial plan to accommodate a large number of study trips, wine samples and time off work to study. It really is that intense and takes a minimum of 4 years to complete, with a more realistic time-frame being 5-6 years.

How do I get started?

Applications to begin the course start in June of every year and requires both a theory and tasting exercise to be completed, along with a written recommendation from an existing member of the Institute of the Masters of Wine. Applications are routinely rejected as there are a large number of applicants and candidates who meet the basic criteria are admitted. For more information, make sure to read their lengthy page detailing the process.

So, there you have it, the 3 major wine education institutes of the world! From beginning your wine journey with a basic course to spending the best part of a decade tackling the Master of Wine examinations, there's something for every knowledge, curiosity and ambition. Wine education is growing and the most important element of it is to bring those skills and learnings with you, as a way to interpret the world of wine as it unfolds in front of you. After all – the more you learn, the more you realise how little you really know! Happy Drinking and, perhaps, Happy Studying!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Oxidation

Oxidation is the most common fault of all, and it generally goes unnoticed. When wine is made, it's to fulfil a certain requirement of the market or it reflects the philosophy and skill of the wine-maker. Nowadays most wines are ready to drink quite early on in life and will be full of juicy fruits, fresh acidity and a supple tannic structure that means the wine doesn't have to be aged for years in order to become accessible. Oxidation is what happens when this wine is exposed to high levels of oxidation outside of the intended wine-making process, with undesirable consequences. This could either be lazy wine-making, improper storage conditions or, most likely, a poor seal (cork/screwcap).

The result is that those juicy fruits lose their edge and the wine falls flat on the palate. In very oxidised wines, there may be a noticeable 'musty' note and the colour of the wine may even change, turning a brown colour in red wines, and darkening noticeably in white wines. Due to the musty smell, this often gets blamed on cork taint, but it's an all-too common problem of its own, sadly. It's worth mentioning that certain wines are intentionally made in an oxidative manner; Sherry, Madeira and Tawny Port spring to mind!

Unfortunately for wines that are oxidised in an unintentional way, there's no solution other than to open another bottle and hope that it's fresher!

Reduction

If oxidation is a fault created by excessive exposure to oxygen, reduction is the opposite. This may sound counter-intuitive, but oxygen is an essential part of a wine-making process; it's all a question of quantity and timing. With many wines now created for accessible, easy and often short-term drinking, reduction has become more of a problem in recent years. Wine-makers, concerned that any amount of oxygen will start to degrade their product, go to extreme lengths to avoid contact with oxygen. Winery equipment is completely flushed with inert gases to displace oxygen, sulphur dioxide is used to prevent oxidation at any point during the wine-making process and the wines are often immediately bottled and sealed with a screw-cap.

So far, no problems. However, if a wine is completely deprived of oxygen, certain elements within it get upset, most notably sulphur compounds. Sulphur dioxide is a common tool in wine-making, helping to preserve freshness and to avoid oxidation. Somewhat ironically, if there is no oxygen at all, sulphur dioxide converts into hydrogen sulphide, which suppresses the fruity character of a wine and leads to unpleasant aromas of boiled cabbage at lower concentrations, and rotten eggs at very high concentrations. Other volatile compounds can be produced by reductive wine-making, producing aromas of asparagus, canned corn and sometimes a sort of rocky, mineral sensation. At low concentrations, this can actually add complexity to a wine, but it's generally undesirable if it's the dominant feature of a wine!

Fortunately, reductive wine-making can be easily countered by aerating the wine a little. You'll find that leaving your wine in a glass for even a short period of time should see most of these compounds blow off. If the wine is severely reductive, either replace it or, and trust us on this one, add a copper coin to the glass for a short period of time. Copper helps sulphur ions to precipitate out of a solution, which helps a great deal!

Cork Taint

Corks have a lot to answer for when it comes to wine faults. Many of the problems associated with oxidation are due to improperly fitted corks, many of the problems with older wines come from corks failing to maintain their structure over time, but easily the most frustrating of all is 'cork taint'. This is where a compound known as TCA forms in the cork and becomes volatile when it comes into contact with a liquid, aka wine, and ruins the profile with a pungent, musty aroma akin to wet socks and old cardboard. It also strips away the fruit from a wine so even at low concentrations, it can really change the profile of a wine!

Irritatingly, it's completely avoidable. TCA is mostly formed during the process of making cork, as a result of the cleaning process. Corks are made from the bark of the Cork Tree, which is harvested every 8-10 years or so, cleaned, processed and turned into cork. During this cleaning process, natural fungi in the bark interact with certain cleaning chemicals and create TCA, which is hard to detect until it's too late. Recently many producers have been switching to DIAM, a cork created that is treated on creation, guaranteeing that it's TCA-free. They're more expensive and don't look as beautiful as a long, natural cork but we'll take it over a ruined bottle of wine anyday!

Unfortunately, there is no solution for a corked bottle of wine other than to return it and ask for a refund/replacement. As TCA can also be present in other parts of the winery, it's also possible (although not common) for a wine under screw-cap to be afflicted by TCA!

Brettanomyces

Brettanomyces is a controversial wine fault, as it's an intrinsic element of some of the worlds most traditional wines. Brettanomyces is a naturally occurring yeast that generally appears during the fermentation process, typically towards the end as alcohol levels rise and sugar/nutrient levels are low, and is technically classified as a 'spoilage yeast'. It's attributed to poor hygiene in the winery and often as a result of not using sulphur dioxide, which inhibits its growth.

Ever smelt a wine and thought 'Wow, that's funky!'. You might be smelling 'Brett', as it's so often referred to. In small concentrations, brettanomyces can add a smoky, savoury, meaty character to a wine that's really quite endearing. However, at higher concentrations this can become dominating and the aromas become more rancid, with a blue-cheese, sweaty character appearing. In the worse case scenarios, the wine is simply pungent and undrinkable. Yet small amounts of brettanomyces are common in traditionally made Bordeaux, Chateauneuf du Pape, Rioja, Brunello di Montalcino... who's to say which level is correct? Ultimately it's a matter of personal taste but if your wine smells and tastes exclusively like a farmyard, do feel free to send it back!

Again, there is sadly no short term solution to brettanomyces and once it's in a bottle, it isn't coming out. If your wine is excessively bretty, make sure to return it.

Volatile Acidity

Last but not least, there's volatile acidity. Like brettanomyces, this courts some controversy for exactly the same reasons; at lower concentrations, its part of many a famous wine! It's, like so many faults with wine, also attributed to its relationship with oxygen. As mentioned at the beginning, there are countless chemicals and compounds suspended within wine, including various enzymes and bacteria, one of the most important being acetic bacteria. With enough exposure to oxygen, these bacteria start to convert ethanol to acetic acid, which is effectively vinegar. This acid then reacts separately with ethanol to form ethyl acetate and.... yep, we've gone too geeky, haven't we?

The net results of these reactions is a wine that has an oddly high-toned character. In small quantities, this can be quite lovely, with a lift to the wine that elevates delicate fruit and floral characters and gives the wine a bit of extra energy and verve. At higher concentration levels, the wine takes on a vinegary, sharp aroma or sometimes a chemical, nail-varnish aroma. As with brettanomyces, whether or not this constitutes a fault or not is quite a personal thing and comes down to both preference and sensitivity levels. Needless to say, your wine shouldn't be dominated by a smell of glue and/or vinegar!

Volatile acidity can sometimes feel less aggressive and prominent with some air, but like most faults, there is no way to remove it from the wine. If it's too much, make sure to have the bottle replaced!

So, you see, there are a great many things that can potentially go wrong with wine even before it makes it into your hands! Exposure to sunlight, temperatures and appropriate service are all within your control, but should you detect any of the above issues in your bottle and find it detracts from the enjoyment, don't hesitate it to the person or business who sold it to you. Good restaurants and retail outlets are both aware of the potential hazards with wine and should find a replacement bottle or offer a refund.

As always, never stop learning about the wonderful world of wine and happy drinking! May your wine be forever fault-free!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Appearance

When we first started blind tasting, we focus a great deal on the appearance. We're not saying don't check it, but it certainly shouldn't be the most important element of your analysis. There are some things you can learn from the appearance of a wine, but most things can be checked with far greater accuracy on the nose or the palate. The main thing worth noting about a wine is it's colour and intensity!

Colour – This is easily the most important visual aspect of a wine. Certain grapes tend to have quite distinctive colours, and can often give clues as to their origins, wine-making and age.

For red wines - As the pigmentation that defines the colour of red wines is found in the grape skins, different colours can often suggest different grape varieties. Lighter ruby colours often suggest wines made from Nebbiolo, Pinot Noir, Grenache, Corvina and Sangiovese. Darker colours suggest grape varieties with thicker skins and more pigment, such as Malbec, Cabernet Sauvignon, Carmenere, Nero d'Avola and Syrah.

With Age - Red wines tend to lose colour as they get older, getting lighter from the rim of the glass towards the centre. Eventually most bright ruby colours will get closer to garnet in style and hints of orange will creep in. Very old wines can be a completely different colour than how they started!

For white wines - As most white wines aren't made with extended skin contact, colour is less relevant to the variety and more so for the wine-making and age. Most young, unoaked wines will be pale in colour across the spectrum, whilst wines that have had oak contact or are older will usually be deeper in colour. This is because as white wines get exposed to oxygen, either through porous oak barrels or through the cork, the colour deepens; completely the opposite to the effect of age on red wine!

With Age - As mentioned, white wines tend to get darker in colour with age but this can really go full circle. From a pale, lemony colour through to gold, amber and eventually, brown! Very old white wines can be virtually the same colour as very old red wines!

On the Nose

Your nose is your single most important tool in tasting; use it well! This is where you really start to gather your clues as to what the wine might potentially be. Things to look out for and make a note of:

Fruit Profile - In the case of red wines, this is usually a distinction between red and black fruits. Does the wine smell bright and red-fruited, like fresh strawberries? Is it juicier and darker, like a ripe plum? For white wines, these aromas can run the scale from tart, green apples all the way up to tropical fruits like pineapple and mango.

Floral/Herbal/Mineral Aromas - It's a rare wine that only smells of fruit. Any herbal aromas? The sappy nature of Tempranillo, the dry Oregano character of Sangiovese, the spicy bell pepper aromas of Cabernet Franc? Then onto floral aromas and an wide array, from the exotic rose petal aromas of Gewurztraminer, the crushed white flowers of Viognier and the dried violets of older Nebbiolo. How about mineral aromas? The kerosene aroma of maturing Riesling, the piercing, chalky character of Chablis or the dark, smoky intensity of Priorat. Make note of whatever you're smelling that isn't fruit!

Wine-making - Part of the profile of a wine comes from the grape varieties, climate and soil from where it hails, but a big part is also played by human intervention in the winery. These are commonly known as 'Secondary' aromas and are essentially anything that we've changed, added or subtracted during the process of making wine. The most common are:

Oak – Oak can be used as a fermentation vessel, an ageing vessel or both. It can be added in the form of barrel ageing, oak chips or even oak powder (bleh!) with different impacts on the final flavour and texture of a wine. Regardless of whether it's red or white, oak aged wines tend to have distinctive aromas of toast, vanilla, baking spices, cloves and/or pepper. Depending on how new the oak is (the newer, the more pronounced these effects), whether it's American or French (American oak is 'sweeter' and more aromatic) and how long the wine spends in contact with it, defines the sort of profile that oak imparts onto the wine. There's an enormous difference between a Syrah aged in large, old oak barrels in the Northern Rhone and a Syrah aged in new, American oak barrels in The Barossa Valley!

Lees ageing – Once a white wine has been fermented, the wine-maker has a choice to remove all the particles immediately and look towards ageing and/or bottling, or leave the wine to rest for a period of time, with the small yeast cells slowly falling towards the bottom. This latter option is known as the 'lees' or 'lees ageing' and involves leaving the wine anywhere from 2 months to 3 years in contact with these deposits. For a really pronounced savoury, yeasty character, the wines can undergo Bâtonnage, where the yeast cells are intentionally stirred up to accelerate the process. Particularly relevant for white wines, lees ageing can promote aromas such as toast (easily confused with oak ageing!), yeast, brioche and broken biscuits.

Malolactic Fermentation – Ever tried a supple, buttery Chardonnay? The reason it has this character is due to a wine-making process known as malolactic fermentation, which usually occurs right after the alcoholic fermentation. Bacteria break down malic acid (the sort of acid you find in green apples) in the grapes and convert them into lactic acid (the sort of acid you find in dairy products), making the character of the wine softer and creamier. Other chemicals are produced in the process, including diacetyl, which smells and tastes quite a lot like butter! Wine-makers can choose to suppress this process, so whether or not it's present in white wines is a strong clue. Pretty much all red wine undergoes malolactic fermentation, by comparison, so no need to note it.

Right, so by this stage you should have a pretty solid impression of the flavour profile of the wine. All wines have some sort of fruit character to them, with the exception of incredibly old wines, and most will have some sort of wine-making impact and often another primary characteristic, whether it be herbal, floral or mineral. Once you have these details, it's time to move onto the structure of the wine, which we assess on the palate.

On the Palate

The concept of 'wine tasting' is a little misleading, as truthfully most of the flavour analysis is done by your nose. When you taste a flavour, it's actually your nose doing most of the work via something called the 'olfactory bulb', so in terms of flavour profiles, stick to your nose! However, when it comes to alcohol, acidity, tannins and texture, this is where your palate really comes into play. Whilst most of the work has already been done by the nose, textural components are arguably the most important when it comes to the process of identification. Let's have a look at these 4 different components:

Alcohol – Like it or not, alcohol is an intrinsic element of wine. Not just responsible for alcoholic inebriation and feelings of happiness, alcohol supplies a lot of the flavour and texture in wine, which is why more alcoholic, powerful wines often have a heavier, softer feel in the mouth. Learning how to detect alcohol is very much a personal experience, but the physical weight is a good indication, as is detecting a warming sensation in your mouth and throat when tasting/swallowing. Wines particularly high in alcohol will also often have a slightly sweet character to the fruit profile, which is due to glycerol production, a flavourless alcohol with a sweet sensation. Tricky to determine, but a big part of finding your way to the right conclusion! If you're blind tasting, start practicing guessing the exact alcohol in the wine and you'll find yourself improving in no time.

Acidity – Hugh Johnson said it best, when he claimed that acidity was the 'nervous system' of a wine. Acidity makes a wine refreshing, balances alcohol and strong flavour components and keeps us coming back for me. Detecting acidity can be tough as it also changes depending on other elements of the wine, but there's a particular test that we've found to be useful. It's known, quite appropriately, as the 'dribble test'.

So, you'll have to trust us a little on this one! Take a sip of water and swirl it around your mouth, before swallowing it. Once your mouth is dry, look towards the ground and slightly open your mouth. You'll probably find that gravity will eventually grab whatever fluid you might have and start to drag it down, but it should be a relatively slow process. Try exactly the same exercise but with a glass of wine. You'll find that, this time, you start salivating far more quickly and with very fresh wines, you'll be in danger of accidentally drooling in the ground!

Not the most pleasant of tests, but an objective one and one that we've found particularly useful in our own analysis. The faster and more profusely you start to salivate, the more acidity, or lower the PH, the wine has. Get practicing!

Tannins – Tannins are mostly associated with red wines and for the purpose of blind tasting, don't worry about tannic grip when tasting white wines. Tannins are structural components of wine, found in the skin and pips of the grape, hence why they're far more common in red wines. They give body and texture to a wine, and in certain cases give red wine that mouth-drying sensation, as the tannins quite literally inhibit saliva production.

Detecting and analysing tannins is perhaps the most difficult element of blind tasting, and requires a lot of practice. As a general rule, if you swish a red wine around your mouth, you'll start to feel them. Often, they stick to the front of your teeth, sometimes only inside your mouth and can occasionally be silky and soft. The structure of tannins give strong clues as to the varietal origins of grape varieties, so it pays to get good at identifying the style. Warmer climates tend to give softer, riper tannins whilst cooler climates are often firmer and more pronounced.

Texture – In red wines, texture is mostly related to the tannic structure and alcohol, although high levels of acidity can also contribute a certain edge to a wine, particularly in the case of Nebbiolo and Sangiovese. In the case of white wines, lees ageing, malolactic fermentation and oak usage change not only the flavour profile, but the texture quite dramatically. From crisp, cool acidity to a softer, riper texture? Malolactic fermentation. Lees ageing can add a richness to the mid-palate, which can make a wine feel heavier than it actually is, whilst oak can add layers of flavour which sit more heavily on the palate. Learning to define texture, like tannins, is difficult but will ultimately lead you to a more accurate conclusion. Beautifully textured wines, red or white, are a thing of great beauty!

Analysis and Conclusions

So, you've analysed the wine. You've looked at the colour and noted it. You've gotten to know the wine and noted the relevant details, including the profile of its fruit aromas, it's herbal, floral and/or mineral aromas. You're confident on the levels of acidity, alcohol, tannins and the sort of texture the wine has. You've had a good educated guess at how the wine has been made and now you're ready to have a go at identifying the wine. Did you think the tasting was tough? It's the easiest part. Far more difficult is trying to put those pieces of evidence together and figure out exactly where it came from!

This is the part that takes the most amount of experience, practice and studying. When you understand a region well, you start to understand the reason that the wines taste the way that they do. The climate, the soil, the viticulture, the wine-making, the grape varieties and other relevant stipulations. All of it goes into the bottle and makes Chianti taste different from Brunello, the Mosel from the Pfalz and Rioja from Ribera del Duero. Whilst this takes years to master, here are some basic tips to get started:

Fruit Profile - A common mistake is to smell black fruit and immediately think of a warm climate. Don't. Instead look at the nature of the fruit. Is it fresh strawberries, slightly dried strawberries or strawberry jam? Is it green apples, melon fruit or exotic, tropical fruits? In both case, the climate changes the profile of the fruit profile drastically. Cooler climates tends towards cooler fruit aromas; fresh red and black fruited aromas for red wines, green and citrus aromas for whites. As it gets hotter, these aromas get riper and in the case of white wines, often even become tropical. Really ripe, forward fruit flavours usually suggest a warmer climate with a good amount of sunshine!

Structure - Like the fruit profile, the structure of a wine tends to give away a lot of clues as to its origins. High levels of acidity can either mean that the grape has a high, natural level of acidity, but more commonly suggests that the wine has been grown in a cooler climate. Alcohol levels work in the opposite way, with lower levels of alcohol common in cooler climates and higher levels more likely in much warmer climates. Tannins are generally softer and riper in warm climates, and firmer, occasionally with a touch of bitterness in very cool climates. Deciding whether these factors are related to the grape, wine-making or terroir is down to experience more than anything else, but if you get used to analysing the structure of a wine, you're already on your way to being a fantastic blind taster.

Putting it Together - At some point, you have to come to a conclusion about the wine you think it is. Using the evidence you've gathered from tasting and your logical conclusion, you hazard an educated guess, roll the dice and hope for the best. The most important element of this isn't getting it right, it's that your process was accurate; a combination of good tasting skills and good theoretical knowledge will mostly bring you to the right conclusion, or at least in the right style of wine! Then, reveal the wine.

Did you get it right? If so, why? If not, why? Blind tasting isn't a game of getting it right or wrong, it's a process of understanding why wine tastes the way that it does. If you got it right, fantastic! Go again. If you got it wrong? Figure out where you went wrong, then go again. The more you taste, the better you get.

We hope this guide was useful in getting you started with blind tasting! It might sound complicated at first but once you get started, the pieces all start feeling into place. For a more comprehensive guide, The Concise Guide to Blind Tasting by Neel Burton is a fantastic book and a must-read for any wine student. Good luck with your future blind tastings and as always, happy drinking!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Francisco Barona – Ribera del Duero – Spain

To kick off our list, we'll venture to the continental plains of Ribera del Duero in Spain, to meet Francisco Barona, one of the regions youngest and most exciting talents. Francisco is native to Ribera del Duero but studied wine-making abroad in Bordeaux, before embarking on a trip that would see him make wine all over the world. On returning with his savings, he started to invest in old, difficult vineyards that most wineries didn't value highly due to the intensive labour that would be required to make them productive again; most of the vines are between 60 and 100 years old! The vineyards are managed organically and gently, and the first release of his only wine, a powerful red made from these vineyards, didn't come about until the 2014 vintage, making Francisco brand new on the scene.

At the moment Francisco Barona is the name of the only wine produced, and it's a beauty! Powerful, dark fruited and wrapped tightly in spicy oak, this will take a few years to unravel and reveal itself, but what a joy is it to drink already. So much fresher and livelier than many wines from Ribera del Duero, with soft, velvety tannins and a long, long finish. We're convinced that Francisco is a future superstar of the region and we expect the prices of his wines to climb significantly over the next decade. Grab a bottle before it all disappears!

Bodega Fulcro – Rias Baixas – Spain

Staying in Spain for the moment, this time we're heading to the cooler north-west of the country, to Rias Baixas in Galicia. This is the spiritual home of the Albariño grape and some of the countries very best white wines hail from this Atlantic-swept corner of Spain. In particular, we were very taken by a small, almost 'garage' producer by the name of Bodega Fulcro. This tiny operation is producing some of the most exciting, mineral Albariño we've had the pleasure of tasting and despite the small volumes produced, we noticed that we weren't alone in our admiration; from Sarah Jane Evans MW to several Spanish commentators on the wine industry, these remarkable wines have already won several fans!

Manuel Mendes is the man behind the wines, and he produces a small range of Albariño wines from old vineyards, usually on different soil types. The wine we want to highlight is the incredibly affordable flagship wine, Fulcro, a 100% Albariño wine, grown on inhospitable, granitic soils and aged in old oak barrels for 12 months. The result is a hugely charismatic wine, full of the ripe peach and citrus fruits of Albariño, yet so, so precise. The acidity picks up on the palate and never lets off, carrying the flavours into a long, mouth-watering finish. We had the pleasure of enjoying a bottle of this with a home-cooked paella (not by us!) and it remains as one of our absolute favourite food and wine pairings. Grab it whilst it's affordable; it shouldn't be!

Andrea Occhipinti – Lazio – Italy

Over to Italy now and one of the countries best, relatively undiscovered talents is certainly Andrea Occhipinti. Andrea makes wine on the slopes of Bolsena, a lake in Lazio surrounded by volanic soils, very close to the border of Tuscany and just north of Rome. He apparently fell in love with the area whilst he was studying agriculture and he even wrote his masters thesis on the soil types of the vineyards in the area. Then, the moment he could, be bought 4 hectares on the slopes of an old volcano overlooking the lake, 450m above sea level. He works exclusively with the indigenous varieties of the region and brings out something magical in them.

The wine we were most smitten with was his incredible Arcaico Rosso, a blend of 50% Aleatico and 50% Grechetto Rosso; neither were grapes we'd ever even heard of before! A vibrant, cherry-red colour in the glass and really quite aromatic, although delicately so: ripe cherry fruit, damsons, violets and crushed rocks with just a hint of sweet herbs. The same characteristic yet restrained profile comes out on the palate with lovely red fruits, supple, chalky tannins and refreshing acidity. A beautifully made wine; so simple yet so wonderfully in balance.

Azienda Agricola Monteraponi – Chianti Classico – Italy

If you read our article on The Top 10 Under-Rated Wine Regions of the World, you'll know that we're Chianti Classico fans. There's something about the tangy, red fruits, the dry herbs and the utterly refreshing nature of the wines that so appeals to us. There's a lot of producers to be excited about here, but one that has consistently exceeded our expectations is Monteraponi, nestled in the gently rolling slopes of Radda in Chianti Classico.
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These wines are a very pure expression of what Sangiovese is really all about, farmed organically and then vinified in concrete and old oak. The Monteraponi Chianti Classico is the sort of wine that transports you immediately to where it's produced, and we can smell the dusty, herbal scents just thinking about it. Bright ruby in colour with some depth, and already singing on the nose. Sour cherry, strawberries, bay leaves, dried herbs and a light smokiness on the nose, but the real beauty lies on the palate. Refreshing, integrated acidity lifts the sour cherry flavours and the charm of the transparent wine-making becomes immediately apparent, with the fruit doing all the talking. Firm, grainy tannins still need time to soften and integrate, but it’s hard to keep your hands off a wine this good. Delicious.

Bodegas Zuccardi – Mendoza – Argentina

Zuccardi are a traditional, Argentine, wine-making family and have been doing so since the early 1960's, yet in the last decade, they've become one of Argentina's rising stars. Under the guidance of Sebastian Zuccardi, the family name has become synonymous with terroir-specific wines and they've helped put a whole new generation of Argentine wines on the map. Whilst their traditional base is in Lujan de Cuyo, Zuccardi have finished constructing a brand new winery, deep in the Uco Valley, designed to help keep their wines fresher by having the grapes travel less distance. Almost entirely concrete and cement is to be found in the wineries these days, with some old oak and amphorae; it's an exciting time for the Zuccardi family!

All this momentum and change isn't a fad, however. It's a push towards more transparent wine-making and the results are often spectacular. Our recommendation is to drink through as much of the Q Series and the A Series as you can, but even better is the Polignos range of wines; wines made from different varieties on different soil types, from different communes in Mendoza. Their spicy, scented Cabernet Franc is particularly fantastic!

The Sadie Family – Swartland – South Africa

If you were to ask a South African wine-maker where they thought the most exciting place was to be in the country for wine at the moment, they'd likely answer “The Swartland”. If you then asked them about the best wine-makers in the country, Eben Sadie would no doubt be close to the top of that list! We're headed to the warm, dry region of Swartland for our next recommendation, and the justifiably world-famous wines of The Sadie Family. Eben Sadie started the project in the early 2000s, purchasing plots of old, Rhone varieties in a region better known for sand-mining than quality wine production. A bold move, but it's paid off handsomely and these wines are now in huge demand around the world, even if most wine lovers have never heard of them before!

The premise of the wines is that they're made from whatever grapes can be found in individual plots. As a result, some of the white wines are incredible blends made up of 8 or more different grapes, with the powerful, slightly wild character of the Chenin Blanc usually dominating the profile of the wines. However, our recommendation is something a little different; try the Pofadder wine, a 100% Cinsault from old, bush vines. Ripe cranberries, raspberries, smoke, earth, anis, dried violets and oregano all mingled together in a very Mediterranean style, yet the fruit is precise and delineated. The sort of wine you want to spend a whole day with. Fresh and vibrant on the palate but with softer tannins than I expected and the same lovely red fruits, herbs and subtle smokiness. Spicy, Mediterranean and yet still so elegant.

Domaine de la Pépière – Muscadet – France

Drink a lot of Muscadet? We didn't either until recently, and it was one of our best discoveries of 2018!This cool, Atlantic-influenced region at the mouth of the Loire Valley is famous for producing Muscadet, a tight, refreshing, textural white wine made from Melon de Bourgogne and often aged for significant periods of time on its lees, usually over the entire winter to add extract, weight and texture to the wine. Like any region, there's a lot of relatively basic wine here but then there's also producers like Domaine de la Pépière. Mark Olivier runs the show here, producing a variety of excellent, fresh Muscadet with far more flavour and interest than most, something he puts down to a huge amount of care and attention in the vineyard; absolutely everything is done by hand.

Muscadet is rarely a 'big' wine and most clock in at somewhere between 11 and 12.5% alcohol, yet they can be so persistent and full of flavour. One of the very best wines produced by Mark is his Clos du Briords, made from 80 year old vines on granitic soils. Tight, nervy and yet with incredible depth on the palate, full of ripe lemon, sweet herbs and chalky, mineral notes. The acidity just goes on and on.... drinking this by the sea in Nantes, with a plate of fresh oysters? Heaven.

Domaine Schoffit – Alsace – France

Staying in France, this time we head east, to the long, continental strip of vineyards known as Alsace. Some of France's most famous names are to be found here, and many of its best white wine-makers, yet Domaine Schoffit seem to fly under the radar. A tradition father-son team, Bernard has recently taken over the reins and transformed Domaine Schoffit, taking a gamble on a smaller plot of land in one of the regions most highly regarded Grand Cru vineyards; Rangen de Thann. The plots in particular were so steep that no other winery wanted to put in the effort to make it commercially viable and, having seen the vineyard, we can see why! It really does look like a lot of hard work, all year round.

Fortunately for us, Bernard is made of sterner stuff and his Grand Cru Riesling from this vineyard is one of Alsace's greatest wines. Full of ripe citrus and stone fruits, the wine practically vibrates with energy as the acidity matches the richness of flavour and a small amount of sweetness. Long, powerful and full of absolutely endless flavour. A delicious wine when young, but the patient will certainly be rewarded!

Immich-Batterieberg – The Mosel Valley – Germany

Despite being one of the oldest estates in the world of wine, originally founded back in the early 10th century, Immich-Batterieberg remains a producer relatively unknown to the world at large and even fans of dry Riesling! This wonderful estate was in the hands of the same family for over 500 years and, although that long tradition has sadly ceased, it's now in the very capable hands of one of Germany's best wine-makers, Gernot Kollman.

The steep slopes that make up the small plots of land owned by Immich-Batterieberg are very much in line with the Mosel Valley at large; steep, unforgiving and incredibly difficult to work. From the wines produced here, Zeppwingert is our personal favourite, 100% Riesling grown on red slate and widely regarded as one of the Mosel's most qualitative sites. Lime zest, green apples and white flowers, with just a hint of slate and kerosene peeking through. Outrageously precise and vibrant on the palate - delicious and wonderfully poised; a delicious Riesling!

Veyder-Malberg

The final choice in our producer recommendations take us to Austria, to the Wachau and to one of the countries brightest talents; Peter Veyder-Malberg. Located in the cooler reaches of the Wachau, Peter focuses, more so than almost any wine-maker we've ever before, on the effect of his terroir on the wines. Biodynamic or organic viticulture seem like inappropriate titles, considering how far he has taken this understanding, and his vineyards are some of the most carefully tended in the entire world.

The beauty of Veyder-Malberg's wines lies in their subtlety and persistence; these aren't wines to jump up and shout at you, but are well worth taking the time to discover to the fullest extent. Grab a bottle, drink it over a whole evening, by yourself! Our favourite wine from the selection is the Liebedic bottling of Grüner Veltliner, a blend of 5 vineyards, including riper grapes from the famed Kreutles, and a wonderfully tangy, refreshing wine. Lime peel, green fruits, white pepper and a delicious note of bitter almonds; softly aromatic but considerably more intense on the palate. A top quality Grüner Veltliner!

Narrowing this selection down to just 10 producers was incredibly difficult; we think we could have easily gone on for another 20 or 30 more profiles without pausing for breath! All the producers we've listed are top quality estates and even if you're trying their entry level wines, expect to get something quite special in return! We hope this adds to your drinking pleasure in 2019 and hopefully we've given you some producers to hunt down and add to your collection. Safe travels and Happy Drinking!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Winery Visits in Rioja

Wine Bars and Wine Shops in Rioja

Travel Tips for Rioja

First and Foremost

Before we look at the basic rules of food and wine pairings, it's important to point out a simple truth: Food has a far greater impact on wine, than wine has on food. It doesn't matter which way you prioritise the arrangement, just be aware that it will be the food that ultimately controls the pairing. The very best food and wine pairings are inevitably simple, yet work together in a perfect harmony. Let's have a look and see how we can work towards just that!

Matching Weights

There's a reason that weight classes exist in combat sports; a larger, more powerful fighter will quickly smother and eliminate a smaller opponent, assuming equal skill levels. The same is true of food and so arguably the most important, and basic rule of food and wine pairings is getting this in accordance. Remember the old “White wine with fish, red wine with meat” rule? Well, now we know there's a lot more options out there, but it has some historical wisdom. Red wines tend to be fuller in body, higher in alcohol and generally heavier than their white equivalents, making them a more suitable match for red meats. Conversely, the higher levels of acidity and lighter bodies of white wines vs most reds means that they're far more suitable for delicate fish dishes.

Now, there's always exceptions to this rule but a delicate wine is going to be smothered by a much heavier food, and you'll struggle to taste it under the weight of your food; good luck to your Chablis if you're eating it with a Porterhouse Steak!. Conversely, a delicate dish is going to have to fight to be heard above the power and weight of a 15% wine from Priorat! Don't forget, the idea is to make the overall dining experience better, so it's important that your wines are roughly in sync with regards to their power and weight. As far as wine is concerned, this means alcohol levels, tannins and general flavour intensity – don't match your glass of Prosecco with wild boar stew!

Keep it Fresh!

Hugh Johnson once said that acidity is the nervous system of a wine, and we fully agree. It's the freshness, the verve and the life of a wine, carrying the flavours and making you go back for another glass. In wine and food pairings, it's absolutely essential to have a wine that has a higher level of acidity than the food, as otherwise your wine will feel flat and lifeless, whilst your food will be largely unaffected. This isn't normally a problem as most wines have a good level of acidity, but when eating foods that are cooked with citrus fruits or have a tomato based sauce, it's worth double checking!

As a general rule, white grape varieties like Riesling, Albarino, Sauvignon Blanc and Chenin Blanc all have a high level of acidity and make for ideal partners with fish dishes with lemon, cerviche and salads with highly acidic dressings. Sparkling wines also work well on this front, and one of the best pairings we've ever tried was the highly unlikely Champagne with Fish and Chips; really! For tomato sauces, Italian wines are at home here. Try a Sangiovese or Nebbiolo based red wine, accounting for taste and style.

Hot, Hot, Hot!

Spicy foods always pose a particular problem for wine pairings, as the exotic spices and heat are generally exacerbated by high levels of alcohol; even beer isn't a particularly great pairing with very spicy foods! However, a light white or slightly sweet wine is perfect, particularly the latter. The moderate sugar levels in a slightly sweet wine will typically help moderate the spice, preserving the pure, fruity flavours of the wine whilst adding a cooling freshness to your dining experience. Try Kabinett and Spatlese Riesling wines from the Mosel Valley in Germany, or an off-dry Gewurztraminer from Alsace in France the next time you opt for spicy food!

What Grows Together, Goes Together

Speaking of historical wisdom, there's perhaps none better than local regional pairings. Whilst we can be very adventurous in 2019, with a world of wine and food styles to choose from, there's a lot to be said for tried-and-tested combinations that have stood the test of time. Whether it was the wine or the dish that came first is hard to say, but some of the worlds greatest food and wine pairings are local and regionally important. Dusty, firm and fresh Chianti Classico pairs perfectly with pizza or pasta with tomato sauce in Tuscany, Italy. Crisp, zesty Sancerre from the Loire Valley in France cuts through the locally produced goats cheese, Crottin, like a knife! Dry Sherry brings out the absolute best in simple, fatty tapas in the south of Spain. We're all for experimenting, but do try a few of the worlds classic food and wine pairings from time to time. They're famous for a reason!

Power vs Structure

Whilst some food and wine pairings work based on flavour combinations, structural combinations are just as important and none more so than pairing red meats with the right wine. This is a great example of using a dish to make an otherwise difficult wine open up and reveal itself. Many of the worlds great red wines are highly tannic and often, difficult to drink by themselves; think of the greatest producers of Barolo, Bordeaux, Priorat and Napa Valley red wines and you'll know what I mean. Red meat, particularly on the rarer side, helps lessen the sensation of tannin in red wine, making a wine softer and more approachable, yet it doesn't overtly affect the flavour of the wine itself. Ever had a glass of something that was just so big and powerful, you struggled to drink it by itself? That was a wine just calling out for a big piece of steak to go with it. Big red wines deserve the appropriate food pairing and the results are well worth the extra effort! As a general rule; the rarer the meat, the more it lessens the effects of tannins in the wine.

Sweet Tooth

There's almost nothing more delicious than a dessert paired with the right wine; the combination of sweet flavours, acidity and rich textures is the perfect end to a meal and done properly, can easily be the highlight of an evening! However, it's also quite easy to go astray and it's largely down to the sweetness levels in your wine. As a general rule, you need to be considering a wine that is just as sweet or a little sweeter in profile than the dessert you're eating. If your dessert is substantially lighter or drier than your wine, your wine will taste bitter, flat and unpleasant. Vice versa, if your dessert wine is incredibly sweet and your dessert isn't, the combination will still be disjointed and likely much of the flavour will be coming from the wine instead of the dessert. Matching sweetness levels is important here. If you're serving a light flan, something tangy and light like a Jurancon would be perfect, whereas in Spain, it's not uncommon to serve Pedro Ximenez directly over the ice-cream itself!

It's also worth mentioning the contrast option here as well; sweet vs salty! Finishing the meal with something savoury and salty, like a cheese-board, is also a wonderful opportunity to bring out the dessert wines. Savoury, rich stilton with a vinous Port wine is one of the world's great, traditional dessert combinations, or perhaps a touch of Sauternes to go with the lighter options?

Experiment!

Last but not least, this is far less of a rule and more of a recommendation. The above 6 elements are a really good base for food and wine pairing and will steer you in the right direction 95% of the time. However, variety is the spice of life and we all have different taste-buds, appreciations for flavour and levels of curiosity; be sure to experiment! Some of the wine pairings we now take for granted were devised through just trying it out and seeing what happens. Spicy, peppery Syrah with Indian food? Wow, it's delicious! Mature Bordeaux with KFC? How does that work so well?! The most important thing about food and wine pairing is that you enjoy the combination, so do make sure to venture outside the box from time to time and if there's something you really want to try, absolutely go for it! You've always got the traditional pairings to fall back on for more formal occasions, after all!

As you can see, food and wine pairing doesn't have to be a complicated process and by following just a few basic elements of structure and flavour pairing, you can find the right match for your food quite easily. As you experiment, you'll dig deeper and find that certain flavour combinations buck the trend; it's all part of the fun! So grab a glass, get cooking and enjoy one of the most civilised past-times on the planet. Cheers to that!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101

Ever used the Lazenne Wine Check before? If not, check out out these 6 reasons why you should!

Wine Trips from Mendoza

If you're visiting Mendoza, it would be crazy not to spend at least a day or two visiting wineries. Barely 30 minutes drive from the city and you're in Lujan de Cuyo, a flat plain 800 metres above sea level, littered with some of the countries most iconic wineries. A drive further south takes you down to the Uco Valley, at heights of over 1500m and introduces you to some of Mendoza's most exciting producers. The best bit? The gorgeous countryside stretching out in front of you, the snowy Andes in the distance and the promise of a day full of wine on the agenda. What are you waiting for?!

The Region – Lujan de Cuyo

Lujan de Cuyo is the old historical home of Argentinian wine, just 30 minutes outside of Mendoza. This region was the first designated zone of Argentinian wine back in 1993, and as a result, many of the most famous bodegas in the country have their operations set up here, even if their vineyards are now more spread out through Mendoza. A flat, elevated plain stretching for miles, with the snow-capped mountains looming in the distance like clouds, and bodegas at every turn; it can be hard to choose! However, there's one winery that you definitely need to visit whilst you're here....

The Winery – Catena Zapata

Catena Zapata is arguably the most famous winery in Argentina, putting the country on the map in a big way. Nicolas Catena was a pioneer and the first to really experiment with quality wine in Argentina, passing the baton to his daughter, Laura, who continues to lead the field in research and development to this day. Not only that, but the wines are utterly world class and the top of the range are undoubtedly some of the best in the entire country. The winery itself is a testament to design and opulence, styled in a unique pyramid format, with two impressive barrel rooms on either side. A visit to remember!

The Wine – White Bones Chardonnay

This is probably the greatest white wine in the entire of South America today, and an utterly unforgettable Chardonnay. One of the great successes of Catena Zapata was pioneering high altitude plantings, mostly focused around their iconic Adrianna Vineyard in the Uco Valley. Taking it a step further, they then started identifying soil types, and producing wines from individual plots. Enter; White Bones Chardonnay, produced from limestone soils with ancient, fossilised sea creatures, quite like Chablis! The result is stunning. Intensely floral, refreshing and so, so long. This is the sort of Chardonnay that stands out in a line-up, effortlessly, and despite its premium price, is the sort of wine you absolutely must try and least once.

For more information and to contact Catena Zapata, get in touch through their contact page.

The Region – Tupungato

Tupungato is a gorgeous region, 40 miles from Mendoza, climbing into the mountains as you enter the Uco Valley. The elevated altitude here is responsible for the styles of wines, which are fresh, vibrant and packed with juicy fruit and acidity. Some of the countries most interesting styles of wines are made here, those that prioritise freshness and accessibility over sheer power and force. The town of Tupungato itself is charming and sits at the feet of the Tupungato Volcano but don't worry, it hasn't erupted for over 30 years!

The Winery – Finca Sophenia

Finca Sophenia is a special winery, located within the Gualtarry sub-region of Tupungato, a region that has become famous for its rocky soils, unforgiving climate and stunning wines. Started in 1997 and named after the owners daughters, Finca Sophenia has gone from strength to strength, specialising in Malbec and Cabernet Sauvignon, with some of the most drinkable examples in the country. A short walk through the vineyards here, followed by a tasting of their wines, is enough to convince you that the future of Argentinian wine is up here, in the mountains!

The Wine – Synthesis Cabernet Sauvignon

Argentine Cabernet Sauvignon has been having a hard time recently, unable to compete with Malbec and competing with the very fashionable Cabernet Franc. However, what they're doing at Finca Sophenia is proof that it's possible to make excellent Cabernet Sauvignon here, and the Synthesis bottling is excellent. Fresh, juicy black fruits, cool herbal elements and wonderfully integrated oak. Refreshing, clean and very moreish!

To contact Finca Sophenia regarding a visit, fill out their booking form here.

The Region – Maipu

Maipu is the oldest wine region in Mendoza, abutting Lujan de Cuyo, and home to some of the countries most traditional producers, as well as some of its new stars. Driving down the streets here, you can see elements of the old region it used to be, with trees lined down the sides, creating a natural foliage over the roads. The climate here is hot and dry, so many wineries have vineyards elsewhere and bring the grapes into the winery to be processed into wine. However, despite its traditional nature, there are quite a few upcoming, exciting projects as well and the best part is that it's barely 30 minutes from the city of Mendoza!

The Winery – Familia Zuccardi

Zuccardi are one of the traditional wine-making families of Argentina, founded in 1963, yet they're also a classic example of the changes afoot in Argentine wine. Their wines now focus on specific terroirs, with minimal intervention wine-making designed to express a place as clearly as possible, and they're even in the process of building a second winery in the Uco Valley itself, to try and keep the grapes as fresh as possible after harvesting instead of transporting them to Maipu. A remarkable producer and one of the top visits in Mendoza!

The Wine – Jose Zuccardi

When Zuccardi first started producing wines from the Uco Valley, they created a wine called 'Zeta' in 2002. Since 2013, this wine has been tweaked and changed to Jose Zuccardi, a blend of Malbec and Cabernet Sauvignon, mainly from grapes grown in Gualtallary. Ripe and powerful, with plums and blackcurrants layered over earthy, medicinal notes, with a long peppery finish. This is high-altitude Malbec at its best! Grab a bottle or two, bring it back and let it sit for a few years. History in the making.

To get in touch or to organise a visit, get in touch with Familia Zuccardi through their Contact Page

Wine Bars and Shops in Mendoza

Considering Mendoza is the capital city of Argentine wine, it probably comes as no surprise to learn that there's a few wine bars and shops well worth investigating! Whilst there are a plethora of restaurants with excellent wine lists (we particularly recommend Francis Mallman's 1884!), here's a collection of shops and bars where you can get your vinous fix inside the city itself.

Naoki Wine Gardens

G Espejo 529

Formerly known as 'Wine O'Clock', Naoki Wine Gardens is one of the very best wine shops and bars in the city of Mendoza. Led by Gus and his team, there's a huge selection of Argentine wine, from the classics through to the niche and funky. Want to try orange wines from the Uco Valley? This is the place for you. Want to indulge in a powerful, rich and oaky Malbec? They've got that here too. However, the real standout is their outdoor seating in the exterior garden, where you can sip through organised flights of wines, snack on empanadas and learn all about Argentine wine in a hidden, relaxed environment. Make sure you bring a few bottles home with you, as the selection is just brilliant! Naoki Wine Gardens

Chinita's Wine Club

Montevideo 735

Don't worry, you don't have to be a member to drink here! Chinita's is a cozy wine bar in Mendoza, specialising in small, artesanal producers from the region. They specialise in offerings flights of wines, so that you can contrast, compare and learn about the differences of Mendoza's different regions, like comparing 4 different Malbecs from different soil types, or at different altitudes. Our favourite thing about it, though? The relaxed, friendly atmosphere and how accessible the owners are. Definitely a top spot! Chinita's Wine Club

Sol y Vino

Av. Sarmiento 664

Sol y Vino is one of Mendoza's great wine shops, with a huge selection of Argentine wines available and discounts for purchases of 6 bottles or more! Rafael and Martin are both hugely knowledgable and willing to spend time walking you through some of the more esoteric choices in the shop, without a pushy sales pitch to accompany it. However, the real gems here are the top wines from many of the most famous wineries in Mendoza, often produced in small quantities and not readily available elsewhere. If you want to splash out on a couple of really special bottles, Sol y Vino is the shop for you! Sol y Vino

Winery

Chile, 898

This is the fanciest wine shop in town, with a different room for each major Argentine varietal; almost a cross between a shop and a museum. Some of the countries most prestigious wines are on show, as well as a large quantity of hard-to-find gems, including some single-vintage, experimental wines. What makes it worth visiting, though, is the quality of the service. Bilingual, expert staff are ready to guide you through a potentially bewildering selection, and don't push based on price. Located in a gorgeous white building a single block from Plaza Independencia, make sure you make time to visit!

Travel Tips for Mendoza

Mendoza isn't a large city, but there are still a few things to be aware of that outside of the wine world, should you come to visit:

Hire a Car - Mendoza is a region that's really quite stretched out, meaning that travelling via public transportation is tricky and very expensive should you want to visit the Uco Valley. Hiring a car isn't necessary, but it's highly recommended.

Explore the Wine List - With it being the centre of a huge wine industry, most good restaurants have got wine lists, with prices often close to retail. This is a great way to explore back-dated vintages of wines in a lovely setting. Save up for at least one special meal whilst you're here and take advantage of it!

Late Nights - Lot most Argentine cities, Mendoza doesn't really come alive until late at night. Eating early is a great way to get a seat at a popular restaurant, but it also means missing out on much of the atmosphere. Our suggestion? Have a late lunch or an afternoon snack, have a nap and don't go for dinner before 9:30. 

Asado - Ever heard of an Asado before? It's an Argentinian barbecue, famous throughout the world, and the places that do it well are usually the most popular restaurants in town. For Mendoza, check out Asadito, a wonderful barbecue joint just 5 minutes out of the centre. 

Hydration - Whilst this is good advice for any wine trip, take extra care to stay hydrated in Mendoza. The searing hot temperatures are mitigated by altitude but don't be fooled, it's warm, and with all the wine and delicious, salty food, you'll find yourself struggling to drink enough!

Sundays - Mendoza is a very traditional Argentine city and as a result, almost everything closes on Sundays, including winery visits. Interestingly, the opposite is true for the Uco Valley which tends to take a break on Mondays instead, so Sunday is a great opportunity to visit these wineries instead.

Hike - Whilst we mainly visit Mendoza for the wine, there's a lot of outdoor activities that take place here as well, including hiking, fishing and kayaking. Should you want a break from wine for a day, consider a day out in the countryside. Just be sure to bring your sun-screen!

Exchange Rates - Argentina is a country with a relatively unstable economy, and period inflation and deflation is just a part of life. Be sure to be aware of the exact inflation rate during your visit, so you can convert accurately to your own prices and keep a track on spending. 

Taxis - Whilst the Uco Valley is a little far away for taxis and public transportation, it's entirely feasible to visit wineries in Lujan de Cuyo and Maipu this way. A taxi to a winery in Lujan de Cuyo will generally cost around 10 euros or 12 dollars, and around the same for Maipu. Perhaps not viable for an entire trip, but should you have a day where you'd like to take an extended, boozy lunch, it's definitely an option!

As you can see, there's a lot to see and do in Mendoza, and most of it revolves around wine! As always, make sure your plan your trip well in advance and be sure to give the wineries you want to visit plenty of notice, as they do book up. We hope you have a wonderful time in Mendoza, we certainly did, and that you get a chance to try some delicious wine and even bring some back with you! Salud!

For more on our specially designed wine luggage and more detailed information on how to travel with alcohol, check out the links below:

• Lazenne Wine Check - The smart way to travel with wine
• Flying with alcohol 101