The game even simulates the unpredictable weather patterns of France’s Bordeaux region.
Terroir goes deep in the caves of France.
We headed down to Les Pervenches vineyard in Farnham, Quebec with sommelier Emily Campeau, to talk terroir and biodynamic winemaking.
“The biggest thing we found when we came to this country to sell cheese was that people don’t like to wait,” says Alex Guarneri, French-born owner of London's Androuet fromagerie and seasonal cheese advocate.
According to new research published in the Nature Climate Change journal, recent increases in temperature are helping French vineyards to produce better wine.
A new survey of 2,000 drinkers has compiled a list of the top ten wine terms people have the most trouble understanding, with “herbaceous” and “terroir” coming out on top.
Marco Valentini, an Italian living in Mexico, pairs wine with peculiar things: textures, cars, neckties, and tourist destinations. And now he's matching wine with perfumes.
A Montreal-based site is connecting hotels and caterers with shelters so that uneaten banquet food won't be tossed into the trash.
Zurich's Hood Food pop-up dinner series aims to reshape how Swiss people approach their food. The latest dinner celebrated the Swiss tradition of Metzgete, a pig slaughter and roast in nothing goes to waste.
MelkSalon, a pop-up milk bar in Amsterdam, is helping change contemporary notions of milk-drinking altogether. For one month, you can sip on pure, creamy white milk and rub elbows with Dutch farmers at the same time.