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Bordeaux wines expert to launch online English-language guide

Bordeaux wines expert to launch online English-language guide
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United kingdomJane ansonInside bordeauxMouton rothschildஒன்றுபட்டது கிஂக்டம்ஜேன் அன்சான்உள்ளே போர்டியாக்ஸ்மவௌடந் ரோத்ஸ்‌சைல்ட்

Pétrus wine aged in space up for sale at Christie s

BBC News By Toby Luckhurst image copyrightChristie s Images Ltd. 2021 image captionChristie s estimates a sale price of $1m (£720,000) for the wine and a normal bottle for comparison A bottle of French wine that orbited the Earth for more than a year has been put up for sale. The bottle of Pétrus 2000 - made from merlot grapes in the Bordeaux region - spent 14 months in orbit as part of a privately funded research study on food and agriculture. On Tuesday Christie s announced the wine is now available through its private sales. The auction house estimates a sale price of $1m (£720,000; €830,000). Tim Triptree, a Master of Wine who works at Christie s, told the BBC a regular bottle of Pétrus 2000 will also be sold alongside the space-aged bottle, so the lucky buyer will be able to compare the two .

Tim triptreeNicolas gaumeJane ansonToby luckhurstUniversity of bordeauxTuesday christieCargo unlimitedInternational space stationInside bordeauxSpace cargoSpace cargo unlimitedஜேன் அன்சான்பல்கலைக்கழகம் ஆஃப் போர்டியாக்ஸ்சரக்கு வரம்பற்றசர்வதேச இடம் நிலையம்உள்ளே போர்டியாக்ஸ்

Wine matured in space put up for sale

Wine matured in space put up for sale A bottle of French wine that orbited the Earth for more than a year has been put up for sale. The bottle of Pétrus 2000 - made from Merlot grapes in the Bordeaux region - spent 14 months in orbit as part of a privately-funded research study on food and agriculture. On Tuesday Christie s announced the wine is now available through its private sales. The auction house estimates a sale price of $1m (£720,000). Tim Triptree, a Master of Wine who works at Christie s, told the BBC a regular bottle of Pétrus 2000 will also be sold alongside the space-aged bottle, so the lucky buyer will be able to compare the two .

Tim triptreeNicolas gaumeJane ansonUniversity of bordeauxTuesday christieCargo unlimitedInternational space stationInside bordeauxInternational spaceReuters theSpace cargoSpace cargo unlimitedஜேன் அன்சான்பல்கலைக்கழகம் ஆஃப் போர்டியாக்ஸ்சரக்கு வரம்பற்றசர்வதேச இடம் நிலையம்

André Simon Awards 2020: best food & drink books

Decanter The best in contemporary food and drink writing recognised The winners of the 2020 André Simon Awards were announced on Wednesday 3 March, in a Zoom ceremony attended by an international audience. The winner of the Drink Award was Intoxicating: Ten Drinks that Shaped Australia, a personal journey through Australia’s colourful and complex drinking history, by Max Allen. ‘What made Intoxicating the outstanding work in the group was Max Allen’s achievement in weaving the minor world of drinks into a major historical and cultural context,’ said John Hoskins MW, one of two independent assessors overseeing the judging panel. ‘This is a book that anyone with an interest in humanity would enjoy; it is a drinks book that will stand the test of time.’

United statesUnited kingdomHugh fearnley whittingstallLisa markwellJane ansonMax allenLisa granikCaroline edenMark andrewNigel slaterElizabeth davidMichel rouxRick steinMark kurlanskyDan keelingSimon awards

André Simon Awards book extract: Inside Bordeaux

Ahead of this yearâs AndrÃ© Simon Food and Drink Book Awards,Â dbÂ is running extracts of all of theÂ shortlisted drinks titles. The final work is Inside Bordeaux: the chÃ¢teaux, their wines and the terroir by Jane Anson. Is it possible to write something new on a region that has been so widely covered, studied, dissected, discarded, rediscovered, fought over, loved, despisedâ¦ rinse-and-repeat? I hope that even a brief dip into Inside Bordeaux will answer that question, and show that despite often being presented as set in stone, Bordeaux is continually evolving and constantly worth assessing afresh. When I moved here in 2003, the region was in the heat of the garagiste movement where 200 per cent new oak was something to be proud of, and âhang-timeâ was the word of the day. As we stand now, more than sixteen years later, there is a clear evolution towards fresher, more sculpted wines, and towards winemaking that takes far more account of what h

David pernetBenjamin boisVan leeuwenPierre bechelerJane ansonInstitute of wineLeft bank or rightSimon foodDrink book awardsInside bordeauxLeft bankRight bankபெஞ்சமின் போயிஸ்வேன் லீவன்ஜேன் அன்சான்நிறுவனம் ஆஃப் மது