Francois Audouze is recognised for his slow oxygenation method for opening old and valuable wines. This is a trick that every wine lover must learn. I met with Francois in Paris for a one-on-one tutorial.
This month I am blogging from France. On my first night in Paris, I enjoyed a delicious bottle of 2001 Domaine Dujac Clos de la Roche. Although a few years from its peak, the fruit was glorious, filled with a multitude of mixed red berry flavours balanced by firm tannins and acidity. The wine possessed all the tell-tale signs of a great wine -- complex flavours going beyond just berries to spicy, garrigue flavours and ending with a long finish. A great way to start off my Europe trip!
Since about a year ago, the mood among the Korean wine industry has been somber. Too many companies chasing the same small circle of growing wine lovers has created a surplus situation, which still exists today. It is not that wine consumption is not growing, growth is quite healthy in fact, but this growth has been surpassed by the sheer enthusiasm of the wine trade. Wine bars, retailers, importers and distributors of wine have been growing at an alarming rate over the past several years. Wine mobile applications have fizzled as well as wine publications such as Winies.