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Displaying 1 to 10 of 15 regions
Alsace is a region that produces food wines par excellence combining, to various degrees, fine fruit, spice and floral, mineral and nutty tones.
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Having revolutionised its wine industry over the last decade or so, if what we have seen from Argentina this year is anything to go by, Chile may yet have to cede its position as the premium quality producer of South America.
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Focused on a global market, Australia's production has expanded enormously and whilst initial success was clearly technology-driven, there is evidence that there is increasing interest in the land, coinciding with the development of a rudimentary appellation system.
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The geological, meteorological and geographical elements of Bordeaux simply cannot be emulated anywhere else in the world.
The climate is maritime and therefore extremely changeable. Weather fronts follow either bank and can affect one or the other or both.
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The very particularity of Burgundy, its subtle nuances of character and its tremendous diversity are the result of geological accident.
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Of the South American countries, Chile was first to realise that there was potential for making good quality wines.
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German wines should not necessarily be associated with just sweetness when, in fact, natural grape ripeness is the most important quality.
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It would be surprising if Italy, relatively recently unified, were to be anything other than culturally and politically diverse.
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For the moment, New Zealand has the Midas touch. Vineyards are being planted with what would look like reckless abandon, were it not for the fact that the world's appetite for New Zealand wines seems to be insatiable.
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Our selection from North America is confined to the Napa Valley, a region which many treat as being synonymous with California. It comes as something of a surprise that the Napa Valley extends a mere 30 miles north to south and is, at its widest, only five miles wide.
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