Common misconceptions are that rosé from Provence is a blend of red and white wine, or that it must be high in sugar. Stephen sums up the most important facts about rosé from this area and gives you a glance at grape varieties and the huge amount of hard work that goes into making it.
Jennifer Simonetti-Bryan talks finess in wines, courtesy of Great Wine News
I’ve seen many people pontificate about this phenomenon known as ‘legs’ but it doesn’t really say as much about a wine as they may lead us to believe. Master of Wine Angela Muir explains the truth behind how these legs form and what they actually mean.
Mirabeau has recently been listed by Matthew Clark, the award-winning premium drinks supplier offering a range of 4,000 products including champagne, wine, spirits, beers and soft drinks. Here’s how they pick products at their warehouses.
Last year a wine producer friend of Stephen’s suggested he contact a company called Matthew Clark. This year, Matthew Clark is listing Mirabeau as their only Côtes de Provence producer and this is a truly exciting opportunity for us to break into the hotel and restaurant business in the UK.
The best way to seal a bottle of wine continues to be one of the hottest (and most contentious) topics in the wine industry. Experts are generally in agreement that screwcaps are the best closures for rosé and most white wines, but the Australians are taking it further and using it on their most expensive […]
There are three Vs in wine: viticulture (growing the grapes), vinification (making the wine) and vente (selling it!). Stephen explains one of the aspects of his job which he finds the toughest…getting on the phone and selling!