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General chatter about wine, and other news.
  • This week we were lucky enough to be visited by one of our favourite winemakers, Judith Beck, from Austria. It’s not often the real deal pops by, and it just so happened to coincide with a trade tasting event we had on, so she had quite the crowd! Discussing afterwards however, we were struck by just how few women we could think of in the winemaking world. Continue reading

  • Lots of people pop into the shop in the search for low sulphur or even zero sulphur wines and we are happy to try and help get them on the natural wine track. Sulphur is a natural by-product of fermentation. Sulphur Dioxide (SO2) preserves wine. It stops wine from oxidising and extends the ‘life’ of a wine. Here at Buon Vino, we are completely sold on the benefits and taste of natural wine and feel that maybe extending the ‘life’ of an overly filtered, fined and preserved conventional wine may not be such a great idea after all. Continue reading

  • So loads of people keep asking me about vegan wine and often the question is 'is organic wine vegan?' or 'is vegan wine organic, does natural wine necessarily make it ok for vegans' etc etc.

    So here is how it breaks down. Continue reading

  • Rob's had a few too many again!


  • We recently noticed an article in the Sunday Times with some of Italian chef Giorgio Locatelli’s favourite things in life, which included a bottle of Sagrantino di Montefalco from a fantastic producer Paulo Bea. We have to agree that there is no finer choice! This is a pretty special bottle of wine – inky black, layers of lush fruit and deliciously savoury earthiness. Sagrantino as a grape has some of the highest levels of tannin, so requires a minimum of 30 months ageing in barrel or vat prior to selling, which contributes to its high price. But boy, is it worth it! You can also buy a fantastic passito dessert wine made from the dried grapes - a bottle of that and some gorgonzola sounds heaven to me. Continue reading

  • The world of Natural Wines can often be a foray into a spectrum of flavours that you probably wouldn’t find in your average bottle of supermarket plonk. Some of these can be less than pleasant, others can be totally eye opening and lift the wine out of the ordinary. Volatile acidity is one of those flavours. Continue reading

  • They call Piedmont the Burgundy of Italy and it has an incredible history.  The Kingdom of Piedmont, ruled by the house of Savoy controlled much of northern Italy and southern France and Turin was briefly the capital of the unified Italy in the mid 19th Century.  It is perhaps one of the reasons that Piedmont’s signature fine wine, Barolo, became known as the ‘Wine of Kings’.  Today the region produces many of Italy’s best and most famous wines, including Barolo, Barbaresco, Ghemme, Gattinara, Gavi di Gavi, Barbera d’Alba, Moscato d’Asti, the list goes on. Continue reading

  • A few thoughts on Loire Valley wine.....

    Natural Wine The Loire is oozing natural wine!

    The Romans started it - they started most things - centuries ago when they discovered the Loire was perfect for grape growing and also that it has a conveniently placed river to transport the harvest.  The Loire was the last place to be affected by phylloxera and the last to recover.  Today it has 69 AOPs or appellations, and boasts a dizzying array of grape varieties, 'Terroirs', and styles of wine.  In short, the Loire is cool and the wines are amazingly good. Continue reading

  • So, Christmas is over, and before you know it, card shops and florists galore are jumping on the Valentine’s bandwagon to make you and your loved one feel special for a day. We, as a wine shop, are no exception. But we would like to help you in your exploits by providing you with a guide to aphrodisiac foods and what to pair with them. Even if the sensual slime of an oyster can’t get your pulse racing, you are bound to be feeling amorous after a glass or two of bubbly. Sit back, relax and let us take care of the menu for you. Continue reading

  • When trying to find someone a bottle of wine to take away with them, I usually ask what style of wine they prefer. A response I quite often get is “I like dry whites, like Sauvignon Blanc, not sweet ones like Chardonnay”. There is absolutely nothing wrong with this response, as it gives me a pretty good idea on what the customer is looking for, though probe a little further, and those commonly used winespeak terms ‘dry’ and ‘sweet’ can cause problems in communication, particularly when it comes to whites. Continue reading

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