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Alpine Wines' Blog

Get above the clouds!

  • Taste and buy IN PERSON this Autumn

    Swiss Delicacies, September 14 2019, London At the Guild of Fine Food. Information here To pick up your order from us on the day and save on shipping, order by September 4th Wine Gang Leeds Tasting, September 28 2019 More information on the Wine Gang site To pick up your...
  • Alpine Wines Trade Events

    2019 SITT Spring, February, London London Wine Fair, May, London Imbibe Live July, London SITT Autumn: MONDAY 9th SEPTEMBER 2019, London / WEDNESDAY 11th SEPTEMBER 2019, Manchester Swiss Quality UK Tasting: Thursday 12th SEPTEMBER, London 2020 Imbibe Live
  • Revisiting Les Larmoises

    As you know, we check our wines regularly - to keep our tasting notes up to date and make sure they are still up to my standard. Sometimes we have to let a wine go because there is too much variation from bottle to bottle. We can't sell wine that...
  • Joelle's Favourites, March 2019

    A new selection for April based on what I loved in March - I even let Robb pick one! If you're curious, here are my choices
  • Ben's Alpine Wines Austrian Tour Part 2

    On Tuesday we packed our bags and said goodbye to the little part of Vienna which had been our home. Waldschütz Our first stop was north of the city to the town of Sachsendorf where we visited the beautiful winery of Waldschütz. We have been importing Waldschütz wine for a...
  • CHEESE FONDUE

    How to make fondue and everything we've learned over the years.
  • Beaujolais vintages

    What makes a good vintage? Generally speaking this depends on what you like. Taste, keep tasting, and taste some more (sorry...) A typical year in Beaujolais should produce wines of medium body, aromatic and fruity, with complexity emerging over the years. If the year does not allow for good ripening...
  • Advice: Keeping Open Bottles

    An open bottle will oxidise if left for half a day or so, sometimes less. What can we do about it?
  • RACLETTE AND FONDUE

    Cheese Fondue is a blend of melted cheese and wine that people eat straight from the pot, dipping bread. Keep going until you can't anymore or the pot is empty. Raclette is scraped melted cheese. You put a block of cheese near a grill to melt a layer and then...
  • Meet Mondeuse Noire

    One of these varieties everyone should have heard of, but so few have. Syrah's grandfather, or perhaps Syrah's half sister, and gloriously Alpine. It should be one of the next big things. You meet that intriguing dark stranger. They might have stepped out from a Brontë novel but one set in...

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