Moore Brothers Blog: Wine News

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If You Visit Barolo...

favorites David Moore

In the tiny village of Serralunga (just about a kilometer from Sergio Germano's tiny winery,) is one of my favorite stops, Vinoteca Centro Storico. This wonderful little restaurant/wine bar is a favorite of winegrowers throughout Europe, noted for it's wonderful collection of Champagnes and local wines, as well as for its food.Alessio Cighetti is the proprietor, and I had a number of really good meals and conversations with him. I can't wait to get back to this beautiful small town, and this wonderful little restaurant. –DM

Frank Splane - On Italy

favorites Frank Splane

A recent layover in London gave me an opportunity to see an old friend and to visit a special shop where I planned to procure a few tasty gifts for the viticoltori I visit every year in Italy. Over the years, I’ve offered my hosts vino Americano, pancake mix (there’s no equivalent in France or Italy), Vermont maple syrup, Yankees baseball caps, and Bonny Doon T-shirts. But it had been a long time since I’d bought a wedge at Neal’s Yard Dairy in London, one of the planet’s finest cheese shops. Neal’s often pops into my mind whenever a new customer enters Moore Brothers for the first time. I’m reminded of my first visit to Neal’s… I was not then (nor am I now) a card-carrying cheese connoisseur. Indeed, au sujet de fromage, I usually defer to the expertise of Scott, Eric, or Kathryn. All I knew then was what I had heard: that Neal’s is a showcase of “farmhouse” British cheese, is scrupulous about the conservation of its goods, and is synonymous with quality. I looked around the

Biodynamic Wine

greg Greg Moore

All of our producers practice sustainable farming, most are fully organic, and a good number engage biodynamic practices in their work. If you're curious what it means, take a few minutes while Greg Moore explains. Greg Moore explains sustainable farming - Video about sustainable farming practices.

Minerality - Explained

history David Moore

Xavier Vignon Minerality is a “hot topic” in wine these days, but not many people involved in the discussion are as well grounded in the “facts,” as Xavier Vignon - one of the southern Rhône's most important oenologists. As a consultant to over three hundred producers in and around Châteauneuf-du-Pape, he's had a hand in hundreds of “90+ point-wines" from the area. Xavier's work as a physical chemist, geologist, agronomist, and oenologist, has given him an expert view on what drives “minerality” in wine, and how it works. His lab runs millions of samples on wine every year, measuring mineral content down to parts per million, where, as he says, “it's where the magic is.” This is over eight minutes, but well worth it, if you'd like to understand what “minerality” is all about.

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