Moore Brothers Blog: greg

Robert Ampeau

greg Greg Moore

Robert Ampeau in 2003 (photo: Greg Moore) Robert Ampeau was a legendary figure, and an admired colleague of the most important producers in Burgundy, including Aubert de Villaine, Lalou Bize-Leroy, Dominique Lafon, and Hubert de Montille, whose cellars all contain Ampeau wine. Ruth Reichl, the last Editor-in Chief of Gourmet magazine, recorded the impression that Ampeau made on other producers in her 1998 memoir, Tender at the Bone, in which she recorded her visit to the Volnay producer Hubert de Montille, accompanied by the wine merchant, Kermit Lynch. Kermit had brought along a bottle of one of Ampeau’s wines (label removed) “to see what he really thinks.” “There is sunlight in the glass,” de Montille said finally, “much sunlight. It is from a very good year…what can it be?” When Kermit told him what it was, de Montille cried, “But I have this wine in my cellar!” He turned eagerly to Kermit and asked, “Did Ampeau sell

Tannins In Wine

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What are “tannins?” In this video from an in-store tasting at Moore Brothers Wine Company, Greg Moore explains tannins in wine; what they are, why they are, and how tannins shape our perception of wine. What are “tannins” - Video explaining tannins in wine.

Biodynamics and Sparkling Wine:

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Sophie, Maxime, and Geneviève Barmès in the Clos Sand (photo: Greg Moore) The late François Barmès wholeheartedly embraced the Austrian philosopher Rudolph Steiner’s belief in the interdependence of the forces of life, earth, and the cosmos. So in 1995, in order to undo the damage caused by decades of chemically dependent viticulture, he began the transformation of his vineyards to biodynamics. One of the first principles of biodynamics is the belief that the farm is a self-contained living entity, which gives rise to the rule that a biodynamic farmer may add no organic substance to a product of his farm; if that organic substance did not itself grow within the boundaries of the same biodynamic farm. Which means that the “Champagne Method” isn’t an option in producing biodynamic sparkling wine, because it requires the addition of sugar to a tank of dry wine just before bottling (needless to say, beets and sugar cane don’t grow on the chalk soils of Champagne, or pink sandstone

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.