Gregory

Gregory on Cloud #9

His way to Wine Happiness

I am fully passionate with wine and back in 2009 I was among the first WSET Diploma graduates in Greece, winning three out of three scholarships that year. I am always searching for happy wine moments to share with the one and only Master & Commander and all of you of course. This blog is my way to wine-happiness and cloud #9…

30 January 2016
The festive season was all about red meat, game perhaps, turkey for sure and all these delicacies that unfortunately...
17 January 2016
This was a post originally planned to be published before New Year and I know who is to blame for the delay. However Champagne is not...
13 July 2015
One of the most beautiful and most relaxing moments in our Australian trip was hanging out with Isa Bal. Isa is the only Turkish Master Sommelier (MS...
04 February 2015
"Let the soil speak and allow it to freely express itself"…This phrase summarizes the exact philosophy of Michel Chapoutier, a leading producer-...
15 August 2014
It is not very easy to associate in your mind the elegant, almost Doric figure of Marcel Guigal with the luscious -not showy however- character of...
01 July 2014
Skip to main content Home Hello admin Log out Administrative toolbar Dashboard (View and customize your dashboard.) Content (Administer content and...
21 June 2014
Assyrtiko from the volcanic, phylloxera-free soils of Santorini is a grape variety that deserves global attention. It is capable of producing world-...
12 March 2014
Following a tasting of ten mature Xinomavro wines during this year’s Wines of Northern Greece exhibition it was already quite clear in...
11 July 2013
The vast majority of wines are consumed within a few hours from their purchase. And while we are trying to make the most out of them through food and...
25 June 2013
This is the second part of an article originally published for the printed version of Meininger’s Wine Business International-February 2013 issue....
25 May 2013
Standfirst: Greek wine consumers are being pounded by economic insecurity, increased taxes, lowered wages and high unemployment. Not surprisingly,...

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07 May 2016
Ένα από τα πιο συνηθισμένα ελαττώματα του κρασιού είναι η οσμή φελλού (φελλομένο κρασί ή μπουσονέ). Τι είναι και πως γίνεται αντιληπτό; O Γιάννης Καρακάσης MW απαντά μέσα από τη ...

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