Wine News 10-17 March

Happy St. Patrick’s Day, Winetuned readers!

If you’re looking to add a bit of Irish to your dinner tonight, you could try this recipe for Guinness-Braised Brisket from Meat Porter. It looks simple and delicious.

Or if you fancy something French, Matt Walls has been cooking again. Check out his wine matching suggestions and recipe for classic Daube de Boeuf à la Provençale.

Travel to Austria’s Kamptal region in Niederösterreich and to a wine tasting with winemaker Matthias Warnung over on the blog at Les Caves de Pyrene.

In the Wall Street Journal, Will Lyons muses on 2010 Brunello di Montalcino and whether or not it will take Brunello into the spotlight worldwide.

So you know the differences between an Old World Sauvignon Blanc and a New World one. Can you distinguish between the seven regions of New Zealand Sauvignon Blanc? Sauvignon Blanc? Let Wine Folly make the introductions.

Decanter profiles Sancerre, the “French Pinot Noir you should be drinking.”

And finally, want to make a Riesling that tastes like a Sauvignon Blanc? You need to stress out some ladybirds/ladybugs. This was a new one on us, and a little disturbing.


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