Wines of Provence

Using UV Light Robot Thorvald instead of using Pesticides!

One of the biggest problems vinegrowers have is to fight the mildew, powdery mildew/fr. odium and downy mildew/fr. mildiou. Non-organic growers can use systemic preparations that penetrate the plant’s components, while organic...

New Definition of Natural Wine – Vin méthode Nature

Finally, perhaps a definition of natural wine is in progress and that can become universally valid. The organization “Syndicat de défense du vin nature” in Angers, France, has developed a definition to...

Is it Possible to Avoid Grafting of Vitis Vinifera vines?

Is it possible to find methods to avoid grafting of Vitis Vinifera vines? A project is underway with the goal to recover the quality of the wine before the Phylloxera and increase...

The Organic Area Increases in Provence

In 2018, the fungal disease downy mildew caused major problems in the vineyards of Provence because spring and early summer were very rainy and the Mistral wind was less frequent than usual....

The Quality of Provence Wines is Increasing Even More

Provence is already the world leader with its pale and fresh rosé wine, and right now Dominique Hauvette, winemaker etc. and owner of Domaine Hauvette, has been named the French winemaker of...

Cork

So disappointed you get when you pick up a good wine from the cellar to enjoy on a special occasion and you find that the wine is corked! But luckily, much has...

Biodynamic Wine Growing

The French wine growers who apply biodynamic cultivation face a different and interesting problem. Part of the biodynamic doctrine is that some preparations must be prepared before being spread in the vineyard....

For 25 years, I, Göran Boman, have been a member of “Munskänkarna”, the Swedish wine tasting and wine education association which is the world’s largest non-commercial wine association. During this time I have also during seven years chaired and been responsible for the education of all Munskänkar in my hometown of Västerås.

The origin of my Provence wine books is the essay I wrote when I took the highest course grade for the Munskänkarna, which for wine corresponds to a level higher than the Sommelier grade.