Feature Story
Penfolds - Uncorking History
It’s always nerve-racking opening a special bottle of wine from your cellar - especially if it has been tucked away for 15 or 20 years, quietly gathering dust, waiting for the right moment. Will it be in good condition after all these years? Will it live up to the occasion – the special birthday, anniversary or promotion? The expectations are high and the gamble is big.
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News
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Andrew Caillard
I found plenty of lovely wines from the Right Bank in the 2011 vintage. Sub regional character showed itself very clearly this year. The wines of St Emilion are always full of surprises. Bordeaux’s celebrity oenologists including Michel Rolland and Stephane Derenoncourt are prominent consultants in this region. The wines are typically medium deep coloured with intense elderberry/ plummy aromas and chocolaty tannins.
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Auction Calendar
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Andrew Wood
A view from the Country
The chill in the air means that autumn has arrived and with it come thoughts of red wine, slow-cooked stews and delicious winter vegetables. From his vantage point in the Victorian countryside, Andrew Wood reflects on the eccentricities and challenges of this year's harvest and shares with Langtons readers some mouth-watering recipes for pumpkin.
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Join Langton's
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Feature Story
In the kingdom of fungi, there is always a delicate dance of life and death underway. From death and decay, fungi bring forth a burst of life in often unexpected places. Many ancient cultures attributed magical powers to the weird and wonderful forest fruits that appeared to emerge almost overnight from the darkness of rotting logs and damp earth.
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Top 20 Results
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Andrew Caillard
The 2011 en-primeur campaign has started much earlier than expected. Usually the Bordeaux Chateaux wait for Robert Parker to publish his assessments of the vintage. His scores can influence opening prices and market sentiment. However the strong undercurrent of opinion from media and wine trade had already created expectations in the market. Almost every observer has said that prices have to come down to make this year’s campaign interesting.
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Classification V
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Feature Story
La rock attitude - The French restaurant revolution
French cuisine used to be rich and fussy served in impossibly small portions. Now a new breed of internationally trained French chefs are reinterpreting their own cuisine- invigorating it with youthful energy. In this month's edition of the Langton's magazine, Rosi Hanson documents the ongoing transformation in the French culinary landscape and shares some of her favourite recommendations for dining in Paris.
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Free Download
Langton’s exclusive Penfolds Grange Guide is available for free.
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