Category: Blog

Bordeaux, Burgundy, Rhône, Alsace and Champagne – what each shape says, plus punts, closures, sizes, glass colour, sustainability and the B2B marketing value.

Types of wine set, materials, personalisation and why they work so well as B2B gifts – plus practical advice for restaurants and hotels.

From the bentwood technique of 1859 and the No. 14 – “the chair of chairs” – to why Thonet chairs still suit restaurants, homes and commercial spaces today.

Oak cubes and chips give a brandy the richness of barrel maturation in weeks rather than years – what they do, how much to use and how to dose the aroma.

Not the glassblower’s lungs and not the size of a meal: the 750 ml bottle comes from trade between France and England, and from a barrel of 225 litres.

Batch and continuous stills, why copper matters, how to clean a still safely, the first and second runs, making the cuts, and the final filtration.

Choosing the fruit, removing the stones, adjusting the pH, rehydrating the yeast without shocking it, the enzymes to use, temperature control and the mistakes to avoid.

Five apricot varieties suited to brandy – Kečkemečka ruža, Mađarska najbolja, Krupna rana, Roksana and Novosadska rodna – with ripening time, fruit weight and flavour.

Choosing the oak, steaming new barrels, the chemistry of oxidation, esterification and lignin ethanolysis, storage conditions, and the modern alternatives to a barrel.

From processing the grapes without sulphur dioxide through fermentation and the separation of heads, heart and tails, to the difference between Charentais and continuous stills.