english wine

I haven't tasted any English wines yet, but if global warming is really happening the Cabernets from there will one day be outstanding!

Tom S

I thought an English wine was "won't the sun ever come out" :-)

Exactly, we will soon have Mourvedre from Chablis, Chardonnay from Holland and Grenache from the Loire. Languedoc and Provence will replace vineyards with banana and pineapple groves.

Mike

Mike Tommasi, Six Fours, France email link

Chard from NL is already there :)

And what about italy? Camels and coconuts?

Vilco

Where you live, the Lambrusco will be replaced with Nero d'Avola.

Barolo will finally be made from Sangiovese, Nebbiolo will move to Germany where finally a decent red will be made, Friuli will convert to Greco di Tufo, and Brunello will convert to the manufacturing of Zinfandel (red, pink and white).

Mike

Mike Tommasi, Six Fours, France email link

] On Thu, 13 May 2004 12:12:08 -0700, "Tom S" ] wrote: ] ] >

] >I haven't tasted any English wines yet, but if global warming is really ] >happening the Cabernets from there will one day be outstanding! ] ] Exactly, we will soon have Mourvedre from Chablis, Chardonnay from ] Holland and Grenache from the Loire. Languedoc and Provence will ] replace vineyards with banana and pineapple groves. ]

Mike, wasn't there a recent article on frbv about champagne growers buying up land in the South Downs? (I haven't had time to more than glance at frbv for awhile.) Something about land costing 1% of the equivilent in France. A rare time when land is actually cheaper in the UK...

-E

Yes, I read that too. But will it be called Champagne ? ;-)))

Mike

Mike Tommasi, Six Fours, France email link

] On Fri, 14 May 2004 14:22:48 +0200, Emery Davis ] wrote: ] [] ] >

] >Mike, wasn't there a recent article on frbv about champagne growers ] >buying up land in the South Downs? (I haven't had time to more than ] >glance at frbv for awhile.) Something about land costing 1% of the ] >equivilent in France. A rare time when land is actually cheaper in the UK... ] ] Yes, I read that too. But will it be called Champagne ? ;-))) ]

Sussex Sparkler, perhaps?

-E

Yes, but make it Yeast Sussex... or else choose from :

Bolton Bubbly Beaulieu sur Lies Methode Cornouaille Cremant de Crawley Putney Petillant Farnham Fizz Mousseux de Milton Keynes Vintage Ventnor Bracknell Brut Blanc de Blackpool Chatham Chard Rutland Reserve Grimsby Grand Cru

Mike Tommasi, Six Fours, France email link

Hey you, yeh you, Tommasi, you taking the piss of this fine and verdant land :-) If this warming thingy continues, you lot down south could be in deep merde. W e ill inherit the mantle of the finest wines in the world, I just know of a rather stony south facing slope, say 10 hectares at 1000 a hectare, what an investment, I will be rich beyond the dreams of Croesus.............. But if the gulf stream switches off, then we will be in big merde and you lot will man the barricades at the tunnel, repelling 55mln cold Britons.

BTW, OT, Bacchus mentioned earlier is stunner. If we could have a little more sun..Last year, when middle France was like the sahara, our glorious summer produced a stunning vintage. English and Welsh wines (please note) tend to be light and germanic, but the

From a warm English evening, the dog is panting, I'm panting, the wife is panting, doing the garden.So we will walk across the fields to the pub to ahve a few warm pints 0f Adnams Broadside or Old Hookie. Do you know,yesterday, I had a couple of pints of Donningtons, ( Stow on the Wold), their simple BB, it was drunk in the garden of Snowshill Arms overlooking the Vale of Evesham, it was stunning.

Cheers

JT

In message , Mike writes

Is that similar to Noble Bacchus that was produced by Chiltern Valley Wines? Are they still producing wine?

:-)

Last monday I flew in for a quick meeting at ... Gatwick. Weather was better there than in Provence.

Mike

Mike Tommasi, Six Fours, France email link

Ah, but the most recent (scientific) news is that, while temperatures continue to rise, the amount of light reaching the Earth's surface is declining -- and rapidly! From 1990 to 2000, there was a 10% decrease in solar radiation reaching the Earth's surface, so we are growing darker and hotter. One wonders what will this mean for viticulture?

Mark Lipton