TONG N°5 / Red Burgundy
TONG N°4 / Champagne
TONG N°3 / ¿El Futuro?
TONG N°2 / Terroir
TONG N°1 / Sauvignon Blanc
TONG N°4 / Champagne
TONG N°3 / ¿El Futuro?
TONG N°2 / Terroir
TONG N°1 / Sauvignon Blanc
© Millefeuille Press
TONG N°1
Sauvignon Blanc
The first issue of TONG focuses on Sauvignon Blanc, a grape variety that has greatly influenced white wines worldwide over the last 20 years. Its new life began in 1985 with Cloudy Bay Sauvignon Blanc that set a new standard for cleaner and brighter whites.
In this issue, we attempt to clarify its genetic background and aromatic structure and we search for the past and future of Sauvignon Blanc in the Old and New Worlds. Are Sancerre and New Zealand each other’s counterparts or have they deeply influenced one another? And what about Südsteiermark Sauvignon Blanc from Austria? Its structure and aroma appear to combine Old and New World styles. Is this the next superstar wine?
In this issue, we attempt to clarify its genetic background and aromatic structure and we search for the past and future of Sauvignon Blanc in the Old and New Worlds. Are Sancerre and New Zealand each other’s counterparts or have they deeply influenced one another? And what about Südsteiermark Sauvignon Blanc from Austria? Its structure and aroma appear to combine Old and New World styles. Is this the next superstar wine?
Content
Rebel in the world of whites
The eccentric character of Sauvignon Blanc
by Filip Verheyden
Sleuthing in the Loire
Defining the traditional style of Sauvignon Blanc
by David Poore
Sauvignon Blanc's distinctive yet elusive aromas
How chemistry unlocks its secrets
by Professor Denis Dubourdieu
A strong taste of kiwi
How New Zealand led Sauvignon Blanc's conquest of the New World
by Lynne Sherriff MW
Marrying Old and New Worlds
The distinctive Sauvignon Blanc of Südsteiermark
by Andreas Wickhoff
The eccentric character of Sauvignon Blanc
by Filip Verheyden
Sleuthing in the Loire
Defining the traditional style of Sauvignon Blanc
by David Poore
Sauvignon Blanc's distinctive yet elusive aromas
How chemistry unlocks its secrets
by Professor Denis Dubourdieu
A strong taste of kiwi
How New Zealand led Sauvignon Blanc's conquest of the New World
by Lynne Sherriff MW
Marrying Old and New Worlds
The distinctive Sauvignon Blanc of Südsteiermark
by Andreas Wickhoff
Filip Verheyden
Filip Verheyden is a freelance wine writer. After a Masters in Flemish and Dutch literature, he worked for 4 years as a professional chef in his native Belgium. In 2004, he launched his own cookery book publishing house. He is publisher and editor of TONG and is currently studying for a Wine and Spirit Education Trust (WSET) Diploma degree.
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Filip Verheyden is a freelance wine writer. After a Masters in Flemish and Dutch literature, he worked for 4 years as a professional chef in his native Belgium. In 2004, he launched his own cookery book publishing house. He is publisher and editor of TONG and is currently studying for a Wine and Spirit Education Trust (WSET) Diploma degree.
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David Poore
David Poore is an American historian based in Amsterdam. He gave up a career in the IT business to focus completely on wine. He specialises in the historical networks of wine and has developed a particular interest in viticulture and vinification techniques. He is also a WSET Diploma Course student.
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David Poore is an American historian based in Amsterdam. He gave up a career in the IT business to focus completely on wine. He specialises in the historical networks of wine and has developed a particular interest in viticulture and vinification techniques. He is also a WSET Diploma Course student.
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Professor Denis Dubourdieu
World-renowned Prof. Denis Dubourdieu is head of the oenology faculty at the University of Bordeaux. He is the first specialist to have established a scientific definition of aromas in grapes and wines, and in particular the aromas of Sauvignon Blanc. He also developed the technique of skin contact. As well as acting as consultant to wine estates around the world, he produces his own wines at the Bordeaux estates Château Reynon, Château Doisy-Daëne and Château Clos Floridène.
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World-renowned Prof. Denis Dubourdieu is head of the oenology faculty at the University of Bordeaux. He is the first specialist to have established a scientific definition of aromas in grapes and wines, and in particular the aromas of Sauvignon Blanc. He also developed the technique of skin contact. As well as acting as consultant to wine estates around the world, he produces his own wines at the Bordeaux estates Château Reynon, Château Doisy-Daëne and Château Clos Floridène.
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Lynne Sherriff MW
South African-born, London-based Lynne Sherriff became a Master of Wine in 1993. After working for a while in the South African wine industry, she became a freelance consultant for wine estates worldwide and gives wine courses in Britain and further afield. She is Vice President of the Institute of Masters of Wine.
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South African-born, London-based Lynne Sherriff became a Master of Wine in 1993. After working for a while in the South African wine industry, she became a freelance consultant for wine estates worldwide and gives wine courses in Britain and further afield. She is Vice President of the Institute of Masters of Wine.
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Andreas Wickhoff
Andreas Wickhoff is an Austrian wine professional. He is the managing director of Premium Estates of Austria, an association of his country’s top wine producers, and travels around the world to promote their wines. Wickhoff is also a Master of Wine student.
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Andreas Wickhoff is an Austrian wine professional. He is the managing director of Premium Estates of Austria, an association of his country’s top wine producers, and travels around the world to promote their wines. Wickhoff is also a Master of Wine student.
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