Domaine Laurent & Rita Kox in Remich has resurrected a long-forgotten grapevine product: verjuice. This acidic juice produced from very early-harvested grapes is fruity but not sweet, and is used in cooking. A number of chefs are among the early adopters.
In recent months, several estates, including some of the big players, have revamped the labels on their bottles. Vinsmoselle, Bernard-Massard and Domaine Claude Bentz describe some of the soul-searching that went into achieving this goal. Suffice it to say, the process was far from straightforward…
Since he started working at Ruppert in Oberdonven two years ago, sommelier Zoran Matic has considerably extended the wine range. Luxembourgian wines represent the lion’s share, with around 300 listed.
Journalist and experienced wine taster, Claude François, has published the second edition of his VinsLux guide to the finest Luxembourgish wines. It’s a must for all existing … and indeed future lovers of wine made in Luxembourg!