Where beautiful wine is produced it is often remarked that one will also find beautiful places. Rivers, lake, oceans and seas feature almost synonymously amongst many of the worlds best wine regions. The river Moselle, the Saône, the Rhône, the Douro, the Gironde, Margaret River, the Loire, Lake Garda and the North Pacific to name a few. These bodies of water are located at the very heart of the worlds most illustrious wine regions. However, they offer much more to our favourite wine than just a picturesque backdrop, they play a fundamental, and oft-overlooked role.
Burgundy, oh Burgundy. There are few, if any, regions which are more desired, romanticised and fascinatingly complex as Burgundy. With a total of 100 AOCs, for me at least, it is the concept of terroir which most attracts wine lovers to Burgundy. Rich and enticing history, vast communal diversity, subtle intra-communal vineyard nuance, juxtaposition of winemaking styles and plenty of colourful characters are amongst a few of the reasons we wine lovers seem so drawn to Cote. Whether you’re at the very beginning of your wine journey or already someway down the rabbit hole, there really are very few people to better guide you through all things Burgundian than Nicolas Potel.
For over 2000 years oak has been a fundamental component in the transport, maturation and production of wine. However, the adoration many wine lovers now hold for oak-aged wine emerged as somewhat of an accident opposed to an ingenious introduction. One could argue that the use of oak may well be one of the most influential tools in a winemakers arsenal, but how exactly does oak influence wine? In this post we will explore the history of oak, it’s uses, variations and much, much more …
The aromas and flavours associated with particular grape varieties and regional specific wines are more often than not a result of large numbers of compounds, of varying origin, interacting with one another and forming various olfactory and gustatory qualities. There are however a number of compounds (in this case sesquiterpenes) which have an individual aromatic quality associated to them. The distinct aroma of pepper so often associated with cool climate Shiraz/Syrah is the result of one of these sesquiterpenes …
The most fantastic of experiences often occur out of chance encounters. After being impressed by the several great reviews I had read about Champagne Paul Launois, his philosophy and his wines I decided to try my luck and request a last-minute visit with him.
There is a somewhat small range of primary descriptors used by those in the industry which subsequently become the go to guidelines for a broad range of consumers. Whether a wine is dry or not is amongst the most popular characteristic used to judge whether one does or does not favour a wine. But what does it really mean? What makes a dry wine?
Cabernet Sauvignon is one of the world’s most widely recognised, enjoyed and planted red wine grape varieties and is grown in nearly every major wine producing region in the world including France, Canada, Chile, Argentina, Lebanon, Australia and many more. But what do you really know about this grape?
It is commonplace to flaunt a vineyards altitude in plain sight on a bottle of Argentinian Malbec with producers competing to show that they work with the highest-altitude vineyards. So why exactly is Argentinian Malbec grown at such high-altitude?
Fantastic evening with Dom Perignon at the Michelin starred Simpsons in Birmingham. During the evening we tasted DP Vintage 09, Rosé 05, DP P2 2000, 99 and 98. Check out this post in which I explain exactly what the Dom Perignon P2 series is and also share my tasting notes from the evening.
Have you ever wondered why it is that grape juice tastes nothing at all like wine? How about how exactly a wine acquires aromas which you would not automatically associate with a beverage made from fruit? Well, guess who’s responsible …