Sep. 1st 2009
In recent years customers have often come to us wanting to know if there are indeed any benefits in drinking red wine. The understanding that organic wine is more often than not healthier (because there are fewer chemicals used in its production) is only the start of the response as research undertaken over the last few years has indicated that there may be a benefit to drinking red wine over white – this is not to say that only organic red will suffice, but it certainly gives you a head start!
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Aug. 28th 2009
Having recently completed a presentation to vegans and vegetarians in London it was made more apparent than ever just how many people are unaware of the fact that wines can be fined using animal by-products.
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Aug. 24th 2009
Corks and Closures – What works best?
Every wine-drinker has something to say about this subject. Corks? Screwcaps? Plastic stoppers? Just which of these is the best way to seal a bottle of wine? There is no definitive answer to this unfortunately, but there are plenty of facts which allow one to form an opinion.
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Aug. 20th 2009
Châteauneuf -du-Pape (literally ‘the pope’s new castle’) is the most famous wine of the Southern Rhone region as well as being regarded as the greatest. For many wine lovers it was the first ‘quality’ wine they experienced as it remained fantastic value while the great wines of Bordeaux and Burgundy reached prices many couldn’t afford. Prices have since risen and one can expect to pay around £20 for a top quality bottle although there are producers whose reputation dictates prices of well over £30 and beyond.
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Jul. 12th 2009
Malolactic fermentation – I’ve heard of that but what is it?
This fancy sounding process may have a complex name but it is very easy to understand in principle although it takes expertise to get it just right.
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Jun. 25th 2009
Oak in wine – do I want that?
This subject is a real hot potato! Many wine drinkers have very firm opinions on the use of oak in wine but as it tends to be present in many of the worlds greatest wines it’s impossible to discount its importance. The nuances of vanilla, spice, nuts, caramel, cream, toast, butter etc. that oak can give to wine can enormously increase the wine’s complexity. The negatives are that wines can be ‘too oaky’ and have little else going on but oak character.
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Jun. 25th 2009
Botrytis Cinerea or Noble Rot
Whether these words are familiar to you or not, if you’re a fan of sweet wine you are likely to have encountered this sometimes magical fungus which affects grapes in certain conditions.
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Jun. 17th 2009
Bottle shapes – why do they differ?
Although we are used to seeing a variety of different bottle shapes on today’s market many people are unfamiliar with their origins. Most bottle shapes are from France where strict laws dictate which shape can be used in which region.
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Aug. 19th 2008
Corked wine (or cork taint) – what’s that?
This is something of a hornets nest in terms of provoking debate and disagreement in the wine world. It’s actually easier to say what a corked wine isn’t rather than what it is.
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Jul. 23rd 2008
Catalonia vintage report 2008
After 6 months without rain the winegrowers of this esteemed region were understandably concerned about their vine crop this year. In May and June the heavens opened and the place was saturated
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