Well Ant’s really gone for the go big or go home tactic this week! We’re going for one of the New World classics, Cabernet Sauvignon from Coonawarra, which is down on the Limestone Coast in South Australia.
#NWTW Week 14: Cabernet Sauvignon, Coonawarra (Part Two) Read More »
First and foremost I guess I’ll start with an apology. Usually I use NWTW as something for me to learn bits and pieces about the wines we’re trying. That’s why I send out small blogs each day. I can’t cope with too much info at once, so I try to break it down as best
#NWTW Week 13: The Verdict on Falanghina Read More »
You know what? I don’t blame you. When most of us think of white wines from Italy we think about Pinot Grigio, maybe even Soave and Gavi. I’ll let you list all your Italian whites in your own time, but there’s no shame in it if you struggle to get past those 3. Supermarket shelves
#NWTW Week 13: Never Heard of Falanghina? Read More »
Ant’s picked a belter for the first of his two-weeker here. Even serious wine geeks will struggle to remember the last time they picked up a Falanghina off the shelf!
NWTW Week 13: Falanghina From Campania (Part Two) Read More »
Well, in a word, fantastic! Maybe I just got very lucky with the three different wines that I had, but if it was purely down to luck then I’ll hop off and get my lottery tickets for the week before it runs out.
#NWTW Week 12: What Did I Think Of My Crémant? Read More »
As with every time you’re thinking about what to eat with your booze, then you need to remember the major tastes or character of your wine. From yesterday’s blog we know with Crémant we’re looking at high acidity, yeasty (bread/biscuit) flavours, and fresh green fruit (apples, pears).
#NWTW Week 12: Food Pairings With My Crémant? Read More »
Big thing about sparkling wine, and the taste you’ll get is how it’s made. If you know how it’s made you’re well over half the battle of what to expect.
#NWTW Week 12: What’s My Crémant Going To Taste Like? Read More »
As I said in the first post, Crémant is made across France. The different kinds of Crémant are all based on the region it’s made in. In most cases, if it is made, it’s made to be good. The chances of getting a really unbalanced wine (with maybe too much alcohol, or too little acidity)
#NWTW Week 12: What Goes Into Crémant? Read More »
In the past 24 hours since I posted yesterday’s opener, I’ve had a multitude of wine shop owners and drinkers get in touch by email, twitter, all that stuff, saying how much they love Crémant, and how annoying they find it that no-one in the UK buys the bloody thing. Well to a point I
#NWTW Week 12: What Exactly Is Crémant? Read More »
I’m trying to work out what we’re celebrating this week. This is our first bubbly of the year, so there’s got to be some kind of celebration happening surely? Well Ant and I did actually meet in person last week, and spent some good time chatting about all things wine and Liverpool Football Club. That’s
#NWTW Week 12: Crémant de Somewhere Read More »
