One of the reasons few people outside of Spain have heard of, or at least drunk, Verdejo is that up until 30 or 40 years ago it was just too much of a pain in the arse to make into a fresh, dry, white wine. I think most Verdejo producers today would appreciate me saying …
As I’m writing the title I’m thinking it’s a bit of a stupid post really. South Africa produces a lot of Chenin Blanc from all over the country. Some are from premium producers, some not-so premium. Point is the tastes, textures, and general variety of wines is probably that little bit more than me writing …
#NWTW Week 15: What’s South African Chenin Blanc Going To Taste Like? Read More »
If you’ve been following either myself or Ant on twitter this week you’ll have seen how many people are lovers of this wine. I haven’t seen Ant all week, but I can hear him giggling with glee in anticipation of popping some corks this week. And rightly bloody so. As I said in an earlier …
#NWTW Week 14: What Should Coonawarra Cabernet Sauvignon Taste Like? Read More »
Australia’s vineyard areas are pretty much exclusively towards the south coast of the country. To be fair it’s where near as damn it most of the people are too. You ever been to the Northern Territory? Size of UK, France, and Spain put together and the population is something daft like 200,000, of which 150,000 …
#NWTW Week 14: It Helps If You Know Where Coonawarra Is… 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 …
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.
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.
I’ve got to say this has been one of the more redefining weeks of the year so far. What do I mean by that? Well put it this way, I thought I knew what I was going to expect from Beaujolais, but the variety of styles across the 4 I drank last week really got …
One of the great things about Beaujolais is that because of its light tannin and body, it’s a very food friendly wine. I’ve got a couple of “catch-ups” with friends this weekend, so I’ve got a couple of times to try some different stuff out with the wines.
So what are the things to know about what Beaujolais is like as a wine?
