From the looks of the voting nearly half of you who voted will be pretty chuffed with this result. I’ll be honest, so am I. I’ve recently had the pleasure of being involved with a marketing push from the Rhone Wines board, and loved every minute of it. So bring on more of it!!!
So following my exam, the Primeur tasting week, and a good mate’s wedding, the last two weeks have fair old flown by. So guess what? I’m behind with my blogging! Sorry about that all.
This fortnight it’s time for the letter G. If you can think of anything wine related that begins with the letter then please feel free to get in touch and put your idea forward for the poll coming up later in the week.
For fermentation week you need to read Carbonic Maceration week. And from that read Beaujolais. Yes there are other wines round the world made in this method, but Beaujolais is the most available for us all, so there we are. That’s what we all tried this week. Lovely ruby red, light, and fruity Beaujolais.
Sorry this is a bit on the delayed side. I’ve had my head in the clouds all week, revising hard for my first WSET Diploma exam on Monday morning. I think it’s going in, but it’s a mazing how time just gets away from you, not just in terms of packing in the knowledge, but …
#NWTW 57 – What I’m Going To Eat With My Beaujolais Read More »
When I found out that Fermentation had won the vote this week I was bit stuck to begin with. Every alcoholic drink at some point goes through some form of fermentation, so I had to go for a special kind of fermentation. Hence Carbonic Maceration. But what on earth is that?
Fermentation has only gone and blood won it! That last minute electioneering from Wine By Ari has sealed the deal and it’s your pick for week 57.
A lovely time on the wines last week, maybe not so much in the shops buying the food. Will have to remember that for this week. We’re onto the letter F, and I need your suggestions for the poll!
Is it annoying if I start this post off with a quick rant? I was in the middle of a town just 50 miles from the North Sea coast and it was impossible to get hold of crab meat…or fresh fish for that matter. I ended up with king prawns with the starter, all the …
— #NWTW 56 — What We Thought Of English Still Wine Week Read More »
I have a Norwegian wife and an Italian brother in law. Luckily they’ve been in the UK for long enough now to know that English food is amazing. Not a lot of people from outside (infact inside as well) the country know that. We’ve got great meats, vegetables, fruit, and (being an island) great fish …
