I was on TV last night. OK, it was BBC3, but it was still TV. You can see it here. Let me explain what it was about. A while back…
North Carolina, day 4 – picnic at Chimney Rock
So we’ve had a brilliant couple of sessions here in Asheville discussing wine science. This morning was looking at the sensory effects of different oxygen transmission levels in wine. Then…
Decanter’s news piece on ‘cork taint’ via barrels
Decanter have published a news piece on the possibility of cork taint being transmitted by oak barrels (you can read it here). It’s a bad piece for a number of…
in North Carolina, day 3 – beer and Biltmore
So now I am in the Smoky Mountains of North Carolina. I with a group of wine scientists at a retreat focusing on post-bottling wine chemistry, and we are staying…
Pulled pork, beer and Pinot Noir
Last night I finally got to try a pulled pork sandwich. It’s a North Carolina speciality, and it’s delicious, but my portion was big enough for two. I ate it…
In North Carolina
So I have arrived in North Carolina. I’m here for a post-bottling wine chemistry retreat, with some of the scientists involved in the Oxygen in Wines coalition. I flew out…
A serious Austrian red: Moric Blaufrankisch
I do like Austrian wines. Much of my attention is taken by Gruner Veltliner and Riesling, two varieties that Austria just does brilliantly with, but Austrian reds are also really…
Dinner at 28-50 with Francisco Baettig
Had a very interesting dinner last night. It was at new wine-focused London restaurant 28-50 (website here), and was hosted by Francisco Baettig, chief winemaker at Errazuriz in Chile (pictured…
&Co – a distinctive Sauvignon from Hawkes Bay
Gabrielle Simmers first release from her Hawkes Bay vineyard raised some eyebrows when she poured it at the Bunch tasting today. It is one of the most distinctively packaged wines…