I’ve been visiting Torres today, one of Spain’s strongest wine brands, making not only very good commercial wines, but also some fairly serious high end wines, too. I spent some…
Is flavour a property of the wine? A great article from Barry Smith
If you can, take some time to read this great article in a Nature supplement by wine-loving philosophy professor Barry Smith. It discusses whether the flavour (or taste) of a wine…
Is minerality the key to ageworthiness in wine?
Our scientific knowledge about what makes wine ageworthy is currently limited. I know the rules: the things that should make wines capable of ageing. There’s low pH (high acidity), the…
Spotted in the Douro: wild vines
Now this is terribly geeky: I know. But when I visited Quinta dos Malvedos last September I was delighted to see a wild vine growing in a tree. This is…
So will first growth Margaux soon be using screwcaps?
In short, no. I have just written up Tuesday’s presentation and tasting on the results from research carried out by Bordeaux first growth Chateau Margaux. This was presented by Paul…
Corked wine, and some dodgy lenticels
Had another corked wine. I say ‘another’, but actually, it’s the first in ages. I wonder whether it’s getting rarer? Or maybe, it’s because many wines I drink are sealed…
‘Wines from here will become world famous’
The title of this blog post – ‘wines from here will be come world famous’ – were the prophetic words uttered by Montana’s Frank Yukich as he put the first…
Some more thoughts on terroir
Prompted by the discussion that followed my recent post on the taste of terroir, here are a few more thoughts on the subject. 1. Not all sites are created equal…
How cork is made
Just posted an illustrated guide to how cork is made, on the main wineanorak site – here. It’s a very attractive substance. Such a shame about the existence of cork taint,…