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…
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…
Having fun in the Swartland and Voor Paardeberg
The Swartland revolution is soon to kick off. Before then, I have about 20 minutes to blog on some of the fun I’ve been having in the last day or…
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…
A day of Vinho Verde
Today was the Vinho Verde seminar and tasting, held on a jetty overlooking the Thames, just downstream of Tower Bridge. It was my job to present the seminar. The Vinho…
Exploring the Hermitage hill
Just back from an amazing mini-trip to the northern Rhone to visit Chapoutier, who are the largest vineyard holders in Hermitage, one of the world’s great wine appellations. Hermitage is…
A wonderful Gravner lunch
I spent the morning filming undercover with the BBC (which was very exciting; I’ll tell you more when I can), before heading over to Aspinall’s on Curzon Street for an…
Some old family pics, and some thoughts on premox
Popped over to see my parents yesterday, who were staying with my younger sister, Hester. B-in-law William showed me the wines he had lined up for dinner – Ducru Beaucaillou…
Limiting options can be a spur to creativity
In my spheres of creativity, we think wrongly. Our assumption is that the more options we have open to us, the better the chance of us creating something interesting. But…