I’m currently on the Stansted Express, on my way to the airport to fly to Piedmont. Unfortunately, I won’t be there for long – I arrive in Bergamo tonight at 10 pm, where I’m staying, and then tomorrow morning I’m driving to Piedmont to deliver a talk on reduction and non-fruit complexity in wines. Then I fly back tomorrow evening, arriving in Stansted at 23 30. So I’m unlikely to be seeing much of Piedmont.<\/p>\n
But it’s not all hard work. Had a great game of cricket yesterday playing for the wine trade side against wine service (a wholesaler) at the Bank of England’s sports centre in Roehampton.<\/p>\n
We batted first and scored 213-9 from our 30 overs. They had a lively opening bowler who hit a few of our batsmen. I faced just one ball – the last ball of the innings, bowled by this opening bowler – and scored a single from it.<\/p>\n
The outfield was the fastest I’ve ever seen, as hard as a rock with no rain in weeks. This made our total look a little below par. They started their innings well, but wickets fell regularly. Then we put the squeeze on the run rate. I came on first change and bowled through my six overs, which went for 33 runs. I took two wickets: one a caught-behind and the other clean bowled. I really enjoyed it, and the hard pitch had a little bounce in it, which meant I could get away bowling a few slightly shorter deliveries outside off (hence the caught behind), as well as my usual full length. The ball didn’t swing much; if anything, it was going the wrong way (away from the right-handed batsmen).<\/p>\n
Eventually, they finished 9 wickets down and some 40 runs adrift, so it was a fine victory against quite a strong side.<\/p>\n
Now I need to gather my thoughts about non-fruit complexity. It’s vital in fine wines, but what exactly is it?<\/p>\n","protected":false},"excerpt":{"rendered":"
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