As most readers are probably aware, Champagne usually has some sugar added during the bottling process. It’s called the dosage, and it helps to balance the wine. For a typical…
An illustrated report from today’s big South African tasting
Spent an enjoyable few hours at today’s South African tasting, held in the rather dimly lit great hall at Vinopolis. The time passed quickly. There’s lot of interesting things going…
The New Douro tasting 2008
Yesterday was the New Douro tasting at the Tate Modern in London. It has been going for a few years now, and it’s a great event. But it could be…
Dinner with Dirk Niepoort: projects at the project
Very interesting dinner last night with one of Portugal’s finest, Dirk Niepoort (above). The focus was on special projects that he’s been involved with, and – rather appropriately – the…
Domestic stuff
I know some readers encourage me just to stick to wine. But I also know that some like to know a bit more about the context of me as a…
Three very interesting Aussies: First Drop
Three wines from innovative Aussie producer First Drop (see their website here). They specialize in alternative varieties, but also do a pretty good job with their more conventional wines. The…
Vale Meão 2008: latest release from one of Portugal’s greats
Vale Meão is one of the great Douro estates, responsible for some fantastic wines since their first vintage in 1999. This is the latest release: the 2008, which is a…
A sparkling ice wine – remarkable!
This is a crazy, crazy wine, but it really works. It’s a sparkling ice wine. Inniskillin Vidal Sparkling Ice Wine 2006 Niagara Peninsula, Canada 9% alcohol. Made like an ice…
Sorry to miss the European Wine Bloggers Conference
Today is the European Wine Bloggers Conference in Vienna. I would have loved to attend, but it’s a big clash with half-term, when I have a self-imposed travel ban so…