Ever wondered why you “think” you taste blackcurrants in a Malbec or gooseberries in Sauvignon Blanc? Or why some people taste liquorice and cigar box in some wines and you don’t? Here’s the answer to those flavours in wine tasting ..... a little understanding of chemistry will show you that NONE of these fruits etc actually exist in a wine, and that an inability to detect them should NOT discourage you from visiting vineyards, exploring new grapes, new wines, new countries. Travel the world of wine at home too ..... try something different!
Most of us are creatures of habit, we buy food from the same store regularly, we buy sirloin steak rather than rump, we travel the same route to work and do the same things every day when we arrive. We do this because we like familiarity and build up a level of trust or comfort … Continue reading Finding a winemaker you trust
I recently tasted a hand harvested Chardonnay from Kumeu River Estate, Hawkes Bay, New Zealand and which is often set alongside Chardonnay based wines from Meursault, St Aubin, Puligny Montrachet, Chablis and others in Burgundy. I fear that this does many wines such as this an injustice..... if you want to taste and appreciate a … Continue reading It just isn’t Burgundy!
If you're a lover of Sauvignon Blanc you will probably already have your favourites, New Zealand or Chile branded or labelled by the grape ….. or maybe Sancerre from France which immediately tells you something about the terroir and culture behind the wine. The problem is that Sauvignon lovers are often hit in the pocket … Continue reading Wine Tips: Sancerre or Menetou-Salon anyone?
This post is about differing perceptions in wine appreciation and I did consider writing it as one of my jokey conversations between Buddha and The Two Doctors, but I realised that not everyone would get it. Get it? Oh well, I’ll carry on! But before we really get going, have a skim of these two … Continue reading Deplorable wine tasting notes! Subjective or objective?