Nuggetorials #3: Restaurant reviews and Cooking with sulphur
Restaurant Reviews and the curious case of the missing wine: One might imagine that food and wine were mutually inclusive when describing an experience in a restaurant. If you were…
Nuggetorials #2: Food and wine rules – Not OK
An example of early food and wine matching advice from a wine merchant in (the caves of) Lascaux: Bison with white wine, Mastodon with red wine. --Oberon Kantās Big Book…
Intimations of Wine Immortality: A Fantastic Five of Rare Wine Beasts
There are wines which are so rare because to make them requires nature to smile on the vineyard and for the vigneron still to feel that the quality of the…
Nuggetorials #1: The banality of wine language
Could the language of wine commerce be any more banal? No, it really couldnāt. From āgatekeepersā through āchannel managementā to āsegmentationā and all those other banal buzzwords bombinating in the…
Doug Decants: Austrian Pet Nats, Stellar Burgundy, and Amphora
New arrivals: Fuchs und Hase Pet Nats in Three Volumes Tis the season to be petty and natty. Weingut Fuchs und Hase (Fox and Hare) is a joint project…
Sauvign-oak?
Victoria Moore's recent article in the Telegraph on oaked Sauvignon Blanc made us think that a blog post on the subject was overdue. So here're our two cents:Ā Most commercial…
Real Pagne or Sham Pagne
Can there be such a thing as a natural champagne? Champagne is not only a region but a specific method of winemaking predicated on certain procedures. The main manipulation is…
Slovenia: The Small Country with the Big Wine Culture ā Part Three
Biodynamic diversions A Wreath of Sonnets, by France Preseren (one of Sloveniaās great poets): Send but your rays their glory to renew And let me not look for dawn's light…