"Natural wine" is a term that has been bandied about over the last few years but it is open to very loose interpretation.
It is regularly used as a substitu te for "organic" and / or "biodynamic", two terms which themselves are also often confused . Several other words are also freely used to embrace the three concepts of natural, organic and bio-dynamic - raw,
After the popularity of my two wine blogs on sulphites in wine
and on wine provenance
, I've been asked to take a look at other wine label information. So in this blog I'll look at the "ABV" percentage - what is that all about?
What does ABV mean?
I'm sure you are aware that it relates to the alcoholic strength of the wine
In celebration of the return to our virtual shelves of the fabulous Wally White from The Islander Estate
on Kangaroo Island, off the coast of Australia, let's take a look at the Semillon or Sémillon grape and why it is, in my opinion, hugely under-rated
What's the big deal with Semillon? Admittedly it is not going to appeal to people who prefer their white
Being a supertaster - superpower or a curse?
It is estimated that approximately 25% of the population are 'supertasters' which may sound like they possess a special power that could be quite useful when it comes to appreciating wine. Is it of benefit and what makes us supertasters or not?
First, how to test whether you are a supertaster, taster or a non-taster
Following my previous ramblings on vintage Champagne , Cava and English Sparkling Wine , I have been asked to write about the differences between various types of sparkling wine including Champagne. I'm happy to oblige; I love a bit of sparkle.
The production method
The major difference occurs in the winery. Most sparkling wines are produced as a result of the reaction between yeast and