There are some people who have strong views about the type and shape of wineglass that should be used for each wine and we'll write about that subject in a future blog. But regardless of the type or shape of glass you use, to appreciate a good wine a really clean glass is required . This may seem blatantly obvious but it can make a
We confess we have long been great fans of terroir at Wines With Attitude. We use the expression quite liberally in our unique tasting notes but there are many who think the term over-used and the concept over-rated, little more than a marketing ploy. So what exactly is terroir and why is it such a topic of hot debate?
What is terroir?
Terroir determines the
It would be rude not to give it a try!
At a couple of our recent blind sparkling wine tastings, participants voted for their favourite wine of the evening and in both instances English Sparkling Wine came out on top, pushing aside certain well-known and reputable vintage and non-vintage champagne brands (not stocked by Wines With Attitude). This might come as a surprise to
Corked Wine - the only true wine fault
The smell of a wet dog is often associated with the wine fault, cork taint or corked wine . Other terms used to describe it are damp cellar, wet cardboard, mushrooms, wet newspaper, musty and mouldy. Cork taint is actually quite a difficult aroma to describe. Personally I think of it as a strong aroma of dusty
The lesser evils - minor flaws in wine
Contrary to popular belief there is only one true wine fault, corked wine or cork taint. There are a number of other faults that fall into a grey area because what is one person's fault in a wine might be considered a "characteristic" of the wine to others . And some things considered "faults" are not
Wine provenance: clues to look for on the label
You may not pay too much attention to the specific origin of your wine other than looking for a geographical indication or appellation; that is a good starting point but did you know that in some countries regulations allow wine producers to declare a wine is produced in a certain region when only a
Vintage champagne is often talked about in much revered terms and the prices it can sell for suggest a far superior product to non-vintage champagne but is it so much better than non-vintage? First let's look at the differences between the two.
Non-vintage champagne is produced year on year in a consistent house style and to achieve that consistent style champagne houses have to use
What is happening to Cava?
There has been a quiet revolution happening in the Penedès region of Northern Spain . The main reason has to be the success of Prosecco in recent years, positioning itself as the "value" alternative to Champagne in many markets including the UK. Cava has been fighting back on the quiet and is now pushing ahead a little more noisily in