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?
How to test whether you are a supertaster, taster or a non-taster
SPOILER ALERT -
Sparkling wine and food is in general a match made in heaven. The acidity in the wine, fairly low alcohol levels and the bubbles complement a wide range of flavours and textures including some pretty rich foods. Getting the right sparkling wine though is worthwhile as a brut Cava will not
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.
Sparkling wine production methods
The major difference occurs in the winery. Most sparkling wines are produced as a result of the reaction between yeast
Shiraz or Syrah, Chardonnay and Cabernet Sauvignon remain by far the most planted wine grape varieties in Australia, in fact 60% of total grapes crushed there in 2016 *. But for quite some time now several Italian varieties have been creeping into Australian vineyards: so why and why now?
Diversity of Australian wine
Australia's vineyards are dominated by French varieties - at least 90%
Farewell to 2016 and welcome 2017!
Let's hope this year is less of a rollercoaster than last year. I'm starting the year with a brief look at what it is likely to bring in terms of wine.
Lower alcohol levels
At this time of year especially we are thinking of our health and trying to making amends for the higher alcohol consumption that
Port is such a huge subject so I'm splitting my blogposts into ruby ports and tawny ports. This is part 1, all about ruby ports, the different types and how they are made.
How port is produced
All port is produced in a similar way to still wine up to the fermentation stage; during that process grape-based alcohol is added to interrupt fermentation, effectively killing
There are some people who have strong views about the type and shape of wineglass that should be used for each wine and I'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
At sparkling wine tastings I hold (where wines are tasted blind) participants vote for their favourite wine of the evening andvery often English Sparkling Wine comse 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 you as it does to most of those participants but the fact
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
Cocktails with sparkling wine
Warm summer evenings call for cool cocktails but keep things simple so that you can enjoy the party . Here are three ideas to inspire you.
1 part Crème de Framboise
7 parts Cava or Champagne
A couple of raspberries per glass
This is a variation on the Kir Royale which uses Crème de Cassis. This raspbery alternative is