Often regarded as an old-fashioned, even somewhat pretentious practice, decanting wine has its fair share of doubters. Is it simply done for show or does it serve a useful purpose? If so, which wines should be decanted and how long before serving?
Why would you?
The main reason historically for decanting wine is to remove it from its naturally-occurring sediment which can taste bitter and,
We use the word "acidity" frequently in our unique Wines With Attitude tasting notes despite the fact that consumers may be wary of the term because of the negative connotations of the word "acid". But acidity is one of the essential components of a good wine - see our previous blog on what makes a wine a good wine - though what is most
A wine judge for the International Wine & Spirit Competition
An unlikely setting for a wine competition you might think ... this is Dunsfold Park in Surrey – where the IWSC holds its judging sessions, Top Gear apparently films programmes (though never when I have been there) and aircraft come and go on the private airfield – I am reliably informed that the plane on
Popular in Italy as an aperitif, Aperol Spritz is a perfect cocktail for the summer months. You can find Aperol in most UK supermarkets; it is made by Campari and is a similar blend o f herbs, aromatic plants and fruit but it is orange-flavoured, much less bitter and a perfect complement to Prosecco
The recommended recipe is:
Practical help for a laid back barbecue
Barbecues can be a lot of work and sometimes a bit tiresome with the same old, sometimes charred, offerings but they needn't be - find some time-saving recipes that allow you to chat with your guests and serve wines that won't be overwhelmed by the smoky food .
To help you chill out at your barbecue this summer
Advice on getting the best out of Australian wine
Boom to Bust In one of the exams I took in 2010 for my WSET Diploma in Wines & Spirits I had to write about "the crisis" in the Australian wine industry in the late 2000s. After what was considered a boom time from the mid 1980s to the mid 2000s when Australia rose from not
Dispel the myths and read these top tips on food and wine pairing
Food and wine matching can be a minefield. There is nothing wrong with ignoring the "rules" and just sticking to your preferred wines but sometimes wines can seem flat and lose their fruit flavours when served with certain foods and some meals can be enhanced by serving complementary wines. So it is
17th April is Malbec World Day ; an excuse to crack open a bottle of Malbec and ponder the following facts about this grape.
- The Malbec grape originated in South West France and is believed to have been brought to Argentina in 1853 by Michel Aimé Pouget
- Despite its origins Argentina, especially the Mendoza region, is seen as the grape’s saviour and Argentina grows