This blog began as a record of taking the WSET Diploma, during which I studied and explored wines and spirits made all around the world. Having passed the Diploma and become a WSET Certified Educator, the blog has become much more: a continual outlet for my passion for the culture of wine, spirits, and beer.
I aim to educate in an informal, enlightening, and engaging manner. As well as maintaining this blog to track my latest enthusiasms, I provide educational tastings for restaurants and for private groups. Details can be found on the website, and collaborations are welcome.
Wine is my primary interest and area of expertise and this blog aims to immerse the reader in the history of wine, to understand why wine tastes like it does, and to explore all the latest news. At the same time, beer and spirits will never be ignored.
For the drinker, whether casual or professional, today is a good time to be alive.
The equivalent of appellation rules outside of Europe are usually much looser. This allows much greater liberty for producers but less information for consumers and a potential unclear identity for regions. It also means greater potential for experimentation for producers. How appellation systems have developed outside Europe gives an insight into the pros and cons of how wine regulations work.
When producers leave appellations, it can create a lot of confusion which can sometimes be easier to ignore than address. Why do producers leave appellations and why do appellations matter? And should wine exams feature producers who have left the appellation?
Appellation rules can be frustrating for both producers and consumers, overly fussy, overly particular, overly restrictive. But they exist for a reason: let's explore the pros and cons.
Not so long ago, English wine was a niche topic; now it’s one of the most exciting trends in the wine industry. Henry Jeffreys has written a book, Vines in a Cold Climate, detailing the revolution in English wine from nothing to defined styles of wine. Essential reading for anyone interested in what’s happened, what is happening, and what is going to happen in England.
Nolo wines—with no or low alcohol—have been a talking point for a while as consumers are increasingly health- and socially-conscious. However, quality has been low, as alcohol is a key component in the structure and taste of wine. But there is some good Nolo wines being made, if you know where to look. Here’s a brief overview.
Armenia’s winemaking history goes back at least 6,000 years and probably more, but it’s only over the last ten years that there has been a renaissance in quality and international exposure. In this episode, Vahe Kueshguerian—the doyen of Armenian winemaking—talks about the history of Armenia’s wine, the geography, the grape varieties, and the trends which are shaping the country’s wine culture.
An initially intriguing but disappointing book about the world of natural wine that focuses almost exclusively on France: why do supporters of natural wine make it so difficult to understand and appreciate the producers and their wines?
South America: a bewildering, vast continent where wine has been made for hundreds of years. The size of the continent makes it a difficult concept to fully understand, but Amanda Barnes has published the best, most comprehensive book on South America’s wines. It’s a must-have book: here’s why.
Over the last 30 years, English sparkling wine has developed from nothing to being one of the most exciting categories around. I got to visit English wine country for the first time: quality is high and English bubbles are not going away.
A modern, dynamic wine country, Austrian winemakers are open to experimentation. A tasting of four skin-contact wines proved both how consistently high quality Austrian wine is and that wines made with extended contact with the skins can be extremely interesting and not just an experimental gimmick.
Vermouth is undergoing a huge revival, with producers resurrecting old family recipes to make stunning wines. Read about the history of vermouth, the different styles, and some vermouths to try.
The highlight of a recent trip to Austria was visiting the regions of Wachay, Kremstal, and Kamptal. They’re mostly planted to Grüner Veltliner and Riesling, two varieties with very different needs yet which both thrive next to each other. Read more to find out why, and why quality is so generally high.
Crossings occur naturally or in the lab, but either they're an important part of the wines we taste.
