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.
All in podcast
Carignan, Cariñena, Mazuelo, Samsó, Carignano: call it what you like, the variety has had an up and down history. Long used in bulk regions like Languedoc due to its high yields which lead to astringent tannins, there are now producers working with old vines to make more concentrated, intense, and successful wines. This explores Carignan in all its form, and why it should be taken more seriously than is sometimes the case.
Thirty years ago English sparkling wine wasn't a thing; twenty years ago it was barely known about; ten years it was little understood; now it's appreciated as one of the best regions for quality bubbles; the next ten years may see England really become established on the world map. To discuss all this more, listen to my interview with Trevor Clough of Digby Fine English - who make some fantastic sparkling wine.
The final episode on Greek wine features a brief defence of Retsina, a style of wine made since antiquity. When Greece opened up to tourists in the 1960s onwards, Greek wine unfortunately became synonymous with cheap, industrial Retsina. But, whisper it, is Retsina finally getting better?
The fourth episode on Greek wine focuses on other black grape varieties such as Mavrodaphne and Limniona, as well as trends for natural and biodynamic winemaking. So much has changed in Greece over the last forty years, yet such change has been based on championing historic, indigeneous varieties.
Continuing the focus on Greece, this episode looks in detail at two of the country's major black varieties: Agiorgitiko and Xinomavro. Quality and styles vary, but there's some exceptional wine being made, particularly from Xinomavro. Talking about these two varieties also emphasises the diversity of Greece's geography and styles of wine.
In the second episode focusing on Greek wine with importer Dionysi Grevenitis, we discuss the country's white wines. Following on from the first episode's focus on Assyrtiko, the conversation moves to Malagousia, Moschofilero, and Robola and the huge variety of white wine made in Greece.
Greece's wine history goes back thousands of years but it's only over the last 40 years that the industry has got back on track, with the production of outstanding white wine as well as very good red, from both indigenous and international varieties. I interview Dionysi Grevenitis, who has imported Greek wines for the last decade as the country has improved its international reputation. We talk about where Greek wine has developed in that time, as well as Greece's great white variety: Assyrtiko.
The third and final episode of my interview with Jérôme Hainz of www.bottlestops.com continues to focus on changes in German wine, in this instance the effect of climate change, the rise of organic and biodynamic practices, and how all this is affecting styles of wine in Germany.
Germany is most famous for Riesling - and rightly so - but there's a lot more to the country than just Riesling. This second part of my interview with Jérôme Hainz of BottleStops (www.bottlestops.com) focuses on other styles and grape varieties: Sekt and rosé, both of which have greatly increased in quality in recent years, as well as Pinot Noir, Pinot Gris, Sylvaner, and Trollinger to name a few ...
First of a three-part series focusing on Germany, with the help of with of Jérôme Hainz of BottleStops who runs a tour company in German wine country. As travel is difficult right now, the next best thing is to get news from the source! This episode focuses on how German wine has changed in the last twenty years or so, developing from a reputation for inexpensive sweet wines to having some of the greatest whites in the world. Also looking at the future of German wine, the episode provides a great insight into what's happening in Germany right now.
Wine is made in every state in the USA: this episode focuses on the lesser known but states that have potential to make interesting wine - Virginia, Texas, New Mexico, Arizona, Colorado, and Idaho. All states figuring out which varieties work best in which locations, and all worth keeping an eye on.
Although not as famous as Napa Valley, Santa Cruz Mountains and surrounding AVAs have a lineage just as long and prestigious, although neighbouring urbanisation has hindered development. To the south are regions with a more recent history such as Paso Robles and Santa Barbara. This episode looks at the huge variety of styles of wine produced south of San Francisco nearly all the way to Los Angeles - exciting, diverse, and often high quality regions.
The second episode of the California series focuses on Sonoma and Mendocino Counties. Sonoma is the historic heart of California's commercial wine industry, the first grapes planted in 1819 and the first winery was in 1857. It's very diverse, according to exposure to the ocean, altitude, and soil types, with a wide variety of grape varieties planted. And then there's Mendocino to the north, more remote with some extremely interesting wines being made. A lot to talk about, so dive in!
Beginning a new mini-series on California with Napa Valley, the state's most famous wine region. The episode traces the history of wine production back to the 1830s, and what makes Napa so unique through the climate, soils, geography, grape varieties, and the styles of wine made there.
An amusing and unexpected transcription of an episode of my podcast. Gummi is the new Gamay!
In this third and final episode exploring on the Loire Valley, the focus is on its reds, rosés, and sparkling wines. The greatest and most famous red wines come from Cabernet Franc, but there are plenty of other grapes such as Pinot Noir, Gamay, Malbec, and Pineau d'Aunis. There's plenty of rosé too, and there are several appellations for sparkling wine, all adding to the incredible diversity of the Loire.
Revisiting the Loire Valley, with the first of three episodes focusing on the large, varied, and wonderful region. This episode looks at the grape varieties of the Loire Valley, their characteristics in the vineyard and the styles of wine they produce - including Sauvignon Blanc, Chenin Blanc, Cabernet Franc, Melon, and other less well-known varieties.
Fresh from a two-week trip to Spain, in this episode I share the insights I learnt from visiting the sherry region, Rioja, and Basque country - the latest trends and projections for the future.
Katie Nelson has been making wine since the 1990s, and she is now based in Washington State where she makes the popular Borne of Fire Cabernet-based wine. In this interview, she talks about Cabernet Sauvignon - how it grows in Washington, the importance of site, tannin management, and other issues. Listen to get the lowdown on Cabernet in Washington.
Third and final installment in my interview with Clay Mauritson. In this episode, we talk about three single-vineyard Zinfandels which all come from the Rockpile AVA. All different expressions of Zinfandel, we talk about how the variety expresses the terroir of California so well.
