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.
Merlot is the most planted grape variety in Bordeaux, and is the base for wines at all price points and levels of quality. This episode focuses on the variety, its characteristics and the key Merlot-based appellations such as St-Emilion and Pomerol as well as nearby good-value alternatives.
The first of five new episodes on Bordeaux, France's largest appellation and one of the most famous and historic. This episode gives an overview of Bordeaux's history and how that is intrinsically linked to the development of its trade structure, classifications, markets, and styles of wine.
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.
The second episode focusing on the Loire Valley, looking at the many and varied appellations for white and sweet wine in the large region: from Sancerre to Vouvray to Coteaux du Layon to Savennières to Muscadet and more!
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.
Zinfandel is the signature grape of California, although it's one that often misunderstood. Clay Mauritson reveals the many challenges that Zinfandel poses - but why it's well worth the effort. Plus he talks about the small, unique Rockpile AVA and why it's like no other in California.
First of three interviews with Clay Mauritson of Mauritson Wines located in Dry Creek Valley, Sonoma County, in which he talks about his family history which dates back to 1868. That history parallels the ups and downs of the California Wine Industry - from the beginnings in the nineteenth century, through government intervention and corporate takeover, to the modern, more mature contemporary industry.
Bulgaria has a 3,000 year history of making wine, but it was only in the mid to late twentieth century that the wine was drunk abroad. After the fall of communism, quality went into decline but it's now slowly rising and there's some good wine coming from Bulgaria if you know where to look. This episode focuses on the history, the grape varieties, and the regions of Bulgaria.
Mourvèdre is one of the great Mediterranean grapes, but it's often neglected as the third and least important of the GSM varieties. However, there's much more to it than that. In this episode, I talk to Hardy Wallace of Dirty & Rowdy, a California producer that's become known for their single-varietal, single-vineyard wines from Mourvèdre. Hardy discusses what Mourvèdre is like to work with in the vineyard, why he thinks it's the ultimate expression of California, and why it's capable of making such varied wines.
Second episode interviewing chef Andreya Nightingale focuses on the unctuous possibilities involved in pairing sweet wine with food - our examples are chocolate, cheese, foie gras, and oysters. Enjoy!
The final episode interviewing winemaker Eric Lyman focuses on faults in wine - TCA, volatile acidity, Brett, oxidation - and how they can be prevented or eliminated.
In the first of two episodes on pairing with food and wine, I'm joined by chef Andreya Nightingale of Mortar Pestle Cooking. We discuss the concepts behind food and wine pairings, what to pair with Chardonnay from different climates, and a specific dish that Andreya has prepared to match with Beaujolais!
Wine doesn't just happen by itself: in the third of four episodes, winemaker Eric Lyman talks about the additions, manipulations, and corrections that occur during the winemaking process.
In this second episode featuring an interview with a winemaker, we talk about what goes on in the winery - from when the grapes come in until fermentation is complete - and we discuss the merits of how much a winemaker should intervene (or not).
First of a series of interviews with a custom crush winemaker from Napa Valley. In this first episode, we explore how he approaches the practicalities of winemaking, especially when dealing with different customers' needs and expectations - an approach he says is all about "process." A fascinating insight into everything a winemaker does behind the scenes.
Viticulture in Romania dates back to the 7th century BC, and the country has a rich tradition with many indigenous grape varieties. However, only 11% of wine is exported and Romanian wine is little known outside the country. Romania has the potential to expand abroad, as the wines are improving and are good value. So learn about this very varied country before the wines become better known!
