Category Archives: TASTING

Blind tasting S. Italian varietals

In trying to differentiate between lesser known Southern Italian varietals blind, here is a listing of bottled characteristics from the public domain, with origin. I will cross-check the conclusions with my own tastings, and comment further. Variety, [sample size], origin … Continue reading

Posted in ITALY, TASTING | Leave a comment

Wine-food matching ideas

I will add to this, as more unusual pairings come to mind … Tested/updated Wine Food matching suggestion 03/08/19 Chateau Musar red Curry, well Indian cuisine in general, but particularly suiting curry based dishes – the profile of an aged … Continue reading

Posted in TASTING | Leave a comment

On grape varieties

Here I post my take on a grape variety, the less commonly seen ones, based on my tastings, wider informed expertise and reference materials. I will be adding to this post, which is also filed under study aids. Varieties covered … Continue reading

Posted in TASTING | Leave a comment

How accurate is abv on a label?

07/02/20 Updated for USA abv tolerances. How often have you thought a wine had more alcohol than indicated on the label?  Well, you are in all likelihood not wrong. But how could this be? Firstly, in practical terms, it depends … Continue reading

Posted in TASTING | Leave a comment

Aromas and flavours deconstructed

Work in progress … the general consumer, when thinking about buying wine, needs tasting notes that are easily intelligible, unambiguous and uncluttered. Here I share my efforts in translating, testing and debunking esoteric aromas and flavours currently used to describe … Continue reading

Posted in TASTING | Leave a comment

A mineral epidemic

A short version of this mini-article was published in Decanter December 2016 as Perpetuating a myth .. a riposte by M Dalton-Placzek was published in the February edition 2017.  The argument was along the lines that a chocolate note in … Continue reading

Posted in DECANTER LETTERS, TASTING | Leave a comment

CO2 in still and other wine

This post was prompted by finding visible CO2 gas (just CO2 herefater) in artisanal – aren’t they all, Swiss pinot noir, with an otherwise clear and bright appearance and clean nose and palate. This is not a common occurrence, so was it faulty? Or … Continue reading

Posted in TASTING | Leave a comment