Brexit is making it harder to recruit talented sommeliers from Europe, according to senior members of the UK trade – echoing growing concerns throughout the UK hospitality industry. Read on…..
If you’re a wine lover, chances are you’ve grimaced many-a-time as that post-pour dribble streams down the side of the bottle. It’s bad news all round, both for your alcohol intake and your white tablecloth but luckily, one biophysicist has the answer. Read on…..
Tens of millions of people are signed up to TripAdvisor-style wine apps, so who cares what sommeliers have to say? Read on….
Oak is used in winemaking to vary the color, flavor, tannin profile and texture ofwine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Read on…..
Pinot Noir continues to be a critical and consumer favorite, with growing awareness of the grape variety among even the newest wine-lovers. And Pinot’s reputation as an intrinsically high-quality wine has benefited even lesser bottlings: As with all grape varieties, perception can be a make-or-break phenomenon. Read on….
There’s a big deal? You’re kidding me? Take me higher! There really is. But, much of the noise is spin. Unwittingly perhaps, certain wine regions, countries and even individual winemakers have developed a “mine’s higher than yours” attitude when discussing vineyards’ height above sea level. Wine publicists and geeks alike are lapping it up. So,…
Until the Islamic revolution, Iran had a tradition of wine-making which stretched back centuries. It centred on the ancient city of Shiraz – but is there a connection between the place and the wine of the same name now produced and drunk across the world? Read on….