In a recent tasting of Symphony Hill Wines, I was extremely impressed by their Petit Manseng.
I’m often asked to provide guidelines on wine storage.
One of the most frequent questions by students attending my wine classes is “why do some bottles have a punt”?
When writing about wine, I try to be very particular about the words I use, taking care not to embellish wines with descriptors that are not detectable in the glass.
I well recall the first ‘peppery’ Aussie shiraz I ever tasted. It was Knight’s Granite Hills 1980 Shiraz.
Gone are the days where squeaky clean wines were the norm.
Chaptalisation is the name given to sugar addition to grape juice or must before and/or during fermentation.
In Oz they call it “Shiraz” but it’s “Syrah” in most other places. Same grape variety, different labels.
Many people shy away from decanting out of fear, but it is essentially a simple process.
When is it acceptable to reject a wine when you’re dining in a restaurant?