Nathan Myhrvold, author of “Modernist Cuisine: The Art and Science of Cooking”, believes that red wine can be improved by putting it in the blender for 30-60 seconds on the highest setting. I read about Myhrvold’s claim on www.wine-searcher.com. Editorial staff at Wine Searcher put his belief to the test with two relatively inexpensive reds from Australia and South Africa. In both cases the blended wines performed worst in a blind tasting.
Since the Romans and ancient Greeks started making and writing about wine the greatest wines have always been sweet. It’s easy to understand why. Pull the cork on a Vinoptima 2007 Noble Gewürztraminer and you’ll discover a sort of wine essence that continues to deliver wave upon wave of exotic flavours long after it is opened. I shared the leftover tasting wine with some friends and didn’t bother to replace the cork on the small amount left in the bottle. When I came into my tasting room the following day the air was heavy with the wine’s sultry scent.
Getting a bit sick of winter? Cold, wet weather wearing you down? Don’t despair, there are a number of effective tonics you can take to beat the chilly season.
Cheese is one of the most wine-friendly foods on the planet. Parmesan is the only cheese that makes every wine taste better – the rest are slightly fussier. Choose a high-fat cheese such as double-cream brie to tame big, tannic reds like Cabernet Sauvignon or a tangy blue to flatter the luscious, honeyed flavours of a botrytis-affected sticky.
Great sweet wines are sometimes referred to as “nectar of the Gods”. While the Gods may indeed have the good taste to sup these wines on a regular basis I prefer to think of them as a miracle of nature.
Your wine pages this month feature sherry, and include photos you took on a trip to Spain. One of these is a lovely photo of an elderly man sleeping with a bottle of sherry sitting beside him. Is there a story behind this photo that you could share with us?
There’s something magical about great sweet wines. I’m not talking about your run-of-the-mill, sugary, supermarket specials but the hand-made heavyweights in half-bottles that will set you back at least $30. That may seem like a lot of money for a syrupy 375mls but I suspect few winemakers make a profit on their stickies.
If you’re reading this you probably like Riesling. I hope that my tasting of 172 wines and the list of winners below (check out my website www.bobswinereviews.com for a complete list with comments) will help you discover even greater Rieslings. If you know anyone who doesn’t like Riesling insist they read this article. I want to help them discover the delights of the world’s greatest white grape variety.
Once a year I review sweet wines. It is the favourite date in my tasting calendar. Sweet wines encompass such a fascinating range of styles that I guarantee there’ll be something for everyone in my list of top wines.
What is Port? The simple answer is a sweet, fortified red wine. However since Brussel’s bureaucrats meddled with European law only the sweet fortified red wine of Portugal can be labelled as port.