Wine lovers are often accused of snobbery – many friends will find it intimidating to visit a ‘proper’ wine shop or to buy a bottle of wine for someone that is ‘in the know’ for fear of not knowing what to say or getting it wrong. In reality many of us will be delighted with whatever we get served, but one thing that tends to irritate the wine drinker is the use of poorly shaped glasses that somewhat tarnish our wine drinking experience.
Decanter recently reported on the ‘uneven’ nature of the 2014 wines from Bordeaux’s Right bank, compared to the relatively consistent fine wines of the Left bank, suggesting that soil type played a key role in the region’s fortunes.
A real buzz surrounded the release of Mouton Rothschild’s 2014 vintage on 28th April – not least because the opening price is lower than any other physical vintage of Mouton’s. At only a few pounds per bottle more than the 2013 , which is also still in barrel, it’s exciting news, and offers some hope following the recent murmurings that En Primeur would cease to exist if no enthusiasm could be generated about this year’s campaign.
When we think about wines with a global reputation, we tend to think of France first and foremost. Certainly when we talk about wines that are popular within the world’s biggest market for red wine, China, we tend not to talk about the wines of the new world. But why not? South Africa’s wines are gaining in popularity, their quality has been proven, and it seems that China has taken an interest — if recent reports are to be believed.
If springtime is usually when you start phasing out red and drinking more white, then make this the year that you think outside the box and try something different. Today we’re looking at some creative suggestions for springtime drinks that might just surprise you.
If your only experience of Sherry is a glass of Bristol Cream on Christmas day, it’s time to think again as there is far more to this complex drink than the cream style that was largely developed for the British market. The Spaniards know that there is nothing more delightful to sip in the sunshine than a chilled Fino or Manzanilla sherry alongside some of their local cuisine. Forget everything you thought you knew about Sherry and give it a try – great with tapas, soup or salad. Continue reading
There have been a few recent articles in the wine press suggesting that Robert Parker’s influence is on the decline – like this one from The Drinks Business quoting figures by The Wine Investment Fund. It’s an interesting question that rears its head every year, perhaps more significantly this year since Parker has made it clear he is taking more of a back seat role.
Re-scoring of the 2009s
Love him or hate him, no one can deny Parker’s impact over the last few decades. His scores out of 100 have cast a shadow on the fortunes of Chateaux, leading to many being accused of attempting to make wines that would appeal to the Parker palate in order to secure a high score. His recent re-scoring of the 2009s has shown that he is still a dominant influence on the market. In declaring 2009 to be ‘better than 1982’ and ‘the greatest vintage I have ever tasted in Bordeaux’, Parker has sealed the fate of the wines he has given perfect or near-perfect scores to, and it would be foolish for the investor to ignore this. Continue reading
The Telegraph recently featured a report on whether a wine ought to be decanted before being drunk. You can read the full article here, but its writer, Victoria Moore, made it clear that she isn’t particularly in favour of decanting. Nonetheless she highlights some scenarios in which a wine can benefit from this process. She’s absolutely right that decanting is a personal preference and many of us that work in the industry will have had good and bad experiences of it. Not every fine wine will necessarily benefit — and it’s quite often the wines that we might not expect that will benefit the most. If you’re unsure whether you ought to decant or not, the following pointers might help you decide:
Pour a little first
Even if your wine is relatively inexpensive, if it’s suffering from a bit of bottle stink, decanting it might be just the ticket to shift any sulphurous odours it retains. Give it a little swirl in a glass before making a decision, and if you detect bottle stink, this is a candidate for decanting. Similarly if its flavours are muted, it will probably benefit from the aeration that decanting provides. Continue reading