A tasting of Madeira and New World Tawnies is my idea of fun, but only if we leave the two drier styles of Madeira on the shelf, so that's Verdhelo and Serial off the menu.
Sherry is the most underrated wine style ever, offering incredible value for money and a simply stunning treat for your tastebuds. Yeah, I love it, or at least, I love the rich ones, the Oloroso’s Creams and Px X Sherries. I’m afraid I’ve struggled over the years to really fall for the drier styles and while a crisp fino on a hot summer patio can be very refreshing, I’m afraid my heart strings are really pulled by those unctuous rich ones that we love to soak our truffle sponges in.
Aged Colheita ports or old tawnies to you and I are perhaps one of the best treats you can ever give to your taste buds. Always produced from a single year, they have to be aged for a minimum of 7 years, but its common to find them aged up to and sometimes beyond 50 years.
It's time to start thinking about Ports again folks and for this week in particular, the vintage type. Then again, I’m often thinking about vintage ports or as I prefer to call them, one of life’s essentials.
Marks & Spencer have just announced their new star for Christmas, a white mulled wine and it seems like every newspaper in the country is running with the story. My own questions are why has it taken so long and why the surprise? Perhaps even, why red to start with?
If it's a really special occasion, don't be a scrooge - plump for champers
Have you ever tried an Australian Sangiovese or Tempranillo? If you haven’t then you really should because these classics from Tuscany and Rioja produce cracking alternative styles and this old guy is a big fan.
I wish it could be big red week every week as this is the category I find myself revelling in. Its also a category that has grown exponentially in recent years if like me you consider big reds to be those with lots of body and the alcohol to match.
With the cool weather coming in (yeah, Im pretending we actually had some sun), I enjoyed tasting what I call ‘big whites’, by which I mean ones with multiple layers of flavour and a memorable finish.
To say the last few days have been interesting would be to way understate the impact Spanish whites have had on me. Its one of those styles that often get lost on the shelf in the fog of Marlborough Sauvignons and Aussie Chardonnays, but take a leap of faith folks because they are really good.
