Tag Archives: myth

Links on biodynamics and wine-ratings

Just wanted to share a few links I came across recently on the UK Wine Forum.  They are not new articles, but I found them interesting.  If you are a regular reader of my blog, you will probably find them … Continue reading

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Terroir is utter bollocks

Not my words, but a parting shot from Malcolm Gluck as he recently left The Oldie magazine.  Taken at face value anyone who spares a moment to think about his assertion would have to disagree.  Even using the narrowest of definition of … Continue reading

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Steak, wine and astringency reduction

As a rule, I am pretty laid back about matching wines with food.  I am normally happy to go with the conventional wisdom in the company I am keeping.  Not because I think that always results in the best matches, but … Continue reading

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The roots of biodynamics

Wine drinkers tend to think of biodynamic wine production as organic with bells and whistles: the bells of  biodynamic preparations, and the whistles of a lunar calendar.  Certainly that seems to be borne out by Demeter’s requirements for biodynamic certification, at least in the … Continue reading

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Extrinsic influences on taste

If you saw my previous post, you might well be wondering if I really was saying that knowing about a wine, or thinking that you do, actually affects taste and enjoyment. Or did I really mean that knowledge merely affects … Continue reading

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Why wine tastes the way it does

Environment Lots of anecdotal evidence for this one.  Supposedly explains, for example, why rosé wines taste better when you are drinking them on holiday in southern France. Ambient light There is experimental evidence that the colour of ambient light affects taste. … Continue reading

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BD or not BD?

But that should not be the question.  It is all to easy to hang the biodynamic tag on a producer or a bottle of wine, and get into discussions about whether adoption of biodynamic winemaking has lead to improvements, or … Continue reading

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The cult of the natural

For as long as I can remember in the relatively short life of my wine geekdom, the standard temperature advice for long term storage of wine has read something like: ideally around 12 or 14°C, avoid extremes of heat and … Continue reading

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Beaujolais and the benefits of a good map

There is a myth abroad that the less prestigious straight Beaujolais, as opposed to Beaujolais-Villages and the Beaujolais Crus, originates in the sandy alluvial plains of the South and East of the region.  In fact I have heard this said so often that … Continue reading

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When wine tastes best

For me the answer is… root days! And isn’t that what you might expect if you subscribe to a rather literal interpretation of the importance of terroir? Or could it just be that the whole idea is a load of … Continue reading

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