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Latest articles
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Is what I describe as a ‘burnt rubber’ aroma or flavour in some – mainly less expensive – South African red wines a figment of my imagination? If not, what causes it? These questions have bugged me for a long time and I know I am not alone.
Earlier this week a tasting and. More...
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Almost all wine-producing countries are making better and better wines every year but I am seriously impressed by how much more refined Argentine wines are today than they were even two or three years ago. I may well be wrong but this seems to have happened less as a response to market demand –. More...
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I bring good news for lovers of Fergus Henderson's award-winning St John restaurant in Smithfield, whose 'bag for life' is shown here with the usual nose to tail eating emblem. It is now open for Sunday lunch. Since last Sunday 5 Oct the newly refurbished St John (still very white but now. More...
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Latest tasting articles
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Almost all wine-producing countries are making better and better wines every year but I am seriously impressed by how much more refined Argentine wines are today than they were even two or three years ago. I may well be wrong but this seems to have happened less as a response to market demand –. More...
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See Sauvignon – methoxypyrazines v thiols for the background to this tasting in London with Saint Clair winemaker Matt Thomson (pictured left).
I have given UK stockists and/or prices for a few of the wines but some are either no longer commercially available or sold through. More...
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Forum (latest posts)
Burnt rubber = usually, mercaptans, a.k.a. thiols. Gas chromatography may be needed to confirm their presence. They come from various sources, and appropriate oxygen intake during winemaking is essential to prevent their presence in the finished wine. A very common problem in some areas of Spain,. More...
Thanks for that enlightenment Julia. More...
Guys -
Your point about TCA in the winery is well taken, but this bottle's t-cap cork positively REEKS.
[B]Jancis[/B] - I was told by Paul Mugnier, National Sales Manager for Premium Port Wines in the USA, that he believes the corks are treated with a special sealant to reduce the chance of. More...
