 Latest articles
Cape Crusaders and burnt rubber
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 discussion in London for UK wine journalists with a group of top South African winemakers, described by Chris Williams of the Foundry/Meerlust as “some of the most self-critical in the industry”, gave me a chance to scratch this itch. It was far from the only point of debate but it was a good one, and tied in with another question that is much...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts? If you are already a Purple Pager, please log in. |
Log in
Paid membership access only
|
RSS