This blog began as a record of taking the WSET Diploma, during which I studied and explored wines and spirits made all around the world. Having passed the Diploma and become a WSET Certified Educator, the blog has become much more: a continual outlet for my passion for the culture of wine, spirits, and beer.
I aim to educate in an informal, enlightening, and engaging manner. As well as maintaining this blog to track my latest enthusiasms, I provide educational tastings for restaurants and for private groups. Details can be found on the website, and collaborations are welcome.
Wine is my primary interest and area of expertise and this blog aims to immerse the reader in the history of wine, to understand why wine tastes like it does, and to explore all the latest news. At the same time, beer and spirits will never be ignored.
For the drinker, whether casual or professional, today is a good time to be alive.
All in france
Aligoté has had a bad reputation: it has high yields and produces wines with searingly high acidity. However, some producers in Burgundy are taking it much more seriously. If yields are contained, then the high acid is well-suited to warmer growing conditions. There are some very good wines being made, and Aligoté is becoming increasingly interesting.
An overview of Montagne de Reims, a region to the north of Champagne which is most famous for its Grand Cru Pinot Noir, but there’s also Chardonnay and Meunier planted, and styles vary according to the village and to the producer. A facsinating example of how terroir is more important to Champagne than is sometimes discussed.
Loire’s dry wines from Chenin Blanc are currently quite fashionable for their high acid, linear, food-friendly style—but that wasn’t always the case. The last 30 years have seen a lot of changes to increase quality: better picking times, less sulphur, longer ageing to make more precise, expressive wines. Understanding Loire Chenin Blanc helps us truly appreciate the style and the quality.
St-Joseph is a—too—large northern Rhône appellation, which makes understanding it difficult. Historically, the best wines came from the southern part, and that’s arguably still the case now. There’s also a determination to make the boundaries more focused. Increasingly, there is excellent white wine being made too. Overall, St-Joseph is overgoing a welcome upswing in quality and consistency.
The Southern Rhône is most famous for Châteauneuf-du-Pape, but there are many other wines with localised influences. Gigondas and Ventoux are affected by the cooling Dentelles de Montmarail mountains; Tavel produces fuller-bodied rosé with perhaps more experimentation than is supposed; and there are the smaller, lesser-known villages which provide particularly good value alternatives.
Châteauneuf-du-Pape is one of the most famous names in French wine, producing a full-bodied style of wine most consumers are familiar with. However, the wines are much more diverse than its reputation suggests, with varied soil types, many grape varieties, aspect influences, weather patterns, and producer choices all influencing the final style of wine. A quick visit to the appellation showed that Châteauneuf-du-Pape has a lot of surprises to offer.
La Cité du Vin was opened in 2016, and is worth visiting Bordeaux in its own right. Last week was the second time I’ve been there and it’s well worth repeatedly visiting: after all, I got a glass of Bulgarian sparkling wine at the end, with views over Bordeaux as I sipped. What’s not to love?
St-Emilion and Pomerol neighbour each other and are always Merlot dominant, but there are lots of differences within the regions: soils, viticultural practices, aspect, quality, and the prices of the wines. Two prestigious regions which are hard to pin down.
A brief trip to Haut-Médoc to learn about the growing conditions, the effects of climate change, the styles of wine, and the effect of the Garonne river and Gironde estuary on the four famous villages of St-Estèphe, Paulliac, St-Julien, and Margaux.
Sauternes is a famous region for sweet wine in the south of Bordeaux. On a brief visit there, I learnt all about the importance of climate, inconsistent weather, and rivers, how noble rot develops, and how the wines of Sauternes are made. And I got to visit Château d’Yquem!
Languedoc: a vast region that’s difficult to wrap one’s head around. But a brief trip to Pic-St-Loup and St-Chinian gave an insight into the high-quality potential that small producers are capable of fulfilling.
The Rhône is best known for its red wines, but there’s a fair amount of white wine made too, varying in style and price point: rich and aromatic to fresh and easy-drinking. That diversity makes white Rhône well worth exploring.
Has Beaujolais finally shrugged off its Nouveau image? The wines are now considered as serious and distinctive, with their own identity. So it’s time to revisit the region and consider what makes Beaujolais so unique.
Cahors is the traditional heartlaand of Malbec, and is the only appellation in France dedicated to the variety. Due to the success of Malbec in Argentina, there’s a renewed sense of purpose in Cahors with an astonishing range of styles made from just the one variety but from many different soil types and aspects. After meeting a number of producers, I came away with the impression of a dynamic, ever-changing region.
Vin Doux Naturel is one of the great, historic styles of fortified wine, made all over the south of France. It’s not a fashionable or well-known style, but it’s been made for centuries and is full of history. There is an incredible range of wines made, from fresh and fruity to oxidative and mature, making it extraordinarily versatile. I got to taste the wines of several producers—including a wine from 1895, which made the 1959 look young…
It can be difficult to find good Bordeaux that’s also affordable. Cru Bourgeois is a category which offers approachable, good-value Cabernet Sauvignon based wines. Read more to find out about these alternatives to expensive Left Bank wines.
Meursault is a village in the heart of Côte de Beaune famous for producing rich, opulent wines. But things are changing as I found out at a tasting - the wines now are designed to be more expressive of the part of the village they come from.
Crémant de Bourgogne is made from the same grape varieties grown in Champagne and isn't too far away from the famous sparkling wine region. Can Crêmant de Bourgogne match champagne?
Champagne is one of the iconic wines of the world. But why is it sparkling? Why is it made like it is? My recent trip to the region gave an insight into the history of style of champagne, which is much imitated but rarely replicated.
There is an extraordinary number of appellations within Burgundy. Some of them are quite obscure and provide an opportunity to find good-value alternatives to more famous names.
