Why don’t you rate wines? I have been asked several times why when I’m reviewing or writing about wines, why I don’t offer them a score or a numerical rating. Aside from not being a really efficient numbers person – maths has never been my strong suit – I don’t score wines because I want [...]
Posts Tagged ‘acidity’
Petaluma Clare Valley Hanlin Hill 2008 Riesling
Posted in Wine Knowledge, Wine Reviews, tagged 2008, acidity, chalky, Chardy, cinnamon toast, citrus, cumquats, Dave, flinty, minerally, palate, rich, Riesling, South Australia, varieties, wine on August 13, 2010 | 1 Comment »
Maybe my relationship with Riesling was just over. Its not you its me. MY palate has changed and there is no longer room in my cellar for you. Sure, we’ll meet again from time to time – with mutal friends and at work events and functions and we’ll be polite to each other. But it just won’t be the same.
Yeast+Sugar=Wine … Right? Save us Super Yeast Man!
Posted in Wine Knowledge, tagged acidity, alcohol, bottle fermentation, Brettanomyces, carbon dioxide, Cheers!, fermentation, fructose, glucose, grapes, grapevines, Methode Champenoise, photosynthesis, science, Sparkling Wines, sugar, Super Yeast, tomato, tradition, vineyard, wine, Yeast, yeast cells, Yeast Man on July 16, 2010 | 6 Comments »
Some people don’t correlate the relationship between sugar, yeast and alcohol. In Australia the only legal permissable use of cane sugar in wine is for “dosage” in Methode Champenoise or Sparkling Wines. (This is one reason Sparkling Wines have more calories ladies…). Thus, the only legal way (in Australia) to get sugar in your fruit (grapes) [...]
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