Wine just tastes of wine: on objects and perception, part 1
How do we perceive wine? How do we make sense of the world around us? Is there such a thing
Read moreHow do we perceive wine? How do we make sense of the world around us? Is there such a thing
Read moreNin-Ortiz is Ester Nin (viticulturist for Daphne Glorian’s Clos Erasmus) and Carles Ortiz (grape grower), who met and merged there
Read moreRueda is unusual in Spain for being a white wine region. It’s also unusual in that it’s almost, but not
Read moreA few days ago I reported on six of the twelve Chardonnays (and Ring added her notes, after tasting through
Read moreSome wines tasted over the holiday period, with an emphasis on sweet and Bordeaux. Champagne Ruinart Blanc de Blancs Non
Read moreJanuary 6, 2021 – I received the same wines as Goode, a few weeks later, and thought it would be
Read moreMoncuit farm without herbicides and pesticides, and are organic but not certified. The base wine for this vintage 2012 is
Read morePort.Club is a new membership retail platform by the Port House Churchill’s. For a drink that has laboured under a
Read moreIn our heads, we have a remarkable organ. The brain. It’s mushy and jelly-like, and it weighs around 1.4 kilograms.
Read moreCharla Haasbroek is the winemaker at Sijnn in the Cape South Coast region of Malgas. It’s a special place, pioneered
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