Brettanomyces

It’s Not Unnatural to be Wine – A Skeptic’s View

Friday, May 6th, 2011

Television viewers in the UK will have recently been treated to an advertisement for Dolmio Ragu sauce in which a family of towel-textured, round-faced puppets make lasagne while a voice-over tells us Dolmio tomato sauce is made from ‘100% natural. Which is nice if you want to be reassured that what gets mashed into your […] Continue Reading →

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How Should Albariño Taste? A Palatable Debate

Thursday, February 10th, 2011

A few weeks ago I found myself in the midst of a blind tasting with five Masters of Wine candidates. I will tell you how I came to be there another time, but part of it was down to my – dare I say childish – love of blind tastings. Once we had spent a […] Continue Reading →

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