The best advice I ever got when I asked the question; “How do I learn how to taste wine” was from a sommelier in France in the early ’90s when he said; “you learn how to taste wine at home!” Step one; Looking at the colour of the wine The first step in tasting a…
Malbec is a fantastic red wine with no “mal bouche”. The word “malbec” originates from the French word “mal bouche,” meaning “bad mouth,” because ancient French winemakers referred to the wine’s dark color and bitter tannins as a “bad mouth (feel)”. Warm-climate Malbecs, such as those produced in Argentina, South Africa, or Australia, exhibit dark…
Sipping wine is a wonderful thing but we’ve all been there before; we’re at the end of a long evening, having consumed a lot of wine, and an intense headache begins to form. “Why me? Why now? Why?!” Why does wine give you a headache? Are sulfites to blame? The short answer is no, sulfites…
Tasting wine in 4 easy steps Wine is the gift of gods, Bacchus in particular. The ancient Greeks argued that wine reflects the peculiarities of the national flavor of the country where it is produced. One can only enjoy wine if one knows how to taste wine by following these 4 easy steps. Each individual…
I am using the world’s friendliest online business engine…it’s free…forever! Groot Constantia celebrates wine history and heritage in a bottle. The world-renowned wine estate Groot Constantia is a wine farm in Constantia in the South African city of Cape Town. Wine has been produced on-site since 1684. These wines, Syrah and Merlot among others, are…
Join me on a wine and cheese journey or should I say a cheese and wine journey? We will be exploring the wine and cheese regions of 7 countries ranging from “New World” destinations like Napa Valley (California, USA), Barossa Valley (South Australia), Cape Winelands (Western Cape, South Africa) to Old World countries like Tuscany…
To really enjoy blue strong cheese, we need to differentiate between the facts and the fiction. What all blue cheeses have in common is the presence of a strain of penicillin mold which is introduced directly into the cheese curd before it is shaped. The cheese is then pierced with metallic spikes to allow air…
