I’ve been getting a copy of this regular newsletter from Domaine de la Vougeraie for ages, but recently asked if I could have a pdf version for ‘archiving’. Having received a copy, I thought other people may also like to see it. The pdf format is not perfect, and that’s because this should be a 4 page, gate-fold article but as a pdf is only two pages – i.e. page 4+1, and page is 2+3, but I’m sure you’ll work it out 😉
…and this white wine glass is meant for seriously huge oaked Chardonnays, of which Burgundy produces many, such as Pouilly Fuisse…
you live and learn! 😉
let me just say, into a headwind – I guess that will be another wow…
More on that departures board. Also here!
And…
Occasionally, say with a white burgundy, this is attractive – “sexy sulphides” a friend calls it.
Screwcaps, Victoria Moore. The Guardian
Note, that I cannot condone the use of the non-UIPAC spelling – it should be sulfides – even if I prefer the former… 😉
Am I the only person in the world that’s totally bemused by this… er… er… tawdry ‘news item’… ‘thing’…(?)
[Tell me if you can help with a more appropriate adjective…]
“All of us at Matchbet are absolutely delighted to be working with Liv-ex, whose indices are the authoritative source of information about the state of the fine wine market. We believe that Liv-ex’s users will benefit from an ability to both hedge, and speculate, on Liv-ex’s price indices. The market has just been launched, but already there are significant betting opportunities. I believe that the market will quickly develop into a major companion site to Liv-ex for all those seriously interested in the wine industry.”
There’s nothing wrong with this as a business model. In fact, it makes a lot of financial sense. As well as paying to have their brand name on a door, sponsors provide the boutique hotel chain with free posters, maps and point-of-sale material. In return, they get at least one spot on the wine list. To me, it’s a slightly uncomfortable exchange. Are these bottles selected on merit or to satisfy a sales manager?
Room Service, Tim Atkin. Intelligent Life
No it isn’t the 1st of April:
One recent, newsworthy project has been the identification of a compound responsible for pepperiness in Australian Shiraz. Called rotundone, it is found in lots of herbs and vegetables, and it’s incredibly potent. For example, just 5 mls of rotundone would be enough to make all wine in Australia taste spicy.
Rotundone. Dr Jamie Goode
The nose doesn’t lie.
When you smell something it passes straight into the brain without any intermediate processing. Unlike vision or hearing, olfaction is unmediated. It’s the real thing, and it works both ways: just as a scent on the air can take us back in time instantaneously and so often overwhelmingly as to be disorienting, so memory can recall smells we have conciously forgotten…
Comrades, Michael Bywater. Granta | 104
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