I’m forever making Bubbles

Paul Howard Articles, Blog, Wine Reviews 0 Comments

Bubbles

I’m forever making Bubbles A popular Wine Alchemy event is called Making Bubbles; how different ways create sparkling wines. Each has advantages and disadvantages. Wine comes from the alcoholic fermentation of freshly picked grape juice. We regard this chemistry is straightforward, but for centuries, it was unknown. We know now that yeast digests the sugar in the grapes, producing alcohol and carbon …

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Ca La Bionda Casal Vegri is one excellent Valpolicella

Paul Howard Articles, Blog, Italy, Organic, Wine Reviews 0 Comments

Ca La Bionda Casal Vegri

Ca La Bionda Casal Vegri is one excellent Valpolicella Recently, I returned from an inspirational trip to Valpolicella. Amarone has firmly re-established the reputation of this region. But what of Valpolicella itself, a lighter red wine made from the same grape varieties as Amarone? If you want an excellent example, try Ca La Bionda Casal Vegri. The Valpolicella challenge Valpolicella can …

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Eddie Shepherd’s Walled Gardens Supper Club

Paul Howard Articles, Blog, Food & Restaurant Reviews 2 Comments

Eddie Shepherd, Walled Gardens Supper Club

Eddie Shepherd’s Walled Gardens Supper Club Vegetarian chef Eddie Shepherd describes his Walled Gardens Supper Club as “an underground restaurant serving innovative modern vegetarian food in an informal, sociable setting”. Yes, it is. But my description afterwards was simpler: it’s brilliant. Here’s why. Supper Clubs are where people sit down to eat in the homes of strangers. These are also …

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What is terroir and does it matter?

Paul Howard Articles, Blog, Wine Reviews 0 Comments

Terroir

What is terroir and does it matter? Terroir is a French word without a simple English translation. The Oxford Companion to Wine devotes a couple of pages to it. However, my favourite explanation is from literature: “For nitrates are not the land, nor phosphates, and the length of fibre in the cotton is not the land. Carbon is not a man, nor …

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Discovering Dry Sherry, Part 2. May the Flor be with you

Paul Howard Articles, Blog, Spain, Wine Reviews 1 Comment

Discovering Dry Sherry Part 2

Discovering Dry Sherry, Parte Dos Manzanilla, Manzanilla Pasada, Amontillado and Palo Cortado In Parte Uno of discovering dry Sherry, we met Fino and Oloroso. These are two completely different wines yet they originate from the same base wine. The essential difference between them is that their creation is either by ageing biologically with flor or by ageing with air. But dry Sherry …

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Discovering Dry Sherry, Part 1: Fino and Oloroso

Paul Howard Articles, Blog, Spain, Wine Reviews 0 Comments

Discovering Dry Sherry

Discovering Dry Sherry Parte Uno: Fino and Oloroso Britain has enjoyed Sherry since the 14th century and was primarily responsible for its popularity around the world through trade. It comes in all sorts of dry and sweet versions. This piece focuses on Discovering Dry Sherry, the Vinos Generosos, Spain’s great gift to the world. Part 1 of this article covers …

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