Simon J Woolf & Friends on Wild and Wonderful Wines
Simon takes a look at the extraordinary expansion in traditional qvevri winemaking in Georgia. What does it mean for quality, and how do you know what’s really in the bottle? With some notes about the OIV’s new skin macerated white wine category, which should help Georgia to classify its output more precisely.
Simon analyses Aldi’s decision to list an orange wine for only six pounds, and probes into its production methods and the thoughts of its producer
Simon is lucky enough to taste an incredible vertical of Gravner’s wines, during a celebratory weekend as his book Amber Revolution launches in Europe
Claus Preisinger shows that Burgenland’s Grüner Veltliner can really deliver, if it’s macerated for five months in a Georgia qvevri.
Some wines really are unique. Giorgi Natenadze’s are made from wild vines growing in mountain forests, some up to 400 years old. They taste quite otherwordly.
Mick & Jeanine Craven are leading the charge for experimentation in Stellenbosch, and their efforts are paying off with some superb skin fermented Clairette and Pinot Gris.
Theo Coles makes naked, stripped down wines in Canterbury, New Zealand which use skin fermentation to achieve magical ends.
Austrian supermarket chain Hofer (AKA Aldi) isn’t the first place one expects to find an orange wine for sale. But Waldherr’s “Orange” Sauvignon Blanc 2017 was on the shelves in December.
Poland doesn’t get the respect that it deserves, either with food or wine. Ignorance too often clouds the landscape. I was recently on a train to Warsaw eavesdropping as four Brits struggled to come up with a single dish other Read more
Christmas means different things to everyone but to me it means dodging career talks and getting new pyjamas. It doesn’t stop there – There is much, much more not to like. To pick but a few from the Grinch’s hat: Read more