Portuguese Whites for Summer
At the time of writing this, I am exactly eight weeks away from my first exam of the Master of Wine programme. The revision has ramped up and truly I have never worked so many hours in my life. Here's what a typical day might look like.
The concept of Terroir, a product having a sense of place and being influenced by the land, climate and atmosphere surrounding its production, is synonymous with the world of wine. In whisky however, it's a concept that doesn't really get spoken about all that much. There's a long-held assumption that flavour derived from barley, rye, corn and wheat comes from the grain itself followed by tinkering at the production stage and then through time in oak during maturation.
Sundays are always a little different for the retail team at The Oxford Wine Company. The shops close at 4pm and now that summer seems to be finally approaching, we get to head out while the sun still shines. Add that to the easing of lockdown restrictions and, like so many others in the UK, we finally get to spend a bit of face-to-face time with our colleagues and not have to rely entirely on emails or Zoom to keep in touch. So, with this newfound sense of freedom, it was an absolute delight to be invited by the folks at The Oxford Artisan Distillery to head up to the top of South Park and pay them a visit on just such a Sunday.
Our friends at The Oxford Wine Café are delighted to be welcoming guests inside once again after a long closure due to lockdown restrictions.
The Oxford Artisan Distillery have released their inaugural whisky, read on to find out more.
Italian sparkling wine has become synonymous with Prosecco in recent years but, with sparkling wine made in most Italian regions, did you know that there are several other delicious options to sample?
Being an MW student during a lockdown is tough. Like other education, the entire study programme has become virtual. There are no more visits to wineries, no tastings to attend, and limited opportunities to make friends and bond with fellow students.
What is the best thing to do after a long day of blind tasting? Anyone who works in the wine trade will tell you that the correct answer to this question is 'have a pint of lager.' And that is what we, a group of fifty or so MW students, did in the evening after our first day of classes at the Austrian Wine Academy. Repeatedly.
When you think of German Riesling you may automatically think of Alan Partridge ordering half a bottle of Blue Nun or you may think about the copious amounts of Black Tower you would guzzle because it was sweet and didn't really taste like wine. *For disclosure, I am too young to remember guzzling Black Tower, in my day it was all about Cactus Jack Apple Schnapps... urgh*