So, it turns out my first blog was somewhat of a success! Having very little academic interest in my school years led me to believe that writing wasn’t for me, but as it happens if you have a passion for what you’re writing about then it can be rather enjoyable.
Having deliberated over what my next subject would be I reached the decision to tackle Cuban cigars. Why is Cuba the first name most think of when the word cigar comes up? Is there something that sets Cuba apart from the rest?
In my student days, the concept of ‘leftover wine’ was, I have to say, utterly foreign to me. Any wine in the house was gone in a matter of hours, and I’m afraid I would have read an article like this one with utter derision.
In his blog, The Oxford Wine Company's newest recruit Thomas Fowler makes his first foray into the world of Cigar smoking.
Xeres, Jerez, Sherry, Granny’s tipple; whatever you call it - for me this southern Spanish region produces the most unique, diverse and undervalued wine in the world.
Trends in wine are a funny thing. We’re all familiar with the biggest trend in recent years - everyone drinking bottom end Chardonnay from the supermarkets and suddenly no one touching it but drinking Pinot Grigio instead (though that’s an old example and Pinot Grigio is now gradually on the way out itself). But who actually sets the trend? Well it’s not the wine trade – although sometimes there is a bit of a trickle down effect from the trade to the public. The trend, in most cases, comes from the wine drinking public with the wine trade following in their footsteps to supply the styles of wine that they want.
In honour of English Wine Month, Matthew talks about pairing our long-established English cuisine with our comparatively new wine production.
“So you’re in the wine trade? Wow, that must be interesting! So you go abroad a lot to all kinds of interesting places and taste loads of wine?” Well, actually it’s not quite like that… “But I bet you have a fantastic time – I wish I had your job.”
Everyone in the wine trade is used to this kind of response from someone on first hearing what your job is, and their preconceptions are accurate some of the time, but things are never quite what they seem.
Theo takes you for an inside view of the wine industry.
Many red wines in restaurants, pubs and even at wine tasting events are served too warm. The main reason for chilling some reds is to moderate the harsh aroma of alcohol and to bring out the fruity and aromatic characteristics within the wine. It can also provide another level of re-freshment and enjoyment along with unlocking some new and exciting food and wine pairings.
An informative and irreverent look at the origins of winemaking from The Oxford Wine Company's Theo Sloot. Follow the path of the ancient vine from the Black Sea to Marseilles, with special mention to Noah, Pythagaros and of course the Romans.
Tasting wine is a subjective business. In the wine trade we try hard to be as objective as possible, but ultimately that's an impossible task. We all have our own preferences for certain styles of wine so naturally we mark the wines we like higher than those we don't.