Author: david

Winemakers often graph the palate curve with the vertical axis representing intensity of flavour and the horizontal axis time. The perfect curve starts quite intense but builds to mid palate and then slowly tapers down to a long back palate with lingering flavour and mouth...

Merlot is notably softer than Cabernet Sauvignon particularly when grown in warmer areas. It is known to be of lighter colour than Shiraz and is generally considered an early drinking red. Merlot does well in heavier clays and better in poorly drained soils than Cabernet Sauvignon....

Lees are the sediment at the bottom of a wine vat made up of things like dead yeast cells, grape seeds, pulp, skin fragments and tartrates. Over time the yeast cells break down and this process termed autolysis releases nutrients into the wine which affect the...

The Rosé Revolution was conceived by Leanne De Bortoli and Steven Webber of De Bortoli Wines to raise the awareness of light, fresh dry style Rose. The aim was to get restaurants and wine bars as well as people at home having a simultaneous tasting of...

Why we dislike H2S H2S (Hydrogen Sulfide) is a rotten egg gas. I suppose I could stop here and everyone would know why we dislike H2S, however its personality is a little more sinister. A little Chemistry: In bottled wine H2S is a byproduct formed when...

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