Tag Archives: Wine analysis

How we perceive wine

Our sense of taste arises from specialized sensory cells in taste buds on the tongue, palate, soft palate, and in the throat. There are around 5,000 taste buds in the mouth, each with 50-100 sensory cells or chemoreceptors. These sensory … Continue reading

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The Qualities of Riesling

I recently presented a blind tasting of six different rieslings from around the world. In a similar vein to the Alsatian tasting I presented earlier, one of the aims was to explore the similarities and differences of wines with a … Continue reading

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Launch of the Oxford Course on Wine

I first started this blog as I was becoming interested in blind wine tasting. The main focus of this blog was to promote education about wine in a simple and easy-to-understand manner. The wine business is complicated, with a history … Continue reading

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Blind Tasting Society’s Finale

You will struggle to find anything more typically ‘Oxford’ than a black tie dinner. Perhaps it is because of a small number of College- and University-sanctioned events that actually require this dress, which thus encourage various College and University societies … Continue reading

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Wines of Alsace

In the 18 months or so that I have been blind tasting, I have occasionally seen a (generally more-experienced) taster stick their nose into a glass and exclaim, “Smells Alsatian“. They then have a taste, swirl the wine around their … Continue reading

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Essence of Condrieu

Viognier is a difficult grape varietal to deal with. When ripening, the grapes rapidly build up high sugar levels, often before the grapes reach phenolic, or ‘flavour’, ripeness. The challenge is to achieve this phenolic ripeness before the grapes develop … Continue reading

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Château La Nerthe – red wines

This post continues my account of a tasting presented by Christophe Bristiel of Château La Nerthe to the Oxford Wine Circle. We tasted three vintages of the Château La Nerthe Rouge – 2007, 1998 and 1986, classic vintages in three … Continue reading

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