How English Wine Beat Champagne at Its Own Game
How wine in England went from a historical footnote to a genuine rival to Champagne: the chalk, the 1988 gamble, and the blind tastings that proved it.
How wine in England went from a historical footnote to a genuine rival to Champagne: the chalk, the 1988 gamble, and the blind tastings that proved it.
Wine alcohol content explained by type, from a 5.5% Moscato d'Asti to a 22% fortified Sherry, and why the average bottle keeps getting stronger.
What biodynamic wine is: Rudolf Steiner's farming philosophy, the numbered preparations, the lunar calendar, certification, and an honest look at the evidence.
The main types of wine glasses explained, what each shape is actually built to do, how to choose a sensible set, and whether it all really matters.
The correct serving temperature for every major wine style, why temperature changes how wine tastes, and how to chill or warm a bottle fast.
How to decant wine properly, whether for removing sediment from an old bottle or aerating a young one, and which wines actually benefit.
What tannin in wine is, chemically and biologically, where it comes from, why it produces astringency, how it changes with age, and how to describe it.
What Prosecco is, made from: the Glera grape, the tank method behind its bubbles, its DOC to Cartizze quality pyramid, and how to serve and pair it.
What pet-nat wine is, how the ancestral method that makes it works, its surprising history, and how it differs from natural wine more broadly.
Malbec grapes explained: flavour profile, the Argentina versus France divide, key growing regions, and the food pairings that suit each style best.
The core wine pairing principles, explained in full: how acidity, tannin, sweetness, and body actually interact with food, and where every rule is meant to bend.
Red, white, rosé, sparkling, fortified, and orange: how each of the six main types of wine is actually made, what it tastes like, and which grapes define it.