Do you like a full-bodied red, with fairly grippy tannin and black fruit? Bold enough to warrant some oak-ageing? A wine that can develop cedar, mocha, graphite with age? Something to pair with hearty roast beef, steak, venison? Then look no further than Cabernet Sauvignon. If you need an excuse to treat yourself, I can […]
How Riesling Ages
I regularly give 6-9 year old traditional Mosel Rieslings at my wine courses. Many students are confounded by its petrolly aromas, and undecided about its honeyed flavours, balanced against finely chiselled acidity. Winemason, one of the leading importers of German wines in Ireland,* invited Anne Krebiehl MW to Ireland this summer, to give a very […]
