Articles
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3 weeks ago |
winemag.co.za | Jamie Goode
The wine world is very sizeist. We wine geeks tend to favour small producers, and to dislike big wine companies (although we seem to make exceptions for Champagne and Port, though, where we recognize that some of the bigger companies tend to make some of the top wines: more on this later.) Is this size-ism justified? And where does it come from? If we are to tackle the question of whether fine wine can be made at scale, first we need to define ‘fine wine’.
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1 month ago |
winemag.co.za | Jamie Goode
Balance is supposed to be one of the four key elements in assessing the quality of wine. The acronym BLIC is often cited as the way to assess a wine’s merit, standing for balance, length, intensity and complexity. This sounds fine, but in practice it’s quite ludicrous. Following this system, I’ve seen some people even go to the bizarre length of timing the length of a wine in seconds.
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2 months ago |
winemag.co.za | Jamie Goode
How much does a wine glass matter when it comes to enjoying wine? This is a really interesting, and sometimes contentious topic. All of us have tales about how we enjoyed an expensive or rare wine out of an entirely unsuitable wine glass. Most American and Canadian hotels don’t have wine glasses or indeed any glasses in their rooms, and so often when I’ve been room-partying with wine friends we have drunk wine out of plastic cups.
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Mar 5, 2025 |
winemag.co.za | Jamie Goode
There are strong opinions about the use of cultured yeasts in winemaking. I need to acknowledge here that some years ago I did some paid work for a yeast company, Lallemand, although I haven’t done any work for them in a few years now. But the fact that I have earned money from a yeast company in the past needs disclosing. Having said this, I’m also a big fan of the natural wine movement, and most of the wines I love are made with indigenous or wild yeasts.
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Feb 4, 2025 |
winemag.co.za | Jamie Goode
One of the remarkable things about wine is the association that even normal people have with the fact that here we have a liquid that can age. And not just survive, but actually get better with age. Of course, we are familiar with the ethereal level of fine wine with deep underground cellars chock full of first-growth Bordeaux, top Burgundy and Vintage Port, to be sipped over black-tie dinners over long tables in country houses.
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RT @historyinmemes: Alex Lifeson argues with his parents over his decision to drop out of school, deciding to focus on music and his band R…
A deep dive into Zinfandel. Tasting 59 examples in a field in England. A beautiful evening and some nice discoveries. https://t.co/28u3qzesqG @CalifWinesUK @CalifWines_US https://t.co/7I6WHxddlo
Other countries' sports - so hard to understand them - in a bar in Vancouver and they are showing hockey. I don't think I could ever get into this.