John Wilson

1 week ago | irishtimes.com | John Wilson

The internet is full of suggestions on how to get the most out of your wine. Some are useful, others pointless and long-winded. I dislike rules in wine but the 20- or sometimes 30-minute rule is simple and something I do most days. I just didn’t realise it was a “rule”. The idea is straightforward: take your white wine out of the fridge 30 minutes before serving and pop your red wine in the fridge for the same period. Why?

2 weeks ago | irishtimes.com | John Wilson

While a small but growing group of wine drinkers enjoy rosé wines throughout the year, sales generally peak when the weather warms up and the sun comes out. There is something about a glass of chilled rosé that sings of summer, al-fresco lunches and dinners on the terrace. Provence was always known for its pale crisp dry rosé, but in recent years it has become hugely fashionable.

2 weeks ago | irishtimes.com | John Wilson

The Sainte Victoire is Aldi’s version of Provence rosé, a wine made famous by Whispering Angel. It is made from the same grape varieties as Whispering Angel but is about half the price. Could you fool your friends into thinking they were drinking Whispering Angel? Possibly, although it is not quite as good. It arrives in Ireland tomorrow. Le Petit Poulet Rosé is made by one of the leading producers in the Rhône valley.

2 weeks ago | irishtimes.com | John Wilson

Adding water to wine does not always go down well with the purists, but it has been done for centuries, as far back as Ancient Greece and Rome. Not only is it acceptable, but in some cases, adding a drop or two of water can actually improve your wine. Wine is about 85 per cent water. The rest is alcohol, but also small amounts of acid, phenolics and minerals that add the all-important flavours that make wine taste so nice.

3 weeks ago | irishtimes.com | John Wilson

With its warm sunny climate, ripening grapes in Sicily was never a problem. Finding buyers willing to pay a premium for quality grapes was more challenging. Traditionally, Sicilian wines were destined for bulk blends, vermouths and cheap fortified wines. But times are changing; Sicily now produces some excellent wines – both red and white – using its range of fascinating indigenous grape varieties.