• Wine education, a tool in your tasting.

    Our relationship with wine is a journey. A long windy road that seems to narrow as we progress, excluding simpler less interesting wines, seeking more serious scintillating sustenance.

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  • Blue Stone Vineyard, Wicklow? Soils and wine.

    It is impossible to establish any correlation between quality of wine and the soil content of any nutritive element… if there were such a correlation it would be easy, with the appropriate chemical additives, to produce great wine anywhere.” Dr Gerard Seguin.

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  • Sustainable Vineyards: Beneficial what… wasps!

    What’s black and yellow, stings and transports yeast around the vineyard? A wasp. Sustainable, natural and part of our fragile ecosystem, but also an important part of pest management in vineyards.   What do they do? Mission A: Transporter; an effective, mobile and fast courier service for yeast. The wasp distributes valuable yeast populations around the vines, even over-wintering the strains in the digestive tracts of future generations. Mission B: Seek and destroy the eggs of moths: Tiny wasps (Trichogramma) lay their eggs amidst those of predators such as the light brown apple moth. Their larvae gorge on the future

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  • Wine yeasts, small but perfectly formed.

    Meet Saccharomyces Cerevisiae, an unassuming single celled fungi with the capability to change the sugar and water in grapes into wine! I can see you’re warming to this little microscopic cell already. So Saccharomyces Cerevisiae, SC for short has 16 other genera within the yeast species that can also turn water into wine. They share the same propensity for complicated names, but none share the stamina and success of SC. SC is always the last to leave the party, fermenting till dawn, enjoying the added pressure of increasing alcohol, lapping up the extra heat, while others such as Hanseniaspora, Pichia

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  • Climate change, global warming and Vintage 2014

    A look at this years progress in vineyards around Europe with thoughts on the erratic weather conditions and pests inflicted on the classic areas by Climate Change.

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  • Why not let Fernando de Castilla introduce you to the world of Sherry?

    An insight into the production of the various sherry styles.

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  • Why is wine always the ‘fall-guy’?

    We love food, we love wine, as a country we pride ourselves in relishing home grown produce, artisan products and high quality food. Why then, do we have such poor examples of wine at the lower end of most restaurant lists? The prices of wines globally remains relatively static, it’s external factors such as increasing duty rates, rents and to some extent reliance on a history of fat margins and high prices which give the consumer such a poor deal when they unwittingly order a glass of house wine. What do you expect to pay for your wine when dining

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  • A day (or 3) in the life of an ‘accredited’ Burgundy Tutor!

    The amazing days spent refreshing my knowledge of Burgundy.

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  • Back to the drawing board. The Master of Wine waits for no-one!

    Harriet’s return to the hamster wheel of MW studies.

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  • Champagne and Alsace: Tindal Team building trip 2011

    A team building trip to Champagne and Alsace for some of the lads at Tindal Wine Merchants.

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  • South Africa Part 5: Addo Elephant Park

    The wild nights in the wilderness at Addo Elephant Park with Dewald and Anaelle of Majors’ Hill and Swallows’ Tale Fame!

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  • South African Trip Part 4: Hamilton Russell, Bouchard Finlayson and… a swim!

    A trip to visit two of the big boys Hamilton Russell and Bouchard Finlayson… with mixed reviews.

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