LEFTOVER WINE WILL KEEP IN THE FRIDGE FOR A WHILE

 

Nearly a month ago I became unwell. This resulted in a few visits to the doctors, an ultrasound procedure and  4 days in hospital followed by an endoscopy procedure.

Before I became unwell I had opened a bottle of the superb Church Road Reserve chardonnay 2018. Over two days I managed to drink a half bottle of this wine. When I was prescribed medication and couldn't drink I decanted the remaining half of the bottle into a 375ml bottle and tightly sealed with the screwcap.

Yesterday I opened this bottle which I've kept in the fridge and the wine is superb and in good condition.

I just thought that I'd let you know.

NO DISTRACTIONS

 

In the early days of 'cleanskin' wines I was a supporter of the concept where winemakers had the opportunity to move along overstocks and other surplus to requirement wines without having to go to the expense of producing labels, capsules and printed cartons. I did this because, being in the industry I generally had an idea of the provenance of the wines and trusted the 'blurb' that companies used to promote the product.

Unfortunately, 'cleanskins' proved to be popular and wine producers began deliberately producing low quality and cheaply made wine to match the cheap price points. The wines were no longer 'failed export orders' or surplus stock of high input wines. 

Caveat emptor.*

* Let the buyer beware -  for those who didn't make the P classes at school.

THERE'S NO ACCOUNTING FOR TASTE

Is Sauvignon Blanc the world's most popular wine type?

Some pundits are touting this and 90% of New Zealand's wine exports are from this boring style.
It may be crisp and refreshing but so is soda water with a splash of lemon juice.

Originating from Bordeaux in France, Sauvignon Blanc for centuries produced 'Graves-style' dry wine that was good as an aperitif but never considered to be in the 'top team' of wines. It's now grown in most wine producing countries and dominates white wine production.

Go figure.

DIGITALLY ENHANCED

The Wine Guy just told me about that bastard AJ and his aesthetically challenged sidekick Baxter.

I agree with TWG's wine suggestions but would add some beer:

IF YOU CAN'T BEAT THEM ....

I note that Constellation, one of the world's largest beer, wine and spirits company has purchased shares in Canopy Growth a Canadian medical marijuana company.

Constellation shares having been running hot over the last few years (sadly after I left the company).
This investment no doubt will give Constellations shares a new 'high'

SOUR GRAPES

Have you noticed that in any country outside of France, Australia and New Zealand winemakers label Pinot Gris as Pinot Grigio?

In some ways this is a good thing as the godawful offerings from Italy, USA and South America are basically shit. The wines are usually made from under ripe grapes and are sulphured to hell.

 In Northern Italy the grapes don't ripen properly because the climate isn't good enough and in warmer countries grapes are picked early, before they are fully ripe to retain 'freshness'. What a lot of codswallop (they do this in South Africa with Sauvignon Blanc, trying to emulate a Marlborough style) as all you get is wine made from sour grapes that tastes weak, bitter and because it's basically out of balance, doctored with preservatives.
Avoid it al all costs.

What really pisses me off though is that now producers of fairly good Pinot Gris from countries that can make the stuff properly, are labelling it as Pinot Grigio. This doesn't include France however but that's just attributable to their arrogance.
This is done so that stupid consumers in UK, Canada and USA can recognise their 'favourite' plonk. Why they think that Pinot Grigio should be their favourite is anyone's guess - either they are stupid or have been cleverly duped by the marketers.

A SYMPTOM OF MADNESS IS DOING THE SAME THING OVER AND OVER AND EXPECTING A DIFFERENT RESULT

The joke goes something like this:

Patient: "Doctor, my arm hurts when I hold it up like this"

Doctor: "Well stop doing that then"


I read that Anne-Claude Leflaive of the Burgundy house Leflaive, in an interview with drinks business was complaining that cork failure was responsible for oxidation in her wines.

“We don’t know exactly where the problem comes from, but we think it comes from the cork,” Leflaive told db.

Well, hello, why doesn't she wake up and use screwcaps?