Drinking Sweet

Originally publishing in TWD's Magazine on March, April and May. This is my thoughts on drinking sweet wines.


Loire Valley Chenin - King of the Sweet wines?

It polarises people no end. A lot of people refuse to consider a wine if there is any hint of sugar. But sweet wine is a valid and entirely enjoyable part of the wine spectrum so long as it has one thing - balance. Yep, that is right, I am talking about balance again. In context of sweet wine, it means that the wine has enough acid, phenolic grip (tannins), body and savoury characters to balance out the sugar so the wine is not cloying or sickly.



Mosel Riesling - Emperor of Sugar?

The best sweet wines are some of the most complex wines you are likely to taste, they have the ability to linger on your palate a lot longer than most dry wines and they have a huge ability to age for a long time. They can also match with foods that dry wines just can't. Desserts, fruits and strong cheeses just to name a few. Bear in mind that not all of these are seriously sweet, lightly sweet wines have their place and can be mighty refreshing.


Mosel Riesling is pretty darn good.

By the best I am thinking German Riesling, Italian Moscato, Sauternes (see Bordeaux Offer), Moelleux and Demi-Sec wines from Loire (see the Pichot Offer), Icewine (Eiswein) from Canada and Germany, Moscatel from Spain to name a few (without even touching on fortifieds). Did I miss your favourite sweet wine? Did you want to taste some of these excellent wines? Email me and let me know your thoughts.

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Glassware, when, what

A brief discussion (I could go on a lot longer!) about glassware and how it makes a difference to your wine tasting/drinking experience. Originally featured in TWD Magazine January and February Issues.

Does glassware make a difference? The answer is yes, no and maybe. The hardest part about glassware is a lot of it comes down to personal preference, although it is quite a fascinating topic once you delve into it. A lot of factors effect how a glass can change the way you perceive a wine; the size and shape of the bowl, the size of the aperture, the lip - is it a cut or rolled rim and how it is shaped to deliver the wine onto your palate. And not to be overlooked is aesthetics. If it looks good before you've taken a sip, you will probably receive the wine more favourably. Thankfully there is no right or wrong on this topic as stated before, a lot of it comes down to your preference.


Riesling Style Glass

To continue our study on glassware, this month we will focus on shapes and styles. First up, everyone really needs the classic Riesling/Sangiovese shape as modelled above (Riedel Vinum Riesling Grand Cru glass). It is a great shape for most varieties and most occasions. It is especially good for aromatic whites - Riesling, Pinot Gris and lighter reds - Sangiovese and Gamay. If you were going to buy one glass, this is the one.



Burgundy Style Glass

Aromatic reds such as Pinot Noir, Grenache or Nebbiolo and fuller whites like big Chardonnay or Viognier benefit from large bowled glasses that are akin to brandy balloons to allow the aromatics to shine. I'd recommend a shape like the Burgundy glass above.



Bordeaux Style Glass

For more structured reds - Cabernet, or Shiraz, taller glasses with a smaller opening do the trick, putting the focus on the structure. They tend to deliver the wine is such a way to focus the structure on the palate. The Bordeaux style glass above is the go.

For Champagne or sparkling wine, flutes are great for traditional styles. But when I am drinking Grower Champagne or sparkling with a really interesting base wine, it has to be in a proper wine glass like the Riesling style. Is that wrong? No, I feel it allows the bubbles to die off and the more interesting characters in the wine to flourish. But ultimately it comes down to my preference. I would recommend you give it a go: The worst that could happen is you drink some Grower Champagne!

Not recommended is drinking from the following wine 'glass'...

Not crystal clear? Let me know what you think

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