Year: 2012 Archives

Old Rare Wine

I often get asked about the value of old, rare, high-end wine, and more importantly, if it’s still drinkable. If purchasing wines like these, one of the key aspects is its provenance....

Wine and Nuts

One of my favourite snacks in front of the TV is nuts. However matching wine to them can be tricky. Nuts, like other food, are very individual possessing unique tastes and characteristics....

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Rosé

Now that the warm weather is here, how about considering a rosé wine for a nice change of pace. Usually fresh, clean, infinitely quaffable and food-friendly, they’re just the thing to beat...

Wine and Stinky Cheese

If you enjoy aggressive, full-flavoured, strong-smelling cheeses like Stilton, Blue, Gorgonzola and Roquefort, matching wines to these can be difficult. You’ll need equally full-bodied, full-flavoured reds like Nebbiolo, Shiraz, Zinfandel, and Pinotage...

Wine and Spicy/Exotic Food

If you’re a lover of spicy/exotic food like Indian, Thai and Cajun, here’s some advice on what wine to sip. Choose those with good acidity or sourness like Riesling, Sauvignon Blanc or...

Wine and Aging

I often get asked whether people become better tasters with age. With age, there is general physical deterioration of sensitivity and perception. As we get older our sensitivity to components like sweetness,...

Winery-Hopping

There’s nothing quite like a day trip to wine country and tasting their product. The Wine Doctor’s golden rules for making the most out of this outing are as follows. Plan ahead....

Drinking Better for Less Money

Knowing what to look for is the key. The more focus on a wine label, the better the quality. Look for wines from a specific region like Napa Valley or Bordeaux. Also...

Cooking with Wine

I love cooking with wine. Sometimes I even add it to food. Seriously, if you want a wine to match a dish perfectly, add some of the same wine to the dish...

Thresholds to Components

If you’re not experiencing the exact same thing in wine as your fellow tasters when it comes to certain components, there’s a good reason for it. Our sensitivity to components such as...

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