|
||||||
RECENTLY FEATURED WINES
A nice
bright nose of fresh scents with an earthy backbone coupled with red licorice
and pine needles
Want to read the rest......
Want to read more.........
----------------------------------- |
RECIPES
A low fat high flavour meal that pairs well with medium cabs. Want to read more.....
Great for a tasting menu or posh cocktail party. Want to read more.....
A great breakfast dish that can also make for a fun dinner meal. Perfect with a mimosa!
An easy alternative to packaged burgers. Ready in minutes. Want to read more.....
Make your own tasty dressing in minutes Want to read more.....
----------------------------------- SPECIAL ARTICLES Helping or hurting the wine service experience The cork has long been the traditional wine closure, but in recent years the problems with cork have been the reason for new research and development of alternative closures. Amongst the contenders, the screw-top is reigning superior and beginning to take over a majority of bottles; some critics estimate that screw-tops will outnumber corks within 10 years. As this revolution takes place are any of us aware how this is affecting the wine service experience? By understanding the consumer preferences and the direction of the industry we can make suggestions about the strategic alternatives that will present themselves to the manufacturers (wineries) and the end users (restaurants and individuals at home). As we discuss, the ripple effects of the screw-top will become visible: in customer spending habits and in the way retailers begin to tailor and market their product. The screw-top wine changes the service experience for customers at home and in restaurant dining. The cork closure engages the consumer with a larger experience. Both closures have their strengths and weaknesses – making screw-tops more suitable to drink now style wines ad corks more suitable for wines that have the potential to age. Inevitably this will lead to changes in the wine environment: the Millennial generation (an already strong consumer group) are more accepting of alternative packaging, cork closure offerings will continue to disappear, at the same time corks will become a signal of a premium and ageable wine and restaurants will begin to tweak their wine offerings – tailoring their menus towards the type of wine experience their customers expect. |
RECENT ARTICLES
Time To Get Serious About Tasting originally published February 8th, 2012, The Northern View
I spend a significant amount of time on my wine passions. Keeping a wine diary, evaluating the wines I drink, writing about wine and growing a show piece cellar that is stocked full of fabulous bottles to share with all the people I love. One of the most interesting things that I have noticed recently is that I am spending more and more of my time applying the same skills to all my culinary adventures. My nose works overtime these days; hypersensitive to seemingly everything around. Honestly – it’s making me much better at tasting wine, detecting and identifying smells in all that I encounter, and just enjoying life. Not to get too deep, but if you aren’t smelling and soaking in all the beautiful smells that surround us in life – you are truly missing out. I certainly haven’t paid much attention to this for a great deal of my life and it was to my own detriment. Read the rest of the article..... ----------------------------------- ARTICLES ARCHIVE
Check out the new Archive of my Articles, or quickly jump to a seasonal collection: Spring 2010 Articles Summer 2010 Articles Fall 2010 Articles Winter 2010 / 2011 Articles Spring 2011 Articles Summer 2011 Articles Fall 2011 Articles Winter 2012 Articles ----------------------------------- SOCIAL MEDIA |
||||
Cupcake Cab Sauv. 2009 
Sokol Blossor Evolution 
Cono Sur Viognier 2009
Peppered Steak & Lemon Prawns
