This blog began as a record of taking the WSET Diploma, during which I studied and explored wines and spirits made all around the world. Having passed the Diploma and become a WSET Certified Educator, the blog has become much more: a continual outlet for my passion for the culture of wine, spirits, and beer.
I aim to educate in an informal, enlightening, and engaging manner. As well as maintaining this blog to track my latest enthusiasms, I provide educational tastings for restaurants and for private groups. Details can be found on the website, and collaborations are welcome.
Wine is my primary interest and area of expertise and this blog aims to immerse the reader in the history of wine, to understand why wine tastes like it does, and to explore all the latest news. At the same time, beer and spirits will never be ignored.
For the drinker, whether casual or professional, today is a good time to be alive.
All tagged cabernet sauvignon
Busting the stereotypes of California wine is hard when there are so many high alcohol, over-oaked wines that cost hundreds of dollars, but there are plenty of wines which are not like that at all. I just tasted some wines from very different producers, showing two sides to California. Yes, making a very good Cabernet Sauvingon with 12.5% ABV is possible: why can’t more producers do that…?
Pairing food and wine can offer many unexpected surprises. At an online tasting of Washington wines and burgers, classic pairings with Cabernet and a GSM blend worked as well as expected, but rosé and burgers? Yes!
