You are now reading intro | one | two | three | four | five | six | part seven
It has taken me almost three months to get here, but I’m glad I stuck to my seven part guns and have wrote about one my favourite subjects: wine.
In the end, when I’m reflecting on what I’ve said (and what I haven’t) , my knowledge on wine is but a grain of sand in the most expansive of beaches. So it is only appropriate that I highlight some of the best wine resources around the web to conclude this my quickie guide to wine.
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You are now reading intro | one | two | three | four | five | part six | seven
I think I’ve covered most of the wine basics in five parts and feel as if this would be the perfect post to write about some alternatives to the grape staple.
There is so much stuff out there to try, it would take you a lifetime to experience it all. The human quest to continually search for methods to refine the hedonistic has reached the point where you can find alcohol being made from pretty much all kinds of starch based foods out there. I’m not going to go into every single one, instead I’ll highlight the two which I think most of you will find interest in: sake & scotch whisky.
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You are now reading intro | one | two | three | four | part five | six | seven
So you’re in restaurant and you’ve ordered all this wonderful food, but looked at the wine list and got stuck. You look up and you feel the stress of a table full of expectant faces giving you that ‘well, what do we drink look?’. Fear not, because here are some quick tips which will help you navigate through that peril.
Following on from part four (pairing food with wine), we’ll now move to talk about a few strategies to picking the best wine to suit the food when you are out and about.
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