Why Do Certain Wines Pair Better With Certain Foods?
The short answer? Wine pairings work because acidity, tannins, sweetness, alcohol, texture and aroma all interact with the fat, salt, sweetness, acidity and umami in food. The best
Frost damage and crop loss.
This weekend reminded us just how fragile all of this is, and the reality of making wine in the UK. Despite forecasts showing temperatures around 2 to 3 degrees, we […]