The Barolo of Guiseppe Rinaldi 2006-2014
It’s a rare event to have a single bottle of Rinaldi’s Barolo, to have 12 in one night now that’s the stuff dreams are made of!
-
The Bewildering Array of Sweet German Rieslings from the Mosel
Even the most dedicated wine geek often has trouble getting their head around the German naming systems, something they’ve been working on simplifying!
Q&A with Paul: “Do winemakers need to add tartaric acid to keep it fresh and age-worthy?”
Thanks for the question Andrew!
We explore why we add acid to wine, looking at the chemistry, and, impact on taste, as well as how it will affect the wines ability to age.
What is Noble Rot? AKA Botrytis
Botrytis cinerea, also known as “noble rot” is a fungus that colonizes the grape and causes water to evaporate through the skin of the fruit.
Under the perfect conditions with the right amount of humidity and heat Botrytis will transform the grapes into “drops of gold”.
Getting Your Head Around Sicily’s Mount Etna
Etna is at once both a fossil and a piece of modern art!
Vines aged from 70-120 years old grow on the slopes of a volcano at altitudes that make noses bleed.
Getting Your Head Around the Yarra Valley
A short long history. From the Pioneers in the 1800’s to those who rejuvenated the Yarra Valley in the 1960’s and the new wave from the 1990’s to today, the Yarra Valley is making the best wines it has ever made.
The Tough Years Are When Experience Really Counts – 2016 with Alex Moreau
One of the most honest reflections of a tough vintage that you will ever hear. Listen to this and you will understand the depth of deliberate, consequential thought that required for the world’s best vignerons always optimise.
Getting Your Head Around Burgundy Part 4 – The White(ish) Villages of Chassagne-Montrachet, Pugliny-Montrachet, Saint-Aubin
We explore the Geology, Geography and Wines of the Côte de Beaune Villages: Chassagne-Montrachet, Pugliny-Montrachet, Saint-Aubin
Bathtub Winemaking Day 449 – Élévage: Raising the Kids 2017 Wine Decoded Shiraz
It’s a busy day in the Tiny Winery today! It’s 449 days since our beautiful Shiraz arrived in the winery.
Blending time … mostly!
Wine Decoded Tasting Revolution: Bite 2 – Balance & Complexity
This session we’re covering Balance tasting four versions of the same wine, and, we’ll have a chat about Complexity.
Wine Decoded Tasting Revolution: Bite 1 – Depth & Length
Today we’re looking at the value of tasting in Context & with Contrast & we’re covering the first two things to look at when you’re trying to work out whether a wine is any good.
Depth or Concentration and Length or Persistence.
Q&A with Paul: “How does the percentage of new oak affect wine?”
Don’t get hung up the numbers, the numbers can lie! Taste it, looking for balance!
Q&A with Paul: “Where do You Stand as far as No Addition So-Called “Natural Wines” are Concerned?”
Mike Bennie on our article “Definitive and balanced. Rare to see in the ‘debate’. Kudos. Should frame it!”
Just How Does Sulphur Affect Wine? + A Pro Tip for Buying Old Wine
Most of the articles you see about how wine develops in the bottle over time explore the standard evolution of a single wine.
Taking this one step further, I started an experiment 18 years ago. Today you get to see the results.
The Wait is Over … Our 1st Wine Decoded Wine is Here!
The 2015 Wine Decoded ‘Bathtub’ Cabernet Sauvignon!
Just a little bit excited 😉
The Sandrone Sessions with Barbara Sandrone
From the potential of life as a carpenter to one of Barolo’s greats. Sandrone last 15 years making Barolo has been a demonstration of the wisdom accumulated over the previous 35 years! Such intrigue!
Getting Your Head Around Burgundy Part 3 – Get it in your Gob. Tasting the Villages, Classifications, the Phases of Ageing
During an impromptu tasting of Burgundies from Stéphane Magnien we got to explore the Villages of Morey-Saint-Denis, Chambolle-Musigny & Gevrey-Chambertin. Comparison of the 3 offering great insights into Burgundy in the glass!
2013 Barolo & Barbaresco so far + 2 Tips on Assessing Vintage & A Great Video Explaining Barolo & Barbaresco
I’ve been asked, almost daily for months now about the 2013 Vintage in Barolo and Barbaresco. So, how do you cut through the hype to work out the reality?
A Bit of Bindi on the Side – An interview with Michael Dillon of Bindi Wines
It’s great to have someone with as much experience as Michael so clearly articulate what has been a massive period of evolution the Australian wine industry. Particularly on the Pinot front. This is a must watch for any Pinot fanatic!
Bondar Wines with Andre & Selina – Talking Eggs, Cocaine, Koala’s & Naturally, Tasty Vino
Let the Giggle Festa Begin! With these 2 at Wine Decoded HQ life is full of laughs! They’re kicking out some delicious wines from McLaren Vale.
Equipo Navazos a wine La Botamay. Literally Mind Blowing Wine.
Jesús Barquín and friends have a long-standing love for the great wines of Andalusia. Home to the Sherry Bodegas that have cared for many incredible wines. Now he has become a custodian of some of it’s most revered wines, and, reviving a long lost style of table wine made under flor!
Getting Your Head Around Burgundy Part 2 – Tiny Old Vines & Heaps of them!
As you drive down the A6 from Paris, turn off at the N74 you start to see grape vines. Initially, you think you’ve gone a little cross-eyed from the long flight. Then you realise your eyes aren’t lying the vines are minute and packed close together!
Bathtub Winemaking Project Day 20 Racking Bathtub Shiraz V17
Alcoholic fermentation has finished and the Bathtub Winemaking Project Shiraz has been pressed and is now resting in either tank or barrel.
Malolactic fermentation has started converting malic acid to the softer lactic acid. We need to start raising the wine, the process of élévage begins.
Getting Your Head Around Burgundy Part 1 – Vineyards, Classifications & Villages
This will be the first in many articles to help you understand Burgundy, the mythical home of Pinot Noir & Chardonnay.
Understanding Burgundy Starts with the Different Villages & After that it Just Keeps Getting Better!
Cutting Edge Priorat from Dominik Huber’s Terroir al Límit
The Priorat revival has been underway for a few decades now. Add a German Chef to the mix with a vision & the drive to make great wine & the results have been something special.
Pressing Time – The Shiraz is Heading out of the Bathtub & Into the Basket Press – Bathtub Winemaking Project Day 14
We’ve been working hard on the Shiraz in the Bathtubs to get the texture just right!
Now one of the critical steps … pressing! Get it wrong & all that work will be for naught.
Dunking Stalk Teabags – Bathtub Winemaking Project Day 12
Spice, Perfume, Tannin .. some like it strong, some like it weak, some with a splash of milk, lemon, or a spoon of sugar!
We like our stalks in wine!
The Art & Science of Tasting Ferments – Bathtub Winemaking Project Day 11 Episode 2
Tasting a fermenting wine goes against everything you’d do when drinking a finished wine!
Check out how we do it.
Buggy Moving Ferments are Cranking – Bathtub Winemaking Project Day 11 Episode 1
Guiding ferments during the peak of ferment requires wisdom & agility.
There is an infinite number of actions you can take & an equal number of things that can go wrong!
Just how do we get all the colour tannin and flavour out of our Shiraz berries? – Bathub Winemaking Project Day 7
Pumping over is just one of the ways.