All Things Wine — winelover

Another day, another Tea infused wine experiment! If you don't know what I'm talking about. Click here for the lil experiment we tried out last month. This time, we decided to take on a sweet white for a change. A Riesling from Dr. Loosen Riesling Gray Slate 2017 vintage, it is such a good wine on its own. If you see it on the shelf and is a total sucker for sweeter wines we highly recommend you give it a shot. Pale gold, notes of peach, pineapple, honey with a mineral finish. Sweet on the palate, high acidity with a...

Did you know that there are other ways of enhancing the flavour of wines other than ageing? We tried a trick (some of you may call it cheating or straight up terrible, but we’re adventurous that way) of using the scent of essential oils to alter the taste profile of wines! We figured that they would be something similar to how food pairings would alter our appreciation of a particular wine. In this article, we summarise our experience, and our feedback If you’re lazy to read through the whole thing, here’s our key takeaways: Essential oils, done right, don’t interfere,...

Most people think of Australia, South African, or US when asked about new world wines. These wines are very well known, & have their own unique flavours from the different climates that they are grown in. South African wines, for example, often have their own unique character that makes it distinctive. It has a woodiness and carries a beautiful smoky, sultry, herbaceous character, enveloping the drinker with flavours of dark fruit and cherries. But there are some other interesting regions out there, such as that of China (say whatttt!). The still young average age of the vines in the region promote...

When I was younger and first learnt to appreciate the taste of wine, I started ordering them with my meal, I remember loving the first few sips and then once I tried it again with food – it felt so damn siap on my tongue and I couldn’t taste the initial fruity or floral scent. ​Then I figured how important of a role food in pairing with the wine. Red, Whites, Bubbly. Dessert. Spicy, fruity, floral, mineral-y, sugar sweet. Don’t fret, let’s take it one at a time. Reds Pairing red wines with food largely base on the tannins and...