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Welcome Drinkers,
One of the biggest perks of being a wine writer are the samples, and while there are plenty of good things about receiving copious quantities of free wine, there are some negatives. You have to be careful to curb your drinking, you have to remember what you’ve drunk and how good it was and if possible make some notes about it. Getting rid of all the empties in an environmentally responsible way can also be bothersome but there’s also an underlying issue you would never think of. Feng Shui. Don’t laugh. One of the more logical tenets of Feng Shui is that you should not live with your work. My house used to be festooned with bottles until it was pointed out that this might be bad feng. I was at first dismissive and derisive of such an idea but as it sunk in and I looked at the bottles and labels that surrounded me I realised that there might be some truth in it. The wines that lined the house were ones that I wasn’t particularly eager to taste. That’s why they remained - like the peppermint creams in the box of chocolates. They were constant visual reminders of work that needed to be done and should have been done long ago. They were duly removed to another place and peace was returned.

Chugalug

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March 2012

Hello readers,

It’s happened. I’ve now been here for half a century and though the lead up to the birthday was fraught, once you’re past it (pun not intended), it’s ok. The younger folk can be tactless - “You’re half way to getting a letter from the Queen!” my niece said gleefully. For the record 1962 was a pretty good year for futuristic cars and Fender Stratocasters and Ok for wine. In France it was in the shadow of the great 1961 - It wasn’t a great champagne year and in Bordeaux it was deemed ‘commercial’- although 1962 made a pretty good Grange. But all that is irrelevant. Even if 1962 had been a glorious vintage it would now be well past it…

Which brings me to this month’s Wine of the Month. It’s made in the ripasso style, a winemaking technique used in Italy to give new life and vigour to already fermented wine. Older or faulty wine is refermented on the skins of red wine from the current vintage and the results can be amazing. Pity the ripasso technique doesn’t work on 50 year old humans. I can’t leap into a vat of 2012 shiraz and emerge with better structure, complexity and all my faults fixed. Then again, I might give it a try…

Chugalug