http://www.winedeals.com.au Fri, 21 Nov 2008 08:57:56 +0000 http://wordpress.org/?v=2.3.3 http://www.winedeals.com.au/2008/05/15/wine-and-spicy-food/#comment-220 lorraine in jamaica Tue, 23 Sep 2008 20:48:40 +0000 http://www.winedeals.com.au/2008/05/15/wine-and-spicy-food/#comment-220 very informative but i would like more information on mixing the range of wines very informative but i would like more information on mixing the range of wines

]]> http://www.winedeals.com.au/2008/04/15/mulled-wine-recipe/#comment-203 deb w-s Sun, 27 Jul 2008 02:12:43 +0000 http://www.winedeals.com.au/2008/04/15/mulled-wine-recipe/#comment-203 great recipie - cardomon really make it! great recipie - cardomon really make it!

]]> http://www.winedeals.com.au/2008/02/21/are-you-storing-your-wine-properly/#comment-16 Peter Hewson Sun, 11 May 2008 06:14:17 +0000 http://www.winedeals.com.au/2008/02/21/are-you-storing-your-wine-properly/#comment-16 I've regularly seen the above advice since I started taking an interest in wine in the 70's. What I'm wondering is: is there any evidence that those recommendations are correct? 'Modern' wines are vastly superior in terms of mechanical (closures) and bacterial (preservatives) spoliage prevention than even those wines of the 80's; yet the same recommendations that Len Evans would have (rightly) espoused for the 1973 barossa cabernet still seem to apply, and those recommendations seem to stem back from much earlier days. I wonder where the research is up to in this area; both with respect to storage (to prevent spoilage) and for cellaring, to allow for maturity. I’ve regularly seen the above advice since I started taking an interest in wine in the 70’s. What I’m wondering is: is there any evidence that those recommendations are correct? ‘Modern’ wines are vastly superior in terms of mechanical (closures) and bacterial (preservatives) spoliage prevention than even those wines of the 80’s; yet the same recommendations that Len Evans would have (rightly) espoused for the 1973 barossa cabernet still seem to apply, and those recommendations seem to stem back from much earlier days. I wonder where the research is up to in this area; both with respect to storage (to prevent spoilage) and for cellaring, to allow for maturity.

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