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Big, bold, full-bodied Aussie reds

The Barossa, where John Duval sources most of his grapes, offers some of the biggest and boldest reds in Australia. When we talk about The Barossa, that comprises the Barossa Valley on the west and Eden Valley on the east. The Barossa Valley provides structural backbone to John Duval's range of red wines while Eden Valley grapes stand for elegance, vibrance and nice acidity. 30 to 40% of Eden Valley matches the kind of balance the winemaker seeks to craft these wonderful wines.

Moreover, the Barossa Valley offers some of the oldest vines in the world with Grenache, Mataro and Shiraz vineyards dating back to mid 19th century. The first vintage of a Nexus, for instance, was in 2013 and some of the vineyards John Duval had access to had been planted in 1858. 'Pour the wine in a glass and there's history in a glass!' Buy international wines @TheEnglishWineClub Buy 2014 Plexus Buy 2015 Entity

Riesling History and Traditional Alsatian Pairing

Hieronymus Bock mentioned Riesling in his delightful graphic book Herbal written in 1546. By this time Riesling had already been mentioned in various estate record books for nearly 100 years under the name Rießlingen. Ampelography research points to the Rhine River region in Germany/Alsace as the birthplace of Riesling. The grape is a natural derivative of Gouais Blanc, an esoteric French grape that is grandmother to many of today’s most well-known wines, including Chardonnay, Riesling, Petit Verdot, Chenin Blanc, and Muscadelle

Some of the best Rieslings grow along the Mosel River in Germany on steep south-facing hills. While most people think of Riesling’s sweetness, experts pick out a distinct flavor of slate rocks, which are the type of soil (if you can call it that) where Mosel Riesling grows.

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When do we use 'crisp' to describe wine?

German philosopher Martin Heidegger could not conceive man (Dasein) as divorced from its world (Welt). Likewise, many of us, wineos, believe that life and culture would not be complete without wine and its intriguing terminology.

I first came across the word ‘crisp,’ as it was uttered by a wineaux friend in NY. At the time I was making my fist incursions in the wine business, and – shall we say – this flabbergasting life philosophy. The term is used to describe white wines. It refers to a wine’s dry notes as well as its acidity. A white wine is described as crisp when it refreshes your palate with its acidity and conveys the taste of fresh lemonade. 

Perfect to be served chilled on a hot summer day, crisp whites cleanse and arouse fresh sensations in the palate. Absent sugar or fruity characteristics, crisp whites focus on acidity and dryness as their key qualities. They are best served young and have little or no aging potential. As they are low in alcohol, they are terribly drinkable. 

If you crack open a bottle of Pinot Grigio, Albariño, Torrontes, Sauvignon Blanc or even young Riesling, you will be able to gain an insight into crispness in wines. Some people believe that crisp whites are rather basic or simple. However, they can be the perfect accompaniment to seafood and fish. Crisp is a handy term and it can be used to describe both a sparkling or a still wine. The term suggests a certain dynamicity and lightness that is very refreshing. However, crispness is not only used to describe unoaked young wines. It may also come in handy when describing a richly aged Chardonnay with crisp acidity. Buy crisp sparkling rosé and Plexus white @TheEnglishWineClub #TheEnglishWineClub