Blog: Wine to Cellar: August 2014

Some Italian food researchers tested 400 bottles of Sangiovese wines stored in "standard" domestic conditions and a purpose built cellar. The results were very interesting and open up the opportunity to now reliably test for the provenance of wine.

Merlot tends to have soft tannins, low acid and it is easier to ripen as ripening is relatively early in the season. Merlot also has some interesting signature characteristics which give it an edge when matching it with certain foods.

Syrah comes in many different styles which results in many different flavour characteristics. But the big questions are should Syrah be cellered to get the most from it? And what foods should be matched with aged Syrah?