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Simon Woolf

Simon Woolf

"VINISUD 2014 AMBASSADOR" for the United Kingdom.

I’m a wine and food enthusiast living between London and Burgenland, Austria. I have been studying, analysing and enjoying wine for longer than I care to admit, and writing about it since 2011. I’m a columnist for palatepress.com and timatkin.com and you can occasionally find my writings elsewhere on the interweb of things.

dimanche, 08 janvier 2017 21:17

Tasting orange wines with Hugh Johnson

Heroes tend to be flawed – if they are flesh and blood, ergo human, they will disappoint their disciples at some stage. No mortal remains forever on a pedestal. Hugh got my back up with some cursory remarks he made in the Washington Port about one of my favourite styles of wine last year, so I got it off my chest in a…
dimanche, 29 novembre 2015 00:00

Le Due Terre – Sacrisassi Bianco 2013

Take the sole white wine from tiny but world reknowned Le Due Terre, in Friuli Colli Orientali. A blend of Friulano with 30% Ribolla Gialla, it has 10-12 days of skin contact, and is spontaneously fermented without temperature control. Despite ticking all boxes on a technical level, it definitely doesn’t fit the “orange wine” moniker in a stylistic sense. Sacrisassi Bianco does…
Sandi is of course the same as ever – gentle, rather shy, yet somehow dogmatic and politely forceful when he needs to be. When I raise the issue of nomenclature, Skerk isn’t keen on the term “orange wine”, saying disarmingly “my wine isn’t orange – and it doesn’t get its colour from the skin maceration, rather from the Pinot Grigio…
His registered address appears to be fictitious. More phone calls follow, and we both finally pull up outside Solicchiata’s wonderful pizza and natural wine bar Cave Ox. I introduce myself to a white haired Belgian who looks weary, if not decidedly apprehensive at having a precious afternoon wasted by a journalist. Perfectly understandable as we’re right in the middle of…
 Il Carpino is unusual in vinifying five separate varieties as both young, fresh wines and also in the extended skin contact style that’s traditional here. Tasting these wines in pairs is fascinating. Pinot Grigio and Chardonnay adapt wonderfully with maceration. Friulano seems more troublesome, at least at Il Carpino where the young fresh 2014 is lively and honeyed, but its macerated…
Even if, at least for me, they rarely achieve the classicism or elegance that is claimed. Rieslings and other white varietals can also be stunningly good. But so far, my knowledge only goes skin deep. This Sunday 23rd March 2014 at 5pm CET is the perfect opportunity to learn more, by talking to a group of 10 wine producers whilst tasting their…
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