Some wine critics I like and enjoy reading their work, others, well lets just say have questionable loyalties.
This article, I thought the community might find interesting. Some of the advice on this is just plain wrong and I’m pretty surprised a top rag would publish it, judge for yourselves…
The last Tokaji I had wasn’t fiery and I WILL continue to decant…
I had read that over the weekend and I thought it started quite well but then some of the points were just odd to say the least.
No point decanting; no point letting any wine breathe before drinking, it does more harm than good; wine should smell “appetisingly winey”; no mention about temperature fluctuation on the bit about storing wine.
I notice in it that it says Decanting is a waste of time. I disagree. We drink the wine at the main meal of the day. As theres only two of us i decant half the bottle into a pyrex glass jug several hours before i drink the wine . On the Blaufrankish classic bottle its states the wine should be decanted 1-2 hrs before drinking .It improves the drinking quality markedly to do so. If thats a sample of the Times Guide to wine then its not worth reading.
I doubt that its written by Noddy. Because clearly he didnt have Big Ears to help him pick up real and helpful information about wine. Its clearly written by someone who doesnt know anything about wine for people who havnt joined thw WS
Maybe I’m missing the point here but Barsac is a separate commune as are Bommes, Fargues and Preignac all in the Sauternes region and wines from Barsac can be labelled Sauternes or Barsac. Doesn’t detract from the fact that much of the article is just poor.
I won’t argue if that’s how your reading of it is. However there are discernible differences, just as there are between say St Julien and Margaux, but I agree they are differences that are subtle not coarse.