Noble Rot Issue 30
Is sulphur really so bad? Adding zero has become de rigeur for natural winemakers around the world but as Dan Keeling explores in this issue of Noble Rot, unless your winemaking skill is unparalleled, your fruit in perfect condition and your winery spotless you may well make a wine with faults, like mousiness (yuck). Unless you add a dash of sulphur.
There’s also an interview with chef legend Delia Smith, how to hold your wine glass, and dogs in restaurants amongst much more.
Is sulphur really so bad? Adding zero has become de rigeur for natural winemakers around the world but as Dan Keeling explores in this issue of Noble Rot, unless your winemaking skill is unparalleled, your fruit in perfect condition and your winery spotless you may well make a wine with faults, like mousiness (yuck). Unless you add a dash of sulphur.
There’s also an interview with chef legend Delia Smith, how to hold your wine glass, and dogs in restaurants amongst much more.
Is sulphur really so bad? Adding zero has become de rigeur for natural winemakers around the world but as Dan Keeling explores in this issue of Noble Rot, unless your winemaking skill is unparalleled, your fruit in perfect condition and your winery spotless you may well make a wine with faults, like mousiness (yuck). Unless you add a dash of sulphur.
There’s also an interview with chef legend Delia Smith, how to hold your wine glass, and dogs in restaurants amongst much more.
