{"id":9817,"date":"2012-02-01T15:51:13","date_gmt":"2012-02-01T15:51:13","guid":{"rendered":"https:\/\/oxfordwine.co.uk\/owc\/?p=9817"},"modified":"2022-05-11T14:12:23","modified_gmt":"2022-05-11T13:12:23","slug":"talking-wine-february-2012","status":"publish","type":"post","link":"https:\/\/oxfordwine.co.uk\/owc\/talking-wine-february-2012\/","title":{"rendered":"Talking Wine &#8211; February 2012"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><time class=\"w-post-elm post_date entry-date published\" datetime=\"2012-02-01T15:51:13+00:00\" title=\"1 February 2012 at 15:51:13 Europe\/London\" itemprop=\"datePublished\">14 years ago<\/time><div class=\"w-separator size_small\"><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h1>Talking Wine &#8211; February 2012<\/h1>\n<p>Seeing that the Alpha Crucis Shiraz from Australia won the World&#8217;s Best Label Award reminded me of how difficult label design has become. I was once under the impression that I was rather good at this but after a succession of design disasters my skills have become the butt of jokes at work. The problem is that designers cost a small fortune and so there is always the temptation to &#8216;do it yourself.&#8217; What looks good on paper however rarely seems to transfer onto the label. There is a lot to consider such as bottle shapes, capsules and mandatory information and often when all is put together it just doesn&#8217;t look right. I suppose the answer is that less is more and I note that the Alpha Crucis Shiraz label, referred to earlier, has a very simple, clean and crisp design. I think I could learn from this!!<\/p>\n<\/div><\/div><div class=\"w-separator size_small with_line width_default thick_1 style_solid color_border align_center\"><div class=\"w-separator-h\"><\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>A leading Californian winemaker believes that rising taxes mean that there is little future for wine in the UK and that many small US producers will turn away from the UK. John McLaren of Ravenswood Winery says &#8220;You punish the beverage of temperance at the same time as you punish the beverage of success.&#8221; The multiple grocers here will continue to trade in California wine but only when dealing with the largest US wineries in the world, thus almost certainly guaranteeing a rather dull and predictable range. Small boutique producers may well move into China as UK sales slip although there are some who thankfully still see the benefit and importance of the market over here.<\/p>\n<\/div><\/div><div class=\"w-separator size_small with_line width_default thick_1 style_solid color_border align_center\"><div class=\"w-separator-h\"><\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>The latest shock is that at a tasting undertaken by many top chefs, sommeliers and wine critics it was decided that white Burgundy (Chardonnay) was the best accompaniment to turkey and not the traditional red Burgundy (Pinot Noir). By the time you read this Christmas will be no more than a distant memory but the conclusions are interesting nevertheless and may trigger a change in your attitude to buying in the future. The panel chose some classics (7 red and only 1 white) such as Ch\u00e2teauneuf du Pape, Branaire Ducru from Bordeaux, New Zealand Pinot Noir, St \u00c9milion, Volnay and Zinfandel and expected these to be the perfect match. However the Volnay proved too overwhelming for the food, the New Zealand Pinot Noir too sweet and the St \u00c9milion was overpowered by the stuffing and gravy. The winner turned out to be the Chassagne Montrachet 1er Cru with its fine minerality which apparently bought a refreshing lift to what is always a heavy meal. So now you know &#8211; at least offer one white as well as the traditional red!<\/p>\n<\/div><\/div><div class=\"w-separator size_small with_line width_default thick_1 style_solid color_border align_center\"><div class=\"w-separator-h\"><\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><div>\n<div class=\"c9 \">\n<p>I often get asked to guess the wine at dinner parties (a bit harsh as I have usually been on the beer first!) Nevertheless I rise to the challenge with mixed levels of success but being asked to identify the wine in the gravy recently was taking it a touch too far, especially as the answer was Marsala. This is ridiculous but I think the host was serious!! Maybe we should include a gravy tasting section in our Oxford Wine School course which starts in March &#8211; details from Lee Isaacs at our Oxford Shop (01865 249500)<\/p>\n<\/div>\n<\/div>\n<\/div><\/div><div class=\"w-separator size_small\"><\/div><div class=\"w-post-elm post_author vcard author color_link_inherit with_ava avapos_top\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/tedmd\/\" class=\"fn\" aria-hidden=\"true\" tabindex=\"-1\"><div class=\"post-author-ava\" style=\"font-size:96px;\"><img loading=\"lazy\" decoding=\"async\" width=\"96\" height=\"96\" src=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-96x96.png\" class=\"avatar avatar-96 photo\" alt=\"\" srcset=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-96x96.png 96w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-300x300.png 300w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-1024x1024.png 1024w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-150x150.png 150w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-350x350.png 350w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-600x600.png 600w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-400x400.png 400w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-24x24.png 24w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1-48x48.png 48w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1.png 1080w\" sizes=\"auto, (max-width: 96px) 100vw, 96px\" \/><\/div><\/a><div class=\"post-author-meta\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/tedmd\/\" class=\"post-author-name fn\">Ted Sandbach<\/a><div class=\"post-author-info\">Ted studied History and Physical Education at Loughborough University before teaching at Magdalen College School in Oxford for 7 years. He gave up teaching to follow his passion for wine and cut his teeth at Stevens Garnier in Wine retail. During this time he travelled extensively and took his wine exams including the Diploma \u2013 which he will admit is much harder these days! Frustration and ambition prompted him to start The Oxford Hamper Company in 1985 which by 1992 had metamorphosed into The Oxford Wine Company.<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"14 years agoTalking Wine &#8211; February 2012 Seeing that the Alpha Crucis Shiraz from Australia won the World&#8217;s Best Label Award reminded me of how difficult label design has become....","protected":false},"author":2,"featured_media":9364,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-9817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-talking_wine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Talking Wine - February 2012 - Oxford Wine Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oxfordwine.co.uk\/owc\/talking-wine-february-2012\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Talking Wine - February 2012 - Oxford Wine Company\" \/>\n<meta property=\"og:url\" content=\"https:\/\/oxfordwine.co.uk\/owc\/talking-wine-february-2012\/\" \/>\n<meta property=\"og:site_name\" content=\"Oxford Wine Company\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/theoxfordwinecompany\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-01T15:51:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-11T13:12:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/03\/Staff-photos-colour-1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Ted Sandbach\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TheOxfordWineCo\" \/>\n<meta name=\"twitter:site\" content=\"@TheOxfordWineCo\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ted Sandbach\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/oxfordwine.co.uk\/owc\/talking-wine-february-2012\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/oxfordwine.co.uk\/owc\/talking-wine-february-2012\/\"},\"author\":{\"name\":\"Ted Sandbach\",\"@id\":\"https:\/\/oxfordwine.co.uk\/owc\/#\/schema\/person\/429d0557e47aa59854a0f44e780ed621\"},\"headline\":\"Talking Wine &#8211; 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