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Nina Caplan is the 2018 and 2014 Fortnum & Mason Drink Writer of the Year and the 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman, and the author of The Wandering Vine: Wine, The Romans and Me, published by Bloomsbury. She tweets as @NinaCaplan.
Today, port has lost some of its cachet, but Douro growers have responded by producing excellent dry reds.
Tillingham’s has the pleasant sourness of grapefruit, Little Waddon gushes pear juice, and if the Black Mountain was too funky for me, supporters of natural wine will love it.
A dram of Macallan No 6 is glorious and lush with dates and figs – comprehensible to any tongue, if not to any wallet.
As I try Italian wines that blend the familiar and the unknown, I reflect on how many unexpected encounters with new people I have lost this year.
I’ve discovered rich, spicy yet restrained reds made of combinations of Cinsault, Carignan, Syrah, Grenache and Mourvèdre.
I dream of sipping Champagne in Paris. But, while I’m stuck at home and looking at wine even more than I normally do, an opportunity arises: to look with more dedication.
Every cloud has a silver lining, and Hungarian Furmint is something we can all enjoy.
Made from the Gamay grape, these wines are fruity and delicious lightly chilled: unashamedly different from the big boys in Burgundy and the Rhône.
The countryside seems so much more appealing than the city during a pandemic.
Maybe it's the reluctance to slide towards winter, but I'm staying in spring by sipping on a liquid the colour of sunrise.