TMG Blog
Champagne
Champagne with Chinese food works until the fifth dish
The bottle is excellent with the first two dishes. By the fifth it has turned...
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Bordeaux
What a vintage chart hides behind a single score
Ninety-six sits beside one year on the chart, eighty-seven beside the year next to it,...
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Bordeaux
Second wines: when the same cellar is a bargain and when it is not
The pitch writes itself. Here is Carruades de Lafite, made by the same team, in...
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Bordeaux
Bordeaux to drink now and Bordeaux to keep are different buys
Buying Bordeaux to drink and buying Bordeaux to keep are two different activities. They use...
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Bordeaux
What decanting actually does, and when it makes wine worse
A waiter takes your bottle away, pours it into a glass vessel with some ceremony,...
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Bordeaux
Cru Bourgeois is where the value sits in Bordeaux
Cru Bourgeois sits on a label like a consolation prize, and that is roughly how...
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Bordeaux
How gravel and clay separate the four Medoc communes
Margaux, Pauillac, Saint-Julien, Saint-Estephe. Four names on four labels at roughly the same money, and...
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Bordeaux
Left Bank and Right Bank Bordeaux: the soil decides the grape
Left Bank is Cabernet Sauvignon, Right Bank is Merlot. Every wine list repeats it, every...
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Bordeaux
The 1855 Bordeaux classification is a price list, not a ranking
One shelf, two Bordeaux at roughly the same money. The label on the left carries...
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How It Works
🍶 The "Polishing" Myth: Why Junmai Isn't Second Best to Junmai Daiginjo
Seimai-buai is a number about rice, not about quality. Daiginjo buys finesse by polishing away...
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How It Works
Understanding Tannins in Wine: Discover the Perfect Wine for Your Palate
Polyphenols from grape skins, seeds and stems. They give astringency, bitterness and body, act as...
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Serving
You Do Not Have to Drink Good Whisky Neat
Neat, a few drops of water, on the rocks, as a highball, or in an...
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