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Josh's Wine List - Issue #66

Apologies for the delay, bank holiday caused some scheduling hiccoughs. There's less than two days le
Josh's Wine List
Josh's Wine List - Issue #66
By Josh's Wine List • Issue #66 • View online
Apologies for the delay, bank holiday caused some scheduling hiccoughs.
There’s less than two days left to sign up to The Wine List. For those of you new to the newsletter, The Wine List is a new way to learn about wine.
When I wanted to get into wine, there were really only two options: watch YouTube videos & read a lot, or go and do an intensive course. I chose the latter, and having finished it, realised that a lot of the knowledge, that I think can be shared better.
The Wine List is a wine education delivered to your door. Every month, you get guided lessons along with two bottles of wine. Each wine has two lessons which could teach you about the grapes, region, climactic influence, wine making style or much more.
Just when we thought there’d be no rosé season this summer, British summertime did its thing. In Taste, this week, I look at three great wines perfectly suited for summer.

N Block Chardonnay from Waipara West (£15, Lant Street Wine) is a brilliant example of lightly oaked chardonnay. Straw yellow on the eye, this has lemons, sweet vanilla and brioche on the nose. It’s full bodied with a 13.5% alcohol warmth that makes this wine stand up. All in all, great chardonnay.
Le Grand Cros (£15, Berry Bros) is an elegant rosé from Provence that’s got more depth than many might expect. Strawberries and peaches, with a saliney, floral freshness. This is a very smart and indulgent rosé that’s well worth checking out.
Exquisite Collection Marsanne (£5.99 from Aldi) has been one of those ‘make sure you grab a bottle if you’re near the store’ wines of the summer. This has pears, vanilla and flowers in luscious abundance. This is one of those great examples of incredible value found in Aldi or Lidl. If you’re near one, check it out.
The role of oak in wine
Oak is used to help either age or ferment wine. Using oak will affect colour, flavour, tannin structure and mouth feel. Wines can spend anywhere from a few months up to a few years in oak (as with Rioja).
Aromas of vanilla, wood, or cedar can be imparted through the process. Oak allows low level exposure to oxygen, which in turn evaporates some of the wine and changes the flavour. Typically this softens tannins and increases aromas.
With whites, oak makes the mouthfeel silkier, and it adds aromas such as butter, cream, caramel, smoke, and vanilla.
There are two main types of oak: American and French. French imparts subtle and silky tannins, while American oak can be more astringent, with aromas of coconut, sweet spices and dill.
Further reading
The first issue of The Wine List
The first issue of The Wine List
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