Desoutter & James on Wine
Benjamin James, Matthew DesoutterHi, we're Matthew and Ben, two writers sharing our thoughts about the world of wine in a simple, unpretentious and (hopefully) enjoyable way. Cheers!.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 120 | Founded | 3 years ago | Last Issue | 4 months ago |
| Active | |||||
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One last ‘Cheers’
Matthew & I have been working in and around the wine world for the last ten years, and we’ve enjoyed just about every minute of it.
In that time, we’ve met some wonderful people, visited almost every corner of Spain, learned a hell of a lo...
Christmas Day Wines
Christmas dinner is one of those rare meals where almost anything can appear on the table. Seafood, cured meats, rich sauces, roast meats, sweet desserts, all in the same sitting (if not the same plate). That can make choosing wine feel int...
Having the last word - almost.
As I brush up on my recipe for glühwein and start the search for mincemeat, we’re almost at the end of our wine glossary series. This week, a canter through the bountiful ¨S¨s and ¨T¨s.
Secondary fermentation: fermentación secundaria in S...
Festive riddling
With the festive season upon us, it’s back to the glossary this week for a pre-Christmas whizz through letters O to R.
Oak: roble in Spanish, chêne in French, oak is the most popular wood for making barrels for ageing wine. Coopers (barrel...
Bobal: a perfect Christmas companion
The other day, I found myself rummaging around the wine fridge looking for a bottle to suit a mood that fell somewhere between “tantalise my taste buds” and “for God’s sake, just open the bottle and pour me one!”
And as luck would have it,...
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Authors
The writers behind this newsletter.
By day, I'm a professional content writer and consultant for website content. But on Substack, I kick back, whip out a corkscrew, and write about all things Spanish wine.
Interested in food & wine from around the world.
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