Kate Hawkings

Another Wednesday, another grippingly geeky lecture by wine buff and ex-chemistry prof John Manley at the @thecliftonclub

On why we all used to hate pinotage, summed up wickedly well by @hamishdanderson_ in his 2003 book Vino; turns out that burnt rubber ick comes from a polyphenol molecule called Pinotin A that occurs in fermenting pinotage but can be controlled with different yeasts, lower temperatures and aerated must, which is why most modern pinotgae is so much more palatable now than it was in days of yore.

Also a breakdown of the main chemicals that give mushroom flavours during ageing, complete with models of the molecules in question, a run-through of what causes turbidity and how best to clear it, a nod to Popeye, some taste theory (feat. lovely @robbuckhaven adding salt to vile wine in @metro.co.uk), a prediction, and some wine. Oh god, and so much more, including a natty #trouserwatch.

Thanks so much, John and Robin, and the CC team. It’s so stimulating to flex one’s wizened intellectual muscles like that, looking at wine through a totally different lens than the one most of us in the drinking biz are used to, and in such good company, too. Thanks all 🙏