Subscribe
Sign in
Home
Notes
Archive
About
Yes, That Really IS Blackberry You're Smelling
The Science of Wine Aromas
Apr 30, 2025
•
Tom Gell
The Noble Rot: When Fungus Makes Wine Delicious
Let's be honest: in most contexts, the word "mould" doesn't exactly whet the appetite.
Apr 23, 2025
•
Tom Gell
Why Champagne Costs a Small Fortune
And Is It even Worth It?
Apr 16, 2025
•
Tom Gell
What is Terroir, anyway?
More than just a fancy word.
Apr 9, 2025
•
Tom Gell
1
Unlock the Hidden Flavours: Why Tasting Like a Sommelier Changes Everything (Even If You're Not One)
(Or: What's the point of all that swirling, anyway?)
Apr 3, 2025
•
Tom Gell
1
1
Wine So Serious
Smart wine lessons for the curious drinker. Helping professionals feel more confident with wine, from first swirl to final sip.
Subscribe
Wine So Serious
Subscribe
About
Archive
This site requires JavaScript to run correctly. Please
turn on JavaScript
or unblock scripts