Make Mine A Swimming Pool

Word reaches us from Starkenberg in Austria that a health spa is offering a recuperative break where the spa's bathing pools are filled up with - er beer. Apparently bathing in beer has health benefits such as improving skin tone and blood circulation. Pure prejudice leads us to suggest that this must be the proper use for lager and is for certain miles better than drinking the stuff...

PET Beaujolais Nouveau in Japan

Japan has for some years now been Beaujolais Nouveau's largest market but recessionary pressure and declining sales has led to what the trade will doubtless call 'packaging innovation'. Many retailers are to sell Nouveau in PET plastic bottles, which are both cheaper and -allegedly- more environmentally friendly than glass. It is certainly true that nobody is looking to buy Beaujolais Nouveau to 'lay down' so part of the objection to plastic bottles is immediately overcome. As the largest Burgundy negociant supplied the USA with Beaujolais Nouveau in plastic last year, we are left wondering whether this light, fruity and easy to appreciate wine might be the forerunner for a major packaging change for other wines. If Australia and New Zealand can champion the screw- cap perhaps France will be the PET champion? At least if we are selling our Beaujolais Nouveau next year in PET you'll know they are!

Wine (not just Guinness) is good for you

At the World Wine Symposium in Italy Jean-Robert Pitte, ex President of the Sorbonne University, lamented the fact that the French state did not separate alcohol from wine. That sounds rather like being able to get alcohol out of the wine but being unable to get the wine out of alcohol. This is entirely logical and nor should they be separate. Where he does have more force is when he pointed out that L'Association Nationale de Protection contre l'Alcool et les Addictions (French quangos seem to have even longer names than British ones) has an annual budget of 66m Euros and 1,400 employees! What on earth do they all do? We trust they don't drink at lunchtime.. Yet Dr NK Yong, a Singapore wine enthusiast, seems rather to hope they do - "anyone who tells you wine is not good for you is lying. If the politicians don't understand this, you should change the politicians." This has rather more impact when you realise that Dr Yong is 80 years young.

White wine attacks tooth enamel shock

We were unsurprised to discover that the acidity in wine is bad for tooth enamel and the acidity in white wine is generally higher than red. According to the German University study that made this earth shattering discovery, eating cheese with the wine helps (full of calcium - like our teeth). The British Dental Association has replied that "If you're going to have a glass of wine do so with your meal and leave a break of at least 30 minutes afterwards before you brush your teeth." What they don't mention is that if you brush your teeth before drinking the wine you might never drink wine again...Please don't try this at home!

Paternoster Lift

This lovely phrase (referring to one of those lifts that goes on continuously without ever actually stopping at a floor) has been used by a report in the American 'Proceedings of the National Academy of Sciences' to describe the way the bubbles in Champagne act as a flavour delivery system! It is not unique to Champagne but also found in 'good' - for which read bottle fermented - sparkling wine. By using mass spectometry it was discovered that the aromatic compounds were present by a factor of up to 30 times more in the bubbles rather than the wine. Their continuous rising and bursting delivers the flavour. (Shades of "every bubble has passed its fizzical" which was an advertising campaign of old for a soft drink.)

However, to anyone who has ever tasted still 'Champagne' before it passes through its bottle fermentation this will certainly come as no surprise. Without the improvement brought about by secondary fermentation it is doubtful if it would be drunk at all!

Some like it hot

French wine lovers - and Greenpeace in particular (though it is unlikely many of us had them marked down in this category) are warning that global warming may see off the wines of Meursault, Montrachet and Volnay. If global warming continues at is current rate the temperature will be six degrees warmer on average by the end of the century. Already between 1996 and 2008 the time taken for grapes to mature in Burgundy has reduced by ten from fifty to forty days. This is distinctly serious for such a prestigious area, where the length of time taken to fruit maturity is very important for finesse and complexity. France loses this at its peril! No wonder a group of chefs, sommeliers and winemakers wrote to 'Le Monde' in August to insist that Nicolas Sarkosy push for a strong agreement on climate change. He would probably be all the more motivated if they were to mention that, should it come to pass, Southern Britain is likely to be a major beneficiary of this particular bit of climate change...

Record price for Zonnebloem Cabernet Sauvignon

It is true that we do not unfortunately have stocks of Zonnebloem Cabernet Sauvignon1965 and 1967, which achieved record prices at the recent South African Nederberg wine auction, but we do have stocks of a rather later but almost as delicious 2004 vintage at just £7.29 a bottle!