Bloodwood Brainery

WHY BLOODWOOD BRAINERY?

Bloodwood has some back vintages in the cellar and the frustrated teacher in me wants to help you develop confidence in your wine opinions. You can develop an understanding of your palate by comparison tasting your way through some food and wine accompaniments. Whilst we’ve released some aged wines in the past, we have decided to add our discoveries in matching foods to our wines for your enjoyment.

I’ve been working with this concept for a while and I would like to add a little more discipline to your learning experience with our wines. So if you are interested in tasting the difference between young and older wines of ours, and discovering the nuances in food and wine matching, you can start your education at home. If you enjoy the company of others, (I learn best with people,) we may be able to organise a restaurant (either in Orange or Sydney) to cook for us and share a relatable meal and experience what makes good and better wine and food matches.

Please contact me if you’d be interested and tell me what you’d be most interested to taste and learn about.

Rhonda Doyle Ph 02 6362 5631 or rhonda.bloodwood@gmail.com

PLEASING WINE

All wines should taste pleasant in their balance of fruit, acid and tannin. You are your own wine judge.

TYPES OF WINE STYLES

Quaffers

Some wines are quaffers and Bloodwood Big Men in Tights (dedicated red grape variety of Malbec is made more like a white in Rose style) is simply meant to be enjoyed and will drink well for a surprising number of years. Generally though, quaffers are not fashioned for longevity. Tannins in a red wine can be stripped by excessive fining to make sure the rough edges are removed which makes them a more appealing drink-now style. A slick of grape juice concentrate added to the already fermented juice can mask youthful tannins to some degree. Oak treatment may be minimal to add some complexity to the wine. An easy to drink wine that is simple and slurpable, comes to mind.

Thinkers

Many wines demand some thought and most of the rest of our wines do. They are all built to last at least a decade. Wine lives and breathes and the slow reaction with oxygen in the bottle changes tastes over time. Much more to explore here.

Conditions of terroir

Imagine the complexities involved in warm versus cool climate, soil composition, aspect, rainfall conditions and seasonal degree days of ripening the grapes. The weather for the vintage year, including the footsteps of the grower and vintner, will make its mark on the wine captured in the bottle. Lots to learn here