Each grape variety is associated with different flavour categories, but where do these flavours come from...? Is there some kind of mad scientist in the winery tipping apples, lemons and peaches into the wine to add those flavours?

On our palates (our tongues) we can taste 5 main things – sweet, salty, bitter, umami (savoury), and sour. Do you know the others?

What do we mean by the finish of a wine and is it the same as the length?

Acidity in wine is very important and knowing what styles of wine you like will help you to find others that will have a similar profile so you can explore more wines.

The more sugar the grapes have the higher the potential alcohol of the wine – this depends on many factors including but not limited to the grape variety, the climate and the winemaker.

Where does sweetness in wine come from and how does it affect the flavour of the wine?

Most people like to drink red wine at room temperature and white wine at fridge temperature – this is after all the temperature most of us drink wine at, either at home or when going out for a drink down the pub or a meal in a restaurant. But is this correct?

When we talk about the body of wine we mean the weight of the wine, this can also be described as the viscosity.