Fellow Wine Lovers,<\/p>\n\n\n\n
Are we here already? How did that happen? One minute I\u2019m out for a stroll and before you can even comment on the mud and standing water it\u2019s time to write The Weekly Wine. <\/p>\n\n\n\n
After much discussion and backwards and forwards we thought it might be nice if we start with some good news this week. Test cricket is returning to terrestrial television from this morning as Channel Four have secured the rights from Star Media. Just in time for Root\u2019s 100th<\/sup> cap too!<\/p>\n\n\n\n We have had complaints about the lack of sports coverage lately, so whilst we\u2019re on the subject we would also note that the Six Nations Rugby starts on Saturday with Italy travelling to France and England travelling to Scotland for the Calcutta Cup. Could be that both England and Scotland field a rookie centre according to the Beeb! Sunday sees the Welsh enjoying Irish hospitality.<\/p>\n\n\n\n Elsewhere the road cycling season started Wednesday with the \u00c9toile de Bessages Tour de Gard opening the season. Given the limited opportunities to ride, this year\u2019s race has an unexpectedly high number of \u2018star\u2019 names with three Tour de France winners on the start line. If, like me, this is your first encounter with the race, it started in 1971 and has been a five stage race since 1974 joining the UCI Europe Tour in 2005. For what it\u2019s worth, I think we\u2019ve found a race that Eddy Merckx hasn\u2019t won!!!<\/p>\n\n\n\n In other news, countrywide vaccinations are continuing apace with the best part of 15% of the population now done. A University of Aberdeen study found that international travel was a big factor in the death rate and that restricting it would have made quite a difference to the spread of the pandemic. It didn\u2019t mention horses, stables or the whereabouts of Glenn Miller. Seriously though, with numbers heading in the right direction, that dim light in the distance could actually be the light at the end of the tunnel!<\/p>\n\n\n\n We noted that Jeff Bezos has decided to spend some money on new business cards, standing down to just \u201cexecutive chairman\u201d. As far as we can see no control has been relinquished, just a change of title. I can\u2019t imagine why he\u2019d want to concentrate on the media part of his empire just as the sales side comes under investigation by the Attorney general of Connecticut, and the Senate anti-trust committee.<\/p>\n\n\n\n After briefly flirting with the idea of democracy and elections the army has taken over again in Myanmar. In Russia, Alexei Navalny has been put in prison for two years just because; and Canada have proven once again to be the grown-ups as they declare the Proud Boys a terrorist organisation.<\/p>\n\n\n\n This Sunday being the first Sunday of February it is, of course, Yorkshire Pudding Day. The exact origins of the Yorkshire Pudding remain unknown but it\u2019s generally agreed to be associated with the north of England. The prefix \u201cYorkshire\u201d was first used in 1747 publication, \u2018The Art of Cookery Made Plain and Simple\u2019 by Hannah Glasse, which distinguished the light and crispy texture of the pudding made in this region from other batter-based puddings created in different parts of the country. It was traditionally made in one large tin, rather than the smaller, individual puddings more common today.<\/p>\n\n\n\n In wine news, though possibly not what you\u2019d describe as \u2019breaking\u2019, The New Scientist reports that Greece domesticated grapevines around 4000 years ago to make winemaking easier. Again there was no mention of horses, stables or the whereabouts of Glenn Miller.<\/p>\n\n\n\n So that\u2019s probably enough from us, let us know what you\u2019re having with your Yorkshire pudding, I\u2019m sure we have a wine to go with it, who knows, maybe even a Greek one!<\/p>\n","protected":false},"excerpt":{"rendered":" Fellow Wine Lovers, Are we here already? How did that happen? One minute I\u2019m out for a stroll and before you can even comment on the mud and standing water it\u2019s time to write The Weekly Wine. 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