What we tasted in April 2026

Lychee & Gewürztraminer, Iodine, Vin Jaune, Carbonic Maceration and Calories - John Manley

On the 10th of April we were very glad to have John Manley explain to us the basis of the flavours and contents of a range of wines. John has had an extensive and varied career in chemistry, physics and AI. He has been Her Majesty’s High Sheriff of the County of City of Bristol, and is currently a visiting professor at the University of the West of England, Bristol. He is a co-owner of vineyard in Vergisson producing Pouilly Fuisse and Macon Villages wines.

John showed us the molecular basis for the rose and lychee flavours common in Gewürztraminer wines, debunked the idea that iodine had any role in the flavour profile of Chablis, explained to us the origin of the sherry- and champagne-like flavours of Vin Jaune, described how carbonic maceration is a distinct fermentation process from normal juice fermentation that is used not just in Beaujolais, and talked about the calorie content of wine (telling us that a cinnamon doughnut has more calories than a stick of dynamite!)

John's educational and entertaining talk was illustrated with some exemplary, rare and very enjoyable wines. It was much appreciated by the attendees.

The wines tasted were:

1. Joseph Cattin, Grand Cru Hatschbourg, 2023. Alsace, France. Gewürztraminer

2. Domaine Meyer Fonné, Grand Cru Wineck-Schlossburg, Vendage Tardive, 2021. Alsace, France. Gewürztraminer

3. Domaine Laroche, Saint Martin, 2024. Chablis, France. Chardonnay

4. Domaine Badoz, Château-Chalon, Vin Jaune, 2018. Jura, France. Savignin

5. Xavier Benier, Noveau, 2025. Beaujolais, France. Gamay

6. Onofri, Alma Gamela, 2021. Mendoza, Argentina. Garnacha

7. Baglio Gebellina, Passimento, 2024. Sicily, Italy. Nero d'Avola, Frapatto

8. Cantine Pellegrino, Pantellaria, Passito liquoroso, 2024. Pantellaria, Italy. Zibbibo