For many millennia, people around the world have been fermenting grape juice to create an alcoholic drink – wine. Perhaps it is no wonder, then, that unlike most other booze, I have always struggled to understand wine – how it’s made, where it’s from, how these factors impact the flavour – the whole lot.

Over the past few years, I have experienced a fairly drastic shift for the better when it comes to culinary experiences. Across the board, food and drinks have become more interesting and enjoyable. I attribute this welcome phenomenon to my increasingly frequent tastings.