Marrakesh spices intensity

Thai green curry vs boiled potato

In the words of Deb: I am on holiday and all you get is this lousy blog post.

It’s true. I am currently sunning myself in warmer climes, escaping the British spring (which let’s be honest feels a hell of a lot like winter).

In the meantime, today’s letter is: I


Which stands for intensity.

Imagine a thai green curry and all the ingredients that are used to make it… Coriander, lemongrass, ginger, chilli, kaffir lime leaves, coconut milk, fish sauce… It certainly packs a punch of flavour. Now compare that to boiled potato, is that as flavoursome? Thought not.

That’s basically the difference between an intense wine and one lacking intensity. A great wine will have lots of concentration of flavour and aroma, which is an indication of quality. Although do beware – some wines are made to be delicate and not massively intense.

The main thing is that you enjoy it. Saha wa’afiab!