Thursday, 7 January 2016

MAKE 2016 FULL OF SPARKLE


A wine blog in 'Dry January'?  Well, YES actually.


If it makes you feel better, it's about a wine naturally on the low-side in terms of alcohol and calories...champagne!


2015 finished in spectacular style at Cracking Wine HQ with the UK's first Fizz Festival firmly under our belt and what a corker it was too.   Pictures here: http://www.crackingwine.co.uk/fizzfestival
Time for a break I thought.


I haven't been to Reims (the epicentre of Champagne production, alongside Epernay) for some time and set off in early December to visit some fantastic producers and make up for the fact that I didn't drink much fizz at the festival itself (bad form).


I had to visit Champagne Thienot as they were voted the top champagne at said Fizz Festival and it is easy to see why.  Their non vintage brut is absolutely stunning.  The usual suspects in terms of grape varieties (Chardonnay, Pinot Noir and Pinot Meunier) but with a surprising amount of age for a non-vintage and some expert blending. 






They are the youngest Champagne house at only 30 years old and still run by Thienot family - we were shown around by the daughter, Garance.  Find out more about them here: http://www.thienot.com/


Anyone interested in buying, please contact info@crackingwine.co.uk


For visits to the Champagne region (it is very easy to do on your own) look here: http://www.reims-tourism.com/Discover/Champagne/The-Champagne-Tourist-Route


Before I go, a few interesting facts about Champagne:


1: Unless it's made in the Champagne region, it can't be called champagne (you knew that!)
2: The wine goes through two fermentation processes, in a tank and the second in the bottle itself
3: You can't hate chardonnay and love champagne, it usually makes up around 1/3 of the blend
4:  Blanc de Blanc champagne is 100% chardonnay
5: Grapes are hand picked and the wine ages for at least 15 months = expensive to produce
6: Ageing on the 'lees' (dead yeast cells) gives toasty aromas (lees get removed, don't worry)
7: Non vintage champagne is not meant to be kept, but will keep longer than Prosecco etc.
8: Seriously, drink it though!


Also an interesting website for you here: http://www.mymaninchampagne.com/


And on that bombshell......see you next time!
























Tuesday, 28 July 2015

Home Grown Talent

This week, we heard the news that Scotland has made it's own wine....hurray....but that is undrinkable....boo!




These weren't mean words from the wine press, but from Christopher Trotter, the winemaker himself and was widely reported in the national press. I can't read the article without thinking "One day Rodders, we'll be millionaires" but perhaps that is my age.


That said, everyone seems certain that the wine will be 'drinkable' some day soon and that is really exciting news...hurray! Read all about Christopher on his own blog here: http://www.fifefoodambassador.co.uk/

English Wine boom 

As I look out of my rain soaked window, the UK does seem a rather unfriendly place to be making wine, but there are wineries in some remarkable places. These include Yorkshire, Cumbria and there are infact others in Scotland - places where you normally need to take a flask of hot tea when you venture out of the door.

What pioneers they are! Take a look at The English Wine Producers Website (perhaps needing to be expanded as it already includes vineyards in Scotland and Wales): http://www.englishwineproducers.co.uk/

The success of some of the bigger players, particularly in premium sparkling wines in Kent and surrounding areas, has meant a boom in the industry with an actual shortage of skilled workers. Unfortunately, this was never an option at my careers advice session!  However, Plumpton College now provides specific courses for winemakers and vineyard workers alike: http://www.plumpton.ac.uk/department/wine-and-wine-research/21 This is actually creating a new industry within the UK, which is growing (every pun intended).

Quality at a price 

Gusbourne Estates sparkling wine has always been my absolute favourite and lots of other people love it too. If they still allow non-trade visits, it is well worth seeing the lovely people there, walking around the vineyard and sampling their delicious range of wines. https://www.gusbourne.com/

Or hunt it out if you are lucky enough to find it in your local wine merchant.

Like most English sparkling wine it will set you back just short of £30 partially due to the volume produced (or lack of it compared to mass produced fizz) but the quality is amazing and it is a real treat.

Others to look out for include Nyetimber and Hambledon.

Here is a neat list of the 14 best sparklers, according to Kate Hilpern from the Independent. http://www.independent.co.uk/extras/indybest/food-drink/14-best-english-sparkling-wines-10270532.html

Celebrate our home grown talent, they are really very good!

Monday, 6 July 2015

Albariño Pioneers

I’ve wanted to go to Galicia for some time now, having lived close to a Galician community when in London for a couple of years.  They were so friendly and passionate about their food and wine.  I also like Albariño, so that finally tipped the balance.


The Rias Baixas (pronounced ree-ahs by-shuss, so as not to look foolish) are a series of Fiords which thrust out into the Atlantic and form the Galician wine area in North West Spain, which is split into 5 subzones.  One of them, the Val do Salnes is reputedly the best and where we decided to base ourselves for our three day trip.


Rias Baixas has its own DO (Denomination de Origen) which was only formed in1988.  It is strictly regulated by the Spanish ‘Consejo  Regulador’.  I constantly say “That bloke must have the cushiest job”, not knowing whether it is one person or indeed a man.  But anyway if he is, he goes round Rais Baixas testing that the wine is typical of the area and good quality, before handing out his strictly numbered stickers which need to go on the back of each bottle 


In terms of the journey, we flew to Porto and drove for a couple of hours North to get there.  You can fly to Santiago or Viga but from the UK you will need to transfer via Madrid or Barcelona.  However, it is worth the trip, not least because you will not have to share your winery visits with coach-loads of other folk and the tours last for ages – around two hours including copious amounts of tasting.


Also, I was delighted to find out that the local’s were as warm, friendly and humble as the people I’d met in London.  Constantly apologising for not having fantastic English (which was pretty fantastic) and very grateful for the visit.


Coming from Lancashire (the home of the Rochdale Pioneers), I was extremely keen to visit Paco & Lola – a co-operative made up of 428 family-growers.  In this area, there are lots and lots of small parcels of vines rather than acres grown by one family or large business.  Paco & Lola have the most fantastic wine packaging I’ve ever seen and it will make the inside of your fridge door look like Selfridges if you buy enough bottles!


The name is interesting too, apparently Paco is short for Francisco! (the most popular boys name in Spain) and Lola short for Delores, also a common name.  

The inside of their office looks like a scene from Charlie and The Chocolate Factory.   Polka dots are everywhere from the welcome mat to the frosted glass doors. 


Being such a large co-operative makes them one of the top three wineries in the area in terms of volume.  They have a range of different brands to suit the domestic, UK and American markets.  http://www.pacolola.com/eng/e_home.html

 They also supply Albariño to Asda under their ‘Asda Signature’ range, so make sure you hunt that one out.  But their premium Paco & Lola Albariño is mainly sold in independent retailers.




As you would expect from the wine, it is aromatic, fresh and zingy with aromas of citrus and white stone fruit.  It is usually very dry with fantastic acidity and minerality.

The wine has some contact with the lees, which are the dead yeast cells (3 months generally) which do impart some additional flavours and extra interest.  Read more about that here: http://www.winewisdom.com/articles/techie/lees-ageing/


We were fortunate enough to be shown around by the delightful export Manager Carolina Rouco Chao  (pictured below) and her colleague.  We had a fantastic visit, despite having to wear a white coat and hair net!


For those who might be thinking ‘style over content’, I would disagree.  This wine tastes good and looks great.  It is also (in my view) a far more appealing option to other ‘fresh, simple whites’ on the shelves and is fantastic with anything fishy as well as being a great summer quaffing wine.


Carolina explained the military precision required in organising the delivery of grapes at harvest time when over 400 grower families turn up to deposit their small yields.  However, they are not allowed to leave until the grapes have been analysed to check they are of the required quality, levels of sugar and acidity.  What a day that must be!

I salute the ethos of the winery – think Rochdale Pioneers minus the clogs and all dressed in black and white polka dots.  In a country which is suffering financially, Albariño is a good news story and is deservedly on most restaurant wine lists and supermarket shelves these days.  If only they did green shield stamps…..


http://www.riasbaixaswines.com/media/interactive.php

Friday, 17 April 2015

Beaujolais Renegades

I rarely drink Beaujolais for some reason. A good (male) friend of mine is a Fleurie fan which is unusual and quite cool at the same time.

So many people have got used to big Aussie reds and they kind of de-sensitise your palate in the same way as strong coffee - anyway I digress.

I found a bottle of Saint Amour in the wine rack, quite by accident. Saint Amour is the second smallest 'Beaujolais Cru' and I'm ashamed to say I hadn't tried it before. With chicken wrapped in Parma ham for dinner, it was a yes from me.



To save me explaining, you can read all about the differences between bog standard Beaujolais and the cru's here: http://winefolly.com/review/beaujolais-wine-region-map/

For a bit of added interest it seems the rebellious cru's are breaking away from the 'Nouveau' crowd to go it alone. Read all about it here: http://www.theguardian.com/world/2015/jan/01/beaujolais-contest-cancelled-in-drink-fuelled-row

Anyway, back to the Saint Amour and here is a picture (empty bottle of course). Particularly good with charcuterie or soft cheese and bread. Lovely, lively cherry and strawberry flavours and really scrumptious. Suppliers are Boutinot wines but as I said a complete surprise to find it in the wine rack, so you'll have to Google it to see where you can buy!

Perhaps the wine fairy put it there!






Monday, 26 January 2015

All a matter of taste

Many people are put off by the language associated with wine tasting which is hardly surprising when you hear the sometimes bizarre descriptions of aromas and tastes.  Of course, each person has a unique palate and some (me included) have an increased sensitivity to bitterness.  This means identifying flavours can vary quite a bit from person to person.

A distant bonfire!

However, that said, I was recently tasting (well, drinking actually) a Barbera D’Asti 2009 and looked up the tasting notes online.  One contributor mentioned "notes of a distant bonfire" which, unsurprisingly, wasn’t on my list at all.

Whilst I realise that they were probably referring to the smoky nature of the wine, due to oak ageing, such vocabulary can seem confusing to beginners.

As a start point you might like to look at these resources online from the fantastic WSET.
http://www.wsetglobal.com/documents/l2_wines_sat_2014_eng_lo_web.pdf
http://www.wsetglobal.com/documents/l3_wine_satcard_2012_eng_new.pdf

They have devised something called the systematic approach to wine tasting.  It might sound a bit like hard work at first, however, it does give you the basics in identifying aromas and flavour characteristics as well as checking the appearance, body and other useful things.

Give it a try and if you don’t know what apricots, elderflower and wet hay smells like – find a greengrocer or local farm and have a good sniff around.   Here’s another useful site:

http://winefolly.com/review/wine-characteristics/

Wine Diary
Oh and before I go, I’ve been on an Aldi tasting spree and here are a couple worth investigating:

Philippe Michel Cremant du Jura 2011
From the East of Burgundy and made using the ‘traditional method’ (like champagne… look it up!)  A lovely sparkling wine, which has had some fantastic reviews.  Apple and almost peachy fruit flavours with a soft fine mousse.  Great as an aperitif and made just from Chardonnay.  A bargain at around £7!

The Exquisite Collection New Zealand Pinot Noir 2011
If you haven’t tried much in the way of NZ Pinot’s then this is a good one to see if you like the style.  Very typical red fruit flavours (raspberry, cherry), light in body, juicy and refreshing.  Excellent value for money at £6.99.  A good match with pork or duck.

See you next time...