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French Wine Woes.
The wine troubles in France continue.
FoodAndDrinkEurope.com
"If French wine is to offer a livelihood as well as a way of life, vintners cannot shun the realities of selling. Global marketing may be the antithesis to French wine culture, but wine that won’t sell cannot even be used as industrial alcohol, without help."
FoodAndDrinkEurope.com
"If French wine is to offer a livelihood as well as a way of life, vintners cannot shun the realities of selling. Global marketing may be the antithesis to French wine culture, but wine that won’t sell cannot even be used as industrial alcohol, without help."
Technorati Tags: wine food & drink
English/Welsh Wine Week.
Not only is it English Wine Week - but Wales joins in the fun with Welsh Wine Week too.
ICWales.co.uk
"Although a relative newcomer to wine production, Wales' viticulture industry is growing in size and gaining respect and acclaim from the wine world.
There are now more than 20 vineyards in Wales producing around 100,000 bottles of wine each year. Most is white, but red and ros wines are on the increase as well as sparkling varieties made by the Champagne method.
ICWales.co.uk
"Although a relative newcomer to wine production, Wales' viticulture industry is growing in size and gaining respect and acclaim from the wine world.
There are now more than 20 vineyards in Wales producing around 100,000 bottles of wine each year. Most is white, but red and ros wines are on the increase as well as sparkling varieties made by the Champagne method.
End of Month Egg on Toast Extravaganza - Limerick Edition.
Walnut Bread Ingredients
I have a confession to make - I forgot to toast the bread! I was so excited to sample a morsel, having spent most of the day either kneading the dough or waiting for it to rise, that this vital instruction for EoMEoTE just slipped my mind.I do have a couple of limericks that I offer in compensation though; for this months blog-happening is the Limerick Edition of End of Month Egg on Toast Extravaganza.
I bought some bread; Square,
Mixed up some eggs with flair,
Messed with HTML,
After culinary hell,
Then sat on my fat derriere!
Actually I made the bread this month - Walnut Bread from a recipe in yesterday's Style section of the Sunday Times. This was served with simple scrambled eggs.
Walnut Bread.
The flours are combined with the salt and yeast then mixed with about 350ml tepid water. The supple dough in then kneaded until silky-smooth and elastic - taking about 8 minutes.
The dough is then stretched out and the walnut pieces scattered on top. More kneading until the nuts are evenly distributed then the dough is left for up to two hours, covered, to rise.
A lightly oiled 900g loaf tin is required - which of course I don't have - so I made two smaller loaves. The dough is put in the tin and again left to rise for an hour.
Set the oven to 220C/425F/G7. You need to put 10 ice-cubes in a dish at the bottom of the oven (I am sure there is a technical reason) while the loaf goes on the middle shelf. After 20 minutes remove the, now melted ice, reduce the temperature to 200C/400F/G6 and continue to bake for a further 15 minutes. Remove and turn out on a wire rack. Attempting to eat a slice now will give you indigestion for at least2 hours 3 hours.
I once went to Milan on a break,
The cuisine Italian not fake,
In the mornings I cried,
No eggs boiled or fried,
And no Toast for heavens sake.
As I mentioned above I didn't toast the bread as it was still deliciously warm and excellent with scrambled eggs. No wine recommendation as this, although eaten late in the day, was 'breakfast' - fresh grapefruit juice all round!.
There was a young lady who liked things just so,
Had no opinion and went with the flow,
Liked cheap caviar,
And "her man with the car",
About eggs and toast though, she didn't know.
Mixed up some eggs with flair,
Messed with HTML,
After culinary hell,
Then sat on my fat derriere!
Actually I made the bread this month - Walnut Bread from a recipe in yesterday's Style section of the Sunday Times. This was served with simple scrambled eggs.
Walnut Bread.
Walnut Bread
- 350g multigrain flour
- 150g white flour
- 1 tsp fine sea salt
- 1 tsp easy-blend dry yeast
- 50g walnut pieces
The flours are combined with the salt and yeast then mixed with about 350ml tepid water. The supple dough in then kneaded until silky-smooth and elastic - taking about 8 minutes.
The dough is then stretched out and the walnut pieces scattered on top. More kneading until the nuts are evenly distributed then the dough is left for up to two hours, covered, to rise.
A lightly oiled 900g loaf tin is required - which of course I don't have - so I made two smaller loaves. The dough is put in the tin and again left to rise for an hour.
Set the oven to 220C/425F/G7. You need to put 10 ice-cubes in a dish at the bottom of the oven (I am sure there is a technical reason) while the loaf goes on the middle shelf. After 20 minutes remove the, now melted ice, reduce the temperature to 200C/400F/G6 and continue to bake for a further 15 minutes. Remove and turn out on a wire rack. Attempting to eat a slice now will give you indigestion for at least
I once went to Milan on a break,
The cuisine Italian not fake,
In the mornings I cried,
No eggs boiled or fried,
And no Toast for heavens sake.
As I mentioned above I didn't toast the bread as it was still deliciously warm and excellent with scrambled eggs. No wine recommendation as this, although eaten late in the day, was 'breakfast' - fresh grapefruit juice all round!.
There was a young lady who liked things just so,
Had no opinion and went with the flow,
Liked cheap caviar,
And "her man with the car",
About eggs and toast though, she didn't know.
New Zealand's 500th winery opens.
One Winery Opens In New Zealand Every 14 Days. The opening of New Zealand's 500th winery is testament to the strong growth of the wine industry, according to New Zealand Winegrowers.
Scoop.co.nz
""In 1995 there were 204 wineries in New Zealand. With the opening of the 500th winery this year, the numbers have more than doubled - that's the equivalent of a new winery opening every two weeks."
Scoop.co.nz
""In 1995 there were 204 wineries in New Zealand. With the opening of the 500th winery this year, the numbers have more than doubled - that's the equivalent of a new winery opening every two weeks."
Iran uncovers more of its winemaking past.
Archaeologists digging in southern Iran have found a pool and pots they believe were used about 1,800 years ago for large scale wine production, reinforcing the now-Islamic nation's status as the cradle of wine drinkers.
abc.net.au
"We have found an almost intact pool with a canal in the middle of it. This is where the juices from crushed grapes would flow and be collected later in pots for fermentation and turning into wine," said Ali Asadi, the head of the excavation team.
abc.net.au
"We have found an almost intact pool with a canal in the middle of it. This is where the juices from crushed grapes would flow and be collected later in pots for fermentation and turning into wine," said Ali Asadi, the head of the excavation team.
The Thing Is With Sainsbury's.
Sainbury's Wine
Just one problem with Sainsbury’s – the wine range through the SainburysToYou website relies totally on the range stocked at the store closest to you. In my case I assume it is Reading – but not the huge Savacentre out near J12 of the M4 but the shop in the town centre.Actually there is another problem with Sainsbury’s. They treat wine on the website as just another commodity.
There are few tasting notes and where are the wine suggestions linked from the recipes - a major oversight. Like the other grocers no vintages are given; which is fine I guess for your high turnover daily gluggers but not for finer wines. Most do not have images and I do so like to see what I am buying. It is all so inconsistent. Some have Dietary Information but is it really necessary to known that Sainsbury’s Muscat de St Jean de Minervois at £3.99 is
Free From Nuts
Free From Coconut
Free From Pine Nuts and Pine Kernels
Free From Artificial Colours
Free From MSG (Glutamate)
Free From HVP (hydrolysed veg. protein)
Free From Shellfish
Suitable for Vegetarians
Suitable for Vegans
Free From Gluten
Free From Sesame Seeds
Free From Wheat
Free From Milk
Free From Soya
Free From Egg
I would complain if my bottle had a sesame seed in it mind. Or a coconut. While I can understand the need for supermarkets to manage wine as just another commodity, Sainsbury’s could treat it with a little more respect and appeal to a wider market. After all even the wine aficionado needs decent daily drinking occasionally. As 173DruryLane suggests they have to go the quality route to standout from the likes of Tesco. It all looks so down-market and half-baked. What is wrong with a quality wine shop (Waitrose manages it), offering fish on marbled counters or selecting your own local eggs?
There is a second website Sainsbury’s Wine. I thought that the full wine list was available from here but this is not the case; it didn’t look that impressive a range I am afraid. Bottles have to be brought in six bottle cases but at least they have tasting notes. Half a dozen mixed cases are also offered with various discounts. There are so many other, better, places to buy wine from.
I seldom get to a Sainsbury’s and in need of a Pinot Gris for next weeks Wine Blogging Wednesday I placed an order online (via SainsburysToYou) for a few groceries. I didn’t have a list to hand of requirements (bad move) so ended up with some prawns (on a buy one get one free special), deodorant, cat food and chocolate muffins along with a few bottles of wine. I liked the book a delivery slot implementation. I wonder what the success rate is?
UPDATE: My hopes for a money off voucher were dashed as the delivery van was sitting outside the cottage a good 40 minutes before the booked delivery time. Sadly the number of substituted items I felt was unacceptable - why send female deordorant in place of one designed for men? Of course the single most important item, the only one I really required (the Pinot Gris for WBW) was substituted for a Sauvignon Blanc. Rating: Poor.
Free From Nuts
Free From Coconut
Free From Pine Nuts and Pine Kernels
Free From Artificial Colours
Free From MSG (Glutamate)
Free From HVP (hydrolysed veg. protein)
Free From Shellfish
Suitable for Vegetarians
Suitable for Vegans
Free From Gluten
Free From Sesame Seeds
Free From Wheat
Free From Milk
Free From Soya
Free From Egg
I would complain if my bottle had a sesame seed in it mind. Or a coconut. While I can understand the need for supermarkets to manage wine as just another commodity, Sainsbury’s could treat it with a little more respect and appeal to a wider market. After all even the wine aficionado needs decent daily drinking occasionally. As 173DruryLane suggests they have to go the quality route to standout from the likes of Tesco. It all looks so down-market and half-baked. What is wrong with a quality wine shop (Waitrose manages it), offering fish on marbled counters or selecting your own local eggs?
There is a second website Sainsbury’s Wine. I thought that the full wine list was available from here but this is not the case; it didn’t look that impressive a range I am afraid. Bottles have to be brought in six bottle cases but at least they have tasting notes. Half a dozen mixed cases are also offered with various discounts. There are so many other, better, places to buy wine from.
I seldom get to a Sainsbury’s and in need of a Pinot Gris for next weeks Wine Blogging Wednesday I placed an order online (via SainsburysToYou) for a few groceries. I didn’t have a list to hand of requirements (bad move) so ended up with some prawns (on a buy one get one free special), deodorant, cat food and chocolate muffins along with a few bottles of wine. I liked the book a delivery slot implementation. I wonder what the success rate is?
UPDATE: My hopes for a money off voucher were dashed as the delivery van was sitting outside the cottage a good 40 minutes before the booked delivery time. Sadly the number of substituted items I felt was unacceptable - why send female deordorant in place of one designed for men? Of course the single most important item, the only one I really required (the Pinot Gris for WBW) was substituted for a Sauvignon Blanc. Rating: Poor.
It's the end of the month - which can only mean...
As the month of May drew to a close,
A culinary delight we propose,
The worlds bloggers unite,
For culinary delight,
Using egg and bread I suppose.
A culinary delight we propose,
The worlds bloggers unite,
For culinary delight,
Using egg and bread I suppose.
Champagne Beauty Cream.
A French company has come up with a novel way to use surplus grapes, as a new kind of top-of-the-range beauty cream to keep those wrinkles at bay.
IAfrica.com
"Months of research by the company Remensis went into producing the creams, for both day and night as well as an eye cream, which use surplus grapes bought from neighbouring vineyards, most of which produce the area's champagnes.
'We need some 10,000 kilos of grapes to produce one kilo of grape cream care,' added Commenil, explaining why the prices are so high."
IAfrica.com
"Months of research by the company Remensis went into producing the creams, for both day and night as well as an eye cream, which use surplus grapes bought from neighbouring vineyards, most of which produce the area's champagnes.
'We need some 10,000 kilos of grapes to produce one kilo of grape cream care,' added Commenil, explaining why the prices are so high."
Video of French Violence.
French news video of the latest violence undertaken by French Wine Makers. video feed
decanter.com
"Amidst lurid scenes of extraordinary violence in the south of France demonstrators have vowed to increase the pressure until the government caves in to their demands.
After over €2m of damage had been caused across the Hérault region, a member of CRAV, the militant splinter group of disaffected winemakers, told French TV channel France 3, 'they're going to have to listen or we're going to hit even harder. We will not stop.'
decanter.com
"Amidst lurid scenes of extraordinary violence in the south of France demonstrators have vowed to increase the pressure until the government caves in to their demands.
After over €2m of damage had been caused across the Hérault region, a member of CRAV, the militant splinter group of disaffected winemakers, told French TV channel France 3, 'they're going to have to listen or we're going to hit even harder. We will not stop.'
Technorati Tags: wine food & drink
UKWinesOnline Update: Unwins.
Unwins Screenshot
Unwins, the last of the major high street chains to offer online ordering, has just launched a new website to enable you to do just that. The front page is dominated by special launch deals on Gordons, Pimm's and Blossom Hill White Zinfandel. Inside just 14 wines, a few champages and a range of big brand spirits are available. A lacklustre effort I feel. You can assume that Jack Daniels and Smirnoff paid a premium to dominate the sites header and perhaps Unwins are hoping your new loan (from the yellow advert) will be spent in the store.
Technorati Tags: wine food & drink
A beefed up M&S offering.
Not often I look at the main supermarket online offerings so was greatly pleased by an email altering me to the expanded online offerings from Marks & Spencer. From the lacklustre listings of recent times the range now available online reaches the dizzy heights of 50 wines!
I shouldn't knock it though - the wines, although all own-label, are of very good quality and from excellent producers. Just do not go looking for anything 'safe' and 'familiar'.
This bank holiday weekend M&S are offering some excellent savings. These range from 33% off new wines to 36% off their Chablis and 44% off the Gold Label Chardonnay. Deals run until May 31st.
MarksandSpencer.com
"We have extended the online range of our wine cases to bring you a comprehensive list of over 50 wines to choose from. All our wines are exclusive and offer great value when you buy a case of 6 or 12. Plus, you only pay one delivery charge per order, no matter how many cases you buy."
I shouldn't knock it though - the wines, although all own-label, are of very good quality and from excellent producers. Just do not go looking for anything 'safe' and 'familiar'.
This bank holiday weekend M&S are offering some excellent savings. These range from 33% off new wines to 36% off their Chablis and 44% off the Gold Label Chardonnay. Deals run until May 31st.
MarksandSpencer.com
"We have extended the online range of our wine cases to bring you a comprehensive list of over 50 wines to choose from. All our wines are exclusive and offer great value when you buy a case of 6 or 12. Plus, you only pay one delivery charge per order, no matter how many cases you buy."
Spring Salad and Sauvignon Blanc.
Spring Salad
It seemed rather apt making a fresh green salad on what has been the hotest Spring day since... well, the last hotest Spring day. But this is no ordinary Salad, oh no!Forget your iceberg and your cucumber - get out some runner beans, a trimmed and sliced leek, stir fry both with some salad onions (I found some little white things in Waitrose) and some asparagus tips for about five minutes. Arrange these delightfully on a round of puff pasty (or, as the pictures demonstrate, totally smothered so you can not actually see the pastry) and top with a lightly boiled egg or two. Season with a drizzle of olive oil and some black pepper. Top with a little red pesto stirred into mayonnaise.
Spring Salad
As you can see from the photos I was generous with the veg! That faintly disturbing white ballon thing is an egg, in case you were wondering. The recipe is adapted from Waitrose Seasons Magazine May/June 2005. I was so impressed with this - fresh and crisp and packed with flavour. While eggs tend to be a bit tricky when matching with wine the rest of the dish went perfectly with a Sauvignon Blanc - the 'greenness' of the vegetables matching perfectly with the grapes intrinsic flavours. I picked this wine, not because of its hideous label, but because it hails from the Blaye region of Bordeaux, which is an area I seldom consider for my Sauvignon's. The Appellation designation - Côtes de Blaye, incidently, is for white wines only. The region itself lies across the Gironde from the Medoc.
Chateau Charron
Wine Tasting Note: Chateau Charron Acacia, 2003, Côtes de Blaye, France.Available from Oddbins £9.79.
While I was actually after a full Sauvignon Blanc it is Semillon that forms the basis of this Bordeaux white with just 30% being Sauvignon Blanc. This explains the deep colour and the complex aroma. On the palate the Sauvignon comes through strongly with crisp acidity and fresh, grassy flavours. Complex and very classy from the oak influence through to the heavy weight bottle. Just ignore the label. Perfect with the salad.
Scribblings Rating - 90/100
Pub Association to ban 'happy hours'.
The British Beer and Pub Association has made a move to limit excessive and irresponsible promotions. The UK pub retailers’ group has issued new guidelines to its members outlawing a range of special offers and marketing techniques that contribute to alcohol abuse.
BeerandPub.com
"Offers like pay £10 on the door and all drinks are free; drinking games; and schemes that encourage people to drink too much too quickly have no place in our sector and we are determined to stamp them out. With the backing of the Government, the Police and Licensing Authorities across the UK we aim to ensure that all pubs operate to these standards of corporate and community social responsibility, said Mark Hastings, Director of Communications, BBPA."
BeerandPub.com
"Offers like pay £10 on the door and all drinks are free; drinking games; and schemes that encourage people to drink too much too quickly have no place in our sector and we are determined to stamp them out. With the backing of the Government, the Police and Licensing Authorities across the UK we aim to ensure that all pubs operate to these standards of corporate and community social responsibility, said Mark Hastings, Director of Communications, BBPA."
Taste of London Show.
Tickets for the Taste of London show are now onsale via the website. The show takes place over four days in June (16th-19th).
Taste of London
"Taste of London brings together London’s finest restaurants and the capital’s most famous chefs. This year, 40 of London’s most prestigious restaurants come together in Regent’s Park to prepare and serve a stunning selection of signature dishes over a four day celebration.
But there’s more. Taste of London features fantastic entertainment on the Freestyle® Stage sponsored by Standard Life Bank in association with the Evening Standard. Every day there will be a non-stop programme of entertainment including jazz from Ronnie Scott’s (all days); Oyster Opera (all days) and The Open Air Theatre (Friday only).
This year the Taste of London Chefs’ Theatre, sponsored by French Wines in association with olive magazine offers the chance to see top chefs in action, delivering delicious demonstrations, entertaining tutorials and enlightening Q&A sessions.
New for 2005 is the Taste of London Wine & Spirit Academy, presented by the Wine & Spirit Education Trust and supported by Riedel Crystal. The Academy has a daily programme of experts talks and demonstrations, including advice on pairing wine with food.
You can also sample and discover an outstanding array of gourmet food and drink since Taste of London has over a 100 food and drink exhibitors."
Taste of London
"Taste of London brings together London’s finest restaurants and the capital’s most famous chefs. This year, 40 of London’s most prestigious restaurants come together in Regent’s Park to prepare and serve a stunning selection of signature dishes over a four day celebration.
But there’s more. Taste of London features fantastic entertainment on the Freestyle® Stage sponsored by Standard Life Bank in association with the Evening Standard. Every day there will be a non-stop programme of entertainment including jazz from Ronnie Scott’s (all days); Oyster Opera (all days) and The Open Air Theatre (Friday only).
This year the Taste of London Chefs’ Theatre, sponsored by French Wines in association with olive magazine offers the chance to see top chefs in action, delivering delicious demonstrations, entertaining tutorials and enlightening Q&A sessions.
New for 2005 is the Taste of London Wine & Spirit Academy, presented by the Wine & Spirit Education Trust and supported by Riedel Crystal. The Academy has a daily programme of experts talks and demonstrations, including advice on pairing wine with food.
You can also sample and discover an outstanding array of gourmet food and drink since Taste of London has over a 100 food and drink exhibitors."
UKWinesOnline Update: Grapevine Direct.
Grapevine Direct
Another new site added to the UKWinesOnline directory and another independent, internet only, specialist concentrating on France. I have lost count of how many people set up a business importing French wine; just how many can the UK support!But GrapeVine Direct does set itself apart from the masses. The background details on the wines are superb - you could want for anything more - full producer details, tasting notes, label pictures, even suggested food matches with full recipes.
Wines are listed from the Rhône Valley, Bordeaux and the Languedoc. An expert on the wines of the South West was particularly impressed with the listings from this little known area too.
Grapevine Direct
"Members get a 10% discount off all list prices. Membership is free but I do ask members to sign up for a mixed case every quarter (£95.00 inc vat and £5.00 delivery); you will only lose your membership discount if you buy less than 2 of the mixed cases in a year. I’ve also made a real effort to make delivery easier – particularly through the Collectpoint scheme (click on Delivery Options in the nav bar for some details…) Finally, one more innovation on the mixed case format: rather than the usual practice of 12 bottles at more or less the same price, I have it so that each case has a spread of prices – roughly speaking 3 good cheapies, 6 very nice ones at around £7.50 and 3 absolute crackers at around the £10.00 mark. The idea is to make for more interest and actually to deliver on the promise of a ‘Discovery Case’ (which you hear about so often from the bigger retailers)."
Technorati Tags: wine food & drink
Decanter Wine Awards - advanced news.
In total disregard of the news embargo (until 7th September) a press release from Australian producer Taylors announces two gongs they have won. (The press release has not been posted on their website at the time of writing).
TaylorsWines.com.au
"Taylors Jaraman Riesling 2004 won the trophy for Best Australian Riesling and the Taylors Jaraman Cabernet Sauvignon 2002 won the trophy for Best Australian Bordeaux varietal at one of the world’s most prestigious wine shows, managed by the globally influential Decanter magazine. The panel of judge’s is possibly the most prestigious in the world with the noted British author Stephen Spurrier acting as Chairman and the Australian regional chairman being Michael Hill Smith MW."
TaylorsWines.com.au
"Taylors Jaraman Riesling 2004 won the trophy for Best Australian Riesling and the Taylors Jaraman Cabernet Sauvignon 2002 won the trophy for Best Australian Bordeaux varietal at one of the world’s most prestigious wine shows, managed by the globally influential Decanter magazine. The panel of judge’s is possibly the most prestigious in the world with the noted British author Stephen Spurrier acting as Chairman and the Australian regional chairman being Michael Hill Smith MW."
Planet of the Grapes Competition.
An email from Planet of the Grapes
Planet of the Grapes
"We have been trying to get as many reviews of bars and restaurants on the website as possible and need your help. The aim is to provide a free and independent guide for anyone to look at if they fancy trying somewhere new. As an incentive we will be giving away a bottle of our fabulous new champagne Beaumont des Crayeres to the best review received each month, simple. You go out and eat and we give you Champagne!"
Planet of the Grapes
"We have been trying to get as many reviews of bars and restaurants on the website as possible and need your help. The aim is to provide a free and independent guide for anyone to look at if they fancy trying somewhere new. As an incentive we will be giving away a bottle of our fabulous new champagne Beaumont des Crayeres to the best review received each month, simple. You go out and eat and we give you Champagne!"
Technorati Tags: wine food & drink
Cooks Unite for Charity Book.
East Meets West is a celebrity cookbook in support of the tsunami victims in Indonesia and Sri Lanka. Featuring recipes by the cream of the international culinary world and articles by top wine writers including; Nigella Lawson, Jamie Oliver, Gary Rhodes, Hugh Fearnley-Whittingstall, Keith Floyd, Ainsley Harriot, Rick Stein, Antony Worral Thompson, Ken Hom and Jancis Robinson.
Developed from the reaction of two ordinary British women, Barbara Jayson and Jenny de Montfort to the shocking Boxing Day disaster. Having met several years ago in Indonesia they knew they had to do something and decided to create a truly international cookbook to raise funds for mother and baby charities in Indonesia and Sri Lanka. Without knowing a single celebrity chef they set about contacting potential contributors and, having received a commitment from Nigella Lawson, the project snowballed.
Developed from the reaction of two ordinary British women, Barbara Jayson and Jenny de Montfort to the shocking Boxing Day disaster. Having met several years ago in Indonesia they knew they had to do something and decided to create a truly international cookbook to raise funds for mother and baby charities in Indonesia and Sri Lanka. Without knowing a single celebrity chef they set about contacting potential contributors and, having received a commitment from Nigella Lawson, the project snowballed.
Technorati Tags: wine food & drink
Islay's First New Distillery for 124 years.
THE first new distillery on Islay for 124 years will open next month, to complete an 800- year cycle that returns whisky- making to its historical roots in Scotland.
Scotsman,com
"The £1 million Kilchoman farm distillery will produce Scotch from the barley to the bottle, using ingredients grown on the island that is the birthplace of the national drink. And Rockside farm, where a new single malt will be produced, is on the very spot where it began nearly a millennium ago."
Scotsman,com
"The £1 million Kilchoman farm distillery will produce Scotch from the barley to the bottle, using ingredients grown on the island that is the birthplace of the national drink. And Rockside farm, where a new single malt will be produced, is on the very spot where it began nearly a millennium ago."
Technorati Tags: whisky food & drink
Cook Sister Reports.
Another view on the food bloggers meet of a few weekends ago - The Cooksister writes an entertaining post but does refer to me as a thorn amongst the roses! How rude ;-)
The desserts find favour while the rosado wine I supplied (via Decanter Wines) seems to have slipped down rather well too.
The first photo has been hideously photoshopped. There is no way I look such a twat! I have no idea what I am doing....
The desserts find favour while the rosado wine I supplied (via Decanter Wines) seems to have slipped down rather well too.
The first photo has been hideously photoshopped. There is no way I look such a twat! I have no idea what I am doing....
Technorati Tags: wine food & drink
Aussies surpass French in UK wine tastes.
Australia has surpassed France as the benchmark for worldwide wine.That's the opinion of Matthew Jukes, one of England's best known and influential wine figures.
NineMSN.com.au
"Jukes, whose opinions have been a fixture in the media here for many years, has released an updated list of the 100 best Australian wines."
NineMSN.com.au
"Jukes, whose opinions have been a fixture in the media here for many years, has released an updated list of the 100 best Australian wines."
Wine with Asparagus Risotto.
Asparagus
Asparagus Risotto, as detailed by the Passionate Cook, calls for a white wine. But which one?The addition of the dry vermouth (Martini or Noilly Prat) would add a delicious herby edge to the flavour, while the main ingredient, asparagus would be enhanced by the vegetable stock. Then you have Parmesan. I would go for a Sauvignon Blanc to unite all these flavours. This grape has a herby quality and works superbly with asparagus. Look to a white Bordeaux, a Sancerre or Pouilly Fumé from the Loire, or New Zealand for something more punchy. Alternatively an Italian white wine made from local varieties - there are plenty to choose from - would work, but steer clear of anything too oaky.
UKWinesOnline Update: Justerini & Brooks.
Justerini & Brooks
A spankingly new website for Justerini & Brooks. "We are extremely proud of it as it contains over 2,000 fine wine labels as well as hand-drawn maps and watercolours!" A work of art indeed for this fine wine specialist. Background details are extensive for the small but select range, akthough Bordeaux and Burgundy are very well represented. A traditional merchant, established in 1749, embracing this new fangled interweb with gusto!
UKWinesOnline Update: The Wine Society.
The Wine Society
Gavin from The Wine Society contacted me a few days ago - they have opened up the website to non-members! Now we can all have a look and discover just what they offer to their members.
The Society acts just like any other wine merchant with a full range of services from wine plans, bin end specials, En Premieur offers and a full wine range. A rolling series of tastings are held throughout the country. They also have two retail outlets; one is in Northern France the other Stevenage.
I have only heard good things about the level of service maintained by the Society. Membership costs £40.
UPDATE: The listing on UKWOL seems to have got a little corrupted and is not showing the full details or the url for the Wine Society. The link required is www.thewinesociety.com
Dream Taste: the cork taint remover.
Remember the news story from last week concerning the French device to remove cork taint? (Wadda yer mean 'no'?). More details -
Scotsman.com
"Professor Gerard Michel's invention is due to go on sale in the UK later this year. The device will cost around £40 and each treatment approximately £3, giving regular wine lovers as well as sommeliers a chance to rescue their cherished bottles. Dream Taste works by using an ionised material known as a copolymer to absorb the cork taint molecules in the wine. Users simply have to decant the corked wine into a plastic V-shaped decanter and then immerse the copolymer, shaped like a bunch of grapes, until the taint disappears. Once all the contaminated molecules have been withdrawn the copolymer is thrown away and the wine is ready to drink."
Wine International
"An independent test on the product was carried out by the French newspaper Le Figaro. They tried it out on two samples: one moderately corked wine, and another so corked that the reporter 'had no desire even to put the wine to my lips'. The report said the first wine had lost all its sense of cork taint after one hour. However, the second wine, even after one hour and 45 minutes, retained a 'displeasing chlorinated edge, evident to finer palates', even though the sense of cork taint appeared to have gone."
Scotsman.com
"Professor Gerard Michel's invention is due to go on sale in the UK later this year. The device will cost around £40 and each treatment approximately £3, giving regular wine lovers as well as sommeliers a chance to rescue their cherished bottles. Dream Taste works by using an ionised material known as a copolymer to absorb the cork taint molecules in the wine. Users simply have to decant the corked wine into a plastic V-shaped decanter and then immerse the copolymer, shaped like a bunch of grapes, until the taint disappears. Once all the contaminated molecules have been withdrawn the copolymer is thrown away and the wine is ready to drink."
Wine International
"An independent test on the product was carried out by the French newspaper Le Figaro. They tried it out on two samples: one moderately corked wine, and another so corked that the reporter 'had no desire even to put the wine to my lips'. The report said the first wine had lost all its sense of cork taint after one hour. However, the second wine, even after one hour and 45 minutes, retained a 'displeasing chlorinated edge, evident to finer palates', even though the sense of cork taint appeared to have gone."
Three Tasting Notes - Vin de Pays Trophy Winners.
Of the 12 wines awarded Trophies in the Vins de Pays Top 100 for 2005 three really stood out. Two were 'first tastes' for me - the competitions Best White of Show was one, the Pinot Noir champion was the other. The third wine, a Cabernet Franc, I have raved about several times but this is a new vintage, and only the second from the estate.
Retail Price £6.99.
A full on rush of nutty apricots leaps from the glass while a weighty palate, fresh and crisp, reveals sherbet and a dash of spice. Superb. Alcohol 13.5%. Production of 84,000 bottles.
Scribblings Rating - 96/100
Laurent Miquel
"Obviously we are delighted with the result and proud to have five wines featured in the Top 100. We are specialists in Viognier and now have 25ha in production. The wine proves that low yields and careful oak aging with top-quality Viogner fruit can give really interesting and exciting results."
Available from Ballantynes of Cowbridge £11.49.
"Bloody Good!" exclaimed John. How right he is. Superb, huge drinkability, lovely fruit on the palate supported by generous tannins. Big and characterful. Alcohol 12.5%. Production of 14,800 bottles.
Scribblings Rating - 94/100
Xavier Guillaume
"The standard of this competition was already high last year, when we were selected as part of the Top 100, and is even more so this year. So I am over the moon to have won this trophy. there's a real interest in France to use this competition to show just how high the quality of VIns de Pays can be."
Retail price around £5.
I am delighted that my friends down at 3 Poules have been awarded a trophy for this wine. More weight and depth than a Loire Cab. Franc this has great character, super depth and a fruit led spiciness that demonstrates its southern French origins. Alcohol 13.5%. Production of 4,500 bottles.
Scribblings Rating - 96/100
Ruth Parker de Latude
"We are really DELIGHTED to have won this pize! Especially as this is only our second harvest, this really is very encouraging. For us it's like scaling Mount Everest."
The full list of Vin De Pays Trophy Winners was reported here last April.
Miquel Viognier
Wine Tasting Note: Laurent Miquel Nord Sud Viognier, 2004, VdP d'Oc, France.Retail Price £6.99.
A full on rush of nutty apricots leaps from the glass while a weighty palate, fresh and crisp, reveals sherbet and a dash of spice. Superb. Alcohol 13.5%. Production of 84,000 bottles.
Scribblings Rating - 96/100
Laurent Miquel
"Obviously we are delighted with the result and proud to have five wines featured in the Top 100. We are specialists in Viognier and now have 25ha in production. The wine proves that low yields and careful oak aging with top-quality Viogner fruit can give really interesting and exciting results."
Guillaume Pinot Noir
Wine Tasting Note: Guillaume Pinot Noir Vieilles Vignes, 2003, VdP de Franche-Comte, France."Bloody Good!" exclaimed John. How right he is. Superb, huge drinkability, lovely fruit on the palate supported by generous tannins. Big and characterful. Alcohol 12.5%. Production of 14,800 bottles.
Scribblings Rating - 94/100
Xavier Guillaume
"The standard of this competition was already high last year, when we were selected as part of the Top 100, and is even more so this year. So I am over the moon to have won this trophy. there's a real interest in France to use this competition to show just how high the quality of VIns de Pays can be."
Les 3 Poules Cabernet Franc
Wine Tasting Note: Baronnie de Bourgade Les 3 Poules Cabernet Franc, 2004, VdP des Cotes du Thongue, France.Retail price around £5.
I am delighted that my friends down at 3 Poules have been awarded a trophy for this wine. More weight and depth than a Loire Cab. Franc this has great character, super depth and a fruit led spiciness that demonstrates its southern French origins. Alcohol 13.5%. Production of 4,500 bottles.
Scribblings Rating - 96/100
Ruth Parker de Latude
"We are really DELIGHTED to have won this pize! Especially as this is only our second harvest, this really is very encouraging. For us it's like scaling Mount Everest."
The full list of Vin De Pays Trophy Winners was reported here last April.
Pineapple and Polenta Cakes.
Pineapple Polenta Cake
Is pineapple a citrus fruit? I am not sure and it matters because this months Sugar High Friday's theme is citrus. Hosted and selected by Adventures in the bread box she writes about lemons, oranges, limes and the like but no pineapple. Still as a whole lemon is squeezed and scrapped into this recipe I think that it might just be acceptable!Pineapple and Polenta Cakes with Raspberry Coulis
This paraphrased recipe comes from delicious! the deli cookbook by James Martin.
The ingredients:
- 150g unsalted butter
- 1-2 tbsp flour
- 175g caster sugar
- 425g can pineapple rings in syrup (I used fresh chunks)
- 100g ground almonds
- 75g fine polenta
- 1/2 tsp baking powder
- pinch of salt
- 2 medium eggs beaten
- grated zest and juice of 1 lemon
- 1 lightly grease 6x150ml ramekins with a little softened butter and dust with flour.
- Place 50g sugar in saucepan with 1 tbsp water. over a very low heat melt the sugar to a caramel, shaking pan occasionally.
- When sugar dissolved beat in a small knob of butter and divide between the ramekins. Set a piece of pineapple on top.
- Heat oven to 180C/250F/Gas 4.
- Mix together almonds, polenta, baking powder and salt.
- Beat together remaining sugar and butter until soft and light. Gradually beat in the eggs. Add the dry almond/polenta mix. Then beat in the lemon zest and juice.
- Spoon the mixture into the ramekins over the top of the pineapple. Bake for 15-20 minutes until risen and firm to the touch.
- turn out on to plates and serve with raspberry coulis and cream.
Raspberry Coulis
The book warns of burning yourself when tipping out the puddings on the hot caramel. I must have done something wrong as there wasn't any - it had all soaked into the pudding; impatience probably in the 'dissolving' process. With a crunchy texture and warm pineapple these were very nice. To accentuate the exotic flavour of the pineapple I would suggest serving with a late harvest Gewürztraminer. If the caramel works for you a good quality tokaji could be served and then the Orange Muscat and Flora springs to mind too. Plenty of choice!
The excellent coulis pictured is the one I used - picked up from Waitrose it is also available via the James White website.
Wine Blogging Wednesday 10 Announced.
On reading Lenn’s announcement of Wine Blogging Wednesday #10 I thought “What the ... White Pinot?” Is this some bizarre American concoction similar to those ghastly blush wines, only desecrating the elegant Pinot Noir rather than Zinfandel?
I shouldn’t have worried. I didn't read the title. It is a catch all category selected by Alice of My Adventures in the Breadbox. This gives us Pinot Gris, Pinot Grigio, Pinot Blanc and anything else utilising ‘pinot’ and ‘white’! Post around June 8th and let Alice know. Have fun.
UPDATE: I note that Alice is also hosting Sugar High Friday (thats THIS Friday) with the theme of Citrus. I have just been given some spiced oranges in sweet wine... there must be something I can do...
I shouldn’t have worried. I didn't read the title. It is a catch all category selected by Alice of My Adventures in the Breadbox. This gives us Pinot Gris, Pinot Grigio, Pinot Blanc and anything else utilising ‘pinot’ and ‘white’! Post around June 8th and let Alice know. Have fun.
UPDATE: I note that Alice is also hosting Sugar High Friday (thats THIS Friday) with the theme of Citrus. I have just been given some spiced oranges in sweet wine... there must be something I can do...
Wines from Quinta de Chocapalha.
Chocapalha Estate
I have just discovered a superb array of wines from a Portugese Estate. Purely by chance we stumbled upon the Chocapalha estate at the London Wine Fair yesterday where the delightful Alice and Sandra Tavares da Silva took us through their small range.
Sandra, the daughter of Alice, is the wine maker both here and at Quinta Vale D. Maria. Chocapalha is 50 hectare estate, purchased and replanted in the late 1980’s with the first commercial vintage released in 2000. Small production here with 30-35,000 cases annually. The red varieties are hand-selected and foot-trodden separately in stone lagares before fermentation at low temperatures.
Only Corney and Barrow currently stock these wines in the UK. They also list wines from Quinta Vale d. Maria. Out comes my credit card…
Quinta de Chocapalha Vinho Branco, 2004, Estramadura, Portugal.
Corney & Barrow £8.87.
A delicious crisp blend of Chardonnay (60%), Vitel (10%) and barrel-aged Arinto (30%). Minerally, fresh, long lasting flavours, upfront fruit. Delicious. Only let down by being a touch expensive. Production of just 3,000 cases.
Scribblings Rating - 92/100
Quinta de Chocapalha Cabernet Sauvignon, 2003, Estramadura, Portugal.
Corney & Barrow £8.99.
I believe this is 100% Cabernet Sauvignon. Very international in design (while still retaining the individualistic Estate-style) with immediate sweet, blackberry fruit before the intense complexity bursts over the palate trailing plenty of tannin in its wake. Production amounts to just 6,000 bottles.
Scribblings Rating - 92/100
Quinta de Chocapalha Vinho Tinto, 2002, Estramadura, Portugal.
Corney & Barrow £7.64.
This is a superb blend of Touriga Naçional, Tinta Roriz and Alicante Bouschet. A stunning array of complex flavours, concentrated, rich. Still quite tannic, drinkable now but with several years to go. Excellent.
Scribblings Rating - 94/100
Quinta de Chocapalha, Chocapalha, 2001, Estramadura, Portugal.
Corney & Barrow £12.98.
The estates flagship wine utilising their highest quality grapes. A blend of 60% Touriga Naçional and 40% Tinta Roriz (Tempranillo). Excellent. Chocolate spice nose with spicy black fruit flavours. Rich, concentrated, a touch of oak, not over-bearing, depth and complexity in droves. Excellent long lasting flavours.
Scribblings Rating - 96/100