At £32,000 a bottle the Dalmore 62 Single Highland Malt could be the world's most expensive whisky. A group of 'businessmen' drank the whole bottle in one sitting.

bbc.co.uk
"This Only 12 of the bottles were ever produced in 1943, and one was sold at auction in 2002 for just under 326,000. The Dalmore 62 is described as 'a masterpiece forged from the Highlands of Scotland'. It was derived from four casks of single malt dating from 1868, 1876, 1926 and 1939. The 12 bottles have their own hand-printed labels and bear unique names."

Jancis Robinson reports that Wine Relief, part of the Comic Relief charity fundraising has gained 2 million quid.

JancisRobinson.com
"This is a wonderful result and due to great generosity and extremely hard work on the part of wine lovers, wine retailers, wine importers and wine producers all over the world.

It has been a busy week - with more to come. Yesterday I attended my first Circle of Wine Writers tasting. Olivier Zind-Humbrecht took those gathered in London's Kettners restaurant through different vintages and styles of his wines (full write up to follow but the wines were - ZIND 2002; Riesling Rangen 2003, 1999, 1994; Pinot Gris Clos Windsbuhl 2003, 2000, 1996; Gewurztraminer Goldert 2003, 2001, 2002 VT; Pinot Gris Clos Jebsal SGN 2001, SGN 1995).

In total contrast I am half way through a mixed case of wines from Bulgaria supplied by the delightful Susan of Churchill Wines; again notes to follow. I still have tons of wine notes to write-up from the London Wine Fair... which was weeks ago... and this Saturday it is the Ultimate Wines Dessert Wine tasting in Marlow; so more notes to come from there too.

That just leaves enough time to compile a 'Grapes of France' article (main grapes 300 words on each), there is the Scribblings newsletter to do... (and the website to sort out)... plus another clients website to update... an image map of the French wine regions to design... a local veg box scheme to sign up to from Local Tastes... bread making to practice for the food/wine bloggers offliner Henley picnic... sell my car... attend another clients meeting with a wine supplier to update their restaurants wine list... and try and get the crappy old video to record the last episode of Dr. Who. And I told my mum on the phone a few minutes ago that 'things are a bit dull and quiet'. I also need a new bag for the vacuum cleaner. Whew.

Next Monday sees a team of Wine MW's (Stephen Skelton, Jancis Robinson, Nick Sowicz and Jasper Morris) put up a brave battle against Radio 4's Today Programme broadcasters (Jim Naughtie, Ed Stourton, Carolyn Quinn and Ian Thompson).

BBC.co.uk
"University Challenge : Mon 20 Jun, 8:30 pm - 9:00 pm 30mins. The Professionals: Jeremy Paxman asks the questions as presenters of Radio 4's Today programme do battle with the Masters of Wine team."

Retailing for around £30 this new champagne will be available from Waitrose in the Autumn and by the glass in Gordon Ramsay restaurants.

Decanter.com
"A Grand Cru made up of five different vineyards has just been released by Champagne Mumm. The idea of creating a wine from five distinct terroirs was the brainchild of Mumm cellar master Dominique Demarville. The non-vintage Grand Cru is made of Chardonnay and Pinot Noir from vineyards surrounding the villages of Avize, Cramant, Bouzy, Ay and Verzenay. It contains 18% reserve wines from vintages going back to 1998."

Don't get the sweetness mixed up with high alcohol or weight of the wine - but sample an off-dry wine for the next Wine Blogging Wednesday. The 6th July has been selected as the 'day' to be hosted by Beau of Basic Juice.

BasicJuice
"Your chosen wine will be at once both a little dry and a little sweet. So pick something off-dry and tell us just where on the universal dry/sweet scale you wine falls. And most of all, be creative and have fun."

Well so says Ruaridh Arrow...and it doesnt mean cheap plonk is gay but details of Majestic's continuing success.

TheHerald.co.uk
"An elite band of wine drinkers are "trading up" to more expensive tipples as they discover a wider variety of wines while travelling abroad, according to a leading trader."

Five words perhaps you would never expect to read in a single sentance - Ainsley Harriott.. quality wine... Spar. But it is true, I tell ye! Celebrity Chef hoists his own wine brand onto the shelves of your local Spar.

FinancialMail.co.za
"Made by Nicky Versveld, who used to produce award-winning Steenberg Sauvignon Blanc before moving to Omnia Wines, the white is a blend of chenin blanc and chardonnay with fruity, citrusy flavours. The red is 80% shiraz with a splash of merlot. And the result is a moreish mélange of juicy black fruit with a pleasant smoky character that makes few demands in the complexity department."

The wine cellar of the former French president, Francois Mitterrand, which contains an 1865 cognac and a range of commemorative bottles offered by foreign dignitaries, is to be sold at auction by his widow, Danielle Mitterrand, in June.

Scotsman.com
"The oldest bottle in the cellar is an 1865 Delamain cognac still in its travelling case, estimated at £200-£300. A clay bottle of Armagnac bears a hand-written inscription saying "about 1890". Located at Mitterrand’s private residence in Paris’s Rue de Bievre, the cellar also contains a 1957 Fonseca port, estimated at £40, presented to him by Portugal to commemorate its entry into the European Union. There are also a number of good German wines, Mr de Maigret said. "

Big article in the Sunday Times today covering the major Champagne houses (nothing wine, frankly, in the Observer Food Monthly - where has Tim gone?). The Times article should be online soon...

My bubbly of choice - Louis Roederer NV - is described as "Pure and fine-boned, with the deep, biscuity flavours of careful maturation. Dominated by pinot noir grapes. Who Drinks It? Wine enthusiasts (every wine writer I've ever come across) and cultured, intellectual types"

A distillery in Pakistan is canvassing suggestions for a name for the Islamic country's first 18-year-old single malt whisky. Staff at the Murree brewery and distillery in Rawalpindi insist the spirit will be "very smooth and very palatable".

Scotsman.com
"We already produce malts that are three, eight and 12 years old, and are confident that this will be something quite extraordinary"

Catavino

Thanks to a Technorati subscription I have discovered yet another wine blog.

Ryan Opaz, with wife in tow, left Minnesota last January to start a new life in Spain. His website is "dedicated to collecting tasting notes and stories about the wines of the Iberian Peninusula".

Catas.opaz.net
"Goals:
1. To build a database of the major and minor wines of Spain and Portugal.
2. To collect histories and stories of the important winemakers and estates of Spain and Portugal.
3. To explore the changing trends of the wine industry in Spain and Portugal.
4. To complement this with selected articles on the foods that help to complement these wines.
5. To learn and grow."

Though Small Its Tasty

A new posting from Though Small Its Tasty gives details of making a double tomato risotto. Served with contrasting (in texture and colour) steamed asparagus the dish looks very inviting. What to wine to serve though?

My first reaction is to pick a white - an Italian white, perhaps obviously. You could go for Pinot Grigio (but frankly arent they dull/boring/crap) or any number of different white varieties from the home of uninteresting whites. A Sauvignon Blanc would work too. But hows about a decent rosé? The superb Mas Brunet Rosé from the Languedoc as sampled at the recent Pic Wines tasting would be a superb match. It is £6.80 a bottle and incredibly versatile.

Euro-MEPs voted yesterday to end all Customs controls on the amoount of alcohol and tobacco brought into the UK.

Scotsman.com
"The move has no legal force, but it increases pressure for an end to the existing advisory limits on the amount of beer, wine and spirits and cigarettes which can be brought in from supermarkets across the Channel without paying UK excise duties."

Deiss Pinot Blanc Label

I don’t know if it was because I just completed the baking of a chocolate tart (for Sugar High Friday) but I detected a cinnamon-mocha edge to the finish of this Pinot B. My eating/drinking/cooking days are dictated by these blog-happenings! This months WBW is hosted by Adventures in the Breadbox. who selected white pinot as the theme.

Wine Tasting Note: Marcel Deiss ‘Bennwhir’ Pinot Blanc, 2003, Alsace, France.
Available from Oddbins for £8.99.
So the Deiss Pinot Blanc - a medium gold hue and a pleasant if not terribly dynamic aroma. The dry palate has a distinct prickle and an abundance of lightly spiced pear and melon flavours. Medium to full bodied. Pure and clean with an edge of minerality to the steely dry finish. Nice enough, didn’t get me terribly excited to be honest especially at £8.99. However, this was without food. Fish Cakes with Watercress Butter and new potatoes were planned. How did it fare? Well, it went OK but not a great match. This may have been due to the watercress butter (chopped watercress, orange zest, garlic and fresh root ginger mashed into butter) which had far too much garlic. A simple roast chicken or the 'classic' onion tart may have been a better match.
Scribblings Rating - 86/100

Marcel Deiss produces his wines using biodynamic viticulture. Pinot Blanc, which I often look down on as a poor imitation of Pinot Gris, is in fact a white mutation of Pinot Noir, as is Pinot Gris. PG offers me more body (generally and especially from Alsace) and depth of flavour. Lea and Sandeman offer a full range from this producer - many of which sound superb!

Spanish researchers show for the first time that bacteria, in addition to yeast, are involved in the secondary fermentation of the sparkling wine Cava.

FoodNavigator-usa.com
"Bacteria found in Cava samples could have a distinctive impact on sparkling wine quality in terms of aroma, flavour, bubble size and bubble persistence, especially for premium quality wines, says Núria Rius, a researcher on the study. "

Matching food and wine is one of most difficult and subjective things to get right. Using up the bottle of red with a cheese selection may seem an easy option but is seldom successful. With the variety of cheeses
almost matching that of wines a little planning is necessary - hence this list.

But it's common knowledge that red wine goes with cheese? Not from our findings. It appears white wine comes out on top with Sauvignon Blanc the most frequently mentioned grape type. Check out the recommendations below.

• Cheeses A - F Amarelo - Fontina
• Cheeses G - N Gaperon - Neufchatel
• Cheeses P - Z Ossau-Iraty - Woolsery

Cheese Board
If you have a range of cheeses choose a simple inexpensive wine to accompany them. New World reds cope well as do oak-aged Spanish reds and red wines from Southern Italy. Avoid very strong or pungent cheeses though. Instead of several cheeses why not just select one winning combination at your next dinner party.

• Amarelo - Portuguese goat and sheep`s milk cheese. A chilled tawny port should be superb
• Asiago - Italian cow`s milk cheese. Try with an Italian Chardonnay or for a red a Bardolino.
• Azeitao - A Sheep`s milk cheese from just South of Lisbon. Try with a Portuguese red wine.
• Baby Bel - a Beaujolais.
• Banon - See Goats Cheese.
• Beaufort - Champagne Blanc de Noirs, white Hermitage.
• Bel Paese - Barbera, lighter style of Chardonnay.
• Bleu d'Auvergne - Monbazillac or other sweet wine.
• Bougon - A goat`s milk Camembert. See Goats Cheese.
• Boursin - A fresh and tangy Sauvignon from New Zealand or the Loire or an Entre Deux Mers.
• Boucheron - See Goats Cheese.
• Brendon - A strong matured goats cheese from Exmoor. Semi soft with a dense texture and sweet aftertaste.
• Brie/Camembert - A difficult one as the classical tang of ammonia often jars nastily with wine. Try a red from the South of France - Fitou or Corbieres. An LBV port is also worth trying. Champagne works as would other dry sparkling wines. [see also Camembert Wars]
• Brillat Savarin - red Bordeaux.
• Burrata - rosé Champagne.
• Buxton Blue - A cousin of Blue Stilton.
• Cabrales - a dry or sweet Sherry for this Spanish blue cheese or a sweet wine.
• Caerphilly - Could I suggest a crisp dry English wine with this hard cheese. Or try an Albarinho (Portuguese white), a Spanish Red, a Zinfandel or Sauvignon Blanc.
• Cambembert - at its best when the centre is still hard while the outer is creamy. Quite salty. Go for a red wine here - Cotes d`Castillon or other aged Bordeaux reds. A new world Pinot Noir would also suit. Also consider a Greco di Tufo.
• Cantabria - a Spanish cheese so go for a young, fruity Spanish red.
• Capricorn - A soft goats cheese from Somerset.
• Castelmagno - a Barolo or Barbaresco.
• Celtic Promise - A semihard cheese with a rich savoury taste, made in Wales and matured with Cider in Surrey so obviously a cider with this one.
• Chaource - a Chablis or Blanc de Noirs champagne.
• Cheddar - Buy the best you can afford and revel in the flavour combinations with a Sauvignon Blanc for a white or a good claret, Rhone, or Rhone styled wine from California or Australia. Zinfandel is great too. An Argentinian Bonarda makes a tasty, affordable alternative. Try an apple juice for something non-alcoholic. Classically serve a decent ale for a true British taste sensation. "Barolo is a dream combo for me"
• Cheshire - Again a Sauvignon Blanc would be my first choice but for a red consider a Cabernet based wine from the New World.
• Chèvre Brie - A goats cheese brie. See either category.
• Cimbro - Cow`s milk cheese from north of Verona, Italy. Amarone della Valpolicella Classico is the wine to try.
• Colby - red Bordeaux, Champagne, Riesling.
• Comte - Grüner Veltliner or a Pinot Noir for a red.
• Coulommiers - a small deep brie with a sweetness rather than a saltiness to the taste. Try a New Zealand Pinot Noir or a Cotes du Rhone.
• Cornish Yarg - at once creamy and crumbly with a tang, go for a good ale.
• Cotija - a Mexican aged cow's milk cheese. Go for a Chardonnay or Riesling.
• Crottin de Chavignol - a strong goat`s cheese from Burgundy. Dry and salty with a sweet and sour taste. Try with a Mersault or a Sauvignon Blanc.
• Danish Blue - Sauternes is a good match as are other sweet wines.
• Derby - similar in taste and texture to Cheddar. Go for the fruit juice of a decent Shiraz. For a white try a Chenin Blanc.
• Double Gloucester - A good quality tawny port makes a good airing also look at Montepulciano d`Abruzzo or a Riesling.
• Edam - Any Cabernet or Merlot based wine from Bordeaux and surrounds works very well.
• Elmhirst - a triple cream mould ripened cheese similar to Vignotte. Light texture and delicate flavour when young. Here a light Italian white wine would be good.
• Emmental - Sauvignon Blanc again goes very well try also a Californian Zinfandel or from Italy a Primitivo. Beaujolais and Côtes du Rhône are also recommended.
• Epoisses - Napoleon's favourite. Strong in flavour and aroma, this classic cheese from Burgundy should be matched with a wine from the same region - a red or a white will be great. The cheese is washed in Marc and therefore matches well with Marc de Bourgogne.
• Evora - From East of Lisbon, Portugal. Sheep`s milk cheese. If you can find it drink a local wine Vila Santa.
• Feta - the soft cheese from Greece. A full dry wine such as an Alsace Riesling or a red Beaujolias. Retsina too, for a true Greek experience.
• Fontina - a semi-soft Italian cheese. A Gewurztraminer is superb or try a Gattinara. Pinot Grigio too or for a red a Barbaresco, Barolo or Dolcetto.

• Gaperon - from the Auvergne region of France containing garlic and ground pepper.Comes in a distinctive dome shape with a hard dry rind. A light red for this one - Beaujolais.
• Gloucester - Pinot Noir or Zinfandel.
• Goats Cheese - A catch all category for so many different cheeses - to match try a good Rhone Red or a Sauvignon Blanc. Classic taste combinations. Also perhaps an Italian Trebbiano.
• Gorgonzola - A sweet wine is needed here. Look into getting a German or Austrian Trockenbeerenauslese or a Hungarian Tokaji. Sauternes is also good.
• Gouda - a semi-hard cheese from Holland. Definitely red wine country here try a new World Merlot or Zinfandel. Also recommended with Amarone by Wine90.
• Graddost - a semi-hard cheese from Sweden. Try with a good Chenin Blanc or Sauvignon Blanc.
• Gruyère - Again a Sauvignon Blanc or for a red wine an Australian Shiraz, a New World Sangiovese or a Chianti. Champagne especially vintage or Blanc de Blancs is also recommended. Gewürztraminer for a white.
• Havarti - A semi-soft cheese from Denmark. A red Bordeaux of Rioja would be good. For a white try a Chardonnay or Sauvignon Blanc.
• Jarlsberg - a hard cheese from Norway. A Merlot or Zinfandel here I feel.
• Lancashire - Superb with a tawny port or a Sauternes/Barsac. Try a Sauvignon or better I think a Chianti.
• Le Chevrot - A superb goats cheese. See Goats Cheese.
• Livarot - a very strong tasting cheese from Normandy with a heavy moist texture. Chardonnay or a Pinot Gris or an Alsace Gewürztraminer.
• Mahon - a Spanish red especially Rioja.
• Manchego - A Spanish red for a Spanish cheese or open that aging claret. A Cava is recommended for a young cheese or a Fino or Amontillado Sherry.
• Maroilles - a soft but powerful French cheese with a very powerful aroma. Perhaps too overpowering for wine but try with an Alsatian Pinot Gris or a Châteauneuf-du-Pape.
• Mimolette - Cahors or Saint Emilion or other Bordeaux Red.
• Muddles Green - A Camembert style goats cheese named after the village in which it is made.
• Munster - Try a Gewürztraminer from Alsace or a cheaper version from Chile or New Zealand if you can find one.
• Monterey Jack - An American semi-hard Cheese best with Rieslings or Californian Chardonnay. For a red try with Zinfandel or Cabernet Sauvignon.
• Monte Veronese - for a 'match made in heaven' go for a Valpolicella.
• Morbier - This is a mild cheese made in two sections with a thin charcoal layer between. Worked very well with an unoaked Chardonnay. Try also with a decent Fleurie or other Beaujolais. Arbois white or red.
• Mozzarella - Do people eat this on its own? Try with a crisp white like a Cotes du Duras or Bergerac or a Beaujolais or an Old Vines Zinfandel for a red.
• Neufchatel - from the north of Normandy. A smooth texture with a core of crumbly, dryer cheese. Go for a good quality red Loire - a Chinon for example.
• Old Chatham Ewe's Blue - recommended by No Recipes with a full-bloodied American Zinfandel.
• Ossau-Iraty - from the Pays Basque region of France. Try with Bordeaux or Rhone reds.

• Parmesan - If eaten on its own try with a Spanish Cava, an Amarone or a Super Tuscan wine.
• Pecorino - Great with a rich Zinfandel or try with a full Italian red, an Amarone (a traditional match), Chianti Classico or Brunello.
• Pie d`Anglous - a light soft cheese ideal with a ripe plum or sweet grapes. Try any sweet wine - Sauternes or Monbazillac.
• Picos de Europa - Northern Spanish cheese try with high Acidity/high tannin red wine, Italian Primativo, Zinfandel or certain Merlots.
• Pont l`Eveque - White Bordeaux, Chardonnay from anywhere or try a white Rioja. For a red try with a red Burgundy.
• Port Salut - A good quality Cotes du Rhone or similar blend works well as does a lighter style Italian red such as a Bardolino
• Provolone - Dolcetto, in a word!
• Raclette - A hard French Cheese best with a Beaujolais or a Sauvignon Blanc.
• Reblochon - A mountain cheese from the Savoie. A thin orange rind, a smooth fatty texture and a nutty aftertaste. Try with a fino sherry or if you can find one a Vin Jaune. A lighter styled Pinot Noir for a red.
• Red Leicester - Pick a nice Rioja or a full and rich Australian Shiraz. Very good with an ale.
• Roquefort & Stilton - The classic combination is with a Sauternes, but try also with any botrytis affected wine (Australian Semillon for example), a sweet Jurancon or cheaper sweet wines from anywhere really. Aged tawny port is also delicious. Vintage Port is wasted on it though.
• Rosary Ash - An English Goats cheese from Salisbury, rich, fresh with a hint of lemon.
• Saint Andrews - A supple creamy textured Scottish cheese. Went very well with a Bordeaux white (Sauvignon-Semillon blend) although a straight Sauvignon Blanc would be just as good.
• St.Marcellin - A French full-fat soft cheese made from cows milk. Fresh, yeasty aroma and a mild fruity taste. Try with a Savoie white - Roussette for example.
• St.Nectaire - try with an off dry Vouvray for a white or a Bordeaux red.
• Sao Jorge - Full flavoured unpasteurised cow`s milk cheese from the Azores. Accompany with a LBV Port.
• Taurus - A rare cows cheese from Somerset. Full flavoured and creamy. Went very well with a Bordeaux white (Sauvignon-Semillon blend).
• Taleggio - a full-fat soft cheese from Lombardy, Italy. An Italian white wine would be superb or try with a Chianti Riserva. Traditionally matched with Barbaresco.
• Tornegus - a farm house Caerphilly.
• Vacherin - a Blanc de Blanc Champagne, an Alsatian Rielsing or a red Beaujolais.
• Vermont - Chardonnay, Pinot Noir, Syrah or an off-dry Riesling are suggested.
• Vignotte - a triple cream cheese from the Champagne region. Mild soft texture. A St.Emilion is great.
• Wensleydale - A sweeter wine needed here like a German Spatlese or a late picked Muscat from Australia. But it is also recommended with Montepulciano d'Abruzzo.
• White Cheshire - As an accompaniment try a Riesling.
• White Stilton - often found blended with cranberies for which a champagne is recommended.
• Woolsery - An English Goats cheese, moist, open texture with a distinctive taste with hints of almonds and pinenuts.

Several of the suggestions above, especially for the American cheeses are taken from What To Drink With What You Eat, an excellent food and wine guide available from Amazon.co.uk and Amazon.com.

Another month, another wine is good/bad for you news item.

TVNZ.co.nz
"Drinking alcohol may reduce the risk of developing cancers of the lymphatic system, researchers said on Tuesday.

An analysis of nine studies involving 15,000 people from the United States, Britain, Sweden and Italy showed that people who drank alcohol had about a 27 percent lower chance of developing non-Hodgkin lymphoma than non-drinkers."

I don't for a minute think this is going to be 'cheap'. No price details on the website but the date is 8th July.

LondonLaunch.com
"The Rothschild Wine Day offers a wonderful opportunity to see Waddesdon Manor and to enjoy a tutored tasting of eight Rothschild wines in the Cellars of the Manor.

The wine tasting, with Master of Wine Alastair Peebles, is followed by a champagne reception and three course lunch with wine served in the Dairy, an exclusive privately owned property just a few minutes drive from the Manor. After lunch, take time to tour the House and wander around the grounds at your leisure.

This relaxing and informative day provides an ideal opportunity to entertain your clients in spectacular style.

PIC Wines screenshot

The plan was to scoot up to London for an hour or two at the PIC Wines tasting before a jaunt down the Northern Line to join Planet of the Grapes for their first public tasting. Sadly the, slightly chaotic, PIC tasting went on too long - I had to give the excellent array of wines full attention after all - so I ran out of time and didn't make the second session. Sorry to the Planet-people; hopefully next time.

Eleven wines were opened by the delightful Julie, partner in the business. They ranged from an interesting Viognier based blend (£6.80) through to a superb Grenache-Syrah blend (at £17.75 a bottle) and ended with a sherbet-drenched Muscat de Frontignan (£9.40). Many of these wines are available in premixed 'discovery' cases.

Domaine Font-Mars Picpoul de Pinet, 2004, Languedoc, France.
£6.80 per bottle.
New to the Pic Wines list. Medium-bodied and crisp with simple lemon and lime flavours with a pea-green edge. Refreshing. Would make a great match with seafood. 100% Picpoul Blanc.
Scribblings Rating - 88/100

Terre Mégère La Galopine, 2003, Vin de Pays d'Oc, France.
£9.80 per bottle.
Gentle restrained nose. Similar palate too with pear and apple flavours and a touch of sherbet complexity. The producer was one of the first in the region to plant Viognier. It is highly drinkable, but I doubt I would recognise it as a Viognier. Many at the tasting thought it a very good, reliable glugger. Thought it was a touch expensive myself. Alcohol 13.5%. Viognier 55%, Grenache Blanc, Marsanne, Clairette.
Scribblings Rating - 86/100

Mas Brunet Rosé, 2004, Languedoc, France.
£7.10.
This was superb. Gorgeous pale rose colour with hints of orange. Pure strawberry fruit on the nose and on the weighty palate. A touch of sweetness giving way to a dry finish with a suspicion of tannin. Excellent and one of the best rosés I have had this year. Long lasting flavours. Alcohol 13.5%.Syrah 75%, Cinsault 15%, Grenache 10%.
Scribblings Rating - 94/100

Château Laquirou Champ Rouge, 2003, La Clape, France.
£7.05.
Good deep spicy nose but quite light on the palate with gentle tannins. Deep black-fruits appear on the finish. Interesting. A lightness that could make the wine suitable for chilling. A sprinkling of vanilla add to the spicy cherry flavours - perhaps an edge of liquorice in there too. Grenache 30%, Syrah 30%, Carignan 25%, Mourvedre 15%.
Scribblings Rating - 88/100

Le Laouzil Bottle

Domaine Navarre Le Laouzil, 2003, St Chinian, France.
£7.95.
Thierry Navarre utilises bio-dynamic methods of viticulture; an organic and holistic approach to wine-making. A little swirling revealed a ripe blackberry led nose, typical Grenache with hints of spice adding complexity from the Syrah. The palate is impressive. Rich, full with well-integrated tannins. 'Sun-dried loganberries' someone bellowed. Smooth, rich fruit and hugely drinkable. Grenache 60%, Syrah 5%, Carignan 35%. Laouzil means schist (shale) in Occitan - the soil type that forms the terraces of this vineyard.
Scribblings Rating - 94/100

Domaine Fraisse Fleur de Cuvée, 2001, Faugères, France.
£10.75
Superb aroma - big, ripe brimming with juicy blackcurrants and blackberries. Super palate too; deep and spicy with a dark chocolate complexity. Deep spicy finish with hints of cinnamon and a meaty character emerging. Excellent. Alcohol 13.5%. Syrah 80%, Carignan 20%.
Scribblings Rating - 94/100

Château Ricardelle Closablières, 2002, Coteaux du Languedoc, France.
£9.25 per bottle.
Very deep colour with a jammy aroma. A serious, tannic finish but backed up with rich full spicy flavours complementing the black fruits and cherries. Quite full and heavy. Perhaps a little young at the moment. Alcohol 13.5%. Grenache 40%, Syrah 30%, Carignan 30%.
Scribblings Rating - 90/100

Mas Bruguière La Grenadière, 2003, Pic St Loup, France.
£11.55
The estates flagship blend - and I love it! Mouthfilling and concentrated flavours, a tad young still with plentiful tannins. But this backup with rampant, vibrant fruit flavours and herb/spice complexity of cloves and floral hints. Lovely. Alcohol 14%. Syrah 60%, Grenache 20%, Mourvèdre 20%.
Scribblings Rating - 94/100

Domaine Navarre Cuvée Olivier, 2001, St Chinian, France.
£11.55.
Another superb deep red. A multi-award winning wine and a big boy too. Impressive concentrated fruit finishing with chunky tannins. Liquorice edge, ripe, deep and serious. Excellent length. Alcohol 14.5%. Grenache 30% Syrah 34%, Carignan 33%.
Scribblings Rating - 92/100

Mas de l'Ecriture Les Pensées, 2001, Coteaux du Languedoc, France.
£17.75.
A divided reaction to this wine - not because of the taste but the price. Is it worth the extra £5 a bottle over those priced at £11.55 or less? Those with deep bank balances thought so as the cheque books emerged. I thought it was superb; expensive admittedly but a perfectly poised and well integrated wine. Coffee edge to the flavours, spice and perhaps a hint of caramel. Delicious and very classy. Grenache 50%, Syrah 15%, Carignan 20%, Cinsault 15%.
Scribblings Rating - 92/100

Château de La Peyrade Sol Invictus, 2004, Muscat de Frontignan, France.
£9.40.
I was a little underwhelmed with this at first - a pale lemon colour and a gently sweet palate. Then as more was sipped a fresh nut enhanced lemon meringue pie flavours emerge - plenty of pure Muscat character with sherbet and sweet limes backed up with a cinnamon twist. Very sherbety finish. Muscat 100%.
Scribblings Rating - 90/100

Shag Beer

Seems indisputable to me that the name of this Dutch brewed beer is referencing sexual activity; something that has rilled an Australian government minister.

smh.com.au
"It is irresponsible to link alcohol and sex so blatantly. It flies in the face of safe sex and responsible drinking campaigns that various governments have been advocating for the last 20 years."

Advertisements show a bottle of the beer - with a 5 per cent alcohol content - on the back seat of a car, with the accompanying caption "Fancy a shag?" Others show a bottle on a sofa, a kitchen table and against a wall with the same caption.

The beer is also marketed as a message on a door sign which reads: "Do not disturb, having a shag."

Anniversary Ales

At a penny under £150 these can not be described as cheap but for a little bit of brewing history and for collectors of Royal memorabilia they are of real importance.

LivingBeer.com
"LivingBeer.com have teamed up with the Museum Brewing Co. to bring you this really special and very limited real ale gift set. Brewed in Burton-Upon-Trent and Using classic recipes, Royal Ales commemorate the 100th anniversary of the last reigning Monarch's brew. The Royal Ales began life when HM the Queen and HRH The Duke of Edinburgh started the brewing process by 'mashing-in' the ales on July 3rd during the Golden Jubilee. Only very limited stock available."

Those crazy people from Sub Rosa - its a "virtual stealth restaurant and underground wine bar located in Dundee, Oregon" apparently - have emailed me a couple of times. I never got round to looking at the site - very remiss of me!

They have some superb mp3 tracks to listen to via their website; I particularly like Lamb_TransFattyAcid.

Subrosa.arbre.us
"Andy, here is a story I thought you'd appreciate. The intersection of music and winemaking. You might consider sharing this with your blog readers. Read the story and then go to the Sub Rosa link and then check out the tunes. Listening to Hendrix's 'Voodoo Chile' at Brick House winery whilst Doug Tunnell is making up his brew of biodynamic spray was a powerful sonic image." - Mike

"Rock the Cellar! Music To Make Wine To

Does listening to jam bands such as ‘Sound Tribe Sector Nine’ during harvest make Andrew Rich’s Syrah taste jammier? Does ‘punching down’ the fruit to classical music lend an elegant finish to Beaux Frères Pinot Noirs? This is something only your palate and imagination can decide.

Music adds a dimension to the wine making process that doesn’t make it to the back label description. From the gentle cadence of Gregorian chant at Owen Roe to the bold strains of the Jimi Hendrix Experience heard while stirring a cauldron of biodynamic spray at Brick House, music is an inspirational partner in the winemaking process.


Avalon 'Rock the Cellar' story
Listen to the music that rocks the cellar

Just what does go into Buckfast?

YahooAsia
"Cambodian authorities have released about 380 gecko lizards back into the wild after rescuing them from a man who planned to sell them to clients in Thailand as an ingredient for herbal wine and special dishes, a newspaper reported Saturday."

Just in case you missed the rather cavalier announcement in a previous post here is the formal announcement -

Henley Regatta Bloggers Picnic The end of June sees the annual Henley Royal Regatta hit the Thames-side town of Henley. This year sees the second Food and Wine Bloggers off-liner enlivening the dull rowing and Pimms-guzzling fest. If you are free on Saturday 2nd July why not join us on the river bank for an open picnic?

Food and wine bloggers from anywhere are welcome, along with friends who do not get bored talking about wine/food/blogs/internet/eating/cookshops/food-shopping. Grab a blanket (that's to sit on, not to keep warm; although judging by the weather as I write this a brolly may be needed!), make some delicious picnic foods to share, and wander passed the corporate tents to a quieter part of the river bank for an informal gathering.

I will supply glasses and some fruity sparkling cocktails. You bring food and/or wine, camera, and that blanket. No packeted crisps allowed!

If you could drop me an email just to say you are coming - so I know how many glasses to provide - and I will supply full directions nearer the time. Perhaps details of the food you intend to create may be a good idea too so we dont end up with 30 loaves of bread, a tomato and a small thermos of soup! Extra trains are put on over the Regatta week (change at Twyford if not direct) but parking/traffic is difficult. An early start (10AM or earlier) is advised to secure the picnic spot and it should be considered an all day event - racing (thats the boats not us) and drinking then food and more drinking! If wet we can decamp to Galdstone Terrace; which could get very cozy!

I am always told that favourite drinks go in circles often skipping generations. Rum is enjoying increasing popularity while Sherry appears to be taking an age to return to the heights it once enjoyed. Similar to whiskey - today's youth wouldn't be seen dead drinking either. Whisky distillers are failing to attract new drinkers with the core market being the 45+ male.

BrandRepublic.com
"Whisky is not seen as fashionable among younger drinkers, who tend not to be exposed to it in the same way as other drinks categories. This is partly due to the fact that the spirit is rarely served with a mixer, an exception being Jack Daniel's, which is often combined with Coca-Cola by younger consumers."

Are you having problems keeping up with all the blog-happenings? When exactly is the next 'Sugar High Friday' or 'Wine Blogging Wednesday'?

Click on over to Is My Blog Burning where all these and more - 'Paper Chef' and 'Does My Blog Look Good in This' for example - are all aggregated by Ronald from Love Sicily. It is turning out to be a great resource with the advantage of RSS feeds too.

I have asked Ronald to add End of Month Egg on Toast to the list of events and also Offliners where the food bloggers meets could be announced. The next one of these by the way is to be July 3rd at the Henley Regatta. Get your floppy hats out for a picnic by the side of the Thames! More details to follow but it is open to all.

Gordons

A bit of a mix-up on the Gordons website. According to the front page and the email newsletter the latest Gordons competition is to win a bottle of gin and various other goodies but the website page is advertising tickets to the visitor centre. I entered anyway. The cocktail recipe for the longest day celebration (June 21st) Sloe Sunrise is also absent.

GinTime.com
"Here’s your chance to win a free bottle of Gordon's Gin and a free bottle of Gordon's Sloe Gin, the crucial ingredients for this summer’s must drink cocktail, plus a special Gordon's Gin goodie bag."

Apéritif à la Française

It is on now! Running from the 30th May to the 5th June this celebration of classic French tradition is a world wide event. In the UK there are restaurant deals, competitions to win wine and more.

Sopexa.co.uk
"Nothing evokes style and elegance more than the French tradition of the apéritif. It's the chic way to have fun. Join us for the National "Apéritif à la Française Week" celebrated in 31 countries in the world; download recipes and guides, win a case of Bordeaux Supérieurs and be the first to enjoy our exclusive Restaurant offers!"