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UNESCO World Heritage Site: Pico Island Vineyards.
Until I saw the amazing patten of vineyard walls I was unsure why a few vineyards should rank as a UNESCO World Heritage site - forgetting too that the Tokaj region in Hungary is also a Heritage site. The second largest of the Azores Islands, Pico, consists of a mass of long walls running parallel to the rocky shore built to protect the vineyard plots from wind and seawater. Efforts are underway to revive the 7000 odd hectares of vineyards 90% of which are abandoned. Yahoo News
"We want to turn this territory into a production zone, to provide economic support to the development and protection of the landscape, while accepting that it will change," architect Nuno Ribeiro Lopes, who coordinated the bid to have the vineyards added to the UN list, told AFP."
EBBP1 - And we are off!
This is so exciting - 14 bloggers from 5 different countries (England, Scotland, Sweden, France and the Netherlands) are this weekend baking, making and packing little food parcels for dispatch to another blogger. Each participant was only told yesterday where to send their parcel but they do not know who is sending one to them in return. I cant wait to see what every one produces. It sounds like most are being exceptionally generous and joining in with such enthusiasm and gusto.
So a different week and a different logo - I hated that ginger bread man - so smug and so naff - and a slight change of name too. This little blog happening is now officially EBBP - Euro Blogging By Post. Put the weekend of the 24th September in your diary for EBBP2.
UPDATE: Pity EBBP also stands for Elizabeth Brady Bypass Proposal :-)
Rioja Roadshow.
I have been meaning to do a post about Rioja; something along the lines of 'Do Rioja's all taste the same?' or 'Dull or Duller: Rioja on the high street'.
Yeh, yeh I know some I grant you can be tasty. I really should make the effort and trundle down to a press tasting 'Rioja in Retail' to investigate, and I probably will. In the meantime if you would like to engage in a little sampling of your own there are three oppotunites coming up. When I say 'coming up' they are not actually until September - the Rioja Roadshows hit Leeds (27th, Park Plaza Hotel) and Glasgow (28th, Oran Mor) plus there is the 'I am never, ever, going again' horrors of the BBC Good Food Show at the NEC in Birmingham (November 23-27th).
Yeh, yeh I know some I grant you can be tasty. I really should make the effort and trundle down to a press tasting 'Rioja in Retail' to investigate, and I probably will. In the meantime if you would like to engage in a little sampling of your own there are three oppotunites coming up. When I say 'coming up' they are not actually until September - the Rioja Roadshows hit Leeds (27th, Park Plaza Hotel) and Glasgow (28th, Oran Mor) plus there is the 'I am never, ever, going again' horrors of the BBC Good Food Show at the NEC in Birmingham (November 23-27th).
Gales Trafalgar 200 Ale.
A little late in linking up with the 200th Anniversary celebrations but then this particular beer has been brewed for several years. For this brew Gales of Hampshire have increased the strength to 10 per cent (from a still hefty 9) and have added - chortle - Admiral hops to the standard mix. Orange and vanilla on the nose with added nutty complexity on the palate; creamy and with a mass of bitterness on the finish. It is an impressive brew complete with a cork and a £5 retail price. Bin End Wine Tasting.
Just a quick reminder that this weekend (12 noon until 3 both days) there is a free tasting of summer bin-ends at The Wine Maestro. This is in Billeracay, Essex.
TheWineMaesto.co.uk
"There'll be lots of bargains and great wines for you to try, enjoy and buy. If you are unable to attend but would like to receive the Bin End list contact me! Bring Friends! Let us know if you'll be coming. We look forward to welcoming you to the Cellar at 24!"
TheWineMaesto.co.uk
"There'll be lots of bargains and great wines for you to try, enjoy and buy. If you are unable to attend but would like to receive the Bin End list contact me! Bring Friends! Let us know if you'll be coming. We look forward to welcoming you to the Cellar at 24!"
The Onion is funny shocker!
For once the satirical newspaper the Onion is actually slightly amusing, taking a big swipe at food writers... via an olive...
TheOnion.com
"Oh, my. This is superb. Superb, indeed. My Greek grocer Kostas told me he had a surprise for me, and he certainly did: These are quite simply the finest kalamata olives I've ever tasted. Absolutely delightful. Certainly not your ordinary olive. It's a privilege, really, just to be choking on one, as I am right now."
HAt-tip to Derrick for the link.
TheOnion.com
"Oh, my. This is superb. Superb, indeed. My Greek grocer Kostas told me he had a surprise for me, and he certainly did: These are quite simply the finest kalamata olives I've ever tasted. Absolutely delightful. Certainly not your ordinary olive. It's a privilege, really, just to be choking on one, as I am right now."
HAt-tip to Derrick for the link.
The Napa Declaration.
I was just about to link to a story regarding the news that representatives from Champagne, Port, Sherry, Washington, Oregon and Napa have signed an agreement to protect their respective wine names. But then an email from Grape Radio popped into the inbox announcing that they were at the conference and have podded about it. Much more interesting than a dull ol' recycled press release... The podcast is at http://www.graperadio.com/archives/2005/07/27/press-conference-the-napa-declaration/
EU Regulations hamper English Wines.
It is not all good news from the bowels of the EU however. As Decanter reports restrictive and severe regulations on alcohol levels could ban English wine from being sold as table wine.
Decanter.com
"The regulations make it compulsory for all chaptalised wines with alcohol levels above 11.5% for white, and 12% for red, to go through the Quality Wine Scheme. If a wine misses Quality status, it cannot then be sold as a table wine.
'These restrictions are ridiculous,' said Julian Brind MW, at the presentation ceremony at the Houses of Parliament last Friday. 'They mean that many wines end up insipid and light; producers should be able to push the alcohol if they need to, in order to achieve the right balance."
Decanter.com
"The regulations make it compulsory for all chaptalised wines with alcohol levels above 11.5% for white, and 12% for red, to go through the Quality Wine Scheme. If a wine misses Quality status, it cannot then be sold as a table wine.
'These restrictions are ridiculous,' said Julian Brind MW, at the presentation ceremony at the Houses of Parliament last Friday. 'They mean that many wines end up insipid and light; producers should be able to push the alcohol if they need to, in order to achieve the right balance."
EU Fines France over wine mismanagment.
Big fines for France as the EU cracks down on mis-management of the wine sector. The fine will be three times the amount of money it is receiving in crisis distillation funding for appellation controlle wines amounting to €14.5m. The initial funds were to restructure and modernise vineayrds.
BeverageDaily.com
"The Commission carries out more than 200 inspections every year to make sure member states are spending CAP funding correctly. It even expects countries to track spending further down the line by using aerial or satellite photography to check fields.
The charge on France's wine sector is one of the biggest brought by the Commission this year and adds further evidence that it plans to get tough on the EU wine sector."
BeverageDaily.com
"The Commission carries out more than 200 inspections every year to make sure member states are spending CAP funding correctly. It even expects countries to track spending further down the line by using aerial or satellite photography to check fields.
The charge on France's wine sector is one of the biggest brought by the Commission this year and adds further evidence that it plans to get tough on the EU wine sector."
A Big Ad.
A bloody big ad... made from beer. http://www.bigad.com.au/
UPDATE: Apparently this was originally released to just 25 people. Just by word of mouth this advert has now been seen by over half a million people.
UPDATE: Apparently this was originally released to just 25 people. Just by word of mouth this advert has now been seen by over half a million people.
Designer Coca-Cola.
Hat-tip to packagingWine.com for details on limited release Coke bottles. Coolhunting.com
"The soft drink giant recently comissioned five talented young design groups from five continents to rethink their packaging with an eye towards hip urban flair. The Designers Republic (U.K.), Lobo (Brazil), MK12 (U.S.A.), Rex & Tennant McKay (South Africa) and Caviar (Japan) have each offered their unique vision for new aluminum Coke bottles that, in the company's words, will be found only at "the world's most exclusive clubs and lounges." Likely a limited-edition (and highly collectable) run, the bottles are currently moving from concept to reality. Expect a full site launch soon."
Which Wine for Rabbit Pie?
A 'what wine with Victorian rabbit pie' email discussion amongst members of The Circle of Wine Writers has thrown up an interesting suggestion - "Pies were sometimes cold entree, made as showcase pieces with elaborate pastry and not really an important enough part of the meal to warrant a specific wine. If they were served early in the meal, they might have been accompanied by a Mosel, a Liebfraumilch, or a dry Riesling. If the pie was served as part of a sideboard (what we now call buffet), there might have been a punch, such as "Punch a la Montmorency" is two quarts cherry ice cream, mixed with a "gill" of kirsch, half a gill of noyau, half a pint of good Sauternes, and a quarter as much Italian meringue."
"Try actually visualising this. It would be a modest quantity of turbid pinkish slop with polystyrene-like fragments of crumbled meringue floating on the surface, and so rebarbatively sweet to taste, it would be a kind of monstrous dessert in itself. Furthermore, the quantities of liquid are actually quite small compared to the ice-cream and meringue, so it's hard to imagine it as a drink. How many was it intended to serve? And what exactly does the phrase 'a quarter as much' refer to? A quarter as much as what? Further clarification required"
Great British Beer Festival.
The time for the annual beer-lovers gathering is nearly upon us. Head down to Olympia, London from the 2nd to the 6th August for Great British Beer Festival. The Thursday, the 4th, has been designated the official GBBF Hat Day... you wear a hat! What fun.
Wine from Montenegro Anyone?
How much do you know about Montenegro? Little I imagine apart from some link to the Yugoslav conflict. Did you know they use the Euro? Speak Jekavian, a dialect of Serbian? And prior to WWI had a King Nicholas? (King Zog was from Albania, next door). They also produce wine. Perhaps less of a surprise. This tiny country produces wines from just a handful of different grapes - Krstac is white, Vranac and Kratosija are red and there is Merlot too. Wines under the Mountain Valley label are about to be launched in the UK (available but no stockists as yet) and I have just been allocated some samples. They should be interesting to say the least; most have been awarded a Bronze medal in the main UK competitions. I don't relish the job of selling these wines however... gonna be tricky.. how many Montenegrin restaurants do you know?
Plague of locusts threatens Italian vineyards.
Freak swarms of locusts devouring vineyards in and around the northern Italian province of Alessandria, sometimes moving at speeds of up to 30mph, are threatening this year's production of a venerable wine.
Independent.co.uk
"The locusts, identified as a home-grown variety of insect, the Calliptamus italicus, have been wreaking havoc with agriculture throughout Piedmont. Huge swarms have also been seen flying around districts of Turin at speeds of up to 30mph.
'Above all the locusts devour the young vine shoots,' said Fabrizio Iuli, who produces Barbera in the fertile Monferrato hills near Cerrina. 'But now they have also started to attack the adult plants.'
Independent.co.uk
"The locusts, identified as a home-grown variety of insect, the Calliptamus italicus, have been wreaking havoc with agriculture throughout Piedmont. Huge swarms have also been seen flying around districts of Turin at speeds of up to 30mph.
'Above all the locusts devour the young vine shoots,' said Fabrizio Iuli, who produces Barbera in the fertile Monferrato hills near Cerrina. 'But now they have also started to attack the adult plants.'
TN: Mount Tauch Les Quatre, 2003, Fitou, France.
Wine Tasting Note: Mount Tauch Les Quatre, 2003, Fitou, France.Available from Waitrose for £8.99.
Now this is gorgeous - smooth and so easy to drink but substantial, rich with inky/herby depths. With a layer of tannin to contain the fruit this well-structured wine is delicious with a humble steak through to more elaborate meaty fare or even a barbecue. Classy packaging emphasises the quality.
Mount Tauch is a cooperative winery in the depths of the Languedoc. Four (Les Quatre) of the best vineyards around Tuchan have been selected to form this wine. Fifty year old vines have provided the Carignan, Grenache and Syrah for this 'seductive, stylish red'. Alcohol 14%.
Scribblings Rating - 94/100
Sunday Times Recommended Wine Merchants.
Joanna Simon goes all independent on us this week. Her Sunday Times article praises the small guy - just what we have been promoting over the years.
Her recomendations are:
Her recomendations are:
- The Flying Corkscrew - sadly no website 01442 412311
- Halifax Wine Company - comprehensive range
- Indigo Wine - Languedoc, Provence, Rhone
- Oz Wines - Australian wines
- Stone, Vine and Sun - Burgundy, Rhone, South France, South Africa
- Swig - South Africa, Italian wines
Ultimate Wines Dessert Wine Tasting June 2005.
The tastings held in Marlow and London by Ultimate Wines are becoming a regular fixture on the wine tasting circuit. The last tasting I managed to get to covered Dessert Wines. With a varied and eclectic range to taste and match with various foods it was a superb tasting.
Would you believe Guacamole was the surprise hit of the evening? I think it must be the inherent fat in the dish - acting similar to that in cheese, with the acidity cutting through the richness. You really should try it once!
Would you believe Guacamole was the surprise hit of the evening? I think it must be the inherent fat in the dish - acting similar to that in cheese, with the acidity cutting through the richness. You really should try it once!
Stand by your beds.. here we go...
- Hugel Riesling Vendage Tardive, 1990, Alsace, France.
Price per bottle £34.08.
With 15 years development the complex lime and grapefruit nose is showing that distinctive petrolly edge you get from older Rieslings. The palate is clean and fresh with just a touch of sweetness to the lime and peach flavours. An aperitif style perhaps. Alcohol 13%.
Scribblings Rating - 90/100 - Sybille Kuntz Riesling Beerenauslese, 1999, Mosel, Germany.
£55.23 per half bottle.
A sweet palate, low alcohol (11.5%) and layers of honeyed apricots cascade over the tongue/ Flavours full and upfront. Rather nice but look at that price! Superb with guacamole - no really it just worked! Also excellent with cranberry laced cheese.
Scribblings Rating - 92/100 - Mt Horricks Cordon Cut Riesling, 2003, Clare Valley, Australia.
£14.69 per half bottle.
A stunning nose, concentrated, very sweet - marmalade, honey, just a hint of petrol. Orange and tangerines ingrained through to the finish. Was excellent with fois gras and chocolate ganache. Alcohol 10.5%.
Scribblings Rating - 90/100 - Fairview La Beryl Blanc, 2004, Paarl, South Africa.
£9 per 50cl bottle.
A straw-wine made from dried grapes. A 50-50 blend of Chenin Blanc and Semillon. Quite honeyed and spicy too but with a balancing high acidity. Gorgeous copper-tinged colour. This was just 'OK' with chocolate but a much better match with a not too sweet macaroon. Alcohol 12.5%.
Scribblings Rating - 90/100 - Cascina Chicco Arcass Vendemmia Tardiva, NV, Piedmont, Italy.
£20 approximately.
Lovely nose - lemon, richly concentrated, delicious. Spicy, apricots, dried citrus fruits. Again this cut through the fat of the guacamole, was excellent with rich cheeses and would be good with sweet pastries too. Alcohol 13.5%.
Scribblings Rating - 96/100
Pieropan Recioto Label.- Pieropan 'Le Colombare' Recioto di Soave, 2001, Italy.
£19.09 per 50cl bottle.
Superb deep copper colour and an equally excellent aroma - all vanilla, melon and strawberry tart. A luscious complex palate with dried apricots, a hazelnut edge and an intense spiced orange edge. Superb with chocolate and Stilton with apricots. Alcohol 13%.
Scribblings Rating - 92/100- Schloss Gobelsburg Gruner Veltliner Eiswien, 2003, Kamptal, Austria.
£17.04 per half bottle
Just 8% alcohol on this ice-wine. A disappointing aroma - not much to it to be truthful. The palate is concentrated and sweetly rich with a wonderful cascade of flavours - lime and toffee, pear and lemon-drops.
Scribblings Rating - 88/100- Feiler-Artinger Ruster Ausbruch, 2001, Neusiedlersee, Austria
£19.98 per half bottle.
Crafted from a mix of Welschriesling, Pinot Blanc, Pinot Gris and Neuberger. There is a distinctive richness to the palate with toffee and orange dominating the botrytised edge. Very good with hazelnut macaroons.
Scribblings Rating - 92/100- Gross Gewurztraminer Trockenbeerenauslese, 2002, South Styria, Austria.
Not available in the UK but price approximately £24.
A simply stunning aroma - opulent was a word banded about. The palate although rich with botrytis, honey, peach and roses, long lingering ginger and cinnamon it seemed a little underdeveloped - too young! Being only excellent at the moment this is going to be superb.
Scribblings Rating - 96/100- Campbells of Rutherglen Muscat, NV, Rutherglen, Australia.
Price per half bottle £8.81.
People did this lovely wine down - and I don't understand why! Having sampled this a few days previously, where I gave it a 92/100 I think it must have been the sticky heat of the day that gave this 17.5% fortified a bad showing. Perhaps having it chilled would have assisted. One quote mantioned it as 'The Enoch Powell of the wine world'.- Aldo Marenco Passito del Briccetto, 2004, Piedmonte, Italy.
Not available in the UK price approximatly £12.
Red in colour and a most unusual, yet intreguing and inticing aroma. Fruit cake stuffed with a sweet cherry compote and a lingering cherry-medicinal finish. Herbal almost. Made from dried grapes and with 13.5% alcohol. Quite dry in comparison to many of the wines sampled. 100% Dolcetto grapes dried on rucj mats for two months. Alcohol 13.5%.
Scribblings Rating - 94/100- Strohmeier Granz a Siassa Trockenbeerenauslese, 2002, West Styria, Austria.
Not available in the UK but price approximatly £26.
Very intense, deep and fruit-syrupy. Rose hips and strawberries dominating the fruity juice edge. Excellent with chocolate and hazelnut macarooons. Just 7% alcohol.
Scribblings Rating - 94/100
- Xavier Cla Mil.lenium Dol, 2002, Terra Alta, Spain.
Price per half bottle £23.50.
Liquid blackberries with hints of cloves, powerfully intense with a minty edge and a hint of tannin. Made from late-picked Grenache. 15% Alcohol.
Scribblings Rating - 90/100- Lopez Hermanos Reserva de la Familia Pedro Ximenez, NV, Malaga, Spain.
Price for 50cl £9.99.
You can't fail to be captivated by the deep raisin, stewed plum and date flavours of this true sticky. It really is liquid Christmas pudding. 17% alcohol.
Scribblings Rating - 90/100- Scholss Halbturn Grand Vin Trockenbeerenauslese, 2002, Burgenland, Austria.
Price £50 per bottle.
Another wine that really needs more time. Now it is perfectly balanced with emerging complexity on the palate. But I didn't like the waxy, botrytis nose. A blend of Sauvignon Blanc and Semillon with just 9% alcohol.
Scribblings Rating - 84/100 - Pieropan 'Le Colombare' Recioto di Soave, 2001, Italy.
A new Pimm's Cocktail.
A great new cocktail - involving the ubiquitous summer concoction Pimm's plus a healthy splash of pomegranate juice - in this case Pomegreat. Just substitute your usual quantity of lemonade for the Pomegreat juice for a superb and refreshing summer drink. It is what I am drinking as I type and has a drier finish than the usual Lemonade spike version; on sultry evenings such as today this is superb. Its name? Pim Pom! Blogging By Mail: Euro Edition.
Following the fun across North America, as detailed and instigated by BakingSheet I am happy to announce the first UK/Euro version.The process is simple. I will send you an address in which to send a small food parcel over the first weekend of August. You send out a parcel and receive one in return. What this contains is up to you, but a homemade food item is compulsory! If you can squeeze in a local product and or a regional speciality or combine all into one delicious item all the better.
If you would like to participate just email me your postal address.
Once you receive your parcel - you wont know in advance what you are getting or from whom - do a write-up on your blog (don't forget a photo) and I will compile an over-view here.
Domaine Zind Humbrecht Circle of Wine Writers Tasting.
Domaine Zind Humbrecht Circle of Wine Writers Tasting 14th June 2005Kettners Restaurant, Soho, London.
Zind Humbrecht - perhaps one of the top producers in Alsace produces a host of differing wines all under biodynamic principles. A superb tasting hosted by the Circle of Wine Writers had Olivier Humbrecht MW (France's only live in French MW) discussing these wines, his drive for quality and the vineyard experiments he has overseen to propel his wines to the upper echelons of excellence.
Humbrechts have been producing wines in Alsace since 1620, although the present domaine was only created in 1959 when Leonard Humbrecht married Genevi�ve Zind, thereby uniting the two families` vineyards. Today it is unquestionably one of the star estates, producing rich and expressive wines that reflect their individual sites and terroirs.
The domaine has 40 hectares of vineyards with vines in 4 Grands Crus areas - Rangen, Goldert, Hengst and Brand. Production is generally 130,000-140,000 bottles a year.
- Humbrecht Zind, 2002
Available from Waitrose for £13.99.
This is the domains only blend, a mix of 50% Auxerrois and 15% Pinot Blanc with the remainder being Chardonnay. A superb start to the range - good weight, ripe honeyed pea edge, nutty on the nose. Elegant with gently spiced apricot flavours.
Scribblings Rating - 92/100
Saint Urbain is a parcel of vines in the Rangen region of Alsace which, unsurprisingly has a chapel in the centre. There is also a river at the bottom of the steeply sloped vineyard which aids the development of botrytis. The vineyard is so steep and is formed from abrasive soils that the domaine supplies shoes every two months for the vineyard workers. Rangen itself lies in the south of Alsace. - Humbrecht Clos Saint Urbain Riesling, 2003
Lovely honeysuckle nose, fresh, young, clean. Sharp acidic edge, sherbet and lime-drenched. Dry, weighty with a delicious richness. 13% Alcohol. - Humbrecht Clos Saint Urbain Riesling, 1999
A more developed nose - oily rag and apricots and a dash of orange pith. Lovely palate with good complexity - orange, floral, apricot flavours follow though on the good long length. 1999 was a difficult year but produced this "real gem". Alcohol 14%. - Humbrecht Clos Saint Urbain Riesling, 1994
Really getting into the petrolly developed Riesling character now. A touch of sweetness evident here, still high acidity very fresh. "smoky, lean, austere" a "most interesting vintage - a true great vintage of the decade." Alcohol 14%.
Clos (walled vineyard) Windsbuhl is a 6 1/2 hectare in size. - Humbrecht Clos Windsbuhl Pinot Gris, 2003
Touch of aniseed to the full ripe palate. Full long length and a stony finish. Too young and a touch closed. A surprising 16% Alcohol. - Humbrecht Clos Windsbuhl Pinot Gris, 2000
Some sweetness making for a deliciously rounded palate. Softer acidity. Good long length leading into a honeyed richness. Alcohol 15%. - Humbrecht Clos Windsbuhl Pinot Gris, 1996
Very developed nose, full rich, pea shells a prickle on the tongue and a little sweetness. A little botrytis giving complexity to the green apple, apricot and pineapple flavours. Delicious. High acidity here keeps the extra sweetness in check. This vintage had a very late harvest - 2nd week of November. Alcohol 13.5%.
Goldert is 10 miles south of Colmar. It has rich, deep soils and a gentle east facing slope. - Humbrecht Goldert Grand Cru Gewurztraminer, 2003
Subtle floral nose - roses, turkish delight, honeysuckle. Dry, sherried (?) then a pure turkish delight flavour emerges and carries on into a long, long finish, Very refined and classy. Bone dry finish. No botrytis. A huge 17% alcohol apparently. "Not everyone will like this". - Humbrecht Goldert Grand Cru Gewurztraminer, 2001
A more honeyed nose - less floral as would be expected with a little age. Floral edge and subtle chocolate appears on the finish. Touch of sweetness but no botrytis. - Humbrecht Goldert Grand Cru Gewurztraminer VDT, 2002
Botrytis applenty. Lovely honeyed pineapple with crisp apple underlay. Good structure, botrytis really evident on the nose. Nice spice edge - cinnamon - appears on the finish. - Humbrecht Clos Jebsel SGN Pinot Gris, 2001
Fascinatingly complex aroma - botrytis,
orange, biscuits. High acidity to match the rich lightly toffee edge on the palate. Syruped oranges but not sticky. Wonderful balance. - Humbrecht Clos Jebsel SGN Pinot Gris, 1995
Deep copper colour and a stunningly ripe and complex nose in support. Deep toffee oranges, more botrytis, very high acidity but very rich palate. Intense. Delicious.
Eat Local Challenge.
While this emanates from across the pond I am sure all UK foodies (and those across Europe too) will embrace the 'Eat Local Challenge' from web-blog Life Begins At 30.
Life Begins at 30
"For the month of August, I would like to invite all bloggers to join me in taking a challenge to eat food local to where you live. You will be able to build your challenge parameters yourself, and set reachable goals for the month. Ths goal of this time is to eat as much local food as possible, and to really pay attention to where your food comes from."
Every other week I receive a local veg-box from Thame based Local Tastes so while I probably will not be able to do every meal using local produce it will be easy to participate to some degree. Maybe even my home-reared tomatoes will be ripe by then!
The nuts and bolts.
Life Begins at 30
"For the month of August, I would like to invite all bloggers to join me in taking a challenge to eat food local to where you live. You will be able to build your challenge parameters yourself, and set reachable goals for the month. Ths goal of this time is to eat as much local food as possible, and to really pay attention to where your food comes from."
Every other week I receive a local veg-box from Thame based Local Tastes so while I probably will not be able to do every meal using local produce it will be easy to participate to some degree. Maybe even my home-reared tomatoes will be ripe by then!
The nuts and bolts.
TN: Borie de Maurel Nature! Rosé, NV, Vin de Table, France.
Wine Tasting Note: Borie de Maurel Nature! Rosé, NV, Vin de Table, France.Oddbins £6.79
A deep colour - almost a light red really. Gently fruity nose - not much too it. Plenty on the palate though with weight, a lick of tannin and a lasting cherry-stone flavour. Hints of chocolate enliven the finish. It's a lowly vin de table with a AC price tag. But its good! Nice weight, good length, good for drinking on its own but enough fruity depths for all types of food. Buy some!
Scribblings Rating - 92/100
Australian Stamps Celebrate Wine.
On sale today, in Australia, a new set of stamps celebrating the local wine industry. The stamps were designed by Andrew Hogg of Melbourne and depict 'vineyard', 'ripe', 'harvesting', 'casking' and 'lifestyle'. Auspost.com.au
"The stamps evoke a sense of the tradition and history in the Australian wine industry whilst simultaneously creating a sense of intimacy, recognition and pride. Graphic motifs - the fence post and wire, bottle and bottle opener have been used to expand the narrative."
Ikea - moving into groceries.
Ikea is to start selling a range of grocery products world-wide. Analysts believe the Ikea food brand launch, planned for next year, will be a successful strategy given the retailer's high profile among consumers. Although spending on mainstream food products is slowing, the same cannot be said of niche brands.
Ikea's plan to offer mainly Swedish delicacies, such as roll-mop herring and smoked elk sausage, will appeal to a body of consumers looking for more speciality offerings.
Ikea's plan to offer mainly Swedish delicacies, such as roll-mop herring and smoked elk sausage, will appeal to a body of consumers looking for more speciality offerings.
World's Smallest Commercial Brewery.
A mid-Wales brewery has just reopened as the Smallest Commercial Brewery in the world. Bragdy Gwynant based in Capel Bangor, near Aberystwyth is less than 5ft square in size. Housed at the front of the 'Tynllidiart Arms', customers and passers-by can look in at the traditional process in action before sampling a pint of the ale. The brewery has a maximum brewing capacity of 40.9 litres (9 gal) per batch, and supplies the adjacent Tynllidiart Arms exclusively. Margaret Phillips, who owns the brewery and the pub said: 'People travel from miles around to experience the taste of the ale as well as the kudos associated with drinking from the world's smallest brewery, it also goes down extremely well with our local customers.'
BBC.co.uk
"We've tasted the ale and it does need some tweaking, but it should be ready for customers to taste this weekend."
Mrs Phillips added: 'We've tried to use as many local ingredients as we can in the beer and we use the same policy in our restaurant.'
The brewery once claimed a place in the record books. 'It was in the Guinness Book of Records a few years ago as the smallest brewery in the world, but when it closed two years ago it lost its place,' said Mrs Phillips.
BBC.co.uk
"We've tasted the ale and it does need some tweaking, but it should be ready for customers to taste this weekend."
Mrs Phillips added: 'We've tried to use as many local ingredients as we can in the beer and we use the same policy in our restaurant.'
The brewery once claimed a place in the record books. 'It was in the Guinness Book of Records a few years ago as the smallest brewery in the world, but when it closed two years ago it lost its place,' said Mrs Phillips.
Norton: The Grape.
There is a bit of a buzz going around concerning Norton (the grape not the antivirus software). A brief history is available at STLToday but basically it is the Missouri state grape first discovered in the 1820's. More details of the praise from a St.Louis conference at the Kansas City Star. (They insist on plenty of information for registration; just make it up. I was born in 1953; which is probably a bit of a shock to my mother!).KansasCity.com
"The wines made from the Norton grape compare with the great red wines of the world, said Mike Fiore, a winemaker from Maryland.
'I'm just falling in love with Norton. This is one top-notch wine,' Fiore said Friday after a Norton tasting session at the meeting of the Eastern Section of the American Society of Enology and Viticulture (winemakers and grape growers).
The Norton wines were described as earthy and spicy, with a velvety feel between Merlot and Pinot Noir.
And now the Philippines!
Now its the Philippines turn to make wine... apparently...
Oh, hold on they are fruit wines... Inq7.net
"Greg Araeo would like to see the day when the Philippines will be as noted for its wines as the famous wine-producing regions of Europe, California, Chile and Australia.
'We have a lot of fruit. We are known internationally for our tropical fruit exports. Why not wines?' says Araeo, the laid-back advocate of the growing Philippine wine movement.
Araeo likes to think, however, that unlike his competitors, he produces a sophisticated and smooth product that could grace any table of discriminating diners.
Oh, hold on they are fruit wines... Inq7.net
"Greg Araeo would like to see the day when the Philippines will be as noted for its wines as the famous wine-producing regions of Europe, California, Chile and Australia.
'We have a lot of fruit. We are known internationally for our tropical fruit exports. Why not wines?' says Araeo, the laid-back advocate of the growing Philippine wine movement.
Araeo likes to think, however, that unlike his competitors, he produces a sophisticated and smooth product that could grace any table of discriminating diners.
Wasting an hour - a world blog tour.
I have an hour or so to spare. How many blogs can I surf through just using the links in each ones side bar – how many countries… how many new sites can I discover… what are they writing about… all this without returning to the start country (the UK)?
Starting off in the UK with Cooksister (just to check if the latest eomeote report has been posted – it hasn’t) whose latest posting is her take on eomeote in a Swedish styli, then off to Amateur Gourmet (USA Somewhere) whose latest posting is something bizarre involving Days of Our Lives, Cinnamon Donuts and mind control serum. No time to wonder what on earth they are on about as next random hop is to A Full Belly (Bay Area) who doesn't seem to write recipes... so onwards to EggBeater whose latest posting is the Cook next door meme. I Love Sandwiches hasn't been updated for a while but a link leads onto One Hot Stove and an Indian Railways Omelet Sandwich posting from last May. Over the border at last to Canadia (private joke regarding the spelling) and Pumpkin Pie Bungalow who enters the latest Sugar High Friday with gusto (and a Bolo de Mel honey cake. Our sojourn in Canada isn't long as back south of the border to another new blog (to me), the simply named Toast who really aught to join in eomeote. Instead the latest posting concerns making cherries in brandy. Oh and then its back up north again for Roast Chicken Reasoning nice photos but limitations to the link department as its Canada only... ummm which one to pick...
Lets go for the The Kitchen Geek who is doing fascinating things with Slaw. Can we escape North America... no as the only link I can find to another food/wine blog is to The Domestic Goddess now everyone MUST have heard of the DG! This month she has done something dainty with honey.
Oslo Foodie Screenshot.
A separate page for links gives a profusion to select from - hows about Amuse Bouche who seems to be having great fun 'entertaining' the Portuguese Painters!
Bored yet? No wine blogs but we are out and across to Oslo to help the Oslo Foodie devour the delicious looking Strawberry Tart (pictured). We stay in Scandinavia for A Cat in the Kitchen who makes some superbly illustrated Elderflower and Champagne Honey Flapjacks for Sugar High Friday.
Hold on to your hats for a fast flight to South East Asia. Umami is writing about foodie-adventures in Kuala Lumpur little time to dilly-dally as time is short, this post is long and we still haven't hit a wine blog.
My Last Supper is in need of an update but leads us nicely on to ShiokaDelicious and a magnificently crowned Chocolate Cake. Luckily Dave's Beer links to my good internet-pal Lenndevours who really wants us to Drink Local for Wine Blogging Wednesday. We are deep within the bowels of wine now so a trip to The Wine Offensive (who is happy about inter-state wine shipping changes) and swiftly on to Fermentations as I am running out of time and in desperate need of a coffee...
Tom's site has plenty of links.. The Silk Road of Wine is chatting about mixing Sauvignon Blanc with Mexican Food although I guess it is not in the same glass. It is all Jelly Beans and Deloach Wine at Vinography and Spanish Wine from the smiling Juice. Magic Rabbits at wine blog Red is Life where an ingredient in red wine helps with heart disease and then... Vittlesvamp who is all agast at Jonny Depp looking a bit effeminate and then Saute Wednesday talks about someone named Blumenthal. Loads of links but time is short... and I haven't hit Australia yet.. or Hong Kong or Japan or the Philippines... where I know loads of bloggers hang out... but there is a little link on the right to target="_blank">Cheese Diaries who is getting excited about.. well... cheese. And then just by chance I hit the UK. Oh. That was a bit abrupt and unexpected.
The end site is the incredible Exploding Chef who rants rather than cooks but sadly seems to be on a blogging diet since April. Right, lets get the kettle on.
New Book: Calvados: The World's Premier Apple Brandy.
This new book is receiving great praise. Calvados: The World's Premier Apple Brandy is written by a Swedish author with the photographs taken by his son. As the picture shows below is beautifully designed and packed with information on the history and geography of the region as well as the drink. The only criticism I have read mentions the lack of quality rankings on the producers which seems a minor point. Worth investigating...
Sugar High Friday - Honeyed Cream with Almond Tuiles.
Almond Tuiles.
I think I should open a new blog called Culinary Disasters; you should have seen last months 'wall-paper paste' bread dough! Almond Tuiles, the cookbook said, were easy to shape over upturned tumblers to produce cups. Mine didn't even make it off the baking sheet before breaking into pieces. Still they tasted delicious. The idea was to make these 'cups' and fill them with cream whipped up with honey and layered with raspberry puree. Instead two large wine glasses were utilised, filled with alternate layers of the cream, broken almond tuiles and raspberry puree. All this for Sugar High Friday - Honey Edition as hosted by BakingSheet.
Honeyed Cream with Almond Tuiles.
Almond Tuiles
- 150g slivered almonds
- 150g caster sugar
- 60g plain flour
- 1 egg separated and 1-2 egg whites
- 40g unsalted butter melted
Preheat oven to 180C. Mix almonds, sugar and flour. Add egg yolk, stirring it in, then 2 of the egg whites to form a stiff batter. If too thick add the remaining egg white a little at a time. Stir in the melted butter.
Spoon 2 teaspoons of the mix on to a baking tray covered with baking parchment. Spread out into 10cm circle using a fork dipped in cold water. Bake for 5 - 10 minutes until edges of biscuits have turned brown.
Immediately lift the biscuits off the tray and drape over a rolling pin or upturned tumblers to produce cups. The biscuits will harden almost at once into curved tuiles. Continue baking and shaping the biscuits until the mixture is all used up.
(I wonder if I was trying to make them too large, perhaps they were too wet or too thick...)
Honey Cream
- 284ml double cream. I used a local cream from Church Hanborough, Oxfordshire.
- 3 tablespoons honey. I used a local Buckinghamshire honey from Parslow Apiaries, Bledlow, purchased, with the cream, through Local Tastes.
- Raspberry Coulis. I used one by James White
The cream and the honey were whisked until stiff and peaked. The biscuits, the cream and the coulis were layered into two large wine goblets. Chilled for a couple of hours. Drizzled with a little more honey and served with a large slab of the buscuit.
The finished dish.
Researchers target barley genes for product development.
A UK based research project should benefit beer and whisky producers as scientists delve into the genetic make-up of barley.
FoodNavigator.com
"We expect to be able to identify the genes that could lead to improvements in the quality of barley that will be of interest to growers, producers and drinkers," said project leader Dr. Robbie Waugh, of the Scottish Crop Research Institute.
Waugh said current barley breeding, although so far very successful, largely relied on experience, hunches, limited tests and a national listing system, which could be used to make 'informed guesses'.
The team wants to examine what genetic selections growers have unknowingly made and, after this, look at what genetic combinations could produce the best crops.
FoodNavigator.com
"We expect to be able to identify the genes that could lead to improvements in the quality of barley that will be of interest to growers, producers and drinkers," said project leader Dr. Robbie Waugh, of the Scottish Crop Research Institute.
Waugh said current barley breeding, although so far very successful, largely relied on experience, hunches, limited tests and a national listing system, which could be used to make 'informed guesses'.
The team wants to examine what genetic selections growers have unknowingly made and, after this, look at what genetic combinations could produce the best crops.
French Wine Give-Away.
You are going to have to be in France for this one as wine growers in the South are to give away 400,000 bottles of wine at toll booths and on rural roads in the region.
News.com.au
"Wine growers in southern France, eager to alert holidaymakers to the crisis hitting the industry, will hand out 400,000 bottles later this month at toll booths and along rural roads in the region.
Wines produced in the Aude department - in and around Narbonne and Carcassonne - as well as those made in the Languedoc will be given out, especially to tourists vacationing in the Aude, the wine producers' union said.
The free bottles will bear special labels extolling the virtues of the wine, and producers also will distribute leaflets explaining the current overproduction crisis in France's wine industry.
News.com.au
"Wine growers in southern France, eager to alert holidaymakers to the crisis hitting the industry, will hand out 400,000 bottles later this month at toll booths and along rural roads in the region.
Wines produced in the Aude department - in and around Narbonne and Carcassonne - as well as those made in the Languedoc will be given out, especially to tourists vacationing in the Aude, the wine producers' union said.
The free bottles will bear special labels extolling the virtues of the wine, and producers also will distribute leaflets explaining the current overproduction crisis in France's wine industry.
Swedish Wine?
Wine from Sweden - are you mad? Not at all my dear spitty reader, as the Blaxta Vineyard has just won a silver medal at the trade show VinExpo for its Vidal Ice Wine 2003.
The website is in Swedish but it seems they make a Chardonnay and several wines from Apples. I wonder if Anne could send me some...
The website is in Swedish but it seems they make a Chardonnay and several wines from Apples. I wonder if Anne could send me some...
Technorati Tags: wine food & drink
End of Month Eggie Drama...
Are we about to see a write-up of the Drama Edition of June's End of Month Egg on Toast Extravaganza?
Free Tasting of Summer Bin Ends.
Now, who can refuse a free wine tasting? The Wine Maestro is holding a free wine bin-end tasting at the end of the month; July 30th and 31st to be precise. Location is Billericay, Essex. More details on the Wine Maestro website.
Technorati Tags: wine food & drink
Sideways on Yahoo Maps.
Yahoo Sideways Map.
The geeks amongst you may be aware of the mapping functions that google and yahoo are working on. They supply the maps and satilite scans others overlay this info with details of their own. On google maps for example you can see the latest world earthquakes or UK Traffic reports but more relvant to this blog are the locations from the film Sideways as placed on a Yahoo Map. Fun.Which Wine for Wiener Schnitzel?
Wiener Schnitzel, the Austrian classic, should never be served in or on a sauce. NEVER! Although cranberry compote is OK according to the definitive guide posted by The Passionate Cook.
What wine should you look to serving with this dish? Easy, Austrian food should have an Austrian wine; a white as Wiener Schnitzel is basically veal in breadcrumbs. Grüner Veltliner is Austria's own unique variety but a Sauvignon Blanc or an Italian white would work just as well.
You need to turn to the specialists for really decent choice of Austrian Wines - a great range was sampled at an Ultimate Wines Tasting earlier this year while Nick Dobson Wines also have a superb range.
What wine should you look to serving with this dish? Easy, Austrian food should have an Austrian wine; a white as Wiener Schnitzel is basically veal in breadcrumbs. Grüner Veltliner is Austria's own unique variety but a Sauvignon Blanc or an Italian white would work just as well.
You need to turn to the specialists for really decent choice of Austrian Wines - a great range was sampled at an Ultimate Wines Tasting earlier this year while Nick Dobson Wines also have a superb range.
TN: Plaimont El Santo Rosé, 2004, Cotes de Saint Mont, South West France.
El Santo bottle.
Sun's out and so is the rosé! Although why a French wine would be labelled in Spanish is anyone's guess.Wine Tasting Note: Plaimont El Santo Rosé, 2004, Cotes de Saint Mont, South West France.
Oddbins £4.99.
Made from Tannat (70%), Cabernet Sauvignon (20%) and Pinenc (10%). A real rose coloured wine - light red tinged with orange. Aroma is gently fruity but the palate, dry, with a tinge of tannin, is crisp and laced with rose-hip and redcurrants. High acidity that stands out a bit and medium bodied. Good fruity finish. For a fiver it ain't bad and good for carefree hot weather drinking.
Scribblings Rating - 84/100
Recommended Small Grower's Champagnes.
The best value champagnes come from small, independent growers who don't go for expensive image-building. But some of the worst champagnes also come from independent growers - those who should have stuck to their day-job. Moral: know your grower and where to buy it.
- Michel Arnould (Tanners £15.95 - £16.80)
- Paul Bara (OW Loeb)
- Gaston Chiquet (Berry Brothers £15.45)
- J Dumangin (Yapp Brothers £18.95 - £23.75)
- Egly-Ouriet (Maison du Champagne £22 - £33)
- Gatinois (Haynes, Hanson & Clark)
- Michal Guilleminot (Lay & Wheeler)
- Benoit Lahaye (Vine Trail £16.50)
- Larmandier-Bernier (Vine Trail £17.95 - £23.95 )
- Lassalle (OW Loeb)
- A Margaine (Flying Corkscrew)
- Serge Mathieu (Stone, Vine & Sun £14.95 - £18.95)
- Pierre Moncuit (H&H Bancroft £17.25 - £35.50)
- Vauversin (Wine Discoveries £15.95)
- Alfred Gratien: Full-bodied, long-lived champagnes
- Bruno Paillard: Champagnes with finesse rather than weight
- Deutz: Owned by Louis Roederer. A briskly dry, elegant style.
- Fleury: Pure, delicately toasty champagne from one of the few organic producers.
- Gosset: the Brut Excellence is optimistically named, the Grande Reserve and vintage champagnes are admirable and long lived.
- Jacquesson: bijou house of superb quality with an innovative approach to its non-vintage. The current non-vintage blend, Cuvee 729, is more racy and less opulent than No 728.
- Le Mesnil: A small co-operative in one of the finest villages, producing impressive blanc de blancs.
- Pierre Gimonnet: an individual grower with more vineyards than ost, produces consistently fine, creamy blancs de blancs.
- Waitrose: Best of the own-label supermarket ranges, especially its Blanc de Blancs non-vintage.
Please don't drink the bath water.
RealBeer.com reports that an Austrian holiday resort offers guests the chance to swim in a pool containing 42,000 pints of beer.
The Starkenber Beer Myth resort located at the medieval castle of Starkenberger in Austria's Tyrol region filled seven 13-foot long pools with the beer. Management contends that beer baths heal various skin diseases.
Some guests reportedly have sampled the pool water during the swims. "I would rather swim than swallow, as we serve enough of a cold, fresh tapped beer on the bars next to the pools," said manager Markus Amann.
The Starkenber Beer Myth resort located at the medieval castle of Starkenberger in Austria's Tyrol region filled seven 13-foot long pools with the beer. Management contends that beer baths heal various skin diseases.
Some guests reportedly have sampled the pool water during the swims. "I would rather swim than swallow, as we serve enough of a cold, fresh tapped beer on the bars next to the pools," said manager Markus Amann.
Technorati Tags: beer food & drink
A lesson in Champagne.
Good article from a Malaysian newspaper interviewing Champagne wine-maker Bruno Paillard.
TheStar.com.my
"As with wine, the balance must be there. For an aperitif, you might prefer a Chardonnay or Brut Premier. With the main course, you might try a vintage with a slightly stronger taste. Some go with Blanc, others with a Cuvee. I would go with Rose with dessert if it’s not to sweet ... or to make it simple, because not everybody has many bottles with the same meal, Premier Cuvee is the most versatile of my wines."
TheStar.com.my
"As with wine, the balance must be there. For an aperitif, you might prefer a Chardonnay or Brut Premier. With the main course, you might try a vintage with a slightly stronger taste. Some go with Blanc, others with a Cuvee. I would go with Rose with dessert if it’s not to sweet ... or to make it simple, because not everybody has many bottles with the same meal, Premier Cuvee is the most versatile of my wines."
After 20 years, EU still hunts elusive US wine deal.
Personally I do not have a problem with the use of oak chips in the manufacture of wine, or most acid-additions. Not happy about fruit flavour concentrates but to me the biggest sticking point in the 20 year 'discussion' is one of geographic origin - Chablis should only come from the Chablis region. Likewise Napa Valley wines should only hail from a particular slice of soil in California. But for typically self-centered reasons the American and Euro negotiators cant agree.
Reuters.com
"Brussels and Washington have been struggling to negotiate a reciprocal wine deal since 1983 but always found it easier to roll over temporary arrangements than to compromise too much.
The talks have usually snagged on deep-seated differences over which winemaking methods should be recognized for exports, and whether labels like "port" or "sherry" can be used by U.S. winemakers miles from the areas where their names originated."
Reuters.com
"Brussels and Washington have been struggling to negotiate a reciprocal wine deal since 1983 but always found it easier to roll over temporary arrangements than to compromise too much.
The talks have usually snagged on deep-seated differences over which winemaking methods should be recognized for exports, and whether labels like "port" or "sherry" can be used by U.S. winemakers miles from the areas where their names originated."
Technorati Tags: wine food & drink
Nicotine Beer Launched: NicoShot.
A German Company has launched the world's first 'smoking-cesssation' beer. NicoShot contains 3 milligrams of naturally derived nicotine the equivalent of two filtered fags.
NicoShot is brewed to the German Purity Law of 1516 and contains 6.3% alcohol per 250 ml shot can. The 'cutting-edge' nicotine beer is fire brewed separately and a standardized herbal extract of natural tobacco leaf is added at the end of the natural brewing process.
PRWeb.com
"NicoShot is cigarette satisfaction in a beer without the smoke. For most smokers, three cans of NicoShot is comparable to an entire pack of conventional cigarettes. Best of all, there's none of the tar or carbon monoxide the comes from burring tobacco. Similar to nicotine gum, NicoShot is considered nicotine replacement therapy that provides a steady, controlled release of nicotine. It can be used to relieve withdrawal symptoms at the beginning of quitting, to relieve urges from cigarette smoke (cravings) while quitting, or to avoid relapse months after quitting when a new stress or situation may trigger a strong urge to smoke. While NicoShot can lessen cravings, it is not a 'cure' for smoking. But it can help you make changes in your lifestyle without having to walk out of the bar for a quick smoke to deal with sudden withdrawal symptoms. Over time, when you are more comfortable being a nonsmoker, the use of nicotine beer can be reduced and then stopped."
NicoShot is brewed to the German Purity Law of 1516 and contains 6.3% alcohol per 250 ml shot can. The 'cutting-edge' nicotine beer is fire brewed separately and a standardized herbal extract of natural tobacco leaf is added at the end of the natural brewing process.
PRWeb.com
"NicoShot is cigarette satisfaction in a beer without the smoke. For most smokers, three cans of NicoShot is comparable to an entire pack of conventional cigarettes. Best of all, there's none of the tar or carbon monoxide the comes from burring tobacco. Similar to nicotine gum, NicoShot is considered nicotine replacement therapy that provides a steady, controlled release of nicotine. It can be used to relieve withdrawal symptoms at the beginning of quitting, to relieve urges from cigarette smoke (cravings) while quitting, or to avoid relapse months after quitting when a new stress or situation may trigger a strong urge to smoke. While NicoShot can lessen cravings, it is not a 'cure' for smoking. But it can help you make changes in your lifestyle without having to walk out of the bar for a quick smoke to deal with sudden withdrawal symptoms. Over time, when you are more comfortable being a nonsmoker, the use of nicotine beer can be reduced and then stopped."
Austrian Wine Offer.
Nick Dobson Wines is offering 10% off his entire Austrian range - but only until midnight on Monday 11th July.
Nick Dobson Wines
"Had you thought about trying some of our Austrian range, but not yet got round to it? Well now's a good time!
All Austrian Wines up to 10% off, for orders placed between now and midnight Monday 11 July. 10% if payment is by cheque or debit card, 7.5% if payment is by credit card. Standard prices re-apply from Tuesday 12 July.
Offer applies to Austrian wines only; minimum order quantity 12 bottles, which may be mixed from anything in our range. You can therefore order a mixed case which is partly Austrian and partly other wines, but the discount will only apply to the Austrian part of the order.
The website software will not show the discount, and neither will the confirmation mail you receive on placing an order. I will however deduct the discount and confirm the price to you by email and/or telephone prior to collecting payment.
To benefit from this offer, please quote code A10J in the "special delivery instructions" box at the checkout. Standard delivery charges apply, and this offer may not be used in conjunction with any other offers or discounts. All wines subject to availability.
Nick Dobson Wines
"Had you thought about trying some of our Austrian range, but not yet got round to it? Well now's a good time!
All Austrian Wines up to 10% off, for orders placed between now and midnight Monday 11 July. 10% if payment is by cheque or debit card, 7.5% if payment is by credit card. Standard prices re-apply from Tuesday 12 July.
Offer applies to Austrian wines only; minimum order quantity 12 bottles, which may be mixed from anything in our range. You can therefore order a mixed case which is partly Austrian and partly other wines, but the discount will only apply to the Austrian part of the order.
The website software will not show the discount, and neither will the confirmation mail you receive on placing an order. I will however deduct the discount and confirm the price to you by email and/or telephone prior to collecting payment.
To benefit from this offer, please quote code A10J in the "special delivery instructions" box at the checkout. Standard delivery charges apply, and this offer may not be used in conjunction with any other offers or discounts. All wines subject to availability.
(some) Results from the International Wine and Spirit Comp.
A handful of the myriad awards handed out from the International Wine and Spirit Competition.
- Balblair 38-Year-Old - a’bunadh Trophy for Special Edition Single Malt Whisky
- Plymouth Gin Navy Strength - Greenall’s Trophy for Gin
- The Glenlivet Archive Aged 21 Years - Morrison Bowmore Distillers Trophy for Single Malt Scotch Whisky (Over 12 YO)
- Renat Brannvin Vodka - V & S Luksusowa Trophy for Vodka
- Domaine Alfred Califa Pinot Noir 2002 - Bouchard Finlayson Trophy for Pinot Noir
- Warre’s Late Bottle Vintage 1995 - Symington Family Port Companies Trophy for Port Wine
WBW - The Results.
The results are in for July's Wine Blogging Wednesday. 24 wines from around the world compiled expertly by Beau of Basic Juice. The Off-Dry theme seems to have perplexed a few people perhaps because many wines do not mention they are 'off' to any degree, which may explain the absence of any New World Chardonnays. "Chardonnay is dry, right?"
http://basicjuice.blogs.com/basicjuice/2005/07/wbw11__and_were.html
http://basicjuice.blogs.com/basicjuice/2005/07/wbw11__and_were.html
Champagne: Veuve Clicquot.
Veuve Clicquot Champagne.
Veuve CLicquot Champagne.What and Where: From the same luxery-goods group as Moet, this does very nicely by targeting well-heeled customers such as the horsy element, courtesy of its sponership of polo and horse racing.
What does the non-vintage taste like? Hearty and well padded; more pinot noir than chardonnay. It's sometimes a touch green at first, so lay it down for a few months to bring out the characteristic buttery flavours.
Anything Else? The Pucci-designed limited-edition bottle.
Champagne House Website: www.veuve-clicquot.com/
Veuve Clicquot Yellow Label NV Oddbins £28.75
Veuve Clicquot Rich Reserve 1999 Hailsham Cellars £38.99
Veuve Clicquot La Grande Dame 1996 Berry Brothers £90 The Naked Grape £79.99
Veuve CLicquot Paint Box Sparkling Direct £43.99 (20cl bottles of Non-Vintage - pictured).
Champagne: Taittinger.
Taittinger Champagne.
Taittinger Champagne.What and Where: Just when it looked as if this family might be losing the plot, they have come up with two new champagnes: Prelude, a superior non-vintage from grand cru vineyards, and Nocturne, a sec style aimed at clubbers.
What does the non-vintage taste like? Chardonnay-invluenced and at the elegant end of the spectrum
Who can you serve it to? A good choice for a girlie lunch, and revered by film buffs as it is the official champagne at the Baftas.Anything Else? When you tire of Dom Perignon, there's a fabulous all-chardonnay Taittinger called Comtes de Champagne.
Champagne House Website: http://www.taittinger.com/
Taittinger NV Weavers Wines £24.26
Taittinger Brut Rosé Lea and Sandeman £27.50
Taittinger Burt 1995 Hailsham Cellars £34.99
Taittinger Prelude Grand Cru NV Majestic £35.99
Taittinger Comtes de Champagne Rosé 1996 DrinkOn £89.99
Taittinger Comtes de Champagne Comtes de Champagne 1995 Le Bon Vin £86
The poster illustrating this post is available for just £15 (not an original then!) from PopArtUK
Wine for Lamb Kebabs?
Anne has posted a simple recipe for lamb kebabs. Simple; but looks and sounds incredibly tasty. The combination of lamb, spices and the possibility of barbecuing (if it would just stop raining here in South O!) leads me to a Greek red. Being, sorta, Middle Eastern you could go for a Lebanese red or something from Morocco. Oddbins still have a good range of Greek Wines but for a true specialist look to Eclectic Wines.
Technorati Tags: wine food & drink
Champagne: Ruinart.
Ruinart Champagne.
Ruinart Champagne.What and Where: This is the oldest champagne house (1729) and produces extremely good champagnes. If it were better known, it would probably be more expensive.
What does it taste like? The non-vintage R de Ruinart Brut is Chardonnay-influenced, fresh, yet with buttery, biscuity richness.
Anything Else? Try the R de Ruinart Blanc de Blancs (available in a cute half bottle) and the top of the range Dom Ruinart Blanc de Blancs.
Champagne House Website: http://www.ruinart.com/
Ruinart R NV Brut Le Bon Vin £26.99 Hailsham Cellars £23.50.
Ruinart Blanc de Blanc Lea & Sandeman £32.95
Ruinart Rosé Philglas & Swiggot £34.50 DrinkShop £33.95
Dom Ruinart Brut 1993 Hailsham Cellars £85 (box)
Wine Blogging Wednesday 11: Off-Dry Whites.
Sivray Vouvray Label
Wine Tasting Note: Philippe de Sivray Vouvray, 2002, Loire, France.Available from Oddbins for £5.79.
Vouvray is, of course, made from Chenin Blanc, the grape that can produce wondrous long-lived sweet wines in the Loire. This isn't one of them. It is only off-dry and surprisingly dull. Little to the aroma apart from a touch of floral and herby cress. High acidity, as would be expected, and a lightly honeyed edge to the pear and citrusy flavours.
With food however this wine improved immensely. The ratings below are for this wine when partnered with food.
Scribblings Rating - 88/100
This is the spittoon entry to July's Wine Blogging Wednesday. Set and hosted by Beau of Basic Juice
This Chenin was served with a dish of Pan-fried Chicken Breasts with Muscat Wine and Black Pudding. Why an off-dry Chenin? I was hoping the slight sweetness would match the sweet wine used in the sauce, while the acidity would cope with the richness of the black-pudding. It worked remarkably well. What was essentially a rather uninspiring wine was so much improved with the food. Hidden depths of flavour were revealed, the sweet wine brought out an orange edge, the herby quality was emphasised via the tarragon and the acidity did cope with the black pudding.
The dish.
The dish is simple to make. Chicken Breasts pan fried in a little butter. Removed and kept warm while the black puddings are fried quickly on each side. The sauce comprises heavily reduced chicken stock added to a big glugg of a cheap sweet Muscat (Beaumes de Venise for example) that was used to deglaze the pan. Extra butter was added, a splash of lemon juice and some seasoning. Chopped tarragon is added at the end. The sauce should be heavily reduced and quite thick. Serve with watercress and/or new potatoes.
Wakefield Winemaker Writes.
I won't repeat the whole 8 page press release from the UK distributors of Wakefield Wines - but a section from Adam Eggins, wine maker at Wakefield, is quite interesting indicating how he sees Australian wines in general and the Clare Valley specifically are developing.
Wakefieldwines.com
"The biggest mistake we have made in the Australian wine industry is to pigeon-hole ourselves by region. How often have you heard people say that the Barossa makes fantastic Shiraz� or the Clare Valley produces fantastic Cabernet Sauvignon�? It's true - they do, but they are capable of so much more. We have really undersold ourselves and it's time we started to think more broadly. Attitudes are slowly changing, often consumer-led as the demand for full-bodied, heavily oaked, traditional whites and point-chasing powerful, alcoholic reds decreases. Unwooded Chardonnay, for example, is flying off the shelves in both domestic and export markets. There seems to be a general trend towards cooler climate wines and the Clare Valley is in a very strong position being able to offer the sort of food-friendly wines that consumers want, whilst offering good value for money. The Australian wine industry is still young, not just in terms of wine production (20-30 years) but also in terms of wine marketing. Regional expression is so important and will be the key to the continuing success of Australian wine worldwide."
Wakefieldwines.com
"The biggest mistake we have made in the Australian wine industry is to pigeon-hole ourselves by region. How often have you heard people say that the Barossa makes fantastic Shiraz� or the Clare Valley produces fantastic Cabernet Sauvignon�? It's true - they do, but they are capable of so much more. We have really undersold ourselves and it's time we started to think more broadly. Attitudes are slowly changing, often consumer-led as the demand for full-bodied, heavily oaked, traditional whites and point-chasing powerful, alcoholic reds decreases. Unwooded Chardonnay, for example, is flying off the shelves in both domestic and export markets. There seems to be a general trend towards cooler climate wines and the Clare Valley is in a very strong position being able to offer the sort of food-friendly wines that consumers want, whilst offering good value for money. The Australian wine industry is still young, not just in terms of wine production (20-30 years) but also in terms of wine marketing. Regional expression is so important and will be the key to the continuing success of Australian wine worldwide."
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The Clare Valley is a versatile region and can happily produce Chardonnay, Riesling, Gewürztraminer, Cabernet Sauvignon, Shiraz and Merlot really well but it has the capacity for even more varieties. The Valley is situated on one of the highest points in South Australia's wine belt, around 400-600m above sea-level. This altitude has a cooling effect, like the Adelaide Hills and the Eden Valley. The days are hotter than in the Barossa but the diurnal differences are much more marked, with temperatures dropping as much as 20-25C at night. This ensures that the vines retain good acidity whilst having no problems with ripening. "For me, the Clare Valley is a cross between the Rhone, Bordeaux and Alsace," says Adam. "You can produce stunning Shiraz, beautiful Bordeaux varieties and exciting Alsace-style wines such as Gewurztraminer, Riesling and Pinot Gris."
Champagne: Pol Roger.
Pol Roger.
Pol Roger Champagne.What and Where: The rumour that Pol Roger is Prince William's favourite champagne has done nothing to dent its serious, rock-solid image. Its drinkers' hall of fame is presided over by Winston Churchill, who has a prestige cuvée named after him, and George W Bush is said to be doing his bit for the limited stock of it.
What does the non-vintage taste like? Poised, polished, firm with floral and creamy flavours, but nothing too feminine.
Who drinks it? Prime Ministers, Presidents, Princes, wine producers and connoisseurs.
Where is it seen? Grace-and-favour residences and Oxbridge colleges. It is also the champagne of choice for the armed forces.
Champagne House Website: http://www.polroger.co.uk/
White Foil Brut NV Averys £24.95. Portland Wine £19.99
Pol Roger Vintage 1996 Le Bon Vin £34.99 (Buy three get £3 off per bottle)
Pol Roger Cuvée Sir Winston Churchill 1996 Bibendum £75.42
1993 Nickolls and Perks £110 Bakers & Larners £79.00
Temp sensitive labels to Jacobs Creek.
Jacobs Creek is to add temperature sensitive labels in a move to become more user firendly. The labels used on the sparkling, the sparkling rosé and the Shiraz rosé will indicate when th wine is ready to drink.
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Bloggermeet - Henley Regatta July 2005.
Henley Regatta Picnic
It didn't rain. People turned up. We ate and we drank. The Henley Regatta Food Bloggers Picnic; I had a marvellous time. A couple couldn't make it on the day but Christina (Thorngrove Table), Anne (Anne's Table) flew in from Sweden, Johanna (The Passionate Cook) and Jeanne (Cooksister) and numerous friends and family occupied a swathe of the river bank and put on a truly impressive picnic. I dished out various bellini cocktails made from Funkin Purees and Deakin Estate Brut NV, an Australian sparkling (Oddbins £7.49) before we moved onto copious amounts of Pimms. I forget who exactly brought which dish - although Anne opened a tin of pickled herrings (I think they were herring) a dish always eaten on mid-summers day in Sweden apparently. They were sweet initially before ending in a really fishy burst of flavour. Interesting. There was a mackerel pate, pecorino and peppadew muffins,
Elvis Lives! Six of Them.
We had plenty of envious looks from passersby. I think the others are posting details on their respective bloggs on the food. More photos available over on Flickr. A great day was had by all. I ate extremely well, enjoyed the rowing, laughed at the guys playing golf on a raft, got fascinated by a Mediaeval cook book brought down by Christina and got perplexed over a lost bread-knife (which, despite turning all my bags inside out, miraculously reappeared in one the next day). No one fell in the river but next year they want to hire a boat; sp maybe next time!Chablis - a grape from Spain?
You see some rubbish on the internet from time -to-time this must take the biscuit though.
http://winecenter.info/alerts/93/chablis-wine-2/ . Is this a scraper site?
http://winecenter.info/alerts/93/chablis-wine-2/ . Is this a scraper site?
Champagne: Piper-Heidsieck
Piper Heidsieck.
Piper-Heidsieck Champagne.What and Where: It's tempting to wonder whether Piper-Heidsieck isn't a triumph of style over substance: lipstick-red labels, Baby Piper, a vinyl coset-clad bottle designed by Jean-Paul Gaultier and four new champagnes last year, but, in fact, there is some substance here.
What does it taste like? Fresh, fruity and companionable; improves if cellared for a year.
Should you be associated with it? Not on state occasions, but it is fine to serve Piper at parties. Most famous fan: Marilyn Monroe.
Champagne House Website: http://www.piper-heidsieck.com/
Cuv�e Brut Last Orders £19.99.
Brut Vintage EveryWine £38.99
Special Cuvée Dressed by J.P. Gaultier Butlers Wines £79.99.
Baby PiperJust Miniatures £6.99
Other wines in the range, which I have not been able to find available on-line, are Cuvée Florens Louis, Cuvée Rare, Rosé Sauvage, Cuvée Sublime, Brut Divin.
End of Month Egg on Toast Extravaganza - June Edition.
Egg Cocotte with Ham and Spinach
The month, here in Gladstone Terrace, as per usual ends with an egg. It is all Jeanne's fault, what with her addictive EoMEoTE blog-happening an'all. Looking to use up the last of the spinach from the food-box I came up with Egg Cocotte with Ham and Spinach. It was bloody delicious; one of my better EoMEoTE entries. 
Egg Cocotte
Ingredients:- 30g butter
- 2 tbsp floour
- 142ml carton double cream
- 150ml milk
- a large pinch of grated nutmeg
- spinach
- 100g cooked chopped ham
- 4 large eggs
- Gruyere Cheese
Add seasoning, nutmeg, cooked spinach and chopped ham. Divide mixture between four buttered amakins and crack an egg on top.
Egg Cocotte
Top with remaining cream and a dab of butter. Put in a pan with boiling water half way up the sides of the ramekin dishes. Bake for 15 minutes.
Top with the cheese and grill until golden. Serve with toast sprinkled with sea salt.
UPDATE: A little late but the cooksister has decreed this months entry must include a short dramatic work. So, an extract from Somerset Maugham's Far Eastern Tales -
We had started another rubber when the barboy came in and said there was a police-sergeant outside who wanted to speak to me. "What does the boy want?" I asked.
The boy said he didn't know but had two coolies with him. "Curse him" I said I'll give him hell if I find he's disturbed me for nothing� "Deal for me Cartwright" I went out and found the sergeant with two Malays waiting for me on the steps. I asked him what the devil he wanted and could it not have waited until I had finished my game.
Imagine my consternation when he told me that the Malays had come to the police-station and said there was a white man lying dead on the path that led though the jungle. I immediately thought of Bronson and those damn funny coloured eggs.
"Dead?" I cried.
"Yes, shot. Shot through the head. A white man clutching a handful of spinach."
Then I knew it was Reggie Bronson. It was an awful shock. He was the best chef on this side of Tanah Merah. Always ready with his eggs cocette on a Sunday morning. Always found, come monsoon or blistering heat, in his Dutch built open kitchen preparing another extravagance come the end of the month.
And there was Mrs Bronson in the card room waiting impatiently for me to sort my cards and make a bid. For a moment I didn't know what to do. I was frightfully upset. I had planned to spend tomorrow morning reading the Strait Times while tucking in to Bronsons latest creation. "Boy" I shouted "pass me that spinach and fetch some cream"
Champagne: Perrier Jouet Belle Epoque.
Perrier Jou�t Belle Epoque.
Perrier Jou�t Belle Epoque.What and Where: This champagne is not just a pretty face. The art nouveau bottle was designed by (Emile) Galle in 1902 and is utterly seductive - as is the champagne inside.
What does it taste like? Elegant, creamy, floral, with a hint of brioche.
Who drinks it? Beautiful people and arty types - think Jay Jopling, Damien Hirst et al.
Champagne House Website: http://www.perrier-jouet.com/
Prices: Perrier Jouet Grand Brut 1998 Majestic £35.99 Oddbins £29.99
Perrier Jouet Belle Epoque 1996 Karin Vintners £56.06 Portland Wine Company £61
Perrier Jouet Belle Epoque Rosé Portland Wine Company £65
Talking wine label to be released this autumn.
Sounds interesting a talking wine label (visions of a pull-cord on the back or one of those annoying 'humours' cards that fart at you as you open it) but as packagingWINE.com states "wouldn't it be better to just put a mini-CD around the neck?" you need a special reader to 'listen' to the label. Now how about a free-phone number you can use your mobile phone to download wine info to or a food recommendation, an audio track or a money off code you show at the till?
Incidentally packagingWine may be a pretty dull name for a blog but hold on my little scribbler chums this little blog is compiled by Jason Curtis. Who he? Jascon 'jbird' Curtis just happens to be the Winery Logistics and Pakaging Manager for Niebaum-Coppola Estate Winery. (Those fart cards are actually very, very funny.)
Incidentally packagingWine may be a pretty dull name for a blog but hold on my little scribbler chums this little blog is compiled by Jason Curtis. Who he? Jascon 'jbird' Curtis just happens to be the Winery Logistics and Pakaging Manager for Niebaum-Coppola Estate Winery. (Those fart cards are actually very, very funny.)
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