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New Wine Blog Forum.
Looks like Lenn, Tom and Tim have beaten me to this; this being a new forum for wine bloggers and readers. I am guessing on the last part but it looks open to everyone. It is early days (I received several server errors while browsing) with just a few registered users, but it could replace the soon-to-close Lets Talk Wine. What the forum seems to do is take a blogs post and make a forum posting of it. My only thought here is that it would negate the need to comment on the original blog...
There is a blog associated to the forum run by one Craig Camp.
There is a blog associated to the forum run by one Craig Camp.
Maori Names on New Zealand Wines.
I wonder how far this will get - it sounds great to me, a real attempt to inject a little unique New Zealand culture onto one of their most successful exports. A New Zealand writer has proposed that a new system of wine classification be instigated; one that uses the Maori language. I am sure many marketing people will diss the idea as the words are not familiar and unpronounceable by some. Still I like the idea of Huka (foaming) for Methode Traditionale and Totwhenua (earth's blood) for red wines. Then there is Kartaka (fragrant) that describes Riesling and Sauvignon Blanc for example. The whole system is called Whakararangi, which admittedly is a bit of a mouthful.
Keith Stuart has just released a new book (The Great Wines of New Zealand) where he features those local vineyards that produce the best wines according to his classification system. The book isn't (yet?) listed on Amazon; the link above is to the publishers site in New Zealand. The ISBN is 0670045632.
Pimm's and Pimm's Based Cocktails.
Created by James Pimm in his 1820`s Oyster Bar. Pimm began to market it ready-mixed in 1859, such was its popularity. It was taken as a digestive tonic, due to the high level of quinine and the mash of herbs involved in its production. Fashionable society began to drink Pimm`s as a cocktail during the later part of the 19th century, partially for the alcoholic lift and partially because it was weak enough to be drunk all afternoon.
There have been six different `cups` produced over the years. Now only the No.1 cup seems to be in wide distribution with No.6 sometimes seen. Each cup is based on a different base spirit -
Pimm`s Cup Base Spirit
- No.1 Gin
- No.2 Whiskey
- No.3 Brandy
- No.4 Rum
- No.5 Rye
- No.6 Vodka
- Winter Warmer also gin based
Throwing in every type of fruit available does not a good cocktail make. A simple Pimm`s and Soda water is just as refreshing. More complicated cocktails are detailed below. Where mint is listed try bashing the leaves first to release more flavour. All should be made over plenty of ice. Optionally you could add frozen cubes of orange juice as well. If you can find fresh borage use some of its smaller leaves instead of the cucumber. Over the last couple of years we have accumulated the following distinctive cocktail recipes. Experiment and enjoy.
 Pimms and Ginger 1 measure of Pimm`s 3 measures of Ginger Beer 1 slice of lemon 1 slice of Cucumber 1 slice of Apple Fresh Mint |
Pimms Original 2 measures of Pimm`s 2 measure of Ginger Beer 2 measures of Lemonade 1 slice of Cucumber 1 slice of Lemon 1 slice of Orange 1 slice of strawberry Fresh Mint |
Southern Pimms Punch 1 bottle of Pimm`s 1 bottle of Bourbon 1/4 bottle of sweet Vermouth 1/4 bottle of white Rum 300mls of Orange Juice 1 bottle of Champagne or Sparkling wine Fresh fruit - strawberries, pineapple, cherries, peaches [makes a huge amount!] |
Pimms Spritz 1 measure of Pimm`s 1 measure of Gin 3 measures of lemonade 1 slice of Lemon 1 Strawberry |
Pimms Royale 1 measure of Pimm`s 1 slice of Orange 1 slice of Lemon 1 slice of Lime 1 slice of Apple Fresh Mint Top up glass with Champagne
|
Pimms and Champagne 1 measure of Pimm`s 3 measures Champagne
|
Henley Skullfarquar 1 bottle Smirnoff Ice ½ pint of Strongbow Cider 50 ml Pimm`s 35 ml Gordons Gin 35 ml Grenadine 50-100ml Soda Water (optional) 50-100ml Lemonade (optional) Selection of fruit - Orange/Lemon slices Combine in a large jug and enjoy with plenty of ice. Created by Rob Hooton & Adrian Ginzler, with a slightly different word begining with F. |
Bacon and Tomato Sandwich 3/4 measure Pimm`s ½ measure dark rum ½ measure white rum 2 measures lemonade 1/3 measure Glayva 1/3 measure Mandarine Napoleon 1/3 measure Scotch Whisky 4 measures of lemonade |
Melanie Pimm 1½ measure Pimm`s 2/3 measure Scotch whisky 1/3 measure Lemon juice 5 measures lemonade If bourbon is used in place of scotch this is a Bourbon Pimm`s. Pim Pom 2 measures Pimm`s 3 measures Pomegreat Juice A clean and highly refreshing alternative to the classic Pimm's. Finishes drier and classier than with lemonade. Dont forget the usual fruit and veg additions. |
Diva Vodka.
What's all this about - an expensive vodka with a tube of 'gems' inside? Apparently the tubes are filled by severely disable people who gain much from the bright colours and activity. The vodka itself is filtered through gems - these though are real diamonds, rubies, emeralds. Available from specialists such as DrinkOn for £33.75. You can even ask for a specific array of jewels to be added as a bespoke service by the producers. Price to match the gems though at up to £20,000 a bottle. Champagne Growers Plan First Hampshire Grand Cru.
It has been mooted for years, ever since the quality of English bubbly rose to drinkable heights, that Champagne producers would wander over the Channel. The Telegraph has now revealed that Didier Pierson has become the first French producer to plant a vineyard in England.
Telegrah.co.uk
"They wanted to expand their operation but suitable land in Champagne is at a premium. Knowing that the same chalky soil could be found on the South Downs, they started looking in Hampshire.
Mr Pierson said that, although he had heard of bigger Champagne producers making inquiries about establishing vineyards in England, he believed that they were the first to turn their ideas into reality. "It is an exciting project," he said. "We both see it as a great adventure. There is no way of telling yet where it will lead but we will put everything we have into making a success of it."
Telegrah.co.uk
"They wanted to expand their operation but suitable land in Champagne is at a premium. Knowing that the same chalky soil could be found on the South Downs, they started looking in Hampshire.
Mr Pierson said that, although he had heard of bigger Champagne producers making inquiries about establishing vineyards in England, he believed that they were the first to turn their ideas into reality. "It is an exciting project," he said. "We both see it as a great adventure. There is no way of telling yet where it will lead but we will put everything we have into making a success of it."
Wine Tasting Note: Croft Distinction Port, Portugal.
The first port of the year. It is a 'basic' ruby port - ruby being the intro level of port and one I guess most people will consume this winter. Most ruby is now labelled under brand names - such as here. Wine Tasting Note: Croft Distinction Port, NV, Douro, Portugal.
Widely available for around £8.99.
Most of the grapes used in this bottle hail from Quinta do Roeda (farm of the rumbling water) Coft list this as Vintage Character which is confusing as there is no sediment for a start, which you would get from a true vintage, and it is a blend of ports from more than one harvest. Vintage Character ports are premium rubies aged, in wood, in bulk for five to seven years. Lovely deep colour within colour with a lovely, very attractive aroma. Flavours are strong and forthright being a mix of deep mulberry and raspberry. Good complexity. Excellent value for money. Alcohol 20%.
Scribblings Rating - 92/100
Jacobs Creek
A batch of new wines from Jacobs Creek are about to appear on the shelves; high-end(ish) stuff providing the final price-bracket layer for the brand. The Heritage label is Pernod Richard's strategy to take the brand up-market. Each wine is from a single region.- Jacob's Creek Steingarten Riesling, 2002, Barossa Valley. Under screwcap for £14.99.
- Jacob's Creek Centenary Hill Shiraz, 1997, Barossa Valley. £14.99
- Jacob's Creek St Hugo Cabernet Sauvignon, 2002, Coonawarra, £24.99
The French Know Their Wine.
Do we treat wine as being 'elite' while those in Europe, in contrast, view wine as simply a beverage to be consumed with lunch or dinner? This is the supposition by author Michael Sanders.
Concord Monitor
"if people knew more about the winemaking process and the passion of those involved in it, then the mystery and pomposity would disappear. "What we've lost is that connection of the wine to the earth and to the people who make it. We don't know anything about how wine is made," Sanders said. "There's such care and passion that goes into every aspect of it."
Sanders has just released a book Families of the Vine that looks at three family vineyards over the seasons.
Concord Monitor
"if people knew more about the winemaking process and the passion of those involved in it, then the mystery and pomposity would disappear. "What we've lost is that connection of the wine to the earth and to the people who make it. We don't know anything about how wine is made," Sanders said. "There's such care and passion that goes into every aspect of it."
Sanders has just released a book Families of the Vine that looks at three family vineyards over the seasons.
Top 100 Festive Wines.
The Times, yesterday, published Jane MacQuitty's Top 100 Festive Wines; well the cheapo ones those under £5. The top rated duo do not actually fit in this price bracket unless you buy three bottles and get the discount:
- St Hallett Poacher's Blend Semillon-Sauvignon-Riesling, 2004, Australia.
£7.49 or three for �4.99 each Threshers. - St Hallett Gamekeeper's Reserve Shiraz-Grenache-Touriga, 2004, Australia.
£7.49 or three for £4.99 each Threshers.
Chocolate Infused Port.
About to appear in a present near you - probably from your gran - a Chocolate Infused Port. Sounds terrible. But Marks and Spencer's have this listed ready for the season at £6.99. It is a blend of ruby port with chocolate essence and an ABV of 15%.WIne Tasting Note: Penalolen Cabernet Sauvignon, 2003, Maipo Valley, Chile.
This is growing on me. Unimpressed on initial sample - yeh, it's a cab. minty, blah blah... accompanied a simple meal of venison sausages and chive-spiked mash potato... umm, nice... even in the heat-less cottage (the heating has packed up; on the coldest fecking day of the year).Wine Tasting Note: Peñalolen Cabernet Sauvignon, 2003, Maipo Valley, Chile.
Listed by Oddbins for £6.99.
A smidgen of mint invades the medley of black fruits that dominate the palate. Tannins are fine and dandy, thank you very much, while the length is just as impressive. Serve with food is my conclusion. Lovely and smooth with those venison sausages. An inky twist on the finish. I don't agree with the Oddbins claim that this is the best value red on their shelves; it ain't bad but wild claims are the Oddbins norm. A Bordeaux blend with 88% Cabernet, 8% Merlot and 4% Cabernet Franc. Alcohol 14.5%. Warming. Steak and Kidney pudding... venison... cottage pie... something equally hearty on these cold nights.
Scribblings Rating - 88/100
The label is interesting; I brought the bottle for the next edition of Wine Blogging Wednesday but succumbed before the deadline. Means I can go buy something else now! It appears to be a mouth-less wooden head of some description. Frightening.
Communion wine can be sold by the box.
A Norfolk Christian bookshop will be one of only two in the country to continue the 300-year-old practice of selling Communion wine following the change in licensing laws.
EDP24
"The same law change that is allowing bars and clubs to serve alcohol for longer will stop the majority of the 25 SPCK branches selling the wine because of the prohibitive expense of the new licences and the conditions relating to them. Licences cost about £600, plus a £180 annual renewal fee, and there will be a requirement for the first time for at least two members of staff to be in the shop the whole time. But the Norwich SPCK already has a licence for its café, which is part of the bookshop and resource centre at St Michael at Plea Church in the city."
EDP24
"The same law change that is allowing bars and clubs to serve alcohol for longer will stop the majority of the 25 SPCK branches selling the wine because of the prohibitive expense of the new licences and the conditions relating to them. Licences cost about £600, plus a £180 annual renewal fee, and there will be a requirement for the first time for at least two members of staff to be in the shop the whole time. But the Norwich SPCK already has a licence for its café, which is part of the bookshop and resource centre at St Michael at Plea Church in the city."
Glen Carlou Platter's Wine of the Year.
The latest issue of the South African wine 'bible' - John Platter's Wine Guide - has put the Glen Carlou Syrah, 2004 as their Wine of the Year. Announced at the guides annual launch dinner the wine was described as "Seductive layers of dark fruit, mocha-choc, garrigue, wood-char, in misleadingly accessible structure - resist for 6-8 yrs, there are still rewards in store. The balance is perfect: disciplined tannins, flavour opulence, yet sophisticated nuancing." In the UK is retails for around £13.99 and is a blend of Syrah (96%), Mourvédre (3%) and Viognier (1%) from "low yielding vines. Fermentation is in 50 % new and 2nd fill French oak and 50 % new American oak. The wine spends a further 12 months ageing in both French and American oak."
Around 5,000 wines were evaluated in the research for the 2006 guide, 72 of which were short listed for Five Star grading. The panel of international judges finally awarded just 11 wines Five Stars, confirming them 'Superlative. A Cape classic.' The 2004 Glen Carlou Syrah was among the top scoring Five Star wines which were then re-tasted to determine the wine that would ultimately be awarded the Guide's highest accolade of overall 'Wine of the Year'.
BasicJuice Challenge: The Gift Of Wine
I have been mulling over Beau's question for a few days. He asked "If you were to give a wine out of your own cellar/collection/shelf/fridge as a gift this year, which wine would it be, who would receive it and why?"I don't have many wines in the cellar; I actually do have a cellar but it is not that full of wine. Can't afford much really and seldom seem to need cellared wines; there being a constant flow of new things to try. I do have a bottle of Grange down there though and - having just run down there to check the vintages - several odd bottles of early 1990's port, a few German Rieslings and a few bottles of Chateau Guiraud 1999 1er Cru Sauternes.
One place I would love to go is New York, it might even be affordably feasible next year. Not only is weblogs inc located there - they had one of their regular bloggermeets a few weeks ago that would have been great to get to - but it isnt far from Lenn either. So I guess that a few days in New York, a meet-up with Lenn (assuming he wants to meet of course!, perhaps even a tour round his beloved Long Island wineries, a bit of shopping and tourist stuff and a meet with the bloggers would combine into an excellent holiday.
Of course I would have to impress my hosts - so for Lenn I would take a bottle of the Sauternes. I may even consider taking the Grange along too; although I have plans to save that for the next birthday that ends in a zero.
Wine Tasting Note: Clavel Les Catalognes, 2003, Coteaux du Languedoc, France.
A hearty meal was called for tonight; something warming, unfancy and wholesome; a Shepard's pie seemed ideal. Fine mince lamb, chopped onion, a few herbs and Worcester sauce simmered under a topping of locally produced potato, mashed with double cream and butter and spiked with grated nutmeg. The urge for a Rhone red remained unfulfilled; at the price I wanted to pay there was nothing available. A compromise with a Languedoc red seemed ideal.
Wine Tasting Note: Domaine Clavel Les Catalognes, 2003, Coteaux du Languedoc, France.
Available from Oddbins for £6.49.
A blend of Grenache, Carignan and Syrah - which is just about Rhoney enough. The nose is a little bretty, mushrooms, undergrowth and shit mixed in with squishy black-fruits and some oriental spices. The palate is distinctive. Rough tannins coupled with fruit that has melded into a spicy, coffee-laced whole over the years. There is a touch of port-like richness initially, before the flavours evolve into an inky, blackberry finish. It needs food; with the pie it was fine mixing deliciously with the creamy potatoes and lamb base. Alcohol 13.5%.
Scribblings Rating - 88/100
Domaine Clavel is in Pic St Loup, just a stones throw from the Rhone area. They maintain a website. Sadly the English translation part of the site doesn't load, but translating part of it, it would seem that the wine offers "Great moment of table" and "assured laughter". While the site lists Grenache, Carignan and Syrah as the constituent grapes the Oddbins page adds Mourvedre, Muscat Petit Grians and Pinot Gris to the mix. I think they must have that wrong.
Australian Wineries in Renaming Conundrum.
Several years after the word champagne disappeared from the labels of Australian sparkling wines, the days of port wine, sherry and tokay are coming to an end.
The Australian
"From 2007, fans of tawny port must content themselves with just a tawny, and sherry buffs with a glass of dry, medium or sweet. Lovers of an Australian tokay have 10 years before they will be ordering a liqueur muscadelle.
The Australian
"From 2007, fans of tawny port must content themselves with just a tawny, and sherry buffs with a glass of dry, medium or sweet. Lovers of an Australian tokay have 10 years before they will be ordering a liqueur muscadelle.
The changes are a result of more than a decade of often difficult trade talks between Australian and European Union negotiators over the rules concerning geographic wine names.
"The sherries are a bigger problem because currently the alternative words are fino (dry), oloroso (medium) and amontillado (sweet)," said Australian Winemakers Federation director of international and regulatory affairs Tony Battaglene.
"We're still trying to come up with better terms. We know we have a big task ahead of us and we're developing a fortified-wine strategy."
Eating Out In Henley - Angel On The Bridge.
The pub must be one one of the most photographed drinking holes in Oxfordshire, commanding as it does a most sort after location, right at the end of the bridge as you drive into Henley. A commanding terrace sees hordes of under 25's sipping warm lager from plastic cups in a so-cool-it-hurts frenzy under the infrequent summer sun. The quirky building harbours a restaurant; which myself and two friends frequented for the first time.
The meal was fine. Crisp and fishy white-bait came in a generous quantity for my starter, although bread had to be asked for and came with sticks of frozen butter. One eating companion melted her's over the table candle to a spreadable state. Her cheese fondue and accompanying veg needed a further request - a sizeable plate to be able to eat off and utensils to actually pick up the veg, rather than using the two pronged fondue fork. My steak I thought initially underdone. Medium-rare I requested and the sizeable slab looked positively rare. But I was mistaken; the quality of the slice was superbly rendered. My second eating partners' sea-bass was perfectly cooked. Skinny chips were out of a packet though and the cauliflower veg side dish superfluous and quickly cold. A white Rioja and a Leonardo Chianti were the adequate, if unassuming wines; the wine list is poor.
After a pleasant munch discussing our woes and the picturesque views looking at the mist rising from the Thames we were asked for coffee. A dessert menu was requested but the kitchen, incredulously was now closed. No prior mention of this, no pre-warning that perhaps we should order a dessert and a very haughty attitude that really we should just bugger off, it now being after 9:30. A quick finishing of drinks and a departure. I paid nearly £90 for three people with two courses each and two cheapo bottles of mediocre wine. Expensive. No apology for the lack of dessert and a real surly treatment over payment when I refused to add in a tip. No thanks, no please come again and certainly no gratitude for being the only people in our restaurant this evening. To be honest a 'feck you I won't bother coming back' sprang immediately to mind; especially after drunken comments from barmaid friends sluring over the bar as we departed.
The meal was fine. Crisp and fishy white-bait came in a generous quantity for my starter, although bread had to be asked for and came with sticks of frozen butter. One eating companion melted her's over the table candle to a spreadable state. Her cheese fondue and accompanying veg needed a further request - a sizeable plate to be able to eat off and utensils to actually pick up the veg, rather than using the two pronged fondue fork. My steak I thought initially underdone. Medium-rare I requested and the sizeable slab looked positively rare. But I was mistaken; the quality of the slice was superbly rendered. My second eating partners' sea-bass was perfectly cooked. Skinny chips were out of a packet though and the cauliflower veg side dish superfluous and quickly cold. A white Rioja and a Leonardo Chianti were the adequate, if unassuming wines; the wine list is poor.
After a pleasant munch discussing our woes and the picturesque views looking at the mist rising from the Thames we were asked for coffee. A dessert menu was requested but the kitchen, incredulously was now closed. No prior mention of this, no pre-warning that perhaps we should order a dessert and a very haughty attitude that really we should just bugger off, it now being after 9:30. A quick finishing of drinks and a departure. I paid nearly £90 for three people with two courses each and two cheapo bottles of mediocre wine. Expensive. No apology for the lack of dessert and a real surly treatment over payment when I refused to add in a tip. No thanks, no please come again and certainly no gratitude for being the only people in our restaurant this evening. To be honest a 'feck you I won't bother coming back' sprang immediately to mind; especially after drunken comments from barmaid friends sluring over the bar as we departed.
2,000 years of binge drinking.
Give it a year and the frenzy of the relaxation on the drinking laws will be long forgotten. Alcohol has long been a feature of the UK as this article in the Independent explains - from the Nordic ales, the 30 year gin epidemic through to the restrictions of World War I.
Independent.co.uk
"No one is really sure how the British love affair with alcohol began. Stone Age beer jugs have suggested that we were intentionally fermenting alcohol as early as the Neolithic period, 12,000 years ago. Since there is no evidence that we drank it with straws - which the Egyptians did 6,000 years back - that means we probably filtered the wheat husks out with our teeth. We have always been a sophisticated nation when it comes to drink."
Independent.co.uk
"No one is really sure how the British love affair with alcohol began. Stone Age beer jugs have suggested that we were intentionally fermenting alcohol as early as the Neolithic period, 12,000 years ago. Since there is no evidence that we drank it with straws - which the Egyptians did 6,000 years back - that means we probably filtered the wheat husks out with our teeth. We have always been a sophisticated nation when it comes to drink."
Metals Change The Colour Of Wine.
For those interested in the techi aspects of wine production - a University of Navarra research team have studied the influence of metals in giving wine its colour. The work concluded that a slight change in these elements substantially modifies certain aspects of the quality of the ferments.
eitb24.com
"Scientists know that color is one of the main parameters that enable the excellence of the product to be measured, providing as it does information about structure, body and taste. In fact, it is known that the hues, varying from bluish red to an earthy orange, are influenced by -amongst other factors � the stability and reactivity of metals present, such as iron, zinc, copper and manganese."
eitb24.com
"Scientists know that color is one of the main parameters that enable the excellence of the product to be measured, providing as it does information about structure, body and taste. In fact, it is known that the hues, varying from bluish red to an earthy orange, are influenced by -amongst other factors � the stability and reactivity of metals present, such as iron, zinc, copper and manganese."
Wine Tasting Note: Alpha Domus Unoaked Chardonnay, 2004, Hawkes Bay, New Zealand.
Served at lunch with feta cheese stuffed pitta bread and later a dinner of prawns and homemade ciabatta bread.Wine Tasting Note: Alpha Domus Unoaked Chardonnay, 2004, Hawkes Bay, New Zealand.
Independents and Delicatessens for around £9.
An intense aroma - a cascade of tropical fruits - opens this gorgeous little number. The palate, fresh, lively and full is unadorned by oak leaving a mineral-edged texture and a rich, ripeness packed to the rafters with pear, melon and apple flavours. Acidity is crisp. Ends with a sherbet/citrus edged finish. Screwcapped. Alcohol 14%.
Scribblings Rating - 90/100
Alpha Domus is owned by the Harn's, family of Dutch extraction. The wines taken their name from the initials of each member of the family. Domus is Latin for home.
Talisker Drinkers In Whisky Trek.
Diageo, owners of the malt whisky Talisker, and the Woodland Trust have teamed up to offer consumers the chance to trek to the home of the malt in the Isle of Skye and raise money to plant thousands of trees. The promotion will appear in the Saturday Telegraph (should be on the cover this weekend) and Financial Times and will select 200 applicants to join the likes of Sir Ranulph Fiennes and Tom Avery on the first Talisker Trek. This will be held in May 2006. They aim to raise funds to plant 250,000 tress across the UK over the next three years. Each participant will be asked to raise �500 of personal sponsorship money to support this target.
There is a dedicated flash-based website - or soon will be as it wasn't working when I checked - that details Skye via an interactive map. I hope they have better weather than when I was there; digging peat, even for 'educational purposes', in a freezing snowstorm ain't that fun!
Indian Vintage.
Grape Crush in India
Rising incomes and easier regulations mean a chicken tikka is now more likely to be washed down with a glass of local red, prompting a rush of local entrepreneurs and foreign firms to tap both the domestic market and global.Yahoo.com
"After a 15-year struggle to turn Indian consumers on to the grape, Kapil Grover feels vindicated by a recent issue of 'Decanter' magazine, which named his 'La Reserve' as the best red among New World wines. "It has put Indian wine on the world map," said Grover, whose father first planted imported French grape varieties in 1988 on 20 acres (8 ha) at the foot of the Nandi Hills north of Bangalore. Funded by other family businesses for years, Grover Vineyards has expanded 10-fold and now sells a range of Cabernet Sauvignon, Shiraz, Clairette and Sauvignon Blanc wines.
EU Alcohol Strategy.
The EU is looking to harmonise the sale and marketing of alcohol across the continent. They wish to instruct member states to (voluntarily) impose a drink purchase age limit of 18 (currently 16 in France and Italy) and harmonise advertising guidelines. The UK is unlikely to be affected - the drink limit is 18 and we already have tight advertising controls so alcoholic products cannot be 'glorified' to minors. Germany, however, has less restrictive advertising rules. Other proposals include increasing the information on products in regards to calories and alcohol.
Bloggersmeet - Six Wines From Spain.
A superb time spent in East London last Saturday. Six foodie bloggers met-up for a little wine and food from Spain tasting. When I say little I lie. There was a mass of the most delicious foods and some great wines too (notes below). Write-ups on SlashFood and SpittoonExtra and if you follow the individual participants blogs they are sure to have some details of the event there too. I had a splendid time.
UPDATE: Passionate Cook has posted her thoughts on the wines and a full run-down of the food.
UPDATE: Passionate Cook has posted her thoughts on the wines and a full run-down of the food.
The Whites:
Wine Tasting Note: Herederos de Argeso Las Medallas de Argueso Manzanilla, NV, SpainHandfords £3.75 37.5cl bottle
A little half bottle of screw-capped sherry to begin the day - bone dry, hazelnuts, full bodied but delicate. Organic apparently. Alcohol 15%. No one admitted to really enjoying sherry other than as a cooking ingredient. I have a recipe involving prawns and dry sherry I must dig it out...
Scribblings Rating - 86/100
Wine Tasting Note: Raventos El Preludi Clos Del Serral, 2004, Penedes, Spain£7.99 Handfords
A blend of Xarello, Macabeo, Chardonnay that began promisingly enough but quickly developed corked notes on the palate. I normally detect corkiness very easily on the nose but this took its time to show in the aroma but was obvious in the mouth. Alcohol 11.5%.
Johanna's Marinated Tuna
Wine Tasting Note: Basa Blanco, 2004, Rueda, SpainSauvignon Blanc grape around £5 Brindisa.
Value wise this was a star. Pale yellow in colour with a flowery and gooseberry aroma. So obviously Sauvignon Blanc. The palate was all it needed to be - crisp and fresh with a tropical fruit edge - guava, star fruit and strawberry. A touch short a few noted on the finish but great value. Alcohol 13%. I really enjoyed this with the Tuna Dish (just marinated in lime juice and herbs I think from Johanna the Passionate Cook) and also with a soft goat's cheese, Suspiro, Jenni from Pertelote supplied, which also came from Brindisa - they did well out of us!
Scribblings Rating - 94/100
The Reds:
Wine Tasting Note: Borsao Vina Borgia Campo de Borja, 2004, Borja, Spain.Handfords £4.95
Another wine that surprised all with how drinkable it was for the price. (The prices and names were only revealed at the end of the session). Handfords couldn't be described as cheap overall (plenty of Spanish wines around the �30 mark for example) but we found this on their shelves, down near the floor! Rich, smooth, some up-front sweetness, clean red berry acidity and softish tannins. Reasonably good length too. Dark cherry flavours abound. Grenacha grape aka Grenache with 13.4% alcohol.
Scribblings Rating - 90/100
Wine Tasting Note: Bodegas Joan Sangenis Juncosa 'Cal Pla', 2002, Priorat, Spain
Handfords £10.99.For me the star of the reds. Dusty, brickie red in colour and a smoky edge, peppery, to the aroma. Lovely array of flavours across the palate, pepper again, but mangled in with dark red fruits, a sweet fruit edge and a great tannic structure. Went very nicely indeed with some spicy (cloves) meatballs in tomato sauce supplied by Ceclia of English Patis and also with peppers stuffed with a creamy cheese mixture made by the Cooksister.
Scribblings Rating - 92/100
Wine Tasting Note: Marques de Vagas Rioja Reserva, 2001, Rioja, Spain.Handfords £16.99. And finally the Rioja - well you can't do a Spanish wine tasting without a Rioja now can you! It was very good, perhaps though, it would benefit a year or two more in bottle; I felt it lacked a little complexity. As it stood it has a delicious savoury, tomato edge and good length. Alcohol 13.5%.
Scribblings Rating - 90/100
Wine Tasting Note: Gran Barquero Pedro Ximenez, NV, Montilla, Spain
Waitrose £6.49.A stickie for the final wine; I was surprised how many had sampled a PX before. Pure liquid raisins, stickie, very sweet and rich. I really needed a chocolate cake to accompany but had to settle (slumming it!) with a blue veined cheese, again from Jenni, a Picos de Europa. I thought the wine would be too sweet and lacking in acidity to go well but it was a superb match.
Scribblings Rating - 90/100
Cloudy Bay Sauvignon Blanc 2005.
This years vintage of Cloudy Bay Sauvignon Blanc is now available (in the UK anyway). The Fine Wine Company, announcing they have just 36 bottles in stock, is selling this New Zealand icon wine for £16.99.
Fine Wine Company
"Pale straw green in colour and vibrantly aromatic, the 2005 Cloudy Bay Sauvignon Blanc is like an exotic infusion of fresh ginger, sweet basil, and lemongrass layered over ripe tropical and citrus fruits. With great purity of fruit flavours, the palate is mouth-wateringly juicy yet finishes with a refreshing crispness."
Fine Wine Company
"Pale straw green in colour and vibrantly aromatic, the 2005 Cloudy Bay Sauvignon Blanc is like an exotic infusion of fresh ginger, sweet basil, and lemongrass layered over ripe tropical and citrus fruits. With great purity of fruit flavours, the palate is mouth-wateringly juicy yet finishes with a refreshing crispness."
New Food and Wine Centre in Dundee.
The Tasting Room aims to be a 'ground-breaking celebration' of wine and food from around the world.
Scotsman.com
"The state-of-the-art centre will include "virtual wine tours", a deli, cafe, wine trading floor, corporate conference facilities and an art gallery. Inspiration for the project came from visits to the wine warehouses of Australia and Hong Kong."
Scotsman.com
"The state-of-the-art centre will include "virtual wine tours", a deli, cafe, wine trading floor, corporate conference facilities and an art gallery. Inspiration for the project came from visits to the wine warehouses of Australia and Hong Kong."
Two Chardonnays - disappointing.
Ignoring the wines from the Saturday Bloggermeet (Spanish Wine and Food; tasting notes to come) I have sampled, nay, drunk two disappointing wines over the last few days. Two Chardonnays. First up one from Argentina - lightly oaked and pleasantly buttery, the second unoaked from an obscure region of France. With a nod to those who like to fathom my 'tastes' I disliked both.
Wine Tasting Note: Doña Paula Estate Chardonnay, 2003, Lujan de Cuyo, Argentina.
Oddbins £7.99.
So what's wrong with this? Dull. That's what. It comes with classy enough packaging, boasts of 14.5% alcohol and has more than a waft of oak. But it could have been from anywhere - perfectly drinkable, tropical fruits nuzzled up to the oak. Textured and full. But dull. Could have been from anywhere and frankly for eight quid I like, in fact demand, a little excitement in my bottle. I found it in the far corner of my local Oddbins, the shelves where 'limited parcels' and sundry 'specials' lay. I didn't find it special at all. Drinkable? Indeed, but who cares? Alcohol 14.5%.
Scribblings Rating - 80/100
Wine Tasting Note: Jean-Marc Brocard Chardonnay, 2004, Vin de Pays des Coteaux de Tannay, France.
Waitrose £5.99.
On the interest scale this ranks highly - VdP des Coteaux de Tannay, according to the Waitrose website this VdP lies within Burgundy, while my Hachette Guide to French Wines clearly places the region in the Loire; admittedly it is the far east of the Loire, just a corks-throw short of Burgundy proper. A Chablis-styled Chardonnay, unoaked. But it has a funny smell. So odd I thought the glass was dirty. Sadly it tastes like it smells. Crisp acidity, minerally texture and a straw-unripened peaches flavour. Herby. It may go well with fish, steamed with plenty of herbs, seafood too. By itself it was difficult and 'tight'. There is Leek and Chicken risotto tonight (left-overs night) for which this was purchased as an accompaniment; I shall have to add plenty of herbs. Alcohol 12.5%.
Scribblings Rating - 84/100
Doña Paula Chardonnay
Wine Tasting Note: Doña Paula Estate Chardonnay, 2003, Lujan de Cuyo, Argentina.Oddbins £7.99.
So what's wrong with this? Dull. That's what. It comes with classy enough packaging, boasts of 14.5% alcohol and has more than a waft of oak. But it could have been from anywhere - perfectly drinkable, tropical fruits nuzzled up to the oak. Textured and full. But dull. Could have been from anywhere and frankly for eight quid I like, in fact demand, a little excitement in my bottle. I found it in the far corner of my local Oddbins, the shelves where 'limited parcels' and sundry 'specials' lay. I didn't find it special at all. Drinkable? Indeed, but who cares? Alcohol 14.5%.
Scribblings Rating - 80/100
Jean-Marc Brocard Chardonnay
Wine Tasting Note: Jean-Marc Brocard Chardonnay, 2004, Vin de Pays des Coteaux de Tannay, France.Waitrose £5.99.
On the interest scale this ranks highly - VdP des Coteaux de Tannay, according to the Waitrose website this VdP lies within Burgundy, while my Hachette Guide to French Wines clearly places the region in the Loire; admittedly it is the far east of the Loire, just a corks-throw short of Burgundy proper. A Chablis-styled Chardonnay, unoaked. But it has a funny smell. So odd I thought the glass was dirty. Sadly it tastes like it smells. Crisp acidity, minerally texture and a straw-unripened peaches flavour. Herby. It may go well with fish, steamed with plenty of herbs, seafood too. By itself it was difficult and 'tight'. There is Leek and Chicken risotto tonight (left-overs night) for which this was purchased as an accompaniment; I shall have to add plenty of herbs. Alcohol 12.5%.
Scribblings Rating - 84/100
French Oak Trees eat Mushrooms - not.
How can a 'reputable company' spew out such rubbish? Astounding they are still trading, regardless of the apparently astronomical mark-ups. I cant see a company like this lasting five minutes in the UK, but this is Dallas, Texas, where they obviously do things differently. It is a long article but worth reading. (Thanks to Alder at Vinography).
Dallas Observer
"Wine fermented and aged in French oak barrels tastes like mushrooms, Winkler says. Wine matured in American oak tastes like a campfire. The reason? In America, winery workers jump inside the barrels and scorch the sides to a thick char before they're filled with juice. In France, it all boils down to what the trees eat.
"The tree that produces this barrel grows up against every black and white truffle in the world," he explains. "When you cut this tree down, the tree has been feeding off these mushrooms for centuries. And when you cut the tree down, all of the oil that's in these truffles is inherently in this oak."
Dallas Observer
"Wine fermented and aged in French oak barrels tastes like mushrooms, Winkler says. Wine matured in American oak tastes like a campfire. The reason? In America, winery workers jump inside the barrels and scorch the sides to a thick char before they're filled with juice. In France, it all boils down to what the trees eat.
"The tree that produces this barrel grows up against every black and white truffle in the world," he explains. "When you cut this tree down, the tree has been feeding off these mushrooms for centuries. And when you cut the tree down, all of the oil that's in these truffles is inherently in this oak."
Breathalyser Mobile Phones.
Technology blog GeekBlue has posted about mobile phones (cell phones) with a built-in breathalyser. Interesting.
GeekBlue,net
"Here�s a toast to the folks at LG! Their LG-SD410, LG-KP4100, and LG-LP4100 models have sold over 200,000 within 4 months. The reason behind the numbers would be a built-in Breathalyzer. Just blow on the sensor and the LCD will inform you of your alcohol level."
GeekBlue,net
"Here�s a toast to the folks at LG! Their LG-SD410, LG-KP4100, and LG-LP4100 models have sold over 200,000 within 4 months. The reason behind the numbers would be a built-in Breathalyzer. Just blow on the sensor and the LCD will inform you of your alcohol level."
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