CHABLIS, DOMAINE MOREAU

September 13, 2013 10:32 am | Posted by Del

Chablis Wines from Domaine Moreau

Domaines Louise Moreau was born from the passion of a family living in Chablis since 1814. As early as the late 19th century, their love for great wines led to the purchase of plots in Grands Crus and Premiers Crus.

Today they are proprietor of parcels in five of the Grands Crus and own individual vineyards within the appellations of Petit Chablis, Chablis and Premiers Crus. Most of the vineyards are managed using organic principles working in harmony with the environment.

The most prestigious of its wines is the monopole Chablis Grand Cru Clos des Hospices dans Les Clos, which was acquired by the Moreau family in 1904.

Louis Moreau, who has been head of the domaine since 1994, produces wines with a unique style, combining minerality, fineness, elegance and purity.

We have recently listed the following wines from Domaine Moreau -  Petit Chablis, Chablis, Chablis 1er Cru Vaulignot and Chablis Grand Cru Les Clos

Louis-Moreau-ChablisLouis-Moreau-Chablis-1er-CruLouis-Moreau-Chablis-Grand-CruLouis-Moreau-Petit-Chablis

 

 

 

 

 

 

Happy Chablis Days

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Hawkshead Wines from Central Otago in New Zealand

August 3, 2013 11:53 am | Posted by Del

Hawkshead Vineyard is located on the road between Queenstown and Cromwell in the Gibbston “Valley of Wines” in the heart of Central Otago, New Zealands southernmost wine growing region, known for its high quality Pinot Noir Wines. The Gibbston Valley is 20 minutes drive from Queenstown, the lifestyle and adventure capital of New zealand.

Vines have been grown in the Gibbston Valley, Central Otago since 1976. It was one of the areas in the region that Italian based viticulturist Romeo Braggato first predicted, in 1895, to be of great potential for the production of Pinot Noir. After experimentation in many different microclimates in the region with different grape varieties, it was found the alluvial soils of the Gibbston Valley together with the Pinot Noir grape produced some of New Zealand’s finest Pinot Noir.

The original land use in the valley was extensive merino sheep farming and the Hawkshead Vineyard was once part of the large Waitiri Sheep Station. Waitiri Station had farmed the land since the early 1950′s and saw the potential for Viticulture, spending years recording information on climate and soil from their farm. As the land in the Gibbston Valley was developed for viticulture Denis Marshall was fortunate to be able to obtain a most suitable block in 1995 which was to become the Hawkshead Vineyard. The pinot noir grapes are planted on gentle north facing slopes to maximise the full year round sun.

In November 2009 Hawkshead Vineyard became a fully Accredited Vineyard under the Sustainable Winegrowing New Zealand Programme. This was a stepping stone and from 2009 all their Pinot Noir has been grown organically.

Pinot Gris 2012 

2011 hh pg_thumb pinotgris hawks

Pinot Noir 2010

2010 hh pn mediumpinot noir hawks

 

 

 

Happy Wines from Otago Days

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Beaujolais Cru Wine – Saint-Amour Wine

February 22, 2013 3:00 pm | Posted by Del

Saint-Amour is the most northerly of the ten Beaujolais Cru areas and is one of the region’s top rated vineyards. Saint-Amour’s granitic clay and schist soils are often credited with the particular  wine style produced from the vines here. These range from brightly coloured, fruity and floral examples through to fuller-bodied, more spicy and richly complex wines that can be aged for four to five years.

A large quantity of white Beaujolais Blanc is also made from Saint-Amour’s vineyards, mostly from Chardonnay and Aligote grapes.

The wines of Beaujolais Cru are both different in style and of a higher quality than is generally associated with the region and most producers move away from overt references to the generic title and prefer instead to use the name of a particular cru.

We have recently selected these wines from Domaine Du Penlois based in Lancie, Beaujolais

  St Amour, Les Vins du PenloisSt Amour

  A fuller bodied, more spicy and richly complex style with lovely floral fruit

Domaine do Penlois Beaujolais 2011Beaujolais Blanc, Chardonnay du Chatelard

A pale straw colour with almond and grapefruit aromas

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Celebrate Burns Night

January 20, 2013 4:58 pm | Posted by Del

Celebrate Burns Night with Bobbie Burns Shiraz, Campbells Wines, Rutherglen, Australia

Burn’s Night celebrates the life and works of the poet Robert Burns, born January 25, 1759 as well as Scottish culture in general. John Campbell sailed from St Andrews, Scotland in 1857 to Rutherglen, Australia in search of gold. He acquired land adjoining the Bobbie Burns Gold Seam and established his Bobbie Burns Vineyard,Successive Campbell generations of this adventurous Scot have continued his tradition of premium winemaking on this original vineyard. We think Bobbie Burns Shiraz 2010 is a worthy wine to celebrate Burns Night this Friday 25 January 2013.

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Wines of Mallorca…Vinyes Mortitx

October 21, 2012 4:36 pm | Posted by Graham D

MALLORCA….Always Beautiful Sandy Beaches with lots of Sunshine and now Wonderfully Delicious Wines

With regard to great holidays in the sun, Mallorca is well known all around the world, but with regards to Mallorcan wines outside this beautiful island, they are not so well known. Maybe the reason for their limited availability outside the island is that only a dozen or so years ago most of the red wines produced were boardering on the harsh side and lacking finesse, while the white wines were mainly dry, thin and too acidic, only being enjoyed by the locals with most tourists sticking to beer, Menorcan gin and of course jugs of fruit filled sangria.

Although the wine making state of affairs has dramatically changed for the better in recent years, even so, the wines are sadly still relatively unknown outside the Ballearic Islands. There are many vineyards large and small around Mallorca with about twenty now producing stunning red and white wines along with some very decent rose, wines of such quality would command at least double the price if they were produced in Rioja or Ribera del Duero. Many of these vineyards I have visited over the past four to five years and can truly testify to the huge changes made to both facilities and the processing of wine e.g. modern stainless steel equipment and storage tanks, refrigeration and proper control of the fermentation temperature, automatic irrigation systems, much experimenting and more use of oak barrels for maturing wines and most importantly greatly increased planting and quality spacing of the more popular grape varities like cabernet sauvignon, syrah, merlot, chardonnay, viognier and malvasia and these varities are now producing many deliciously tasting varietal wines as well as carefully crafted blends.

Mallorca is perceived by most visitors to be an island in the sun, with many fine and interesting coastal resorts and beautiful golden beaches with crystal clear and seductively tainted azure waters and then to be arid,dry and uninteresting further inland where even today very few venture. For certain that is not the case, many parts of the central plain are extremely fertile, lush with ever ending fields of natures flowers, sweet smelling herbs and tiny leaved shrubs. Follow the ever winding narrow roads lined either side with wild poppys and you will also come upon acres and acres of fields of deep red soil producing each year successions of crops like strawberries, artichokes, potatos and green salads. Further on you could find huge orchards ripe with growing peaches, nectarines, oranges, lemons, almonds and we must not forget to mention thousands and thousands of olive trees. The whole island is a paradise, sadly to so few visitors.

The centre of the island around Inca and Manacor (note, Nadal territory ) is where the majority of Mallorcan vineyards are located, although you can find small industrious and successful growers around other parts of the island. Traditionally the grape of the island has and still is Monastrell, on its own it simply does not produce good red wines, but blended with other varities, the results can be simply outstanding.

imagen2presentacion3Out of the many first class vineyards in Mallorca our favourite has to be MORTITX, a sleeping beauty and that is why we import, retail and wholesale six of their wonderfully complex, deep and rounded wines. Mortitx is located in the quiet North East of Mallorca a few kilometors from Pollensa on the steep rising road from Pollensa to Soller up in a hidden valley within the Tramontana mountain range. An awsome and captivating location with panoramic views looking down on to the enormous and attractive bays of Pollensa and Alcudia. Visitors are most welcome to taste and buy wines at the winery whose location is breathtakingly sited below rugged and steep pinky mauve coloured mountains with eagles and kites souring high above the sun baked pine trees and cliff tops and all around you take in the inviting scent of wild rosemary, thyme and juniper. This most appealing winery is owned by a number of private shareholders,many of whom own hotels and fine restaurants on the island and make available these exceptional Mortitx wines for sale in their own establishments.

From this magnificent vineyard we list the following wines:

Mortitx Negre Anyada Tinto

 Mortitx Rodal Pla Tinto

Mortitx Syrah

Mortitx L’u Tinto

Mortitx Rosat

 Mortitx Blanc

Mortitx Dolce de Gel

 

 

 

 

These wines can be purchased via our website or by visiting our Retail Outlet near Southampton

For Food Matches with the Mortitx Wines please check on http://www.ahadleigh-wine.com/wine-and-food/ which takes you to our websites specialist section on ” Matching Wines with Foods” then just type in the name of the wine in the box located under “TYPE IN WINE”.

Happy Mallorcan Days

Updated 23 September 2010

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Pairing Wine with the Last of the Summer Fruits

October 1, 2012 12:25 pm | Posted by Del

Pairing Wine with the Last of the Summer Fruits

FOOD and WINE PAIRINGPAIRING WINE WITH THE LAST OF THE SUMMER FRUITS
(continuation from blog  “ Food and Wine pairing”  dated 29 July 2012)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

CHALLENGES : The main challenges when matching various fruits are often the differences in the acidity and ripeness of the fruit, for example the soft sweet flavours of a ripe pear and the slightly tartness of a late season raspberry. The key to this type of pairing is to match the weights and sugar intensity of both the wine and the fruit and to ensure one is not overpowering the other.

RECOMMENDATIONS:

Apricot based dessert : goes well with a rich and flavoursome Sauternes – Chateau Rolland 

Blackberries : an outstanding match would be a wine of great depth Black Noble, De Bortoli Wines, Australia 

Blueberries : a superb partner would be a refreshing and energetic Emeri Sparkling Shiraz

Autumn Raspberries from Scotland : require a full bodied and luscious Muscat such as Muscat de Beaumes de Venise Tradition from the Rhone Valley.

Apple Crumble : go for a light delicate dessert wine from New Zealand Hukapapa Riesling, Hunters Wines, Marlborough

Pears Poached in Red Wine : will appreciate a quality  Sparkling Rose, Saumur Rose Brut, Ackerman, France 

Honey-Roasted Figs : this deliciously sticky dessert works well with the fresh fruity taste of Pineau des Charentes.

 

MAIN DIRECTORY:—–click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS – CHEESE AND WINE for cheese and wine pairing.

 

NEXT ARTICLE: Partridge,Pheasant, Teal and Mullard

HAPPY PAIRING WINE  WITH THE LAST OF THE SUMMER FRUITS

Graham D

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TOP TIP FOR WINE ENTHUSIASTS

September 5, 2012 10:08 am | Posted by Graham D

 

 TOP TIP FOR WINE ENTHUSIASTS

Be very careful when opening old bottles of wine, port, madeira or even an expensive bottle Bordeaux or Burgundy. ( these wines tend to have longer corks than normal ).  As illustrated always use a double lever corkscrew.

Just follow these three simple steps:

  1. Make sure the screw enters the centre of the cork.
  2. Drill down to the maximum.
  3. Always utilise both levers, then one has a much better chance of successfully extracting fragile and long corks.

 

HAPPY TOP TIP WINE DAYS


Graham D

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Foods for the Summer Months

July 29, 2012 6:42 pm | Posted by Graham D

FOOD and WINE PAIRING—FOODS FOR THE SUMMER MONTHS
(continuation from blog  “ Food and Wine pairing”  dated 7 July 2012)

INTRODUCTION:—--this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–FOODS FOR THE SUMMER MONTHS - that can be enjoyed either hot, warm or cold.
A few examples of alfresco dishes would be : Quiche Lorraine, Onion and Tomato Flan, Stuffed Big Beef  Tomatoes, Chicken and Savoury Pies , Mushroom and Ham Tarts, Meat Loaves, Tapas style dishes and Picnic food.
(See a previous Blog for Pairing Summer Barbeque foods with Wine)

CHALLENGES:—–Another interesting and challenging bridge to cross, but if we group the foods into categories that represent similarity in strength of taste and textures, we then strike a good chance of pleasing most people :

- foods with an egg influence and creamy textures such as quiches and savoury tarts
- vegetable based dishes including green salads
- cold meat dishes with pickles and chutney
- cold seafood dishes including smoked salmon, smoked mackerel, soused herring and prawn/lobster cocktail

RECOMMENDATIONS:—–

- COLD SEAFOOD DISHES - a sparkling wine such as Saumur Brut Ackerman served as cold as possible would be a perfect match. For white wine lovers, another recommendation that would be most appealing is a crisp and dry Sauvignon Blanc from a vineyard of high standing in both hemispheres of the world.

- VEGETABLES AND SALADS - here a Pinot Grigio would work well or even a Frascati from the Lazio region of Italy. The Italians eat huge amounts of vegetables in the summer months, hence two Italian wines

- EGG BASED DISHES - try a creamy style Chardonnay from Simon Hackett Wines in McLaren Valley, Australia which matches well with this array of foods. If you prefer a wine with a little texture and body then check out a fine Viognier from Babich Vineyard in New Zealand.

- COLD MEAT DISHES - lots of scope although my preference would be light bodied reds such as Fleurie from Domaine du Penlois  or  Pinot Noir from  Hunter’s Vineyard in Marlborough, New Zealand . Either wine will stand alone for its own enjoyment and will not in any way diminish the taste and flavours of the dishes in question.

MAIN DIRECTORY:—--click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS – CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE:—–SUMMER DESSERTS

HAPPY FOODS FOR THE SUMMER MONTHS PAIRING DAYS

Graham D

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Gosling’s Rum, Bermuda

July 23, 2012 1:38 pm | Posted by Del

GOSLING’S RUM, BERMUDA

In the spring of 1806, London wine & spirits merchant James Gosling set out from England aboard the chartered clipper Mercury with 10,000 dollars of merchandise bound f0r the Virginias.The voyage was a difficult one. Ninety-one consecutive days of calm left the crew and passengers in dire straits and the charter of Mercury was fast running out.

The ship eventually made port in St.Georges, Bermuda, where Gosling and his family decided to set up shop rather than press on to America.

James Gosling opened a shop on King’s Parade,St.George’s in December 1806. In 1824 James returned to England and his brother Ambrose moved the business to Front Street in the new capital, Hamilton. In 1857 the firm was renamed Gosling Brothers by Ambrose’s sons. Three years later the first oak barrels of rum distillate arrived in Bermuda and three years after that (after much trial and error) the distinctive Bermuda black rum destined to be Black Seal was formulated and offfered for sale.

They didn’t call it Black Seal at first. In fact, up until the First World War it was sold straight from the barrel, and most folks brought in their own bottles for a “fill up”. Eventually the black rum was sold in champagne bottles, reclaimed from the British Officer’s Mess, and the corks sealed with black sealing wax. Pretty soon people began to ask for the bottle with the “Black Seal”. Many years later the idea of the iconic barrel juggling “Black Seal” was born.

The original Dark’N Stormy, Bermuda’s National Drink, is made with Gosling’s Black seal Rum, ginger beer and a squeeze of lime. The irresistable Dark’N Stormy, called the “perfect” cocktail by many, has been a tradition in Bermuda for over a century.

To this day Gosling Brothers Limited remains the oldest surviving business in Bermuda and is still a family concern.

img_1077_edited-1Goslings Black Seal Rum
Black seal has a rich, intricate flavour, well balanced and nuanced with butterscotch, vanilla and caramel. Or, as expressed by the Beverage Tasting Institute when they awarded it their highest honour, the Platinum Medal : “Deep, assertive and highly flavoured ; very fragrant with herbal sharpness. At the finish there is softness and elegance, a most complex, unusual spirit.”
A Cocktail to remember: Dark “N” Stormy

img_1079_edited-1Goslings Gold Bermuda Rum For generations, the Gosling name has stood for smooth, complex, decidedly dark rums. But times, and tastes, change. So, to satisfy the increasing vociferous requests for an amber rum, in 2006 Gosling’s unveiled their Golden Bermuda Rum ; their first new product in over 100 years.
This is a well – balanced blend of pot still distillates and continuous still distillates. This unique, proprietary blend is what sets Gosling’s Gold apart from others. You’ll find it has a rich, golden amber colour, a nose of vanilla, apricot, mango and a lightly smoked oak character. The taste is smooth and light with hints of citrus and tropical flavours and nutty undertones. Unusually versatile, it can be enjoyed straight, on-the-rocks, with ginger ale or as a mixer to enhance any rum recipe.

img_5925Goslings Family Reserve Old Rum
155 years seems long enough. So the deep, dark secret rum that Gosling’s has enjoyed for generations is now       going public. Appropriately called Gosling’s Family Reserve Old Rum, it is crafted from the same incomparable Bermuda blend that they use for their renowned Black seal Rum. But, they leave it resting in oak barrels even longer, aging it until it has acquired an extra luscious, nuanced complexity much like a rare Scotch or Cognac. Consider it the ultimate sipping rum. This unusual spirit deserves more than the usual bottle and label. So they lovingly take each bottle, hand label it, dip it in wax, number it, encircle it with a metal band and then place it in a straw-filled wooden box reminiscent of days past.  

HAPPY GOSLING’S RUM DAYS

Graham D

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Bar-be-que Dishes

July 8, 2012 3:11 pm | Posted by admin

FOOD and WINE PAIRING——BARBEQUE DISHES
(continuation from blog  “ Food and Wine Pairing”  dated 20th JUNE 2012)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—--BARBEQUE DISHES can include many different dishes with varying styles, sauces and marinades. Typical and popular dishes would be grilled meats such as steaks, sausages, burgers, pork ribs and chicken. Oily fish are also favourites of many, as well as vegetables such as potatoes, onions, peppers, asparagus etc.

CHALLENGES:—--As one can note the varity of dishes is enormous and matching wines with such an assortment can be a difficult challenge at the best of times. Therefore it would be uncomplicated to offer up three styles of wines in Red, White and Rose and for guests to simply choose their wines according to the recommendations below.

RECOMMENDATIONS:—–For grilled red meat dishes , a wonderful match for the summer months would be a Merlot from Australia  or an oak rich Rioja . For grilled white meat dishes such as chicken or pork, a Brouilly from Beaujolais  would be a perfect match and can be served chilled. Fish and grilled vegetables go very well with flavoursome white wines that are not too over powering with alcohol. A typical wine within this category would be a Semillon style wine, or one could try a fine Gewurztraminer from Alsace , a wine renown for its ability to ally with foods seeped in a whole variety of sauces and marinades.

MAIN DIRECTORY:—–click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS-CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE:—–FOODS FOR THE SUMMER MONTHS

HAPPY  BARBEQUE PAIRING DAYS

Graham D

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