In the heart of the beautiful Entre-Deux-Mers in the Bordeaux wine-producing region, near Creon, the vineyards of Chateau Haut Pougnan spread on the slopes of the right bank of the Garonne, superb clay-limestone soil and gravel.

The slopes are home to East and South vineyards of red wine grapes, the slopes West remain the domain of white wines.
The nature of the calcareius clay of these soils result in very fine wines with subtle bouquet.

The following grape varieties are utilised in the making of various wines on the estate. The red wines from Merlot (50%), Cabernet Sauvignon (40%) and Cabernet Franc (10%) reflects the triology of Bordeaux varietals.
For white wines, Sauvignon (70%), Semillion (25%) and Muscadelle (5%) give them a delicacy and a prestigious bouquet.

Chateau Haut Pougnan 1er Cotes de Bordeaux Rouge, rich and fruity has a tanicity particulary well balanced. On a beautiful dress, this wine continues to please with its elegance and balance in the  mouth.

Chateau Haut Pougnan Blanc is of great finesse and has a remarkable bouquet. Sauvignon Blanc is perfect for seafood dishes, or at any time simply for pleasure .

White wines are ideal for drinking young but will store well for a number of years.
Red wines are aged a year in oak barrels and flourish at the end of three to five years. Great vintages mature harmoniously in the cellar with an ageing potential from eight to ten years.

Both wines can be drunk on their own, or will make a wonderful accomplement for an evening dinner.

HAPPY CHATEAU POUGNAN DAYS

DEL

Glengoyne is distilled slower than any other single malt Scotch whisky. Using air-dried malted barley, rather than using pungent peat smoke, they nurse the spirit through the stills at around one-third of the normal rate. This creates a more subtle, complex whisky in which all of the delicate flavours are freely allowed to express themselves -

The Real Taste of Malt.

Glengoyne has won a host of prestigious awards from all around the world including Whisky Magazine ‘Best of the Best’ and Golds and Double Golds at the San Francisco World Spirits Competition and the International Spirits Challenge.

Glengoyne’s distinctive style carries on improving with age. The same elements are present at 17 years old as they were at 10, only now the balance has artfully changed. A more concentrated, palate of flavours has emerged, though it still retains the same clean, delicate taste as the 10 Years Old. Probably the dram for which they are most famed.

“Remarkably smooth… creamy finish with a very delicate touch of sherry. A lovely, complex, sophisticated malt” by Michael Jackson (Whisky Expert), Whisky Magazine

HAPPY GLENGOYNE 17 YEARS OLD DAYS

DEL

Black Noble is made from Botrytised Semillon that is fortified and aged in old oak barrels for an average of eight years. Created by Darren De Bortoli, it was inspired by a 1930’s wine made by Vittorio De Bortoli. The wine is unique but has been compared to wines of the Jerez region of Spain.

The wine has been aged in barrel and is designed for current consumption but will keep in the bottle for several years.

It is a deep amber colour with green gold edges. Concentrated, complex array of flavours and aromas including coffee/toffee and anise with aged character from maturation in oak for an average of 8 years, long luscious finish.

Black Noble is the perfect end to a meal with an espresso and dark chocolate or a platter of cheeses, dried fruits  and nuts, rich chocolate desserts.

HAPPY BLACK NOBLE DAYS

DEL

In 1811, Jean Ackerman founded the Traditional Method for Sparkling Wine in Saumur.For forty years, he was the only one to produce this  famous sparkling wine known throughout the world today. Vintages of great character, sparkling with finesse, prestige of a great label which , in two centuries of history, has succeeded in charming  the world, Ackerman offers sparkling , light and seduction with much accessibility. Sparkling Wine is Ackerman in France.

To date, the Ackerman company is the result of the merger of the three renowned Loire Valley wine producers, Remy Pannier and De Neuville, and today it belongs to a number of major Loire Valley winemaking cooperatives whose members have come together to pool their efforts in promoting and marketing the wines of the Loire.
Firmly rooted in their vineyards and benefiting from their winemaking culture, these cooperatives enable Ackerman to pursue a major-customer orientated strategy. A strategy founded on quality, authenticity and innovation.

All the grapes are carefully selected within the Saumur area. The wine ferments in the bottle according to the tradtional method. Then, it remains on its lees for a minimum period of 18 months to develop a good structure and complex aromas. The wines are well described below.

The SAUMUR BRUT has a brilliant pale gold colour with fine bubbles.Refreshing and mineral nose with citrus notes and very lively, beautiful balanced fruits-acidity minerality. Long mineral finish on green apple and citrus
aromas.

The SAUMUR ROSE has bright pink salmon colour with fine bubbles.Refreshing and mineral nose with notes of red berries.Very lively, beautiful balance fruits-acidity minerality. Long mineral finish on strawberries and cherries.

Why buy Champagne ????

HAPPY SAUMUR DAYS

Del

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:—–Many tasty Cold Meats can be left over from Christmas and New Years Day. If we focus on Poultry, Game Birds and Pork, then there are numerous wine options available for consideration. Cold Pork Pies or Game Bird pies can also be considered under the following recommendations. 

CHALLENGES:—–Be careful that strong Pickles and Chutneys such as Piccalilli or strong mustard based sauces may conflict with some of the wines recommended. Fruit chutneys and mild sauces will not be a major problem.

 RECOMMENDATIONS:—–The first recommendation which will accompany all the meats in question and is not too powerful, Rose D’Anjou  from the Loire, a refreshing wine for any time of the day or night. Many heavy reds will overpower most cold white meats, therefore for red wine lovers , a perfect match would be a light fruity Pinot Noir from Australia, Pirie South Pinot Noir,Tasmania. My final recommendation is a full bodied white wine from the Rhone , Chateauneuf du Pape Blanc , the long lasting spicy flavours match well both cold meats, pork pies or game pies.   
 
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 Great Friends-Cheese and Wine  for cheese and wine pairing.
 
NEXT ARTICLE:—–Wild Game including Venison and Wild Boar

HAPPY COLD MEATS PAIRING DAYS

Graham D

 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:—–We are featuring Christmas Pudding, but the wines recommended also pair well with Christmas Cake , Mince Pies or Chocolate Log and even a rich Sherry Trifle.

 CHALLENGES:—–Fortified wines and full bodied dessert wines are the ones to meet the challenge of rich Puddings and Cakes which could be accompanied by Brandy Sauces, Cream or Custard. Since it is Christmas, be bold and have more than one style of wine available to please your family or/and your special guests.

 RECOMMENDATIONS:—–The first recommendation would be Campbells Rutherglen Muscat, it has the depth and rich sweetness to match any big pudding. Try leaving the wine in the freezer for one or two hours before serving. Another rich full bodied accompaniment would be Pedro Ximenez Sherry, served chilled. Yes it is unusual to chill sherry, but works very well and your guests will be refreshingly and pleasantly surprised. A traditional recommendation has to be a quality Sauternes from the Bordeaux Region, chill a bottle of Chateau Rolland and enjoy a wine with a good balance of rich fruit, acidity and long lingering aftertaste. This wine is also a great companion of Blue Cheese, if you have any room left  
 
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 Great Friends-Cheese and Wine  for cheese and wine pairing.
 
NEXT ARTICLE:—–Cold Meats

 HAPPY CHRISTMAS PUDDING PAIRING DAYS

 Graham D

 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:—–Whether its a traditional roast turkey, or chicken, or goose, or even wild game such as pheasant or partridge, one can easily choose wines that will suitably match all of the meats in question.

 CHALLENGES:—–If the above birds are roasted with the traditional vegetable accompaniments and sauces , then matching appropriate wines will not be a huge challenge. On a special occassion such as Christmas, it often pays to offer more than one style of wine, it will certainly keep all parties very happy.

 RECOMMENDATIONS:—–Listed below are four wines that will make great partners for any of the dishes being featured. One superb wine for white wine lovers would be a classical big rich wine from the Rhone Valley - Chateauneuf du Pape Blanc. Another fine white wine to go with poultry would be a Viognier from Australia, this wine has finesse and distinction and a perfect match for  game birds and turkey or chicken. Moving on to red wines, preference would be to the lighter and more fruity reds such as Fleurie, this fresh vivid red will bring delight to most white meats. Staying with the same theme, a final recommendation would be a plummy Merlot from the New World, Merlot Reserva Santa Cecilia Estate, this wine has depth of flavour with a long fresh fruity aftertaste, but not too overpowering for the delicate and flavoursome white meats being served.   
 
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 Great Friends-Cheese and Wine  for cheese and wine pairing.
 
NEXT ARTICLE:—–Christmas Pudding

 HAPPY CHRISTMAS POULTRY PAIRING DAYS

 Graham D

 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:—–With Christmas Dinner’s main dish being so wholesome and filling, often a light starter such as prawns with avocado, green salad and a seafood mayonaise base sauce is certainly more than sufficient. One can substitute the prawns for either crab, lobster or fresh water crayfish.

 CHALLENGES:—–The challenges are not too difficult if one selects a dry or medium dry white wine. When matching white wine with crustaceans, try to favour wines with a fruity bias, since they can add much piquancy to the food in question. If the dish contains no seafood mayonaise sauce and only green salad, then a much drier white wine can be accomodated.

 RECOMMENDATIONS:—–Whether its prawns, crab, lobster or crayfish a rich fruity wine from the Loire such as Vouvray cannot be faulted as a great partner. A similar wine, but more flowery, which definitely would make a good friend of seafood and happens to be my favorite white wine, a  Gewurztraminer from Alsace.  The last but not least  recommendation would have to be a wine from New Zealand the land of seafood, Chardonnay , this wine has the correct balance of fruit and acidity to support any rich seafood dishes and also, its most enjoyable on its own.
 
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 Great Friends-Cheese and Wine  for cheese and wine pairing.
 
NEXT ARTICLE:—–Poultry for Christmas

HAPPY CHRISTMAS SEAFOOD STARTER PAIRING DAYS

Graham D

An inimitable tangerine flavoured liqueur, Butlers Van Der Hum Liqueur is produced in the Cape winelands of South Africa. A blend of aged potstill brandy, wine distillate, tangerine peel, herbs and secret spices. The extracts are sweetened with glucose and cane sugar syrup.

When the first European settlement was established at the foot of Table Mountain by the Dutch East India Company in 1652, it was found that the climate and soil were ideally suited to the cultivation of grapes. Soon the first wines were being produced and brandy distilled. One drink that found particular favour, also among the early mariners following the Cape Sea Route, was this distinctive master blenders liqueur.

Try a warming sip-mix 1 shot of Butlers Van Der Hum Tangerine Liqueur with 1 shot of Sandeman Imperial Spanish Jerez Brandy.Relax and Enjoy.

HAPPY BUTLERS VAN DER HUM LIQUEUR DAYS

Graham D

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:—–Casseroles and hearty meat stews are often made from cuts from the leg, neck and shoulder. If you are slow braising then shin of beef or older game birds are perfect for providing the rich flavoursome sauces these dishes produce and are often cooked in wine.

CHALLENGES:—–The challenges are not that great-always pair powerful wines with these types of meat dishes that also have powerful flavours, strong aromas and great depth. These wines must take kindly to both the intense meaty flavours and the complexity of the added herbs and spices.

RECOMMENDATIONS:—–For strong and powerful beef, lamb or venison stews (with or without spices) select either a full bodied Bordeaux such as Chateau Haut Pougnan 1er Cotes de Bordeaux or a similar big boy from the Rhone such as Vacqueyras Les Collegiales. If you are considering a casserole utilising games birds such as pheasant or partridge, try Santa Cecilia Merlot from the Maule Valley in Chile or a flavoursome Pirie South Pinot Noir from Tasmania.

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 Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Poultry for Christmas

HAPPY CASSEROLES AND HEARTY MEAT STEWS AND WINE PAIRING DAYS

Graham D