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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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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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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Hayman’s London Dry Gin

July 8, 2012 2:50 pm | Posted by Del

HAYMAN’S LONDON DRY GIN

haymans-london-dry-ginThe original company of Haymans Distillers was founded in the 1800s by James Burrough, the great grandfather of the current Chairman, Christopher Hayman. James Burrough created the world renowned Beefeater Gin. Although Beefeater Gin and James Burrough Limited were sold to Whitbread in 1987, the Hayman family retained part of the business and continued the tradition of distilling and blending Gin and other white spirits.

BOTANICALS that make this fine gin – Christopher Hayman believes it is the careful and consistent balance of Juniper, Coriander, Orange and Lemon Peel which is vital in crafting a classic style of London Dry Gin. The Hayman’s Gin recipe consists of ten natural botanicals handpicked from around the world which creates a fresh crisp and fragrant flavour.

* The best Juniper provides the predominate flavour of Gin and is therefore the most essential ingredient.
* The finest Angelica Roots are harvested in France and give Gin its dry character.
* CorianderSeeds are imported from France which together with Liquorice gives Gin its complexity.
* Orris Root, sourced from Italy, has a scented flavour and is an essential part of the blend as it holds the other flavours together.
* Orange and Lemon Peel is sourced from Spain where the fruit is usually hand-peeled and left to dry in the Spanish sunshine to capture the oils and give Haymans London Dry Gin its crisp,balanced and unique flavour.

The important process of STEEPING and DISTILLATION

- Prior to the distillation process, the botanicals are steeped in the pot still for 24 hours which is the first part of the infusion process. After steeping, the gin undergoes the distillation process. During the distillation process, the still is heated at a gentle temperature so each botanical releases its flavour at a different stage of the process. The result is a premium London Dry Gin of consistently exceptional quality. Christopher believes Premium Gin should be created in a traditional Pot still to enable the flavours of the carefully selected botanicals to develop to their full potential and allow the Master Distiller to handcraft a uniquely flavoured premium gin with care and attention.

GIMLET- a highly recommended cocktail

* 2 shots of Hayman’s London Dry Gin
* 2 shots Roses Lime Cordial
* 1/2 shot water
Stir all ingredients with ice and strain into a glass.

HAPPY HAYMAN’S LONDON DRY GIN DAYS

Graham D


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SEAFOOD SALADS

June 22, 2012 9:03 am | Posted by Del

FOOD and WINE PAIRING—SEAFOOD SALAD
(continuation from blog  “ Food and Wine Pairing”  dated 19 December 2011)

 
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:—–SEAFOOD SALAD, delicious either as a light starter or a more wholesome main course. Seafoods included would be prawns, crab, lobster, crayfish, clams, gravadlax and lightlty smoked fish such as salmon, sea trout and halibut.

CHALLENGES:—–Make life easy by staying clear of seafood sauces that are too acidic, bitter salad leaves such as chard and endive and also undiluted lemon or lime juice. By following these recommendations the door is open to a much more varied selection of white and red wines and of course champagne and good quality sparkling wines.

RECOMMENDATIONS:—–Babich Marlborough Sauvignon Blanc, a dry white wine with hints of gooseberry and melon, a character most suitable for smoked seafood. Waterstone Bridge Chardonnay Reserve, a medium bodied white wine with a delicate richness, a wonderful match for prawns and lobster. Borgo San Leo Pinot Grigio, a light bodied white wine, gently aromatic with palate-cleansing fruit, an appropriate and well matched for various cold crab dishes with green salad.

If red is your favourite wine, then try a chilled Beaujolais Villages, Domaine de Franc-Pierre. In Beaujolais that’s how they enjoy this wine with cold food during their hot Summer months.

A safe bet is always a good quality sparkling wine, Cuvee Pierre Legendre, it will pair well with most seafood dishes and cold salads, or try this wine as an aperitif  before your meal. 
 
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:—–BAR-BE-QUE DISHES

 

HAPPY  SEAFOOD SALAD DISHES AND WINE PAIRING DAYS
Graham D

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Sloe Gin

May 20, 2012 4:32 pm | Posted by Del

Sloe Gin is a fine gin spirit or liqueur flavoured with sloe (blackthorn) berries, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume and is produced by many small boutique wineries and distillers. The traditional way of making sloe gin is to infuse gin with the berries, sugar is required to ensure the sloe juices are extracted from the fruit. Almond or cinnamon flavouring is sometimes also added. Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, and produce a fruit cordial effect, although a number of long-established, reputable manufacturers still use the traditional method.

To make Sloe Gin, the sloe berries must be ripe. In the Northern Hemisphere, they were traditionally picked in late October or early November after the first frost of the winter. Each berry is pricked and a vat or barrel is part filled with the pricked berries, then the vat or barrel is filled with gin and sugar, adding a few cloves and a small stick of cinnamon. The vat or barrel is sealed and mixed several times by turning, then stored in a cool, dark place. It is usually mixed by turning every day for the first two weeks, then each week, until at least three months have passed. The gin will now be a deep ruby red. The liqueur is poured off and the berries and spices discarded.

Some great examples of Sloe Gins and Liqueurs

sloegin-foxSloe Gin Liqueur, Foxdenton Estate, Buckinghamshiresloe-gin-bg

Sloe Gin Liqueur, Bramble & Gage, Gloucestershire

Sloe Gin Liqueur, Sloemotion, North Yorkshiresloegin

Sloe Gin Liqueur, Moniack Castle, Highland Wineries

sloeginslcSloe Gin Liqueur, Scottish Liqueur Centre

Sloe Gin Reserve Liqueur, Lyme Bay Winery, Devon sloe-reserve2

Sloe Gin Liqueur, Gordons, London

sipsmith-sloeSloe Gin Liqueur, Sipsmith, London

Sloe Gin Liqueur, Plymouth, Devon

 Sloe Gin Liqueur, Condessa, Isle of Anglesey

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Bodegas Williams & Humbert Sherries

March 14, 2012 1:09 pm | Posted by Del

Bodegas Williams & Humbert

The history of Bodegas Williams & Humbert goes back nearly 130 years. They participated in the creation of the Jerez-Xeres-Brandy Quality Demarcation and are now considered to be one of the world’s most prestigious wine producers.

The winery was founded in 1877 by Sir Alexander Williams, a great admirer and connoisseur of sherry products and Arthur Humbert, a specialist in international relations. Since then they have preserved part of the original wines and brandies (soleras) in high quality oak casks. These soleras are the base of the development and ageing of every sherry and brandy produced at Bodegas Williams & Humbert.

The following are summaries and tasting notes of many of the Sherries that Williams & Humbert are world famous for :

DRY SAC FINO SHERRY

img_7439This is a very dry Fino Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still fermentation at 22C. Then they go through early filtering and classification by quality. The best wine distillations are fortified at 15c to be racked in clean casks. They are then put into the traditional system of dynamic ageing employed in Jerez – Criaderas y Soleras- in the 6th criadera cask, where the biological ageing under a layer of yeast takes place in the traditional oak casks, preferably of American oak. The ageing is minimum five years while the wine passes from one criadera to another until it reaches the solera, from which it is drawn out for consumption.

Tasting Notes : A wine of brilliant, pale gold colours. Intense, complex aromas reminiscent of the yeast layer with a hint of almond. Delicate yet full-bodied, with character and elegance. A long aftertaste and nose.

Suggestions with Food : Ideal for aperitifs accompanied by a high quality cheese, ham and seafood dishes. Also excellent with almonds.

DRY SAC MEDIUM SHERRY

img_7437This a blended Oloroso or Medium Sherry produced from Palomino and Pedro Ximenez grapes. Bud musts undergo controlled fermentation at 28c and fortified with alcohol distilled from wine up to 19.5 degrees. Palomino and Pedro Ximenez are racked into clean casks while waiting to enter the Criaderas y Soleras system. Physical-chemical ageing through oxidation for at least six years, obtaining a slightly sweetened oloroso or medium sherry.

Tasting Notes: An amber-coloured wine of intense aromas suggesting dried nuts. Full bodied and balanced, with little acid and slightly sweet .

Suggestions with Food: It can be drunk neat or with ice. It is recommended as an aperitif or to accompany pasta and rice dishes.

CANASTA SHERRY

canasta-cream_edited-1A sweet Oloroso or Cream Sherry produced from Palomino and Pedro Ximenez grapes. The bud musts undergo controlled fermentation and fortified at 19.5 degrees. An elegant blend of Palomino and Pedro Ximenez before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A unique sweet Oloroso or “Cream” Sherry.

Tasting Notes: Sweet Oloroso. Mahogany colour and aromas of dried nuts with a hint of raisins and brown sugar. Smooth, velvety palate with warm alcohol flavours and a persistent aftertaste.

Suggestions for Food : It can be consumed very cold by itself and with desserts, or on ice as a refreshing early evening drink.

WALNUT BROWN SHERRY

img_7441This is a very Sweet Oloroso or Cream Sherry produced from Palomino, Pedro Ximenez and Muscatel grapes. Bud musts undergo controlled fermentation and fortified at 19.5 degrees. Palomino, Pedro Ximenez and Muscatel are blended and racked into clean casks before entering the Criaderas y Solera system for physical-chemical ageing through oxidation in oak casks. Aged for at least four years.

Tasting Notes: Very sweet oloroso.Dark mahogany, almost ebony. On the nose, dried nuts and faint aroma of raisins, muscatel and toasted sugar. Smooth and velvety with a warm palate owing to its alcohol content. A long finish.

Suggestions for Food: It can be consumed very cold by itself and with desserts, or on ice as a refreshing long drink.

WINTER’S TALE SHERRY

img_7443This a slightly sweetened Amontillado or “Medium Sweet” Sherry produced from Palomino and Pedro Ximenez grapes. The bud must undergoes controlled fermentation and fortified with alcohol distilled from wine at 28 degrees. Palomino and Pedro Ximenez are racked before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A slightly sweetened oloroso, or “medium sweet” sherry.

Tasting Notes: Brillant amber. Intense aroma of dried nuts. Full bodied and balanced, with low acidity. Sweet and persistent.

Suggestions for Food: To be drunk neat or on ice. Ideal as an aperitif or with pasta and rice dishes.

JALIFA AMONTILLADO 30 YEARS SHERRY

dos-cortados-30yrs_edited-2This a dry Amontillado Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtering, classification by quality and fortified at 15 degrees with the best distilled wines to obtain the traditional racks. Put into the classical Jerez Criaderas y Soleras system of dynamic ageing at the 15th criadera, where the biological ageing takes place under a layer of yeast. Aged in traditional oak casks , preferably American for at least 8 years, after which it is transferred to the 6th criadera for an additional 22 years of natural ageing by oxidation until it reaches the solera. It is then removed for consumption.

Tasting Notes: Bright hues of very old gold and amber. Pungent, intense and complex on the nose, with a subtle note of  fino sherry and a hint of dried nuts and filbert. Dry with excellent acidity, a long, full bodied and elegant palate. A delightfully expressive and unforgettable finish.

Suggestions with Food: An excellent aperitif served with a fine cheese, ham or seafood dishes.

DOS CORTADOS 20 YEARS SHERRY

dos-cortados-20yrs_edited-1A fortified wine, this rare and peculiar dry Pale Cortado Sherry produced from Palomino grapes is halfway between an Amontillado and an Oloroso. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtration, classification by quality and then the must is fortified at 15degrees with the best distilled wines to obtain the traditional racks. Put into the Criaderas y Soleras system in fino sherry casks for biological ageing. Sporadically, circumstances cause the contents of some casks to behave differently than it is expected – they will not become fino sherry. These casks are “cut” (hence the term “cortado”) with one or two jugs of alcohol to form the base of the palo cortado solera system. The wine is then aged for 20 years until it reaches the solera.

Tasting Notes : Bright hues of very old gold and amber . Pungent, intense and complex on the nose, with a subtle note of filberts and dried fruits. Dry with excellent acidity, a long, full-bodied and elegant palate. An incredibly expressive and unforgettable finish. Sherry with an amontillado nose and an oloroso palate.

Suggestions with Food: Excellent as an aperitif for those long evenings or in short drinks with tapas.

DRY OLOROSO 12 YEARS

dry-oloroso12yrs_edited-1This is a dry Oloroso produced from Palomino grapes. The bud musts undergo controlled fermentation at 28c, then fortified with distilled wine alcohol at up to 19.5degrees. The Palomino enters the racks before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. It is aged for at least 12 years. This is a unique dry Oloroso.

Tasting Notes: Bright amber. Intense aromas characteristic of this type of wine and a hint of dried nuts and fruits. Dry, rich, with smooth tannins, it is luscious and balanced with a long finish.

Suggestions for Food: As an aperitif with mature cheese, at meals with red meats and even as an after-dinner drink.

HAPPY WILLIAMS & HUMBERT SHERRY DAYS

DEL

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