Foods for the Summer Months

29 July 2012 6:42 pm | Posted by siteadmin

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

Written by (click for further articles)

Bodegas Williams & Humbert Sherries

14 March 2012 1:09 pm | Posted by siteadmin

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

Written by (click for further articles)

Pere Magloire Calvados

29 October 2011 1:14 pm | Posted by siteadmin

Pere Magloire Calvados:- In the early 19th century Gervais Magloire became an Innkeeper in Cagny, a village located on the main road between Paris and Normandy. Besides the excellent food and the comfort of the Inn, he also aged his own Calvados. The high quality of his “eau-de-vie” became famous and soon became know as “le Calvados du pere Magloire”. During the 50 years he operated the Inn, the reputation and renown of the Calvados Pere Magloire grew beyond the borders of Normandy and spread all over France.

Pere Magloire use both methods of distillation to create a distinctive range of styles, both aoc calvados and the more specific calvados pays d’auge. Softer single distillation preserves the essence of apple flavours and aromas, giving the calvados the intense and strong taste of its origin. Double distillation of ciders, on the other hand, leads to the selection of the lightest aromatic esters, and produces spirits with floral notes and delicate aromas.

The unrivalled collection of medals awarded to the range in recent years is a testament to the skill with which the distiller and blender use those two styles to create the sublime calvados.

calvados-pere-magloire-vsop-sml2Pere Magloire Calvados Pays D’Auge VSOP

Double distilled in traditional stills, lengthy ageing in oak casks give a unique aromatic richness

calvados-pere-magloire-xo

Pere Magloire Pays D’Auge XO

An exceptional blend distilled twice and aged in oak casks with a subtle bouquet of apples and long lasting palate


Gold Medal and Best in Class, International Wine and Spirit Competion (VSOP)

Gold Medal and Best in Class, International Wine and Spirit Competion (XO)

Double Gold Medal and Best Brandy, San Fransisco World Spirit Competion (XO)

Silver Medal and Best in Class, International Wine and Spirit Competion (12yo)

Silver Medal and Best in Class, International Wine and Spirit Competion (20yo)

A great way to taste apples !

Written by (click for further articles)

CALVADOS-DOMAINE DUPONT

31 May 2010 3:00 pm | Posted by siteadmin

Domaine Dupont is situated in the heart of the Pays d’Auge Calvados. This is a region which has long been considered as to adding a little extra to the finesse and delicacy of the calvados because it only permits the use of apples and insists on double pot distillation.

In 1980 Etienne Dupont took over from his father and has worked hard to improve the orchards and distillation methods.The orchard is now a mixture of old taller trees as well as small standard trees. Varieties such as Saint Martin, Doux Normandie and Noel des Champs have been specially cultivated to provide the maximum aromatic qualities from their small fruits.

Etienne studied the methods of distillation from Cognac. These techniques and his inherited knowledge combine to produce a spirit that represents the flavour and ripeness of the apple alongside the mellowness and warmth of a well aged spirit. He has also experimented with ageing in different cask sizes and oak types to ensure that the flavour extracted through distillation is further enhanced during maceration.

Domaine Dupont uses three types of apples in a set formula : 30% sweet, 30% bitter and 40% are apples with high acidity, this gives the correct balance of flavour.The apples are cropped manually and stored in open wooden crates to allow them to rest and mature for up to a month before fermentation.

We list these fine calvados from this prestigious producer.

calvados-dupont-vsop_edited-2Calvados Pays d’Auge VSOP
Aged for around six years in 400 litre oak casks. This oak comes from the Loire Valley and is lightly toasted to help the capture the subtle vanilla aroma.The nose has fine oaky spice , touch of vanilla and balsam with an abundance of fresh apple and touch of butterscotch on the palate finishing with a little kick from the spirit.

 

Calvados Hors d’Auge
This is aged for 12 years. A fresh and elegant nose with intense vanilla apple, some floral notes of jasmine and rose and touches of sturdy oak and dried fruit. A smooth palate with good persistence, fine fruit with complex oaky flavour showing baked apples, vanilla, spiced fruit and good structure with a long finish and some mouth-tingling grip. 

calvados-dupont-half_edited-1Calvados Vintage 1989 Half Bottle
A nose of dried fruits, apple and vanilla, preserved oranges and a little hint of rosewater. These aromas come back on the palate, baked apples and tarte tartin, a touch of raisins and spice with some classic oak structure and a fine layered finish.

 

Also Calvados Pays d’Auge, Vintage 1989 700ml and Calvados Reserve Pays d’Auge 1500ml
 

HAPPY CALVADOS DAYS

Del

Written by (click for further articles)