We Are Off Again

May 31, 2017 6:44 pm | Posted by Graham D

Graham D is back after a number of years researching the vineyards of Northern Greenland “one of my favourite wines has to be icewine”

His new schedule of Blogs will commence in early June 2017 and will feature articles on individual and often unique wines, spirits and liqueurs – of course by popular demand a whole new series of Food and Wine Pairing.

There will be a lots of info on Gins this time , since it’s UK’s most popular spirit.

Bewarned some other unpredictable events may also occur ???

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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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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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Christmas Pudding

December 12, 2011 11:59 am | Posted by Graham D

FOOD and WINE PAIRING—Christmas Pudding
(continuation from blog  “ Food and Wine pairing”  dated12 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:—–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

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Christmas Poultry

11:39 am | Posted by Graham D

FOOD and WINE PAIRING—Christmas Poultry
(continuation from blog  “ Food and Wine pairing”  dated 12 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:—–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

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Christmas Seafood Starters

11:04 am | Posted by Graham D

FOOD and WINE PAIRING—Christmas Seafood Starter
(continuation from blog  “ Food and Wine pairing”  dated 28 November 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:—–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

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Cape North Vodka

November 10, 2011 10:14 am | Posted by Del

CAPE NORTH VODKA

Cape North is an ultra premium single grain vodka from a family owned company in Sweden.Cape North is small batch distilled five times and is the only Scandinavian vodka produced from a specified grain and in this case a specially selected highest quality wheat grain cultivated in France. The water comes from Porla, which is the most famous spring water in Sweden, renown for centuries for its purity, which is carefully filtered through diatomaceous soil using a kieselguhr filter rather than charcoal in order to preserve the delicate flavours and aromas. Cape North Vodka was launched in Sweden four years ago where it is now the leading ultra premium vodka and following its launch in London, it has achieved the favour and respect of top Uk bartenders and Spirit Journalists.

4772 “One of the best vodkas I have ever encountered. It’s creamy-smooth on the palate with subtle flavours of citrus, vanilla and wheat grain perfect drunk neat or in a Martini with a twist of lemon.” – Paul Wootton, Editor of Class Magazine.

Winner of Silver Medal, International Wine & Spirit Competiton

Vodka does not get much better than this.

HAPPY VODKA DAYS

Graham D

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Pasta Dishes

October 3, 2011 12:43 pm | Posted by Graham D

Food and Wine Pairings: Pasta dishes (Continued from Blog “Food and Wine Pairing”)

Introduction:- This Blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the utlimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

Food Being Featured:- Pasta dishes a a big favourite of so many around the world. A favourable feature dishes contain tastey sauces and these sauces create great flexibility regarding the choice of wine.

Challenges:- The challenge of pairing pasta dishes with wine can be exciting and enjoyable because of the accomodating nature of pasta. Many dishes will equally match a red, white, rose or sparkling wine. Where people have preferences, then you may wish to alter choices of different wine when serving you pasta dishes.

Recommendations:- Pasta is synonymos with Italy and convention often suggests serving Italian wines with Italian pasta dishes.Staying with tradition why not select a full bodied Chianti with a rich meat based dish such as lasagne or pasta with meatballs. Staying with the red wines and being a little experimental, why not pair a lite fruity Valpolicella or Brouilly with a seafood pasta dish flavoursome cheese sauce, the match can be perfect. For white wine lovers, try Pinot Grigio with Fellucine, Alfredo or Macaroni Cheese. For Rose wine lovers, try Le Pas de la Rhone, it’s the perfect match.

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’oeurves, starters, soups, main courses and deserts. Also view Great Friends-Cheese and Wine for cheese and wine pairing.

Next Article :- Vegetarian Dishes

Happy Pasta Dishes and Wine Pairing Days

Graham D


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Chairman’s Reserve Rum, St Lucia

August 21, 2011 5:49 pm | Posted by Del

Caribbean Rum at its very best

In 1922 , the Barnard family purchased the large sugar estate of Dennery. Ten years after that purchase, the young Denis Barnard founded a distillery at Dennery. The grandson of the original owners of Dennery is still the current Managing Director of St Lucia Distillers, now based at Roseau. The family run factory has been modernised over the years and new technologies and improvements constantly incorporated. A Pot Still was installed in 1998 and has meant that especially high quality flavourful rums which are still being aged , are now being produce. Two more Pot Stills have been introduced, adding to the variety of rums being produced.

chairmans-resChairman’s Reserve is a blend of doubled distilled pot still and column still rums, aged for up to five years in bourbon barrels. The pot still richness comes through on the nose along with juicy fruits and a hint of honey. A medium bodied palate with a soft feel, a hint of vanilla and spices. Delicious on its own, but works well in a Mojito and many other great drinks.

img_9394Chairman’s Reserve Spice is the latest addition to the St Lucia Distillers range. Based on the same high quality spirit, it has been infused with authentic Caribbean spices such as cinnamon, clove, nutmeg and vanilla and richeria grandis which is known locally as “bois bande” to create a genuine St Lucia experience.

Try it over ice with ginger beer or cranberry juice for a refreshing long drink,

Winner of Gold Medal “Best in Class ” International Wine and Spirit Competition, Winner of Double Gold Medal, San Francisco Spirits Competition

Rums of a very special nature

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