Retailer Marks and Spencer have an excellent wine range, and in line with their aspirational target consumers they aren’t afraid to go up market now and again. Here are six of Marks and Sparks’ super sparklers:
This is a blend of two out of the three traditional white Cava grapes, being 75% Macabeo and 25% Parellada (no love for Xarel-lo this time!) For those not aware, Cava is made in the same way as Champagne (the “traditional method”) from a delimited area of Spain, most of which is in Catalonia near Barcelona. This is a step above the bargain basement Cava which does the label no good – it’s nice and toastybut balanced.
It’s not like me to recommend a rosé so be assured this is a lovely drop! Produced by Segura Viudas, this is made from 100% Trepat, a local black grape which can give Cava lots of character. It has lots of red fruit and herbal notes which give it a savoury edge. Would be perfect with lots of starter dishes.
English sparkling wine producers are very good at the Blanc de Blancs style (in my humble opinion), mainly because they allow the English trademark acidity to come through, but with the edges smoothed off with substantial lees ageing. This effort from Sussex producer Ridgeview is quite freshand linearbut has the toasty lees characters which I love.
Louis Vertay Brut NV (12.0%, 10.5 g/L, €48.00)
I’ve never met Monsieur Vertay but his Champagne is a cracker. It’s a blend of equal parts of the three main Champagne grapes – Pinot Noir, Chardonnay and Pinot Meunier – from the 2013 harvest with some older reserve wines added. The two Pinots make themselves known through lovely red fruit on the attack and mid palate with citrus notes from the Chardonnay finishing it off. Give it to me now!
Louis Roederer Brut Premier NV (12.0%, 10.0 g/L, €60.00)
Although most well known for their Prestige Cuvée Cristal, Louis Roederer also make some fine Champagne at lower price points. At €60 retail this is five times the price of Cavas above but less than a third that of Cristal, and for this Champagne lover it is worth buying as a treat. The blend is 40% Pinot Noir, 40% Chardonnay and 20% Pinot Meunier, with 10% of the total coming from reserve wines. It’s a sumptuous, textured, gorgeous wine.
Oudinot Cuvée Tradition Magnum NV (12.0%, 10.0 g/L, €75.00)
Although this has a higher price than the Louis Roederer there’s an important word in the description – MAGNUM! There’s something quite decadent about drinking from a magnum of Champagne, and I’m not ashamed to say I’m a fan. I don’t know if it has the status officially, but I think of Oudinot as M&S’s house Champagne – and that’s no bad thing. The blend is 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier – the extra Chardonnay comes through as extra citrusand freshness, so it would be great as an aperitif.
When I was asked to put on a wine tasting event for a birthday party, I asked what format the host wanted and the average level of wine knowledge among the guests. He replied that he was open about the format but that the partygoers would have varying levels of interest and knowledge in wine (a couple of heathens not even liking wine!) Furthermore, there would be different groups within the guests, so an arrangement which got them to mix well would be preferable.
The format we agreed on was one that has worked well for me at many events in the past, and has been progressively honed over the years. I split the guests into two teams, led by the birthday boy and his wife respectively. Six wines were served blind: two sparkling, two white and two red. For each wine, the teams had to guess five aspects:
Now, blind tasting is actually pretty difficult even for seasoned professionals, so to make things a bit more reasonable there were 5 answers to chose from for each question, for each wine. The teams could then go for more points if they were pretty sure what the wine was (e.g. choosing “Italy – Veneto” for origin and “Glera” for grape(s) if they thought it was a Prosecco) or hedging their bets.
As for the wines selected? The host is a fan of classic Bordeaux and Burgundy but wanted to try other styles, so he asked me to choose some personal favourites. I sourced them from Tesco (supermarket) and Sweeney’s wine merchants, so that if attendees liked the wines they would have a reasonable chance of finding them later.
So without further ado, here are the wines and the options for each question:
Marqués de la Concordia Cava 2013 (11.5%, €17.99 at Sweeney’s)
Both teams guessed this was a Cava and had it in the right price band. I’m not a fan of cheap Cava but this is actually a nice bottle at a pretty nice price. I’d much prefer to drink this than most budget Proseccos!
Tesco Finest Vintage Grand Cru Champagne 2007 (12.5%, €35.00 at Tesco)
Perhaps the proliferation of cheaper Champagnes at Lidl and Aldi have changed people’s preconceptions of how much Champagne costs, as both teams selected €20 – €30. The biggest Champagne brand in the world – Möet & Chandon – is usually listed at €50+…but I reckon this is far better, at a significantly lower price.
Prova Regia Arinto VR Lisboa 2014 (12.0%, €13.00 at Sweeney’s)
This is an old favourite of mine from the days of Sweeney’s regular tastings. It now comes in two versions, the above pictured Vinho Regional and a slightly more upmarket DOC. Whispers of “It’s Riesling, look at the bottle” were heard, and I can see the logic (the bottles were wrapped in foil so the silhouette was visible). Several tasters thought it didn’t taste of much at all, and I’d have to agree to a certain extent – it’s definitely worth trading up to the DOC for more flavour intensity.
McWilliams Mount Pleasant Elizabeth Hunter Valley Semillon 2005 (12.0%, €19.99 at Tesco)
This was a really polarising wine, and one that totally misled tasters as to its age – most thought it a 2015 or 2014, when in fact it was from the 2005 vintage! Hunter Valley Semillon is one of the true original styles to have come from Australia. Unoaked, it is all fresh lemon in its youth, but with significant bottle age it gains toastiness and rich flavours. This is a bottle you can buy now and hide in the bottom of a wardrobe for a decade!
Cono Sur 20 Barrels Pinot Noir 2014 (13.5%, €26.00 at Sweeney’s)
Probably the best-received wine of the evening! This is a lovely wine, and one that beats off most of the competition at anything close to the price. Its richness and spiciness (for a Pinot Noir) did lead some to think it was a Shiraz – understandable. This was the wine which people queued up to snap the label of so that they could seek it out!
Diemersfontein Pinotage 2014 (14.0%, €23.00 at Sweeney’s)
Another polarising wine, with several not sure if they liked it or not – and to be fair, it’s not for everyone. This is the “Original Coffee and Chocolate Pinotage” and I happen to like it – don’t listen to the Mochas (sorry!) Of course the grape and origin weren’t explicitly listed so they were both “other” – a bit sneaky on my part? Perhaps…
**If you are interested in having a wine tasting party or other event then please ask me for details**
The end of January to April is a very busy time in the Dublin wine calendar, with lots of country, producer and distributor portfolio tastings. Among the many excellent events is Tindal’s Portfolio Tasting at the swanky Marker Hotel in Dublin’s Dockland. I had less than sixty minutes to taste so had to pick and choose; here are the white wines which impressed me most.
Domaine William Fevre Chablis 1er Cru Montmains 2012 (€45, Searsons (online & Monkstown) and 64 Wine (Glasthule))
William Fevre is undoubtedly in the top echelon of Chablis producers with an extensive range across the chablis hierarchy. This Premier Cru is better than some Grand Crus I have had, combining zingy acidity, minerality and ripe fruit. Drinking well now but will continue evolving over the next decade.
Domaine William Fevre Chablis Grand Cru Bougros “Côte Bouguerots” 2009 (€90, Searsons (online & Monkstown), Gibneys (Malahide))
Moving up to Grand Cru level and an older, warmer vintage brings even more complexity, fruit sweetness and integration. There is still Chablis’s trademark stony minerality and acidity, so it remains refreshing. Would pair well with white and seafood up to gamebird.
Domaine Bouchard Père et Fils Meursault “Les Clous” 2013 (€47.50, Searsons (online & Monkstown)
Whereas a ripe Chablis might conceivably fool you into thinking it came from further south in Burgundy, the converse could not be said of this Meursault – it is decidedly of the Côte d’Or. Bouchard was established close to 300 years ago and have expanded their land under vine at opportune moments.
Meursault is probably my favourite village in the Côte de Beaune, and is the archetype for oaked Chardonnay. This being said, the use of oak is often judicious, and so it is here; there’s plenty of lemon and orange fruit with a little toastiness from the oak. Very nice now, but a couple more years of integration would make it even better.
Craggy Range Kidnappers Vineyard Hawkes Bay Chardonnay 2013 (€27.95, Searsons (online & Monkstown), Parting Glass (Enniskerry))
This is a cool climate Chardonnay from one of my all time favourite producers, Craggy Range. The origin of the usual name is explained on their website:
Its namesake, Cape Kidnappers, comes from an incident that occurred during Captain Cook’s first voyage to New Zealand in 1769. When Cook attempted to trade with the native Maori in an armed canoe, a Tahitian servant of Cook’s interpreter was seized. The servant later escaped by jumping into the sea after the canoe was fired upon.
Hawke’s Bay does have some fairly warm areas, with the well-drained Gimblett Gravels in particular perfect for growing Syrah and Bordeaux varieties, but cooler parts are located up in the hills or – as in this case – close to the coast. The aim is apparently to emulate Chablis; with only a little bit of older oak and clean fruit, it’s definitely close. The 2013 is drinking well now but will benefit from another year or two – the 2008s I have in my wine fridge are really opening up now!
Another intriguingly named wine. In 1298 the Abbots of the nearby Murbach Abbey were given the status of Prince of the Holy Roman Empire by Emperor Frederick II, and were henceforth known as Abbot Princes.
This is clean and somewhat simple, but fruity and expressive. When done well, Pinot Blanc can be versatile and more approachable than many other of the Alsace varieties – it will go with lots of things, is well balanced and fruity enough to drink on its own.
Schlumberger have Riesling vines on several of their Grand Cru properties, and it’s a wine geek’s dream to taste them head to head to see what the difference in terroir makes. All wines are organic and biodynamic; whether you place importance on these or not, the care that goes into them certainly pays dividends in the glass.
This 2012 Saering is still very young, showing tangy lime and grapefruit, but a pleasure to drink nevertheless.
This late harvest Gewurztraminer is named after the family member Christine Schlumberger who ran the firm for almost 20 years after the death of her husband, and was the grandmother of the current Managing Director Alain Beydon-Schlumberger.
All the fruit is picked late from the Kessler Grand Cru vineyard, packed into small crates so as not to damage the fruit, then taken to the winery for gentle pressing. Fermentation can take from one to three months using ambient yeast.
On pouring, fabulous aromas jump out of the glass – flowers and white fruit. They continue through to the palate, and although the wine feels round in the mouth it is tangy and fresh, far from cloying. A seductive wine that exemplifies the late harvest style.
Valentine’s Day is associated with romance, and hence the colour pink. This often means that rosé wines are promoted at this time of year, but as they aren’t generally my thing I thought I would recommend a dozen wines of differing hues from O’Briens, who are offering 10% back on their loyalty card (or wine savings account as I call it).
These wines are mainly higher priced for which I make no excuse – these are treats for yourself and / or your significant other! Of course, they would make a nice treat for Mother’s Day or at any time of year…
Chateau Kirwan Margaux Troisième Cru 2010 (€95.00)
The last of Bordeaux’s fantastic four vintages within eleven years (2000, 2005 2009, 2010) allows this Margaux to show its class but be more approachable than in leaner years. You could keep this for another decade or two if you didn’t want to drink it yet. Decant for several hours after opening if you can, and serve with beef.
One of Penfolds’ top Cabernet Sauvignons which combines power, fruit and elegance. 2010 happened to be a great vintage in South Australia as well, so if you’re climbing the quality tree it’s a good time to do it. Being a Cab means it’s all about cassis, intense blackcurrant aromas and flavours, with some vanilla to go with it.
This is a very interesting wine for the geeks out there as it is a custom blend of parcels from well known appellations from around Bordeaux including Paulliac, Graves and Canon-Fronsac. It was created by JM Cazes group winemaker Daniel Llose and O’Briens Head of Wine Buying Lynne Coyle MW. Oh, and it tastes wonderful as well!
Ata Rangi is one of stars of Martinbrough, an hour or so drive from Wellington in the south of New Zealand’s North Island. Crimson is their second wine intended to be drunk while young rather than laid down, but it is first rate in quality. Beats any Pinot from France at this price point.
This isn’t a token rosé, it’s a proper Champagne which happens to be pink. Lanson’s house style is based on preventing / not encouraging malolactic fermentation in the base wines, meaning they remain fresh and zippy even after the secondary alcoholic fermentation which produces the fizz. Texture is key here as well, and the lovely red fruits have a savoury edge. You could even drink this with pork or veal. Great value when on offer.
Another Champagne which is even less expensive, but still a few steps above most Prosecco and Cava on the market. The regulations for non vintage Champagne stipulate a minimum of 15 months ageing on the lees, but the lovely toasty notes from this show it has significantly more than that. Punches well above its price.
The Loire Valley is home to a multitude of wine styles, including Crémant (traditional method sparkling) such as this. Made from internationally famous Chardonnay and local speciality Chenin, it doesn’t taste the same as Champagne – but then why should it? The quality makes it a valid alternative, not surprising when you learn that it’s owned by Bollinger!
Late Bottled Vintage (LBV) is a great way to get into serious quality Port without paying the full price for Vintage Port. Whereas the latter is bottled quickly after fermentation and laid down for many years, LBV spends time maturing in casks. There it slowly loses colour and tannin but gains complexity. Graham’s is one of the most celebrated Port Houses and their LBV is one of the benchmarks for the category.
Grand Cru Chablis is a very different beast from ordinary Chablis. It’s often oaked, though sympathetically rather than overpoweringly, and can develop astounding complexity. Among the seven (or eight, depending on who you ask) Grand Crus, Les Clos is often regarded as the best of the best. At just over five years from vintage this is still a baby – it would be even better in another five years but it might be impossible to resist!
Pouilly-Fuissé is probably the best appellation of the Maconnais, Burgundy proper’s most southerly subregion which borders the north of Beaujolais. The white wines here are still Chardonnay, of course, but the southerly latitude gives it more weight and power than elsewhere in Burgundy. Oak is often used in generous proportions as the wine has the fruit to stand up to it. This Château-Fuissé is one of my favourites from the area!
It’s a Sauvignon Blanc, but then it’s not just a Sauvignon Blanc. Kevin Judd was the long time winemaker of Cloudy Bay, finally branching out on his own a few years ago. The wild yeast and partially oaking give this a very different sensibility from ordinary Sauvignons. It’s not for everybody, but those that like it, love it!
One of my favourite New Zealand wines, full stop. I have mentioned this wine several times over the past few years…mainly as I just can’t get enough of it! It’s made in Waiheke Island in Auckland Bay so has more weight than, say, a Marlborough Chardonnay, but still enough acidity to keep it from being flabby. Tropical fruit abounds here – just make sure you don’t drink it too cold!
As I wrote several articles for Glass Of Bubbly Magazine in 2015 I had an understandable focus on fizz during the year, and I was fortunate to be invited to a number of excellent sparkling wine tastings.
Here are ten bottles of bubbles which impressed me during the year:
10. Cordorníu Anna Blanc de Noirs (€10, Madrid airport)
There is so much ordinary Cava around, especially in supermarkets, that’s it’s easy to look past the category completely. The market is dominated by two large players, Freixenet and Cordorníu, whose everyday bottles are…everyday quality, at best. Part of this is due to the indigenous grapes usually used, which are rarely seen in a bottle of fizz outside their homeland.
Cordorníu’s Anna range is a significant step up in quality, using Chardonnay for a Blanc de Blancs and Pinot Noir for a Blanc de Noirs. In my Francophile eyes, using the two most renowned Champagne grapes for superior bottlings is no coincidence. Pinot gives it some lovely red fruit flavours, and time on the lees adds beautiful brioche notes. I was lucky to receive this as a present and shared it with wine blogger friends in early 2015.
9. Man O’War Tulia Blanc de Blancs 2009 (€37, O’Briens)
Because of the importance attached to time spent on the lees in Champagne and other quality sparkling wine regions it is easy to forget that there is an alternative – time maturing in bottle after disgorgement. It doesn’t give the same results, but here is an example of a delicious fizz which has had only nine months on the lees but a further five or more years in bottle.
Chardonnay is often lean and clean when used in fizz but Man O’War’s Waiheke Island grapes give Tulia sumptuous, ripe exotic fruit flavours. This often sells out soon after a consignment arrives, so grab it while you can.
8. Champagne Oudinot Brut NV (€39, M&S)
One of the plus points of 2015 was getting much better acquainted with Marks and Spencer’s wine range, as I’ve only had the odd bottle from them previously. This is their house Champagne (though not a private or own label) but deserves to be taken seriously as a wine.
The info from M&S states that it is 100% Chardonnay, though to me it tastes quite a bit richer than I’d expect if that were the case. It does have crisp acidity and bright citrus notes which make it versatile and very drinkable.
7. Piper-Heidsieck Cuvée Sublime Demi-sec NV (N/A in Ireland)
One of the surprises for me at the Grandes Marques Champagne tasting held in Dublin was the number and quality of the sweeter styles of Champagne. So much so, in fact, that it inspired me to write a Glass Of Bubbly article titled “Sugar, Sugar – The Divergence of Sweetness in Champagne” (you know how I like a cheesy title).
Piper-Heidsieck’s offering in the sweeter category is dubbed “Sublime” – and it’s an apt moniker as it’s probably the best sweet sparkling I’ve ever tried. Cuvée Sublime is assembled from over a hundred different base wines, aged and blended over four years. There’s something of a Danish pastry about it – candied fruit, pastry and sweet vanilla, just sumptuous!
6. Nyetimber Classic Cuvée 2010 (Liberty)
The 2009 vintage was hailed as the best yet for Nyetimber, especially since the wife and husband team Cherie Spriggs and Brad Greatrix took charge of winemaking. Hearing that 2010 was even better still made me a touch wary of hype, but on tasting it I had to agree!
This is delicious now but I’m looking forward to tasting it with a little more age behind it.
5. Drappier Brut Nature Sans Soufre (POA, The Corkscrew)
The Côtes des Bar is sometimes looked down upon by the Champenois of the Montagne de Reims, Vallée de la Marne and Côte des Blancs, but in the hands of a great producer the vines down here can create magic. Champagne Drappier is one such producer, and although they have a majority of Pinot Noir vines, they also specialise in making Champagne from some of the almost forgotten – but still permitted – grapes of the region, including Arbane and Petit Meslier.
Furthermore, they have much lower sulphite levels than most other producers, requiring extremely fastidious handling and hygiene. This bottle goes even further – it has no dosage, so is bone dry, but also no sulphur added at all. Wonderfully aromatic on the nose, it is fresh and dry – though not austere – on the palate. Brut zero Champagnes are often slightly out of kilter, but this doesn’t miss the sugar at all – the true sign of a great Champagne that lives up to the motto of “Vinosity and Freshness”!
4. R&L Legras Cuvée Exceptionelle St Vincent 1996 (€147, BBR)
As Champagne vintages go, the debate over whether 1995 or 1996 was the better still continues. This wine makes a strong case for the latter! Old Chardonnay vines help produce intensely concentrated citrus flavours and aromas – and although it is now 20 years old it still tastes youthful – it should see out another 10 years without a problem.
R&L Legras is a small Grower based in the north of the Côte des Blancs, probably my favourite subregion of Champagne. The quality of the wines is reflected in the number of Parisian Michelin starred restaurants which list them – the purity of the fruit is incredible.
3. Gusbourne Estate Late Disgorged Blanc de Blancs 2007 (Gusbourne Library)
Although its first vintage (2006) was only released in 2010, Gusbourne Estate of Kent is already part of the top echelon of English sparkling producers, and is gradually expanding the range of wines it produces. In addition to the regular Blanc de Blancs, Rosé and traditional blend, they also put aside a few bottles of their 2007 Blanc de Blancs for later disgorgement, i.e. it spent an additional three years in bottle on the lees on top of the normal three year ageing period.
Tasting it alongside the regular 2008 BdB showed the additional time made a huge difference to the wine – softer in acidity and sparkle, yet more textured, and oodles (technical term that!) of brioche character. It was obviously still a sparkling wine yet had transcended that, just like mature Champagne does in its own way.
I feel privileged to have tried this and I look forward to more “experiments”!
2. Bollinger La Grande Année Rosé 2005 (€150, O’Briens, Mitchell & Sons)
Even fans of Blankety Blank fizz like myself can’t help but love Bollinger with its richness and red fruit. It has a fantastic reputation and image, yet unlike some Grandes Marques it delivers on those promises. The non vintage Special Cuvée is probably the best big name NV you can get without spending silly money, and the prestige vintage La Grande Année (LGA) measures up well to the likes of Dom Pérignon at less than two thirds the price.
The Irish launch of LGA 2005 was held at the trendy Marker Hotel in Dublin. To my surprise the LGA was actually outshone by another wine – its rosé counterpart! I don’t normally choose rosé Champagne but this was outstanding – gingerbread, spice, strawberry and lemon plus toasted brioche. Just a fabulous wine!
1. Krug Grande Cuvée NV
Krug is possibly the most prestigious sparkling wine in the world. No ordinary NV this – Krug prefers the term “multi-vintage”. In fact, this wasn’t even an ordinary bottle of Krug – it was one that I had been keeping in my wine fridge for several years and decided to crack open to celebrate my second blogaversary – I had been writing for two years to the day – just before the opening of new wine bar The Cavern.
Sipping it in the sun, watching people go by, was one of the most relaxing experiences I could imagine. I managed to interpret the serial numbers on the bottle to find that it was bottled at least four years previously, which was reflected in the more mature notes coming through.
I love mature Champagne, and now I can say that I love mature Krug!
Better than Moët for half the price! Do I have your attention now? Read on…
If you’re in a happy mood and fancy a glass of fizz sat on the patio, this might just be your thing.
Langlois-Château Crémant de Loire Brut NV (€23.99, O’Briens)
Crémant de Loire is one of the many traditional method sparkling wines made in France in addition to Champagne. The Loire Valley is home to the second by volume after Alsace; Burgundy, Bordeaux and the Jura also make good examples. The method for Crémant is the same as for Champagne, but the grape varieties differ depending on the area, and the minimum time ageing on the lees is shorter than Champagne’s 15 months (for non-vintage).
Langlois-Chateau is actually owned by Champagne House Bollinger, who know a few things about quality sparkling wine. The blend for this bottling is :
Chenin Blanc (a Loire white grape)
Chardonnay (the ultimate white grape for sparkling wine)
Cabernet Franc (a versatile black Loire grape used for red, rosé and sparkling wine)
As soon as you pour a glass the fine mousse and persistent fine bubbles show the wine’s class. On the nose there’s rich citrus and red fruit, wrapped in lovely pastry – the sign of significant lees ageing. It’s heavenly to drink, as the aromas flow through to the palate, with acidity and sweetness beautifully poised.
People who know good Crémants often mention how good value they are; while this fact is true, bottles such as this deserve to be assessed purely on quality grounds – it’s a damn fine drop!
Being a bit of a geek (in wine, but other things as well) and possibly with a few ADHD tendencies, I’m a sucker for patterns and lists. On my recent holiday in Portugal I started jotting down the different colours associated with wine, whether often used in descriptions, grape names or something else, and came up with A LIST.
Now, this is only from my own thoughts, so I’ve very happy to add any suggestions that you may have (leave a comment or send a Twitter message).
And did I mention I’m partially colourblind? That’s my excuse and I’m sticking to it…
So, in alphabetical order…
A WSET term for a deep dark gold colour, often apt for aged / oaked / sweet wines.
Georgian Amber Wine is made in the traditional way in clay pots (a bit like amphorae) called Quevris which are buried underground.
As a general rule, the grapes that make red wine are black, not red.
Some always have black as part of their name – e.g. Pinot Noir – where there are different versions of the grape in different colours.
Some black grapes don’t usually need the suffix “Noir” as they are far better known than their siblings, unless a comparison is being made – e.g. Grenache is assumed to be the black version (as opposed to Blanc or Gris), but sometimes it is annotated as Grenache Noir.
The famous Black wine of Cahors which is a deep, dark, opaque Malbec blend.
The definition of Black Wine according to the motto of the Domaine Le Bout du Lieu: “If you can see your fingers through the glass, it’s not a Cahors.”
Pinot Meunier is sometimes known as Schwarzriesling – literally “Black Riesling” – in Germany!
Blau is of course German for “blue”, so this variety commonly found in Austria is a blue Frankish grape, evoking Charlemagne and his empire.
In Hungary the grape is known as Kékfrankos, which has the same literal meaning but sounds like a Greek ailment.
A term used to describe Californian rosé, especially the sweetish stuff made from Zinfandel.
What any self-respecting wino does when drinking the above wine (miaow!)
Obviously a shade of red, it’s usually connected to older red wines
For some reason Burgundy as a colour only ever refers to the region’s red rather than white wines.
Quite well established as a colour outside of the wine world…I bet few garment wearers think of Pinot Noir…
The oft litigious organisation that represents Champagne, the CIVC, don’t like Champagne being used as a colour when not directly connected to one of their member’s products.
However, it’s probably too late, the cat is out of the bag for describing a silvery-goldy colour – and to be honest, should they really complain if it’s an Aston Martin?
The well known term for red Bordeaux wine.
However, the term actually originates from Clairette, a dark rosé style wine still made in Bordeaux (and was actually how most Bordeaux looked back in the day).
Now often used to mean wine- (or blood-) coloured.
A WSET approved term for a mid shade of red, in between Ruby (another gemstone) and Tawny.
Mature and / or sweet white wine is often described as gold, particularly Tokaji.
Burgundy’s heartland subregion of the Côte d’Or is literally the “Slope of Gold”.
While “green wine” might not sound that pleasant a concept, it is of course the literal translation of Vinho Verde from northern Portugal.
By extension, used as a term for certain flavours which either invoke youth or the taste of something green (e.g. asparagus in Sauvignon Blanc)
Mid coloured grapes such as Pinot Gris (yay!) or the Italian equivalent Pinot Grigio (boo!)
Vin Gris (literally “Grey Wine”) is the term used for a white(ish) wine made from black grapes.
Often has a little more colour than a Blanc de Noirs, e.g. the Gamay-based AOC Côtes de Toul from Lorraine.
Quite a trendy type of wine at the moment, basically making a wine from white grapes using red wine methods, particularly lots of contact between the juice and the skins – different but interesting.
Orange Muscat is a variant of the ancient but popular Muscat family
Also a wine growing town in New South Wales, Australia, whose symbol is an apple – go figure!
In fairness, orchard regions are often good for making wine.
David Bird (author of Understanding Wine Technology) makes a valid point asking why we use the term rosé in English when we say red and white quite happily instead of rouge and blanc.
While reading a book on Port I came across a new colour category of grape: Roxo
Many grapes – and actually many wines – look quite purple, but Portugal is the first country I have seen to actually have a recognised term for it.
Obviously the huge category of red wine as a whole.
Tinta / Tinto, the Portuguese and Spanish words for red (when applied to wine) is used for many grape varieties and their pseudonyms, including Tinto Aragon and Tinta Cão.
One of the few grapes in French to have red in its name is Rouge du Pays, also known as Cornalin du Valais or Cornalin.
However, without Red Wine would faux-reggae band UB40 have been so popular? Everything has its downsides…
A bright shade of red, usually signifying a young wine.
A style of Port, often the least expensive, bottle young and so retains a bright red colour.
The grape Ruby Cabernet is a cross between Cabernet Sauvignon and Carignan, though usually included in cheap fruity blends.
A light shade of red, tending to brown, usually signifying an older but not necessarily fully mature wine
A style of Port which has usually been aged in wood rather than bottle, with colour fading over time.
White wine, of course, which covers a multitude of grapes and styles
White grapes (well many of them are of course more green than white) particularly those whose name includes white (in English or any other language) to distinguish them from darker coloured siblings, e.g. Pinot Blanc / Pinot Bianco / Weissburgunder.
Of course the Jura’s famous “Vin Jaune” (literally “yellow wine”) leaps to mind here.
Ribolla Gialla (thanks Jim) is the yellow version of Ribolla, generally found in the Friuli-Venezia Giulia region of northeast Italy and over the border into Slovenia.
If you’re a budding wine drinker (or you know one) looking to ensure you have the most essential wine accessories, but without laying out big bucks, this is the right guide for you.
PART 3 – Something to drink the wine out of – glasses
Although you could drink wine out of almost any kind of drinking vessel, glass is pretty much the best material for your …erm… glass known to man. Coffee mugs and polystyrene cups can hold liquid, but nothing beats the real thing. So, now we’ve established the material, it’s time for a fairly fundamental statement:
The type of glass you use makes a significant difference to how a wine smells and tastes.
As you’re reading a wine blog I’m assuming that this is of some importance to you. Here is a summary of the important characteristics of a good wine glass:
A proper wine glass needs to have a stem by which it can be held. This ensures that any chilled white wine isn’t heated up too quickly by a grasping hand and the bowl isn’t smudged with fingerprints (which makes examining the wine much more difficult). Of course, if you want to put it down on a flat surface then it will also need a foot to rest on.
It’s far more pleasant to drink from a thin wine glass than something which could double as a coffee mug. A cleaner edge means that you have precise control over how much you pour into your cakehole – which is a good thing, surely.
The glass should be transparent, not coloured, and not etched. Being able to see the wine properly is an important part of evaluation and appreciation.
A good glass needs a wide bowl with a narrower rim so that the aromas are gathered within the glass rather than evaporating out into the ether. It also means that when the glass is swirled to get the wine in contact with air, the wine stays in the glass…
Swirlability also depends (in tandem with shape above) on the capacity of the glass – it’s a lots easier with a bigger glass. Many wines, particularly reds and / or oaked wines, need space in the glass to breathe, so they are better if the glass isn’t too full. A bigger glass means a reasonable pour without filling it too high.
Let’s start by naming and shaming a few different types which you should avoid if looking to acquire some glasses:
1. Paris Goblet
The standard vessel of many French restaurants – those without at least a Bib Gourmand at least. They fulfil the very basic task of holding wine, but don’t hold enough and no good for swirling.
What am I, a fecking peasant? Tumbler’s are fine for water and water of life, but not for wine.
3. Champagne Flute
Traditional Champagne flutes are dead. Flutes might look pretty, but they aren’t that great for anything other than basic Prosecco or Moët. Anything I serve at home with a high Pinot content or significant ageing gets put into a white wine glass as a minimum, or even a (larger) red wine glass.
Now, I do have a few Riedel flutes, and they’re are wider than most, so they’re not too bad for the basic stuff.
4. Champagne Coupe
Supposedly made in the shape of a famous French woman’s breast (though the story varies), the coupe is great for making Champagne towers, but not for drinking the stuff – the aromas dissipate too quickly and so do the bubbles.
5. Cut Crystal
Waterford crystal by John Rocha. Don’t get me wrong, it’s really pleasing on the eye, worth of display in a cabinet, but it’s about as much use as a chocolate fireguard when it comes to appreciating wine. The lip is too thick, the pattern interferes with examining the wine and the lack of a decent bowl shape means if you swirl a wine you’ll probably end up wearing some of it.
6. INAO/ISO tasting glass
This might be a surprise for some, but although “official” tasting glasses are de rigeur on most wine course and at some trade tastings, they’re actually too small for many wines. As an example, when I was tasting a subtly oaked white Louis Jadot Burgundy earlier this year, the oak was over-emphasised by the ISO glass.
At bigger pro-events the tasting glass of choice is usually the Riedel Vinum Chianti Classico/Riesling, a significantly larger glass.
So, if you are on a budget, what sort of glass should you go for?
There are several high quality glass manufacturers, and many of them make different ranges which get more and more wine-specific and correspondingly more and more expensive!
But if you’re on a budget these are out of reach. I would suggest you could do with something cheap and cheerful such as this:
Even better would be something with a taller bowl, such as this:
If you drink quite a lot of white wine as well as red, then it’s worth getting some slightly smaller ones for white so that the wine doesn’t warm up too much – important for sweeter wines, for example.
Riedel Sommelier and Zalto glasses belong in another post entirely…
If you live outside the UK you might not know that the 23rd of April is St George’s Day, Georgie boy being the “patron saint” of England. Celebrations are so muted that, in general, you might not even know about the day if you do live in the UK.
But there’s no one quite as patriotic as an ex-pat, so I was determined to quaff some quality English sparkling on the day!
100% Chardonnay (of course). Of all of the three tasted, this was the most “English” in style, if there is such a thing; it’s the racy acidity which really stands out, making it perfect as an aperitif. Fresh Granny Smith apples dominate the nose, joined by citrus and minerality on the palate. This is the current release but I think it will keep on developing for years to come.
Nyetimber Classic Cuvée 2009
55% Chardonnay, 26% Pinot Noir and 19% Pinot Meunier. Probably the best Classic Cuvée (i.e. traditional Champagne blend) so far, this was on promotion at the ridiculously low price of €45 at Ely Wine Bar (where the above snap was taken) as part of Dublin Wine Festival.
Red fruit from the two Pinots arrives first followed by citrus from the Chardonnay. For research purposes I tried it both in a Champagne flute and in a normal white wine glass. It seemed fizzier in the first but a little softer and fruitier in the latter – an interesting experiment.
Ridgeview Grosvenor 2007
With a wine-making history almost as old as Nyetimber, Ridgeview are part of the establishment. For those who have heard Moët & Chandon’s fairytale about Dom Pérignon, here is Ridgeview’s take on sparkling wine:
Ridgeview’s trade mark MERRET™ is in honour of Englishman Christopher Merret. In 1662 he presented a paper to the Royal Society in London which documented the process of making traditional method sparkling wines. This was 30 years before the technique was documented in champagne. To celebrate Merret’s achievements Ridgeview has kept a London connection when naming our range of wines.
This was a different thing entirely. Amazing layers of tropical fruit and sweet brioche competed for attention. I would never have imagined that something this exotic was made in England. I can’t see this improving any further, but there was still underlying acidity to keep it all together. If you see any of this in your local wine shop, snap it up!
I was delighted to recently invite myself be invited to Classic Drinks‘ Portfolio Tasting at Fade Street Social Restaurant in the heart of Dublin. Classic supply both on and off trade in Ireland and given their portfolio of 800 wines there’s a good chance that the average Irish wine drinker has tried one.
Here are a few of the wines which stood out for me:
Champagne Pannier Brut NV (RRP €52.99)
Given my proclivities for quality fizz (a friend and fellow wine blogger dubbed me a “Bubbles Whore”, to which I have no retort) it was no surprise to see me making a beeline for the Champagne.
Louis-Eugène Pannier founded his eponymous Champagne house in 1899 at Dizy, just outside Epernay, later moving to Château-Thierry in the Vallée de la Marne. The current Cellar Master, Philippe Dupuis, has held the position for over 25 years. Under him the house has developed a reputation for Pinot-driven but elegant wines.
The Non Vintage is close to a three way equal split of 40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier. The black grapes provide body and red fruit characters, but the good whack (technical term) of Chardonnay gives citrus, flowers and freshness. A minimum of 3 years ageing adds additional layers of brioche. It’s a well balanced and classy Champagne.
From near Venice comes this blend of local and international white varieties: Garganega 50%, Chardonnay 30%, Trebbiano di Soave 20%.
Garganega is probably most well known for being the basis of Soave DOC / DOCG wines, whose blends often include the other local grape here, Trebbiano di Soave. In fact, the latter is also known as Verdicchio in the Marche region where it is most popular.
So how is it? Amazing bang for your buck. More than anything this is peachy – so peachy, in fact, that you can’t be 100% convinced they haven’t put peaches in with the grapes when fermenting! More info here.
Angove Butterfly Ridge South Australia Riesling Gewurztraminer 2013 (RRP €13.99)
Angove was founded in the beautiful region of Mclaren Vale (just south of Adelaide in South Australia) in 1886, and are still family run and owned, now by the fifth generation. The company has sixteen sub-ranges which span a large range of quality levels (and price brackets).
So why doesn’t the new World do more of this type of blend? Lots of citrus zing from the Riesling with just a touch of peachy body and spicy aromas from the Gewurz. The precise blend was the matter of some contention, with both (40% / 60%) and (30% / 30%) being quoted, though my guess would be closer to 80% / 20% as otherwise Gewurz would totally steal the show on the nose.
This would be great as an aperitif or flexible enough to cope with many different Asian cuisines – Indian, Thai, Chinese and Japanese.
Seifried Nelson Pinot Gris 2012 (RRP €20.99)
Internationally, Nelson is firmly in the shadow of Marlborough when it comes to both export volumes and familiarity with consumers. Although Nelson isn’t far from Marlborough at the top of the South Island, it gets more precipitation and produces wines of a different style.
Neudorf is one Nelson producer which has received accolades for its owners Tim and Judy Finn, and Seifried is another. From their website:
The Seifried family have been making stylish food-friendly wines since 1976. The range includes rich full Chardonnays, fine floral Rieslings, lively Sauvignon Blancs, warm plummy Pinot Noirs and intensely delicious dessert wines.
If you see the Seifried “Sweet Agnes” Riesling then snap it up, it’s delicious!
The 2012 Pinot Gris has an Alsace Grand Cru standard and style nose – so much stone fruit, exotic fruit and floral notes. On the palate these are joined by spice, pear and ginger. This would be a great food wine with its comforting texture
For my personal taste it would be even better with a touch more residual sugar than its 5g/L, but that’s just me and my Alsace bias. A lovely wine.
Laroche Chablis Premier Cru AOP Chantrerie 2011 (RRP €32.99)
More than just Chardonnay, more than just Chablis…in fact this is more than just 1er Cru Chablis, it’s a great effort. There’s a hint of something special on the nose but it really delivers on the palate – it just sings.
Laroche tells us that the fruit is sourced from several Premier Cru vineyards such as Vosgros, Vaucoupins and Vaulignau (I don’t know if selection is alphabetical…) and then blended together so the wine is more than the sum of its parts.
The majority (88%) is aged in stainless steel and the remainder (12%) in oak barrels. The texture and palate weight might lead you to believe that more oak was involved, but this also comes from nine months ageing on fine lees and the minimal filtration. Full info here.
Thanks to Classic Drinks and venue hosts Fade Street Social!