Spittoon.biz Feed

Channelflip Media, a London-based production company specialising in making three minute video shorties has released a "a light-hearted, funny wine show, called Olly Smith's Drink Tank"; the latest episode is entitled "Zinging Whites". I just watched it with the sound off - simply hilarious! I imagine it'll be rip-roaringly funny with the full audio experience...

Related articles by Zemanta

• BrewDog's Sink the Bismark! (spittoon.biz)
• From Bloggers to Gangs and the Future of Wine (wineconversation.com)

Channelflip Media, a London-based production company specialising in making three minute video shorties has released a "a light-hearted, funny wine show, called Olly Smith's Drink Tank"; the latest episode is entitled "Zinging Whites". I just watched it with the sound off - simply hilarious! I imagine it'll be rip-roaringly funny with the full audio experience...

Related articles by Zemanta

• BrewDog's Sink the Bismark! (spittoon.biz)
• From Bloggers to Gangs and the Future of Wine (wineconversation.com)

A mamouth "wine tasting with a difference" s being organised for the 12th April - The Big Portuguese Tasting. You can participate from the comfort of your armchair (as I'm likely to do, perhaps with a gathering of friends) or you can go to Lords Cricket Ground, John Lewis in Oxford Street or Waitrose Canary Wharf. Details are a bit sketchy at the moment, the big tasting website isn't up and running for example, but the early announcement gives us a chance to plan and get some friends invited... and get those wines purchased...

1) You can join in tasting with the irrepressible Oz Clarke starting at 7.30pm at Lords Cricket ground. (Tickets available from www.seetickets.com £15 per person)

2) Join in one of the 'on-line' outside events at John Lewis in Oxford Street, or Waitrose Canary Wharf.

3) View the tasting with Oz on-line at www.thebigtasting.com from the comfort of your own home.

All the wines being tasted are available from Waitrose so you can purchase in advance . There are six that will be tasted (links go to Waitrose online):

1. Tagus Creek Cabernet/Aragonez


2. Quinta de la Rosa Waitrose Douro red


3. Arco de Esperao Alenjejo


4. Tinta da Anfora


5. Vida Nove (assuming this is the red rather than the Vida Nova Rosé)


6. Quinta da Azevedo

You can also follow ViniPortugal and their preparation for the event on twitter at 'vpwine'. These details have been lifted from a facebook event.

The BIG Tasting with Oz Clarke
Date: Monday, 12 April 2010
Time: 19:30 - 22:30
Location: Lords Cricket Ground, Waitrose Canary Wharf, John Lewis on Oxford Street or from the comfort of your own home!

Related articles by Zemanta

• Quinta de la Rosa and their take on Portuguese rose (winesleuth.wordpress.com)

A mamouth "wine tasting with a difference" s being organised for the 12th April - The Big Portuguese Tasting. You can participate from the comfort of your armchair (as I'm likely to do, perhaps with a gathering of friends) or you can go to Lords Cricket Ground, John Lewis in Oxford Street or Waitrose Canary Wharf. Details are a bit sketchy at the moment, the big tasting website isn't up and running for example, but the early announcement gives us a chance to plan and get some friends invited... and get those wines purchased...

1) You can join in tasting with the irrepressible Oz Clarke starting at 7.30pm at Lords Cricket ground. (Tickets available from www.seetickets.com £15 per person)

2) Join in one of the 'on-line' outside events at John Lewis in Oxford Street, or Waitrose Canary Wharf.

3) View the tasting with Oz on-line at www.thebigtasting.com from the comfort of your own home.

All the wines being tasted are available from Waitrose so you can purchase in advance . There are six that will be tasted (links go to Waitrose online):

1. Tagus Creek Cabernet/Aragonez


2. Quinta de la Rosa Waitrose Douro red


3. Arco de Esperao Alenjejo


4. Tinta da Anfora


5. Vida Nove (assuming this is the red rather than the Vida Nova Rosé)


6. Quinta da Azevedo

You can also follow ViniPortugal and their preparation for the event on twitter at 'vpwine'. These details have been lifted from a facebook event.

The BIG Tasting with Oz Clarke
Date: Monday, 12 April 2010
Time: 19:30 - 22:30
Location: Lords Cricket Ground, Waitrose Canary Wharf, John Lewis on Oxford Street or from the comfort of your own home!

Related articles by Zemanta

• Quinta de la Rosa and their take on Portuguese rose (winesleuth.wordpress.com)

La Cuisine For the Wine Savvy: A Guest Post by Douglas Blyde:

With 25 to his name, the world's most Michelin starred chef, Joël Robuchon announced a culinary collaboration with 'true friend' and fellow super savvy businessman, Bernard Magrez, Wednesday. The venue: London's installment of his 'La Cuisine' restaurant, suspended between the leafy ground floor 'Atelier' and gilt, cut glass and onyx edged penthouse bar. Checkerpot tiled, with shiny ingredients mounted on racks, it felt oddly tempting to draw parallels between the formally informal decor here and that of a Pizza Express. Alas, big, black, bulbous apple sculptures blocked the view of fellow diners - a fillet of the good, greying and greedy members of the British wine world's glitterati...

Born in 1930's Bordeaux, press pack printings qualify Magrez's determination to succeed as stemming from a ruthless stonemason father. Indeed, the charming, confident, statuesque icon was apparently forced to endure daily hikes to school bearing the sign, 'I am lazy'. According to lucid top wine scribe Robert Joseph, Magrez was awakened to the world of commerce aged 25 whilst taking a bus road-trip around the US, being 'struck by supermarkets'. Back in Bordeaux, he purchased a small Port wine importer, channelling his energies into turning it into the vehicle for a best-selling whisky and budget, branded Bordeaux - an operation eventually bought by 'Castel' seven-years ago.

Whilst still fascinated by quantity, this collector of vineyards continues to harbour the ambitions of one who is 'rich and restless' (Peter Hellman). However, Magrez's focus now concerns solely top quality beverages, resulting in an enviable portfolio comprising Chateaux, Pape Clément, Tour Canet and Fombrauge (allegedly St. Émilion's largest) as well as plantings in Iberia, South America and North Africa.

Before being instructed to take root in a surprisingly warm chair at a long table today named after Magrez's estate, 'Les Grands Chênes' (winner of an '05 competition of 'Bordeaux versus California') smiling and occasionally winking staff plied guests with thickly chipped, joyously fatty slithers of Jamón Ibérico de Bellota. Aided by sticky '07 white Fombrauge (Sauvignon Blanc, Sémillon, Sauvignon Gris) the ruddy, soft, salty meat provided epic culinary foreplay.

The soundtrack of piped whistling mercifully dimmed and everyone's cod liver oil lubed joints folded into place, it was time for lunch proper, prepped by chefs whose full names were embroidered on red-piped black tunics. Under starters orders, a creative statement 'par' Robuchon made a luxurious statement. Initially resembling a tin of boot polish, when its lid was clasped, as a mini closh, free, the 'en surprise' was tense oscietra caviar pressed over sweet crabmeat.

Substantial curls of pink foie gras with truffle discs on firm, but absorbent truffle marinated potato landed next, followed by moist, plancha cooked sea bass with baby leeks, poignantly fresh ginger and bright spiced honey. This trio of dishes were partnered with '05 Pape Clément Blanc (Sauvignon Blanc, Sémillon, Muscadelle). Powerful, oak bevelled, and despite an illusion of nectarine-like sweetness, dry, with a feint lag of tannin, this struck me as the finest Pessac-Léognan I've ever slurped. It worked best with the smooth bass, but least against the ascerbic dressing of the truffled dish. Frustratingly, its dramatic price tag of over £100+ per bottle is exacerbated by the diminutive quantity in which it is made.

After hearing an engaging sizzling from the open plan kitchen, I delightedly fed on the milk fed result - two fragile looking lamb cutlets. Their cosy, greeting, fatty aromas mingled with a dried posy of fresh thyme and a gooey, roasted garlic bulb. A glorious plop of Robuchon's dare I say infamous, gluttonous, adhesive, mash potato was possessed by butter (against any doctor's advice, I begged seconds). Being soft, with silky tannins (the profile of many of Magrez's wines, beloved by critic, Robert Parker jnr.) the '00 magnum of Pape Clément (Cabernet Sauvignon, Merlot) enveloped the mashed pat, retaining acidity through to the end. Perhaps this was 2010's most seductive gastronomic combination, so far?

Surprisingly, the riper '03 (from an Impériale, equivalent to eight standard bottles) played out well with a fine, 'Haliborange' vitamin perfumed dessert featuring orange cream and sheerly cocoa rich Araguani chocolate. Adorned with a little flower, and brightly coloured, it was sufficiently inviting aesthetically and decadently perfumed to utterly ruin my Lent promise to avoid chocolate.

Magrez mentioned that with 35 estates, he could satisfy the most demanding of customers. 'As long as we listen to what they say, we won't get it wrong'.

Despite awful, over-stewed tea, and a slightly silly use of attractive but inedible garnishes such as coloured sandy grains to accentuate the pudding, Robuchon's meal had been as delicious as it was meticulous without being desperately filling, with dishes conversing well with Magrez's outwardly modern, but inwardly classic wines.

The duo will continue to 'celebrate their friendship' through food and wine synergy over all Robuchon's restaurants, which currently span eight cities worldwide. From where I sat, their mantra of kudos through quality and quantity seems believable.

A rich chocolate dessert is required. What I should have done is pick up a selection of top quality chocolate from the deli, plucked a half dozen free-range eggs from Highlands Farm and replenished the tin with local flour for the pastry. But I couldn't be arsed.

Instead a Seriously Chocolatey Waitrose Tarte au Chocolat landed in the hand-held basket. A sad sign of living alone but at least I can eat half the tarte in one sitting without being tutted at. And another slice the following morning as the sausages are frying!

Via twitter (another refuge for the company-craving single?) dark chocolate was recommended as an accompaniment to this new Liefmans Fruit Beer. The combination of rich chocolate tarte and the sweet, deeply fruit beer worked nicely. Not quite a perfect match as the complexity of the beer was slightly nullified by the food and the layers of fruit flavours - cherry, raspberry, strawberry - diminished into one sweet, juicy whole. Its a highly drinkable little brew coming in with 4.2% alcohol. The fizz adding to the freshness.

Sweeter than I was expecting, initiating thoughts of a grown-up alcopop, and not at all beery (malty/hoppy). Liefmans Fruit Beer is matured for 18 months on cherries then flavoured with cherry, raspberry, bilberry, elderberry and strawberry according to the rear label although the website lists juniper rather than elderberry). Sugar and Sweetener are also added but it comes in at just 99 calories in the 25cl bottle.

About to be filmed for another series of Come Dine With Me? A Chocolate Tart served with a little bottle of Liefmans Fruit Beer would make a fine dessert. Not that I watch Come Dine With Me at all you understand; that is reserved for the truly sad and lonely...

Liefmans Fruit will be available from all Waitrose stores from March 1st at £1.60 per 25cl bottle.

Liefmans' Fruit is a new introduction to the Liefmans range. It is based on older brother Liefmans Cuvée Brut (formerly Liefmans Kriek), a famous brown beer brewed just once a year and left to mature for 18 months on fresh, whole cherries. The new beer is then blended with fresh, natural fruit juices of strawberry, raspberry, cherry, elderberry and bilberry, before being crown-capped. The result is Liefmans Fruit, a highly refreshing fruit beer that is delightfully sweet, with the sparkle of Champagne and the freshness of a nicely chilled glass of wine.

A rich chocolate dessert is required. What I should have done is pick up a selection of top quality chocolate from the deli, plucked a half dozen free-range eggs from Highlands Farm and replenished the tin with local flour for the pastry. But I couldn't be arsed.

Instead a Seriously Chocolatey Waitrose Tarte au Chocolat landed in the hand-held basket. A sad sign of living alone but at least I can eat half the tarte in one sitting without being tutted at. And another slice the following morning as the sausages are frying!

Via twitter (another refuge for the company-craving single?) dark chocolate was recommended as an accompaniment to this new Liefmans Fruit Beer. The combination of rich chocolate tarte and the sweet, deeply fruit beer worked nicely. Not quite a perfect match as the complexity of the beer was slightly nullified by the food and the layers of fruit flavours - cherry, raspberry, strawberry - diminished into one sweet, juicy whole. Its a highly drinkable little brew coming in with 4.2% alcohol. The fizz adding to the freshness.

Sweeter than I was expecting, initiating thoughts of a grown-up alcopop, and not at all beery (malty/hoppy). Liefmans Fruit Beer is matured for 18 months on cherries then flavoured with cherry, raspberry, bilberry, elderberry and strawberry according to the rear label although the website lists juniper rather than elderberry). Sugar and Sweetener are also added but it comes in at just 99 calories in the 25cl bottle.

About to be filmed for another series of Come Dine With Me? A Chocolate Tart served with a little bottle of Liefmans Fruit Beer would make a fine dessert. Not that I watch Come Dine With Me at all you understand; that is reserved for the truly sad and lonely...

Liefmans Fruit will be available from all Waitrose stores from March 1st at £1.60 per 25cl bottle.

Liefmans' Fruit is a new introduction to the Liefmans range. It is based on older brother Liefmans Cuvée Brut (formerly Liefmans Kriek), a famous brown beer brewed just once a year and left to mature for 18 months on fresh, whole cherries. The new beer is then blended with fresh, natural fruit juices of strawberry, raspberry, cherry, elderberry and bilberry, before being crown-capped. The result is Liefmans Fruit, a highly refreshing fruit beer that is delightfully sweet, with the sparkle of Champagne and the freshness of a nicely chilled glass of wine.

Three items of note and certainly link-worthy:

1. My very good friend Jeanne is organising H2Ope for Haiti, an online raffle to raise funds for Concern Worldwide's relief effort in Haiti. She writes that she has selected

   "Concern Worldwide because of its long track record and quick response after the quake to provide clean drinking water and water purification tablets. This non-governmental international humanitarian organisation founded in 1968 works around the world to reduce suffering and work towards the ultimate elimination of extreme poverty in the world's poorest countries. Concern International has been working in Haiti since 1994 and had over 100 staff members on the ground when the earthquake struck. Despite losing several team members in the tragedy, they have been quick to act with distribution of supplies. Concern Worldwide estimates that its initial response to the emergency will last at least six months."

   The money raised by this raffle will be paid directly into Concern Worldwide's account by Justgiving and will be used exclusively for the Haiti relief effort.

   Tickets cost just £6.50 each and the list of over 30 prizes includes £200 worth of Virgin vouchers, an iPod shuffle, original artworks, many signed cookbooks by authors such as Skye Gingell, David Lebovitz and Simon Majumdar.

   A worthy effort indeed that I trust you will support.
   



2. Dynamic/Internet savvy retailer Naked Wines has released details of a £5 million investment fund for talented winemakers looking to set up in business.

   "We're looking to commission experienced, proven winemakers, who are looking to go it alone, to create stunning new wines for UK wine drinkers. And through the overwhelming support of our key investors, our community of Angel customers, we've been able to pledge a significant sum to launch the project.

   We will cover production costs, pay a salary, guarantee an order, market the wines, pay a profit per bottle sold... In other words, provide all the tools an independent winemaker needs to create their own wine, under their own label, without the risks usually associated with being self-employed in the wine world.

   All that remains is to raise awareness and get recruiting."

   Interested winemakers can find out more about the project, and apply for a slice of the pie, at http://www.nakedwines.com/workwithus
   



3. A little late in highlighting the discussion over on Guardian Food after my other friend (I'm sure I had more than two last time I looked...) Oliver Thring posted a thought provoking article on wine and the role of the critic - Wine Critics's Advice is Unchallenged Bunk. The follow-on reader comments, particularly those on food-wine matching are well worth reading. I've long attempted to explain the that wine education is worthy of pursuing; best summed up I feel by this comment by Fiona Beckett

   "Most people in my experience do appreciate a steer towards a food and wine combination that works just as if they're cooking something for the first time it helps to follow a recipe. No-one gets riled if you say that mozzarella goes with basil and tomatoes. Why get worked up if you suggest that oysters might go with Muscadet?"

   Basically, if you are happy to be guided by recipes or combining certain ingredients why the hostility towards a critics guidance on certain wine and food combinations?

   "Of course we need wine critics. And restaurant critics. And movie critics. And critics of the critics! Complex, provocative topics (like wine) will naturally inspire debate... around the dinner table, in the pub, on the internet, wherever. Whether I agree or disagree that a particular wine smells like "freshly cut tomato vines" doesn't matter. What's important is that there is open discussion and dialogue. The value is in the sharing of information. The listener/reader decides for themselves what's useful and what's not."

   The last quote from curlyluddite.

Three items of note and certainly link-worthy:

1. My very good friend Jeanne is organising H2Ope for Haiti, an online raffle to raise funds for Concern Worldwide's relief effort in Haiti. She writes that she has selected

   "Concern Worldwide because of its long track record and quick response after the quake to provide clean drinking water and water purification tablets. This non-governmental international humanitarian organisation founded in 1968 works around the world to reduce suffering and work towards the ultimate elimination of extreme poverty in the world's poorest countries. Concern International has been working in Haiti since 1994 and had over 100 staff members on the ground when the earthquake struck. Despite losing several team members in the tragedy, they have been quick to act with distribution of supplies. Concern Worldwide estimates that its initial response to the emergency will last at least six months."

   The money raised by this raffle will be paid directly into Concern Worldwide's account by Justgiving and will be used exclusively for the Haiti relief effort.

   Tickets cost just £6.50 each and the list of over 30 prizes includes £200 worth of Virgin vouchers, an iPod shuffle, original artworks, many signed cookbooks by authors such as Skye Gingell, David Lebovitz and Simon Majumdar.

   A worthy effort indeed that I trust you will support.
   



2. Dynamic/Internet savvy retailer Naked Wines has released details of a £5 million investment fund for talented winemakers looking to set up in business.

   "We're looking to commission experienced, proven winemakers, who are looking to go it alone, to create stunning new wines for UK wine drinkers. And through the overwhelming support of our key investors, our community of Angel customers, we've been able to pledge a significant sum to launch the project.

   We will cover production costs, pay a salary, guarantee an order, market the wines, pay a profit per bottle sold... In other words, provide all the tools an independent winemaker needs to create their own wine, under their own label, without the risks usually associated with being self-employed in the wine world.

   All that remains is to raise awareness and get recruiting."

   Interested winemakers can find out more about the project, and apply for a slice of the pie, at http://www.nakedwines.com/workwithus
   



3. A little late in highlighting the discussion over on Guardian Food after my other friend (I'm sure I had more than two last time I looked...) Oliver Thring posted a thought provoking article on wine and the role of the critic - Wine Critics's Advice is Unchallenged Bunk. The follow-on reader comments, particularly those on food-wine matching are well worth reading. I've long attempted to explain the that wine education is worthy of pursuing; best summed up I feel by this comment by Fiona Beckett

   "Most people in my experience do appreciate a steer towards a food and wine combination that works just as if they're cooking something for the first time it helps to follow a recipe. No-one gets riled if you say that mozzarella goes with basil and tomatoes. Why get worked up if you suggest that oysters might go with Muscadet?"

   Basically, if you are happy to be guided by recipes or combining certain ingredients why the hostility towards a critics guidance on certain wine and food combinations?

   "Of course we need wine critics. And restaurant critics. And movie critics. And critics of the critics! Complex, provocative topics (like wine) will naturally inspire debate... around the dinner table, in the pub, on the internet, wherever. Whether I agree or disagree that a particular wine smells like "freshly cut tomato vines" doesn't matter. What's important is that there is open discussion and dialogue. The value is in the sharing of information. The listener/reader decides for themselves what's useful and what's not."

   The last quote from curlyluddite.

A certain amount of controversy follows in the wake of the BrewDog brewery; not least this video advert for their latest high-alcohol offering.

Offended? Racist? Personally I think its laugh-out-loud funny. Items like shooting a penguin at a battleship is just gloriously funny.

The 41% Alcohol beer itself is now available in 330ml bottles at £40 each. I seldom buy a full bottle of wine at this price point so a small bottle of beer doesn't stand an earthly... or does it?

Sink the Bismarck! from BrewDog on Vimeo.

For your chance to taste Sink the Bismark! head to the Rake, Borough Market, London on Friday (19th Feb) from 8pm to 10pm. (The Rake - 14 Winchester Walk Southwark London SE1 9AG)

8pm-10pm on Friday 19th February - just drop by between these times. The tasting is free and will be in the upstairs room.

Related articles by Zemanta

• Strongest beer in the world: Brewdog produces 41% ale (telegraph.co.uk)
• Laithwaites New Flagship Vinopolis Store (spittoon.biz)

Taking over the vacated Majestic space in Vinopolis Laithwaites new flagship store opens this Friday.

From what I've heard the shop is impressive; including what they claim is the world's longest tasting table - an impressive 14 metres! The branch also stocks over 1,000 wines from 30 different countries. Not sure I could even list 30 wine making countries...

The official opening at 4pm - with the Mayour of Southwick - may well be worth a visit although the Saturday might be more exciting.

"Join staff from Laithwaites and Vinopolis, as well as stallholders from Borough Market, for a celebratory glass of champagne, canapés and wine tasting.

The celebrations continue on Saturday February 20th when Laithwaites is offering customers the unique chance to walk away with a bottle of the finest wine for just £5.

From 10am - 10pm, Laithwaites will offer 500 'mystery' bottles for sale to customers, all for £5 each. Highlights include Lafite, Haut-Brion, Mouton and mixed in amongst the bottles will be other established classics and New World discoveries (see the full list at laithwaites.co.uk/luckydip)"

Opening of the Laithwaites Store - February 19th 4pm - 6pm onwards
Wine Lucky Dip - February 20th 10am - 10pm

Related articles by Zemanta

• New Wine Shopping Experience at Vinopolis London (wineconversation.com)
• Bedales Wine Bar, Borough Market (spittoon.biz)

Taking over the vacated Majestic space in Vinopolis Laithwaites new flagship store opens this Friday.

From what I've heard the shop is impressive; including what they claim is the world's longest tasting table - an impressive 14 metres! The branch also stocks over 1,000 wines from 30 different countries. Not sure I could even list 30 wine making countries...

The official opening at 4pm - with the Mayour of Southwick - may well be worth a visit although the Saturday might be more exciting.

"Join staff from Laithwaites and Vinopolis, as well as stallholders from Borough Market, for a celebratory glass of champagne, canapés and wine tasting.

The celebrations continue on Saturday February 20th when Laithwaites is offering customers the unique chance to walk away with a bottle of the finest wine for just £5.

From 10am - 10pm, Laithwaites will offer 500 'mystery' bottles for sale to customers, all for £5 each. Highlights include Lafite, Haut-Brion, Mouton and mixed in amongst the bottles will be other established classics and New World discoveries (see the full list at laithwaites.co.uk/luckydip)"

Opening of the Laithwaites Store - February 19th 4pm - 6pm onwards
Wine Lucky Dip - February 20th 10am - 10pm

Related articles by Zemanta

• New Wine Shopping Experience at Vinopolis London (wineconversation.com)
• Bedales Wine Bar, Borough Market (spittoon.biz)

The 24th Loire Valley Wine Trade Fair/Salon des Vins de Loire ran over three days (1st - 3rd February 2010) last week. In addition to the great and the good of this oft ignored region offering their ranges to taste the Fair also hosts the Le Concours des Ligers competition. [Tweets from the Fair can be read via the #loiresalon tag]

"This competition is run by the Union des Oenologues de France and the Loire trade bodies. For the past 15 years, it has rewarded the finest Loire Valley Wines. More than 2,000 wines will be tasted by 300-plus professional tasters."

The gold medal winners were arrayed for sampling at the Palais des Ligers - a little side room to you and me - and while there I conducted a little tweeting. Rather than the 'normal' tasting note I endulged in a little creativity. This was inspired by a chat with Miss Bouquet. We both agreed that using traditional words such as acidity, tannin and so forth are an instant eye-glazing moment for the masses; so I decided to not use them.

As an experiment I'm not too sure that these 'work'; do these notes inspire people to try the wines, more so than the traditional mention of body, length, various flavours? Does the 140 character Twitter restriction mean they are fine for that medium but not suitable for 'proper' notes?

With wine in hand and mouth they made perfect sense at the time...

wine_scribbler: stand by for some unusual-for-spittoon tasting notes direct from the #loiresalon



wine_scribbler: #loiresalon just when the marmite tribe are safely tucked up in the cave berry throwing starts Bois Moze Anjou Villages 05 Cuvee Jean Joseph [Adegga / Snooth]



wine_scribbler: #loiresalon Jean Christophe Misandeau Saumur Champigny 07 a slither of liver served on a dusty roof tile, how do they balance it on a pebble? [Adegga / Snooth]



wine_scribbler: #loiresalon Sabler Verts Saumur Champigny 06 Cuvee des Sages The Francs having a gay moment on the blackfruit beanbag [Adegga / Snooth]



wine_scribbler: #loiresalon Chateau de la Bonneliere Chinon Rouge 08 stirring the berry compote with a chard green twig or three [ Adegga / Snooth]



wine_scribbler: #loiresalon roche honneur diamant prestige chinon rouge 08 - stoned on strawberries [Adegga / Snooth]



wine_scribbler: #loiresalon Montgilet Coteaux de l'Aubonce Les 3 Schistes 08 single bee honey; poured over peachy peaches; pineapple et tangerine [Adegga / Snooth]



wine_scribbler: #loiresalon Moncontour Nectar de Montcontour Vouvray Doux 05 a teaspoon of pineapple juice sieved through adonis' golden locks [Adegga / Snooth]



wine_scribbler: #loiresalon Gratien Meyer Saumur Brut Rosé - peachy cheecked milk maid frollacking in the hay barn; mind your head on the metal pale! [Adegga / Snooth]



wine_scribbler: #loiresalon Domaine de la Rouletière Vouvray Moussuex Brut 07 - bread rolling in spring meadowland; the pixie dust! the pixie dust! [Adegga / Snooth]

I'm not the target market for these wines that's for sure. While some may mention the need for a little midriff weight reduction, low calorie wines are not the way forward!

I'm at the pizza Express launch of two Leggara low-alcohol wines; both Italian. The red, a Sangiovese, is from Sicily while the white, a Pinot Bianco, was sourced from up north somewhere (no, not Leeds) but Piedmonte I believe.

Pizza Express gave their wine buyer, Adrian Garforth MW, the brief to create two wines to accompany their low-calorie Leggara pizzas. This range, incidentally, have proved to be hugely popular and are now Pizza Express's 2nd best selling pizzas. Not bad for a low calorie pizza that has a round cut out of the middle filled with a mound of rocket and a tomato!

A small glass of these new wines plus one of the Leggara Pizzas supply just 600 calories. That's 30% fewer calories than a standard pizza; great indeed for a lunch or those watching that midriff more intently than I.

The wines, to repeat, are not aimed at the likes of me (meaning a dedicated wine-person). If you 'go out for a pizza' you don't pick Pizza Express for the wine list (however much Adrian would like you to) but for the quality of the pizza. If you like to drink wine you can - they offer a decent little selection - but for the majority the wine is immaterial, it is simply part of the total ambience.

Pizza Express is right on trend though. Lower alcohol and lower calories are highly placed criteria for many, so offering a crisp white with 9% alcohol or a medium-bodied red with 9.5% alcohol and 1.6 (1.7 for the red) alcohol units per glass is going to resonate with many.

Both wines cost £4.50 for a small glass, £5.90 for a large and £16.55 for a bottle, about standard for a house wine.

The white is fine - picked early to keep the sugar levels down it is of course quite acidic but does have enough weight and flavour in support. The red I thought less of. Little in the way of tannins it lacked a backbone, being too soft and fruity overall for me. It appeared rather sweet too, even with just 4g residual sugar. Interesting, talking to Adrian regarding its development, just by adding 4% Merlot to the Sangiovese "added so much more in terms of flavour". They have made 10,000 cases of the red and 6-7,000 cases of the white.

It's all about "striking the balance" as Adrian put it. A difficult one to pull off I imagine - you have to pick early to lessen the sugars (which turn to alcohol or remain as sweetness) but not so early so as to actually have some flavour and get some colour. There is no de-alcoholising allowed as this harsh process also strips flavour. In addition to keeping the calorie count low you have to watch the price; paying a premium for grapes that are not totally ripe for example. But Pizza Express have pulled it off producing two highly drinkable wines with flavour, but low in alcohol and calories.

There will be a rosé, also made from Sangiovese, currently in development and due for a spring/summer release.

[Flickr hosts a series of photos taken during the wine launch event; you may see me in there making pizza, along with friends Dimas and Natalie. The Wine Sleuth popped in late ;-) ]


Related articles by Zemanta

• Pizza Express and their low alcohol wines (winesleuth.wordpress.com)

I'm not the target market for these wines that's for sure. While some may mention the need for a little midriff weight reduction, low calorie wines are not the way forward!

I'm at the pizza Express launch of two Leggara low-alcohol wines; both Italian. The red, a Sangiovese, is from Sicily while the white, a Pinot Bianco, was sourced from up north somewhere (no, not Leeds) but Piedmonte I believe.

Pizza Express gave their wine buyer, Adrian Garforth MW, the brief to create two wines to accompany their low-calorie Leggara pizzas. This range, incidentally, have proved to be hugely popular and are now Pizza Express's 2nd best selling pizzas. Not bad for a low calorie pizza that has a round cut out of the middle filled with a mound of rocket and a tomato!

A small glass of these new wines plus one of the Leggara Pizzas supply just 600 calories. That's 30% fewer calories than a standard pizza; great indeed for a lunch or those watching that midriff more intently than I.

The wines, to repeat, are not aimed at the likes of me (meaning a dedicated wine-person). If you 'go out for a pizza' you don't pick Pizza Express for the wine list (however much Adrian would like you to) but for the quality of the pizza. If you like to drink wine you can - they offer a decent little selection - but for the majority the wine is immaterial, it is simply part of the total ambience.

Pizza Express is right on trend though. Lower alcohol and lower calories are highly placed criteria for many, so offering a crisp white with 9% alcohol or a medium-bodied red with 9.5% alcohol and 1.6 (1.7 for the red) alcohol units per glass is going to resonate with many.

Both wines cost £4.50 for a small glass, £5.90 for a large and £16.55 for a bottle, about standard for a house wine.

The white is fine - picked early to keep the sugar levels down it is of course quite acidic but does have enough weight and flavour in support. The red I thought less of. Little in the way of tannins it lacked a backbone, being too soft and fruity overall for me. It appeared rather sweet too, even with just 4g residual sugar. Interesting, talking to Adrian regarding its development, just by adding 4% Merlot to the Sangiovese "added so much more in terms of flavour". They have made 10,000 cases of the red and 6-7,000 cases of the white.

It's all about "striking the balance" as Adrian put it. A difficult one to pull off I imagine - you have to pick early to lessen the sugars (which turn to alcohol or remain as sweetness) but not so early so as to actually have some flavour and get some colour. There is no de-alcoholising allowed as this harsh process also strips flavour. In addition to keeping the calorie count low you have to watch the price; paying a premium for grapes that are not totally ripe for example. But Pizza Express have pulled it off producing two highly drinkable wines with flavour, but low in alcohol and calories.

There will be a rosé, also made from Sangiovese, currently in development and due for a spring/summer release.

[Flickr hosts a series of photos taken during the wine launch event; you may see me in there making pizza, along with friends Dimas and Natalie. The Wine Sleuth popped in late ;-) ]


Related articles by Zemanta

• Pizza Express and their low alcohol wines (winesleuth.wordpress.com)

I'm not the target market for these wines that's for sure. While some may mention the need for a little midriff weight reduction, low calorie wines are not the way forward!

I'm at the pizza Express launch of two Leggara low-alcohol wines; both Italian. The red, a Sangiovese, is from Sicily while the white, a Pinot Bianco, was sourced from up north somewhere (no, not Leeds) but Piedmonte I believe.

Pizza Express gave their wine buyer, Adrian Garforth MW, the brief to create two wines to accompany their low-calorie Leggara pizzas. This range, incidentally, have proved to be hugely popular and are now Pizza Express's 2nd best selling pizzas. Not bad for a low calorie pizza that has a round cut out of the middle filled with a mound of rocket and a tomato!

A small glass of these new wines plus one of the Leggara Pizzas supply just 600 calories. That's 30% fewer calories than a standard pizza; great indeed for a lunch or those watching that midriff more intently than I.

The wines, to repeat, are not aimed at the likes of me (meaning a dedicated wine-person). If you 'go out for a pizza' you don't pick Pizza Express for the wine list (however much Adrian would like you to) but for the quality of the pizza. If you like to drink wine you can - they offer a decent little selection - but for the majority the wine is immaterial, it is simply part of the total ambience.

Pizza Express is right on trend though. Lower alcohol and lower calories are highly placed criteria for many, so offering a crisp white with 9% alcohol or a medium-bodied red with 9.5% alcohol and 1.6 (1.7 for the red) alcohol units per glass is going to resonate with many.

Both wines cost £4.50 for a small glass, £5.90 for a large and £16.55 for a bottle, about standard for a house wine.

The white is fine - picked early to keep the sugar levels down it is of course quite acidic but does have enough weight and flavour in support. The red I thought less of. Little in the way of tannins it lacked a backbone, being too soft and fruity overall for me. It appeared rather sweet too, even with just 4g residual sugar. Interesting, talking to Adrian regarding its development, just by adding 4% Merlot to the Sangiovese "added so much more in terms of flavour". They have made 10,000 cases of the red and 6-7,000 cases of the white.

It's all about "striking the balance" as Adrian put it. A difficult one to pull off I imagine - you have to pick early to lessen the sugars (which turn to alcohol or remain as sweetness) but not so early so as to actually have some flavour and get some colour. There is no de-alcoholising allowed as this harsh process also strips flavour. In addition to keeping the calorie count low you have to watch the price; paying a premium for grapes that are not totally ripe for example. But Pizza Express have pulled it off producing two highly drinkable wines with flavour, but low in alcohol and calories.

There will be a rosé, also made from Sangiovese, currently in development and due for a spring/summer release.

[Flickr hosts a series of photos taken during the wine launch event; you may see me in there making pizza, along with friends Dimas and Natalie. The Wine Sleuth popped in late ;-) ]


Related articles by Zemanta

• Pizza Express and their low alcohol wines (winesleuth.wordpress.com)

I'm not the target market for these wines that's for sure. While some may mention the need for a little midriff weight reduction, low calorie wines are not the way forward!

I'm at the pizza Express launch of two Leggara low-alcohol wines; both Italian. The red, a Sangiovese, is from Sicily while the white, a Pinot Bianco, was sourced from up north somewhere (no, not Leeds) but Piedmonte I believe.

Pizza Express gave their wine buyer, Adrian Garforth MW, the brief to create two wines to accompany their low-calorie Leggara pizzas. This range, incidentally, have proved to be hugely popular and are now Pizza Express's 2nd best selling pizzas. Not bad for a low calorie pizza that has a round cut out of the middle filled with a mound of rocket and a tomato!

A small glass of these new wines plus one of the Leggara Pizzas supply just 600 calories. That's 30% fewer calories than a standard pizza; great indeed for a lunch or those watching that midriff more intently than I.

The wines, to repeat, are not aimed at the likes of me (meaning a dedicated wine-person). If you 'go out for a pizza' you don't pick Pizza Express for the wine list (however much Adrian would like you to) but for the quality of the pizza. If you like to drink wine you can - they offer a decent little selection - but for the majority the wine is immaterial, it is simply part of the total ambience.

Pizza Express is right on trend though. Lower alcohol and lower calories are highly placed criteria for many, so offering a crisp white with 9% alcohol or a medium-bodied red with 9.5% alcohol and 1.6 (1.7 for the red) alcohol units per glass is going to resonate with many.

Both wines cost £4.50 for a small glass, £5.90 for a large and £16.55 for a bottle, about standard for a house wine.

The white is fine - picked early to keep the sugar levels down it is of course quite acidic but does have enough weight and flavour in support. The red I thought less of. Little in the way of tannins it lacked a backbone, being too soft and fruity overall for me. It appeared rather sweet too, even with just 4g residual sugar. Interesting, talking to Adrian regarding its development, just by adding 4% Merlot to the Sangiovese "added so much more in terms of flavour". They have made 10,000 cases of the red and 6-7,000 cases of the white.

It's all about "striking the balance" as Adrian put it. A difficult one to pull off I imagine - you have to pick early to lessen the sugars (which turn to alcohol or remain as sweetness) but not so early so as to actually have some flavour and get some colour. There is no de-alcoholising allowed as this harsh process also strips flavour. In addition to keeping the calorie count low you have to watch the price; paying a premium for grapes that are not totally ripe for example. But Pizza Express have pulled it off producing two highly drinkable wines with flavour, but low in alcohol and calories.

There will be a rosé, also made from Sangiovese, currently in development and due for a spring/summer release.

[Flickr hosts a series of photos taken during the wine launch event; you may see me in there making pizza, along with friends Dimas and Natalie. The Wine Sleuth popped in late ;-) ]


Related articles by Zemanta

• Pizza Express and their low alcohol wines (winesleuth.wordpress.com)

Just back from France and the Loire Salon; time to catch up on the ol' emails... this press release caught the eye with its mention of a live webchat with a winemaker...

Ever stood in the wine aisle and felt lost in a sea of wine bottles, then help is at hand in the form of Philip Laffer, legendary winemaker at Jacob's Creek. With so many wines to choose from, how do you make sure that you find the wine to suit your taste?

Internationally renowned winemaker Philip Laffer has been at the forefront of Australian winemaking for over 40 years. He heads up a 20 strong winemaking team, and oversees the process from vineyard to bottle, capturing the essence of Australia in every varietal produced. He is a true ambassador for fine wine the world over.

So whether you want to know how to choose the best wine to accompany that special meal, know more about Philip's winemaking philosophy or get a heads up on what's new in the wine industry, here's your chance to log on and chat with Philip Laffer to find out all you need to know about great Australian Wines.

Philip Laffer is live online at http://www.webchats.tv/chat/true_character_of_the_wine_trader today, Thursday 4th February at 3pm UK time.

Related articles by Zemanta

• Neil McGuigan and his Handmade Shiraz at Roussillon (winesleuth.wordpress.com)
• Passionate Winemakers of Jacob's Creek - Philip Laffer and Bernard Hickin - Australian Rieslings (manoavino.typepad.com)
• Jacob's Creek Reserve 2007 Chardonnay Sponsored Wine Review by Billy (winecask.blogspot.com)

Just back from France and the Loire Salon; time to catch up on the ol' emails... this press release caught the eye with its mention of a live webchat with a winemaker...

Ever stood in the wine aisle and felt lost in a sea of wine bottles, then help is at hand in the form of Philip Laffer, legendary winemaker at Jacob's Creek. With so many wines to choose from, how do you make sure that you find the wine to suit your taste?

Internationally renowned winemaker Philip Laffer has been at the forefront of Australian winemaking for over 40 years. He heads up a 20 strong winemaking team, and oversees the process from vineyard to bottle, capturing the essence of Australia in every varietal produced. He is a true ambassador for fine wine the world over.

So whether you want to know how to choose the best wine to accompany that special meal, know more about Philip's winemaking philosophy or get a heads up on what's new in the wine industry, here's your chance to log on and chat with Philip Laffer to find out all you need to know about great Australian Wines.

Philip Laffer is live online at http://www.webchats.tv/chat/true_character_of_the_wine_trader today, Thursday 4th February at 3pm UK time.

Related articles by Zemanta

• Neil McGuigan and his Handmade Shiraz at Roussillon (winesleuth.wordpress.com)
• Passionate Winemakers of Jacob's Creek - Philip Laffer and Bernard Hickin - Australian Rieslings (manoavino.typepad.com)
• Jacob's Creek Reserve 2007 Chardonnay Sponsored Wine Review by Billy (winecask.blogspot.com)

What is it with Grenache/Carignan/Syrah blends? Those deep savoury edged, black fruit wonders that make my heart quiver. And why is those from the South of France are simply the best; my favourite style of wine by far? You can pour those expensive clarets down the sink, keep those Burgundian Pinot Noirs in the rack thank you very much; for me a decent bottle from the Languedoc will do me fine. And it has to be the Languedoc, for you just don't find the same concentration and textural qualities from anywhere else. You can add a dash of Mouvèdre in the mix if you like, even better if you have a sun-baked plot of vines planted when rationing was still prevalent in the UK...

Last Tuesday saw me padding around in Lords Cricket Ground. We (myself and Densie the Wine Sleuth) hit on a little patch of red wines from the Southern reaches of France, all grouped on the Wine & Dine table. These are described as a "showcase of sophisticated wines for accompanying sit-down meals, which are, typically, served at table with food, thus defining a very different experience" (when compared to the Easy Drinking, informal wines for example). Perhaps this is why I enjoy them so much - their superb food-matching credentials

Wine Tasting Note: Domaine Haut-Blanville Peyrals, 2007, Coteaux du Languedoc, France.
[More on Adegga / Snooth]
The depth of colour, the superb structure and rounded, deep fruit filled palate immediately attracted. Lovely balance. Herby, liquorice edged flavours. A blend of Syrah (young vines), Grenache and Carignan (very old vines).
Andrew BarrowScribblings Rating - 90/100 [3.75 out of 5]

Wine Tasting Note: Chateau Gléon Selection Combe de Berre, 2006, Vin de Pays Vallée du Paradis, France
[More on Adegga / Snooth]
Another Syrah/Grenache/Carignan blend this with the addition of Mouvèdre. The 6th generation of the Montanié family manages the 150 acres estate, one located to the south of Narbonne. This very aromatic wine offers hints of mushroom and woodland undergrowth to the juicy blackcurrant flavours.
Andrew BarrowScribblings Rating - 90/100 [3.75 out of 5]



Wine Tasting Note: Domaine Mas Cremat L'Envie, 2007, Cotes du Roussillon, France
[More on Adegga / Snooth]
A beautiful deep violet colour and a lovely aroma full of blackcurrants and blackberries with a deep inky edge on the finish. Excellent structure and balance.

The Estates Tamarius red and Balmettes white are both stocked by The Winey at £7.99 a bottle; the L'Envie is going to be more expensive.
Andrew BarrowScribblings Rating - 90/100 [3.75 out of 5]

Wine Tasting Note: Domaine Gardies Le Clos des Vignes Tautavel, 2007, Cotes du Roussillon, France
[More on Adegga / Snooth]
A wine available in the UK! Look to The Wine Society who list this at £14.40 per bottle. It's another Grenache (55%), Syrah (20%), Carignan (15%) and Mourvèdre (10%) blend with the Carignan plucked from old vines about 60-70 years old. For me the star of the tasting (the other wines from the estate are also rather good). Not much to the nose mind but the palate is rich, concentrated, balanced, rounded with superb flavours. Alcohol 14%. The estate plans to be fully organic by 2012.
Andrew BarrowScribblings Rating - 94/100 [4.25 out of 5]



Related articles by Zemanta

• Assorted reds - Lagrein, Chianti, Corbières & WA Shiraz (simonwoods.com)
• Eight Portuguese Wines - A Snapshot of Portugal (spittoon.biz)