Living out of a box.

Not a wine box. Yet.

Moving house isn’t going entirely to plan so while Dear Husband and I find somewhere to play homeless, my obvious decision would be to quit the wine for a month.  Well, we’ll see how long that lasts. To quote my 6th form tutor ‘the road to hell, Ms. Whillock is positively PAVED with good intentions.’

So before I go and move into someone’s shed for a week, here are the wines that supported me through packing my worldly belongings into small boxes.

Little J Zweigelt – Austria £11-£12

Little J is the name of the wine and Zweigelt is the name of the grape. I preferred this on the palate to the nose, but it was refreshing, red cherry fruits and very moreish; it had elements of a new world Pinot Noir without any earthiness.  Excellent value for money. 

Undurraga Rosé NV - Chile £10

Bubbles! I ran a fizz tasting for a friend’s hen party a few weeks ago and took an array of Champagnes and sparkling wines for a blind tasting. One of the favourites was this lovely soft and fruity pink sparkler; Undurraga Rosé NV, from Chile. An absolute bargain for the price; everyone loved the fruitiness and depth from Pinot Noir, giving fresh strawberry and cherry on the palate.

Thiénot Champagne

Thank you to the lovely Weavers of Nottingham for cracking open a bottle of this. A wonderful Champagne I hadn’t tried before, you can’t get it everywhere so you have to go to some of the small independents who are pioneering to provide alternatives to the large brands.  Available at Weavers very soon, this Champagne is fresh, fruity with that wonderful well balanced biscuity-ness and depth that we all expect from such a good sparkler. It’s also the Champers of the Oscars, darlings!

See you on the other side.

Ree-okk-a.

Rioja.

Pick how you'd prefer to pronounce it (http://www.forvo.com/word/la_rioja/).
But I'm going with Ree-okk-a, bab.

As the weather turns a little cooler/a lot wetter, I’ve put aside my usual bottle of summertime fizz, packed away my bikini and silently breathed a sign of relief as the heat subsides and I can put on jeans and a jumper without breaking into sweats. The first thing I’ll reach for is a Rioja. Call it predictable but I bloody love a nice Rioja.

Rioja brings a smile to most of our faces. Rioja is the name of the northern wine region in Basque Country, Spain, so named after the Río Oja, a tributary of the river Ebro. Rioja is split into three key areas (Alta, Alavesa and Baja) however it is difficult to generalise about the climatic effects affecting the vines as the region stretches 75 miles; it is protected from the rainy, windy Atlantic, and is more landlocked or has a ‘continental’ climate as we call in vino-speak. In the central places in Spain, this effect can be very strong leading to extremes between the winter and summer, making it more difficult to cultivate commercial vines. Rioja however has moderating influences; altitudes offer cooling effects from the heat, between ranging 300-800m high. Rainfall also varies from around 300-500mm across the region.

Image courtesy of Wiki.

So what about the grapes? They are grown on either clay, limestone or silt, depending on where they are. Most Riojas are a blend of up to seven different grapes; you’ll recognise the most popular, Tempranillo, which produces some wonderfully fruity and juicy wines, although alone can be a little thin. Grenache, or Garnacha as it is called in Spain, adds a good dose of alcohol to the wines who are frequently 14-14.5% ABV and is another popular grape for blends.

The important bit stage of the winemaking which characterises the soft, fruity, round style of Rioja is the barrel ageing.  You’ll recognise the following labelling terms;

-          Joven – Young, unaged red
-          Crianza - These spend a minimum of 12 months in oak and a year in tank or bottle.
-          Reserva These spend a minimum of 12 months in oak with two years in tank or bottle.
-          Grand reserve – These spend a minimum of 24 months in oak and at least three years in bottle.

It can also be white or rosé. Traditional white Riojas tend to be oak aged, however nowadays they are mostly fresh and unoaked.

I hope that clears up some of your Q's. If not, its certainly helped with my revision.

Have a good weekend! x

Back to the Germans :)

I can’t believe I haven’t blogged for so long. Where the bloody hell has the time gone!

Well, mostly studying. Amongst what feels like a million other things.

China assignment for the WSET is almost 50% done and I feel like a bloomin’ Chinese economist now (albeit a rubbish one), although I’m not sure how much this will help me in my quest to have my own vineyard….

I have been helping out a little down at Eglantine Vineyard and Tony and Veronica as per usual have been patient and generous in letting me bumble around after them in the winery attempting to learn bits and pieces. They also paid me in mead which personally, was a highlight of my working career.

Great fun.

Anyway. As it is sweltering outside I have covered some beautifully delicious German wines, perfect for alfresco dining or to guzzle alone as you slowly fry yourselves silly.   The Germans appear to be as good at winemaking as they are at football. ALL of the wines I’ve recommended are dry, delicious and quaffable; just remember to open with friends as you WILL manage to sip away a bottle without meaning to.  

Spatburgunder – aka Pinot Noir. I took an example of this around to a mates for dinner a few weeks ago.  It was an absolute smash. I love this just as much as the Robert Oatley Pinot Noir from Australia I am always tweeting about – both come from cooler areas (even the Oz wine is at altitude so nice and cool) and are fruity, complex and elegant (translation: yummy).

Dry Riesling - Dr Loosen is a superstar when it comes to wine making and there is nothing of his that I have tried that I haven’t coveted afterwards.  Many of us shy away from the residual sugar in SOME (note: not all) German wines, but this is dry, floral, juicy and with heavenly minerality that is so typical of this grape, in this setting.

Villa Wolf Pinot Gris – I have been at a few tastings with this and it is always a resounding favourite. Refreshing, light but with lovely notes of stone fruits, melon, citrus…. mouthwatering. Perfect for sitting in the garden!

 

Enjoy!

One word we don’t seem to like when buying wine – acid.

Acid is however, very important in wine. It gives structure, balance and adds a refreshing quality; without it a wine can be described as ‘flabby’ (flat and dull) and will not age well. If acid is too high, the wine will taste sour. 

Wines from cooler regions can have higher acid levels which may not be to one’s taste, however many dessert wines have high acid too; the acid is needed to balance the often high levels of residual sugar in the wine. Acid should make a wine balanced, fresh and appealing, but we shouldn’t necessarily overtly detect it.

A climatic factor which gives a wine ‘good’ acid levels is altitude.  In many parts of the world, altitude offers cooler temperatures, giving vines a respite from otherwise searing temperatures, in turn making a wine more elegant and complex. Altitude enables grapes to ripen slowly and therefore protect delicate aromas and flavours. This is true of many famous areas, from the Douro Valley for Port to southern France for Muscats; this is repeated the world over, for many styles of wine.

Salta, Argentina - highest
vineyards in the world

For those of you who are studying this or like to get your science geek on, this is an interesting blog that explains acid thoroughly.

Here are some perfectly scrumptious wines, all from areas of altitude.  Don’t be wary of acid; embrace what it adds to your wine. Along with sugars, tannins, aromas and flavours, it is all part of the delicate balance of art and science needed to be a winemaker.

New World

Currently the highest vineyards in the world are in Salta, Argentina; at nearly 10 thousand feet high, towering over our European equivalents. These high altitudes help the winemakers produce consistent wines, with white grapes like Chardonnay, Semillion, Viognier and Torrontes all faring well. Santa Julia Chardonnay (Waitrosedirect.com) is a snip at £7.49. The grapes ripen slowly allowing for good tropical fruit flavours with perfectly balanced acidity, giving a crisp finish to the warm, tropical fruit. This is kept fresh and bright by avoiding oak which usually is best for wines which are not fruit forward and made for drinking young.

Old World

The highest vineyards are located on Mount Etna, Sicily, Italy, at around 3,600 feet; small fry compared to the heights of the New World! Nevertheless, the effect is the same and not only that, old vines are a key feature; which show concentrated and powerful flavours that make the wines so beautiful and moreish.  This wine is a perfect example (Laithwaites, from £13.99). A grape that may be new to you, Nerello, is indigenous to this area, often blended to add its robust qualities to a wine.  Altitude gives a fresh acidity balanced with cherry and other red fruit flavours.  This example is also aged in a barrel for a year adding a toasty character. 

Three of the Best...

I've had a wonderful week pruning and tying down vines at Eglantine Vineyard, wine tasting evening at Leighton (photos and blog TBC) and an everlasting wait for my WSET fortified wine exam results.

Rather than warble on like I usually do about a region/style and usually get a bit over excited on the detail, this week, here are three straight-up gorgeous wines that you need to go out and buy. All of them.

A red...

Robert Oatley Mornington Peninsular Pinot Noir
(£11-£14)

The Robert Oatley Signature Series are selected from a portfolio of vineyards in Australia that give excellent character; their mantra is all wine should be a 'darned good drink' and this Pinot Noir definitely doesn't disappoint. 

You can buy this from Oddbins, Weavers of Nottingham (limited stock remains as I nearly cleared them out - sorry!) and Ocado. Now, I never go straight for a Pinot Noir. I have it in my head that I like big reds. But there is more than one way to get big. This is big in fruit. Light in colour, the fruit is so bright and juicy, there is an every-so-slight savoury note and the (French) oak integrations makes for a very smooth, vanilla finish. Lets see how long these five bottles last....

A rosé... 

Champteloup Rosé  d'Anjou (Waitrose £7 or Ocado on offer £5.99 this week)

I'd never had a Gamay rosé before this week; Gamay is a red grape used in the Loire Valley and Beaujolais (France) for its lighter bodied, fruity wines packed with raspberry and strawberry on the nose and palate, plus light floral notes such as violets.  Those from the Loire are delicate and elegant which in wine-speak means light, refreshing and fruity rather than full bodied.  This particular one is great value; fruit and light this is perfect sat in the sun (a girl can hope), super fresh and you (I) would easily drink a bottle. Maybe best open it with friends, not alone...

Sparkle...

Reserve Cava 

Even though Prosecco is in the largest growth, Cava still accounts for 50% of all sparkling wine (excluding Champagne) bought by us Brits. It's cheap and cheerful and you can get it everywhere. I have tried a few pretty awful examples; in the UK we don't seem to like paying a few extra pounds for sparkly - we are used to the £5-8 mark which supermarkets charge. I'm a big believer in paying a few extra quid and you usually get more bang for your buck. It costs about a fiver to make a bottle of wine, so you aren't going to get interesting production methods or complex flavours for this price point.  That said, most of us just want something simple and refreshing for a price that isn't going to break the bank. So on that note, Cava is perfect. Plus, quality is ever improving. Look out for different quality levels; Reserve means the wine has been aged for 24 months and a Gran Reserve has been aged for 36. This basically means the wine will have mellowed and developed more complex flavours. You will be able to tell the difference.  Pop into your local independent and ask for a reserve. The one I tried (pictured) was from Weavers of Nottingham.

Support your Local Independent!

I'll always try and list supermarkets or chains where possible but I'm a believer of getting to know your local independent merchant. You will learn more about what you are buying, they can advise on the styles you like and usually they have more interesting wines than the big brands.  

Guest Blog Alert!

Thank you to Genevieve Upton, Brewer from Marston's Brewery, Burton on Trent (and passionate lover of all things beer) for this wonderful review of new beers from 'Revisionist'...enjoy!

 

 

 

Gen with the seven delicious Revisionist ales

As part of Team Revisionist, part of Marston’s new product range for 2014, I have attended a selection of events to launch these seven delights.

 

 

These seven beers offer a new perspective on seven styles, but what is it that defines each of the styles such that we could then make them our own?

 

1)      Craft Lager

Lagers are typically pale beers, though not always. They are fermented at low temperatures (around 15C) to minimise the production of esters. Ideally they have long cool conditioning periods (traditionally called lagering) of around 14-15 days, to help mature the flavour, though this isn’t always carried out and depends on the beer and the brewery.  Typically they are low in bitterness, which would indicate little body hop addition. As artisanal lagers are developed, some will now include lots of late hop addition to capture the amazing fragrances of world hops, with none of the bitterness.

 

Lager started as a winter beverage, when there was plenty of cold ice and snow to maintain low fermentation temperatures. Brewers would stock pile ice in order to ferment lagers for as much of the year as possible. It was only with the dawn of good temperature controls that lagers began to be associated with refreshing summer beverages.

 

2)      Saison

A Saison is a Belgium farmhouse beer that was fermented in winter but stored and drunk in the summer by hardworking farm hands. They have a fruity and distinctive spicy character thanks to the distinctive yeast, though historically, there was no defining characteristic for the Saison.  In modern times, Saison yeasts are descended from the yeast of the Dupont Brewery which ferments well at high temperatures – 29 – 35C! In the farmhouse environment there was much variety from farm to farm due to wild yeast contaminations. Orange zests, coriander and even ginger have been known to be added to the brew for their bacteriostatic qualities, though for this style, provided the yeast is right, there is potential for anything goes.

 

3)      Hefeweizen

With Hefe meaning yeast, and Weizen meaning wheat, this is a pretty easy definition – a yeasty wheat beer that’s cloudy in appearance. These beers are usually sweet and fruity, with the distinctive banana ester and some clove characteristics from using a Bavarian wheat beer yeast. They don’t need to be entirely wheat based, but are usually 50-70% wheat based.

 

4)      Dark IPA

To many, the Dark IPA is an oxymoron. How can a pale ale be Dark? A relatively new style, it combines the popular IPA styles of higher alcohol %, with lots of body hop for bitterness and lots of late hop for aroma. On top of that, rich dark roasted malts make this an all round drinking experience.

 

In order to be genuine, in my opinion, a pale ale of any kind should pay homage to the Burton Pale Ale and IPA routes and have a higher gypsum content in the brewing water. That gypsum helps to promote a full mouth feel and softens any excessive bitterness.

 

5)      Rye Pale Ale

For these beers, some of the barley cereal has been swooped out for Rye malt. These are usually dark crystal malts with rich red colours, but also a distinctive dryness. The American RPA style uses lots of hops as well as Rye, for aroma and bitterness, so there’s a huge confusion of dry but sweet mouthfeel, fruity aroma and character, bold bitterness and plenty of body.

 

6)      Red Ale

Red Ales were born in America, as they tried to redesign the English ale styles. Typically they have a sweet malty finish, deep red/amber colours and a hoppy aroma. They often use crystal malts, which are kilned when the grain is still wet. This caramelises the sugars and produces a delicious toffee character as well as ruby colours.

 

7)      California Common Steam Beer

This one is my revisionist beer, and I fell in love with the story of California Common beers. Harking back to the 1890s, in Gold Rush California, the demand for alcohol was ever prevelant. The Germanic settlers had brought with them a taste for lager/pilsner style beers, with low hopping rates and quaffability a great importance. However, thanks to the warm climate and lack of refrigeration techniques, the potential to ferment their lager beers at cold lager temperatures (see above) wasn’t easy. Fermentation was carried out in shallow troughs on the roof tops of tall buildings, so a combination of the cool night air at altitude would keep the temperatures from soaring. Non-the-less, these beers still fermented high, generating an ester profile and stressing the yeast. The result? A lager/ale hybrid that is refreshing and has a fruity ester profile.

 

 

Now, the Revisionist range pays homage to each of these styles in its own way. I’m not going to tell you what to expect, as different palates will pick up different flavours. They are all quite different from each other and no one beer will define this range. However, they are a great gateway range to bolder, different beer styles. I hope you might try them and I hope you will discover something new to enjoy, even if not every one is to your taste.

Sherry Tasting with Beltran Domecq... and a little bit of Harry Potter

What a weekend!

Not a bad setting!

If you haven't visited Oxford Literary Festival yet - get it in the diary for 2015! Not only a chance to attend some brilliant lectures but also sneak in some wine tasting... and of course, I booked the tickets way in advance of setting my dates for a dry two weeks, so tasting was absolutely allowed!

Set in the Great Hall at Christ Church in Oxford University ('The' Hall from Harry Potter - eeek!), the tasting was led by Beltran Domecq - a man who truly has sherry running through his veins; true Jerez royalty and President of The Consejo Regulador, regulatory body of sherry in Spain.  His introduction:

'Domecq comes from a long line of sherry and Jerez brandy producers on both his mother’s and his father’s side. He is a professionally trained oenologist and has worked for Williams Humbert Bodgeas and for the Domecq Bodegas. Domecq is the grantee – person responsible for ensuring the Royal Warrant is used correctly – for Queen Elizabeth II’s Royal Warrant for Domecq and Harvey’s sherries.' Not bad!

#selfie

Beltran guided us through the tasting of seven wines; the base wine for sherry (neutral and light, from the palomino grape) then five different styles from this base wine; Manzanilla (from Sanlucar de Barrameda, cooler coastal region), Tio Pepe (bone-dry Fino), Amontillado (a Fino that has had some ageing exposed to oxygen) and an Olorso (aged under oxygen, nutty sweet goodness via evaporation and concentration). In addition, a cream sherry and a PX, my favourite.

An excellent presentation that I had seen previously on the Consejo Regulador website, a bargain at £20.

Oxford Literary Festival, see you in 2015 (I hear there is also a Port tasting....)!