Tuesday, 27 October 2009
Needs must! With no money for new fancy bottles of vino we staged a smash-and-grab ram-raid on our own well-protected wine cellar that was almost looking respectable for a minute there. With no money for fancy meats and fishes and the like we were prepared a vegetarian feast by Tom 'Dodder' Dodd, who is very modest about his cooking skills but whose slowly roasted veg tray got crazy love from a panel of particular palettes.
Tom's professional cheffery is now on the backburner, but his military-style organisation and finickety attention to detail can be viewed in the guise of an artist management agency herrre.
After the course of rabbit munch came the wine and cheese double act. A wine I'd copped in Lavinia, Château Bas Saint Césaire 2008, from d´Aix-en-Provence. I'd bought it thinking I was in for another type of juice, I think the Lavinia folk weren't too specific, they rarely are if you're paying less than €20 for a bottle and only getting one once a month.
The web told me that it was grenache blanc (which I love) and sauvignon blanc (which I don't get). We poured that out and saw the golden colour of a well-tended young French white. Not too expressive at first, but warm and inviting to smell, we tried that and were getting caramel, honeysuckle, and sour apples; one taster washeard to remark that it tasted exactly like Murray mints, without the mint, which I thought was bang-on. The texture was fine, the taste not too long, especially with stronger cheese, and a late citrix inclusion sealed the deal.
This wine didn't bring the house down but went well with lighter cheese, pears and the like, and reminded us of the difference a few miles can make in the production of wine. Catalan garnatxa can leap out of the glass, but with the French, it seems, you've to really get in there and explore.
Thursday, 22 October 2009
I don't know quite why the photo won't rotate.
Pansa Blanca is the Alella name for Xarel-lo, one of the three grapes that commonly make up Cava. Alella is the nearest D.O. to Barcelona, It's about half an hour up the coast. I copped this bottle the last time I visited and we popped it last night. It's from the Marfil line produced by Alella Vinícola from 2008.
It is palid in colour, quite floral to whiff, and opens up significantly upon agitation. It has a smooth attack, a slight touch of pleasant acidity, and an over-riding grapefruit boost which doesn't hang around for a particularly long time.
As we say adieu to the summer, we'll be onto the wooded german whites, but for one of the last warm evenings of the year, it was top.
Sunday, 18 October 2009
Burgundy is made from 100% Pinot Noir in the french region of the same name. The wines are light and silky in texture which is very addictive and it has lovely aromatic qualities as well.
I decanted both of these wines which looked great and helped the wine breath which is very important with Burgundy.
2001 Tesco Finest Cotes de Nuits Villages
Quite a bit of age on this wine from my cellar.
Rich brilliant ruby red in colour with orangey fringes.
Light and crisp raspberry and cherry fruit with leather and savoury hint.
2006 Morrisons Cote de Beaune Villages
Super super wine!
Red burgundy in colour. Very aromatic lavender and rose nose with refreshing lively cherry fruit and savoury barn flavours.
Tuesday, 13 October 2009
Always worth giving one a try!
Delicious full fruity flavour, citrusy grapefruit, almost flowery, also a definite powerful aniseed kick wallop!
Under a fiver from tesco!
Saturday, 10 October 2009
Here comes the new CAVATAST edition, the cava and gastronomy fair of Sant Sadurní d’Anoia.
The dates for this years event are 10-12 October 2009 and the fair will contain many interesting activities for all those fond of cava who want to enjoy quality sparkling wine and good traditional local food over the event’s three days.
Consumers will be welcomed to take part in this cava tasting occasion, having the opportunity to sample hundreds of wines from the Penedès region and other wine-growing areas while learning about Sant Sadurní d’Anoia, the Penedès area and the people that produce cava.
More information at:
Tel. 0034 93 891 31 88
Fax 0034 93 891 43 67