The countdown to Christmas has begun and the Turton Wines Team has been busy finding the perfect selection of gifts to make your shopping easier, with something for everyone's taste and budget in our Gift Section. You can go for a little bit of everything with our hampers, go deluxe with beautifully presented spirit gifts, go bold with our wine magnums to share, or go for simple quality with our smaller sets of beer, wine and miniatures. Take a look:
HAMPERS
Our range of Hamper Gift Boxes provide a mix of wine, gin, beer and deli products - perfect for sharing anytime of the year. Each is made to order, so you can let us select for you, or let us know of any preferences and we will do our best to make it just right.
Our Small Hamper Gift Box includes two bottles ow wine and deli products to match, whilst our Medium Hamper Gift Box adds beer, nibbles and a touch of sparkle to the mix. The Gin Hamper Gift Box brings nibbles and mixers to accompany the smoothness of Tarquin's Gin for a perfect G&T.
If you want something a little smaller, we also have our popular Wine & Deli Gift Bag. Perfect for someone special to really treat themselves without breaking the bank!
MAGNUMS
A staple to share around the dinner table, our Magnums are selected to reflect popularity and versatility.
Bordeaux is a great go to, with its typical Merlot-Cabernet Sauvignon blend creating a soft, juicy berry red with hints of gentle spice. Our Chateau Roc de Segur adds a touch of Cabernet Franc and goes through no oak treatment, for an easy drinking, youthful example excellent with red meats, roasted veg, wild mushrooms and garlic.
For those wanting a powerful red, Rioja always delivers with its Tempranillo-based wines going through long ageing to deliver complexity that can handle the boldest of dishes. Our Covila Crianza Rioja Magnum is warm and deep, with layers of black cherry, toasted, balsamic nuances, chocolate and hints of leather.
The Feteasca Neagra grape is a real winter warmer of Eastern Europe and can be paired with a wide range of hearty roast dinners. Our Budureasca Premium Magnum only uses old vine grapes matured for 6 months in oak. Velvety and soft, it shows intense ripe, almost jammy cherry and forest fruits with warming spice on the finish.
For those wanting the premium name in white wines, Chablis cannot be surpassed. Our La Meuliere Magnum is a perfect example of why it is so renowned with ample famous 'gunflint' character. Refined citrus, apple, flowers and minerality create a clean, fresh wine of incredible length. A perfect aperitif or with charcuterie, seafood, light buffets.
For those wanting to taste the sun on Christmas Day, Albarino is known for its mineral-driven floral and fruity palate that enjoys similar light food pairing, especially seafood. Our Pazo Senorans Magnum allows 4 months on fine lees during production for a wealth of complexity and satisfying balance of power and finesse.
And finally, Rose drinkers are not left out! The beautiful taste of Italy is brought by our Mabis Biscardo Rosapasso Magnum. True elegance, with delicate wild strawberry and cherry on a smooth palate full of freshness with a long, sapid finish. Perfect with Mediterranean-style platters and nibbles.
SPIRIT GIFT SETS
For spirit lovers, we have a wide range of Spirit Gift Sets to choose from. Once again, Drinks by the Dram have come out with fantastic mini sets of the finest spirits from around the world. They specialise in the careful curation of these sets, with craftmanship at the fore. Choose from Gin, Whisky, Bourbon or Rum.
Gin lovers can choose gifts from our best selling craft distilleries: Cuckoo, Tarquins, Black Powder or The Lakes. Lancashire's Cuckoo from Brindle Distillery offer a beautifully boxed set of their core range including their smooth Signature, soft Spiced, and honey-raspberry Sunshine. They also offer a range of miniatures - perfect stocking fillers.
Cornwall's multi award-winning and terribly trendy Tarquin's provide mini sampler sets alongside their range of full and half-size gins. The set of miniatures includes their Cornish Dry, Rhubarb & Raspberry, British Blackberry, and Blood Orange.
Back to Lancashire, The Lakes Distillery offer mini sets of not only their famed whisky, gin and vodka, but also of their widening gin portfolio. The mixed set provides their three signature spirits, whilst the gin set includes their Classic Dry, Pink Grapefruit, and Elderflower.
Local legends Black Powder are a Christmas stalwart of ours, with their miniature sets and gift stacking bottles proving popular throughout the year. Choose from a set of 5 core gins or liqueur gins in their boxed miniature sets, or choose from a whopping 10 flavours of their beautifully designed 20cl stackers.
WHISKY
We've made sure whisky is covered too. Besides our premium range, we have selected some lovely gift options from Ireland's Teeling and Sweden's Mackmyra. Go for small or large with Teeling Whiskey - their Trinity miniature boxed set featuring Small Batch, Single Malt and Single Grain whiskies, or their premium Small Batch set encased in a gold presentation tin with two engraved glasses.
Mackmyra provide their ever popular boxed set of single malt minis - Signature Mack, Bourbon/Sherry casked Svensk Ek, and ultra Juniper smoky Svensk Rok. Their boxed premium seasonal whiskies, such as autumnal Jaktlycka matured in a mix of Swedish Berry Wine and smoky recipe casks, can bring something new and amazing to that whisky-loving friend who has tried everything!
RUM
For the best in rum, take a look at our Severed Hand Selection Gift Set from Black Powder distillery, featuring 3 x 20cl bottles of Jamaican Spiced, Caribbean, and Roasted Hazelnut Rum. Black Powder distillery is situated in the picturesque countryside overlooking the coastal peninsula of Western Lancashire. All their spirits are meticulously handmade in traditional copper pot stills.
VODKA
After the sublime purity of vodka? Look no further than the Polish U'Luvka, possibly the most awarded producers of vodka in the world with 70 international awards to their name. Smooth and delicate with notes of rubber, aniseed and butter, this vodka is matched by the sublime bottle and gift box. Both gift sets - miniature or full size bottle - include two handsome glasses with no bases, harking back to an old, royal tradition from 17th century Poland.
MEAD
Go back to English roots with the warming honey tipple Mead. Our Mead range comes courtesy of local neighbours The Lancashire Mead Co, whose national success bringing this historic drink to the fore belies the small brewery of this husband and wife team. Their Druidic beliefs means all mead is pure with raw, unpasteurised, un-sterilised honey, no chemical additions, and free of sulphites, gluten, wheat, fish and dairy. Their beautiful Gift From The Gods gift set includes 4 miniature bottles of their most popular meads - perfect for both newcomers and mead connoisseurs.
CRAFT ALE
If beer is more favoured, we have a wide range of craft ales from across the UK and Europe. Our popular gift trios help to brighten up the day. Choose from locally loved Bank Top and their timeless range, or German tradition at its finest with the Ayinger trio. After something different? You can or select your own from our wider range of craft ales and separate boxes available to buy.
Merry Christmas & Happy New Year
Team TW!
]]>Uruguay may be small in comparison to its neighbours, Brazil and Argentina, but its reputation belies its size. Known internationally as the new home of Tannat (a grape introduced by Basque settlers in the late 19th century), it has a long history of embedded wine culture and a unique, incredibly diverse terroir.
VERSATILITY DEFINED
The range of grapevines introduced by European settlers is a testament to its diverse soils and climate, with red grapes (80% of output) such as Tannat, Cabernet Sauvignon, Cabernet Franc, Merlot, Tempranillo, Pinot Noir, and white grapes (20% of output) such as Albarino, Verdejo, Chardonnay, Sauvignon Blanc and Viognier, all finding their own little niches in this country with relatively high levels of rainfall.
The wines produced are known to be more European in style with softer fruit, higher acid and structured tannins. With 99 different types of soil, the shorelines of the widest river in the world, Rio de la Plata, the southern cool climate coastline on the Atlantic Ocean, and almost sub-tropical heat in the northern inland, their appears to be a natural home for every grape to thrive.
Uruguay's volume of production is much smaller than neighbouring countries, often meaning high quality. 90% of vineyards are still family-owned, with wine culture a true part of life. In fact, it has the highest per capita wine consumers outside of Europe, consuming 25% more than even us Britons. With vineyards on the same latitude as famed regions such as Mendoza, Barossa Valley and Stellenbosch, alongside a climate that can rival Bordeaux, it is no wonder wine has become so beloved.
FINCA TRAVERSA
Over the last 60 years and 3 generations, Familia Traversa has established a reputation for producing high quality wines that positively reflect their environment in Canelones, Uruguay. Founded in 1937, they use state of the art technology and pride themselves in the sustainable nature of the winery, with solar panels, reduced bottle weights and increased use of composting to replace inorganic fertilisers.
Canelones is the traditional heart of wine-making in Uruguay. Alongside neighbouring capital Montevides, it holds the majority of the country's vineyards. The region is a premium rural agricultural region, with fertile rich clay soils perfect for many thriving grape vines. Finca Traversa continue to innovate with increasing organic methods, hand harvesting, and a range that is suitable for vegans.
Their Finca Traversa Reserva Cabernet Franc-Tannat harvests from vineyards with highly calcareous soils in an area comparable to a mild Bordeaux-style climate. Traditional fermentation takes place, with a further 6 months maturation in oak for an engaging blend with energetic acidity, rich berry fruit, warming spice and rounded vanilla flavours. The cleansing finish is full and satisfyingly long.
Their Finca Traversa Sauvignon Blanc harvests grapes from the same area before fermentation in stainless-steel tanks at controlled low temperatures. Fresh yet tropical, the resulting wine has aromas of green apple, citrus and fresh herbs. A light and totally refreshing palate makes this a fantastically versatile and easy drinking wine.
SIERRA ORIENTAL
The Sierra Oriental range is produced by a family winery boasting over a century of land cultivation experience in South America. The Diz family moved from Argentina to Uruguay in 1998, where they fell deeply in love with the Maldonado mountain region for continuing their land cultivation and growth of food crops. In 2003 they established La Oriental in Paraje José Ignacio, planting olive trees and red vines, with the first commercial harvest in 2008.
This endeavour was so successful that the family starting producing wine under their own label, Sierra Oriental, in 2011. It is fitting that the Maldonado wine region is considered one of the fastest-emerging and exciting modern wine regions in Uruguay. Located in the southeast of the country along the Atlantic Ocean, with vineyards of sand, quartz and ballast, it has become known for offering a distinctive style of refreshing coastal wines.
The Sierra Oriental Winemaker's Blend uses Cabernet Sauvignon, Tannat and Merlot grapes that are vinified separately with short maceration and fermentation at low temperature, followed by ageing in American and French oak for 3 months. The result is a youthful red of medium body with intense colour and a delicate, juicy palate. Fruity abundance of blackberry, plum, red apple, coffee, chocolate, vanilla, blueberry, and quince. This fleshy wine shows a touch of mint, liquorice and lovely minerality before a fresh finish.
Their Sierra Oriental Reserva Tannat allows grapes to wild ferment before 8 months in French (80%) and American (20%) oak barrels. This brings a a striking and powerful wine with aromas of blackberry and red fruits, quince, chocolate, blond tobacco, coffee and black olives. Full bodied with mature tannins, fresh mint, chocolate, vanilla, jasmine and dark juicy fruit.
Meanwhile, their Sierra Oriental Reserva Sauvignon Blanc is inspired by the Loire Valley, and uses whole grape pressing for a delicate must, with French oak barrels for 6 months of fermentation and ageing, as well as 6 months on lees with weekly battonage. Aromas of nettles, tomato leaf, white flowers and pineapple precede delightful opulence on the palate. Ripe peach, citrus, guava and passionfruit flavours are rounded up with lovely textural style.
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VINHO VERDE
Also known as "Green Wine", Vinho Verde is known for being a great value youthful white wine with lots of fresh acidity, lower alcohol, and sometimes a hint of fizz, making it a favoured choice for summer picnics. The region sits in the northern coastal area of Portugal and can use a range of native grapes. Vinho Verde wines typically show similar fresh flavours; lemon, lime, grapefruit, melon, pear, apple, and possible light florals.
Our popular Adega Guimaraes Vinho Verde uses gentle crushing and soft skin maceration for a naturally aromatic, fresh wine. Green apple and citrus fruit sit at the fore of the bouquet and flavours, with refreshingly crisp taste and a hint of fizz. Passatempo Vinho Verde is crisp, light, refreshing, and mouth-watering wine that bursts with crisp green fruit, refreshing minerality and a hint of sparkle. Este Vinho Verde blends grapes from the Lima Valley for lots of fruity aromas and a palate that hints at slight sweetness with soft spice, lifted acidity and lingering fruit on the finish.
PINOT GRIGIO
Italy's favourite white grape is a refreshing, easy drinking favourite the world over. Refreshing acidity with typical citrus, green apple, pear and honeydew melon make it an easy choice for summer drinking. When creating a rose wine, red berry flavours such as strawberry and raspberry come forward, but without compromising any of the zesty crispness.
Casa Defra harvest grapes from the stunning Berici Hills in Vicenza, Veneto for both their white and rose Pinot Grigio. The white is ight and vibrant with zesty, citrus character, notes of green apple and tropical pineapple, whilst the rose has a similarly crisp and fragrant palate with hints of strawberry and a succulent finish.
The Lady from Ferro 13 is one of our finest Pinot Grigio wines, with grapes carefully sourced from the Delle Venezie hills before 3 months on lees with continuous batonage, and resting before bottling.
A wine full of citrus and excellent acidity, the palate layers lime, lemon, grapefruit, subtle melon and florals for a perfect summer sip.
Ke Bonta Pinot Grigio white and rose spend 4-5 months on fine lees before bottling for a textured mouthfeel and extra ripeness in flavour, without compromising on its refreshing minerality, alongside green fruit, apricot, fresh strawberry and raspberry respectively.
Outside of Italy, Merry Mole may be Moldovan, but their Pinot Grigio rivals Veneto. An off dry palate shows apple, juicy white pear and honeydew melon, whilst their pale Pinot Grigio Rose is sumptuously dry with fresh strawberry and soft florals balancing perfectly with zesty lemon and minerality.
GREEK PARADISE
The ultimate country to reflect the perfect Mediterranean coastal holiday, Greece has been producing wines to sip on the sunny beach for many years, with a range of native grapes that never fail to please. Roditis, Moschofilero and Assyrtiko are favoured for white wines. Tsimbidi Voltes use the first two with short maceration on fine lees for a wine of subtle complexity, imparting freshly-cut flowers, green apple and juicy stone fruit alongside crisp minerality. Gaia blend all three grapes from high elevation vineyards for a fresh, light wine with florals, zesty grapefruit, green apple and peach kernel character.
Red blends can also make for good summer sippers, with Agiorgitiko and Mavroudi popular grapes. Tsimbidi Voltes blend both for a fairly light bodied wine with red and black fruits and sweet spice balanced by fresh acidity and soft tannins. Gaia use just Agiorgitiko in an unoaked style for a refreshing red of velvety texture with abundant red and black fruits reminiscent of summer pudding. Gaia also use Agiorgitiko for their rose wine, with cold crushing and fermentation for youthful refreshment, with rose petals, pomegranate, strawberry, vivid cherry and lifted crisp acidity.
BEAUJOLAIS
The Beaujolais region sits at the southern tip of the Burgundy region in France, and has found its forte in the production of ultra-light red wines made from the Gamay grape. Wines can be labelled simply Beaujolais, and higher Crus will be labelled with their village, such as Brouilly or Fleurie. Their light, fruity character with good acidity and few tannins, makes Beaujolais a red that can be enjoyed in the sun with lighter meals.
Domaine de Milhomme's Cuvee le Murier is a riper example, with cherry, blackberry and blackcurrant alongside supple tannins. Domaine dit Barron Brouilly is elegant and refined, with firm texture, gentle red cherry, plum, dark chocolate and subtle raspberry, all backed up by excellent minerality. Domaine de Montangeron harvest the finest Gamay grapes from the Fleurie Cru for the lightest, most floral example. Rose petal, violet and iris balance red berries, blackcurrant and spicy nuances for a wine brimming with silky finesse.
CHILL OUT RED
As we know, red wines have a tremendous breadth of style. There are some that can even be served chilled during the warmer months, without losing their full flavour. This is particularly more common with red wines that are near-natural or with slight sweetness, where fruit and acidity outweigh tannins.
Romania's Solara blends Merlot and Cabernet Sauvignon, with natural fermentation, a short time in French oak, and bottling without filtration, fining, or added sulphur. This creates a natural wine with raspberry, blackberry, blueberry, strawberry and bubblegum, alongside refreshing acidity and soft tannins. Spain's Raw produces wine to the highest eco-friendly standards. Their red blends Cabernet Sauvignon, Tempranillo and just a dash of Merlot for an easy-drinking wine with full body, excellent acidity, black and tart cherry, and a hint of spice.
If you'd prefer chilled semi-sweet reds, Georgia, the home of wine, is known for its expertise. Tbilvino Pirosmani is our most popular, made from native Saperavi grapes in this semi-sweet style named after the famous Georgian painter Niko Pirosmani - a wine connoisseur. A lovely, soft, round wine with ripe bramble and damson fruit, a hint of spice and just enough grip on the finish. Back to Romania, Folklore's Calusarii vinifies Cabernet Sauvignon and Merlot to be luxuriously sweet, with elegant black and red cherry, dark chocolate, and a discreet nutty flavour on an embellished finish.
SPARKLING
Finally, if you want a bubbly treat we've selected a few of our lightest options, perfect when served ice cold. Fresita has a wonderful sparkling wine base blended with the natural strawberry pulp from small, freshly-picked Patagonian strawberries harvested at the foot of the Andes. Luscious strawberries abound, but do not overpower its freshness and delicacy.
There are many prosecco wines to choose from, but Bella Modella with its touch of sweetness and rounded, fruity character is a good crowd pleaser. Deliciously frothy with ripe apple and citrus fruit character before a crisp finish. If you just want a summer picnic-sized bottle of prosecco, you can't et finer than Villa Sandi Il Fresco. Fruity and flowery with delicate citrus, it is fresh and lively in the mouth.
For a fuller, drier wine, Luis Pato's Maria Gomes uses Portuguese Baga grapes for the finest Brut, fresh fizz. Lovely sweet-floral fruits aromas are complemented by a touch of toasty biscuit character. Fine bubbles on the textured palate, packed with apple, fresh lemon, white plum and white flowers.
]]>Our general Food Pairing Guide on our website is a great start when trying to decide on a wine to pair with your meal. However, with lovely weather prompting a start to barbecue season, we thought we'd bring you some safe wine styles to to accompany your sunny get together.
Combining the dominant rules for pairing - strength of flavour and dominant flavours of food - we can narrow down the perfect wine partners. Regardless of whether red or white meat, fish or vegetables, barbecue cuisine will always be full flavoured, combining a mix of Fatty, Spicy (pepper, tobacco), and Smoky (Umami) characters. There are several red wines that work across the board, as well as white and rose wines with enough depth to really bring out the best in your food.
SHIRAZ-SYRAH
Shiraz (Syrah) pairs excellently across all facets of barbecue flavours due to its full body, medium to high tannin content, and elements of tobacco and peppercorn mingling with dark fruit. With this in mind, you can go for lighter, easy-drinking styles such as Australia's Jammy Monkey, or Romania's cool-climate offering, Paparuda. Longer aged Shiraz wines that bring out more pepper and dark chocolate tones may be your preference. In this case Australia can provide The Opportunist (Langhorne Creek) and Bethany Creek (Barossa Valley).
PETITE SIRAH-DURIF
If you want something with the highest tannins and lots of black pepper spice, the Syrah-Peloursin hybrid, Petite Sirah/Syrah (Durif) is the one to go for. Australia brings A Growers Touch, a rich and powerful savoury wine, North America brings Calfornia's Maggio that uses old vine grapes for nuances of black pepper, cocoa and vanilla, and Mexico's LA Cetto adds floral violet and black truffle to really balance smoky foods.
TEMPRANILLO
Another barbecue go-to is red Rioja. This is because the Tempranillo grape has good elements of clove and tobacco to complement spice, whilst the tradition of long barrel ageing in the region ensures a minimum of time in wood, usually at least 12 months in barrel and many aged in bottle before release. The wood ageing helps to match the smoke of barbecue cuisine, with ample leathery notes. With a wide range of foods to choose from, younger Rioja wines win out for versatility, such as Manoso's Joven or Crianza, or the Rioja Cuvee of Bodegas Tobia.
GRENACHE-GARNACHA
A good pairing for Umami flavours, Grenache-Garnacha is also a favoured blending partner of Tempranillo. As a varietal, warm-climate Spain is producing many that automatically match summery barbecue fare, bringing warm fruit and spice alongside its classic herbaceous character. Both excellent value from northern Spain, Aldeya Garnacha adds ample tobacco notes, whilst Delincuente Garnacha adds dried flowers and ripe tannins.
CHIANTI & NEGROAMARO
Fans of Italian wine needn't fear, as two styles spring to mind. The production of Chianti ensures a fuller character for the Sangiovese grape that brings out more tannins and spice to balance its acidity. Volpetto Chianti and Chianti Riserva are good examples, with an added bonus of pairing especially well with tomato-based sauces accompanying barbecue dishes.
Negroamaro is also worth trying, especially as it pairs particularly well with barbecued chicken and pork dishes due to its herbs and full fruit. Il Pumo Negroamaro adds notes of thyme into the mix, whilst their Salice Salentino which adds a touch of Malvasia into the mix for the perfect balance of fruit, spice and Mediterranean scrub.
CHARDONNAY
Looking at white wines, Chardonnay is an immediate choice. As a grape, its fuller, creamier texture is essential to stand up to fattier barbecue foods, whilst oak treatment brings out many layers to complement the smoke and spice. Try classic Burgundy Macon-Lugny Les Crays with its forthright florals and fruit, Australian Killibinbin Shiver with tropical fruit and buttery texture, or 100% barrel-fermented Sabina Estate from Navarra, Spain, with citrus underlaying tropicals before a touch of oak on the finish.
PORTUGAL
Of course, Chardonnay does not have to be your choice, and there are many white wines that show the same layers of complexity. For example, Portugal's Quinta de Cabriz produce a beautiful organic white that blends native grapes for a wine that can pair with barbecued fish and chickpea dishes. They also produce a white wine made from the Portuguese red grape, Touriga Nacional. This means good body and layered flavour for pairing with barbecued vegetables, chicken and pork.
RIESLING
Riesling, particularly off-dry, is a favourite to pair with spicy, creamy curries. It's the floral, aromatic nature that also makes it a good choice for lighter barbecue dishes. On top of this, some skin contact during production can provide subtle tannins to complement smoky flavours. In this regard, Funkstille Skin Contact is a great choice, with this wine also benefiting from lees ageing and time in oak.
ORANGE WINES
As mentioned above, skin contact can bring a roundness and depth to white wines that makes them able to often match foods more traditionally suited to reds. On the lighter end, Georgia's Ranina Kakhuri is exotic and mouth-filling, whilst Dugladze Tibaanii blends strength and elegance to match a range of barbecue dishes. More pronounced tannins are shown with Bulgaria's Libera Keratsuda; an intense and more-ish wine that can match the fullest foods.
ROSE WINES
For those who are exclusively rose drinkers, we suggest going for the bolder, deeper wines. The current trend is to look for lighter, Provence-style roses, but their high acidity will not match barbecue flavours, so step out of the comfort zone for a day! Castillo del Moro Rose uses that perfect barbecue partner, Tempranillo, whilst Solara Rose combines Merlot with the native Feteasca Neagra grape. Cervus Cepturum also blends Merlot, but results in an off-dry rose that holds some sweetness to complement spice.
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WHAT IS A CHIANTI WINE?
Known as a wine of robust structure with naturally high acidity and tannins, even the youngest Chianti can display layers of complexity. In its youth it can show red fruits (cherry, strawberry), dried herbs and florals (violet), smoke and warming spice (cinnamon), and balsamic vinegar, whilst further ageing can bring elements such as earth, tobacco and leather.
Part of the wider Tuscany region on the north western coast of Italy, Chianti continues to gain its character through a majority measure of Sangiovese grapes (for aromatic complexity and good acidity), blended traditionally with Canaiolo (adding sweetness and acid balance) and Malvasia Bianca (rounding off with freshness). Exact grape percentages were defined and restricted in the mid 19th century - 70% Sangiovese with 15% each of its blending partners.
Over time, measurements and grape types in the blend continued to change, or be relaxed, as was the area from which Chianti-labelled wines were appearing. This was partly the result of encouragement of mass-production due its popularity, with 20th century governments wishing to encourage economic investment and trade. Alongside mass plantings with higher yields, all this led to a wide reduction in quality, or at least less guarantee of it.
Pictured above: Chianti was traditionally served in woven, round bottomed baskets called Fiascos
CHIANTI DOCG
Current definitions and restrictions have successfully brought back a quality guarantee for wines labelled Chianti. Since 1996, the DOCG appellation area of seven sub-zones requires wines to be made from at least 70% Sangiovese, with majority red blending partners (i.e. Canaiolo, Colorino, Cabernet Sauvgnon, Merlot), and a maximum of 10% white grapes permitted. Wines must not be released until the March following the harvest, ensuring at least 6 months of production/ageing. Basic Chianti wines can age for a further 3 years in bottle.
Volpetto Chianti is a fine example of this improvement, combining Sangiovese with a touch of Canaiolo from Florence vineyards 200-400m above sea level. Gentle crushing and controlled temperature fermented in stainless steel is joined by frequent pumping over throughout for good colour and softer tannins. Well structured, full bodied, lively and intense, there are plentiful notes of violet, blackberry and cherry, with pleasant acidity and herbal notes on the finish.
CHIANTI CLASSICO
The Classico area adds further measures to the DOCG restrictions; 80% minimum Sangiovese (although can be up to 100%), up to 20% red grape blending partners (white grapes have not been permitted since 2006), lower yields, temperature controlled fermentation, and smaller wood barrels for ageing.
Wine must be matured for a minimum of 7 months in these smaller wood barrels, although it is usually longer prior to release, meaning Classicos can develop for a further 5 years in bottle.
Orsumella Chianti Classico shows the finest rich and full style from this area. Hand picked Sangiovese grapes from their estate vineyards in the San Casciano commune undergo a 20 day fermentation, further malolactic fermentation, and ageing for 10 months in French oak barrels. Excellent fruit intensity (dark cherry, ripe redcurrant), elegant tannins and hints of spice on the long finish.
CHIANTI RISERVA & SUPERIORE
The Riserva title can apply to a Chianti DOCG, Chianti Superiore or a Chianti Classico. It denotes a minimum of two years' ageing, at least 3 months of which are in bottle. The only difference is that wines also labelled Superiore can only use grapes from outside the Classico area.
On its own, the Superiore label still guarantees lower grape yields than the standard Chianti, with a minimum of 11 months' ageing before release. Both Riserva and Superiore examples are good for up to 5 years' ageing in bottles, whilst a Classico Riserva can continue developing for up to 10 years.
Volpetto's Chianti Riserva hand selects their best grapes from high elevation vineyards, with controlled fermentation in concrete vats joined by frequent delestages and pumpovers, before 12 months ageing in Salvonian oak barrels and the remainder in bottle before release. Intense and highly concentrated, ageing smooths the tannins and adds touches of vanilla, cinnamon, and tobacco, alongside classic sour cherry, dark fruits, fresh herbs and florals.
LOOKING TO THE FUTURE
These varying restrictions and guidelines have been key to bringing Chianti back to life, and the changes continue with the ever-widening need to show quality over quantity. Chianti Classico has recently introduced 11 separate UGAs (Unita Geografiche Aggiuntive / Additional Geographic Units) to help producers truly define their wine.
In addition, only around the top 6% of Chianti Classico wines are now able to label with both the UGA name and the title of 'Gran Selezione', with even tighter restrictions; a minimum of 90% Sangiovese and only other indigenous red grapes allowed as the remainder, all of which must be the highest quality.
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For a touch of northern Spain, Delincuente offer an excellent white Macabeo and red Garnacha, made by the Aragon region's leading co-operative of winemakers who pool resources to keep prices low. Their Macabeo is a wonderfully aromatic dry wine showing white peach and spring flowers on the creamy and fresh palate. Their youthful Garnacha is vibrant and fruit forward, with lots of raspberry, strawberry and dried flowers alongside ripe tannins.
Italy brings us Ke Bonta, a range from one of Piemonte's leading producers, Araldica, a co-operative proud to have 50 years of experience working with over 230 farmers. Their Pinot Grigio is as light and refreshing as any Pinot worth its salt should be, with a textured feel and extra ripeness from lees ageing. Their Pinot Grigio Rose is just as refreshing, with lots of fresh strawberry, raspberry and apricot.
We are big fans of Eastern European winemaking; the highest expertise but often without the hefty price tag of Western Europe. Romania's Cramele Recas created their Paparuda Estate range to showcase the finest native grapes at low prices. Their Feteasca Regala is a great introduction to this white grape, one that exudes style and tropical fruitiness. Easy-drinking, clean and zesty with layers of apple, pear, grapefruit, pineapple and gala melon. The Feteasca Neagra ('Black Maiden') grape is known for its deep, luscious wines. Paparuda's velvety example brings violets, black cherry, wild red berries and tobacco touches for a rounded wine.
Heading to France, the Les Saisons range gathers grapes from across regions to keep costs down.
Their Rouge blends Grenache and Syrah grapes from selected vineyards of Vaucluse, southern Rhone for a warming, leafy,
autumnal wine showing sweet dried currants and soft fruit. Their Rose is a refreshing blend of Tannat, Merlot and Cabernet Franc bringing lots of strawberry, raspberry and redcurrant.
Back to Spain, Castillo del Moro bring us to the south in Castilla La Mancha, a region known for producing lots of great value wines. Their white Airen-Sauvignon is a modern, fresh wine with grassy aromas, grapefruit, bright citrus, vibrant apple and zesty length. Their Tempranillo-Syrah red is highly quaffable with lots of cherry and red fruit characters, soft tannins, subtle spice and good length. Their Tempranillo Rose is a fruity feast, bursting with strawberry, tangy cherry and hints of cranberry.
UNDER £12
If nothing takes your fancy so far, we have lots more great picks for under £12. The ever-popular Merry Mole range provides many options; Pinot Grigio, Sauvignon Blanc, Chardonnay for white lovers, Malbec or Merlot for reds, and a fresh Pinot Grigio Blush matching the quality of Italy. Made by the family estate of Asconi Winery in Anenii Noi, Moldova, who have embraced technological innovation, the range is renowned for its consistent quality and versatility.
The Franschhoek Cellar range has just as variety; Chardonnay, Chenin and Sauvignon Blanc for whites, Pinotage, Shiraz, Merlot and Cabernet Sauvignon for reds, and even a Pinotage Rose. Nestled in the Franschhoek Valley wine route of South Africa, the open estate started this range to create wines that perfectly complement their cuisine and found it to be hit across the world.
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HAMPERS
Our new range of Hamper Gift Boxes provide a mix of wine, gin, beer and deli products - perfect for sharing anytime of the year. Each is made to order, so you can let us select for you, or let us know of any preferences and we will do our best to make it just right.
Our Small Hamper Gift Box includes two bottles ow wine and deli products to match, whilst our Medium Hamper Gift Box adds beer, nibbles and a touch of sparkle to the mix. The Gin Hamper Gift Box brings nibbles and mixers to accompany the smoothness of Tarquin's Gin for a perfect G&T.
If you want something a little smaller, we also have our popular Wine & Deli Gift Bag. Perfect for someone special to really treat themselves without breaking the bank!
MAGNUMS
A staple to share around the dinner table, our Magnums are selected to reflect popularity and versatility.
Bordeaux is a great go to, with its typical Merlot-Cabernet Sauvignon blend creating a soft, juicy berry red with hints of gentle spice. Our Chateau Roc de Segur adds a touch of Cabernet Franc and goes through no oak treatment, for an easy drinking, youthful example excellent with red meats, roasted veg, wild mushrooms and garlic.
For those wanting a powerful red, Rioja always delivers with its Tempranillo-based wines going through long ageing to deliver complexity that can handle the boldest of dishes. Our Covila Crianza Rioja Magnum is warm and deep, with layers of black cherry, toasted, balsamic nuances, chocolate and hints of leather.
The Feteasca Neagra grape is a real winter warmer of Eastern Europe and can be paired with a wide range of hearty roast dinners. Our Budureasca Premium Magnum only uses old vine grapes matured for 6 months in oak. Velvety and soft, it shows intense ripe, almost jammy cherry and forest fruits with warming spice on the finish.
For those wanting the premium name in white wines, Chablis cannot be surpassed. Our La Meuliere Magnum is a perfect example of why it is so renowned with ample famous 'gunflint' character. Refined citrus, apple, flowers and minerality create a clean, fresh wine of incredible length. A perfect aperitif or with charcuterie, seafood, light buffets.
For those wanting to taste the sun on Christmas Day, Albarino is known for its mineral-driven floral and fruity palate that enjoys similar light food pairing, especially seafood. Our Pazo Senorans Magnum allows 4 months on fine lees during production for a wealth of complexity and satisfying balance of power and finesse.
And finally, Rose drinkers are not left out! The beautiful taste of Italy is brought by our Mabis Biscardo Rosapasso Magnum. True elegance, with delicate wild strawberry and cherry on a smooth palate full of freshness with a long, sapid finish. Perfect with Mediterranean-style platters and nibbles.
SPIRIT GIFT SETS
For spirit lovers, we have a wide range of Spirit Gift Sets to choose from. Once again, Drinks by the Dram have come out with fantastic mini sets of the finest spirits from around the world. They specialise in the careful curation of these sets, with craftmanship at the fore. Choose from Gin, Whisky, Bourbon or Rum.
Gin lovers can choose gifts from our best selling craft distilleries: Cuckoo, Tarquins, Black Powder or The Lakes. Lancashire's Cuckoo from Brindle Distillery offer a beautifully boxed set of their core range including their smooth Signature, soft Spiced, and honey-raspberry Sunshine. They also offer a range of miniatures - perfect stocking fillers.
Cornwall's multi award-winning and terribly trendy Tarquin's provide mini sampler sets alongside their range of full and half-size gins. The set of miniatures includes their Cornish Dry, Rhubarb & Raspberry, British Blackberry, and Blood Orange.
Back to Lancashire, The Lakes Distillery offer mini sets of not only their famed whisky, gin and vodka, but also of their widening gin portfolio. The mixed set provides their three signature spirits, whilst the gin set includes their Classic Dry, Pink Grapefruit, and Elderflower.
Local legends Black Powder are a Christmas stalwart of ours, with their miniature sets and gift stacking bottles proving popular throughout the year. Choose from a set of 5 core gins or liqueur gins in their boxed miniature sets, or choose from a whopping 10 flavours of their beautifully designed 20cl stackers.
WHISKY
We've made sure whisky is covered too. Besides our premium range, we have selected some lovely gift options from Ireland's Teeling and Sweden's Mackmyra. Go for small or large with Teeling Whiskey - their Trinity miniature boxed set featuring Small Batch, Single Malt and Single Grain whiskies, or their premium Small Batch set encased in a gold presentation tin with two engraved glasses.
Mackmyra provide their ever popular boxed set of single malt minis - Signature Mack, Bourbon/Sherry casked Svensk Ek, and ultra Juniper smoky Svensk Rok. Their boxed premium seasonal whiskies, such as autumnal Jaktlycka matured in a mix of Swedish Berry Wine and smoky recipe casks, can bring something new and amazing to that whisky-loving friend who has tried everything!
RUM
For the best in rum, take a look at our Severed Hand Selection Gift Set from Black Powder distillery, featuring 3 x 20cl bottles of Jamaican Spiced, Caribbean, and Roasted Hazelnut Rum. Black Powder distillery is situated in the picturesque countryside overlooking the coastal peninsula of Western Lancashire. All their spirits are meticulously handmade in traditional copper pot stills.
VODKA
After the sublime purity of vodka? Look no further than the Polish U'Luvka, possibly the most awarded producers of vodka in the world with 70 international awards to their name. Smooth and delicate with notes of rubber, aniseed and butter, this vodka is matched by the sublime bottle and gift box. Both gift sets - miniature or full size bottle - include two handsome glasses with no bases, harking back to an old, royal tradition from 17th century Poland.
MEAD
Go back to English roots with the warming honey tipple Mead. Our Mead range comes courtesy of local neighbours The Lancashire Mead Co, whose national success bringing this historic drink to the fore belies the small brewery of this husband and wife team. Their Druidic beliefs means all mead is pure with raw, unpasteurised, un-sterilised honey, no chemical additions, and free of sulphites, gluten, wheat, fish and dairy. Their beautiful Gift From The Gods gift set includes 4 miniature bottles of their most popular meads - perfect for both newcomers and mead connoisseurs.
CRAFT ALE
If beer is more favoured, we have a wide range of craft ales from across the UK and Europe. Our popular gift trios help to brighten up the day. Choose from locally loved Bank Top and their timeless range, or German tradition at its finest with the Ayinger trio. After something different? You can or select your own from our wider range of craft ales and separate boxes available to buy.
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WHAT IS A DESSERT WINE
Dessert wines are sweet wines traditionally partnered when eating sweet desserts. Some can be fortified wines such as Sherry or Port made by adding brandy spirit before all the sugar is fermented, but here we will concentrate on dessert wines that are usually white made using other methods.
These wines share high sugar content and higher abv (meaning smaller serving measures), but are made in three main ways: late harvest (air drying), Noble Rot (Botrytis Cinerea fungus), and Icewine/Eiswein (freezing). As well as sweet puddings, these wines also bring out the best in strong blue cheeses.
LATE HARVEST
Late Harvest is one way to achieve sweetness in grapes through air drying. Grapes are left on the vine after typical harvest to dry and wrinkle, thereby concentrating flavour and sugars. Some form of late harvesting is often part of the other methods mentioned, but a label stating 'Late Harvest' denotes just this method. To ensure quality, it is important that vineyards intended for just this method are not too high yielding, as too many clusters on a single vine will diminish natural sugars. Careful monitoring and pruning are essential.
Boschendal Vin d'Or Late Harvest hails from the Western Cape of South Africa and Vin D'Or is a natural late harvest wine, so named due to its golden appearance. Made with a blend of white grapes from Boschendal's finest vineyards, it presents bountiful aromas of tangerine, tropical melon, pineapple, and honeysuckle. On the palate it adds intense honey and red apple to the tremendous fruit core, balanced by lively natural acidity.
Tutunjian Late Harvest is made by the excellent Tutunjian Estate who have the finest vineyards across Chile. This wine uses a blend of Pinot Gris, Moscatel, Marsanne and Roussanne grapes from the San Antonio and Maule Valleys, harvested in the late autumn. A wine with intense aromas of honey and peach, the palate is full of sweet white fruit and citrus notes blended together with delicious floral notes.Rola Late Harvest Douro is a vintage late harvest wine from Douro, Portugal. Winemaker Ana Rola perfectly expresses the freshness of the region, blending native Codega de Larinho, Gouveio, Rabigato and Viosinho grapes that aren't harvested until early November, with further ageing for 6 months in oak barrels. A scrumptious wine, the nose brings touches of white flowers and orange peel, whilst the elegant palate reveals freshness, beautiful acidity, white fruit, apricots and orange peel.
There are also red wines that fully, or in part, use air drying to achieve sweetness. Grapes can be dried on the vine or in other ways, but traditionally they are dried on straw mats after harvest. These are nicknamed 'raisin wines' and continue to be very popular in Italy, translating as 'Passito' wines. You will be familiar with famed dry wines that use this method on a portion of grapes to impart a touch of sweetness, the most popular being Veneto's Amarone. Those outside this area are labelled Appassite, Appassimento, or a similar variation.
ICE WINE (EISWEIN)
As the name suggests, Ice Wine is made by allowing the grapes to freeze to concentrate sugars and flavours, and has German origins, hence the labels of the most popular producers usually showing the German translation of Eiswein. The method obviously requires cool climates where late harvest season nights can allow naturally frozen grapes to be picked and pressed within a short period of time. This brings extremely sweet wines but requires a lot of grapes to produce just one small bottle, hence an often high price tag.
Hiedler Weissburgunder Eiswein is from neighbouring Austria and uses Weissburgunder (Pinot Blanc) grapes harvested at temperatures of at least −7 °C in winter months. The frozen berries yield the smallest amounts of an ice-cold concentrate before slow fermentation in stainless steel over several months, and further months on fine lees. Fine and elegant with focused acidity creating a juicy contrast to the natural sweetness. Lychee and pineapple sit alongside ripe apricot and peach a creamy palate of great depth.
Canada is now one of the biggest producers of modern examples alongside Germany. In fact, Peller Estates based in Ontario pride themselves on the fact that they release only one drop of pure extract from each grape for their wines, with all pressing taking place whilst grapes are still fully frozen.
Peller Estates Vidal Blanc & Riesling Ice Wines shows this quality. The hardy Vidal Blanc grape brings wonderful aromas and flavours of candied pineapple, Bartlett pear, ripe peach, honey and caramel, with a fresh lemon drops finish. The Riesling is a wine of equally intense concentration packed with the more tropical fruit flavours of lemon, melon, papaya, mango and orange.
Peller also add some of their ice wines to their traditional method sparkling wines. Available as a classic Chardonnay-Pinot Noir White or a Pinot Noir based Rose, these Ice Cuvees blend the smallest amount of ice wine to enhance, rather than distract, creating bubblies that have unrivalled breadth in food pairing.
NOBLE ROT (BOTRYTIS CINEREA)
The name of this method belies the beautiful taste of the premium dessert wines produced. A fungus that likes to affect certain varieties of grapes, Noble Rot requires perfect conditions to thrive and extreme care from viticulturists not to become Grey Rot, which will make the crop unusable for wine. Both forms come from Botrytis Cinerea. It loves damp conditions, but too much dampness encourages Grey Rot. Noble Rot can be sustained with damp, misty conditions in the night and early mornings, and sunny, dry days and evenings.
It is thought that its origins are in the Tokaj region of Hungary, where naturally good conditions led to the creation of an almost accidental sweet wine. In its Noble Rot form, the fungus forms a layer around the grape and removes the moisture for sugar concentration. It also brings a welcome by-product in the form of rich white stone fruit and honeyed flavours. It remains a popular method in Hungary, with other high production in Germany, Austria and France. Botrytis wines can fetch high prices due to the high levels of care required; think Sauternes or Monbazillac.
Garonnelles Lucien Lurton Sauternes is made with the most delicate harvesting of Noble Rot affected Semillon grapes, all picked carefully by successive berry selection before a rigorous sorting process so that only the best fruit is used. This golden yellow wine has an expressive nose of exotic fruits, pineapple and citrus. The mouth is elegant and well-balanced evolving with a long finish full of finesse.
Growers Touch Botrytis Semillon uses Semillon grapes from the New South Wales Riverina in Australia. Some of the fruit is from the Riverina's oldest vines at 60+ years and all grapes are meticulously monitored and hand harvested. The result is an exceptional wine with powerful aromas of elegant French Oak, dried mango, apricots, peach, hints of toasted chestnuts and honey spice. The palate brings luscious mango, pineapple, apricot, subdued oak and a balancing, zesty finish.
]]>Known for sake, an alcoholic beverage made from rice, Japan has also used its expertise to produce some of the finest examples of drinks that are traditionally the domain of Europe. We take a brief look at the history and more recent innovations that now bring us internationally renowned producers of wines and spirits.
HISTORY
Experience of fermenting alcohol in Japan is a given, with the first records of its production in the 8th century. Similarly to areas in Europe with production of wine in monasteries, sake became key to cultural ceremonies with widespread production in temples and shrines by the 14th century. Wider industrial and commercial production of sake hit in the 19th century and continues today, with huge revenue from worldwide and domestic consumption.
The rise in production of wines and spirits came with the opening of global markets in the later 19th century. Wine made sense as many native grapes thrived in Japan, but nonetheless, vinification remains more niche (only one fifth of wine consumed in Japan is made locally) due to differing climate and the ease in which wine can be imported - a similar situation to England.
This does not mean that the wine produced is of any less quality though. Regions that have been found to be the most fruitful for vines are Yamanashi (central) where production first began, Hokkaido (northern) and Miyazaki (southern). Although a great distance from Europe, Japan initially became accomplished in winemaking using vines imported from Europe. Unfortunately these imported vines also caused the country to suffer the devastating Phylloxera outbreak alongside Europe at the end of the 19th century, resulting in a harsh drop in wine production until the mid 20th century during recovery from WW2.
MODERN WINEMAKING
Further work in combining knowledge of Western winemakers and Japanese craftsmen resulted in a larger focus on exploring native grapes, with growth in the Japanese market by the end of the 20th century which continues today. Unique techniques in vineyards to work with, not against, the Japanese climate and terroir, as well as innovation in wineries have helped to drive native wines to the highest quality. Such is the love of native wine, it fetches the highest price domestically and is rarely exported by the numerous smaller boutique and independent wineries.
This is why it is so special to bring one of the finest examples to you from Grace Wines who take pride in their meticulous vineyard care and manual harvesting of all grapes. The original family brewery business has been operating for almost a century, since 1923, with their first Grace wine showcased in 1957. This native Koshu grape wine was revealed in 2014 after a decade of perfecting, since winning numerous awards.
The Koshu grape is a hybrid of Japan, thought to originate from the natural crossing of grapes imported from Europe and Western Asia over a thousand years ago. High in popularity, it produces wines of pale lemon appearance emanating soft and delicate white stone fruit alongside fresh citrus. Grace;s Koshu uses grapes grown in volcanic soils at the foot of Mount Kayagatake, where a long growing season brings concentrated flavours and full maturation. Grapes mature in stainless steel tanks with three months on its fine lees to add richness and complexity. The resulting wine shows remarkable freshness and elegance with zesty aromas of lemon and grapefruit. The palate shows these lemon and grapefruit notes with an added peppery spicy nuance, stone fruit and thirst quenching minerality on the finish.
MASTERS OF WHISKY
Of Western originated spirits, it was whisky that first peaked the interests of brewer masters. The first distillery to produce whisky was Yamazaki, with its co-founder Masataka Taketsuru known today as the "father of Japanese whisky". Taketsuru spent time studying, working, and even marrying his wife Rita, in Scotland. So enthralled with the culture, he became determined to perfect the art of whisky making before returning to Japan. On his return, he partnered with Shinjiro Torii of Kamayaki Distillery to create the country's first whisky, perfected over several years before release in 1924 to great acclaim.
Moving out on his own after this accomplishment, Taketsuru set up and a second whisky distillery in the northern Hokkaido region - his originally preferred location to closely reflect the coastal climes of Scotland. This was when the Nikka Whisky name was founded, a brand that still remains one of the top international names in whisky with continuous astounding craftmanship. Kamayaki still remains at the forefront too with their excellent Suntory whisky range.
Many more whisky distilleries have been founded since, with Japan now reigning as the third largest producer of whisky in the world - a truly stunning achievement. We celebrate this with our range of Japanese whisky from Nikka. Their limited 2020 release of Taketsuru Pure Malt honours their founder, Masataka Taketsuru. A carefully crafted blend of malt whiskies from various distilleries, in this case from Yoichi and Miyagikyo, this 2020 formula is exceptionally smooth and well balanced, showcasing exquisitely elegant softness and deep complexity along with rich mouthfeel and smokiness.
Nikka's From The Barrel is one of their longstanding flagship spirits taking influence from both the finest Scotch single malts and smoky Bourbons. It is produced with the unique combination of complex blending of more than 100 different batches of malt and grain whiskies before maturing in used barrels. This "marriage" process harmonises all components, resulting in an exceptionally mellow taste, strictly kept at 51.4% ABV to achieve the ideal taste profile. Finally, their Coffey Grain Whisky was first released in 2012 to showcase the beauty of traditional Coffey stills that, although not easy to operate, retain flavours originating from ingredients and deliver a distinctive creamy texture . They also use this technique for their excellent Coffey Vodka.
THE WINERY REGION
The village of Averesti is well regarded as a viticultural centre, lying on the outskirts of north-east Romania in Vaslui County in the surrounds of the wonderfully vibrant Husi wine region. This area was part of the oldest confirmed European civilisation, the pre-Dacian Cucuteni society of the Neolithic era, with evidence of a culture of subsistence farming that included vine cultivation.
Domeniile Averesti are dedicated to the rebirth of ancient Romanian varieties, particularly Zghihara de Husi and Busuioaca de Bohotin, as well as cultivating French varieties such as Merlot, Cabernet or Aligote. So attached to tradition, every year they bury a bottle of the first wine obtained in the coolest part of the cellar, as an offering to plantations and those who have worked in the surrounds throughout time.
THE GRAPE
The Avereşti team have one of the largest plantings of Busuioaca de Bohotin in Romania (105 ha). This rare native variety delights with highly aromatic wines and its red-purple grapes allow it to provide excellent rose wines and a unique element to red blends. Its name is derived from the Romanian word "busuioc" for basil, reflecting its distinctive basil-like aroma. A true jewel of ancient oenological Romanian heritage, Averesti ensure care and protection.
Traditional Romanian food pairings include Cozonac (traditional sweet bread with walnut paste), Papanasi (semolina and cottage cheese doughnuts) and Telemea (sheeps milk feta). This makes it great with western European pastries, salads, mild crumbly cheeses, and often fish and seafood dishes.
THE RANGE
The Herb range celebrates the power of native grapes, with the name denoting both aromatic plants and the old Romanian name for coat of arms or noble blood.
Their Herb Busuioaca de Bohotin Rose is an excellent example of this grape at its finest. Manually harvested and removed from the grape cluster without crushing, it is then cooled to 10C and press macerated for 6-8 hours. The resulting free run juice is clarified before fermentation in stainless steel tanks for 20 days. This creates a wine of warm salmon-pink appearance showing well-matured basil aromas and aerial rose accents. The taste is a balance between floral rose and grapefruit, which brings a sensation of freshness. The long, pleasant finish adds sweet red fruit sensations.
Their Herb Feteasca Neagra-Busuioaca de Bohotin blend was a Gold Medal winner at the International Wine Contest Bucharest 2019. Busuioaca de Bohotin grapes are cool macerated in rotating tanks, whilst the Feteasca Neagra for longer at higher temperatures. No oak treatment brings a fresh wine with explosive aromas of berries and cream, red fruit and fine tones of earth and truffles. The full, fine, rustic palate ranges from fresh fruit to jam tones, well punctuated by the pleasant acidity.
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WHAT IS ORANGE WINE?
The title 'Orange Wine' denotes a white wine that, rather than produced using just pressed juice, has had maceration and/or fermentation in contact with the grape skins. To look at how these wines were first crafted, we turn to Georgia - the historical home of wine with numerous sites of ancient winemaking with protected status from UNESCO.
Georgia continues its tradition of fermentation of orange wines in Qvevri (large clay vessels) that are buried underground. The wine juice is left in contact with skins, and often stems, for varying periods of time. This creates fuller bodied wines of orange-amber colour showing ripe/stewed fruit, prominent florals, occasionally deep honey, and lots of tannins that are usually more prevalent in red wines. The more traditional wine styles will tend to be robust and powerful, able to stand up to big flavours when food pairing.
Even lighter examples of orange wine are great pairings for rich dishes that would usually suit a red. Orange wines are a good choice for spicy or barbecue cuisine when trying to select a white wine that won't be overpowered.
TRADITIONAL EXAMPLES
Tbilvino Rkatsiteli Qvevri uses the Qvevri fermentation method with the Rkatsiteli grape - the most popular white grape in Georgia also used widely across Eastern Europe. The wine is not pressed off the skins until 6 months after primary fermentation, creating a wine with deep and rich aromas of pine, pear and quince, and flavours of quince, apple and stewed fruit.
Libera Estate Keratsuda is a stunning orange wine using 100% Keratsuda, an indigenous white variety native to the Struma Valley of Bulgaria. Fermentation takes place with grape skins for a total 50 days prior to unfiltered bottling. This wine is dark golden in appearance with nuances of amber and shows typical Keratsuda aromas of pear, apricot and white flowers. The medium palate is surprisingly fresh alongside the pronounced tannins.
CONTEMPORARY EXAMPLES
Today, more and more winemakers from across Europe are using elements of the method to create a versatile range of orange wines . In fact, some wines may not even show an orange-amber appearance due to minimal skin contact or the use of pink/red grapes that bring similar colour but, in terms of production and taste, sit in the white wine category as an orange wine.
All of our modern orange wines are part of the movement striving to have environmentally-friendly footprints. Usually Organic and/or Vegan, most have such little intervention or additions that they can be classed as Natural.
Romania's Solara produce one of our most popular organic/vegan orange wines that is naturally fermented, leaving the grape skins and seeds in contact with the pressed juice for a short time without addition of yeasts or sulphur. Made with a blend of native and international grape varieties, it shows an orange-hued finish that retains the full refreshment of a white. The nose is a delicate mix of candied apricots, quince, ripe apple and a hint of vanilla, whilst the palate brings discrete flavours of stone fruits, backed up with soft tannin structure and a long, mineral finish.
Fabrizio Vella creates another of our easy-drinking organic/vegan natural wines that, although not using direct skin contact for fermentation, shows real orange wine character from its natural creation. As a passionate Sicilian winemaker, Fabrizio's natural wines celebrate native grapes. This wine uses hand harvested Cataratto with a first pressing fermented in acacia wooden barrels, before the second pressing is fermentation in stainless steel. The complex nose of citrus fruit, lemon zest and citrus blossoms is layered with tropical fruits, herbs and sweet spices. Fresh, crisp and lovely minerality on the finish makes this an excellently balanced wine.
Funkstiile Skin Contact is part of an Austrian range of vegan-friendly wines from their energy neutral winery. The juice of early morning harvested Riesling, Gruner Veltliner and Muscat grapes is left in brief contact with skins before fermentation in stainless steel. 8 weeks of lees contact and 50% spending 6 months in French oak results in a truly delightful blend of yellow-orange appearance. The bouquet and palate offer up notes of ginger, white pepper and flowers, with underlying green tea and mandarin. The palate shows fabulous razor like acidity balancing the gentle tannic grip from the skins, alongside generous stone and orchard fruit with every mouthful.
BANK TOP BREWERY (Bolton)
Bank Top Brewery is our home town of Bolton’s oldest and most acclaimed brewery. Founded in 1995, it is nestled in the former mill village of the same name. Their custom-built 11-barrel brew plant is housed in the picturesque Grade II listed tennis pavilion, where they brew an average of 22,000 pints per week.
Bank Top pay homage to the history of British brewing by using floor malt from the oldest working malting – Warminster Maltings (founded 1855) and also Crisp Malt (founded 1870). They strive to preserve the traditional styles and methods of brewing whilst raising the profile of craft beer and have two successful pubs that regularly win accolades from Bolton CAMRA.
RIVINGTON BREWING CO (Bolton)
Rivington lies in the woodlands and farmland of the hilly outskirts of Bolton. Rivington Brewing Co was founded in 2014 as a modern craft farmhouse brewery and tap room, focusing on innovative modern styles, while drawing inspiration from the past.
They draw ideas from around the world to create the best beer in styles loved by the local northern communities, treading a line in their geographical placement on the cusp of both countryside Lancashire and urban Manchester.
CLOUDWATER BREW CO (Manchester)
Manchester's Cloudwater Brewery have gained cult status since their founding in 2014 with craft ale lovers across the UK. Their uncompromising modernity is matched by the skill of their brewing.
Known for great diversity and excellent consistency, with ever changing seasonal beers and high profile collaborations. The brewery sits in the centre of Manchester and has certainly become central to the city's cultural life.
MARBLE BREWERY (Manchester)
The oldest of our Manchester breweries offered, Marble Brewery have been brewing since 1997. Forward-thinking and genre-defining, they started with more traditional cask beers brewed in the back room of the grand Victorian pub in Ancoats. Their years of knowledge and growing demand from their breweries/taphouses in Manchester city centre has led to their excellent contemporary craft beers being produced from a new, state-of-the-art brewery in Salford.
]]>Sitting above the northern borders of Greece and Tukey, with an eastern edge on the Black Sea, Bulgaria has excellent climatic conditions for a wide range of vines. The terroir ranges from coastal with plentiful rivers and hills, to lengthy plains, mountainous slopes and valleys further inland. The equally varied soils to choose from encourage the highest viticultural diversity,
The most productive winemaking regions of Bulgaria include:
DANUBE PLAINS
The Danube Plains lie in the north of the country where the cooler climes, albeit with hot summers, allow a range of red and white grapes to thrive. Too many to name, some of the most popular include native Pamid and Rubin, Muscat (Misket) Ottonel, Traminer, and international varieties such as Pinot Noir, Merlot, Sauvignon Blanc and Riesling.
The Haralambievi family vineyards are based here, cultivating both native and international varieties and accomplishing huge success with the stubborn Pinot Noir vine. Their Trois Visages Blanc de Noir is a unique still white created with Pinot Noir and is part of their exploration of the "3 faces" of this grape. A wine of the palest salmon appearance, it shows pineapple, melon, fresh strawberry and elegant touches of mint and violets.
Their H's range celebrates the best of native grapes too such as H's Dabnika Rubin. This grape is actually a cross of Syrah and Nebbiolo. It shows excellent depth and tannins, bringing elements of red and black berries with pepper and violet elements. Oak ageing can add typical vanilla and smoke. H's Dabnika Rubin is an unoaked interpretation that retains elegance whilst being venturesome. Expressive layers black mulberry, cherry, blackcurrant, dried leaves and black pepper meld with soft tannins and pleasant freshness.
THRACIAN LOWLANDS
The Thracian Lowlands sits in the south of Bulgaria where temperatures are slightly warmer all year round along its hills and valleys. Several grapes from further north make a re-appearance, alongside Mavrud (Mavroudi in Greece), Dimyat and Gamza (Kadarka).
Mavrud is a rarely planted red variety held in high regard across the country. Bold and deep, it has good tannins and acid, with a profile of rope, even stewed, forest fruit and herbal floor. Naturally low yielding and late ripening, these grapes tend towards excellent flavour concentration.
Brestovitsa Winery, based in the northern skirts of Rhodopi Mountain where the grape is thought to have originated, produce the varietal Maximinus Thrax Mavrud. It typifies its profile as a full bodied wine with tremendous longevity, boasting red berry and raspberry aromas and flavours. One year in French oak barrels smooths out abundant tannins, ensuring this wine opens up in complexity with age.
Also based in the region, Korten Winery is a small but very well positioned micro-winery headed by a dedicated team, emphasising harmony between man and nature with many natural processes to make authentic wines with distinct character. They produce a Natura Mavrud-Rubin blend that is aged for 9 months in 80% French and 20% American oak barrels, bringing complex aromas of cherry, blackberry and herbs. Further notes of plums, dark chocolate, vanilla and blackcurrant fall on the palate, with well balanced acidity and ripe tannins.
Of the other popular grapes here, we have Muscat (aka Misket) Ottonel - part of the Muscat grape family and very versatile. Paler in colour with low acid and typical aromatic complexity, it often shows acacia, violet, citrus zest and even honey tones. Dimyat (aka Dimiat) on the other hand is a grape that enjoys cool breezes at higher altitude and can easily bring high yields, making it a popular blending grape. Fresh, light and with high acidity, it has a herbal/floral character with apricot, natural vanilla and sometimes quince.
Korten blend these two for their Natura Muscat Ottonel-Dimyat, bringing very expressive aromas of green apple, rose, lychee, and spring honey. Lovely freshness, elegant notes of peach, tropical fruit, and white rose fill the mouth before a crisp finish.
STRUMA VALLEY
The Struma Valley sits inland to the south west of the country, just above its border with Greece. A relatively small area, it is reliant on its many microclimates of its river valleys. Preferred more by red grape vines, it holds its own rare, native grapes such as Melnik (Early & Broad Leaf), and those that prefer warmer climes such as Keratsuda, Syrah, Nebbiolo and Cabernet Franc.
The Early Melnik grape is a natural hybrid only found in this valley and has become a popular alternative to the late ripening Broad Leak Melnik as it ripens earlier and shows assets similar to a Pinot Noir or Gamay. Lots of fresh red cherry and, with ageing, can show elements of leather and tobacco.
Based in the Struma Valley, Logodaj Winery who were founded in 1994 take pride exploring Early Melnik's potential with their Melnik 55. Grapes go through pre-cold maceration to retain natural freshness and fragrance, before spending 12 months in barrique for malolactic fermentation. The result is a wine with scents of fresh cherry, spicy notes and sweet vanilla. Great balance and elegance, silky soft tannins, and a rich, persistent finish.
Keratsuda (aka Kerazuda) is, like Mavrud, another grape popular across the border in Greece. A white grape that enjoys the warmth of this region, it is relatively late ripening with low acid, creating still wines with lots of pear and apricot flavours. Libera Estate is a relatively new project founded in 2013, focusing on native varieties such as this in vineyards over 25 years old, and aiming to show their true potential in contemporary times.
In modern fashion, Libera explore another side to this white grape with their stunning Orange Keratsuda that ferments the wine with grape skins for 50 days to bring a dark golden appearance with nuances of amber. Typical Keratsuda aromas of pear, apricot and white flowers abound and the palate balances pronounced tannins from skin contact being balanced by refreshing acidity.
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Winemaking on Corsica can be traced back over 2000 years, with expertise and knowledge of surrounding countries, and the island itself, melding into a unique craftmanship that Corsica holds with pride. Wine is produced under French guidelines and often fetch high prices, even under its IGP title - Ile de Beaute (Island Beauty) - as a whole. Although wines vary in type, they are known for having intensity that does not impede their fine delicacy.
Although classed as a French wine region, its proximity to Sardinia and mainland Italy heavily influences its wines too. In fact, the two main grapes grown are of Italian heritage - white Vermentino (aka Rolle) and red Niellucciu (aka Sangiovese). Popular French varieties include Syrah, Grenache, Pinot Noir and Chardonnay, often creating wonderful blends when crafted with their Corsican or Italian relatives. Native grapes such as Biancu Gentil or Sciaccarello add true Corsican flavour to the mix.
Grapes benefit from the warm climate in combination with cooling ocean breezes. This allows a good range of grapes to thrive, especially with lots of excellent soils made up mainly of clay, sand, granite and limestone. The result can be a delicate, crisp white wine to a full flavoured, velvety red.
We have been lucky enough to source two excellent examples of what Corsica can offer with Domaine Barcelo, who offer wines expressing all the attributes of a high-end Corsican wine at a reasonable price. Located in the town of Aghione on the east coast, the Barcelo estate vineyards are located between sea and mountain, and wines harmonise continental and indigenous grape varieties.
Barcelo Ile de Beaute Rouge blends Niellucciu with Merlot grapes that are picked at ideal ripeness before controlled fermentation and daily pumping during a maceration period of 10 days. A fresh and supple wine with aromatic notes of red fruits and spices, the silky palate shows well-integrated tannins with a generous attack of fruit.
Barcelo Ile de Beaute Blanc blends Vermentino with Biancu Gentil grapes that are picked in the coolness of night to preserve flavours, before fermentation in stainless steel and no oak treatment. The result is a fine wine with an expressive, complex nose of citrus and white flowers. The fresh and sumptuous palate ends with a pleasant fruity acidity.
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The traditions and culture of Sicily are fiercely protected by its residents, who are proud to set themselves apart from the mainland, and wine is a strong part of this. Although influenced by surrounding areas of the Mediterranean throughout history, Sicilian winemakers have taken elements and combined them with their own production to continue being at the forefront of modern winemaking whilst staying loyal to wine styles and grapes that set them apart.
The Mediterranean climate of good sunshine and rainfall, combined with good farming, ensure a wide range of vines can thrive. In the 1980's and 1990's, this unfortunately led to some producers taking the high yield, poorer quality route for mass production of wines. However, since the turn of the millennium, like many other countries who fell fowl of this, production has turned back the clock to focus on smaller yields of higher quality to truly rediscover Sicilian flavour.
Viticultural farmers today make good use of all the environments available to them, from the volcanic, mineral-rich soils of Mount Etna in the east, to the coastal plains of Noto in the south, to the sandstone-clay hills of Marsala in the west. This allows even the fussiest of grapes to find their perfect area.
GRILLO
A key component of the famed Marsala sweet wine, white grape Grillo is thought by some to have its origins in Sicily as a Catarratto-Muscat natural hybrid, whilst others believe it was introduced in 1897 from mainland Puglia following the Europe-wide Phylloxera outbreak. Regardless, Sicily has proved to be the perfect home where Grillo thrives, producing light to medium, fresh, dry whites with pleasant orchard and citrus fruit flavours, often with delicate nutty undertones.
It has an increasing reputation as a good value, high quality and easy drinking wine. If you like the fresh delicacy of an Italian Pinot Grigio or Soave, it is certainly worth a try. Gibellina Sogno del Sud Grillo ('Dream of the South') is a delightful example using hand harvested grapes from sandy hillside vineyards.Battonage during maturation helps to add subtle layers of exotic fruit and spice to the refreshing citrus and soft body.
FRAPPATO
The red grape Frappato is known for its light, refreshing fruitiness. The prefect red wine to drink on a summer's day, it is also often blended with the bolder Nero d'Avola -a method that adds flavour and profile of the Frappato, or conversely softens the Nero d'Avola. Thought to be a natural mutation of the Nerello grape varieties (which themselves are believed to have developed from the Sangiovese grape), Frappato almost certainly has ancient origins, possibly back to the Greek era.
As a varietal, it produces very light bodied wines with low tannins and fresh cherry and red berry fruits. It is a good option to try if you're a fan of Beaujolais or lighter Pinot Noir wines, or even for pairing with more delicate dishes traditionally suited to white wines. Gibellina Incanto del Sud Frappato (Enchantment of the South) celebrates this grape in varietal form, retaining its purity and delicacy with stainless steel treatment and no oak. Lots of pleasant fresh fruitiness reside in the fragrance, whilst the palate brings yet more crisp red fruits for a lively yet soft taste.
NERO D'AVOLA
Widely renowned Nero d'Avola is the most widely planted red grape in Sicily with a worldwide reputation for creating robust wines Many vineyards sit in the south east regions, with the grape taking its name from the coastal town of Avola here. Perfectly suited as a varietal in modern winemaking, it is also often used in blends across Italy to add body, deep colour and good tannins matching similar levels of refreshing acidity..
A key to its success is versatility in winemaking. Dependent on production methods, Nero d'Avola can be youthful and fruit-forward (strawberry, red plum, raspberry) or with ageing can show much riper, darker fruit (black plum, black cherry, prune) alongside deep oak notes such as vanilla, chocolate and tobacco. A thread of sweet liquorice is often present in any style.
Gibellina Sogno del Sud Nero D'Avola shows great care from land to bottle, with grapes hand harvested from vineyards of limited yields. Vinification in small stainless steel tanks with no oak ageing creates a youthful style, but with added natural concentration from the limited yield grape selection. The intense nose shows pomegranate and wild strawberry with hints of red berry fruits, whilst the soft, velvety, and full palate is complimented by smooth, generous tannins, balancing acidity and sweet liquorice.
BLEND PERFECTION
Frappato-Nero d'Avola blends show how well these two Sicilian favourites can compliment each other, accentuating the best elements of both grapes with neither overpowering the other. Gibellina U Passimiento goes a step further in ensuring selection of the finest grapes before they even enter the winery. The Frappato grapes are harvested as soon as they reach maturation for optimum freshness, whilst the Nero D'Avola grapes are left on the vine for light withering to bring concentrated sweetness.
The Frappato is slowly fermented in stainless steel tanks, whilst the late harvested Nero D'Avola is soft pressed and fermented separately at a controlled temperature. Fermentation is interrupted to retain natural sweetness, with slow blending and maturation of the final wines for some months in steel tanks. This careful production creates a bright and intense wine showing the best of both worlds. Lots of red fruit with a warm and full-bodied palate of harmonious acidity and smooth, elegant tannins.
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BURGUNDY
Burgundy is known as the home of Pinot Noir and mastered its cultivation very early on. Present and cultivated since at least the 1st century AD, the region's short ripening season, particularly in the Cote D'Or, was loved by this early ripening grape. Cool mornings, warm and long afternoons, and cool misty evenings helped its growth. The region still contains some of the finest Grand and Premier cru vineyards.
COTE DE NUITS
One of the most famous areas in the Cote D'Or is the Cote de Nuits, a collection of villages that lies at its northern tip and includes the two renowned villages of Nuits St George and Gevrey-Chambertin. NUITS ST GEORGES lies at the southern end of Cote de Nuits and became an appellation in 1972, producing exceptional wines from chalky, rocky soils underlaid by a base of limestone. Their Pinot Noir wines tend to have lighter, fresher red berry fruit flavours with more notes of wood, fig, chocolate and smoke from oak ageing. They are known for good ageing potential of at least 5-10 years, with some even peaking after two decades in bottle.
Domaine Faiveley was founded in 1825 and the family has developed the Joseph Faiveley signature for almost 200 years. Their Nuits St Georges is produced with hand harvested old and new vine Pinot Noir grapes. Aged for 14 months in French oak barrels (20-30% new oak) with further cellar rest in vats for 2 months before release, it is fresh and crispy with fine balance of tannins and acidity. Aromas of small red and black fruits, oak and spice with flavours of blackberry and cherry, this wine has potential for further cellar ageing of 8 to 10 years.
GEVREY-CHAMBERTIN sits towards the north of the Cotes de Nuits and holds mixed soils of clay-calcareous, gravel and limestone. Its Pinot Noirs differ from Nuits St Georges in bolder colour with fuller body, structure and tannins. Fruit flavours tend to be riper alongside earth, violet and liquorice from oak ageing.
Domaine Clemancey has been a family business for several generations and oversee 8 hectares, undertaking all elements of production from vineyard to cellar, taking pride in truly crafted wines. Their Gevrey Chambertin is produced from old Pinot Noir vines planted in 1945 that are manually harvested. The wine is aged in oak barrels for 12 to 18 months and production is limited to 1200 bottles a year. Strawberry, black cherry and violet take the fore in its pleasant youth, with ageing bringing out liquorice and leather.
COTES DE BEAUNE
The Cotes de Beaune area of Burgundy sits at the southern tip of the Cote D'Or and is known for its mastery of the Chardonnay grape with numerous Premier and Grand Cru vineyards. The PULIGNY-MONTRACHET appellation sits just south of Meursault and was awarded its status in 1937. Soils are predominantly of limestone browns or marl-clay limestone. Chardonnays tend towards multiple layers of complexity with elements of florals, orchard fruit, citrus, nuts and herbs.
Domaine Prudhon was founded by the son of a wine grower, Henri Prudhon, who established the estate in 1945. Their wider reach increased significantly from the early 1980's, with plots acquired in Chassagne-Montrachet and Puligny-Montrachet. Their Puligny-Montrachet is a fine Chardonnay that uses grapes from their prized Les Enseigneres vineyard with 30 and 80 year old vines. The wine is aged on lees for 15 to 18 months in oak barrels, 20% of which is new. Golden with aromas of ripe white stone fruit, toasted oak and soft florals, the rich palate cuts through with additional citrus and minerality, nuts, and a smoky finish. Excellent to drink now, but can further age in the bottle for up to 8 years.
BORDEAUX (LEFT BANK)
The Left Bank of Bordeaux is renowned for powerful Cabernet Sauvignon-based wines with some of the most famed Chateau and appellations in the world. The environment generally has deep limestone soils complemented by a gravel topsoil. This means that vines reach further for their nutrients and helps create robust and powerful Cabernet Sauvignon grapes. Many vineyards hold old vines, providing wonderful complexity of flavour and potential for long ageing, sometimes for decades.
HAUT-MEDOC
The northern Medoc area becomes the famous Haut-Medoc at the tip of the Left Bank, where favoured grapes are Cabernet Sauvignon and Merlot. This area holds some of the original and most famous Bordeaux appellations. Soils have the most gravel with region-wide limestone layers underneath, as well as heavy clay and sand. MARGAUX is one of the most renowned appellations with soils of very high gravel content, meaning their vines are some of the most hard-working in the area.
Chateau Desmirail is run by Denis Lurton of the Lucien Lurton family, stalwarts of Bordeaux. The new vintage of their Margaux blends majority Cabernet Sauvignon with secondary Merlot. Grapes are hand harvested and parcels vinified separately, with older vines in oak and younger fruit in stainless steel. Blending and maturation in oak barrels for 12 months before release. A wine with intense aromas of wildflower and black cherries underlaid by more delicate red and black berry fruits, subtle leather and tobacco. Pleasantly light and silky palate with excellent balance and a mouthful of blackcurrant on the finish.
GRAVES
Graves sits further south in Bordeaux on the left side of the Garonne, and is so named due to its gravel soils. It garners great respect for both its red and white wines with red favouring Cabernet Sauvignon and Merlot, and whites leaning towards Sauvignon Blanc and Semillon. PESSAC-LEOGNAN is one of its most famous appellations and is an area that holds itself up significantly within the wider Graves area as being in a class of its own.
Chateau Valoux has produced wines under the management of neighbouring Chateau Bouscat, since 1929 with clay-limestone vineyards dating back to the 17th century, The famed Lurton family have overseen production since 1979. Recently added to our range to complement their beautiful Pessac-Leognan Rouge, their Pessac-Leognan Blanc uses hand harvested Semillon and Sauvignon Blanc grapes fermentated in stainless steel tanks before barrel ageing for 10 months with 35% new French oak. This creates a blooming garden of a wine, fragrant with white flowers. The mouth shows a fine balance of refreshing lime and sweet apricot.
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WHAT IS A VEGAN WINE?
Many wines will proudly display that they are vegetarian-friendly (the vast majority are), but vegan-friendly status ensures no animal products are used. This has historically been in the fining and filtration of the wine prior to bottling and therefore not obvious, so vegan certification is very important to avoid any confusion. Many vegan wine producers will apply the wider ethos of minimising any negative impact to flora, fauna, climate and earth across their farming and production. The attention to detail of vegan-friendly wines makes them a good staring point for eco-conscious consumers. Our guide can tell you more.
OUR PICKS
Many producers are becoming wholly committed to reducing their ecological footprint and, in fact, attempting to help the ecology around their vineyards to thrive and diversify. We pick our favourite current winemakers.
SPANISH
Altolandon range
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Organic and Biodynamic winery Altolandon sits in the centre of its 1100m high altitude vineyards of Manchuela, La Mancha. Certified organic methods are used in vineyards; only natural fertilisers, green pruning and hand-harvesting. Vinification is vegan and as natural as possible with spontaneous alcoholic fermentation with native yeasts and little intervention. In-barrel malolactic fermentation, and French oak or clay amphora used for ageing.
Adaras range
Adaras are organic, vegan-friendly wines from the Almansa region, made to represent the best of ecological wine. Adaras harvest from 225 hectares of the Venta La Vega ecological vineyards located at the foothills of the legendary Almansa mountains known as El Mugrón. Abundant water and excellent limestone soils, with a natural micro-climate and altitudes of 1200 metres encourage the creation of vineyards that can be farmed using ecological techniques that do not involve chemical treatments or additives.
ROMANIAN
Solara range
Solara are a range of natural wines from excellent producers Cramele Recas. They use simple viticulture philosophy; to apply the absolute best production methods to every single wine and to enhance and preserve the natural quality of the grapes very year. Their vineyards are a combination of evolved plantings from 1447 and much more recent plantings, with Solara wines fully organic and vegan certified.
CHILEAN
Toro de Piedra range
The Toro de Piedra range from Vina Requingua specialises in French-Chilean wines and uses grapes from the Curico and Maule Valleys, where the mild Mediterranean-like climate and varied soils offer superb conditions. Winemaking is led by Benoit Fitte, who left his native France to join the winery in 2001. This has resulted in a range of unique vegan-friendly wines that beautifully showcase French traditional and South American grapes blended to perfection.
LEBANESE
Chateau Ounsiyat range
Passion and heritage has been passed down through the Bou Sleiman family of Chateau Ounsiyat for four generations. They blend respect for local tradition with modern techniques and respect for ecology to craft contemporary wines, often a fusion of Old World and New World. Vineyards are in the beautiful Bekaa Valley where the altitude, microclimate and soils combine in this ancient terroir to produce fresh wines with a very Mediterranean feel.
ITALIAN
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Casa Defra range
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Classic vegan wines from Casa Defra winery located in the stunning Berici Hills in Vicenza, Veneto. Casa Defra Winery was founded in 1908 and aims to represent the best selection of Berici vine growers. Committed to sustainable viticulture for the past 40 years, they work to limit the use of fertilisers, find natural protection for vineyards, use in-cellar water purification and solar energy, and source greener packaging.
Fabrizio range
Sicily's Fabrizio Vella is a passionate winemaker living and working on the Mediterranean island. Fabrizio Vella’s wines reflect his pride in the island he calls home. His organic and vegan approach alongside careful, natural winemaking creates wines that are fresh, exciting, moreish and true to their Sicilian origin.
PORTUGUESE
Casa Velha range
Casa Velha wines are created by the Adega de Favaios co-operative in the heart of the Douro Valley. The cooperative cares for one another, the Douro environment, and each one of their grapes with passion. They started this association in 1952 and the winery combines new technology with the region's centuries old winemaking traditions, embracing the future by taking care of the past.
Quinta de Cabriz range
The Dao region with its magnificent mountains and unique microclimate is well known for deep, savoury, well structured wines. Quinta de Cabriz present serious wines for vegan-organic lovers that really expresses this unique character with excellent gastronomic potential.
Sao Joao range
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Founded in 1920, Caves São João has one of the oldest cellars in Portugal which reflects their history and reputation. In 1930 they began their production of sparkling wines that are respected throughout the world. They now use the most modern winemaking technologies to reach an even higher level of quality and ensure all wines are vegan-friendly.
ENGLISH
New Hall range
The prestigious UK Winemaker of the Year Award went to New Hall in 2013, 2015 and 2016 and their highly acclaimed and award-winning wines showcase English Wine at its best. According to parish records, the first vineyards were planted in Purleigh in the Middle Ages, where the vines flourished and supplied The Crown. Fast forward to 1969 and the vineyards at New Hall in Purleigh, Essex were planted by the Greenwood family, making it one of the oldest in the UK and one of the warmest and sunniest spots in the country.
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Our gift boxes take the hassle out of choosing gift wines and can be ready for collection or local delivery on a date of your choice. (Not available to send National) Not only that, these packages mean you save up to £5!
Available in a variety of boxes for 2, 3, or 6 bottle gifts, each quality wine included is worth an average of £15.
These magnums are a great value option to give a gift that can be shared around the dinner table. 1.5 litres, or the equivalent of two bottles of wine, we have a great bottle selection to suit all tastes from £22.50 to £48.60. .
If Bordeaux is your thing, our Roc de Segur Magnum brings an easy drinking claret wine with bright red cherry aromas in a soft style. Rich berries, a little green stalk and a hint of black pepper alongisde supple, silky tannins and gentle spice on the finish.
Rioja-lovers can enjoy our Covila II Crianza, a modern wine showing intense ripe fruit aromas reminiscent of cherry liqueur, with delicate toasted, balsamic nuances and hints of leather. On the palate it is warm and deep, with black cherry and chocolate wrapping around the mouth and fine toasted notes that perfume the taste buds.
Heading to Eastern Europe, we have one of our most popular, longstanding reds from Romania's excellent Budureasca, showcasing the beauty of the flagship Feteasca Neagra grape. Budureasca wines have won over 300 medals at international competitions, mainly for their Premium Feteasca Neagra that uses old vine grapes for a full and jammy wine with cherry and ripe red fruit before warming spice on the finish.
If white wine is more suitable, our Pazo Senorans Albarino is a beautiful Spanish all-rounder from the Rias Baixas region. Aromas of nectarine, fresh figs, orange zest and white flowers, with a refreshingly dry citrus palate and mineral-driven finish.
And finally for those with a sweet tooth for rose, our Mabis Biscardo Rosapasso is a stunning Italian rose from Soave, Veneto. Mineral-driven, the well-defined yet delicate fruity bouquet shows elegant wild strawberry and cherry, before a smooth, harmonic palate full of freshness.
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WHAT IS SHERRY?
Sherry is an example of fortified wine, of which there are many other varieties such as Port, Madeira, and Marsala. Whether sweet or dry, all share the same factor; distilled spirit (most often brandy) is added to a wine base to raise alcohol levels - the process of fortification.
Originally a solution for preserving wine on long sea voyages introduced in the 17th Century, fortified wines are now enjoyed in their own right. The most well-known types of fortified wine are named from their region of production, each with its own particular methods and categorisation of types of wine. Sherry hails from Andalusia in Spain and must come from the “sherry triangle” consisting of three main towns: Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María.
Most sherry is made with Palomino grapes, and some with Moscatel and Pedro Ximenez grapes. The Solera ageing process is core to sherry production; After fortification and an initial short maturation, the sherry is slowly aged and oxidised in one barrel after another, with each successive barrel being older than the last. Barrels are never fully emptied meaning that remains of all sherries ever produced remain in some form throughout each new process. This complex process ensures flavours of nuts and dried dark fruits are added to the natural grape profile.
TYPES OF SHERRY
Sherries are generally dry when made from a majority of Palomino grapes, as the majority are. They are categorised according to their production type and all undergo long ageing. Even the youngest have a minimum of two years maturation, although they are usually released after much longer than this. Disregarding the other variables for now, there are 3 main types of production: Biological, Oxidative, and a mixture of the two.
BIOLOGICAL
Biological maturation occurs at lower alcohol levels to allow a layer of flor yeast to survive, covering the wine. The wine still undergoes maturation but with minimal contact with oxygen. Its containment means little or no evaporation occurs, so resulting sherries are lighter in body and with generally lower alcohol levels than oxidative sherries. This is used for often the drier, lighter and more youthful styles of sherry, Fino and Manzanilla.
Fino sherries are typically pale yellow in colour and very dry, with most aged between 4-7 years. Think herbs, soft dough, almonds, minerals and flor yeast nuances. They work well with fish, tapas, savoury nibbles and Mediterranean meat, cheese and olive platters.
One of the most famous Palomino Fino sherries is called Tio Pepe and was created by stalwarts Gonzales Byass who exclusively produce it. Aged for a minimum of 4 years in their Tio Pepe solera, it is uncompromisingly dry with toasted almonds and elegant flor.
Manzanilla sherry is similar to Fino, but only comes from Sanlúcar de Barrameda, a town nearest to the sea of the sherry triangle. This coastal influence creates a differing profile that required its own name and fittingly, Manzanilla translates to Chamomile, a flower that abounds in its aromas.
Sherries tend to be even lighter in colour and body due to cooler temperatures and thicker flor layers, with the sea imparting more salty and saline flavour. Typically aged between 3-5 years, there higher levels of minerality and zest make the perfect partner for fish and seafood dishes such as paella.
OXIDATIVE
Oxidative ageing is done at a higher fortified alcohol level to prevent the flor layer from forming. The air contact brings fuller body and more wood and dried fruit flavours, partly due to the evaporation in the process which concentrates the wine. This evaporation also brings higher alcohol levels due to the concentration. This process is most common with Oloroso sherry.
Oloroso sherry becomes rounder in texture and darker in colour, from golden amber to burnt umber. The must that goes on to be used for Oloroso production will be carefully selected, with heavier juices (sometimes from second pressing) being ideal. Selection occurs once more after initial fermentation, with only fuller wines entering the Oloroso solera system.
Still overall dry, Oloroso has a hint of sweet character from its texture and flavours of dried fruit. These can be joined by walnuts, toast, balsamic, tobacco, autumn leaves, spice, truffle and leather. Oloroso is much more suited to warm stews, cured and red meats, and mature cheeses. Gonzales Byass' example leads with walnuts and hazelnuts, with layers of truffle, leather and vanilla on the finish.
COMBINED
The combined process begins with ageing under flor before losing this layer and continuing ageing oxidatively. This has a wide variety of outcomes dependent on the length spent in each process and is used for Amontillado and Palo Cortado.
Amontillado sherry typically begains life as a Fino or Manzanilla, undergoing maturation under this process for up to 8 years before re-fortification to kill the flor for its second long maturation. The resulting sherries cover a wide range of profiles due to the varying lengths of the two maturations. Producers have great influence on the desired result, whether they wish to retain sharpness with a longer first maturation, or bring roundness with a longer second maturation.
Overall, Amontillados are always darker and richer due to some oxidisation, becoming varying hues of amber. Nuts, herbs, dried fruit, oak and pastry are always present, with elements of leather, tobacco, spice and orange zest for those that are older and finer. Gonzalez Byass' Amontillado still retains slight saltiness and bitter hints, alongside lots of hazelnut, pastry and oak notes. The complexity of Amontillado makes it great to pair with a range of dishes such as charcuterie, duck, nut pastries or hard cheeses.
Palo Cortado sherry is a seen more rarely and sits in between the styles of Oloroso and Amontillado with its own distinctive style. Tending to go through minimal ageing under flor, it goes through more oxidative ageing in its influence. Deeper amber in colour, it tends towards more dried fruit against the nutty backdrop, and will more often show tobacco, leather and orange zest.
Gonzalez Byass Apostoles is an exceptionally long-aged premium Palo Cortado. 87% Palomino and 13% Pedro Ximenez with grapes vinified separately, it begins life in their Palo Cortado solera system with space to partially oxidise, before second fermentation and maturation in their Pedro Ximenez solera. Total ageing at this point is 12 years. The grapes are carefully blended before a third maturation for 18 years in their signature Apostoles solera.
This complex, careful vinification creates a sherry of spectacular intensity. The shows lots of concentrated fruits. Intense palate texture enfolds caramel, mature wood, nuts and candied orange peel. As with the best Palo Cortado sherries, it is able to stand up to the richest red meats and most mature cheeses.
SWEET
All the sherries above will tend to use the Palomino grape as its main base. Those that use a majority of Pedro Ximenez or Moscatel will always be labelled with their grape, especially as it often denotes the sweetest of sherries much more akin to desert wines. Grapes are late harvested and often sun-dried before pressing.
Pedro Ximenez is the sweetest sherry and must be made with a minimum of 85% Pedro Ximenez to be labelled as such. Fermentation is short or partial to retain natural residual sugars before oxidative maturation, often between 5 to 8 years. Very dark in colour - deep brown/umber - it has the thickest texture and is full of dried fruits such as raisin and fig. Chocolate and warming spice can be present mid palate, with some showing coffee and liquorice too.
Gonzalez Byass Nectar is named for its nectar-like texture. Full of raisins, figs and dates accompanied by honey, syrup and fruit preserve. As insinuated by the category of dessert wine, these sherries work beautifully with sweet desserts such as dark chocolate cakes, caramel dishes, or even poured over ice cream.
We hope this helps you celebrate International Sherry Week and have yourself a Merry Sherry Christmas!
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HISTORY
There has been much debate over Carignan's origins. The most evidenced theory is that it originated around the town of Carinena (a name the grape also goes by) in Aragon, northern Spain. It travelled throughout the western Mediterranean during the Phoenician period, notably Sardinia, mainland Italy and Algeria. Still widely used in Spain, it then also reached popularity across the border in France after the devastation of Phylloxera caused many vines to be destroyed in the late 19th/early 20th century. A high yield grape with some resistance, mass plantings made Carignan the most planted variety in France by the 1970's, mainly centred in Languedoc-Roussillon.
It was used mainly as a blending grape to colour, acid and tannins to, for example, a Cotes du Rhone in France or a Rioja in Spain. However, the tendency of the grape vine to run rampant if not kept in check, alongside general over-production/planting of all grape types, led to a diminishment in quality and problems with surplus of wines in France during the late 20th century. Many vines were pulled out at the behest of the government, and so high yields of Carignan suffered the most. The move to other blend grapes in Rioja and surrounds also led to a large decline in its home country.
PROFILE
Ironically, the higher tannins and acid that make Carignan such a good grape to blend with Grenache or Syrah can work against it as a varietal, especially if these elements overpower. However, when it is grown and vinified correctly it can be outstanding. Red fruit such as raspberry and cranberry dominate, with warming spice (cinnamon, star anise) and liquorice adding sumptuous complexity. Intense varietals can show earthy-meaty nuances that make it pair wonderfully with richer meat dishes (duck, turkey, goose, pork), umami flavours in vegetable dishes (mushroom, aubergine, garlic) and very mature hard cheeses. Its spice and red fruit make it perfect with tomato sauces and traditional Spanish-style dishes such as tapas or tacos.
EUROPE
Quality producers in Europe have been working to reinvigorate Carignan, breathing new life into older, low yield vineyards. One such producer is the excellent Languedoc-based Olivier Coste. His Je T'Aime Carignan uses 60 year old, organically grown, low yield vines. Long maceration and regular pump overs during fermentation bring our the best in colour and flavour, with maturation in concrete for six months. All this care brings an intense wine of crushed raspberry, dark stewed fruit, warming spice and hints of graphite.
Mont Rocher use 50 year old vines in the hills around Vallée d’Agly of Languedoc, where black schist soils with pockets of limestone bring richness with a fresher, more finely defined character. 35% of the wine spending 3 months ageing with a small amount of French oak staves with the remainder unoaked. Brighter cherry red in colour, it shows aromas of black cherry and subtle vanilla, whilst retaining red berry fruit flavours on the palate before a lively, spicy finish.
Moving on to blends, producers such as Chateau de Cabriac use Carignan to add to their traditional wines from the renowned Corbieres appellation of Languedoc-Roussillon. Their Tradition Corbieres adds old vine Carignan to Syrah, Grenache and Mourvedre for an exuberant wine with ageing potential of 5 years. Full and round with more black fruit dominating, the Carignan helps retain freshness and bring a bold finish.
Berthet-Rayne blends only old vine (average age 60 years) Grenache, Syrah and Carignan from organic vineyards for their Cairanne wine, an area in Rhone they have been farming and producing in since 1880. Fermentation with the délestage technique and regular pump overs, long maceration and maturation in concrete tanks for one year bring a beautifully rustic wine. The fresh raspberry of Carignan shines through, with strawberry and hints of cocoa.
Back to Carignan's historical home of Spain, the northern province of Catalonia/Catalunya has helped its revival alongside the town of Carinena in Aragon. Often known as Samso in Catalonia, the excellent appellation of Priorat produces some of the best Carignan wines. Cal Grau La Petite Agnes blends Carignan with its perfect partner, Grenache, with ageing in a mixture of first and second year French oak barrels for 4 months. Earth-meat tones, smoke, red and black berries and black slate make for a complex wine with layered satisfaction.
NEW WORLD
The rise in quality from a much larger range of producers in the New World since the millennium has brought many benefits. A number have discovered Carignan's potential and embraced this European grape as it adores warmer climates and its late-ripening needs long sunshine seasons to be at its best at harvest. Careful control of vineyard yields is a given, but with due care, attention, and manual harvesting, the New World can breathe new life into the grape.
Winemakers extraordinaire Garage Wine Co use traditional Chilean farming and harvesting methods to create their Old Vine Carignan. A field blend of Carignan with a smidgen of Mataro from the Truquilemu vineyard in Maule, the grapes are fermented with native yeasts, hand punched and pressed, before barrel ageing over two winters. Jammy red and purple fruit, exotic spice, underbrush and earthy minerals make this a Carignan bound for spicier tapas-style dishes.
Vina Requingua also harvest grapes from the Maule valley for their Toro de Piedra Grand Reserve Carignan, part of a range that celebrates French-Chilean crossover winemaking. 40 year old vines, with ageing for 12 months in used French oak barriques create a herbaceous Carignan with exceptionally smooth tannins, luscious red berry fruit and a savoury spice finish.
Meanwhile in South Africa, Swartland Winery carefully select grapes from the most expressive vineyards in the region for their Limited Release Carignan. These characterful bush vine sites yield fruit of distinctive depth and concentration. The resulting wine displays mocha, chocolate, lots of red fruit and nuances of spice and herbs.
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The rules for pairing with curry dishes follow along similar lines to general food pairing, but with the difference of South and South East Asian spices, alongside more tropical fruit elements adding to the mix. The first rule is at the centre of any pairing - milder flavours require lighter wines so as not to overwhelm the dish, and stronger flavours bolder wines to stand up to and enhance the dish. With curry dishes, one must remember that strength of flavour does not necessarily equate to heat - another element entirely that we will revisit later.
WHITE WINES
Starting with the mildest, and often creamy dishes that are yoghurt and coconut milk based, white wines are the best partners. Think less of the minerality, citrus zest and high acid levels though, and more towards high florals, tropical fruits, vanilla or nuts in bouquet, and/or creamier, buttery texture. These pairings are also more at home with white meats, fish or vegetable curries of this ilk.
OFF-DRY AROMATIC CLASSICS
Off-dry white wines have a hint of sweetness that helps not only to combat any heat or stronger spice from a curry dish, but also amplifies the central flavours, breathing new life into the dish. The best grapes to match curry in an off-dry style are those with intense floral aromatic complexity such as Pinot Gris, Riesling, Gewurztraminer and the Muscat family.
It stands to reason that Alsace (France) and Germany are excellent places to look for a match. New Zealand are also showing great wines of these families too, and will add hints of tropical fruit and florals. We recommend to try with Thai curry dishes, or creamy fish, prawn or vegetable curries. Those wines that go slightly sweeter may also match with non-creamy dishes of higher heat such as those with ginger and tomato alongside traditional spices.
Germany's Fio Ratzelhaft Weiss maintains freshness with a riper, weightier style from part-oak ageing and a year on lees. Slight smoke and subtle saltiness with peach and pear on an off-dry palate means it can stand up to moderate spice. Weingut Max Ferd Richter Riesling uses traditional Fuder short-ageing for a wine of peach, raspberry and floral elderberry blossom with upfront sweetness, perfect for gentle spices. Reh Kendermann Riesling Schiefer Steillage is unoaked, but retains enough floral complexity to make it a superb partner for light and spicy fish curries.
Moving on to Alsace, Hunawihr Pinot Gris Reserve is an elegant off-dry wine which would suit mild, creamy curries, whilst their Hunawihr Gewurztraminer shows plentiful floral aromas of roses, orange blossom and nectar alongside apricot, peach and a touch of sweet spice. This makes it a great candidate to match more moderate spice.
Finally, New Zealand bring us Two Rivers Juliet Riesling with ripe fruit, honey suckle and a sweet touch of sherbet mixed with toasted sesame seeds and savoury almonds. Great for a wide range of curries, but especially nut-based such as Pasanda or Thai peanut curry. Meanwhile, Zephyr Gewurztraminer shows enticing red capsicum, gooseberry, lychee, rose petal and freshly cut lemongrass. Great with creamy curries or a milder Biryani.
WINES OF TEXTURE
Another white option is to go for wine of fuller body, whether gently oaked (not over-oaked) or part oaked, or left on the lees for a good period time to bring texture. These will bring our riper fruit alongside creamier texture and other elements such as vanilla, nuts and smoke. Warmer climes add the tropical to match creamy curry dishes. Think Korma, Pasanda, Tikka Masala or Butter Chicken.
Chardonnay is an obvious option and we can recommend Vinaceous Shakre Chardonnay that treats 20% of the wine in French oak barriques for oak notes alongside rich tropical fruit flavours, making it perfect to accompany fruity curries. Viura is often light and acidic, but Akemi Oaked Viura uses subtle oaking to add texture and ripe tropical complexity to the floral notes of this grape. Subtle pepper and vanilla make this creamy great with South East Asian curries or spicy noodle dishes.
Viognier is another grape that brings fuller body and if we look to the New World, we find the perfect match. Quara Estate Viognier from Argentina is unoaked but spends time on lees. Its naturally off-dry palate shows ripe peachy character and stands up well to light, creamy curries. South Africa's Bellingham Bernard Series Viognier is fermented on the lees before partial maturation in old oak barrels for exceptional fragrance, apricot and white pear character. The finish has a tropical fruit touch with spice intrigue, making it another all round good pick for mild, creamy curries.
Going native, some indigenous grapes from the New World have a natural ability to match curry dishes. Argentinian Torrontes is one of them; a grape with a natural aptitude to match coconut-based curry sauces. Inacayal Torrontes is unoaked, but shows the wonderful profile of this grape with lots of tropical aromas such as pineapple, grapefruit, guava, and Asian pear alongside floral jasmine flowers. Coconut curry is a must to try with this.
LOOK TO ASIA
Finally on white wine matches, look to South and South East Asia itself. A plethora of quality winemakers are using noble grapes that show an adaptation in their terroir that complements the range of South and South East Asian spices excellently.
Sauvignon Blanc from the New World can often match curry dishes, and Sula Vineyards Sauvignon Blanc from India is the ultimate example. Unoaked, the beautiful terroir of the Nashik Valley brings a fresh, very herbaceous wine of bell pepper and cut grass alongside tropical guava, white stone fruits and essential spice. Works with many milder curries, but particularly those with fish or vegetables.
Another curry match surprise is classic white French blends from Gascogne or Rhone. This is because these rustic grapes bring the aromatic complexity, and off-dryness, as fitting as a Riesling or Gewurztraminer. Think Semillon, Colombard, Gros Manseng. Thailand's Monsoon Valley White blends Colombard with textured Chenin Blanc and off-dry White Malaga for a wine that will enhance your Thai Green or Red curry beautifully.
RED WINES
In red wines, it is best to look for a good balance of fruit alongside equal savoury complexity to match curry spices. Reds bring out the best in bolder curry dishes but can also match milder cuisine if the dish has sufficient complexity. More suited to red meat or bolder vegetable dishes, think of wine profiles with good warming spices, herbs, floral violet and smoke.
TEMPRANILLO
Oak ageing can be beneficial dependent on the grape, but as with oaked white wines, too much oak treatment can have an adverse effect. This is shown with Rioja Tempranillo-based reds. Well known for matching curry dishes and barbecue, the go-to wine is a Crianza (medium oak-aged) as a reliable friend for your dish. Tomato-based dishes such as Rogan Josh are a particular favourite. Manoso Rioja Crianza brings vanilla, ripe fruits, toast and liquorice for a wine that matches well with lamb curries.
SHIRAZ
Shiraz is another old friend of the curry dish. The warmer climes of Australia, South America and Asia lend this grape a smoky and peppery profile that enhances many spiced dishes. Sula Vineyards Shiraz hits the mark with a subtle oak character. Black pepper, smoky bacon, ripe blackberry and blueberry, with chocolate and vanilla on the finish make it perfect with beef or lamb curries or good spice. Aves Del Sur Reserva Syrah brings a Chilean example with 10 months oak ageing for intense cherry and blueberry balancing coffee, earthy tobacco, nutmeg, clove, smoke and vanilla. This deep, elegant wine matches a wide range of curries with its complexity, and can even pair with sweeter dishes. Monsoon Valley Red is Thailand's answer, blending Shiraz alongside native Pokdum, Dornfelder and Rondo for layered complexity of plum, toast, subtle smoke and a spice character with leathery undertones running throughout. Great with Panang beef curry, chilli pork and the spiciest red curries.
CARMENERE & TANNAT
As with white wines, there are grapes native to, or that now thrive in the New World that imbue local spices into their wines. South America brings Carmenere and Tannat into the fold. Carmenere lends itself to a herbaceous profile with redolent peppercorn and is common in Chile. Araucano Reserva Carmenere is aged for 8 months in second fill French oak to bring rope fruits, prune, white pepper and herbaceous rosemary, thyme and eucalyptus. Perfect for rich, deep curries.
Tannat is a dark, tannic grape that is a staple of Uruguay and can show plentiful vanilla, dark chocolate, tobacco and liquorice to really match bolder, hot curries, especially those of South Asia. Gimenez Mendez Tannat is aged in American and French oak for 10 months to produce an exceptional example with classic cedar, ripe raspberry and plum, vanilla and tobacco. Jose Ignacio Tannat ages for 6-12 months in French oak for a juicy wine full of plums, blackberry and warming spices.
PINOTAGE
South Africa's Pinotage grape is another worthy of note. Its floral-earthy character is a great companion for curry, but one must watch for tannins as a grape known to produce high levels at times. Try Pinotage with hotter spiced curries and Biryanis. Rickety Bridge Pinotage spends 12 months in oak barrels for red currants, blue berries and subtle smokiness. Franschhoek Cellar Stone Bridge Pinotage is matured in French oak for 8 to 12 months for generous black cherry, clove, raspberry jam, ripe mulberry, glimmers of tobacco and spice.
PRIMITIVO / ZINFANDEL
Finally on the reds, Italy's Primitivo (aka Zinfandel) provides a rustic, earthy match for the spice, complexity and heat of many dishes. There are many examples, but now that this grape is appearing in South Asia itself, where better to look! India's Sula Vineyards Zinfandel shows red berries, blackberry and plum with just a hint of cinnamon to match soft spiced curries.
ROSE WINES
Finally, rose-lovers need not miss out either! The lighter, drier Provence-style roses may not be a good match, but thee are plenty of deeper rose wines that can work well with milder to moderate curries. Deeper colour is a clue that bolder grapes and more extract from red skin grapes is present in the wine. Look for grapes such as Grenache, Malbec, Saperavi, Merlot or Feteasca Neagra.
Romania's Solara Rose blends the latter two grapes. The wine is only lightly filtered for more natural depth, and appears deep pink with purple hues. Bolder flavours make it a good match for Thai red curry with tiger prawns or fish curries. Georgia's Tbilvino Saperavi Rose uses the popular native red grape that has colour in the free run juice, even before skin contact. Medium-bodied with blackcurrant, ripe peach, and raspberry on an off-dry palate that shows a spicy finish. An excellent all rounder to match mild to moderately spiced vegetable or white meat curries.
And there you have it! So much wine to choose from to enjoy with your curry, you'll be spoilt for choice :)
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HISTORY
The Rioja region holds archaeological evidence of viticulture from over two thousand years ago. It was certainly present during Roman times and further maintained during the Middle Ages by monasteries. Production and exporting outside the region improved during the mid to late 18th century, and major transport improvements and an economic push across Europe led to heightened commercial presence by the late 19th century. This is when a confluence of methods with experts across Europe sharing knowledge, rose the bar.
The early stages of the Phylloxera crisis at the end of the 19th century destroying vines caused French developers to look south to Spain to fill the gap. Although Spain eventually succumbed to the Phylloxera crisis itself, it did provide better unity and bridges tor development during recovery in the early 20th century. France was of course the first country to establish official appellations and standards for its famous wine making regions. The reputation of Rioja still remained high, and it was finally classed as a Denominación de Origen Calificada (DOC) in 1991.
WHAT IS A RIOJA?
When referring to a Rioja wine, it usually means the classic and most famous red wine style that centres on Tempranillo grapes. Wines are permitted to have a small amount of other grapes in the blend such as Garnacha, Graciano, Carinena or Monastrell. The region's wine classification system is based on minimum ageing in barrel or bottle.
This ageing defines the potential wine profile. The Tempranillo grape produces wine showing red and black fruit such as blueberry, blackberry, red/black cherry alongside good acidity to match ripe tannins. Older wines will show more spice and complexity, such as layers of baking and oak spices, vanilla, tobacco and dried fruit. This dense fruitiness, good spice and fresh acid makes Rioja wines exceedingly versatile and a red wine that can match a wide range of dishes, including those often more suited to white wine pairing.
AGEING CLASSIFICATIONS
The Rioja wine classification system has been amended more recently to add other distinctions to both white and red wine, but the original Tempranillo-based wine classifications remain at its heart.
Gran Reserva wines must spend a minimum or 5 years ageing, with at least 2 years in barrel and 2 years in bottle before release. White and rose wines must also spend a minimum of 5 years ageing with at least 6 months in barrel. Manoso Gran Reserva is the ultimate expression, deep ruby in colour with lots of soft dried and stewed fruit, vanilla, toasty oak spice, nuances of leather and smoke on the finish.
Reserva wines must spend a minimum of 3 years ageing with at least 1 year in barrel and 6 months in bottle before rleease. White and rose wines have a minimum of 2 years ageing with at least 6 months in barrel. Manoso Reserva is a classy wine showing a good mix of black and red forest fruits, subtle vanilla, cocoa and black pepper. Perfect balance between fresh acidity and integrated, mellow tannins.
Crianza wines must spend a minimum of 2 years ageing, with at least 1 year in barrel before release. White and rose wines have no minimum ageing, but require at least 6 months in barrel. Manoso Crianza shows its lesser ageing with a brighter red garnet colour. It is all about the balance, with vanilla still present alongside cherry, redcurrant, brambles and a touch of liquorice on the finish.
Joven/Tinto wines do not hold an official classification, but will often be labelled as such to show that they are youthfully styled with no minimum ageing requirements. Manoso Joven Tinto shows this youthful vibrancy with sweet berry fruits, morello cherry and herbs on an easy-drinking palate.
OTHER RIOJA STYLES
Of course there are many Rioja wines that sit outside this system, whether it be different grape types or methods. White wines tend to be Viura-based (also called Macabeo), with permitted blending partners such as Malvasia, Garnacha Blanca, Tempranillo Blanco and Verdelho. All white wines with the Rioja label were originally blends, but the region now allows single varietal wines that are a superb reflection of quality winemaking and celebration of native grapes.
Manoso Viura celebrates this grape in an unoaked joven style for a fresh, round and easy drinking wine showing fresh peach, apricot and nectarine. Meanwhile Finca Manzanos Tempranillo Blanco takes the sister grape of Tempranillo with maturation on lees in French and American oak barrels for 4 months. Sweet notes of chamomile, peach, fine citrus and a touch of tropical fruits harmonise with creamy notes and oak spice for a show of depth and complexity.
A new classification for sparkling wines has also been added; Gran Anada. This requires wines to spend at least 3 years' ageing on fine lees. As this was introduced in 2017, it means these premium wines will begin to show on shelves very soon.
Other new points of note to look out for include wines labelled as single vineyard (vinedos singulares). This labelling not only requires single vineyard grapes, but that all harvests are done by hand and vines are at least 35 years old.
SUB-REGIONS
Rioja is a catch-all term used, but the years have shown the need to distinguish Rioja sub-regions for both producers and consumers. The sub-regions have always existed, but the differences in wine styles has not been publicised as well as it could have been. You may find more bottles distinguishing the sub-region as producers rightly lay claim to their style arising from differing terroirs and micro climates.
Rioja Alta covers the western half of the region and mostly grows Tempranillo and Mazuelo grapes. Known for producing delicate Rioja wines with good minerality and excellent ageing potential, Bodegas Tobia are an example of what can be achieved. Located in the village of Cuzcurrita de Rio Tiron, their cuvee range blends the best of their recent vintages. Bodegas Tobia Cuvee Tinto uses Tempranillo and Garnacha vintages for a bright ruby wine of creamy texture with floral violet, blackberry, blackcurrant, raspberry and strawberry. Bodegas Tobia Cuvee Blanco blends Tempranillo Blanco, Sauvignon Blanc, Chardonnay, Viura, Maturana Blanca and Garnacha Blanca vintages, some treated in new oak, some noble oak and others stainless steel. Pear, pineapple and passion fruit mingle with a citrus backbone and floral touches of orange blossom, with added honey, baking spices and vanilla before a zesty finish.
Rioja Alavesa is the smallest area in the mid-north part of Rioja and its exceptional high elevation terroir with clay-calcerous soils and an optimal micro climate means it grows a wide variety of grapes of classic red and white grapes. In similarity to Rioja Alta, red Tempranillo-based wines are often seen as the definition of Rioja with elegance, complexity and long ageing potential. The Manoso range is produced in this area by Bodegas Ruiz de Vinaspre, a local family of winegrowers whose old vineyards reach up to 100 years of age and the average of the rest more than 60 years. Sustainable and reasoned viticulture and a long tradition in the care of their vineyards produce elegant and structured wines.
Rioja Oriental (previously called Baja) is the largest area and covers the eastern half of the region. It predominantly produces Garnacha grapes alongside most other varietals, and its diversity and breadth means it does not produce a particular style. However, this is where careful consideration of label and producer information becomes most effective. Finca Manzanos are based in the heart of the area here, with vineyards of clay-limestone soil at 400m above sea level. They began small in 1890 and represent over a century of wine expertise in a renewed, accessible way, with all wines hand harvested and classed as Vegan-friendly.
Finca Manzanos Garnacha uses short 6 months ageing in 70% French and 30% American new oak for a strawberry red-coloured wine full of black fruit, violets and hints of vanilla and chocolate. Finca Manzanos Graciano goes through similar vinification for a wine of cherry red colour showing a mix of red and black fruit alongside subtle vanilla and good balance of smooth tannins and fresh acidity. Finca Manzanos Rosado shows the trend for lighter, more supple rose wines now coming out of Rioja. It perfectly blends Garnacha and Tempranillo for a clean, refreshing wine of bright strawberries, clean acidity and a long, crisp finish.
FOOD PAIRING
Classic Rioja red wines made with majority Tempranillo pair well with Spanish favourites such as tapas, pork and pork meatballs, chorizo and paella. Lamb is always a good partner whether on its own or in a hotpot, stew or minced dishes. The spice of barbecue cuisine, chilli con carne and burritos also fairs well, with mature, strong hard cheeses also a favourite. The general rule is to pair your Rioja red with the level of complexity and strength of flavour of your meal, with milder dishes suiting youthful wines, and strong flavours matching older.
It is a similar story for pairing white wines. Youthful whites will suit classic shellfish, lighter fish, garlic dishes and salads. Oak ageing will lend to more flavourful stewed or roasted fish, lobster, paellas and fish-based tapas. For some grapes, a touch of oak can create a whole new world of pairing options.
Akemi Viura shows this diversity of Rioja's favourite white grape. Exceptional and unique, it was created especially for Rioja award-winning chef Felix Jimenez for his Japanese/Riojan fusion dishes. Subtle oaking brings a complexity and tropical element to the mineral refreshment and floral notes of Viura. Layered tropical fruit, soft grapefruit, subtle pepper and blossom hints on a creamy palate make it perfect to pair with Thai green curries, spiced noodle dishes, sushi and sashimi, fish-rice dishes from East and South East Asia, or milder creamy South Asian curries.
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THE VINE
The late ripening Grenache vine loves warm climates with long growing seasons and requires little irrigation, thriving in arid terroir. Its hardiness and long ripening means it can produce plentiful fruit with high sugar (therefore alcohol) content. Thin skin brings low tannins and more room for ripe fruit flavours to shine through.
This profile has made the grape perfect blending, softening other varieties and adding a fruity, easy-drinking aspect. However, its willingness to produce can risk high yields that diminish quality of concentration, so care must be taken to control production, especially when creating modern varietals.
Grenache has been around since before the 12th century and there is some debate as to its true geographical origin. Although often the most synonymous with France's Rhone Valley, it was widely used prior to this in Northern Spain (Aragon, Catalonia) and Italy (Sardinia, Southern Italy). It is now thought to have originated in either northern Spain or the on the Mediterranean island of Sardinia.
PROFILE
Although Grenache creates dry wines, it has an element of sweetness from its fruit. These include ripe raspberry, strawberry, red and black cherry which can become jammy or stewed with longer ageing or warmer climes. Notes of white pepper, sweet violets and baking spices also appear, even in the most youthful wines.
Grenache is made even more versatile when it can retain its easy-drinking status whether oaked or unoaked, due to its low tannins. Rather than diminish fruitiness, longer oak and bottle ageing simply adds complements and power with elements such as herbal notes, forest floor, tobacco, smoke and liquorice, sometimes giving the impression of rich fruit cake overall.
SPAIN
In Spain, the grape is known as Garnacha and is still widely used in the north of the country. It is blended with Carignan for Catalonia's highly regarded Priorat wines, and features frequently with Tempranillo in Rioja wines. Finca Manzanos create a unique varietal from their excellent Vegan-friendly Rioja range, with careful oak ageing for added black fruits, vanilla and chocolate alongside red berries and sweet violets.
Varietals can be found in Aragon and neighbouring Navarra, which are typically youthful, unoaked and easy drinking. Aldeya Ayles Garnacha hails from the Carinena region of Aragon and shows youthful, juicy red fruits, subtle mint and a touch of tobacco and vanilla from short oaking.
It has also moved further south to areas such as Castilla-La Mancha with Bodegas Altolandon Mil Historias who are an Organic, Biodynamic and Vegan-friendly winery sitting in the heart of Manchuela DOC. Their short-oaked Granacha shows candied fruits, red and black, balance beautifully with the white pepper, rosemary herbs and balsamic finish.
FRANCE
In France, Grenache Noir took prominence in the southern Rhone Valley in the 19th century. Many of the wines you enjoy from Cotes Du Rhone or premium appellations such as Vacqueyras, Gigondas and Chateauneuf du Pape will have Grenache, alongside other permitted varieties such as Syrah, Mourvedre and Cinsault.
Languedoc-Roussillon on the south coast still go strong with Grenache, often in Rhone-style blends from respected areas such as St Chinian and Faugeres. Contemporary exploration of Grenache since the 1990's has allowed many producers from this region, one of its historical homes, to create modern varietals. 223 Grenache Noir is a charming Vegan-friendly wine produced by outstanding winemakers Xavier Roger. Silky and voluptuous with plum and blackberry alongside red fruits, hints of liquorice and a spicy herb finish.
Of course, one mustn't forget Grenache's role in Provence Rose wines. Known for pale delicacy and a perfect balance of fruit and floral, Grenache ensures fresh red berries can shine through. Grenache will almost always feature in the best blends.
FOOD PAIRING
Finally, it would be difficult to generalise food pairing for Grenache when such a range of blends exist, but one can certainly provide definite matches for varietals whether youthful or aged. Barbecue dishes are always welcome, and beef matches well whether as a roast, casserole, steak or burger. It is also a great partner for Spanish and Mexican type dishes such as Tapas, Tacos and Burritos, as well as hearty bean and pulse bakes and stews.
]]>The rivers of Bordeaux create excellent vine growing conditions along their path. The estuary and rivers is a great influence on the micro-climates and soils of surrounding areas, which is why the variety of wines available can be so rich. Its location made it a region that could easily export its wines further afield from an early time, and this longstanding reputation led to the historic and prestigious Bordeaux Wine Official Classification of1855 under Napoleon III, the first of its kind.
The southern side of the Gironde and Garonne rivers is known as the Left Bank, whilst the northern banks along the Gironde and Dorgone are known as the Right Bank. In the middle of the Dordogne and Garonne rivers is an additional area known as Entre-Deux-Mers.
Image: Chateau Villegeorge
GRAPES
This makes a difference to wines, as Left Bank wines are usually Cabernet Sauvignon dominated blends, whilst the Right Bank tends to move with Merlot focused blends. This is due to soil differences making each stretch more suitable for certain vines. Each side can also use the other grape within their blends, and are allowed to also use a small percentage of other varieties in wines, such as Cabernet Franc, Cabernet Sauvignon, Malbec, Petit Verdot. These additions are very much dependent on location and identity. Entre-Deux-Mers is known for white wine blends using a variety of native grapes.
Of course, just to make it ever more complicated, there are rare exceptions to this! Some famed wine houses produce stunning varietals or use other dominant grapes, and some areas on the banks can be more prevalent with white wine production.
LEFT BANK
The Cabernet Sauvignon loving Left Bank is renowned for powerful wines that stand up to long ageing, with some of the most famed Chateau and appellations in the world. The environment generally has deep limestone soils complemented by a gravel topsoil. This means that vines reach further for their nutrients and helps create robust and powerful Cabernet Sauvignon grapes. Many vineyards hold old vines, providing wonderful complexity of flavour and potential for long ageing, sometimes for decades.
The northern half is known as Medoc, becoming the famous Haut-Medoc area. Further south on the left side of the Garonne is the Graves area, followed by Cerons and Sauternes, the latter being known for its exceptional dessert wines. The other side of the Garonne holds other Bordeaux-classed areas before reaching central Entre-Deux-Mers. The Left Bank iincludes famous names such as Haut-Medoc, St Julien, Margaux, Pauillac and Pessac-Leognan.
WINES TO TRY
Starting with Haut-Medoc just to the south of Medoc at the tip of the Left Bank, where favoured grapes are Cabernet Sauvignon and Merlot. This area holds some of the original and most famous appellations of Bordeaux and all its wines are known for high quality. Soils have the most gravel with the region-wide limestone layers underneath, as well as some heavy clay and sand. Chateau de Villegeorge Haut-Medoc shows aromas of red fruits with spicy notes. Red and black fruits jostle for prominence in the mouth before warming spice on the long finish.
Image: Chateau des Desmirail
Margaux is one of the famous appellations lying within Haut-Medoc and has soils with very high gravel content, meaning their vines are some of the most hard-working in the area. Origine de Desmirail Margaux uses majority Cabernet Sauvignon with a touch of Merlot for intense aromas of spice and black cherries underlaid by more delicate red and black berry fruits, subtle leather and tobacco. Pleasantly light and silky on the palate with excellent balance and a ripe raspberry finish.
Moving onto Pessac-Leognan, an area that held itself up significantly within the wider Graves area as being in a class of its own. Cabernet Sauvignon and Cabernet Franc are favoured grapes with the typical gravel soils and an environment of pine forests. Chateau Valoux Pessac-Leognan shows an intense, pure nose of black fruits, bread and toasted almonds. The palate expresses ripe fruit flavour alongside currant and violet, silky tannins and refreshing acidity for superb balance. Able to age in bottle for 5 to 10 years.
The wider Graves area is unusual on the Left Bank as it is as respected for its white wines as its reds. Sauvignon Blanc and Semillon tend to be favoured grapes and wines are expected to have good minerality. Chateau des Graviers Graves blends these two equally with time on lees for a bouquet of peach, lime juice and delicate white flowers. The palate brings succulent, rounded texture with honeydew melon, light vanilla and toasty notes.
RIGHT BANK
The Right Bank has a number of smaller areas staring further inland north to south along the Dordogne river, including well known Cotes de Bourg, Pomerol, St Emilion and its satellites, and areas classified as Cotes de Bordeaux. The soils are still limestone dominated, but have less gravel in the topsoil and are more rich in clay. This favours the Merlot vine, with more easily accessible nutrients.
The hillsides of St Emilion add sand to the mix in soils. The wide variation in soils has led to distinct personality across the area, denoted by four satellite locations whose prefixes are often shown on the bottle: Lussac, Montagne, Puisseguin and St Georges. These lie further away from the river bank then the main St Emilion area but does not mean diminishment in quality, with each having its own unique identity.
WINES TO TRY
For example, the Lussac-St Emilion satellite is known for higher, rolling landscapes and complex, layered wines that display intense aromas, red fruit, subtle liquorice, prune and sweet spice, often good for bottle ageing. From this area, Chateau des Landes Lussac-St Emilion uses old vine grapes of 80% Merlot, 15% Cabernet Sauvignon, and 5% Cabernet Franc. This creates a very aromatic wine that lifts the nose with a delicious bouquet of black fruits and touches of white pepper. The medium bodied palate is satisfyingly rounded with supple tannins, freshness of acidity and a lengthy finish.
Moving back to the main St Emilion area, one of the highest classifications a wine can achieve there is that of Grand Cru. The stunning Chateau Haut-Pezat St Emilion Grand Cru blends 80% Merlot and 20% Cabernet Franc, aged in 2 year old casks for excellent depth and concentration, the wine shows intense aromas of ripe plums, damsons and sweet spice. The plummy, rich and velvety palate has beautifully soft tannins and a long, elegant finish.
ENTRE-DEUX-MERS
Finally, the Entre-Deux-Mers classification on labelling refers to white wines from this area. The red wines from this area are usually labelled simply as Bordeaux, and only their white blends, usually comprising Sauvignon Blanc, Semillon, Muscadelle and Ugni Blanc, can be labelled as such. Chateau Lestrille Entre-Deux-Mers is a great example with intense aromas of citrus, lime and pear. It unveils an expressive mineral character on the lively palate of good length and remarkable balance.
We hope this helps you negotiate the Bordeaux wine section in the future!
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PROFILE
Pinot Noir wines are known for their lighter body and fresh, fruit aromas and flavours of red cherry, raspberry and sometimes strawberry. It is the added complexity brought by layers of earth, herbs, smoke and sweet spice balancing so well that finish this off as a versatile and divinely quaffable wine.
Youthful examples show fresh fruit at the fore, with subtle elements of the savoury. For instance, Montsable from Pays D'Oc (Languedoc-Roussillon) mature the wine in stainless steel on fine lees, with just 10% aged for 3 months in new French Oak for a wine showing fresh red cherries, strawberry, and floral notes. A great example of mixing youth and age, Domaine Fichet's Bourgogne harvests a mix of old (30+ years) and new vine grapes with 20% oaked for 15 months in French oak. The result is a wine full of red cherry and strawberry with just a slight savoury aspect.
In addition, when cultivated and vinified correctly Pinot Noir can be transformed with long maturation in the cellar or in bottle. This longevity is another admired part of its character, and production that allows a reach its fullest ageing potential will always carry a healthy price tag. The best show added notes of game, truffle, leather and still maintain ripe fruit that does not become too jammy, with freshness for balance.
Zephyr from Marlborough, New Zealand show a good example of long ageing with hand picked single vineyard grapes. Hand plunged, and rack and return once, before being pressed off gently after about 18 days on skins. Drained to French oak barrels (30% new oak) where it is left for 12 months of rest and malolactic fermentation. The result is a rich wine with raspberries, currants, wild forest berries and high notes of cedar and spice.
GROWTH
Pinot Noir is a delicate grape with thin skin that is susceptible to rot and disease, as well as overbearing fruit. It needs soils of excellent drainage with lesser nutrients and regular pruning. Less water and nutrients may seem nonsensical, but this helps the vine to retain the water and nutrients it has, bearing lower yields of fruit with better concentration. Producing grapes with too much water content loses flavour, and too much fruit in general makes the vine less able to withstand environmental challenges.
ORIGIN
Burgundy is the home of Pinot Noir and mastered its cultivation very early on. Present and cultivated since at least the 1st century AD, the region's short ripening season, particularly in the Cote D'Or, was loved by this early ripening grape. Cool mornings, warm and long afternoons, and cool misty evenings helped its growth. The region still contains some of the finest Grand and Premier cru vineyards that are carefully maintained. The most famed appellations are Cotes de Nuits' Nuits St Georges and Gevrey Chambertin.
Harmand Geoffroy En Jouise Gevrey Chambertin is suitable for further bottle ageing for up to 10 years. An historic estate owning 9 hectares of premium vineyard, the average age of vines is 50 years, with some as old as 85 years. Long fermentation is followed by 12 to 16 months maturation in oak barrels; 20%-40% of which is new wood. En Jouise expresses lots of fresh cherry alongside notes of cranberry and oak on a rich and silky palate.
Running into Burgundy from the west is the Loire Valley. Domaine des Mazelles are nestled in the Touraine appellation and use grapes from vines planted in 1974 for their Thezee Pinot Noir. Ageing in three-wine-old barrels for up to 11 months creates a sumptuously concentrated wine of intense blackcurrant, cherries, raspberries, liquorice and spice.
Further north on the German border is Alsace, more often known for its white wines. However, the cool climate living Pinot Noir grape also thrives here and during the 15th and 16th centuries, was often more prized over white wines. Around 10% of the region's plantings are Pinot Noir. Hunawihr's example is a reserve wine with a beautiful light garnet appearance. Moderately aged, it shows sour cherry, small red berry fruits and cherry notes flowing on to a supple yet ample palate with leather notes on the finish.
OLD WORLD
Speaking of Germany where the grape is known as Spatburgunder, Pinot Noir has a history as far back as the 4th century. At one point many vineyards were cultivated with higher yields meaning easy drinking but diluted wines that did not bring out the best in the grape. Cultivation has been so well mastered now, that Germany is the third largest producer of Pinot Noir wines in the world.
Josten & Klein's premium example uses hand harvested grapes from the Ahr Valley. Long barrel ageing brings a surprising ripeness of fruit balanced beautifully with deep earthy character. Hints of kitsch, sweet and sour cherry, bramble fruits and smoke with good acidity for a finish fresh and long.
Reh Kendermann Terra Quartar is part of their varietal range produced to truly reflect vineyard terroir. A youthful, mineral-focused wine, it shows raspberry, black cherry and a touch of herbal spiciness, with lots of mineral freshness, and a subtle mocha finish.
In Italy the grape is known as Pinot Nero and was again cultivated since Roman times. Used in a lot of sparkling wines (as it is internationally), the wine area of Oltrepo Pavese in the north west holds the most vineyard acreage and is rediscovering its beauty as a still varietal. Ferro 13's Gentleman uses grapes from these hills, with slow and precise vinification in cone-shaped wooden 30-quintal vats and a further 9 months on lees. Classic red berries run throughout, with touches of tobacco, smoke and vanilla adding on the finish.
Moving further east, Moldova saw a rise in Pinot Noir in the 19th century, but much was lost with the phylloxera crisis and ensuing political events. This meant the grape did not begin to reappear properly until the 1990's and it continues to rise. Chateau Purcari create a light and delicate wine using hand harvested grapes aged for 6 months in French oak barrique. Layers of strawberries, raspberries, violets, and an aftertaste with fine nuances of maturation.
Next door in Romania, Pinot Noir was planted widely as part of the phylloxera recovery in the early 20th century, when a wide variety of French varieties were planted. Although native grapes such as Feteasca Neagra have quite rightly taken the fore in modern times, Pinot Noir is still cherished. Our popular Lautarul is a perfect example of youth and quaffability, with a core of juicy plum, cherry, raspberry, hints of bramble and a eucalyptus touch on the finish. Vine in Flames retains very fruity characteristics after more ageing. Fresh black cherry, blackcurrant and subtle spice on a robust palate of fine texture.
NEW WORLD
Pinot Noir was introduced to the New World through European colonisation and immigration. Many countries who fell in love with it followed a similar pattern of struggling with this temperamental grape, planting in the wrong locations and allowing higher yields. The added difficulty of a warmer climate, even in relatively cooler areas, and differing soils meant many countries lost quality production for a century or longer.
The 20th century saw many countries finally mastering the art of Pinot Noir, and this brought a new, exciting dimension to the wines it could create. The New World can add a tropical element to Pinot Noir's long list of attributes. Wines tend to be deeper in body with more dark fruit flavours shining through. Typically less acid and more fruit is present, with the savoury showing less earth and herbs, but more warming spices and vanilla, often as warmer climes find more oak treatment benefits their Pinot Noir wines.
CALIFORNIA
One cannot place Pinot Noir and New World together in a sentence without mentioning California. The grape appears to have been introduced as early as 1767 via South America. It was only truly explored in the 1880s with Sonoma County winemakers, but still took a long time to take hold. This seems strange considering how synonymous the grape is with California now, but as with many other New World countries, years were lost with bad planting locations and cultivation errors. New technology, understanding and innovation caused the grape to flourish from the 1960s, and there are now over 13k acres in Sonoma County alone, constituting 20% of this area's output.
Cartlidge & Browne ensure only low to moderate yield vineyards with high quality fruit are selected, before fermentation and pump overs to dryness and then ageing in French oak, 70% used and 30% new, for 10 months. This brings bold cherry, raspberry and blackberry alongside vanilla meringue, toasty oak and baking spices.
CHILE
Chile were introduced to the grape during Spanish colonisation in the 17th century, but again, there are many years following of incorrect viticulture and locations being used. It is as recently as the millennium that it has started coming forward again, with proper cool climate sites and reduction in yields. Pacifico Sur show how far Chile has come, with their San Antonio Valley Reserva winning Gold at the Sommelier Wine Awards 2020. 30% of the wine is aged in French oak barrels for 6-8 months before final blending in stainless steel where it ages for a further six months. Beautifully soft with good weight, it shows red apple, raspberry, black cherry, subtle leafy notes and a hint of mint.
NEW ZEALAND
We all recognise New Zealand's achievement in rising to the top of the international wine industry in such a short period of modern times, and their quick success with Pinot Noir can almost rival their Sauvignon Blanc journey. Introduced in Hawkes Bay in 1889 in mission vineyards, it was found to love cooler southerly regions such as this and surrounding Wairarapa, Marlborough and Central Otago. Of course there were similar issues perfecting cultivation and production, but this trailblazing New World country hit the ground running in the 1970s and 80s, with a massive increase in plantings during the 1990s.
New Zealand's prized Cherry Block shows what can be achieved, with grapes from southerly Central Otago that are matured for 10 months in French oak barrels. Vivid and rich dark plum, cherry, floral blossom and subtle spice with a mineral-driven palate that is vibrant and silky at the same time. Snapper Rock uses Marlborough grapes hand plunged into open top fermenters, before part ageing in small tank, and part in seasoned French oak barrels. This crae creates a silky smooth, plump and elegantly composed wine of dark plum, cherry, anise and toasted nut underlaid with dark mushroom and dried herbs.
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QVEVRI METHOD
Georgia has revealed the earliest archaeological evidence of wild grape juice buried in shallow pits over the winter period to create wine. This was later adapted into the use of Qvevri - clay jars that are sealed and buried below the earth to ferment, macerate and mature wine at naturally controlled temperatures, usually with skins and stems included. UNESCO has given this method, its sties and pieces protected status, and it is still widely used today across the country, Our examples of these wines today create orange wines. These are a great example of tasting the refreshment and (stewed, ripe) fruit flavours of a white, alongside the tannins, earthiness and body of a red.
If you're unsure, Dugladze produce a great introduction to orange wine. Their Ranini Kakhuri spends only 6 months in Qvevri for gentle tannins, full body and flavours of ripe peach, stewed apple, dried apricot. On the other end, Dugladze's Tibaani uses the same grape but with kneading during fermentation and much longer Qvevri ageing. Much bolder, it brings rich stewed fruit, sugared hazelnut, dried apple, lots of herbal notes and ripe tannins. Right in the middle is Tbilvino's Qvevri wine. Fermentation is for a long 6 months, but skins and stems are then removed for further maturation. This brings soft tannins and pine, complementing ripe/stewed pear and quince.
GRAPES
Georgia shows a strong allegiance to native grapes, and with approximately 500 varieties in the country there are plenty to choose from. The most popular red grape is Saperavi. This deeply fruited grape is a teinturier variety, meaning its juice is ruby-purple in colour. This means minimal skin contact is needed, and that maceration provides rich, inky colour. The vine's hardiness is matched by the grape's versatility. Fruit is balanced by complex layers of spice and earth, and the excellent acidity makes this a grape that can be dry to medium sweet.
Tbilvino's Saperavi was Gold Trophy Champion at the 2020 International Wine Challenge for its authentic character and perfect balance of black fruit and cassis alongside coffee, cinnamon, vanilla and liquorice. Dugladze's Ranina Saperavi is more youthful example, showing sour cherry and plum alongside black fruit, before a pleasantly tart finish.
Aleksandrouli is another red grape variety you may come across. Late ripening, the vines thrive on the sunny southern, calcareous slopes of the Caucasus Mountains. Known for producing soft wines with low tannins, reminiscent of youthful Pinot Noir. Koncho & Co's dry Aleksandrouli entices with fresh and sour cherry, strawberry, hints of caramel and herbal nuances.
The most popular white grape is Rkatsiteli. which can now be found across Eastern Europe. Another hardy vine, grapes show excellent acidity and produce dry to sweet wines with good weight and orchard fruit flavours. It is also a favourite grape to use for Qvevri aged orange wines. Tbilvino Rkatsiteli is a good introduction to this grape as a dry varietal. Full yet zesty and fresh, with layers of lemon, honey, apple and peach. Dugladze's Rkatsiteli is a lighter, younger example, bringing herbal and floral hints, fresh white stone fruit, green apple and a refreshing citrus finish.
Mtsvane is also a popular white grape and is primarily used as an excellent blending grape. Producers are more often exploring it as a beautifully soft varietal, and Koncho & Co's Mtsvane shows its delicacy. Apple blossom and acacia mingle with poached pear, honey and citrus zest.
The above grapes as varietal wines are usually dry, However, Georgia is also renowned for an ability to produce many semi-sweet wines using these varieties. Never sickly sweet, these wines show how care in production can create highly drinkable wines of this nature. If we head to appellations, we find some wonderful expressions of dry, off-dry and semi-sweet wines. There are 18 Specific Viticultural Areas held in high regard within Georgia's wine regions, often producing self-named wines with careful monitoring and low yields.
Khvanchkara sits by the mountainous slopes of Racha-Lechkhumi and has produced their unique, gently sweet red wine of the same name since 1907. Reputedly the favourite wine of Stalin, it blends native Aleksandrouli and Mujuretuli grapes. Tbilvino's Khvanchkara shows why it is so esteemed, with smoky, wild strawberry, mellow dried fruit, pomegranate, and a touch of caramel.
Kindzmarauli sits in the largest wine region of Kakheti and enjoys a grape-friendly micro-climate due to its location in mountain foothills on the southwest facing bank of the Alazani river. Another gently sweet wine of same name is produced here, but using Saperavi as its main component. Careful vinification leaves a little natural residual sweetness. Tbilvino Kindzmarauli brings sweet crushed blackberry, damson jam and spice, with hints of buttery toast.
This is similar to the Pirosmani style of wine, also made with Saperavi grapes. Its origins began near the capital, Tbilisi, and it was named after the famous Georgian painter Niko Pirosmani (1862-1918) who was a wine connoisseur kickstarting its production. Known for soft texture and rounded mouthfeel, Tbilvino's Pirosmani also shows ripe bramble and damson fruit notes overlaid with a hint of spice.
Further along the Alazani river sits Mukuzani, whose self-named wine uses Saperavi for an off-dry result, rather than medium sweet. This is achieved through longer ageing in oak barrels. Saperavi's depth and complexity reaches its pinnacle with this style, and Tbilvino's Mukuzani is no exception. Black cherry, dark chocolate, black treacle, vanilla and spice, with greatly robust tannins. Their Mukuzani Special Reserve is a treat for those preferring a dry palate. Produced in limited quantities each year, 100% of the wine aged in French oak barrels for 15 months for a complex palate of ripe tannins, dark fruit, vanilla, tobacco, blackberry and blackcurrant.
Napareuli sits further north on the other side of the Alazani river and is regarded as one of Georgia’s top appellations of origin on the left bank. These self-named wines are known to be full, rustic and dry, also made from the Saperavi grape. Tbilvino's Napareuli is an excellent example, with leather, smoke and tobacco balancing ripe berry fruit.
In between Napareuli and Mukuzani lies a white wine appellation, Tsinandali. Their wine uses Rkatsiteli with a smattering of soft Mtsvane and the key to its profile is the light clay and calcareous soils producing grapes that bring class and elegance to this unoaked wine. Tbilvino's Tsinandali is exquisitely soft and supple, with apple, almond, peppery hints and a creamy, fruity finish.
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THE GRAPE
The Syrah grape is originally thought to be from France where it has been a staple for centuries. Its prominence from the 18th century centred on the Rhone region where, to this day, it is still an essential ingredient for many blends such as Cotes du Rhone and Chateauneuf du Pape. Although production as a varietal is not as common in its birthplace as it once was, there are still highly regarded varietal appellations such as Hermitage.
Syrah is used across French regions, especially in southern areas, and therefore France is unsurprisingly still the largest producer of Syrah grapes in the world. What the European-style grape brings on its own or to the blend is a fruity, peppery and sometimes smoky aromatic profile, whilst it adds richness, texture and bold tannins to the palate, and deep, dark colour to appearance.
COOL VS WARM
In short, Syrah adds excellent complexity to blended wines. As a European varietal, the fruit often includes dark and bramble fruits such as blackberry and blueberry or black plum, balancing pepper spice, earthy herbs and subtle smoke. Brisk acidity balances moderate tannins, whilst good ageing can bring layers of vanilla, truffle and leather.
Warmer climes of the New World brought out a whole new side to Shiraz. Take the European profile and make the fruit bolder and jammier (think fruit cake), whilst also adding elements such as liquorice, roasted coffee. Typically known for packing a punch to the palate with ripe tannins and fruit, this style has become just as popular as the more restrained and savoury Old World character.
WHAT'S IN A NAME?
If you're wondering why we have been interchanging the grape name so far, let us explain!
Originally known as Syrah, it became known as Shiraz in much of the New World countries with Australia leading the way. It would be far too easy if this labelling was a hard and fast rule though, so to throw complications into the mix, some New World producers can label their wines 'Syrah', and vice versa.
This is firstly because some producers will often use a preferred term to indicate the style of the specific wine they are releasing. For instance, a New World producer using the name 'Syrah' will be letting you know that their wine moves towards a more restrained European style.
In addition, there are more recent New World countries who produce cool climate-style wines. Chile has found its Shiraz styles to be predominantly more delicate, and so most wines denote Syrah on the label. New Zealand is another example of a modern winemaking country that enjoys cooler climes and therefore looks to distinguish its Syrah wines from those of neighbouring Australia.
AUSTRALIA
Outside France, Australia is the second biggest producer of Shiraz in the world. It was introduced to Syrah cuttings in the 1830's by viticulturist James Busby, regarded as the father of Australian viticulture. By the mid-19th century, the success of this versatile grape had spread and Australia truly fell in love with the grape that they referred to as Shiraz.
Although wine profiles obviously vary, Australian Shiraz is typically known for full body, richness and bursting jammy dark berry flavours with elements of red berries such as raspberry, native eucalyptus, and/or mocha. A great asset is its ability to pair with food such as barbecued meats and vegetables, burgers and ribs.
Jammy Monkey Shiraz embodies the easy-drinking fruitiness of many youthful and modern Shiraz wines, with just a touch of part-oaking. As it says on the label, it is wonderfully jammy with blackberry, plum and mulberry at the fore. Hints of black pepper and warming spice remind us that this definitely a Shiraz.
The Opportunist Shiraz shows the more complex, yet quaffable expression of Australian Shiraz, picking grapes on their way up to ripeness to add freshness, with longer, full oaking to develop the profile. Ripe cherry and blackcurrant are complemented by layers of coffee, dark chocolate, with bonus eucalyptus, liquorice and pepper on the finish.
SOUTH AFRICA
Shiraz really took hold in South Africa in the early 20th century, with plantings and production seeing a big increase in the cape by the 1930's and the first varietal released in the 1950's. The end of the 20th century saw plantings increase more than tenfold from 900ha to nearly 10,000 ha. Now the second most planted red variety in the country and the 4th biggest producer in the world.
South African Shiraz can vary more diversely in profile due to it stretching from hot inland regions to coastal hills, so although Shiraz is most common, you will see both grape names used dependent on the region and wine production.
Franschhoek Cellar Shiraz is a wine that sits perfectly in the middle of the two extremes. Quite poetic considering Franschhoek Valley itself is a valley dubbed 'French Corner' that sits nicely between the coast and further inland regions. Exuberant mulberry and plum with black pepper and modest spice are supported by soft yet ripe tannins.
CHILE
Shiraz is now the 6th most planted grape in Chile, but only began taking off in the 1990s. This was thanks to producers working to find new varieties to work with, and the discovery that the high altitudes, coastal influence and deep river valleys of Chile worked wonderfully to produce wines reminiscent of both delicate cool climate Syrah and punchy warm climate Shiraz.
Although certainly New World, you will find most Chilean wines to be labelled as Syrah due to their profile matching Rhone styles. The spicy profile shows typical flavours of black cherry, plum and black pepper, with good minerality. There are a few areas that tend towards the Australian-style though, with extra raspberry and chocolate shining through.
Aves del Sur Reserva Syrah is reminiscent of a fully mature French Syrah, with touches of warmer climate depth. Intense aromas of cherry and blueberry alongside hints of coffee and earthy tobacco. Ripe and rounded tannins on the palate, with black cherry at the fore and layers of nutmeg, clove and vanilla, with a touch of smoke and game from careful ageing.
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WHAT TO EXPECT FROM A RIESLING
Dry and off-dry Riesling wines have gained a worldwide boost in popularity over recent years with great leaps made in creating modern and highly drinkable wines. Simply labelled as 'Trocken' or 'Halbtrocken' respectively, they can honestly reflect the soils and micro climate of the vineyards and are a solid expression of terroir.
Riesling wines can range from dry through to sweet, though the characteristics of the grape bring through typical profiles, with elements accentuated or added dependent on sweetness and ripeness at harvest. Green apple and lime are common, with other citrus accents such as lemon, grapefruit, pineapple and sometimes nectarine and peach shining through. Floral aromas are always present and can encompass lily, rose petal, and citrus blossom. Levels of flint minerality will depend on region, youth, and treatment, with famous honey and petroleum flavours shining through in mature, textured wines, alongside sweet raisins and apricot.
CLASSIFICATIONS
We take a look at some Qualitatswein Riesling wines from Mosel to sample later, but first let's quickly look at some of the Prädikatswein classifications to look out for. This system has six categories that indicate the ripeness of grapes when harvested. This may sound unusual, but it denotes the level of sugar present in grapes when selected and influences the resulting wine, with those picked earlier showing the lightest body and a more delicate profile. This does not necessarily correlate to the final dryness of a wine, but instead gives an idea of the wine character.
KABINETT denotes the least ripe grapes at harvest for the lightest concentration and delicacy of the final wine, with lower abv and most typically off-dry. Profiles often include crisp apple, citrus and spring blossom notes.
SPATLESE denotes grapes picked late in harvest season, giving time to develop fullness and concentrated flavour. Final wines can be anywhere from dry to sweet, but always show more body and intense flavours. Think riper apple and lime with touches of honey and orange zest.
AUSLESE denotes the careful selection of very ripe clusters of grapes. Again, the resulting wine can be dry to sweet, but the term indicates careful harvesting to bring not only premium quality, but perfection in flavour. Ripe orchard fruit, summer flowers and good body.
BEERENAUSLESE denotes the selection of individual, overripe grapes from specific clusters, for use in remarkably sweet wines. As inferred by the category of dessert wines, these wines pair perfectly with fruity desserts.
TROCKENBEERENAUSLESE denotes overripe grapes that have been allowed to dry and shrivel on the vine before selection. This maximises flavour concentration and sugars for rich dessert wines of peach, quince and honey.
Finally, EISWEIN uses grapes left on the vine during colder months and picked when frozen, usually at night or the early hours of the morning, This highly concentrates flavours and sugars, producing an equally sweet dessert wine.
TERROIR & THE MOSEL REGION
Germany's wine regions, although all cool climate, span a wide range of micro climates and soils, with terrain that can be mountainous, river valleys and rolling hills. One of the best qualities of Riesling is the ability of the vines to absorb and reflect their terroir quality and reveal a plethora of flavours and aromas.
All regions benefit from slopes exposed to the south or south-west in protected river valleys, where vines gain excellent drainage and maximum exposure to the sun. MOSEL is the most renowned region for Riesling where slate soils add heaps of minerality, as well as classic petrol-like touches and honey in sweeter, riper examples. One of our favourite regions for drier styles, look out for the term 'Schiefer Steillage' (Steep Slate) on the bottle.
Lothar Kettern Pirat is from the area of Piesport in Mosel, and is an an engaging family owned winery. Their aim is to maintain high quality, traditional styles of wine whilst producing in a modern way with holdings in some of the most premium vineyards. The best of their grapes and part-oaking creates an excellent wine of quality.
Fio is a fascinating project between 3 winemakers from Lothar Kettern and Portugal's Niepoort Wines. They purchased a new Riesling vineyard with the creation of modern, dry wines in mind. Their Fio Fabelhaft also hand harvests grapes from Piesport but with no oaking for lots of dry minerality. Their Fio Ratzelhaft is an older sibling to the lighter Fabelhaft. Ratzelhaft maintains the freshness yet provides a riper, weightier style from part-oak ageing and both elements spending year on lees.
Weingut Max Ferd Richter has a 300 years history of viticulture in Mosel, producing some of the finest wines. Their Estate Riesling is produced from young vines, with grapes fermented in old German oak barrels. The fullness of texture balances exceptionally zesty flavour. They also produce a sumptuous sparkling Riesling, Patrizier-Haus Sekt. Hand harvested grapes go through a secondary fermentation with the Cuvée Close method (Charmat) for a fresh and lively Extra Dry.
Finally from Mosel, Reh Kendermann Schiefer Steillage is part of their Terroir range, proudly representing the regions of origin. Unoaked, it is the height of elegance in an off-dry Riesling from the area. For a comparison, one may wish to try their Kalkstein Riesling from Pfalz, which shows the grape expression from this mild region's chalk-limestone soils created by the lime reefs pf the prehistoric ocean that bordered it.
Don't forget that there are fantastic examples of Riesling wines from all around the world, with unique micro climates and terroirs of countries such as New Zealand, Chile and Australia. Our online shop features full wine profiles, so take a look at more Riesling wines here.
We hope we've given you some insight into this fantastic grape and ideas on what to try next. Help celebrate 31 Days of Riesling with us!
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HISTORY
Rose wine may appear to be a modern tipple, but it is, in fact, one of the oldest types of wines in the world. Due to restrictions on winemaking technology and a habit of diluting wines in the earliest times, it is likely that wines of a rose colour were common. The process of leaving skin contact on the juice in early stages pushes it closer to the red wine vinification method, but the higher acid and sugars and lesser tannins make it as refreshing as the driest white wine.
Rose remains one of the most popular wines today, partly because it is easy to drink on its own and known for refreshment. Although mainly dry, there are hints of red fruits that bring a touch of sweetness to the palate such as strawberry, raspberry and cherry.
PRODUCTION
Not all rose wines are created the same way, with several different methods producing the perfect wine. Many people immediately think of a pale pink or salmon colour in a rose wine, maybe due to the popularity of Provence-style light coloured rose wines. However, rose can be as deep as bright ruby in colour and appearance is never an indicator of quality or taste. It more denotes the process and type of grape used in production.
One of the oldest methods is that of skin contact, where the wine is allowed to ferment with skins rather than free run juice only being drained. This is for a much shorter time frame than when making a red wine (quantifiable in hours), to bring more subtle colour and reduced tannins. Maturation would be juice only with the skins removed.
However, some winemakers wished to keep the lighter colour and body, but introduce more tannins. This is where the Saignee method of French origin appears. Some of the juices are left to become much deeper in colour and concentration and are removed from the process to create fuller flavoured rose wines. This richer must can be further vinified, or blended with white free run juice. You will find that much rose consumed today uses the Saignee method.
TRY SOMETHING DIFFERENT
Let's take this opportunity to highlight some of the more unusual rose wines that could be the new favourite to grace your palate.
Gaia 4-6H Rose hails from the Nemea appellation in the north east corner of the Peloponnese peninsula in southern Greece and uses native Agiorgitiko grapes from 15-30 year old vines. Vegan-friendly, it is youthful and fresh with floral notes of rose petals and fruity flavours of pomegranate, strawberry and stone fruits. If you're fan of Provence-style roses, this is an excellent alternative.
Gimenez Mendez produces the only rose from Malbec grapes in Uruguay. Grown on high elevation vineyards, the grapes create a rose that is electric in colour - a vibrant, deep, sunset-pink hue. Intense aromas of soft cherries, strawberries, vanilla and cream precede a full and weighty palate with nice acidity. If you're a Malbec lover, this is a great alternative to try chilled on a warm summer day.
Tbilvino are a staple in Georgia, thought to be the true historic origin of winemaking. Their deeply flavoured rose uses the popular native red grape Saperavi, unusual in that the grape juice is already coloured a pinky red so the skins only need very short contact with the juice. Aromas of blackcurrant, ripe peach, and raspberry with a textured palate and a spicy, long finish. The nearest to a red wine we have in our rose collection.
Pacifico Sur also embrace the native, with the Carmenere grape producing this refreshing yet spicy wine. Vibrant aromas of soft spice and cherries precede a smooth and balanced palate with a fresh, pleasantly long finish. A rose that is so versatile, it can be paired with traditional light rose dishes, or perfectly complement more spice in East or South Asian cuisine.
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