How to Open a Bottle of Wine With a Shoe

This was too good not to post. For those of you not fluent in French, I think the video says it all... enjoy!

http://www.wimp.com/wineshoe

The Rustic Appeal - Sharpham Vineyard

Firstly, my apologies for the rather long sabbatical.

I hope no-one is thirsty.

Any hidden gems that you've found in the meantime, please do share with the rest of us.

View downriver towards Totnes from Sharpham

In my absence, I have been experiencing somewhat of a bildungsroman in the world of English Wine (and Cheese!) While I knew comparatively little in the field of English viniculture in relation to many other regions in the world, I cannot claim to having been thrown in at the deep end; rather I have found myself to have drifted, sleepily into the idyllic world of a peaceful vineyard and dairy, set amongst the green and pleasant rolling hills of Devon: home.

Sharpham Vineyard and Cheese Dairy sits on a small promontory, around which the Dart River bends in a lazy ox-bow, two miles down river from the town of Totnes, set in the beautiful South Hams region of South Devon. It is not a large operation - around twenty or so employees - but the cheese made on site in the local dairy can be widely found in many boutique cheese shops, while the 10-acre vineyard produces a twentieth of the UK's total yearly supply of wine.

While I have the pleasure of administering daily tastings and tours to the (ever growing!) wine-loving English public - visitors thirsty for information and keen to support local, English wines - working at Sharpham has also presented me with a wonderful opportunity to learn, not simply about the rapid rise of English viniculture, but also offered a hands on experience of wine-making itself. Wine-maker Duncan Schwab has over twenty years of experience in his field, having had his Sharpham wine win international recognition and even been sipped at the House of Lords, as recently as a year ago.

While the magnificent scenery alone is worth the commute every morning, Sharpham's site-produced cheeses and wines typify the rustic and rural, Devon aesthetic. You simply cannot visit without trying the Sharpham Estate Selection 2009, which, just a few weeks ago won best UK Still Wine of the Year. Produced from the free-run juice of choice Madeline Angevine grapes, it is a delicate, citrus, elderflower and tropical delight on the nose, bone-dry with steely acidity, possessing intense grape-fruit and guava on the palate, with a length that just keeps on going. Five miles from famous fishing town of Brixham, in a region closely linked to both cod and clotted cream scones alike, this is the perfect match for scallops, white fish or Brixham's world-famous crab. Better yet, come and try it in the Vineyard!

Vin de Constance - vin d'empereurs

Vin de Constance

Grape Varietal: Muscat de Frontignan

Arguably South Africa’s most celebrated white wine, Vin de Constance has acquired an immense cult following worldwide, gaining favour with Kings and Emperors over the last three centuries.

Grown on the Eastern slopes of Table Mountain, the original rootstock was all but destroyed by the Phylloxera disease in the late 19th century, but resuscitated in the early 1980’s by Klein Constantia (claiming it’s legitmancy from original root stock) and recreated in the original style. The Muscat grapes are ripen on the vine and allowed to raisin, concentrating the sugars, and giving rise to a luscious, syrupy-sweet wine. Magnificent notes of orange peel, dried fruit, and honey leap out of the glass, followed on the palate by syrupy, tropical fruit and nutty characteristics.

Among it’s most renowned devotees, was Napoleon, who it was said preferred it as his wine of choice when in exile on St Helena. Charles Dickens described: ‘the support embodied in a glass of Constantia and a home-made biscuit’, while Jane Austen recommended it for ‘its healing powers on a disappointed heart.

Majestic: 25% any two South African wines.

Vin de Constance 2005 £30 down to £22.50

A Few of the Best - Sainsbury's

Here are a few wines I picked up from Sainsbury's for a tasting I ran yesterday. They're currently running some great specials, particularly on New World wines. Keep you eye out for the incredibly popular Shelter Bay Sauvignon Blanc 2009, as well as the surprise winner of the evening, Hidalgo La Gitana Manzanilla.

________________________________

Tasting Notes - Book Club, 2nd March 2010

Viña Maipo Sparkling Wine N/V Brut, Maipo Valley, Chile.


Grapes: Primarily Chardonnay; Riesling and Chenin Blanc lending ‘flavour’.


Owned by the largest wine producer in Chile, Concha Y Toro (Casillero del Diablo, Sunrise, Frontera).

The label depicts the church tower in Maipo Town, one of the earliest colonial settlements in Chile, and heart of the region’s winegrowing area. For centuries locals have gathered to pray here; where the vineyards – essential for the region’s economy – have always been protected.
As with most non-vintage (NV) sparkling wines, the winery has blended wines from different vintages to maintain a recognisable taste from year to year. I would probably describe this bubbly as crisp and dry, with primarily tropical fruit flavours and maybe a slight biscuity hint. Nothing sophisticated, or long lasting but a great budget sparkler to welcome in the spring.

Try a raspberry on the top of your flute grass for something a little different.

£10.99 down to £5 – Sainsbury’s (until 16th March)



Shelter Bay Sauvignon Blanc 2009, Marlborough, New Zealand.

The ever popular Sauvingon Blanc grape from this celebrated region of New Zealand’s South Island, has a cult following in the UK, and with competition driving prices lower and lower, this wine is an absolute steal at £4.99

Typical of Marlborough, this zingy white offers intensely aromatic, green, tropical fruit and citrus characteristics on the nose (grapefruit, pear, quince, floral) followed by similar flavours, with well-balanced acidity and a long finish.

Why buy the other famous ‘Bay’ wine at four times the price when you can get your hands on this? Stock your fridge up on this crowd-pleaser while you can.

£9.99 down to £4.99 – Sainsbury’s (until 30th March)


Cono Sur Gewürztraminer 2009, Bio-Bio Valley, Chile.

Another ‘European’ grape adapting and producing wonderful wine in the New World, is Gewürztraminer. Naturally high in sugar, the wine produced from these grapes is usually on the sweeter, sometimes flabbier side, so I really enjoy this rather different, drier style from Cono Sur, another of Chile’s wine producing giants. Meaning ‘Perfumed’ or ‘Spiced’ Traminer (this being the ancient varietal from which it comes), this really is a feast for the nose, offering overwhelming notes of lychee, spice and a rich, almost Turkish-delight rose aroma.

Gewürz is the number one spicy-food wine. The high acidity and potent aroma means it’ll stand up to Thai or Indian curries, so try it as a substitute to your regular Friday night, lager and curry takeaway.

£5.99 - Sainsbury’s

La Gitana Manzanilla, Bodegas Hidalgo

This dry, salty-style Fino Sherry from Spain’s famous Jerez region (Sherry to us Brits) is not to everyone’s taste, but when paired with a hard, Spanish Manchego cheese, Chorizo sausage and practically any tapas or seafood, and this wine really comes alive.

Javier Hidalgo, of the Hidalgo wine dynasty – founded way back in 1792 – once told me that when the whole family got together for a meal, this was the only wine that was on the table. I really do see this as both an aperitif and food wine. It is bone-dry, light, with pleasant sharp astringency and a characteristic nuttiness that I find incredibly endearing.

Make sure to drink this wine within a few days of opening; it is a wine that really deserves to be drunk ‘fresh’.

£7.99 – Sainsbury’s

A Few of Sainsbury's Best

These are a few wines I recently picked up for a tasting, from Sainsbury's, who are currently running a few great specials on their New World wines in particular.

Keep an eye out for the fantastic Marlborough, Shelter Bay Sauvignon Blanc 2009, which was one of the most popular of the night, as well as the surprise winner: Hidalgo La Gitana Manzanilla.

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Tasting Notes - Book Club, 2nd March 2010

Wine Tasting Notes #2: 29th January

For those of you who couldn't make Week Two of the Wine Class, or for those of you who were there and wanted the Tasting and Class Notes, here they are!




Week Two: Terroir - An Introduction & Drawing a Sauvignon Blanc?

http://docs.google.com/fileview?id=0B11FBYhoDU7nMWY3OTAyNDItY2I1Zi00ODdkLTkyOTYtYmVkOWZiMjk5MTlk&hl=en


Tasting Notes:

http://docs.google.com/fileview?id=0B11FBYhoDU7nMTA4YTVhMzktZjA4YS00YjFiLTgzNTgtNGRlNjNhMDU1MTg3&hl=en

Once again, hope you enjoy the class; please feel free to email any feedback to kurtdettman@hotmail.com or leave a comment on the Make Mine a Wine blog page.

What's your favourite glass of wine?

I am running a class this Friday evening on the Sauvignon Blanc grape and introducing the concept of Terroir. (Notes to follow soon)

It got me wondering what the general consensus would be if asked what your favourite wine/grape was.

So, if you'd like to reply to this post, either on Make Mine a Wine, or Facebook, please go ahead and describe in as many or few words as you like, which your favourite glass of plonk is!

Avanti Wine & Beverage Cooler

Hi Guys,

A friend is selling a number of Avanti Beverage Coolers, and I thought I'd help out by advertising for them on the site. If there are any of you looking to invest into a wine-cooler, they don't come much cheaper than this, so if you can spare it, get 'em while they're going!

They're new in the box, and instead of the normal price of $130, I'm told they're going for $65!

It's pick-up only I'm afraid, with the location being 550 W Jackson, Down Town, Chicago.

Here are more specs up on Craigslist.

http://chicago.craigslist.org/chc/app/1565079381.html

Cheers

Wine Tasting Notes: Friday 22nd January

To those of you who were present at Friday's Wine Tasting, and to those who were not, here are two links to both the Class Notes and the Wines Tasting Notes respectively:

http://docs.google.com/fileview?id=0B11FBYhoDU7nNTcyY2M4MDYtZTc4Zi00ZTJkLWE0NDUtNzI4NGZkNWRhNDBk&hl=en

http://docs.google.com/fileview?id=0B11FBYhoDU7nNmJjZGViMzQtNTY2NC00NTFiLTllZjMtNTFmMTBiNzAyZTEy&hl=en

Any feedback to the notes or the class would be much appreciated!

Kurt

A few Wines I may have missed...

Dear All,

A good friend, lets call him Billiam Warton so as to retain his anonymity, emailed to say that he felt the site did not cater enough to the wide-range of wine drinkers in today's marketplace, and directed me to a site which he felt explored and publicised wines that perhaps did not get the sort of exposure and positive press they deserved. So without any further introductions, please find: http://www.bumwine.com/

Kurt

Tasting Notes - Saturday, 9th January

As promised to those who were present, here are the Tasting Notes from Saturday night's tasting at Kelly Fox's party; if you didn't manage to pick one of the copies up, or had forgotten your name the morning after, here they are!

Kurt
_______________________________________________________

Fantastic Ms. Fox – 1981 Vintage
Saturday, January 9th 2010

The Whites:


Nautilus Sauvignon Blanc 2007 – Marlborough, New Zealand

From New Zealand’s most prominent wine producing region, Marlborough, situated in the northeast of the South Island, comes the Nautilus’ ever-consistent, internationally esteemed, Sauvignon Blanc.

Bursting with all the gooseberry and cut-grass aromas you would expect from a Sauvignon from the region, the wine also oozes tropical notes of passion fruit, melon and the indistinguishable hint of lime, which is carried onto the palate. With a crisp acidity and zingy finish, this is great as both an aperitif wine, or when paired with most seafood dishes.
$13.99


Graham Beck Gamekeeper’s Reserve Chenin Blanc 2008 – Coastal Region, South Africa

From one of South Africa’s most recognized wine maker’s come a fantastic specimen one the region’s most recognized and widely planted grapes.

All of Chenin Blanc’s typical tropical fruit characteristics leap out of the glass on the nose; from ripe pineapple and passion fruit, to stone fruits such as peach and apricot. Full, fruity and a little honeyed, the wine possesses great acidity and a crisp finish. The typical pairing in South Africa for Chenin Blanc is poultry or seafood.
$13.99


Alamos Chardonnay 2008 – Mendoza, Argentina

High up, in the foothills of the Andes from Argentina’s revered Bodega Catena, comes Alamos, the family’s entry level wine label, grown in vineyards at the highest altitude of all the winery’s sites. Magnificent value for money, this big, bold Chardonnay exudes aromas of intense ripe fruits like apple and pear, with just a hint of toffee butter and vanilla from a short, nine-month stint in French oak.
$8.99


The Reds:

Georges Duboeuf Beaujolais-Villages 2008 – Beaujolais, France

Synonymous with the region of Beaujolais is Georges Duboeuf, the family (like many in the region!) who claim to be responsible for its most important, internationally-recognized event: Beajolais Nouveau.

Like the event itself, Georges Duboeuf’s Beaujolais-Villages is a light hearted, fun and festive little wine; never claiming to be overtly sophisticated, it is fruity, candid and most of all, consistent from year to year. Like its easily distinguishable bright, cherry red with purplish hue, this bursts forth with red fruit and violet, with a hint of blackcurrant to follow. A real gluggable wine, the wine’s tannins are all but non-existent, and as an aperitif, or as an accompaniment to canapés or cheeseboard this is a great way to kick start any party.
$10.99



Marques de Caceres Crianza 2005, Rioja – Northeast Spain

From Spain’s famed wine-producing region of Rioja [ree-ok-ka] in the country’s northeast, comes Marques de Caceres’ Crianza. Classed in four different tiers, Crianza being the first and ‘youngest’ of these, the wine is allowed – before being released – to age for at least two years, one of these being in oak – in this case, both French and American, leading to a characteristically smooth finish and vanilla notes being picked detectible on the palate. Driven primarily by blackcurrant and black cherry on the nose, it is followed on the palate by red berry fruit such as strawberry and raspberry, with secondary notes of vanilla imparted by the oak.

Blend: 85% Tempranillo (rich and velvety when aged, providing acidity and structure), 15% Garnacha Tinta (adds body and warmth) and Graciano (additional aroma).
$14.99


Razor’s Edge Shiraz 2006, McLaren Vale, South Australia

The 2005 vintage received 90 points from Wine Spectator magazine, and at $10, this is fantastic value for money! Along with all of the Shiraz pepper and spice, comes a fruit-forward wine driven by blackcurrant, cherry, followed up with chocolate and licorice.

Forebodingly dark purple and big on body (‘mouth feel’); at 14% alcohol, it’s a real whopper – a true Auzzie fruit bomb. Above and beyond, it’s a great, everyday wine. Perfect for the ‘Barbie’ – try with grilled meats and rich pasta dishes.
$9.99

Kurt Dettman kurtdettman@hotmail.com

Port vs Sherry

I’ve recently been asked a question about the difference in the way that Port and Sherry are fortified.

Well, in order to answer this, I’ll need to start, like Julie Andrews, at the very beginning. While both are typically classified as ‘liqueur wines’ and fortified with wine or a stronger grape spirit during the vinification process, the step during which the process of fortification takes place is what ends up creating two very different wines.

Port

Following a downturn during the late seventeenth, early eighteenth centuries in trade between Britain and France (the neighbor from whom they traditionally purchased most of their wine) Britain turned to Portugal and Spain, from whom it was also easy to ship wine. Transport once more facilitating development, the trade in Port was centered on Porto (hence the name), at the mouth of the river Douro, but then developed along this river and its many tributaries. The myth goes that an Abbot from the monastery of Lamego discovered that he could create a softer, more palatable and longer lasting wine by adding brandy before the wine had finished fermenting. Whether it is true or not, this is, in essence how Port is made.

When, during the vinification process, the sugars in the fermenting wines have reached between 6% and 9% alcohol, a grape spirit of around 77% is added in the ratio of one part spirit to four parts wine. This effectively kills any yeast and halts fermentation, leading to residual unconverted sugar and therefore a sweeter wine, with a higher level of alcohol. After this point, the wine is blended (leading to different classification; e.g. Tawny Port, Ruby Port) or, if the vintage was of a particularly high quality, left as a ‘Declared Year’ (e.g. an LBV – Late Bottled Vintage), barreled, and left to mature.

Sherry

Taking its name from the neighboring Spain’s southern town of Jerez in Cadiz, Andalucia, Sherry was popularized during Britain’s Tudor period and remains today the wine’s highest export market. While sales of the old-fashioned, sickly-sweet Cream and Pale Cream sherry’s are rapidly declining internationally, quality wines such as the drier Finos, Manzanillas and Amontillados, as well as the premium aged wines like Olorosos are making a resurgence, to the fortune of the major Sherry houses or bodegas of the region.

While soil types and grape varieties (three in sherry, where up to eighty-five are authorized in the making of Port) are entirely different in both the manufacture of Port and Sherry, it is the different methods used in their production that I want to focus on. The two basic types of Sherry are: Fino and Oloroso and can be simplified as follows: while the first is far lighter; during the pressing of the grapes, the run-off juices (less concentrated juice and tannin; around 70%) is used for the production of Fino, the second, Oloroso uses the remaining pressed juice (more body; around 20%).

Following this – and here is the answer to the original question – fermentation of the grape ‘must’ (the pressed juice) is allowed to take place completely, converting all sugars to alcohol. During the fermentation process, a layer of natural yeast, called Flor, develops on the surface of the wine, an effect which leads to a desired, natural reduction in the overall acidity of the wine. The wine is then examined by a cellar master, who decides which are to be used to determine the wine’s future: the lighter, finer ones are used in the production of Finos, and the richer, heavier ones, Olorosos. It is only after this, that fortification takes place using mitad y mitad – meaning half and half, which is a mixture of high-strength alcohol and old wine. Unique to the Sherry region is the following blending process, where barrels are arranged (in storage houses or bodegas) a pyramidal structure, youngest at the top, down to the base of the oldest vintages, in layers, or criaderas. This allows both maturation and blending to take place, and also leads to a specific ‘house’ style being maintained.

In essence, the difference between the fortification process in Port and Sherry is simply the time at which this fortification takes places; during, in the case of Port, and after, in the case of Sherry. While there is so much more to say about the fascinating evolutions in wine-making that took place in order to produce the totally different styles of Port and Sherry, I hope I’ve inspired you to go out and pick up a bottle at your local wine store. Try Port and blue cheese, or a dry sherry with chorizo sausage, a hard Spanish ham or cheese.

Food and Wine Pairing: Week 1 - Fish

Let me begin by saying: Happy New Year from makemineawine! I hope this new decade has started on a real high for you and your family!

With Christmas and New Year being times during which food plays a central role - in my family at least! - in the season's festivities, I thought I might attempt to unravel what to a lot of people is a really tricky and somewhat intimidating subject: Wine and food pairing.

While it may once have been a simple task, the extent of media coverage has mystified to a large degree, what should be a very easy and enjoyable part of a meal. While one magazine or television chef says one thing, the next, something completely different! Let me be the first to tell you that it need not be a scary or overwhelming experience at all. Stick to a few basic principles and most of all, let your own experience of a particular type of food, and what you know about a certain wine govern how you go about choosing your wine. And remember, while it is true that there are some wines that do suit particular types of food more than others, no choice is wrong - always go with what you like!

Week 1: The Slippery Subject of Fish


First, consider the fish you are eating: is it rich and oily like Mackerel, or light, firm and drier, like Mahi-Mahi (dorado)? Is it being cooked in a creamy, rich sauce, or simply sauteed on it's own?

As a generalization, a dry White would be best partner for most fish, although Tuna - as the 'red meat' of fish is well-partnered with a well-built red: Pinot Noir, Zinfandel or a new-world Shiraz for example.

With a creamy, white sauce I'd suggest a rich, oaked Chardonnay - the richer the sauce, the more oak, I've found. With a firm-fleshed light fish, Sauvignon Blanc - French, or NZ (Marlborough for example) are two which I prefer - or, one of my personal favorites, a zesty Chenin Blanc from the France's Loire Valley, or South Africa. For Salmon, I'd recommend an aromatic white like Viognier, Pinot Gris (pronounced [pee-no-gree]) or a dry Riesling. Or, if like me, you're a fan, Rosé; be it still or if you're feeling in the mood, sparkling. Provence in the South of France would be my first port of call.

I hope this has demystified somewhat, the sometimes slippery subject of pairing wine and fish. And please let me know any new and exciting couplings you've had the chance to stumble on or better yet, experimented with! Either comment at the bottom of this blog, or email me at kurtdettman@hotmail.com

Cheers!