BBQ Wines Tasting Tutorial - Saturday 15th June 2013
We just decided what wines we will be opening for the tasting tutorial and thought we'd give you some insight into the wines and get you excited to try them...
Codorníu Reina Maria Cristina Blanc de Noirs 2010 (£9.99): Made from 100% Pinot Noir. It is difficult for a producer to keep the juice completely white when all the grapes are red. They press the grapes very gently so that none of the colour is released. Amazingly bright and jittery on the nose with aromas of lemon, cranberry and cooking apple. The palate has a frothy bubble structure, tangy red fruit, a pinch of salt and a firm mouth-feel
Dry Furmint 2011 Royal Tokaji (£9.99or £8.49 when you buy 2 or more): This wine is 100% Furmint, an indigenous Hungarian variety thought to be related to Vermentino of Italy. It ripens late and has extremely high acidity, which is good for both dry and sweet wines.Clean pear, lemon and acacia on the nose, it has a slightly funky, mineral note a la Chablis. The palate is racy with eye watering acidity balanced by a linear body and much complexity.
Domaine Haut-Lirou 2010 Pic Saint-Loup (£8.99 or £7.99 when you buy 2 or more): Made from Syrah, Grenache and Mourvedre.Very smoky on the nose, and rich, with liquorice and deep black fruit. It’s savoury and strong on the palate with an underlying florality and dark fruit. Great length and a sweet, soft tannin.
Corbières La Combe des Oliviers 2011(£7.99): Made from Syrah, Grenache and Mourvedre. A beguiling nose of blackcurrant, herbs and olives, it smells of the Med. On the palate there is real concentration, again olives, the blackest of fruit, possibly a sunblush tomato and tannin.
Amalaya de Colomé Malbec Blend 2011 (£10.99, or £8.99 when you buy 2 or more): Made from a blend of Malbec, Syrah, Cabernet Sauvignon and Tannat. A very interesting nose of blueberries, juniper and raspberry. The palate is very luscious, it feels velvety, with rich fruit, a bit of pepper and vanilla.
Chateau Musar 2005 (£19.99): A blend of Cabernet, Cinsault and Carignan. It takes seven years to make a bottle, during which time they ferment the wine in cement for 6 months, age in French oak for a year and then age in bottle until release.So much texture and tannin and flavour of damson, baked figs, medicine, violets, pepper, tea and aniseed. It’s silky and plush like a pomerol, and vibrant and acidic like red Burgundy.
Look forward to seeing you on Saturday!