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The post Eastern ambition appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
I was agog to see the countryside of central China from the air, once we had escaped from the more humid and polluted atmosphere of the eastern seaboard. As we began to descend towards Yinchuan, capital of the autonomous province of Ningxia, the arid khaki brown landscape reminded me of flying over the mid-west of America in high summer, with occasional settlements and irrigated crop circles providing the only relief in an otherwise desolate setting. A significant crop of wind turbines looked as if they just needed a sprinkling of rain to be transformed into ferocious warriors like the dragon's teeth of ancient legend.
But whatever the picture from the air, it is never quite as desolate when viewed from the land. The absence of any significant rain throughout the year means that this region survives on irrigation from the Yellow River. Indeed the soil in the area is effectively silt and sand from the riverbed, suitably yellow in colour. There is a Chinese proverb, 'when the yellow river runs clear', akin to our 'when pigs fly'.
It hardly ever rains here: perhaps 200 millimetres per year. Given that Helan Mountain provides the border between Ningxia and Inner Mongolia, it is no surprise to find a strongly continental climate with hot sunny summers and severely cold winters.
Though we are well over 1,000 metres above sea-level here, the vineyards are situated on the flat fertile plateau of the upper reaches of the Yellow River. This elevation and the continental climate allow for 3,000 hours of sunshine in the growing season, with harvesting in October shortly before the first frosts. There seems to be just enough hang time to ripen the grapes but with current viticultural practices, it is a close run thing.
Production is almost entirely red, reflecting the major interest of Chinese wine consumers, and predominantly Bordelais, with Cabernet Sauvignon and Merlot joined by what turns out to be Carménère in the guise of Cabernet Gernischt.
The classic viticultural strategy here is for vertical shoot trellising forming a thinnish straggling canopy reaching nearly two metres. In winter, after pruning, the vines are laid flat and the sandy soil which has been piled in between the wide spaced rows is spread to cover the vines through the long cold winter. This is labour intensive and probably reduces the life of the vine as a percentage do not survive. It is also very difficult to do in those locations where there is a much greater percentage of stones in the otherwise sandy soil.
During the summer the vineyards are flooded from time to time to provide the essential water supply, not the subtle drip irrigation practised in easier climates. Yields tend to be high, which shows in the less well-managed operations where wines can be dilute and with a noticeable green streak. The significant diurnal swing between the heat of the day and the cool of the night is beneficial to quality, and the lack of humidity is good protection against disease, though some of the vine stock, especially Cabernet Gernischt, is apparently infected by virus which may also retard ripening.
The largest producers in the region are Changyu, here represented by Château Changyu Moser XV, and Great Wall's Château Yunmo. Pernod Ricard and LVMH are also represented by Helan Mountain and Domaine Chandon respectively, while the purist's praise for boutique wineries is usually afforded to Silver Heights or Jiabeilan.
At the moment there is an imbalance between the quality of the fruit which makes up the raw material, and the ambition of the region to be China's premium wine production area. Lower yields (as the best already practice), ripe and balanced fruit, aiming to attain the cusp between red and black notes while avoiding green flavours, more restrained oaking and a more harmonious approach to presentation should all be achievable within the next five to 10 years.
Read more about China as a winemaking region on bbr.com.
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The post On the trail of Australia's hidden gems appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Having recently been awarded a WSET scholarship from Wine Australia, I spent 10 days visiting Australia's wine regions and was once again struck by the incredible range and innovation of the wines emanating from this country. My tour led me to many famous wine-producing areas in South Australia and Victoria including McLaren Vale and the Barossa and Yarra valleys as well as other, lesser-known yet wonderful gems, from Riverland in the South to Victoria's Strathbogie Ranges. Forget the myth that Australia has a hot climate and only produces bulky and jammy wines: the new Oz is focused on regionality, taking advantage of the unique microclimates of its diverse terroir, and there are great-value quality wines waiting to be discovered, especially in these less familiar regions:
Adelaide Hills
One of the largest geographical wine regions in Australia, Adelaide Hills is also amongst the most diverse in terms of its climate, soil and topography. This scenic area is full of amazing local wines produced at boutique wineries hidden amongst fruit orchards. Adelaide Hills enjoys a cool climate and significant diurnal range, making it the perfect setting for growing elegant Chardonnay, Pinot Noir, Sauvignon Blanc, and a spicier style of Shiraz with great finesse. In seeking and exploiting these climatic differences, the vineyards tend to be small and are often steep. The best way to enjoy the fantastic view of the Mount Lofty Ranges is from above – it was a truly spectacular experience taking in this incredible wine-making landscape by helicopter.
Clare Valley
Many wine regions in South Australia are well-known for their reds, but Clare Valley earned its fame from its Riesling, hence it is often referred to simply as 'the home of Australian Riesling'. The Valley has more than 40 wineries, most of which are boutique in scale. The ideal way to get an appreciation of the terrain and gain a better understanding of the region itself is to bike along the Riesling Trail. This is part of one of Australia's premier long-distance cycling trails, an epic ride that traverses the Mount Lofty and Flinders ranges, providing ever-changing views of Riesling vineyards, mixed farms and natural bushland.
If you want to explore the innovative side of Australia, Riverland is definitely not to be missed. It's home to an array of experiences, from exploring its renowned hot-climate wines such as Shiraz and Cabernet, to drinking in the charming Murray River and its surrounding wetlands. The Riverland is the largest wine growing region by volume in Australia, accounting for up to 30 percent of the country's annual production. Recently unique and 'alternative' grape varieties have started to become fashionable there. While aboard the mighty Murray River cruise – from which it's possible to enjoy sedentary views of the region – I also had a tasting with local producers who grow varieties with Mediterranean influences such as Vermentino and Montepulciano.
If you have a chance to visit Australia and explore its wine country, besides the rightly popular Barossa I would highly recommend you make the time to tour these less well-known regions. They are not only full of energy and potential, but are also an apt reminder of Australia's outstanding regional diversity and vinous history.
Read more about Australia on bbr.com or explore the country's varied wines through our New World events.
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The post How to collect whisky – part two appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The Glenrothes produces vintages (not the standard 12-, 15- and 21-year-old versions) which makes it immediately collectible. It has a growing number of aficionados, some of whom actively seek out the missing vintages to complete their collection, but all of whom seem to have grown a passion for the brand. The volume of bottles for each vintage of Glenrothes has been limited to two percent of the distillery's annual production. The result: they run out quickly, thereby breeding further scarcity and creating a secondary market which we at Berry Bros. & Rudd no longer control. Hence a bottle of The Glenrothes 1972 purchased in 2004 for £75 is now selling at over £450, despite tasting exactly the same as it did 10 years ago – quite outstandingly delicious.
Similar things are happening to the lesser-sized Balblair (which copied our vintage concept in single malt whisky) and to the classic distilleries like Glenfarclas and Springbank with one-off expressions. Even distilleries which master blenders wouldn't normally touch have produced some absolute crackers and are now becoming very valuable. And like wine, whisky is considered a perishable good and carries the same zero Capital Gains Tax treatment, provided play is within the rules.
Producing great spirit is crucial, but unless you have excellent wood and make the right cask selection at the right time, the best results will never be achieved and disappointment comes as sure as night follows day. The bottled Macallan is certainly in the premier division for collectors (it is the most sold brand at auctions), but is there really any reason why others using a similar wood policy and cask selection shouldn't command this top-quality spot? Which ones will be the diamonds, the Macallans of the future? And are great whiskies measured by their taste or their perceived financial value?
I do have a personal collection of whiskies and not many of them are very old. Rarity is what I look for and, of course, the 'brands' of the future. You see, I think that in the future people will recognise that age is only part of the equation, and that certain expressions are infinitely preferable to others of much older age. I don't actually like selling any of my small collection for I am full of anticipation that my retirement will require much more than I've already purchased. The great news is that whisky, unlike wine, does not change in the sealed bottle provided it is kept upright and at room temperature or slightly below. I'm happy in the knowledge that if I don't drink them all, my children and surviving friends will have some expensive fun at the wake.
Read part one of Ronnie's piece on collecting spirits.
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The post How to collect whisky – part one appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The earliest fatherly investment advice I received was the true story of my great grandfather who purchased shares in a gold mine in the late 19th century. So allegedly successful was the mine that it soon required a second injection of capital to fund its expansion. This he did willingly and, a year later, he found himself in South Africa where he made a small detour to visit said mine. What he discovered there was one man, a series of pulleys and a very insubstantial hole in the ground. Of course, stories of this kind are legion and in Scotland, the most infamous of these, without doubt, being the Darien Scheme when the country lost around one third of its total wealth in pursuing a dream which turned out to be hyped-up fantasy.
It was started by a self-perpetuating frenzy of greed in 1698 – coincidentally the same year in which our shop in St James's Street became a coffee trader under the name of the Widow Bourne – and just a few years later it was recorded as an absolute disaster. Then came the South Sea Bubble in 1720, initiated in a similar part of the world, and, then, as if the lesson had been forgotten, the City of Glasgow Bank collapsed in 1878, the number of shareholders of this 'unlimited' bank plummeting from 1300 to just over 300 following five years' pursuit of the outstanding debt. Rather too close for comfort are the recent and virtual collapses of The Royal Bank of Scotland and the Bank of Scotland – those blue-blooded, pension-company delights – both of which were brought to their knees by the actions of a few. I would argue that, in all of the above, greed played the leading role.
What has this all got to do with whisky collection you might ask? I have a friend who, some 15 years ago, purchased a cask from a recently renovated distillery for £1,000; "If it's not worth much more, I'll bottle it for my friends," he remarked at the time. Recently, he arranged that I taste a sample of his proudly held (and now surely matured) stock. It was shockingly awful, and I had to break the disappointing news to him that not only had the cask been of poor quality – it had probably been called upon too many times before, much like the repeated use of a teabag where the influence of flavour and colour are increasingly negligible – but the distillery in question would only offer him £200 by way of compensation. I somewhat selfishly advised him to take the money, for I knew it would be the only dram on offer at his famous barbecues for years to come.
Whilst picking the right distillery and liquid en primeur can pay huge dividends – presuming you can get hold of it and you know what you're doing – investing in the bottled product is as much fun and usually safer. What do you have to do? Simply select the right one, using a variety of criteria combining taste with current and future reputation, and scarcity. Tomorrow I shall not only expand on these factors but touch on some of the distilleries reaping the benefits of creating highly desirable bottled rarities.
The post How to collect whisky – part one appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The post Behind the scenes in Burgundy appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
In recent years the Burgundy market has changed almost beyond recognition, with demand worldwide spiking dramatically. The vast majority of Burgundians are not large corporations, rather small family domaines that work from one vintage to the next in the way any small business would. Just over a week ago I travelled there to spend a week tasting the 2013 vintage, due to be released in January. More than once I was informed by producers there that they 'are not Bordelais' – the last word uttered with more than a little disgust. There is a desire for prices to be lowered, and I think we are very likely to see some reductions come January.
During our visit some interesting conversations with the local growers revealed that one of the by-products of global demand is something hidden from all but the growers themselves (not to mention the occasional visiting wine merchant); it involves the ownership of the vineyards and the manner in which the grapes are sourced.
There is a general market perception that it's the négociants who buy wine and the domaines who make it, the Burgundians choosing to be either one or the other. However the reality today is far more complex.
Over the last 20 years the big trend has been for vineyard owners who previously sold their grapes to négociants to start producing their own wines. Is this all about to change though? It is not only wine prices that have risen of late – vineyard costs have also increased exponentially, and are now out of reach of most growers.
Many vineyards have been family-owned for generations and whilst some may not want to produce and trade their own wine (the autumn is prime hunting season after all, and so winemaking may get in the way of this other passion), selling up is often frowned upon. This means that few vineyards come up for sale, and so demand far outweighs supply. Domaines are therefore having to resort to imaginative ways to access grapes from vineyards they are not fortunate enough to own.
I met domaine growers who have wanted to add a wine to their range but could not afford to buy the vines given the price increases across Burgundy. Instead they came to agreements with other domaines or vineyard owners to farm their vines, with the deal often sealed with a mere handshake. These covenants often involve payment comprising a proportion of the wine made being returned to the vines' owner, either to consume themselves or sell on. I even met one producer who had had to do this with Chevalier Montrachet, despite already owning vines there. A member of their family had, some years ago, secured a long term lease to another party, which now required them to source fruit from elsewhere until the lease ends.
Looking forward 10 years, will the emergence of more domaines slow in favour of, say, micro-négociants such as Olivier Bernstein – who has found a creative solution to the obstacle of high vineyard prices by securing long-term agreements on a handful of ultra-high-quality vineyards? Perhaps instead the trend for working around this need to purchase vineyards will push the cost of grapes or juice to a level where wines made by these means are prohibitively expensive, therefore making the négociant business unsustainable?
It will be interesting to see which forces prevail over the coming years.
Explore the wines of this famous region at one of our Wine School events, including 'Burgundy Tasting Games' on 10th December.
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The post Top flight – part two appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Without further ado we started the 10-wine flight.
Proof that even the more 'basic' wines have the ability to age is seen in the first instance. The 1990 Penfolds Koonunga Hill Shiraz Cabernet yields gentle secondary and tertiary notes of undergrowth, tanned leather, incense and spice. It is a testament to true, raw-material quality.
The 1990 Penfolds Bin 407 Cabernet Sauvignon presents a touch of forest floor, blueberry and cassis on the nose with a hint of eucalypt. Drinking beautifully now, it has mellowed out with a palate that still holds good fruit and vibrancy allied alongside blackcurrant leaf, earthy and savoury notes. The Cabernet character of McLaren Vale really shines through.
The famous 1990 Penfolds Bin 389 Cabernet Shiraz has been produced in 54 uninterrupted vintages. There is a complex exoticism of incense, tobacco and tanned leather on the nose. The palate, although decades old, is still voluminous and the tannins have melded well. There is a lovely chalkiness in texture, a hint of Coonawarra Cabernet with a stream of mocha and tobacco from the Barossa Shiraz.
The rare 1990 Penfolds Coonawarra Cabernet Sauvignon was produced solely for the UK and released in only three vintages (the 1989, 1990 and 1991). While less complex and suave than the likes of the Bin 389, the Coonawarra-ness really shows in the aged yet assertive tannins. A gentle herbaceousness enhances the lovely palate with a touch of graphite and pencil shavings.
St Henri is a 'rebel' that sees no new oak and exemplifies what unadulterated Shiraz fruit can do in the right hands. Unchanged since its first vintage, it's widely dubbed the 'red wine drinker's red wine'. The 1990 Penfolds St Henri Shiraz is a revelation, with a complex nose of floral, violet and blackberry fruit. It reveals nuance after nuance on the palate and is still assertive after so much time in bottle. It has a good number of years ahead of it.
In such a prestigious line up, there inevitably has to be an 'also-ran'. The 1990 Penfolds Magill Estate Shiraz followed St Henri and was not looking too good; with caramel notes on the nose and a palate lacking, this was a wine that had seen better days.
The 1990 Penfolds Bin 707 Cabernet Sauvignon is intended to display the best of Coonawarra, Kalimna and McLaren Vale Cabernet Sauvignon, and is aged in American oak. It is bold and assertive here, the notes of tobacco, sage and mocha to the fore of this fruit-driven wine which has developed a rich and svelte complexity over time. There are at least another 10 years to go if you can resist.
The next two wines were tasted side by side, a 1990 Penfolds Bin 920 Cabernet Shiraz and the 1990 Penfolds Bin 90a Cabernet Shiraz. The duality between these two really typifies their distinct individuality. The Bin 920 was svelte, cool and poised, the chalky tannin aspect of the Coonawarra Cabernet shining through in contrast to the meatier, more chocolate predominance of the Barossa Shiraz in the 90a. Both are brilliant examples of Cabernet Shiraz and yet so stylistically different as to please all palates.
Last but not least was the 1990 Penfolds Grange Shiraz, a behemoth of a wine and yet still incredibly youthful. I hate to say it but box this one up for your grandchildren. If you have purchased any of the 2010 Grange, you'll need to be patient.
What this tasting has shown is the true ability of these wines to age in an effortless and honest way in which their true regionality and characteristics show through. While good news for those who have some cellared, it is bad news in the sense you'll have to wait another 20-plus years to truly enjoy them. At least we know what awaits us in the bottle.
Read part one of Stuart's account of this extraordinary tasting.
The post Top flight – part two appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The post Top flight – part one appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Classed-growth Bordeaux has a liquidity and presence on the secondary market that's driven predominantly by its volume, and the speculation played by those who purchase. This enables the tasting of back vintages to be an agreeably expensive yet accessible task. Yet the trade and clients alike do not have this luxury with the New World where – unless you have personally cellared a wine for years yourself – there is little to no opportunity to see a release of aged vintages. One of our most important values here at Berry Bros. & Rudd is the ability for us to speak authoritatively on wines that we have tasted and subsequently offer to our customers.
The chance to sample Old World wine aside, being able to taste mature vintages of Australian wine is a rare event indeed. Speculation on fine Australian wine is less of a concept for the collector or fanatic; hoarding the likes of Penfolds Grange with fervent zeal is probably more of a reality. Penfolds feed a huge fan base, with wines that find their way into cellars never to see the light of day until they are good and ready. This lack of older vintages on the market consequently presents us with a lack of tasting knowledge.
This gap in our understanding was the very reason we felt so privileged to recently find ourselves tasting a horizontal of Penfolds' iconic wines from the famed 1990 vintage, hosted by chief winemaker Peter Gago himself. Some may see Peter as more of an ambassador than a winemaker, although in truth he is both, managing to reliably remain on top of the everyday workings of the winery. Peter is an enigmatic character; the showmanship and the passion can be seen by everyone, and an honesty both in him and his wines shines through. This made tasting through the 1990 wines all the more captivating.
This tasting comes at a time when we have seen another vintage with the same characteristics being released on the market – the 2010. Two years divided by two decades, each witnessing the planets aligning to produce the perfect raw material.
Before we threw ourselves into this epic experience, two questions remained with me, no doubt to be answered one way or the other by its end. The first question when I taste New World wine is do they 'age' or do they 'evolve'? Do they evolve as gracefully as their Old World counterparts or do they age in a glacier-like manner with that omnipresent, thickly-fruited mid-palate core never really developing?
The second is a matter of regionality: more and more Australian wineries, in particular the likes of Penfolds, talk about the wines speaking of the land and a particular region, climate or soil type. The wines on show were from a variety of regions but with one common denominator – the 1990 vintage. In their immaturity, one can be mistaken for seeing an homogenous quality in them when the fruit is so full of youth and nervous energy. Differences are so miniscule as to evade many a taster's palate. Will nearly a quarter of a century help clarify and polarise those regional differences, and will the wines' true character shine through? In the concluding chapter of this account I shall reveal all.
The post Top flight – part one appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The post Win tickets to Winchester Wine Festival appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Good news: we are giving away a pair of tickets to Wine Festival Winchester, run by the brilliantly talented Susie and Peter (of Saturday Kitchen fame). The married Masters of Wine have set up a wine festival for any and all, whether you know not-a-dot about the contents of your glass or you are a confirmed oenophile, there will be wine to taste, masterclasses to attend and experts to chat to (including us). With food, music and fabulous surroundings (Winchester's neo-gothic Guildhall), you don't want to miss out.
For a chance to win a pair of tickets, email email@example.com the answer to the following question by 5pm on Friday 14th November.
What did our Warehouse Shop start out as in life?
Our standard competition T&Cs apply.
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The post Reservations about the business lunch appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
I'm not sure if I have a 'readership' as such but I do picture in my mind's eye what you might be like, not to mention your views on everything from wine (Bordeaux vs Burgundy; Grower vs Grande Marque Champagne) to restaurants (Michelin-star finery or busy brasserie; Chiltern Firehouse or Noma), and all things in between. I have, for instance, been recently imagining your views on lunch and whether you think it is a good thing or not. Have we progressed from the infamous days of Gordon Gekko and his maxim that 'lunch is for wimps'?
I am increasingly of the view that this is by far the most important meal of the day and that, furthermore, the business lunch has sadly become something of a lost art. In a world dominated by electronic communication, where relationships online are considered to be deep and meaningful, spending time face to face (rather than Facebook to Facebook) with clients, colleagues and peers is often dismissed as an inefficient use of time. I couldn't disagree more with this line of thinking.
Now I accept we can't always be away from our desks, nor make a habit of indulging in a four-course lunchtime extravaganza. However I can't help feeling a pang of guilt every time I succumb to a sandwich at my computer. Like it or not (and I understand the new-ish bribery laws have a role to play here), business is still conducted by individuals; isn't it vitally important that you know a bit about the person you are transacting with?
For those of you keen to revive the lost art of lunch, here are your starters for ten: still one of the best value lunches around is the set business lunch menu offered by Le Gavroche, which serves up three courses of two-Michelin-star food, a half-bottle each of wine and mineral water, coffee and petits fours – a repast I would consider sufficient to impress any client. For something a little less Gallic there is HKK, which comes from the same stable as Hakkasan, and offers classic Chinese food and wonderful service close to Liverpool Street.
Also in the Chinese vein is Hunan – famous for having no menu – where you are all but guaranteed a wonderful experience and an impressive wine list too. Another suitable spot for its wine in particular is the Whistler restaurant at Tate Britain, whose wine list is compiled by Hamish Anderson; this is one of the few places that still buys its wine en primeur, only offering it at service when ready to drink. There are some real bargains here – and the food is pretty decent too. Finally, for a quick catch up with a colleague or client over the Christmas season it is hard to beat the bar at Le Caprice, for its superlative atmosphere, service and cuisine. It is, come to think of it, the perfect spot for a working lunch.
Read Damian's last post on what sets the mighty apart from the mediocre in the world of restaurants.
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The post The power of restraint appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Alexander Waibel appears restless in his enthusiasm as he speaks to a room full of Berry Bros. & Rudd staffers about Constantia Glen, and the exceedingly elegant wines they produce.
While their first vintage was only 2005, the property has been in the family since the 1950s. When Alexander's grandfather purchased the farm around 60 years ago, the land was filled with cattle and apple and pear orchards. Apples and pears aren't the quintessential South African crop, given it's a country whose climate is not dissimilar to that of Australia. The Western Cape benefits from the cooling influence of the Atlantic (namely the Benguela Current flowing up from Antarctica), not to mention the infamous Cape Doctor – a persistent south-easterly wind that can be as much a hindrance as a help.
Constantia is the oldest, coolest and smallest wine-producing area in South Africa, with the region's earliest estate dating back to 1685. Its cool temperatures have meant that most producers in the area plant between 70 and 85 percent white grapes, but Constantia Glen's unique position, nestled between Table Mountain and Constantiaberg, benefits from late-afternoon sun, and thus can produce more red grapes. As such, their plantings are two-thirds red grapes and just a third white.
Alexander's European upbringing is apparent in the style of wines produced, as well as his belief that wines are made in the vineyard not the cellar. He grew up drinking Bordeaux and wanted to create wines of similar stature in South Africa. Fortunately the classic Bordelais varietals (Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot for reds, Sémillon and Sauvignon Blanc for whites) thrive in his vineyards, struggling just enough at their southern limit to produce fruit of exceptional quality.
Their Sauvignon Blanc (which includes five to six percent Sémillon) is beautifully fresh but not overly green or pungent, the six months on the lees adding a weightiness. Alexander describes what he sees as a 'flashback' of acidity on the finish, reviving the palate and leaving you reaching for another glass. Constantia Glen Three is a round and plummy Merlot-dominant blend, while the Five is a more intense Petit Verdot and Cabernet Sauvignon-dominant encépagement.
Evident in all the Constantia Glen wines is an elegance and restraint not traditionally associated with South Africa, but which, for me, echo the equally sophisticated Mullineux & Leeu Family wines. As Catriona Felstead wrote last month, the new generation of winemakers in South Africa are producing sensational wines which are the ultimate expression of the country's terroir.
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The post Cava's coming of age appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Where we are based is vitally important to our wines. It is the land that gives our wines their unique characteristics and nature. Then there are the requirements that we set for creating our wines, from using only local varietals – because they have adapted best to the land historically – to our belief that producers should have a minimum of half their wine made from their own grapes.
We left the Cava D.O. because it has evolved into something that is more focussed on the method of winemaking rather than the origins. We have now created a new designation, Conca Del Riu Anoia, which focuses entirely on the area in which we make our wines. We are based near the Anoia River in the Catalan region of Penedès, close to the Mediterranean, and we believe that the river influences in some way the identity of the grapes, differentiating them from the rest of the Penedès. You can taste that salinity and minerality that comes from the terroir there. It's the most important thing in the world to our wines.
The Raventós family has been working the same land for 500 years. When you taste the wines you realise that each one expresses our values and who we are. For instance our De Nit Rosé is a very different rosé from what you might expect: it's a Monastrell which is a local varietal, and we do nothing to enhance its colour – it is like that from the beginning.
We abide by 100 percent organic and biodynamic viticulture. We do not use any chemicals and some plots we only work on using animals; even the way we work with the grapes has a benefit on the results – all the collection is done by hand, and we use small crates to ensure the grapes don't become oxidised or damaged during the collection process.
Our leader, Pepe Raventós, is maintaining our high standards because this really is a dream for him. I think he makes these wines without realising he is translating the values that have come through from 21 generations of his family. It's not that he makes any extra effort on that front, it comes naturally for him. That honesty is evident in the wines.
Cava is very much linked to the culture and the heart of the people there – whether they work in the wine industry or not. It is simply the land of Cava. So with us breaking free from the D.O. sometimes people here ask 'Why did you leave Cava?' but this comes more from the heart than anything. We're still here, working with the same people; we'll never leave. This move is for the benefit of everyone because we are keeping the quality of our sparkling wines as it should be, where they can compete with Champagnes around the world. I think in the UK, and London in particular, there is a greater appreciation of Cava now. Maybe the popularity of English sparkling wines and the concept of terroir there are helping us also.
Discover this year's offer, Spain 2014: The Golden Route, on bbr.com.
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The post Pairing wine with game birds appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Feathered game tends to fall into two categories – the paler meat of partridge and pheasant and the darker meat of pigeon and mallard duck. While you might expect the wines you match with mallard to be interchangeable with farmed duck, the two are quite different. The mallard has a much stronger flavour than its domesticated cousin and can cope with a more intensely flavoured wine to accompany, though it's also much lighter in texture, having worked off all that fat from a lifetime on the wing.
Both mallard and pigeon benefit from quick cooking and a pink centre to prevent the lean meat from toughening.
Serve either with homemade skin-on chips and perhaps a grilled mushroom or two, or with shredded cabbage sautéed with garlic and plenty of white pepper. In either case, a mature Syrah from the Northern Rhône would be a very fitting accompaniment, with soft ripe tannins, concentrated blackberry fruit and a touch of pepper on the finish.
As with most meat, the sauce that accompanies is going to make a big difference to the wine you serve. While the Northern Rhône is the best place to look for Syrah to pair with very savoury dishes involving wild mushrooms and the like, when I serve game with a fruity sauce – perhaps a spoonful of hedgerow jelly stirred into the gravy with a glug of port – I tend to turn to Australian Shiraz where riper grapes make for a sweeter, fruitier wine.
When it comes to the lighter, more delicately flavoured meat of pheasant and partridge, I like to poach it gently in a creamy sauce with orchard fruit as they do in Northern France. For these tender birds, I eschew reds altogether in favour of dry, aromatic Alsatian Pinot Gris. The wine has a lush texture to balance the weight of the cream, but enough acidity to cut through such a rich dish.
Having explained back in September why the five primary tastes are more important than the flavour of the wine itself, finding a wine with some gamey, farmyardy notes makes a perfect pairing with better-hung game birds. These rancio flavours tend to only arrive after a bit of bottle aging, which also helps to tame the tannins that are best avoided with poultry. My favourite grape variety for this is Pinot Noir: try Benjamin Leroux's Les Allots from Nuits-St Georges. If a well-aged burgundy is out of your price bracket, look for some of the more mature new world examples. New Zealand and USA in particular are making some wonderfully concentrated age-worthy pinots. Also look out for biodynamic wines which seem to achieve those savoury, woodland flavours that little bit quicker. This biodynamic Southern Rhône blend from Domaine la Fourmente would be a good bet to partner darker-meated birds – those forest floor aromas would make them feel right at home.
Read Susie's last post on pairing wine and chicken.
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The post The reign in Spain appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
We're very proud of this year's offer. In some years Spain makes more wine than France – where we already provide separate offers for Burgundy, Rhône and Bordeaux. We're almost at the point where we'll have to create individual offers for Catalan wines, for wines from Rioja, Galicia and so forth. For now, it's manageable to get all the different Spanish styles under one roof but they are very diverse – it's a big country, and that of course is part of the appeal.
Most of the producers in Spain make relatively small volumes, but crucially they've started to identify with specific plots of land. One of the great pleasures of driving around the vineyards there is you notice how unique each one is different in terms of its soil, altitude and – in the broader picture – the climate; the contrasts are amazing, and the wines benefit greatly from this.
There's talk of the US market becoming more and more interested in the likes of Gran Reserva Riojas, which have some great price-to-quality ratios. If the US pushes hard on a fairly limited supply base that will push up the prices, and the market will become more competitive. This is why I think now is the time to buy Spanish wines; they really are exceptional value. Some of the Gran Reservas at our event have been matured for four to five years before release – even longer in some cases. So you're not buying en primeur and feeding into the cash flow of Bordelais négociants, you're actually purchasing a finished product that's ready to go, and at a fair price.
Another thing we're developing through our Spanish offer is its white wine profile, hence the first few tables at our tasting this year were dominated by the Godello and Albariño grapes. A lot of these fantastic wines used to be sold indigenously in regions like Galicia, but now the export markets are opening up this is a whole new area to explore, and one which is doing very well.
We are continually impressed by Hacienda Monasterio in Ribera del Duero, who produce wines of great character and personality. We also like the Riojas from Remelluri. We did a tasting with them recently where we drove up to 1,000 metres in a four-by-four. When we arrived it was a bit like a Pink Floyd album cover: there was an open green field, in the middle of which was a table draped in a white linen cloth with a delicious bottle of wine waiting on top. It was quite surreal.
Explore this year's offer, Spain 2014: The Golden Route, on bbr.com.
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The post A gem above the Romney Marshes appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The beautiful Indian summer feels a distant memory now we are engulfed by chilly autumn mornings. Some of the Berry Bros. & Rudd team and I were lucky, however, to catch possibly one of last fine days of the year on our trip last week to Andrew Weeber's Gusbourne Estate in Kent. There we were welcomed by CEO Ben Walgate and Vineyard Manager Jon Pollard, who took us for a trip around the vineyard, taking in all the wonderful sights from the famous Romney Marshes to the intriguing homemade linseed straw wind-breaks protecting their young vines. What more glamorous start to the morning than sitting on a hay bale in the back of a pickup truck, the fresh morning breeze blowing hay in your face and splatting mud up your sleeves? It was nonetheless great fun and highly informative.
Winemaker Charlie Holland showed us the imaginative styles and techniques Gusbourne are experimenting with on a tour of the winery. Visiting a week after their eight-day harvest was a unique opportunity to sample straight from the vat and barrel, both pre- and during fermentation; it was a thought-provoking experience which perfectly demonstrated the excellent acidity that Champagne varieties exhibit when grown on domestic soils. From early budburst and flowering, to a slightly damp August rescued by good sun in September, the team are quietly confident that 2014 is shaping up to be a strong vintage for English wine.
Over lunch Charlie and Ben guided us through some inspired pairings, treating us to some expertly-prepared local cuisine matched with both Gusbourne's excellent sparkling wines and some truly intriguing still ones which captured my attention. A mixture of Burgundy and Champagne clones allows the team to produce sufficiently ripe grapes with meticulous selection for the different styles adding complexity to the wines. The 2010 Blanc de Blancs exhibited superb breadth of flavour and beautiful balance with a fine candied apple finish.
The 2013 Guinevere, a barrel-fermented Chardonnay, also caught my eye with its fresh citrus notes combined with creamy vanilla and balanced with crisp acidity – a worthy partner for the rich mushroom soup we started with. We were then treated to a local delicacy, Romney salt marsh lamb, with Dauphinoise potatoes. What finer pairing could there be than wine made from a vineyard overlooking the marshes themselves? The distinctive sweet flavour of the lamb was beautifully enhanced by the soft juicy red cherry and redcurrant characters of the 2012 and 2013 Pinot Noirs – simply divine.
With most of Britain's salt marsh lamb exported to France to be served at their top Michelin-starred restaurants, we are most definitely missing a treat right on our doorstep. You don't need to go to France to treat yourselves however when we have such outstanding quality produce of our own here in the United Kingdom, sumptuous fare with which you can indulge in these exquisite English sparkling wines, characterful Chardonnays and elegant Pinot Noirs.
Gusbourne's wines are a credit to the hardworking team behind them, and it was a pleasure to spend such an interesting day in their company. I can't wait to see how the 2014 wines turn out, and look forward to more terrific years to come from this award-winning producer.
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The post Three of the best ways to enjoy our No.3 London Dry Gin appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
Two months ago we laid down the gauntlet to the UK's bartenders, asking them to deliver us their finest cocktail recipe; the only guidelines were it must include our No.3 Gin and feature an 'English Garden twist' – following our No.3 G&T bar's hugely successful summer residency at the Royal Botanic Gardens in Kew. We received over 100 entries, which then had to be narrowed down to the best three bartenders across our three chosen 'northern' and 'southern' cities.
Then came the arduous task of dispatching our judging teams the length and breadth of the country to assess the shortlisted cocktails whilst quizzing the bartenders on the inspiration behind their show-stopping thirst-quenchers. Safely returned from their travels, our adjudicators then had to decide which were worthy of a place in the final to compete for a unique 'Berry Bros & Rudd experience'.
Thus, on Monday 29th September, a bartender from each chosen city gathered in the stunning surroundings of Roundhay Park, Leeds – a quintessential English Garden encompassing 700 acres – to battle it out for the title of 2014 champion.
Representing the north were Will Farquhar of Orchid Bar, Aberdeen; Tim Ward of Two Fifths in Newcastle, and Charlene Holt of Manchester's Apotheca. From the south we had Kate Ling of The Bureau in Birmingham; Isaac Windsor of Pata Negra, Bristol; and Wayne Chapman from London's City Social. We strongly suggest you visit all of the above, or at least begin with whichever establishment is the closest to you.
Our tripartite judging panel consisted of last year's victor Matt Fairhurst, Amanda Humphrey from the Mixxit training team and, from Berry Bros. & Rudd Spirits, myself. The judging was not made easy by the fantastic range of homemade ingredients offered up alongside the inspired stories behind each cocktail, but after much deliberation we came to a unanimous decision.
In third place was Will Farquhar from Aberdeen, whose 'My Fair Maiden' recipe was inspired by summer evenings around the fire in his aunt's garden, the air thick with the scent of herbs. The cocktail itself is a combination of:
50ml No.3 Gin
15ml Picon
15ml homemade capillary syrup (a simple, honey-based syrup with ferns)
15ml lemon juice
Dash of Dr Adam Elmegirab's Dandelion & Burdock bitters
Three basil leaves
Narrowly missing out on the top spot was Tim Ward from Newcastle. His 'The Mary Lennox' may be familiar to avid readers of Frances Hodgson Burnett, as it references the orphaned girl and lead character from the literary classic, The Secret Garden. It is made up of:
50ml No.3 Gin
5ml Suze (Gentian apéritif)
5ml gum syrup
7.5ml homemade summer tincture (The Glenrothes infused with summer fruits)
Dash of absinthe
All of which means our winner was Wayne Chapman from our hometown, London, who impressed us all with 'Mr Tod's Redemption', based on the Beatrix Potter stories of Benjamin Bunny. Its largely leporid-friendly constituents are:
50ml No.3 Gin
30ml homemade carrot and ginger purée
10ml lemon juice
10ml Campari
10ml homemade clementine cordial
Pinch of homemade carrot salt
Best served in a picnic basket complete with checked blanket and topped with a ginger wafer.
As to Wayne's reward, at a time of his choosing he and a friend will enjoy an exclusive lunch for two in the wood-panelled grandeur of our Director's Dining Room at St James's, before heading over to the five-star Dukes Hotel for refreshing No.3 Gin martinis. Then it's on to the Royal Albert Hall for a show of his choice – and further libations at our No.3 Gin Bar there – before returning to Dukes for a complimentary overnight stay.
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The post Seals of approval appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
One question that comes up time and again at our Warehouse Shop is this: "Which method is the best to keep the wine in the bottle?" Contemporary research and development has enabled us to utilise a variety of different closures to achieve this, but do all of them provide the same quality? Let us consider some of the most common ways to preserve wine – and their efficacy:
The classic cork is comprised of bark tissue and is harvested from quercus suber, more commonly known as cork oak. The cork as we know it has some fantastic attributes that make it the most commonly-used closure, namely that it is impermeable, elastic, and breathable. Due to its cellular structure it forms a perfect seal to the bottle; however, as cork is a natural product it also contains some weaknesses – cork taint and oxidation are the main issues faced by both consumers and producers, and on average one in 20 bottles are affected by it.
A screwcap does literally as the name implies, screwing the cap tight onto the bottle. A layer of soft plastic or rubber is placed where the aluminium cap meets the bottle neck to ensure the closure is tight. In Australia and New Zealand in particular this type of wine preservation has overtaken the classic cork, but what exactly are the advantages? It is, of course, easier to open and re-close, while production costs are lower than those of natural-grown cork. Recent studies have shown that ageing is also possible with the screwcap method. However, the cheaper versions don't allow the wine to breathe, and are mostly made from non-renewable resources. While you might think that bottles under screwcap would be free of so-called "cork taint", they can still suffer at the hands of this strain of bacteria (2,4,6-trichloroanisole) although the risk is markedly reduced.
Vino-Seal or Vinolok
Let's contemplate a rather more unique way of wine preservation: the glass cork. This unusual design is probably the most aesthetic way of closure and, due to a rubber ring between the stopper and bottle neck, it bears similar characteristics to the screw cap. The main disadvantage is a question of cost: not only is the production process dear but most bottling plants can't accommodate this style of closure, leading to even higher manual labour fees. Its true benefit is a more benevolent one, as the Vino-Seal (or Vinolok – depending on the manufacturer) is 100 percent recyclable.
So, what is the best means of sealing in one's nectar? The simple but straightforward answer is none of the above. Bear in mind there are many other solutions such as alternative packaging and other closures – including the Zork and synthetic cork. In my mind the Screw-Cork (officially known as Helix) offers the most promising future, especially with the continuing gains in research and development. The Vino-Seal is undoubtedly the sleekest and most unique. Yet there is a palpable sense of ceremony with a traditional cork, from the moment it is pierced by the corkscrew to that unmistakable 'pop' when the wine is uncovered. For this alone I'm happy to take a gamble on the organic ups and downs of the humble cork.
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The post Rediscovering its sparkle appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
When one thinks of Champagne, 'luxury' and 'glamour' tend to spring to mind more readily than 'value'. Yet one of the trade secrets surrounding Champagne is that vintage is able to provide a huge step up in complexity from its non-vintage sibling, but without the sometimes eye-watering prices of the prestige cuvées, thus making them excellent value. Vintage is the middle child in the shadow of her glamorous older sibling – the prestige cuvée. Moët et Chandon is a case in point: their Brut Impérial NV is famous around the world (indeed, it accounts for approximately 10 percent of all Champagnes bought); the glamorous sibling here is Dom Pérignon, for many the ultimate cuvée of them all. So what of the forgotten middle child?
Vintage is a slightly awkward category because although the prestige cuvées are vintage-dated, their drinkers are often not interested in this particular facet, caring more for the style, name or associations of their preferred cuvée label. This is a logical follow-on from non-vintage which, being a blend of vintages, is all about house style. But it is with vintage that winemakers often feel they can come into their own in showcasing the house style as reflected by a particular year.
Under the direction of chef de cave Benoît Gouez, Moët has over the last 10 to 15 years raised the game of their vintage offering, Grand Vintage. Current offerings here are the 2006 Grand Vintage and the 2004 Grand Vintage Rosé. The 2006 vintage was characterised by a hot spring and early summer followed by a cool and wet August which caused some furrowed brows; but September, as so often is the case, saved the day to produce a healthy crop which provides satisfying early drinking. The 2006 Moët has Chardonnay taking the lead (42 percent) and Pinot Noir (39 percent) just edging Meunier (19 percent). The rich toasty nose with subtle bitter orange is evidence of the generous seven years' lees ageing and signposts this as a step up from the non-vintage. The palate is similarly generous in both weight and flavour profile with peach, melon, that orange once again and a nuttiness that lingers.
The 2004 had the Champenois holding their breath after the extraordinarily topsy-turvy and torrid 2003, but it was a return to near normality with a large but healthy, good-quality harvest. Initially underrated after the great 2002, it has been re-evaluated upwards and is one of my favourite recent vintages. The Pinot Noir-dominant 2004 Grand Vintage Rosé (45 percent Pinot Noir, of which 22 percent is red wine) has an attractive deep-copper colour; lifted warm brioche on the nose follows through with a richly-textured palate of black-berried fruit that is almost wine-like, a touch of black chocolate with a liquorice twist on the finish.
So the next time you want to upgrade from non-vintage to something a little more refined, give a thought to the vintage offering. Who knows, you may even be able to buy two or more bottles for the price of a single prestige cuvée…
Explore Moët et Chandon's Vintage Champagnes with 20 percent off until 17th November.
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The post The Spanish acquisition appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The onset of autumn heralds our yearly team tasting trip to Spain. Led by our Spain Buyer, Simon Field MW, it is the sheer variety of styles we encounter that always excites, while the special combination of quality, value and ageing potential of many of these wines ensures I tend to encourage my clients to consider Spanish purchases at every opportunity.
Our visit always begins in the sleepy town of Haro, home to many of the greatest names of Rioja: Viña Tondonia, Muga, La Rioja Alta, C.V.N.E. and Contino are all located here. 'Traditional' is a word used to describe a number of these bodegas – who prefer to barrel-age for extended periods in oak, often American in origin, allowing the vanilla notes to ally with clove and sweet spices to form an integral part of the wines.
La Rioja Alta adopts a similarly classical approach with its flagship Gran Reserva wines, the 904 and 890, spending up to six years in barrel – and another five in bottle – prior to release. These remarkable wines are cast loose approaching maturity but can age for decades to come.
Bodegas Muga, C.V.N.E. and, in particular, Contino meanwhile adopt a more forward-looking approach, having opted to use a proportion of French oak. There the wines remain true to the flavours one would expect but the choice of wood allows for more precision and focus upon fruit. Whichever style you seek (and all have a place within my cellar) these wines should not be ignored. Our tasting trip revealed the quality of the 2009 and 2010 vintages that will make their début this year, and also confirmed the immense quality of the 2001, 2004 and 2005 vintages.
There is also another side to Rioja developing, with Bodegas Roda, Artadi, Remelluri, Allende and Contador having all begun to focus upon terroir-driven wines. These are wine estates that our team enjoys introducing to customers as they offer something unexpected. The Remelluri visit was one of the most interesting of our trip: as at Artadi, the wines are an expression of the individual vineyard sites and it is fascinating to see the differences in style.
A visit to the impressive Marqués de Murrieta rounded off our tour of Rioja, where the Castillo Ygay Gran Reserva didn't disappoint. A sizeable drive relocated us to the region of Ribera del Duero, that other great wine-producing area of Spain, where our destinations included Cillar de Silos, the mighty Vega Sicilia, Pago de los Capellanes, Pesquera and Hacienda Monasterio. As the climate here is hotter the resulting wines are richer, more linear and direct – I cannot speak highly enough of them.
Our five-day tour completed, we had sampled over 200 wines and took detailed tasting notes on each. Trips such as this are invaluable in allowing us to correctly serve and guide our customers. Our Spanish offer is now broader than ever and so navigating between the wines is crucial. My fine wine colleagues and I are always on hand to assist, and happy to offer our recommendations as required.
My friends and family are quick to assume these trips are in fact just 'jolly' expeditions, although I maintain they are less glamorous than most presume, and we do actually work very hard…
Our annual offer Spain 2014: The Golden Route launches tomorrow, Friday 17th October.
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The post Ratings winners appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
How do you judge a restaurant? What really makes the difference between the truly great and the merely good? Is it purely about the food for you? How important is a friendly greeting when you arrive, the service, the wine list, the décor, a specific table, the location of the toilets?
I am extremely fortunate to get the opportunity to eat out a good deal and the recent publication of the 2015 Michelin Guide got me thinking about how I rate a restaurant experience. As ever the Guide garnered praise and criticism in equal measure for rightly elevating (in my opinion) the brilliant Barafina to a Michelin star (although you can't book a table and even before the elevation you often had to queue for some time to get a seat; fortunately they have opened a second site close by where the food is just as good) and demoting the likes of Medlar, which I still believe provides one of the best restaurant experiences in London.
Despite this criticism I admire the straightforwardness of their star rating and the clear explanation which still retains a nod to the Guide's original purpose as a traveller's companion: one star being "A very good restaurant in its category" ("Une très bonne table dans sa catégorie"); two stars, "Excellent cooking, worth a detour" ("Table excellente, mérite un détour") and three stars, "Exceptional cuisine, worth a special journey" ("Une des meilleures tables, vaut le voyage").
I certainly wouldn't for one minute take my views as seriously as an historic and rigorously researched guide but to me there is something more to a really great restaurant and a great restaurant experience than purely food. Of course the meal itself is a key element but it struck me as I sat in the private room of the Delaunay last night looking through the windows at the main dining room that there is something even more vital and that is 'atmosphere'. I couldn't hear the buzz of the restaurant last night cocooned as I was in the private room but I could sense it. Like the most exquisite staging of a classic play the room was beautifully lit. The tables were full. The front of house staff were so brilliantly choreographed they almost seemed to be pirouetting between tables.
There was certainly food, and wine was flowing at most but not all tables. One could almost sense the enjoyment of my fellow dinners through the glass. It wasn't quite a eureka moment and certainly a glass or two of the sensational 1999 Ch. Beaucastel may have lifted the spirits but that view through the window defined for me what a truly memorable restaurant experience should be and it is one certainly worth a 'special journey' in my book.
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The post Pairing wine with chicken appeared first on Berry Bros. & Rudd Rudd Wine Blog.]]>
The first time I really became aware of the nuances of food and wine matching was at a friend's Chardonnay tasting. We compared six different bottles which varied greatly in style from a rather austere Chablis to a full-on Aussie blockbuster. Afterwards we enjoyed what was left of the bottles with roast chicken for lunch, a classic food pairing with chardonnay. While all of the wines worked successfully, the best match was a gently oaked Cote du Beaune. Malolactic fermentation and lees-stirring had given the wine a fuller body and buttery flavour which complemented the mouth-filling roast potatoes, while the fresh acidity and minerality from the relatively cool climate worked well with the lighter vegetable elements of the dish. In essence, it's not just the chicken you're matching, the other components in the dish are often more important.
In the summer months I'm rather partial to a chicken Caesar salad with plenty of crisp romaine lettuce and a dressing made pungent with Parmesan, garlic and salted anchovies. It's that dressing that makes chilled Manzanilla Sherry an unusual but sensational pairing, with the salt in the food partnering the acidity and saline quality of the wine perfectly. The flor yeast that grows atop the sherry in the barrel feeds on the glycerine in the wine, resulting in a lighter body that perfectly matches the lightness of the poached chicken and leaves.
When the weather turns colder, I like to bake whole chicken thighs in a rich tomato sauce, made with the last of the season's tomatoes:
• Fry a chopped onion and plenty of crushed garlic in a good glug of olive oil until soft, then deglaze with a splash of red wine.
• Skin and chop 2-3 large ripe tomatoes per person and add them to the pan, then cook for 15 minutes or until they start to break down into a thick sauce. You can throw in a handful of capers and a pinch of chilli flakes at this stage if you like, then season to taste with salt and pepper.
• Snuggle in 1-2 chicken thighs per person without submerging the skin, then transfer the pan to the oven and bake at 190⁰C / gas 5 for 35 minutes or until the chicken is cooked through to the bone and the juices run clear when pierced with a skewer.
• Serve with rosemary roast potatoes.
As well as being rich and full-flavoured, cooked tomatoes are high in acidity, an element that should be matched in the wine to keep both tasting their best. The Italians are masters of high-acid reds, which comes as no surprise when you consider the profusion of tomatoes in their cuisine. I would plump for a Barbera from Piemonte as you get high acidity but without the tannin of other varieties which could otherwise be over-emphasised if there's a hint of sweetness to the tomatoes or the prickle of chilli in the sauce.
Read Susie's first post on the basics of food and wine matching.
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subset: commoncrawl


text:
Skechers Men's Royster Casual Boots
From Skechers, the Royster men's casual boot features:
- distressed leather upper
- lace-up closure for an adjustable yet secure fit
Sold Out
Brand: Skechers. Style #: 72066. Style Name: Alamar - Cabin. Department: Men. Materials: Leather Upper, Rubber Sole. Wide side goring panels for a comfortable and secure fit. Lining of Australian wool for added warmth. 200g Thinsulate for improved insulation. Water resistant for a dry fit. Everything you need in a great winter boot. Shaft height measures approx. 7.25". Shaft circumference measures approx. 12".
Skechers Men's Alamar Cabin Ankle Boot $98 $58.71
Tough and capable protection with a comfortable side comes in the Skecher Relaxed Fit - Ruffneck ST boot. The smooth, oiled leather or oiled leather and RealTree camo-printed nylon upper of this men's wellington work boot boasts stitching accents and an easy-on, easy-off silhouette. A removable, memory foam-cushioned insole supports underfoot. A shock-absorbing midsole helps reduce fatigue during long days on your feet, while the ASTM-approved steel safety toe and electrical hazard safety rating add protection. The non-marking rubber outsole of the plain-toe style Skechers Ruffneck pull-on steel toe boot meets ASTM non-slip requirements for extra safety on wet or slippery surfaces.
Thanks to SKECHERS looking this great has never been this easy. Leather upper with contrast stitching. Pull loop and padded collar. Lace up front closure with metal eyelets. Stitched moc toe. Stamped S logo at heel. Man-made lining and insole. Rugged man-made outsole. Imported. Measurements: ; Weight: 1 lb 2 oz ; Shaft: 4 3 4 in ; Product measurements were taken using size 9, width D - Medium. Please note that measurements may vary by size.
With the look of an oxford boot and the comfort of a sneaker, the Skechers Relaxed Fit: Segment - Barillo Boots have it all. The supple leather upper keeps feet happy even in winter's coldest weather, while the high top moc toe oxford design adds style to everything you wear. Leather upper; Rubber sole Imported Skechers men's boots Chukka style boot Gel-infused Memory Foam cushioning Relaxed Fit design Style no. 64265 Men's athletic footwear from Finish Line
Conquer whatever the day has to offer in the SKECHERS Superior Relaxed Fit Chukka 2. Leather upper with contrast stitching. Pull tab at heel. Lace up front with blind eyelets. Stitched moc toe. Textile lining and insole. Flexible synthetic outsole. Imported. Measurements: ; Heel Height: 1 in ; Weight: 10 oz ; Platform Height: 3 4 in ; Product measurements were taken using size 11, width D - Medium. Please note that measurements may vary by size.
You'll feel rewarded to wear the Bruiser chukka ankle boot. This design has a rugged appeal to express the hearty side of you! ; Smooth oiled leather upper. Lace-up closure with metal eyelets and top eyehooks. Padded collar and tongue. Stitched detailing. Side panel and heel overlays. Moc toe with embossed side S logo. Synthetic shock absorbing insole. Textile lining with lightly cushioned insole. Traction rubber lug outsole. Imported. Measurements: ; Heel Height: 1 1 2 in ; Weight: 1 lb 8 oz ; Shaft: 5 in ; Platform Height: 3 4 in ; Product measurements were taken using size 11, width D - Medium. Please note that measurements may vary by size.
Skechers Bruiser $75
Skechers Men's Stroud Chukka Boot $62.45–71.29
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Home News PUBLIC SAFETY RECORD PUBLIC SAFETY RECORD: Friday, July 11
PUBLIC SAFETY RECORD: Friday, July 11
La Grande Police
Arrest: John Fabiano, 46, Elgin, was arrested on Wednesday on a Union County warrant charging order to show cause on original charges of fourth-degree felony assault, strangulation and harassment.
Arrest: Ricky Giovanni Cruz-Perez, 22, unknown address, was arrested Wednesday on a warrant charging second- and third-degree escape.
Arrest: Robert Jack Kohler, 37, 801 Grandy Ave., was arrested Wednesday on a charge of felon in possession of a weapon.
Arrest: Matthew Charles Grisham, 36, unknown address, was arrested Thursday on a Union County warrant charging parole violation with original charges of the possession of meth and supplying contraband.
Union County Sheriff
Accident: A non-injury accident was reported on Wednesday in Imbler on Hwy. 82.
Oregon State Police
Arrest: Subject was arrested on July 1 during a traffic stop for a warrant in Marion County for probation violation. Search of the vehicle revealed less than one ounce of marijuana and less than one-quarter ounce of marijuana product.
Cited: Donald Rose was contacted at his residence on July 3 for being out of compliance with his requirements to register as a sex offender. He was cited and released to appear in the Union County Circuit Court.
Abandoned Vehicle: Ebony Michelle McClaughry's vehicle was found abandoned on July 4 near mile post 271. McClaughry was found to have a misdemeanor suspension and had an outstanding warrant out of Union County for forgery.
Wanted: Steven Edward Norris is wanted for not registering for annual registration requirements on July 5 and change of residence requirements as a sexual offender.
Arrest: Fred Gilbert Valles Jr., was arrested July 5 for driving while suspended. He was transported to the Union County jail, cited and released.
Arrest: Terry Allen Higgins was arrested July 6 for driving under the influence of intoxicants, reckless driving and resisting arrest.
Arrest: Steven Matthew Grant was arrested July 7 for reckless driving. He was also cited for exceeding the posted speed limit.
LA Grande Rural Fire
Mutual Aid: On Thursday at about 3:00 pm two brush trucks responded to assist the City of La Grande with a grass fire near Island and Monroe.
Accident: No one was transported to the hospital following a rollover crash on Interstate 84 about 12:10 p.m. Thursday.


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Hey, foks.
I've been playing WoW since vanilla, primarily as a tank. I've got a warrior, paladin, druid and a DK that are all at 85.
I stopped playing mid-Cataclysm, and I'm wondering which one would be optimal for raiding in MoP.
I'm planning on having to deal with a lot of retards in LFR, and maybe a few in my guild as well. :)
Thanks in advance!


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Project 21/21: 21 Days, 21 New LAB Artists, 21 Reasons to Stay Inspired
A brand new crop of modern makers for your to follow & enjoy
Are you ready for 21 brand new-to-the-LAB artists? You better be, because a wave of new posts are coming your
Are you ready for 21 brand new-to-the-LAB artists? You better be, because a wave of new posts are coming your
Aloha! There's so much activity over here in LAB HQ, so I thought I'd resurrect my View From the Desktop
I was preparing to write my own version of what makes Teppei Teranishi's handmade leather goods so special, then I
Sonia Marie Mitchell has created a stunning collection of handmade jewelry that somehow manages to look completely modern and timeless
The gang over at ClawHammer dropped me a little note to let me know that they've launched the Kickstarter campaign
It seems that creativity runs in Elisha Marie's blood. With a craftsman for a father and a mother who loves
As much as I enjoy my digital world, I'm still a big fan of printed materials. Thankfully, there are some
They Call Me Bretttorrium My journey into blogging started way back in 2009. I was in between jobs, like a
Here's how you know that you need to do a post on artistic paralysis: when your post on artistic paralysis
How do you make a living as a blogger? That has to be one of the most popular questions that
(Editor's note: OK, LAB readers, I would love your feedback on this new feature. I call it 'Handmade Style' and
These may be some of the most unusual bracelets and earrings I've found so far in my handmade hunting. They're made by Lyuben Kostov, a craftsman based in the capital city of Bulgaria, Sofia. Lyuben is a contemporary artist and specializes in painting, kinetic installations, objects and photography. He loves to work with wood and it really shows in this amazing collection he calls Cool Natural Jewelry.


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Monday Morning Dump
June 25th, 2012
This weeks dump is huge. Seriously massive. If it was an actual dump it would need to be delivered by c-section. 120 pictures deep it's not for the fair of heart. Your clicking finger is about to enter the RSI danger zone. Enjoy.
0 Comments / Add Comment
Reddit Abum Voomed Funny Sh#t Macho Video BoredTown Pugorama Sexy of Video LiveDump One Humor Killer Kool Games Celeb Buzzer PrettyWasted Hot Videos Melted Brain Girl Videos PunchBaby Real Funny Videos Heavenly Babes Adult Humor Funny Pictures Who Needs TV Funny Links Cool Dump


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RFE: Conference Listings
This service is joint project of RFE and EconBiz.
- Centre for Central Banking Studies (CCBS), Bank of England
|February 21-25, 2011
|Financial stability: specialist topics - Centre for Central Banking Studies
|London, United Kingdom
|This seminar offers central bankers the opportunity to deepen their knowledge of the theoretical and practical aspects of these recent challenges to financial stability and macroprudential policy, and to share experiences with their peers.The following key topics are likely to be covered:?? the enhanced role of the Bank of England in the UK framework for financial stability;?? theoretical and modelling aspects of financial stability, including identification and assessment of key risks to financial stability;?? systemic risk mitigation, including macroprudential policy and new arrangements regarding structural vulnerabilities; and?? financial crisis management and resolution[gem?_?? den Informationen des Anbieters - according to site editor's information]
|JEL Code:


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Most Recent Articles In People
Latest People Articles
- Shoes in the News
- In Her Shoes: SoulCycle's Stacey Griffith's Go-To Kicks This Week
- Odell Beckham Makes Catch in Nikes
More Articles By
What's the drink of choice after a long day on the show floor? Footwear execs and designers reveal their top picks.
"A morning Bloody Mary, extra spicy, by the pool."
— Rachel Roy
"I had a friend that ran a bar at Luxor. It was at the back entrance of the hotel underneath one of the clubs. I remember having this chocolate martini that tasted better than any dessert I have ever had."
— George Esquivel
"Any vodka drink we can get that's two for the price of one."
— Rob Schmertz, Steve Madden


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"'Grayson' is a beautiful child and his name so matched the design of this card... I had to choose it for then 10 day old, August! The added text for 'stats' was an easy edit too! :) P.S. The corners in my photo are from the screen shot... the actual card has rounded corners... very cool card and all that received it praised it!"
"Loved this design and especially the mail service feature- I uploaded all of the recipients' addresses before my baby was born and tinyprints sent them out for me. The only annoying thing is that you can't then re-order more of the same cards without using that mailing feature. Weird."
"I love the way these announcements came out. We got the special pearl finish with the scalloped edges which gave it such a special look. They are very impressive. I wish that Tiny Prints would make a frame to hold a sample of this uniquely shaped announcement. I want to frame it and put it up in our house."
"Super quick delivery (days earlier than expected!). Quick and easy design template. I used the pearl paper and am so glad I did. It added a little extra shine to the gold style design. The weight of the paper was perfect for my son's birth announcement!"
"The baby announcements were perfect! Looked exactly like I expected! They shipped fast and got delivered earlier than quoted as well!! Very pleased!!"


text: 500 pts Are You A Fan Of Guns? <KSFA VIP Take our poll to earn 500 points. Plus, check out how a shotgun can create a rainbow! Sign in to Participate Category: Q & A Share on Facebook Share on Twitter More Leave a comment Send to a friend! Print this page Pin it! Reddit This! Share on Tumblr! More Ways To Get and Use Points Christmas QuizPet SurveyAre You a Dog Person or a Cat Person?Do You Use Coupons?Have You Ever Donated Food?Thanksgiving Quiz


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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Prep Time:
Cook Time:
8 hrs
15 mins
Now you can make your own goat cheese! I got this from The Essence of Emeril show!
Units: US | Metric
Serving Size: 1 (4884 g)
Servings Per Recipe: 1
The following items or measurements are not included:
liquid rennin
Make this season merry, bright and manageable with our easy ideas.


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to lurk sack on somebody; lurk around so bad
dude we are lurkin sack on this kid
by sacklurker July 10, 2008
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Alphabetical List
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New UConn Intiatives Aimed At Preventing & Responding To Sexual Violence
The president of the University of Connecticut on Thursday outlined for the campus community several new initiatives designed to better prevent and respond to sexual violence or harassment at the school.
UConn Grad Students Protest Pace Of Negotiation
Graduate teaching assistants at the University of Connecticut are protesting what they see as the slow pace of negotiations with the school over a contract for their newly formed union.
New Roof OK'd For UConn Building To Be Demolished
The University of Connecticut's Board of Trustees on Wednesday approved spending more than $1 million to put a new roof on a science building that is scheduled to be demolished.
Huskies Head To Tampa To Face Bulls
UConn vs. South Florida Friday night, 6:30 p.m. pre-game, on WTIC NewsTalk 1080
UConn's Economic Impact On State Put At $3.4 Billion
Gov. Dannel P. Malloy is rebuffing Republican Tom Foley's criticism of a new report that highlights UConn's $3,4 biollion economic impact on the state.
UConn Professor: Many Changes If Scotland Votes For Independence
(Storrs, Conn./CBS Connecticut) – It's the final day of campaigning before a referendum on Scottish independence is held tomorrow. A break from the United Kingdom would mean a host of changes. Among them: the removal […]
Former UConn Star Done For 2014
(© Copyright 2014 The Associated Press. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)
UConn Men's Basketball Announces Staff Additions
Head Coach, Kevin Ollie has announced the appointment of two additions to the Men's Basketball coaching staff. David Sevush has been named Director of Scouting-Video, while Dan Griffin has been named Director of Player Development. […]
Casey Cochran Talks About His Decision To Quit Playing Football
A week after announcing he would end his on-field football career because of a series of concussions, former UConn starting quarterback Casey Cochran talked about the decision with Connecticut reporters. Hear the news conference.
Controversial Beer Signs Taken Down
Four controversial beer billboards along the highway in Hartford have been taken down.


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Three friends vacationing in Penang, Malaysia buy some hash as a last fling before parting ways. After two return to the US, the third is arrested for their drug purchase. Three years later the two finally learn of their friend's arrest and are faced with a bitter choice. Return to Penang to face a communal sentence, or keep their freedom.
Download the TV Guide app for iPhone, iPad and Android!


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London-based indie brand, 4160 Tuesdays, are now available in the US, via Lucky Scent and Indie Scents. Founder and perfumer, Sarah McCartney, launched her scents at a Scratch + Sniff Event just a few years ago, and have since built up a cult following.
The name of the company comes from the idea that "if we live until we're 80, we have 4160 Tuesdays. That's all. Let's not waste them"
McCartney is also continuing to run her series of events in London - the next one is on April 19th, where you can learn how to make your own citrus cologne, and how to make it last a little longer.
4160 Tuesdays are available at Lucky Scent and Indiescents in the US, and Les Senteurs near Marble Arch, Roullier White in Dulwich and Burgin's of York in the UK.


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First time ordering with MJM. It was GREAT.
I blotched my payment method and I requested to change my order. MJM responded back within a few hours...Read More ->
Thank you very much! And let me just add that I absolutely appreciate your customer service and you are now my #1 dealer for my magic needs. Expect...Read More ->


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Outdated Internet Browser Detected
It appears that the Internet Browser you are using to connect to GenuineHotRod.com is outdated and insecure. To continue to use GenuineHotRod.com, you must upgrade your browser to a newer, secure version. Use these links to help you upgrade your browser.
Select your preferred location and we'll note which parts are ready to be picked up TODAY.
GPC-HCMICDBe the first to Review this product
Cuts & drills like traditional trim. Use nails for mounting. 48" L.
Estimated Ship Date: Monday 12/1/2014 Would you rather pick it up? Select Location


text:
Caribe Cove Resort
Caribe Cove Resort0No availability based on 11 websites.
Price range
NameCaribe Cove Resort
Address9000 Treasure Trove Ln., 34747, Kissimmee USA | 15.1 miles miles from city center | Show on map
Telephone: +1(407)9974444 | Fax:+1(407)9975555 | Official Homepage
- American Express
- Mastercard
- Visa
Top 9 Features
Room features
- Bathroom with bathtub,
- Bathroom with shower,
- Ironing board,
- Fax,
- Windows that open,
- Television,
- Hairdryer,
- Central heating,
- Tea/ coffeemaker,
- Air conditioning,
- Radio,
- Desk,
- Small lounge,
- Telephone,
- Cable TV,
- Internet,
- Kitchen/ Kitchenette,
- Microwave,
- Refrigerator,
- Fan
Hotel features
- Steam room,
- Entrance hall/ lobby,
- Elevator,
- TV lounge,
- Gym,
- Parking lot,
- Garden or park,
- Terrace,
- Outdoor swimming pool,
- Massage,
- Non-smoking rooms,
- PC with Internet,
- 24-hour reception,
- Wheelchair accessible,
- Sauna,
- Shops on site,
- Beach umbrellas,
- Deck chairs/ Sun loungers,
- Wellness Center/ Spa,
- Jacuzzi/ Spa,
- WiFi in Lobby,
- Room service,
- Balcony/ Terrace,
- Dishwasher,
- Organized activities,
- Concierge
Sports Facilities
- Volleyball/ Beach Volleyball,
- Billiards,
- Bike Rental,
- Golf Course,
- Fitness/ Aerobics,
- Running/ Rollerblading track,
- Minigolf,
- Sailing,
- Tennis Court,
- Table Tennis,
- Boats to Rent
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More Top Hotels Kissimmee
Orlando Premium Outlets - Vineland Ave
The Orlando Premium Outlets feature 110 shops that are located at the southern end of the International Drive near Sea World. The Mediterranean style factory outlet is the largest collection of luxury brands and designer outlets in Orlando. Retailers in the outlet include internationally well known designer names such as Georgio Armani, Versace, Dior, Fendi, Hugo Boss and many more. Brands include Diesel, Banana Republic, French Connection, GAP, Timberland, Adidas and others. A food court with several restaurants, cafes and snack bars can be found within the outlet. Wheelchairs, strollers and lockers are available as are ATM's and foreign currency exchange. The I-RIDE Trolley connects the Orlando Premium Outlets with every hotel located on International Drive. Opening hours: Monday-Saturday: 10am-11pm Sunday: 10am-9pm
Cirque Du Soleil - La Nouba
La Nouba is one of Cirque Du Soleil's resident shows. It has a permanent base at the Walt Disney World Resort in Florida. It is located in downtown Disney. The theatre is large and has it's own store underneath which sells a range of memorabilia. The show can be booked up to 6 months in advance by booking online , over the phone or at the ticket booth in person. Ticket prices vary according to the seats that are chosen. All Cirque Du Soleil tickets are non refundable. Performances are held from Tuesdays to Saturdays and there are two shows a day at 6pm and 9pm. There are no shows at all on Sundays or Mondays. La Nouba is a show based on a journey through our Universe and uses music and acrobatics. It is suitable for all ages.
Walt Disney World Back Stage Tours
Walt Disney World is more than an vacation resort and theme park complex. With an area of 47 square miles and an employment roster of over 55,000 people it is a self governing district in central Florida. For the visitor who wants to learn more of how the "Vacation Kingdom of the World" works and look behind the scenes at things which the public generally do not see, there are over fifty tours to satisfy the curious. Organised by The Disney Institute, they vary in length from two to seven and a half hours (and priced from $10 to $200 per person) and cover almost every aspect of the parks. Titles include "Behind the Magic of our Steam Trains", "Mickey's Magical Mile Stones", "Gardens of The World" and "Seas Aqua Tour". The tours are strictly limited in places, run variably through the week and year and may have age restrictions in place. They are not widely advertised and need to be booked through the given telephone number (from a Disney resort hotel this is 407-WDW-TOUR) and paid for by credit card. Most tours start from Epcot but details of particular events can be found by looking at the "Tours" page of the individual park.
Downtown Disney
Downtown Disney is a large area within Walt Disney World which is dedicated to shopping, dining and entertainment away from the thrill of the theme parks. Downtown Disney contains no rides or rollercoasters. It is set along the shores of the lake overlooking the resort hotel, Disney's Saratoga Springs. Downtown Disney is divided into two sections; Marketplace and Westside. Marketplace features a range of character shops which carry all manner of Disney merchandise and memorabilia, specialty stores and barrows managed by sketch artists and cartoonists. Restaurants range from fast food outlets and ice cream parlours to full service diners. The Marketplace is anchored at one end by the Rain Forest Cafe; at the other by Fulton's Crab House - an old Mississippi river boat. Most of the shops open all days in the morning and close at 11:30 p.m. West End is Disney's Club Land and comes alive at night. Here you will find a variety of show, comedy and cabaret houses. Cirque de Soleil has a permanent pavillion on the lakeside giving twice nightly performances of "La Nouba". There is also a 24 screen AMC cinema. Downtown Disney contains several car parking places.


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Progressive Metal, unlike other sub genres of heavy metal borrows heavily from hard rock, classical rock and early heavy metal influences. Although several of the bands on this list might not technically considered metal, we group hard rock and metal under the same umbrella for the sake of clarity. ... More >>
Meet the masters of the functional glassblowing trade—by which we mean bongs
2MEX and Ikey Owens work-for-hire Look Daggers