BORDEAUX BLENDS: EXPLORING CAB SAUV / MERLOT BLENDS
SPANISH WHITE VARIETIES: JUST IN TIME FOR SUMMER
If you're looking to expand your palate, it’s well worth having a look at some of Spain's unique white grape varieties. Godello, Macabeo, and Tempranillo Blanco are three lesserknown but delicious options that offer a fresh, exciting alternative to the more staid and well-established Chardonnay or Sauvignon Blanc
Let's start with Godello, a grape that hails from the Galicia region in northwest Spain. Godello produces crisp and refreshing wines with a lively acidity, such as our own Pepa Porter, a wine bursting with citrus, white and stone fruit flavours with light, balancing floral touches This grape has been gaining popularity in recent years for its elegant, complex character.
Next up is Macabeo, also known as Viura in the Rioja region. Macabeo is a versatile grape that can be found in both still and sparkling wines On our shelves, Bodegas la Purísima’s ‘Campules La Rubia’ offers bright, aromatic stone and citrus fruits on a crisp yet juicy palate, with a nice balance of acidity and minerality. Macabeo is often blended with other varieties to create fresh, easy-drinking wines that are perfect for summer.
Last but by no means least, Tempranillo Blanco is a relatively rare mutation of the red Tempranillo grape, typically found in Rioja and Castilla y León This beautiful grape produces wines such as the Bodegas Ondarre ‘Valdebaron’ Rioja Blanco, with a creamy texture and delicate aromatic layers of white flowers, green apple and pear. With its vibrant acidity and long finish, Tempranillo Blanco can be a delightful surprise for those willing to step outside their comfort zone.
Whether you're looking to expand your wine horizons or just try something delicious, look out for these sensational Spanish white grapes Whatever your palate, with wines made from Godello, Macabeo and Tempranillo Blanco there’s a range of options to suit every taste ¡Salud!
by Bodegas R López de Heredia
If you're a fan of Spanish wine, then top-notch Rioja is generally regarded as the best of the best We’re going to have an in-depth look at a truly special one: Viña Tondonia Rioja Reserva 2011, a standout wine from an iconic winery Bodegas R López de Heredia has been producing exceptional wines since 1877, and this is absolutely no exception
Thanks to its extended oak barrel and bottle ageing, this wine has staggering complexity and depth, making it truly unforgettable. When you pour yourself a glass, you’ll be greeted by a lovely core of redcurrant and raspberry mixed with leather and cured jamón, which is complemented by musky notes of dried fruit, pot pourri and incense.
Not only is this wine delightful to drink, but it also pairs beautifully with food, particularly rich, savoury dishes If you're enjoying a big joint of roasted red meat, a deep, wholesome casserole, or a plate of intense cheese and charcuterie, it will complement your meal perfectly
by Bodegas R López de Heredia
You might also notice it has the golden wire mesh on the bottle that’s typical of many top-end Riojas. Interesting fact: this was originally to prevent counterfeiting! It was invented by noted winemaker Camilo Hurtado de Amézaga, Marques de Riscal, when his wines became immensely popular (even enjoying the patronage of King Alfonso XII)
To protect the reputation of his wines, he started covering the bottles in wire netting: quite simply, the wine couldn’t be tampered with because it was impossible to remove the netting without breaking it, and once broken it could not be put back on the bottle This simple, ingenious invention was so successful that other producers followed suit, and the wire mesh came to signify top quality Rioja; it’s now a traditional symbol of prestige.
If you're looking for a genuinely memorable wine-drinking experience, be sure to add a bottle of Viña Tondonia Rioja Reserva to your collection Drink now or lay it down for many years to come Just don’t forget a pair scissors to cut that golden wire!
01
JADIS COTE DU PROVENCE
MAGNUM: £60
A top quality, pale rosé, but bigger
04
SOLEIL COURCHANT, CRU BEAUJOLAIS
£15.30
A serious step up in quality from your standard Beaujolais
01
BLOCKHEAD CHENIN BLANC
£9
Approachable with notes of apple and honeysuckle
PASSATEMPO VINHO VERDE
£10.35 02
Dangerously refreshing, perfect for summer
£15.30 05
CICRA CAB SAUV, XANADU
A legendary producer from Margaret River
BLUE FISH RIESLING
£13.05 03
Time to rethink German Riesling Dry and delicious.
£17.10 06
'NAUMAKOS', ROSSO PICENO:
You may have tried the Viabore from us, this is the big brother.
BLOCKHEAD SHIRAZ
£9 02
Super drinkable S African Shiraz
“KORE” NERO D’AVOLA
£14.40 03
A strong content for top Barbecue season red wine.
It looks like New Zealand Sauv Blanc fatigue is finally setting in These wines have now before too big, too expressive and, simple put, too much
However, demand for Sauv Blanc blends are increasing Wines like our Le Vie en Joy Sauv Blanc / Gros mensang show all the classic notes of Sauv Blanc, but is toned down by the more neutral Gros mensang. Similar versions can be found in Bordeaux and Australia with a Sauv Blanc / Semillon Blend
OVERRATED: CHATEAUNEUF DU PAPE
Last month we taught a WSET 2 course in Hitchin When trying Chateauneuf du pape, we all agreed it had failed to live up to the other wines we tasted on the course The wines were all very alcoholic but without the flavour intensity or complexity to balance. The same could be said with Cote du Rhone. More exciting alternatives can be found ins Spain (like our Venta la Vega Tinto) and Australia (like our Heilan Coo) or South Africa (like our Secateurs red)
Sparkling red falls into one of two categories:
Truly awful 1
Exceptionally good 2
We’ve got a very exciting addition coming to the shop soon that is definitely in the “exceptionally good” camp. This quaffable red is brilliant on a hot sunny day, awesome with charcuterie and a perfect pairing for a pepperoni pizza
Oleksandr Prokopenko Oleksandr Prokopenko violinconcertono3
by Château Cantemerle
Château Cantemerle is listed as 5th growth in the 1855 classification of Bordeaux This beautiful château has been owned by the SMA Group since 1980, the first insurance firm to acquire a vineyard in Bordeaux
by Château Cantemerle
If you’re a wine enthusiast – and if you’re reading this, there’s a reasonable chance you are – then you've probably come across ‘Bordeaux blends’. What are they? A Bordeaux blend is a red wine made using some or all of the traditional Bordeaux grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Carmenère
What's so special about Bordeaux blends, then? Well, blends of these grape varieties, having been made for centuries in the prestigious region of Bordeaux, are known for their complexity and depth The predominant three are particularly important: Cabernet Sauvignon brings structure and tannin, Merlot adds softness and fruitiness, and Cabernet Franc provides floral and spicy notes
These blends can be found all over the world You’ll find them in eminent styles, such as our own Campo Alle Comete ‘Stupore’, an intense, silky super Tuscan with powerful notes of
Being made from some of the most famous, widely-grown red grape varieties means you can find fabulous Bordeaux blends from good winemakers the world over.
France itself is the heartland of this blend, but even there it’s not confined to claret The Sud Ouest region gives us the delicious Terra Vallona, a more fresh, youthful style than the oaky delights of Bordeaux itself, showing rounded notes of wild strawberry and ripe blackcurrant
Bordeaux blends are wonderful with food
Whether you’re enjoying a Sunday roast, a cheeseboard or a hearty stew, they can complement a wide range of rich and intense dishes This is exemplified by our own Bordeaux wines, such as the Château Cruzeau 2019 Saint-Émilion and Les Allées de Cantemerle 2018 Haut-Médoc; they’re often go-to choices for the gastronomic oenophiles among our customers!
by Château Cantemerle
INGREDIENTS:
150g baby carrots, halved lengthways
200g baby courgettes, halved lengthways
1 x 400g tin of haricot beans, drained and rinsed
1 tablespoon olive oil
2 teaspoons sea salt flakes
Freshly ground black pepper
1 x approx. 350g French-trimmed rack of lamb
2 teaspoons Dijon mustard
40g pistachio nuts, fairly finely chopped
1 small bunch of fresh mint, leaves finely chopped ½/2 a lemon, juice only
1 tablespoon extra virgin olive oil
'Soli’ Rouge
Touriga Nacional, 'Vinhas de Pegões', Santo Isidro de Pegões Viña Tondonia Rioja Reserva
METHOD:
Preheat the oven to 180°C fan/200°C/gas 6
Tip the vegetables, beans, olive oil, 1 teaspoon of sea salt and a good grind of black pepper into a roasting tin and mix well.
Rub the rack of lamb with the remaining teaspoon of sea salt, then lay it on top of the vegetables and spread the top and sides with the mustard Scatter the pistachios evenly over the top and gently press them down
Transfer the tin to the oven and cook for 20-30 minutes depending on whether you prefer lamb rare or well done (I like 25 minutes)
Remove the tin from the oven, and put the lamb on to a board to rest for 10 minutes This is really important for the texture, so don't Skip it. Meanwhile, dress the vegetables with the mint, lemon juice and extra virgin olive oil, then taste and adjust the seasoning as needed.
Once the lamb has rested, use a sharp knife to slice it into neat medallions (do this at a slight angle to cut between the bones) and arrange them over the vegetables in the tin Pour any juices from the chopping board over the lamo, then serve immediately
