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Monthly Archives: April 2012

  • May Bank Holiday

    The May Day Bank Holiday is just two weeks away, so to avoid any disruption to our ordering and delivery service over that week, we have developed a revised plan.

    To make absolutely sure that you are getting what you want when you want it, our order office, warehouse and distribution teams are sacrificing their Bank Holiday so that they can process your orders as normal. To achieve that our Order Office will be open from 10am to 5pm on Monday 7th May.

    During the week of the 7th May 2012, we are therefore offering the following service:

    LONDON AND SOUTH EAST CUSTOMERS Customers based in London, who enjoy daily deliveries anyway, can expect the same order and delivery service apart from Bank Holiday Monday 7th May, when we will not be making any deliveries in the London area. However, our Order Office will be open on the 7th May, so that London based customers can still place orders for delivery on Tuesday 8th May.

    We also have a number of dedicated routes to areas in the South East outside of London that we normally deliver on a Monday, such as Dorset, Hampshire, Kent etc. These deliveries will be made with extra vehicles on Tuesday 8th May provided that orders are placed before 5pm on Monday 7th May.

    CUSTOMERS OUTSIDE LONDON AND THE SOUTH EAST For customers who receive deliveries via our Bath, Ipswich, Sheffield, Forfar and Carluke depots, we will be operating as normal during the week of the 7th May. However, to obtain a normal delivery schedule you must place your orders by the normal cut-off times, e.g. if you normally receive a Tuesday delivery then you must place your order by 2pm on Monday 7th May for that to happen. As previously stated, our Order Office will be open on the Bank Holiday for this purpose.

    We hope you will find this to be the best way to minimise the impact of the Bank Holiday, but please do not hesitate to contact us with any queries.

  • Stepping out

    Monday 23rd April marks Day One of Enotria's Big Step Challenge. Fourteen teams across the business will be strapping their pedometers onto their belts, and boldly stepping out for fitness - and charity. We decided in this Olympic year that there was no better way to warm up for the festivities than getting people who were keen to improve their general fitness levels to take part in the Big Step Challenge. The idea is that, having worked out how many steps you usually take a day, the participants set themselves daily and weekly goals, across 4 weeks, with the eventual goal of reaching 10,000 steps a day. Whether in teams or as individuals, we're all going to be stepping up to the challenge. To keep us well fueled throughout the challenge, we're getting FREE FRUIT laid on at Park Royal - five a day to help us on our way to 10,000 steps a day! You can follow progress of the challenge on our facebook page.

  • Magic new wines from Spain

    There is a major buzz in the wine trade at the moment - and that buzz surrounds one country in particular - Spain. What was once seen mainly as the source of (admittedly very delicious) Rioja and some quite dodgy white wines, is now the birthplace of some of the world's most exciting wines of all colours! Here are two such gems...

    Both these wines come from Franck Massard, the sommelier turned winemaker who resides in his lair in Barcelona conjouring up all kinds of interesting vinous treats.

    El Mago Organic Garnacha, from D.O.Terra Alta Terra Alta is a Spanish Denominación de Origan for wines located in the west of the province of Tarragona in the North East of Spain (Cataluňa). As the name indicates (Terra Alta = High Land) the area is in the mountains. It is of great natural beauty and features in many of Picasso’s paintings. The summers are long, hot and dry and the winters are very cold. The average annual temperature is 16.5°C (max 35°C in summer, min -5°C in winter). The soils are clayey, with a good lime content, with good drainage.

    And it tastes like... "complex aromas of liquorice, roasted herbs, sweet cassis and cherries, smoked meat, and spices. A light style of Garnacha offering an elegant, surprisingly silky and vibrant wine."

    El Brindis

    El Brindis is a blend of Cariňena (80%) and Cabernet Sauvignon(20%). DO Montsant takes its name from the Montsant Mountains in the area(Tarragona, Cataluňa). There are currently about 2,050 hectares (5,100 acres) of Montsant vineyards and the area almost completely surrounds the more famous Priorat. The vineyards are at a height of about 360 m above sea level and the soils are lime bearing over a granite and slate subsoil. Summers are dry and annual rainfall is about 650 mm, falling mainly in autumn. The main style of Montsant is powerful red wines, which can be similar to the wines of Priorat at more competitive prices.

    And it tastes like: "El Brindis is packed with red and black fruit, displaying herbal scents of thyme and eucalyptus and some toasty spice. There’s a certain Mediterranean generosity and concentration of fruit combined with elegant restraint of this great high altitude terroir."

  • Jacquart Vin Clairs at Kettners

    An interesting tasting last night. Champagne Jacquart winemaker Floriane Eznack brought over some vins clairs for a special tasting with a group of bloggers. The venue was the celebrated Soho haunt Kettners (where Oscar Wilde, no less, once drank). Vins clairs are the base wines from which Champagne is made. Usually a number of different wines - often but not exclusively Pinot Meunier, Chardonnay and Pinot Noir - from a number of different vintages are vinified on their own, blended together and then bottled with yeasts to produce the famous second fermentation (which makes the bubbles). Usually the only people to taste vins clairs are winemakers. They are very acidic, raw wines and as Floriane said, 'not great fun to taste'. But they are very interesting - in the same way to see a painter mix paints or a songwriter mix different instruments as a prelude to creating a landscape or soundscape is interesting. We tasted 5 of them; here are my notes in brief:

    Pinot Meunier 2011 Pinky hue. All vinified in stainless steel. Masses of plummy fruit. Lychee. From northern Montagne de Reims. Think biting into unripe plum skins? Will be kept for future years' reserve wines.

    Pinot Noir from gr cru mailly 2011 Discernable pink to it. Much more restrained nose, much more classy. Really quite tasty despite the acidity. Smoky, flint chara. Mailly is one of the crus which goes into Brut de Nominée.

    Chardonnay from avizes and oger Typical green hints, cloudy. Ferociously acidic!

    Chardonnay 2010 chouilly Already easier to taste than the most recent vint.

    Pinot meunier 2008. Wacko nose - savoury almost like a twiglet. Nice development. Quite stately.

    Floriane has just completed, with her team of winemakers at Jacquart, the blend of Brut Mosaique from last vintage - it took 4 months! Recipe is 40% Chardonnay 35% Pinot Noir 25% Pinot Meunier. About 20-30 percent of the finished wine was made up of reserve wines from 2010/09/08.

    And so we began to understand the complex process that the winemaker goes through, calling on all the tools at their disposal to make the most consistent, high quality wine. Fascinating, but we were quite relieved to move onto a glass of the finished Mosaique afterwards!

  • Wine Cocktail competition

    Enotria's Scotland team are delighted to present a fantastic opportunity to show off your cocktail making skills, and the chance to win a trip to Sicily!

    The Heats Aberdeen: Tuesday 19th June at ‘Orchid’ Glasgow: Tuesday 26th June at Lebowski’s Edinburgh: Tuesday 3rd July at The Bon Vivant’s Companion

    The Grand Final Edinburgh: Tuesday 17th July

    T&C’s • Each team must be an Enotria customer based in Scotland • Each team needs to be made up of three people from each bar • Each team will make a combination of 3 drinks per team with at least 1 • Wine based product to be used in each drink • Each team will beallocated 11 minutes to present three cocktails (two servings of each cocktail • Enotria will provide the initial three bottles of wine for each bar, after this you will be required to open an account to purchase further samples • Each drink must contain a minimum of 37.5ml of the wine based product • Each team must provide their own bar kit and glassware to prepare their cocktails • Garnishes must not be pre-prepared but done during the time allocated • Judges will score on the following: Presentation 15 Product Knowledge 15 Concept 15 Technique 10 Appearance 10 Aroma 10 Taste 25 For a maximum total of 100 points.

    Prizes 1st: A trip for three (winning team) to Sicily for three days in September (dates to be confirmed) 2nd: A night’s stay at Hotel du Vin for each member of the second placed team 3rd: A case of Peller Estate Ice Cuvée for each member of the third placed team

    To enter Simply email your details to scotland@enotria.co.uk before FRIDAY, 15 JUNE 2012.

     

     

  • Two Italian stars

    Matthew Jukes, the well known wine writer, picked out two Enotria wines from our recent tasting for his Daily Mail column on 31st March.

    2011 Golden Fleece, Pecorino, Umani Ronchi, Marche, Italy. "A new wine to me from an incredible producer, Golden Fleece is a luxurious, wild honey and lemon balm-kissed beauty from the Marche region of central Italy. It is utterly stunning with this week’s roast stuffed salmon with salsa verde recipe."

    2010 Albente, Feudi di San Gregorio, Campania, Italy. "Feudi is a legendary producer in Southern Italy and this is their ‘entry level’ white wine. It is a revelation. There is so much class and intrigue on display in this elegant, sophisticated and affordable wine it is incredible. Drink it with ultra-posh fish dishes."

    You can read the original piece here.

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