Master of Wine and Master Sommelier Ronn Wiegand has just released scores for two of Enotria’s J Lohr wines.
Ronn published the scores via his popular US publication Restaurant Wine, giving the duo 4+ stars each. Restaurant Wine was established a quarter century ago and continues to promote the industry’s top wines.
Incidentally, Ronn was the first person in the world to hold the titles Master of Wine and Master Sommelier simultaneously.
2012 J. Lohr Estates Seven Oaks Cabernet Sauvignon–★★★★+ –“Fleshy and full bodied, this is an intensely flavored Cabernet (plum, boysenberry jam, cherry, herbs, toast, oak) with good balance and a very long, mildly tannic finish. Great value.” Ronn Wiegand, Restaurant Wine,April 2015
2012 J. Lohr Estates Los Osos Merlot – ★★★★+ – “Full bodied and very ripely flavored, this is an excellent wine. It is fleshy in texture, complex, and balanced, with a medium long finish. In aroma/flavor, it tastes of plum, black currant, blackberry, toast, green olive, and oak. Great value.” Ronn Wiegand, Restaurant Wine,April 2015
Robert Parker has given top scores to Ruggeri for two Proseccos from the current 2013 vintage - a sure sign that high quality Proseccos are starting to be appreciated for their unique style and finesse:
“I hold the wines of Ruggeri & C. S.r.l in the highest regard. Paolo Bisol and his team run an immaculate operation that extends from the vineyard to his high tech winery. I enjoyed walking through the old vine vineyards and once spent an afternoon photographing the romantically knotted and twisted vines under Ruggeri's care. A standout wine is the "Vecchie Viti," made from vines that are 80 years old or more. Many reach 100 years in age. This wine is not a single vineyard expression. Instead, the oldest vines throughout the entire Valdobbiadene area are identified and harvested separately to make this wine.”
“The excellent2013 Valdobbiadene Prosecco Superiore Giustino B. Extra Dry is dedicated to Giustino Bisol, the man who founded Ruggeri in 1950. Fruit is sourced from some of the highest altitude vineyards in the appellation and consequently shows an extra degree of crispness and bright sharpness. The aromas are clean and fragrant with white flower and sweet citrus in center stage. I have experimented [with] the aging capacity of Giustino B. and have found that the wine does remain intact for three years or more. As it ages, it gains more aromas of candied orange and butterscotch.” 92 points. Robert Parker, The Wine Advocate.
“The 2013 Valdobbiadene Prosecco Superiore Vecchie VitiBrut is made from the oldest vines (some more than a century old) found in the Valdobbiadene territory. This is a fantastic expression that boasts an outstandingly high level of brightness and definition. Drying mineral notes create contours for mildly fragrant layers of peach and blanched almond. The wine should hold for a few more years although it is best consumed in the immediate term.” 91 points. Robert Parker, The Wine Advocate.
This Friday is International Sauvignon Blanc day, or #SauvBlanc Day as it's known in the twitterverse. What better time to celebrate the breadth of styles of this ever-popular Kiwi classic?
The Frost Pocketis a consistent customer favourite and, quite frankly, an absolute bargain. This #SauvBlanc day let your guests luxuriate in the lime, gooseberry and tropical fruit flavours, while throwing a couple of marinated prawns on an early season BBQ (if the weather holds out...)
Mansion House Bayis another cracking Sauvignon from husband and wife team, Greg and Sue White. This brilliantly made, boutique-style Marlborough Sauvignon is generously fruity, with uplifting scents of gooseberry, redcurrant and citrus.
Carrick Winery,based in Central Otago, know a thing or two about making cool climate wines; their aromatic Sauvignon Blanc is positively bouncing with the bold fragrances of lychee, gooseberry and passion fruit.
Yealands’winemaker Tamra Kelly-Washington makes wine in classic Sauvignon Blanc territory, Marlborough. Her 2013 Yealands Estate Sauvignon Blancreceived 90 points from the Wine Advocate early this year - a rare feat given that high scores are usually awarded to heavy reds.
Urlar’sScottish winemakers farm their grapes organically, producing a vibrant Sauv Blanc with hints of green capsicum, lime and gooseberry. A distinctly Kiwi experience, but with a fuller body and excellent length of flavour.
Finally, we have Crossroads winery, a new addition to the portfolio from Hawke’s Bay. Winemaker Miles Dinneen says that the wines here are more tropical in character due to the warmer climate. Expect a mouthwatering citrus burst of grapefruit alongside passionfruit and a hint of smoke.
To celebrate #SauvBlanc day this Friday, New Zealand House are hosting an Ultimate Sauvignon Blanc Tasting, with a self pour tasting of New Zealand Sauvignon Blanc from across the country.
Michelin Star Chef Roger Jones, who owns The Harrow at Little Bedwyn, will be showcasing the breadth and diversity of New Zealand's flagship variety with an array of fresh innovative dishes to highlight the quality of the grape that made New Zealand world famous.
Yealands have three wines submitted; Peter Yealands Sauvignon Blanc 2014, Yealands Estate Sauvignon Blanc 2014 and Yealands Estate Winemaker’s Reserve Sauvignon Blanc 2013.
So come along and discover the diversity that New Zealand offers this variety and start tweeting about what you find! #nzwine #SauvBlanc @nzwine
And if you like those food matches, tweet Roger Jones @littlebedwyn too!
Date: Friday 24 April 2015
Time: 2:00PM - 5:00PM
Venue: The Penthouse, New Zealand House, 80 Haymarket, London SW1Y 4TE, UK
Fowles Wine's Matt Fowles recently went trout fishing, here's what he got up to...
We love sourcing food from the great outdoors and matching it to our wine. In fact, it was our love of real food - wild meat and home grown veggies - that inspired us to make a range of wines to complement the different texture and intensity of wild meat: Ladies who Shoot their Lunch and Are you Game?
Here, responsible hunter and avid wild food and wine man, Matt Fowles, takes us on an adventure fishing for wild trout to match with our Are you Game? Sauvignon Blanc.
There are two types of trout in Australia - brown and rainbow - and while both belong to the same family they are two distinct species. Despite popular belief trout were introduced to Australia from England and New Zealand (via North America) in the late 1800s.
Both species have now made happy homes in the lakes and rivers in the cooler temperate regions of Australia. Rainbow trout are hardier compared to brown trout and can withstand higher temperatures, lower oxygen levels and cloudier water. For these reasons rainbows dominate in lakes or slower rivers whereas brown trout are the kings of fasting following, stony bottomed streams.
However, despite the subtle differences in their physiologies and habitat preferences, both are feisty predators that feed on insects, smaller fish, crustaceans, frogs and...mice and birds (no joke).
As a result, they've not been particularly kind to our native wildlife so we're more than happy to take a few for the pot. And this is where the real adventure begins...In our case, in the remote reaches of the Kiewa River in North East Victoria, about 100 kilometres north of Fowles winery.
Using two different fishing techniques - spinning and fly-fishing - Matt Fowles and Charley May headed out to test their skills on wild trout. While both forms of fishing can be very effective, there are marked differences in equipment, casting and 'bait'.
Spinning rods are more robust and rigid compared to fly-rods which are fragile and flexible. This is because they are designed for different types of casting. In spin casting the weight of the propelled lure pulls the line after it. In fly-fishing the weight of the line provides the momentum to carry the lure or 'fly' to its target destination. Therefore fly rods are, by design, thinner and more flexible to allow the rod to be worked backwards and forwards to 'load' and then transfer the energy forwards to propel the line and the fly.
Things are also different when it comes to the 'bait'. In spinning, lures are made from brightly patterned plastic or medal blades shaped to 'spin' like a propeller to attract fish through colour or vibrations that mimic small fish or other prey. In fly-fishing, 'flies' are used that are made by tying both natural and manmade fibres to a hook to represent realistic forms of the insects trout feed on.
However, after four hours fishing in pristine wilderness Matt and Charley both came home on equal footing having both landed fish that were, unfortunately, too small for lunch! Such is the reality of hunting wild food! But being resourceful foragers they had packed an Esky (portable cool bag) of fresh farm trout (from a lovely fishery we know and love) to prepare a lunch of ceviche.
Ceviche is a dish that uses citrus juices and chilli to cure the fish before eating. Because this dish requires no fire to prepare it's ideal to enjoy in the Australian bush, where total fire ban days are common. However, ceviche is also an awesome dish in its own right because it preserves and highlights the subtle flavour and texture of the trout beautifully.
When it comes to food and wine matching, we believe the spicy sweet and sour flavours and delicate texture of the dish marry wonderfully with the lifted lime and passion fruit aromas and the supple, refreshing palate of our Are you Game? Sauvignon Blanc.
June sees the return of Jacquart's successful London taxi campaign which ran during last year's Christmas trading season. Last time eagle-eyed Champagne lovers took Jelfies (a Jacquart Selfie) of the cabs to win prizes, including bottles of Jacquart Rosé Mosaïque.
This year's campaign will last for 8 months, so keep your eyes peeled for Jacquart cabs and promotional activity around the campaign.