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Monthly Archives: July 2015

  • Postcards from the Douro

     

     

     

     

     

     

     

    Elisa, our Key Brands Manager, and Harriet, our Portuguese Buyer, visited Quinta Do Crasto this week, and had a fantastic time touring the Douro, tasting Crasto's fantastic range of wines and getting a first glance at their newest projects!

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    Wine Spectator Scores

    We all know Quinta do Crasto are well worth the visit, but Elisa and Harriet's trip becomes even more enviable when you read their recent Wine Spectator reviews:

    2012 Touriga Nacional, Quinta do Crasto

    95 points

    "Big, rich and full of Asian spice notes that are woven between the ripe dark plum, blackberry and dried blueberry flavors. Chocolate mousse accents linger on the long and creamy finish, with some savory hints. Complex."

    Rita

    2012 Douro Reserva, Old Vines, Quinta do Crasto

    94 points

    "Powerful, rich and refined, with a lithe mouthfeel and flavors of boysenberry, sandalwood, macerated cherry and damson plum. Very minerally as well, featuring loads of spicy notes on the wellstructured, lingering finish. Elegant."

    2012 Crasto Douro Superior, Quinta do Crasto

    93 points

    "Well-crafted and suave, with refined flavors of raspberry tart, red plum and cherry pastry, matched to cardamom and savory spice notes. Plush, creamy finish."

    2013 Douro Red, Quinta do Crasto

    91 points

    "Powerful, with concentrated slate and mineral notes to the dark currant, dried berry and raspberry ganache flavors. Very lithe midpalate, with a long, focused finish."

  • Ferrari Perlé Rosé takes gold at IWSC

    We are delighted to announce that Ferrari Perlé Rosé 2008 Trentodoc has won a Gold Medal in the 2015 International Wine and Spirit Competition (IWSC).

    The IWSC is considered to be the most prestigious competition of its kind in the world. The competition is unique in that it has two stages; first, the products are tasted blind by expert panels, selected from over 300 fully experienced and qualified industry judges. Then, products which receive the top medals are subject to technical analysis before results are released; this crucial stage ensures winners receive complete validation.

    Ferrari Perlé Rosé 2008 Trentodoc

    "Delicate pink note with fine bubbles. Waves of brioche, strawberries and a hint of mushroom on the nose. Very dry with crisp acidity and concentrated flavours of red plums, raspberries and pie crust with a flintiness that lingered on the finish. Outstanding example."

  • Torelló Tuesdays

    NV Reserva Brut Special Edition

    "Tense, powerful, pure and bright. The green herb and lime aromas carry through to the mineral palate. A lovely drink."

    90 points - Decanter 25 summer wines under £20

    About Torelló

    The Torelló family have been winegrowers for centuries, and the tradition shows no sign of stopping as they enter the 22nd generation! It wasn’t until 1951 that Francisco Torelló started the production of cava, always from the Can Martí estate, which is made up of 135 hectares in the fertile region of Alt Penedès. Halfway between the sea and Montserrat Mountain, the vineyards enjoy a Mediterranean climate, with annual temperatures of 16°C, and with rainfall occurring predominantly in spring and autumn. The land is composed of a mixture of clay and chalk. Torelló favours traditional agriculture, prioritising quality and respect for the environment.

  • Planeta Pairings

    Timballetti Fritti

    Ingredients:

    500g cappellini (pasta)

    300ml tomato sauce

    200g Parmigiano Reggiano (grated)

    2 eggs

    Pastry flour

    300g bread crumbs

    250g peas

    100g butter

    2 onions (minced)

    300g fresh Tuma cheese

    Extra virgin olive oil

    Peanut oil

    Method:

    In a saucepan, brown the onion in olive oil and ½ a glass of water.  When the onion is soft, pour in the tomato sauce and simmer for further 10 minutes.

    Cook the cappellini until al dente, drain and season with two tablespoons of oil. Leave to cool.  Toss the cappellini with the cold tomato sauce and Parmigiano Reggiano.

    Sauté the peas with ½ stewed onion.  Grease the ramekins and layer the bottom and sides with cappellini.  Use your hands to press down well.

    Add the cheese and the peas.  Top the filling with the remainder of the cappellini and freeze for at least two hours.  When the timballetti are hard, ease them out of the ramekins.  Coat them in flour, dip them lightly in beaten eggs, and coat them in breadcrumbs.

    Fry the timballetti in a generous amount of peanut oil and serve piping hot.

    Serve with: NV Brut Metodo Classico

  • The Planeta Family Cookbook

    Planeta are known for their pioneering (and delicious) wines, but their expertise in food - although assumed - is perhaps less talked about.

    This year, to prove their worth in the kitchen, they have launched the Planeta Family cookbook. The book, illustrated with photographs by Adriano Brusaferri, shows the variety and the richness of Sicilian cuisine. The numerous recipes are divided into geographic chapters: Menfi and Sambuca di Sicilia, Vittoria, Noto, Etna and Capo Milazzo, the locations of Planeta wineries. Each region is introduced by brief descriptions that highlight its main geographic qualities, products, history and culture. However, the true merit of the Planeta Family’s Sicilian cookbook is the overhaul of traditional Sicilian cooking with recipes ranging from the simple dishes of farmers and fishermen to the more complex cuisine inherited from the Monsù, the French chefs in the service of the Sicilian aristocrats during the Bourbon's reign.

    The recipes range from the inevitable Arancine and classic Panelle to Trippa Finta, which, as one of the aunts relate, in wartime was made using swallows’ eggs, to the Minne di Vergine, a Sambucan recipe devised in an ancient monastery and handed down for centuries, to the different various timbale that are a must at the Planeta family feasts.

    A key part in providing the history of these recipes is the memories and notebooks kept by Carolina, Anna Maria and Marina - the Planeta family’s aunts - who began the ancient collection of culinary traditions. The year spent creating the book was filled with cooking, stories telling and sharing memories with all members of the large Sicilian family. A carefully curated collection of memories, experiences and fantastic food.

    Here's just one of the recipes available to whet your appetite...

    Timballetti Fritti

     Ingredients:

    500g cappellini (pasta)

    300ml tomato sauce

    200g Parmigiano Reggiano (grated)

    2 eggs

    Pastry flour

    300g bread crumbs

    250g peas

    100g butter

    2 onions (minced)

    300g fresh Tuma cheese

    Extra virgin olive oil

    Peanut oil

    Method:

    In a saucepan, brown the onion in olive oil and ½ a glass of water.  When the onion is soft, pour in the tomato sauce and simmer for further 10 minutes.

    Cook the cappellini until al dente, drain and season with two tablespoons of oil. Leave to cool.  Toss the cappellini with the cold tomato sauce and Parmigiano Reggiano.

    Sauté the peas with ½ stewed onion.  Grease the ramekins and layer the bottom and sides with cappellini.  Use your hands to press down well.

    Add the cheese and the peas.  Top the filling with the remainder of the cappellini and freeze for at least two hours.  When the timballetti are hard, ease them out of the ramekins.  Coat them in flour, dip them lightly in beaten eggs, and coat them in breadcrumbs.

    Fry the timballetti in a generous amount of peanut oil and serve piping hot.

    Serve with: NV Brut Metodo Classico

    For a limited time, these will be available to purchase through Enotria.  Please contact your representative for more details.

  • The Wine Detective reviews Henschke...

    Following our recent Essentially Australia tasting, held at London Bridge's Brew Wharf earlier this month, Sarah Ahmed has posted three fantastic write-ups on Henschke's wines on The Wine Detective.

    2013 Louis Semillon 2013, Henschke

    “Sourced from 50-year-old bush vines planted by Johan’s grandfather, Cyril, 17% of the wine was aged for 6 months in seasoned 225L French barriques, the balance in tank on lees.  It has very subtle stone fruits and, for that matter, a stoniness – a crystalline minerality – which is pure Eden Valley.  A long, saline, slightly bosky finish (or is that the raw potato?) is fine, fresh and firm.  Good textural support from the oak anchors the tail or, as Johan puts it, “holds up the back palate.”  It’s a highly individual example of Semillon, quite unusual.  I like its limpidity and texture.”

     2012 Keyneton Estate Euphonium, Henschke

    “Matured in 15% new and 85% seasoned (90% French and 10% American) oak hogsheads for 18 months, at 65%, Shiraz is the mainstay of this blend.  Euphonium is mostly sourced from old vine Eden Valley material which, says Henschke, doesn’t have the “personality” to warrant its own single vineyard bottling (like Hill of Grace or Mount Edelstone). Bordeaux varieties Cabernet Sauvignon (20%) Merlot (10%) and Cabernet Franc (5%) add [mint/dried herb) lift and line as well as a concentrated seam of blackcurrant and riper cassis fruit to the Shiraz’s fleshy, plummy core. Concentrated but bright, very supple fruit together with fine grained tannins and very persistent but well-integrated acidity make for a long finish.  Delicious.”

    2010 Hill of Grace, Henschke

    “Whilst 2009 was dubbed “the vintage of resilience,” 2010 rejoices in the description of “vintage of radiance.”   Apt, because the 2010 Hill of Grace is strikingly bright on nose and attack, with a tickle of mint to its well defined plum, cherry and blackberry fruit.  Going through, savoury mocha, warm earth and black pepper layers build, adding dimension and depth, as does its ruffled “underskirt” of taffeta tannins.  Very long, textural and persistent.  A lustrous and illustrious Shiraz.”

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