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Monthly Archives: December 2016

  • Top 10 winter cocktails

    Spirits

    From an updated sour to a seasonal take on the julep, we've compiled 10 of the best cocktails to drink when the temperature dips.

    Winter Julep

    Served warm, this recipe is a twist on a much-loved classic, using warm peppermint tea to provide a refreshing lift.

    Ingredients

    Peppermint Tea

    50ml Bourbon

    20ml Gomme Sirop (or brown sugar syrup)

    Mint

    Method

    Make peppermint tea in a glass cup (latte glass or schooner), stir in other ingredients and garnish with mint sprig.

     

    Arnaud’s French 75

    A French 75 warmed with cognac instead of gin.

    Ingredients

    25ml Cognac

    10ml Lemon Juice

    5ml Gomme Sirop

    Top with Champagne

    Method

    Shake over ice without champagne, pour into flute and top with champagne. Garnish with thin lemon peel slice.

     

    Apple of Eden

    Cynar, an artichoke liqueur, will highlight the woodiness and spice in the sherry.

    Ingredients

    50ml Apple Brandy

    12.5ml Manzanilla Sherry

    12.5ml Cynar

    Method

    Blend all ingredients together in a mixing glass, strain into a chilled glass, and garnish with a slice of apple.

     

    New York Sour

    A wintery twist on a classic sour.

    Ingredients

    50ml Rye Whiskey

    25ml Lemon Juice

    1 Egg White

    10ml Red Wine

    Method Shake over ice without the wine, strain into an ice filled rocks glass, float red wine over the back of a bar spoon.

     

    Smoked Rosemary Cider

    Can also be served warm by heating the cider and adding it after shaking the other ingredients.

    Ingredients

    50ml Mezcal

    25ml Lime Juice

    10ml Agave Nectar

    100ml Cloudy Cider

    Sea Salt

    Rosemary

    Method

    Muddle rosemary leaves in the bottom of the shaker, then stir in other ingredients. Add ice and shake. Strain into an ice filled rocks glass and garnish with a rosemary sprig and slice of red apple.

     

    Coconut Cream

    Ingredients

    50ml Aged Rum

    25ml Coconut Cream

    12.5ml Lemon Juice

    25ml Orange Syrup

    Black Walnut Bitters

    Method

    Shake all ingredients over ice, strain into chilled coupe and garnish with star anise on top of foam.

     

    Hot Toddy

    Jameson Irish Whisky is a smooth Irish classic which lends itself easily to Hot Toddies, Irish Coffee's and as a sipping Whiskey.

    Ingredients

    50ml Jameson Irish Whiskey

    1tsp Honey

    3 Cloves

    1 Cinnamon Stick

    1 Lemon Slice

    Pinch of Ground Nutmeg

    125ml Simmering Water

    Method

    Pour the honey, boiling water, and whiskey into a mug. Spice it with the cloves and cinnamon then add the slice of lemon. Let the mixture stand for five minutes so the flavours can mingle, then sprinkle with a pinch of nutmeg before serving.

     

    Hot Buttered Rum

    Make your Hot Buttered Rum cocktail with delicious Havana 7yo, melted butter and a touch of spice.

    Ingredients

    1 ½tsp Butter

    1tbsp Muscovado

    Sugar

    1 ½tsp Icing Sugar

    50ml Havana Club 7yo

    2tbsp Vanilla Ice

    Cream

    Pinch of Ground

    Nutmeg

    Pinch of Ground

    Cinnamon

    125ml Simmering

    Water

    Method

    Combine butter, sugar and icing sugar in a large coffee mug; stir the mixture together until well combined. Pour in the Rum, add the ice cream and cinnamon and fill the remaining mug with hot water. Mix the drink with a fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg and serve.

     

    Absolut Espresso Martini

    A delicious recipe for everyone’s favorite after dinner cocktail made with espresso, Absolut Vodka and coffee liqueur.

    Ingredients

    45ml Absolut Vodka

    45ml Espresso Coffee (freshly made and hot)

    15ml Coffee Liqueur

    Method

    Shake all ingredients with ice and fine strain into a chilled glass. Garnish with three coffee beans on the surface.

     

    Winter Mojito

    Ingredients

    50ml Havana Club 3yr

    25ml Lime Juice

    10ml Monin Gingerbread Syrup

    1bsp MuscavadoSugar

    2 Sprigs Mint

    Soda Water

    Method

    Add sugar, syrup, lime juice, mint sprigs and a splash of soda to hi-ball glass and muddle gently. Add cracked ice and rum. Stir all ingredients together. Top with cracked ice and another splash of soda. Add straw and garnish with mint sprigs & cranberries.

  • What we're drinking this Christmas

    With Christmas mere days away, we quizzed a collection of our food and wine loving staff on what they're cracking open on the big day. Here are their top picks from an impressive line-up of wines in the Enotria&Coe portfolio.

     

    Jon Pepper MW, Buying and Retail Director

    Jon_WWDMy Christmas drinking – a set of alternatives to the “classics” as a chance to enjoy the variety of our amazing portfolio:

    Ferrari Perlé 2008 (86386108) – beautiful alternative to Champagne with that lovely complexity that comes from extended lees ageing and time in bottle.  Ultimately decadent pre-lunch drinking.

    Kooyong Faultline Chardonnay 2013 (68026113) – amazing value compared to top white Burgundy, the Faultline Chardonnay has a lovely tension between its mineral, elegant fruit, perfectly judged oak and refreshing acidity.  Incredible quality for the price.

    Stargazer Pinot Noir 2014 (B3966114) – a great example of what top quality winemaking can achieve in this exciting up-and-coming region, the joy of the Stargazer Pinot is its vibrant fruit and wonderfully integrated oak.  It’s still young but already sings in the glass.

    Anselmi I Capitelli 2015 (24230615) – forget port with the cheese, sweet whites are a fantastic match.  I Capitelli has that elusive combination of freshness and intensity which makes the greatest sweet wines.

     

    Sergio de Luca, Director of Buying, Italymike_WWD

    Christmas is a joyful reunion of my family. We will celebrate at home in a traditional way with roast turkey. I am going to open few wines, but I will nominate “King of the Day” the Amarone Classico Bertani.

    It is interesting to see how this beautiful traditional wine has developed over the year. The vintage is 2007, the current one for Bertani, a pretty good one, too!! I love the smell of plums, Morello cherry, and marzipan – all characteristics of this wine. It is the perfect Christmas wine, and if we’re not be able to finish the bottle (I doubt it very much!!!!!), we will drink it with the panettone as well……maintaining the Italian tradition of Christmas.

     

    Troy

    Troy Christensen, CEO

    As an American, I am partisan about my Christmas tipple and lucky that Enotria&Coe has a spectacular array of wines from my home country. This year will be particularly special, as I’ll be able to open a bottle of Stag’s Leap Artemis Cabernet Sauvignon, the winery notable for winning the best red from the 1976 “Judgement of Paris”. This blockbuster red will be paired with a spice-crusted butterflied leg of lamb.  

     

    Mandy Stevens, Wine Training Manager

    Mandy_WWDPicking the right wine for my family’s Christmas is a fine balance between selecting something for traditional drinkers and experimental foodies. This Christmas, I’ll be opening the Anselmi San Vincenzo to kick things off, and to pair with our nibbles and cracker pulling. This wine has pear and baked apple flavours, a citrus backbone and subtle nuttiness. There is an incredible balance of richness and freshness to this wine making it very versatile and a real crowd pleaser.

    The next bottle we will crack open will be the Stargazer Pinot Noir. The winemaker, Samantha Connew, is a great friend who inspired me to work in wine so I am thrilled that her amazing wines are available in the UK, and for our Christmas lunch. This Tasmanian Pinot has lovely smooth tannins and mouthfeel, a mix of red berries and hints of earthiness. The perfect accompaniment to Turkey with all the trimmings. Substitute it for the cranberry sauce too and claim another cheeky glass!

     

    Richard_WWD

    Richard Lecoche, Retail and Corporate Business Manager

    The Christmas Day refreshments in our house are a smorgasbord of fizz, sweet treats and after dinner tipples – but the star wines are always those that go with the main event. We’re going for turkey this year, and will be drinking Bernard Defaix’s Premier Cru Chablis Vaillon – the taut mineral backbone is the perfect foil to its waxy, ripe fruit – perfect for white meats and the rich, tasty flavours to be found in the trimmings!

    Our red will be a guaranteed stunner, the Kooyong Massale Pinot Noir, from Australia’s Mornington Peninsula. It’s a spicy, sappy Pinot with cherry and raspberry and gentle oak in support – made in a cool climate region that ‘does Burgundy’ better than the French I think. I know this will be a wonderful match to festive fare and be a Christmas hit with all.

     

    Junior_WWD Dirceu Vianna "Junior" MW, Wine Director

    We usually share cooking responsibilities at home. I will stuff, roll and roast a Turkey breast that will be served with wild mushroom sauce. Whilst we are preparing this, I will get celebration underway with a bottle of Gobillard Cuvee Prestige 2009.

    It is lively, characterful, refreshing, and offers exceptional value for money. This is as close one gets to a bottle of Dom Perignon without spending a small fortune. Thierry Gobillard is a very good producer who owns 26 hectares of vineyards around Hautvillers, many of which belonged to the local Abbey where Dom Perignon worked and lived. Great Champagne and great story to tell your friends!

     

    Les

    Les Somerville, Director of Sales, Scotland and North England 

    For Christmas dinner I like to start with homemade chicken-liver pâté. This is something I can make in advance and also the process gets me unwinding about the festive period ahead. To make the pâté that bit more special, I flambé with Skillogalee Liqueur Muscat. This is a fantastically rich dessert wine that adds a lovely raisin character to the dish.

    When having this on Christmas Day, I match it with Trimbach Pinot Gris Réserve Personnelle; what a wine. The texture of this wine is amazing: rich, dried fruit, but with a line of acidity that follows all the way through the palate. To be honest, I could just have this for the full day but a touch of tradition has to be adhered to. On with the next wine and over indulgent food. 

  • A festive favourite

    Nothing best describes Christmas in a glass, like mulled wine. Steeped in tradition, this seasonal staple has origins stretching as far back to the time of the Ancient Greeks and Romans. Now hallmarks of this classic treat, herbs and spices were originally added to mask the taste of unpalatable wine. Luckily, as winemakers have perfected their art, wines these days don’t need their flavours masked with a gamut of spices. However, the tradition of mulled wine has withstood the test of time – something we’re incredibly thankful for.

    So loved is mulled wine, that the tradition permeates across a raft of countries and cultures around the world. In Germany it's called Glühwein and is occasionally made with fruit wine; head north to Scandinavia and you'll find Glögg, which is usually served with a homemade spiced biscuit or cake; and in Quebec they mix in maple syrup and hard liquor and call it Caribou. Now a global phenomenon, iterations of mulled wine can include everything from red and white wines, to sangria blends and those calling for vermouth and port.

    Remember, when you’re shopping for plonk for your scrumptious holiday treat, look for a big, bold, and full-bodied red – think Syrah and Malbec. Delicate wines with nuanced flavours, such as Pinot Noir and Tempranillo, will be overpowered by the punchy spices in the mulling process.

    So, now you’ve got the background, it’s time to whip yourself up a steaming mug of mulled wine.

    Ingredients

    2 bottles of red wine

    2 shots of port

    2 oranges cut into 5 segments and stuffed with cloves

    1 lemon (peel only)

    1 cinnamon stick

    1 teaspoon of nutmeg

    5 cloves

    5 cardamom pods

    2-5 tablespoons of brown sugar

    Method

    Heat all the ingredients in a pan on a gentle heat for 20 minutes. This will allow the spices to infuse into the wine; but remember, don’t let the liquid come to a boil as this will leave behind a bitter taste. Plus, it’ll mean the alcohol in the wine will boil away. Slow and steady is the way to go.

    Once the mulled wine is warm – not piping hot – strain the mixture and pour it into a jug ready to serve.

  • Yealands wins big at the International Wine Challenge

    Copyright owned by Jim Tannock 2010 Unauthorised use is an infringement of copyright ©  Jim Tannock 2010

    New Zealand producer, Yealands, has won big at the UK's International Wine Challenge (IWC), with their top Pinot Noir taking out two gold medals in the 2017 awards.

    One gold medal was awarded to Yealands Estate Single Vineyard Pinot Noir 2015, continuing this wine’s fantastic year, having already received a trophy at both the Cathay Pacific Hong Kong International Wine & Spirit Competition, and the Air New Zealand Wine Awards. The second gold medal went to Yealands Estate Winemaker’s Reserve Gibbston Central Otago Pinot Noir 2015, which was also a Blue-Gold winner at the 2017 Sydney International Wine Competition.

    The IWC is touted as the world's finest and most meticulously judged wine competition, which assesses every wine blind and judges each for its faithfulness to style, region and vintage. Every year the competition is split into two tranches to accommodate differing production and sales schedules across the industry. In all, Yealands received forty medals in the first tranche, their best results to date in this competition across one tranche only.

    Chief Winemaker for Yealands, Jeff Fyfe, was extremely satisfied with the result.  “This seems to be the year for our Pinot Noirs!” he said. “I’m really happy to see our Single Vineyard Pinot Noir, from the Awatere Valley pick up another gold medal, especially from such a well-respected international competition. This is testament to the vineyard team and the exceptional quality of fruit they continue to deliver year after year. Our Winemaker’s Reserve Pinot Noir from the Gibbston Valley in Central Otago is a great expression from this special region, we love having the opportunity to work with exceptional fruit from the top Pinot Noir sub-regions in New Zealand. I really encourage you to try these wines, we love making them, and with the international recognition they have been receiving lately, it confirms that our style is being enjoyed globally.”

    Yealands Estate Single Vineyard Wines come from the Seaview Vineyard in the Awatere Valley in Marlborough.  The region is known for its harsh growing conditions with strong coastal breezes, high sunshine hours, cold nights and very little rainfall.  As a result the berries are small with thick-skins and intense fruit flavours.  The Pinot Noir comes from a block high up on a ridge with its own, unique micro-climate, producing low-yielding but consistent Pinot Noir with good structure and flavour.

  • Piedmont pedigree

    Truffle - black_truffle_tuber_melanosporum.3

    Where France has their Burgundy, Italy has a similar wine of pedigree: Barolo. Lauded as the King of Wines, Wine of Kings, because of how it was cherished amongst Italian nobility from the mid-1800s, Barolo is produced from 100% Nebbiolo grapes, a prized varietal grown in certified areas in Piedmont.

    Having now made a name for itself the world over, Barolo is a complex red wine renowned for its bold flavours and graceful ageing. As the flagship of Piedmonetese wines, Barolo spreads across about 3000 acres and 11 municipalities in the region. Thanks to the diversity of the territory, these noble wines tend to vary in style and execution, meaning there’s always a sense of excitement before cracking open a bottle.

    However, the Piedmont region in northwest Italy is home to not just one, but two luxurious gastronomical delights. Indeed, it’s from this same region that the famous Alba white truffle, and one of the world’s most prized delicacies, hails. The warty culinary commodity may look unassuming, but the pungent aromas which waft from a white truffle are enough to make you salivate. With Autumn comes Alba’s white truffle season, and with it flocks of people travelling to Piedmont in search of the seasonal fungus.

    And it has to be said, there is no more divine combination than white truffles and Barolo: when the two are served side by side, their mutual terroir is brought to the fore in an overwhelming sensory overload. In a gastronomic high, Barolo exquisitely mirrors and draws out the earthy, gamey quality of the truffle.

    DSC_1417

    Fontanafredda 

    Fontanafredda is a veritable institution of Barolo, capable of safeguarding its history and traditions while interpreting it as a modern classic. 

    In the heart of Piedmont, set amongst the gently rolling hills of the Langhe, a romantic road runs through the vineyards, leading to Fontanafredda. Since its inception in 1858, when the land was bought by the first king of Italy, the winery has been a pioneer in the production of Barolo.

    The estate has helped to make the Barolo name and territory famous throughout the world. Their range of Barolo wines shows the unique characteristics of perfectly suited vineyards and the indestructible relationship between the vineyards, climate and vine.

    Fontanafredda is now made up of 120 hectares with vineyards located in the municipalities of Serralunga d’Alba, Diano d’Alba, Farigliano, Alba, Rodello and Murisengo at altitudes between 200 and 400 metres. It’s here that the wines express their best character and personality, distilled by the interaction between the environment, the vine and man’s careful intervention. This considered balance is at the very heart of Fontanafredda, which boasts a truly integrated farming system, leading to exceptional results.

  • Australia Day Tasting 2017

    Kangaroo Mount Edelstone vineyard

    As the joy of the festive season becomes a distant memory, and we head into the deep, dark, depths of winter, we're thrilled to be able to bring some sunshine into your life with a showcase of sunny wines for the annual Australia Day Tasting (ADT).

    Hosted by Wine Australia, the annual tasting is the biggest event in the UK calendar, and coincide's with Australia's national holiday celebration. The ADT is the largest annual tasting of Australian wine outside of the country, and will showcase more than 1000 wines from up to 90 exhibitors, to influential wine trade and media from across the UK and Europe.

    This year we'll be showcasing wines from 10 producers from around Australia; plus, we'll have special guests, Sue Henderson, Commerical Director at Burch Family Wines, and Philip Jefferies Sales and Marketing General Manager, d'Arenberg, in market.

    Additional themed tastings, masterclasses and focus tables will be incorporated into the programme, alongside a food and wine matching element.

    With more than 1000 guests at this years event, in 2017 the tasting will move to a new venue to allow more wineries to participate and a greater number of guests to attend, while also providing more space for additional activities beyond the core tasting event.

    Below is the full line-up of wines on pour at the exclusive tasting.

    • d'Arenberg The Money Spider Roussanne, 2015
    • d'Arenberg The Hermit Crab Viognier Marsanne, 2014
    • d'Arenberg Derelict Vineyard Grenache
    • d'Arenberg Dead Arm Shiraz
    • d'Arenberg Coppermine Road Cabernet Sauvignon, 2011
    • Henschke Julius Riesling
    • Henschke Johann's Garden GMS, 2014
    • Henschke Henry's Seven GSM
    • Heartland Dolcetto Lagrein, 2013
    • Heartland Directors Cut Cabernet Sauvignon, 2013
    • Glaetzer Wallace, 2014
    • Glaetzer Bishop Shiraz, 2013
    • Madfish Chardonnay
    • Madfish Shiraz, 2013
    • Howard Park Mount Barker Riesling, 2014
    • Howard Park Miamup Cabernet Sauvignon, 2013
    • Fowles Wine Are You Game Pinot Noir, 2014
    • Fowles Wine Are You Game Shiraz, 2013
    • Fowles Wine Ladies Who Shoot Their Lunch Chardonnay, 2015
    • Chalmers Vermentino, 2014
    • Chalmers Nero d'Avola, 2013
    • Chalmers Aglianico, 2011
    • Staregazer Riesling, 2015
    • Kooyong Beurrot Pinot Gris, 2015
    • Kooyong Massale Pinot Noir, 2015
    • Skillogalee Riesling, 2015
    • Skillogalee Shiraz, 2013
    • Tempus Two Cabernet Sauvignon, 2013

    The Details:

    Date: Tuesday 24th January

    Time: 10:00am - 5:00pm

    Place: Victoria House, Southampton Row, Holborn, London, WC1B 4DA

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