How to taste wine

How to taste wine

When you picture someone tasting wine, what comes to mind?  A wine professional, perhaps, working their way through a line up of wines, noisily slurping and then spitting out each wine?

That’s one way of tasting, for sure, but it is only one way.  We all taste things all the time, every day – from our morning cereal and cup of tea to the Friday night take-away curry.  Probably what we don’t do, most of the time, is pay attention to what we’re tasting.  By being alert to the smells and tastes we experience, we can train ourselves to become better tasters and to appreciate differences that we hadn’t noticed before.  We can’t all become experts - but we can all get better.  Read on for my step by step guide.

Look

We taste with our eyes – think about how much you look forward to eating something in a restaurant that’s been attractively presented.  Looking at a wine will give you the first clues as to what the wine tastes like.

Look at the colour and intensity of the wine in the glass.  White wines get deeper in colour as they age, so a white wine that is pale is likely to be younger.  Older wines, especially concentrated dessert wines, are usually more golden, even amber in colour.

Red wines, by contrast, become lighter in colour as they mature.  The youngest red wines will generally be purplish in colour, moving to ruby, then garnet with age.  Venerable old wines continue on to brick-red or mahogany as they mature gracefully.

Smell

Smelling a wine is, arguably, the most important part of tasting.  Our noses are incredibly sensitive to a wide range of smells and aromas.

Swirl the wine in your glass, then have a couple of good sniffs.  Assuming the first impression is pleasant and the wine is not faulty, you can start thinking about what it actually smells of.  This is something that some people find easier than others – but practice is really the key to improving.

Most wines will have some kind of fruity smell – citrus and apple are common for white wines; red or black fruit for red.  In addition, there is a whole array of other kinds of aroma that you might find – something spicy, like vanilla perhaps, is common in wines that have been oaked.  The sauvignon blanc grape is often notable for its gooseberry aromas – which some people might find redolent of cat’s pee instead, or even sweaty onion.

And here’s the point – one person’s cat’s pee is another person’s gooseberry.  Tasting is, in the end, personal.  If you can smell sweet corn in a wine, then let no man (or woman) say you can’t.

Taste

OK, down to business – actually taste the wine.  Take a sip, move it around your mouth, then swallow.  Spitting is definitely needed if you will be tasting quite a few wines, to keep your critical faculties tuned, if nothing else.  However, sometimes, it’s best not to – guests at a dinner party might think it a bit odd – so judge what’s appropriate for the occasion.

There are essentially two elements to think about when tasting – the structure of the wine and its flavours.  Structure relates to the elements that give the wine its overall shape – namely dryness (or sweetness), acidity, body or weight, tannin (for red wines only) and length.

Most wines we drink in this country are broadly dry.  You can sense sweetness on the tip of your tongue.  Acidity is more of a sensation than a taste – it gives the wine freshness and zip and leads to a mouthwatering sensation.  As you move the wine around your mouth, think about the sense of weight of the wine – most reds are fuller-bodied than white and have a more mouth-filling sensation.  Tannins are the substances in red wines that can be unpleasantly drying, reminiscent of stewed tea.  In the right quantities, however, they give the wine some pleasant “grip” and a counterpoint to the fruit.  Length – how long the flavour of the wine lasts after you have swallowed it – is a good indicator of quality for a wine.

The flavours of a wine usually relate – and should relate – to the characters that you detected on the nose.  Think about the types of fruit or other characters you can sense.

Also think about:  does the wine change if you leave it in the glass for a while?  Has it got more or less interesting?  How intense are the aromas and flavours? Whether this is like other wines you have tasted?

Once you start actively tasting wine, you’ll soon be able to develop your own internal library of wine flavours, opening up a new world of wine to explore.

Here is a pair of current favourites.  Have a taste and see if you agree with my version:

Louis Latour Grand Ardèche 2011- around £10.99 from Milford Wine Centre, Tanner’s and Davy’s Wine Merchants

Maison Louis Latour is a name more usually associated with Burgundy, but here they have turned their skilful hands to getting the very best from Chardonnay grown in the more lowly region of the Ardèche.  8-10 months ageing in oak barrels has given this a subtle toasty note on the nose, as well as a nice mealy savouriness on the palate.  There is also appealingly fresh and ripe citrus and pear fruit.

Beaumont Bot River Mourvèdre 2009 - £18 from The Wine Society

Mourvèdre is a classic grape of Provence and southern France and widely grown, as Monastrell, in Spain – clearly it’s a warm climate variety, with a reputation for being happiest with a view of the sea.  The unattractively-named Bot River is in the region of Walker Bay in South Africa, renowned for its cool climate – but clearly not too cool as this is wonderfully ripe and dense with a pure dark blueberry flavour, and freshening acidity.    

Feel the fear and do it anyway - everything you need to know about ordering wine in restaurants

You've arrived at the restaurant, pleasantly peckish and looking forward to poring over the menu.  The food sounds good, you're feeling relaxed - then you realise you're going to have to choose something from the wine list.

Do you:

a)  Order a bottle of Pinot Grigio/Rioja (they always have some and it's a safe choice)

b)  Order the second least expensive wine on the list so as not to look too cheap?

c)  In a panic order something way too expensive because you think that's what's expected?

There are other options!

First of all - take your time, don't panic, even if faced with a phone directory of a wine list.  Take as much time over the wine choice as over the food if you want to - if the restaurant has taken the time to amass a huge list then they must expect you to spend a while looking through it.

If there is a wine waiter/sommelier, they should be happy to make a recommendation - but if you feel they're pushing you towards a wine that's too pricey, just let them know and ask them if there's a less expensive option.  They are there to make the food and wine look good, not make the diners feel uncomfortable. 

In many restaurants there is no sommelier and your waiter/waitress may have little or no wine knowledge   Here are some pointers to help you out.

• In general, if the food is from a particular country or region, then choose wines from the same place - Spanish with tapas, Italian with pasta.  Indian restaurants pose a challenge here:  my limited experience of Indian wines would lead me to say, avoid.
• If the restaurant is at all decent then their house wines should be good - these are the wines they've chosen as the best all-rounders to go with their menus.
• The big names which are wine list stalwarts – Sancerre, Châteauneuf-du-Pape etc – will probably be there, but will often also be over-priced.  Sommeliers and restaurant wine buyers pride themselves on searching out interesting wines at reasonable prices.  So an unknown wine region or grape could be worth a punt.
• You don’t have to depart from your normal tastes in wine - if you like Chilean wine, don't feel you "should" be having something else and order claret or white Burgundy.  Going out for a meal is supposed to be fun and the wine should be no different.
• If you're still really stuck, many places will do wines by the glass, which could provide an easy way out and prevent an expensive mistake. 

"Would you like to try the wine?" 

The waiter brings the bottle you've ordered and asks if you'd like to try it.  

 Do you:

a)  Say "I'm sure it's fine, just pour it please."

b)  Say "Yes", but with no real idea of what to do then.

c)  Say "No, my wife/husband/friend/partner/anyone but me will taste it" (I’m quite familiar with this one)

What should you really do?  What is the waiter expecting of you?  Read on...

Usually the waiter shows you the bottle (unopened) for you to confirm that they've brought the one you ordered.  Do check that it is (if you can remember) as, once it's opened it's too late.  By the way, if they have brought the wrong wine already opened, then you can and should send it back.

One of my pet peeves is a lack of vintage information on wine lists – this is especially important for wines that you should drink young, or for those fine wines from classic regions where varying weather conditions lead to vintage variation.  Kiwi Sauvignon Blanc is one of the former, so I would expect the current vintage of 2012 to appear on lists, with 2013s soon to arrive.  If they don’t print a year on the list, I would always ask – and remember to check that it matches the year on the bottle when it arrives.

The waiter will pour a small amount of wine into your glass.  Your job is to assess that the wine is not faulty - you're not really being asked whether you like it or not. 

Firstly, swirl the glass a little and take a sniff.   If there’s something wrong, our noses will pick it up.  Does it smell pleasant?  If not, then there may be something wrong.  Musty, damp cardboard or mouldy aromas may mean the wine is corked.  Taste the wine and see if it tastes OK.  If you still think there's something wrong, tell the waiter you're not sure about it.  Don't be afraid - they want you to enjoy the meal and any bottles of faulty wine will be sent back to their supplier - it won't cost them anything.

If the wine smells and tastes fine, your work is done.  Now you can relax and enjoy the meal! 

Top tip:  little bits of cork floating in a wine do not mean it's corked - there are just...little bits of cork floating in it. 

Through a glass, darkly...shattering wine preconceptions

As a wine writer, it’s part of my stock in trade to shatter other people’s misconceptions about wine.  These are the kind of bombshells I like to throw at you, you know the kind of thing:  sherry doesn’t have to be sweet and is perfectly safe for the under 65s to drink!  White wine is often better than red with cheese!  Riesling is a top quality grape variety and shouldn’t be ignored!  It really is OK to drink Beaujolais, a lot of it is very good!

You’re probably reeling from that lot for starters, so take a moment to compose yourselves while I press on.  Yes, it’s all very well when I’m the one dishing out the home truths – but what about when I’m faced with my own “No!...Really?” moments?

To wit, a mixed case of wines from Aldi arrived on my doorstep recently.  I’d never considered buying wine from them, thinking it unlikely that a discount supermarket would be investing much effort into its own-label wine range.  Well readers, I must say I was pleasantly surprised in some cases.  I also took the opportunity of a residents’ meeting to try them out on a group of unsuspecting neighbours – without at first revealing where the wines had come from.   Far be it from me to suggest that Surrey drinkers know not to look a vinous gift horse in the mouth, so to speak.  However, they seemed happy enough to drink them and were suitably surprised at the quality for the price.

I especially enjoyed these bottles from the selection:

The Exquisite Collection Côtes de Provence Rosé 2012 - £5.99

A pale pink blend of Grenache, Cinsault and Syrah that delivers gently fruity, rose-petal scented flavours and bags of refreshment.

The Exquisite Collection Rias Baixas Albariño 2011 - £5.99

Albariño is a classy white grape that makes crisp whites with an alluring blend of freshness combined with a hint of stone fruit – peach in this case.  It may not be the best Albariño on the market, but at this price, well-chilled and served with something fishy, you can’t go wrong.

The Exquisite Collection South Eastern Australia Shiraz 2012 - £5.99

I normally avoid wines labelled South Eastern Australia like the plague – this denomination is a catch-all that covers a geographical area roughly equivalent in size to western Europe.  Would you buy a wine that was “produce of various members of the European Community”?  Only to slosh into sangria or to mull, or to play a cruel trick on a wine snob, I imagine.  I hope I haven’t given you ideas there.  In any case this has a tasty mix of dark berry fruits, blackcurrant, bitter chocolate and something savoury, even slightly wild about it, thanks to the inclusion of Cabernet Sauvignon, Durif and a sprinkling of Petit Verdot in the blend.  At 14.5% alcohol it packs a punch, but would stand up admirably to smoky barbecue fare.

Crémant du Jura 2010 - £6.99

This 100% sparkling Chardonnay from the tiny Jura region in eastern France delivers sensational quality for this price.  I recently served this at a wine dinner and, very gratifyingly, it drew gasps of disbelief (and appreciation) when its identity (and price) was revealed.

I often puzzle over the worth of tasting notes for wines.  Is there really any point in trying to convey to other people how a wine tastes to me?  Who’s to say whether a wine smells of strawberry rather than raspberry or cherry – are such things not in the eye (or nose) of the beholder?  Nevertheless I soldier on, reassuring myself that I’ve been at this for a few years now and have honed my skills to such a degree that I am able to communicate something useful to distinguish one wine from another.

Yet again, however, my high falutin’ thoughts on my own worth were brought crashing down to earth by my son the other day.  I was tasting a rather classy Italian Sauvignon Blanc – Vie di Romans “Piere” Sauvignon Blanc 2009 to be precise, available from independent merchants, including Laithwaite’s, at around £26 a bottle.  My son asked to try the wine and of course I obliged.  After a second of reflection he said, “Mmm it’s really fruity, but not sweet and kind of tangy. I love this kind of wine – yum.”  Here he is again, this time describing the Portuguese red wine, Marco de Pegoes Terras do Sado 2010 (£7.99, or £6.49 if you buy two bottles from Majestic), “It smells soft, musky.  Mmm is tastes so nice it makes you want to have another sip.”   He’s ten years old. 

I should stress that I only ever let him have a sip of wine, before you think of grassing me up to social services, but he’s obviously been paying close attention to those sips over the course of his brief tasting life and I am now seriously considering letting him do all my tasting notes in future.

Vines on Waltons' Mountain: Virginia wine

If you are of a certain vintage then Virginia and the Blue Ridge Mountains will mean just one thing:  The Waltons.  I can still hear that rather melancholic signature tune and picture John-boy and Jim-bob in their dungarees, doing some shucking or another mysterious American rural poor activity. 

Now, however, we have to adjust to the fact that Virginia produces more than just wholesome family dramas and has embarked on a mission to make wine. 

As so often happens, what we think of as the New World newcomer actually has a long history of vine-growing:  Virginia’s wine journey had its beginnings in the 1600s.  Its most famous historical influence is Thomas Jefferson, the French wine-loving US president who brought vine cuttings from Bordeaux to his home in Monticello in the 18^th century.  However, the modern-day incarnation of its wines really only began around 40 years ago, so its wine-makers are still getting into their stride when it comes to matching the best sites to grape variety and establishing their signature style. 

 

Virginia ranks as the US’ 5^th largest wine producing state but, with just 0.5 million cases produced annually, they are still a small player in the market.  Domestically most of their production is consumed locally – Virginia is lucky that “local” also includes the thirsty capital, Washington DC. 

A company called New Horizon Wines began importing Virginia wines into this country in 2009 and now sell around 2,000 cases a year here – putting us in the novel position of being Virginia’s number one export market. 

 

Conditions on the Eastern seaboard of the US are somewhat challenging for vine-growing.  Anyone who has visited there in the summer months will know that hot and humid is the norm.  Coastal sites stay fresher, but poor transport links mean this area is under-developed in general, with few vineyards.  The central area has red clay based soils and a high concentration of wineries, though land use pressure from urban development is acting as a cap on new plantings and driving up vineyard prices .  The Blue Ridge Mountains in the north and west of the state are home to a cluster of wineries where the soils (shale, decomposed granite and volcanic), climate and elevation are all favourable. 

The state’s most popular grape varieties are Viognier for white wines, Cabernet Franc and Petit Verdot, alongside Bordeaux blends for reds.  French oak is favoured over American, setting them apart from the leviathan that is California, though a little of the tight-grained Virginian oak can be found.

 

It’s unusual, to say the least, to find Viognier as a signature white grape – outside of its home in the northern Rhône valley in France, it is generally a supporting actor rather than a lead.  Part of the reason for its popularity here is because its thick skins help to protect it from rot during the humid summers. 

 

While Virginia wines are not exactly commonplace over here, there are some available for you to search out.  Here are some of my favourites: 

Veritas Viognier 2011 - £19.50 from Prohibition Wines and Bedales

Here, vines from various sites help to give interest and 7% Petit Manseng (a decidedly niche grape really only grown in the very far southwest corner of France) adds its trademark acid structure and grapefruity tang.  Fermented in stainless steel and then given six months in old oak barrels, its intense, pure apricot aromas lead onto a relatively restrained and zesty palate with lingering spice. 

Barboursville Viognier Reserve 2010 - £17 from The Wine Society, also at Christopher Piper and Handford Wines

This was fermented and aged in stainless steel by a producer whose Viogniers are renowned for ageing (albeit for a modest 4-6 years).  The wine is fairly deep-coloured and the nose has an earthy, mineral dimension. The palate is big on texture, with a beginning, middle and end, and flavours of hay, straw and ripe mirabelle plum.  A big-boned but well-proportioned wine. 

One of the things that I particularly enjoy about these two is their fully dry nature and balanced alcohol, which is perhaps lacking in the commercial styles of California wine.   

On the red front, it’s always fun to see what varieties like Cabernet Franc and Petit Verdot can do when allowed to shine alone, instead of being subsumed into a Bordeaux blend.   

Barboursville Cabernet Franc Reserve 2010 - £18.50 from The Wine Society, also at a range of independents including Oxford Wine Company

There is ripe fruit and plenty of oak, but good freshness too, despite the 14.5% alcohol.  Tannins are ripe, with no hint of greenness.  It has a rich ripeness, and is about as powerful as Cabernet Franc gets. 

White Hall Petit Verdot 2010 - around £20 from Christopher Piper, Prohibition Wines and Selfridges

There is not much Petit Verdot planted as yet but producers are growing in confidence with the variety and are working to achieve elegance and complexity in what can be an overwhelmingly powerful grape. The nose is a typical blend of ink, spice, pepper and quite toasty oak, followed by a ripe and dense attack and acidity backing up the structure.  It still feels very youthful, ripe and opulent, but remains rather immovable.   

This Petit Verdot, like Virginia as a whole, is one to watch for the future.  Perhaps in time we’ll come to associate the Blue Ridge Mountains with fine wines rather than pick-up trucks and dungarees.  Goodnight John-boy.

Think pink

I’ve been waiting for summer to arrive before writing about my recommendations for rosé wines.  And waiting, and waiting.  But it seems that “summer” is never going to really get into its stride, just come and go in fits and starts.  Given these conditions, where a sunny evening in the garden will be a rare treat that you must be ready to embrace at a moment’s notice, you would be well advised to have a couple of bottles of something pink ready-chilled in the fridge.

Contrary to what you might think based on news coverage, consumption of red and white wine has been falling in the UK in recent years.  It is our increasing fondness for the pink stuff that has been single-handedly responsible for keeping our wine consumption figures essentially flat.  

Rosé wines tend to fall into two styles – on the one hand, deep-coloured “saignée” method wines, whereby juice from a vat of crushed red grapes which has been left to macerate for a short amount of time, is run off to make a fairly deep-coloured and full-flavoured wine.   One the other, the pale pink, elegant wines which are classically produced in Provence.  These last are made by the “direct pressure” method, whereby red grapes are pressed, after little or no maceration, giving only a faint trace of colour to the juice.  Both styles have their fans and in general, ne’er the twain shall meet, with each camp viewing the other with suspicion and convinced that their own style of pink wine is the best. 

Here I’m recommending a few wines in varying styles – arm yourself with a few of these and, when the sun does decide to show itself, you’ll be ready for it. 

Señorio de Sarría Viñedo N⁰5 –   £9.99 from The Vineyard (Dorking), various independent merchants, including Harrods at £11.99

This wine is from Navarra, northern Spain.  Wines from here have a hard time establishing a separate identity for themselves, distinct from their more famous neighbour, Rioja.  What Navarra can do, though, is make a name for itself as Spain’s pre-eminent source of deep-coloured, intensely flavoured and food friendly rosé. 

 

The best known Navarran Rosado in this country is Chivite’s Gran Feudo, which is quite widely available for around £7.50.  It’s fine as far as it goes, but Sarria’s old vine Garnacha has more class.  The old vines give the wine an effortless concentration and a kind of gentle intensity (can a wine be gently intense?).  Strawberry and apple aromas leap out of the glass and continue on the palate, along with fresh acidity and a long-ish finish.  You could drink this on its own, but it can more than hold its own with things prawn-y and garlick-y. 

Miguel Torres Santa Digna Reserva Cabernet Sauvignon 2012 - £7.99 from Taurus Wines (Bramley) and other independent merchants

Miguel Torres is best known for his Spanish wines, but he has fingers in a few pies and this is one of his projects from Chile.   

Small-berried, thick-skinned Cabernet Sauvignon is never going to make a delicate pink wine, but this really is a wine for people who would normally drink red, but would like something  you can chill in the warmer months and drink on its own or with food.  A rosé purist would surely consider it out of order, but I rather like its full on, pure blackcurrant aromas, with more of the same on the palate, along with blackcurrant leaf and something more savoury that stops it being a complete fruit salad.  This could stand up to bangers, burgers or barbecued lamb.

Aldi The Exquisite Collection Côtes de Provence Rosé 2012 - £5.99 from Aldi

Yes, Aldi.  It might not be somewhere you would traditionally head for wine but, along with the unknown brand cheap cereals and spanner sets, they have now put together a pretty good and good value selection of own-label wines.  To spare your blushes, the word Aldi is restricted to small lettering on the back label – though if you’re anything like me you’ll be telling everyone where it’s from, just to see the reaction. 

This doesn’t pretend to be the finest Provence rosé, but it certainly looks the part:  pale, sea-shell pink colour in a curvy “Bardot” bottle.  The nose is fresh, with a hint of rose petal and the palate delivers a gently fruity experience.  £5.99 is a very fair price for it.

Aix, Côteaux d’Aix en Provence Rosé 2012 - £19.99 for a magnum from Majestic

If you like the understated charms of Provence rosé, but at the same time fancy givin’ it large at a summer party, a magnum of this should do the job nicely.  The magnum (the equivalent of 2 standard bottles) makes a nice statement of intent, looks great in an ice bucket – and the wine inside is pretty classy too.  Majestic will probably sell out of these, as they did last year, despite the underwhelming weather, so make your move sooner rather than later. 

Vidal-Fleury Côtes du Rhône Rosé 2012 – around £11.49 from amazon.co.uk and Hailsham Cellars (East Sussex)

Pink wines from the Rhône valley sit somewhere in between the pale Provence-style rosés and those deeper-coloured saignée types stylistically.  It has great freshness (surely a prime requirement of pink wines) and a lively palate with a hint of stone fruits about it.  I could happily drink this on its own, but it has enough oomph to stand up to wedding buffet-style food.

Turning wine into Champagne

“Pay no attention to the man behind the curtain!”

This is what the Wizard of Oz cries in desperation as he is unmasked as a mere mortal, issuing instructions to the inhabitants of the Emerald City from behind a curtain, his “magic” and might no more than a loudspeaker. 

Champagne houses have traditionally been keen to keep the curtain raised between us and them, keen to preserve the mystery surrounding the process of turning the very ordinary still wines the region produces, into the sparkling nectar of the Gods that is Champagne.  Maybe they thought if we knew the prosaic truth, if we glimpsed the man behind the curtain, then the magic would be gone and Champagne’s image would suffer.

 

Jacquart's new Oenothèque

Personally I find the truth much more fascinating and think Champagne producers impress more when they share the details of the skill, hard slog and dedication needed to make their sparkling wines.  Tasting vins clairs (the still base wines which will be blended together in order to make the final cuvée) with Floriane Eznack of Champagne Jacquart this week, I was reminded just what a skilful job blending of wines for Champagne really is.

Floriane Eznack of Champagne Jacquart

Floriane has a more complex job than many in Champagne, perhaps, as she is responsible for a brand that draws on wines made by three different wineries, which work together under the Alliance Champagne Co-operative.  In total, Floriane and her three cellar-master colleagues have 1,200 different wines to taste from October to December following the harvest each year.

2 out of the 1,200 possible blending components

And what wines.  These are the vins clairs, still wines made from just ripe grapes whose main characteristic is their screamingly high acidity.  Tasting them could not be described as any kind of pleasure.  And yet she and her team must evaluate each one with an eye to how it will marry with the many other elements of the blend, including reserve wines from previous vintages – as well as the small matter of envisaging how the whole shebang will taste once it emerges from the “prise de mousse”, the process of being made to sparkle. 

Wot no bubbles?

 After four months of work deciding on the blend, the wines will be bottled with yeast and sugar and put into the cellars for their second fermentation, which will result in the all-important sparkle.  Floriane still has years to wait, though, before she – and we – can judge whether her hard work has paid off.  The wines rest on their sediment, or lees, for a minimum of 3 years following fermentation before the removal of the sediment and the emergence of the final wine takes place.  Even then, though, more patience is required:  the wine understandably goes through a period of shock following the process of disgorgement needed to remove the sediment and needs time to recover and taste as it should.  For the cellarmaster, nerves of steel as well as skill are required.

 

Tools of the trade

If the wines I tasted this week go on to form part of Jacquart’s main blend, fittingly called Mosaïque Brut, they will not emerge in their final form until 2017 or 2018.  In the meantime, Floriane and team will have gone on to taste and blend three or more releases.  Everyone involved has to have a high level of confidence that they are getting it right – it will be too late to go back!

Interestingly, Floriane told us that creating the newly-released Cuvée Alpha prestige blend took only a couple of hours, compared to four months for the Mosaïque.  A wine produced in small quantities, made from the best of the best, I suppose, tends to make itself.  It does make me wonder, though, what Richard Geoffroy of Dom Pérignon does for the other 364 ½ days of the year.

The current Jacquart range is available from Great Western Wine and online at www.greatwesternwine.co.uk.

Jacquart Mosaïque Brut NV - £25 from Great Western Wine

The current blend is based on the 2008 vintage, so has had plenty of time ageing on its lees and in bottle.  It has a classic bready, brioche nose with notes of apple and apple skin.  The long ageing has given it depth of flavour combined with clean linearity and well integrated acidity.     

Jacquart Blanc de Blancs 2006 - £39.50 from Great Western Wine

You might also see the 2005 in this country, which I have greatly enjoyed in the past.  The 2006 gives a sense of ripeness from the vintage.  Creamy apple blossom aromas lead onto a fairly broad palate with a definite spice and a lingering finish.  Blanc de Blancs is sometimes viewed as the ultimate aperitif Champagne but, as Floriane says of this wine, “a second glass of it needs food”. 

Jacquart Mosaïque Rosé NV - £32.50 from Great Western Wine (though on offer at £27.50 until 30 June)

Like most pink Champagne, this is made by blending in a small amount of red wine (made from Pinot Noir) into the regular white cuvée.  It’s a pale salmon pink and has nicely tart redcurrant fruit and a dry finish with notes of pink peppercorn and juniper berry – all this suggests an affinity with food, rather than being glugged on its own.

Jacquart Cuvée Alpha 2005 – £75 from Great Western Wine

Brand spanking new to the Jacquart range is this prestige cuvée, with just enough bling on the bottle so that people will know you’ve ordered something special if they see this on your restaurant table.  This inaugural vintage is a blend of 50% Chardonnay and 50% Pinot Noir that has spent seven years on its lees; it has delicacy in the form of hawthorn blossom, alongside more savoury bready-spicy notes and a structure to last.

The shock of the new vs the tried and tested

I’ve been wondering about readers of this column recently.  It’s well reported that our appetite for consuming cookery programs on TV and buying cookery books to adorn our shelves is not a reflection of an increase in actual cooking in the UK.  We seem content to ogle Paul Hollywood as he expertly kneads brioche dough, or gaze longingly at Nigella as she coos over her billowy pillows of meringue or whatever – then find we don’t have time to cook anything ourselves. 

Do you read this, with a passing interest in the content (“Oh, tasting wine from Turkey this week.”) and then revert to your regular tipple of Pinot Grigio/New Zealand Sauvignon Blanc or Rioja next time you buy wine?  It’s not at all a criticism, I am genuinely interested to know if anyone out there is really encouraged to try something new by anything that I might write about. 

This is probably prompted by my own efforts to get out of a culinary rut (yes, by buying a couple of new cookery books) and making the food I dish up for my family less predictable – and (gasp) less reliant on meat.  I’ve been scouring the shelves of the supermarket in sections that I normally eschew as fit only for cranks who think they have “intolerances” to everything,  in search of new wave grains:  farro, quinoa, bulgur, giant couscous, Camargue red rice - all have been given shelf space in my food cupboards.  Some have even made it to the table, with mixed reactions from the rest of the family.  However, I am still (at this early stage at least) optimistic that we will find some new dishes that we all take to our hearts. 

Enough about my own domestic preoccupations, and onto what should be the primary concern of this column.  At this time of year, you are no doubt expecting wine recommendations for alfresco dining.  Has anyone EVER actually said that outside the world of journalism?  “Hello darling, I thought we’d dine al fresco this evening.”  Your other half would think you’d hit the Prosecco early doors.    

No matter, here are some recommendations for summer drinking (indoors or out) that I hope might encourage you to depart from the tried and tested and to strike out in search of glasses new.  

Grüner Veltliner

If you count yourself a Sauvignon Blanc fan, then I urge you to seek out this grape.  It’s a speciality of Austria and has plenty of zingy and zesty grapefruit-tinged fruit, with often more body and personality than many Sauvignon Blancs.  You might be interested to know that New Zealand wine growers have taken up the variety and are starting to produce their own versions.  It’s still early days, but look out for Kiwi Grüner in years to come. 

Laurenz V. Forbidden Grüner 2011, £11.99 from morrisonscellar.com

This is a hugely unfashionable style – light, fresh, a bit of natural sweetness and with low alcohol (11%).  But this is exactly the sort of wine that, if it’s put in your hand, I bet many of you would enjoy.  Bursting with fresh lime and grapefruit, and yes, a touch of sweetness, but the finish is clean as a whistle thanks to a bright streak of acidity.  This will cheer up even the greyest summer’s day.

 Domäne Wachau “Terraces” Grüner Veltliner 2011 - £9.99 from Waitrose

Drier and higher in alcohol, this is a satisfyingly tangy and refreshing wine, which has nothing skinny about it – perfect for what passes for summer weather nowadays.

 

Australian Riesling

Here I go again:  Riesling, Riesling, Riesling.  Will I never tire of banging on about this variety?  The short answer is no – not until I’ve convinced you all to love it as much as I do. 

If the idea of sweet Riesling is too scary, then stick with Aussie versions which are reliably dry. 

Plantagenet Great Southern Riesling 2010 - £13.50 from The Wine Society, £13.99 from morrisonscellar.com

I served this blind at a tasting recently (see what you Riesling haters have made me resort to) and many people loved the wine but were convinced it couldn’t be Riesling, which they were sure would be sweet and nasty and not bursting with zesty, waxy  lime fruit and resolutely dry.  Most guests thought it was Sauvignon Blanc (not sure whether to laugh or cry about that).  Need I say more?

 

Paulett’s Riesling, Polish Hill River, Clare Valley - £13.74 or £10.99 if you buy 2 bottles at Majestic

Despite the mangled name (is it from a river or a hill, it can’t be both) I have long admired this wine for its classic Clare Valley Riesling style – elegant lime and lime blossom fruit.

 

English fizz

The grape varieties may be nothing new, usually consisting of the classic Champagne trio of Chardonnay, Pinot Noir and Pinot Meunier, but the style is English all the way.  Our home-produced sparkling wines have yet again shown their quality by bagging medals at the major international wine competitions this year. 

Gusbourne Estate – wines from £24.99 to £29.99 online at gusbourne.com and some independents

This newish producer in Kent managed to take home gold medals in each of the “big 3” competitions (International Wine Challenge, Decanter World Wine Awards and the International Wine and Spirit Competition) this year – a stunning achievement.

 

Ridgeview Bloomsbury 2010 - £24.99 from Waitrose

For my money Ridgeview are the most consistent producer of high quality English sparkling wine across their range, though they failed to bag any medals at the big three competitions.  Like Spurs, there may be no silverware in the trophy cabinet this year, but they are undoubtedly a class act.

 However, I do have to beware that I don’t push this experimentation with the new too far.  As my husband remarked the other day, when faced with yet another new dish for supper:  “It’s just like wine, we’re never allowed to have the same thing twice.”  Sigh.  Oh go on, crack open the bottle of Oyster Bay.