vin_guru_somm

Sancerre is an amazing wine region, especially famous for its delicious Sauvignon Blanc sharp and mineral with floral and citrus aromas.
Not many people had the chance yet to try Sancerre Rouge, made purely from Pinot Noir grapes.
In this area were the climate can be challenging for this variety, even so, Pinot Noir is grown in a very elegant and light style with a very unique flower and fruity expression.
In a previous post, I spoke about Pascal Jolivet, however, we still need to mention his own style of winemaking, with wild yeast and natural operations.

In the glass is a pale ruby colour with some cheery-like reflections. On the nose is moderately intense with aromas of peony, roses, cranberry, wild strawberry, plum, some spices, and crushed rocks. On the palate is dry, fresh, low tannins, light-bodied, and moderately long finish.

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🍽️: Casseroles, duck breast, charcuterie, and coq au vin.
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#와인바 #вино #ВИНОТЕКА #ワイン #ワイン #酒 #와인 #와인 #와인바

Amazing tasting live with UK Sommelier Association!
Wednesday 24th February on https://www.instagram.com/p/CLeAZlqLZcY/

We are very excited to announce our next virtual tasting!
Connected live with the stunning island of Okinawa (Japan), we will be sampling Awamori, one of the most interesting, complex and versatile spirits.
With a selected group of top Sommeliers, we will taste the amazing Ryukyu 1429 Awamori range, discovering their fascinating history of tradition and innovation.
Join us for our Instagram live on Wednesday 24th February at 12:30am !

Oh! Finally a Valpolicella Ripasso! One of the amazing inventions (after wine itself).
This technique is used to produce a much richer style than regular Valpolicella. The process is pretty simple (on paper), the producer makes his regular Valpolicella Classico and afterwards it is re-fermented on the must of the Amarone. This process enhance the flavours, the body, the alcohol and the smoothness, creating a "baby Amarone".

In the glass is deep ruby with garnet reflections. On the nose is intense with aromas of ripe cherry, blackberry, raspberry, cassis, sweet spices, liquorice, and vanilla. On the palate is dry, medium-plus on acidity, medium tannins, full-bodied, and long finish.

#와인바 #вино #ВИНОТЕКА #ワイン #ワイン #酒 #와인 #와인 #와인바

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🍽️: Veal in tomato sauce, grilled beef, mushroom tagliatelle, and matured cheeses.
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Today we are in South Africa with Bosman Family, established in 1798. The Family was operative winemaking until 1957, afterwards was focused in vine nursery. Finally in 2007 they went back to produce wine at their best!

This is their Grenache Noir 2019, a light and refreshing style fruity forward, great for the hotter days served slightly chilled,

In the glass is pale ruby colour. On the nose is moderately intense with aromas of wild strawberry, cranberry, peony flower, some spices at the end. On the palate is dry, high on acidity, light-bodied, and moderately long on the finish.

#와인바 #вино #ВИНОТЕКА #ワイン #ワイン #酒 #와인 #와인 #와인바

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🍽️: Grilled veal, pork chops, vegetable gratin, and mild cheese.
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Still a bit of headache from all the bottles from yesterday, let's start the week with a nice fruity and light wine.
Today I'm presenting Chateau Guiot and its latest release . We are near Saint Gilles in the Costieres de Nimes region.
This wine is made by 100% Mourvedre grapes, at the contrary of the style in Bandol (big and deep in colour), it is made with a very low extraction, completely in natural philosophy, no added sulphites, enhancing the fruit characteristics of the variety.

In the glass is very pale ruby, almost medium pink colour. On the nose is intense with aromas of roses, cranberry, strawberry, redcurrant, some dry spices, dry thyme and a touch of lavender. On the palate is dry, high on acidity, very low tannins, light to medium bodied, and moderately long finish.



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🍽️: Grilled crustaceous, cold beef, baked Mont d'Or or raclette.
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Finally it is Sunday! A day to spend with family, having a nice lunch and sharing a few very good bottles of wine!!!
I choose to share with you this incredible bottle, made by French hands in American terroir! I'm talking about Dominus Estate, own by Christian Moueix.
Since the 60's he falls in love with California and its wines. In 1981, thanks to collaboration, his dream came true and Dominus was born in Napanook, the finest vineyard west of Yountville. Adapting his French technical approach to Californian conditions, his focus has been on grape growing, arguing for dry-farming as both an ecological measure and a means to produce grapes of the finest quality.

1998 Dominus is a blend of 73% Cabernet Sauvignon, 15% Cabernet Franc, 6% Merlot and 6% Petit Verdot. It was a challenging year, cool and wet at the start but got better at the end of the season giving exceptional grapes fully ripen.

In the glass is deep garnet with some ruby reflections on the core. On the nose is intense with aromas of decay roses and violets, ripe strawberry, fig, blackberry coulis, dried herbs, to***co, toasted hazelnuts, vanilla, clove, and forest floor.



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🍽️: Cote de Boeuf, game stewed, bird game casserole, and matured cheeses.
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It's Saturday!🥳 The toughest decision you need to make, Bottle or Bottles! 🍷
Here is a little hint to make your choice easier!
Amarone della Valpolicella Classico, Tommasi! 🍇
An extraordinary wine coming from the hills north of Verona. To make Amarone is not the usual procedure, you need to dry those grapes before start the process. These grapes are harvested and left in wooden mats to dry for an average of 3 months!!! ⏳😱
with this technique, the berries acquired much more flavour concentration and sugar level rises! The result is a powerful and well-structured wine with a capacity for very long ageing.

In the glass is deep ruby colour, on the nose is intense with aromas of cassis, blackberry jam, ripe dark cherry, sweet baking spices, and liquorice. On the palate is dry even if seems slightly sweet, medium on acidity, full-bodied, warm alcohol, and very long finish.



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🍽️: Beef stew or game, roasted mushroom, and matured cheeses.
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Friday is about hanging out with friends, having fun! 🍾🥳 And what is best than having a bottle of Champagne all together!
Here is Champagne Benoît Lahaye, the family and the vineyard are from Bouzy, a village located in the Montagne de Reims, classified as Grand Cru. Since 1930, they vinify 4.5 hectares, mainly Pinot Noir variety. The domain is exploited in using organic farming methods, and their champagnes are the mirror of their vineyards: these are lively. The power and energy of the soil are found on the palate. Their Champagne is non-dosed or very slightly (we talking about less than 7/8gr of sugar per litre). The House offers very fruit champagnes, persistent with a lot of freshness and fineness. A little domain according to its size, but largely from the quality of their cuvées.
This is his Brut Nature Grand Cru, a blend of 90% Pinot Noir and 10% Chardonnay, with a 40% from the perpetual reserve which gives his Champagne an impressive complexity and depth.

In the glass is a pale golden colour with very fine bubbles. On the nose is exceptional intense with aromas of ripe pear, papaya, preserved lemon, dried mango, brioche, dried honey, and toast. On the palate is dry, the mousse is creamy and persistent, full-bodied, and very long on the finish.




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🍷: .benoit 🍾
🍽️: Seafood platter, spaghetti vongole, crab risotto, and semi-hard cheeses.
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Dear Thursday: Friday just called. She'll be here tomorrow and she's bringing Champagne!
For the moment we can stimulate our palate with this special Cuvee from Chateau Campuget, La Sommelière!
We are in the subregion of Costieres de Nimes in the southern Rhone, just a few kilometres north of the Camargue. This wine is made predominantly by Syrah from selected grapes of their the best vines. Depending on the vintage, it spends more or less time in oak barriques.
In the glass is a deep ruby colour with some lighter reflections. on the nose is intense with aromas of ripe blackberry, dark cherry, plum, fig, liquorice, sweet spices, liquorice, and vanilla. On the palate is dry, medium-plus on acidity, ripe tannins, full-bodied, and it has a long finish.

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🍽️: Braised lamb shoulder, grilled steaks, and matured cheeses.
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It's Wednesday, Hang On! We're halfway to Friday! To help you to get through I chose a wine coming from Argentina, but is not the usual Malbec.
We are in Mendoza at 1300 metres of altitude on limestone soils of oceanic origin. It is here that Cabernet Franc finds unbeatable conditions to give the best of itself. El Cepillo is a single vineyard from El Enemigo Estate, the wine does 18 months in American and French oak and further 12 in bottle ageing before release.

In the glass, the wine is deep ruby in colour. The nose is intense with aromas of ripe black fruit, with hints of vanilla and chocolate, which appear after the oak ageing. On the palate is dry, full-bodied, the tannins are smooth and ripe, and it has a very long finish.



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🍽️: Grilled meat, cheese, or slow-roasted beef dishes
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Nothing messes up your Friday like realizing it's only Tuesday! To get through this day I choose Quintessence from Mas des Bressades in Costieres de Nimes. This wine is made from the oldest Grenache vine own by the Estate. this is the full expression of what the Grenache and its terroir can do best.

It is a "blend" of 98% Grenache and only 2% Syrah and aged for a year in 4th passage oak barrel, to avoid overly pronounced woody notes.

In the glass is an intense garnet colour. On the nose is elegant and powerful with aromas of ripe raspberry, blackberry, fig, dates, dark cherry, and spices. On the palate is dry, medium-plus acidity, ripe tannins, high alcohol well integrated, full-bodied, and very long length.




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🍽️: Braised lamb, grilled beef, wellington, truffle Rossini, and matured cheeses.
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Monday is always that day that is a bit difficult, why not to start the week with an amazing wine, Barolo Bussia DOCG from Prunotto.

This wine comes from the splendid amphitheatre-shaped vineyard in the Bussia Monforte d’Alba area. This particular vineyard has a great exposition to the sun that helps to enhance the character of this variety.

Grapes are manually harvested and selected, fermented and aged in oak barrels of varying capacities for about 18 months.

in the glass is a medium garnet colour with a ruby core. On the nose is very well defined with aromas of black cherry, blueberry, fig, warm saddle leather, cigar wrapper, violet petals, balsamic herbs, exotic spices, and liquorice. On the palate is dry, medium-plus acidity, chewy tannins, medium-plus alcohol, full-bodied, and very long finish.




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🍽️: Beef stew, game meats, mushroom and truffle risotto, and matured cheeses.
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SEDUCTIVE Sancerre from a great winemaker, Pascal Jolivet. Since 1926 the Jolivet family has been a wine merchant in the Loire region, only in 1987 Pascal decided to create his own wine and brand. He didn't own vine until 1993. However, contrary to then-current winemaking practices, he decided in an integral pursuit of launching his own style based on 100% indigenous yeasts and natural winemaking operations (a crazy guy at the time!).
Finally, in '93, he got 6 hectares from a cousin and Domaine Pascal Jolivet was born. Today Pascal owns 120 hectares between Sancerre, Touraine, and Pouilly Fume.

This Sancerre 2019 is a blend of 3 terroirs, 50% limestone, 30% limestone clay and 20% flint. All these give to the wine the perfect balance and elegance that distinguishes his wines.

In the glass is straw-yellow with some greenish reflections. On the nose is soft with aromas of grass, gooseberry, white peach, lemon, pink grapefruit zest, lime, flint, and chalk. On the palate is dry, high acidity, medium-bodied, medium alcohol, and moderately long finish.




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🍽️: Seafood platter, oysters, spaghetti vongole, and mild goat cheese.
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« Taittinger est beaucoup plus moderne qu’on ne le croit » Début 2020, Vitalie Taittinger a reçu des mains de son père, l’emblématique Pierre-Emmanuel, la gouvernance de la maison familiale. Aujourd’hui, c’est elle la présidente. Au bout d’une année, terrible, il était temps de faire un premier point. Et c’est bien

Amazing memories of this great trip to visit Louis Roederer and had the chance to try such incredible wines. Hope to be back ASAP.


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Had the most incredible time tasting some incredible wines! The attention to detail comes through in every bottle (and we tried lots..!) Thanks so much !! Cristal can now be ticked off the bucket list of wines! 🍾🥂

FASCINATING wine from the sunny vineyards in Apulia. We are in Salento where this Estate was established in 1999, after 3 years of renovation, as previously it was abandoned. Today they keep the old tradition to cultivate the vines in Alberello training, a very ancient and Apulian tradition of growing the vines.

Armentino comes from vines on an average of 55 years old and is a blend 50/50 of Negroamaro and Primitivo. All grapes are hand-picked and only the healthiest and perfectly ripen will go for vilification. It is fermented in stainless steel tanks and later it will do a 5 months ageing on the bottle before coming into the market.

In the glass is dark ruby colour. On the nose is fragrant with aromas of ripe blackberry, fig, plum compote, spices, black cherry, blackcurrant, and blueberry jam. on the palate is dry, medium acidity, medium silky tannins, full-bodied, medium-plus alcohol, and long-lasting on the mouth.




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🍽️: Game, grilled steaks, mushroom risotto, or matured cheeses.
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A Feminine touch in Pauillac by

For many wine lovers, at its best, Chateau Pichon Lalande is one of the best examples of Bordeaux wine from Pauillac. Sensuous textures, deep concentrated layers of ripe fruit and a perfume filled with earth, to***co and cassis are what you will find in Pichon Lalande.
During the 18th century the wine-growing influence at Pichon Lalande was definitely feminine. Perhaps that explains the wines sensuous qualities. Pichon Lalande was managed by three women: Therese de Rauzan, Germaine de Lajus and Marie Branda de Terrefort.
In 1850 she commissioned the popular, architect Duphot to build a residence inspired by the Hotel de Lalande, located in Bordeaux. Like many of the women before and after her, she made a lasting impact on the estate, which still bears her name.
Without heirs, Pichon Lalande passed down from aunts to nieces. Following World War 1, the Miailhe brothers, bought Pichon Lalande in 1925. It was the Miailhe brothers who planted more Merlot in the vineyards.
This vintage 2005 it is made with 64% Cabernet Sauvignon, 29% Merlot, 6% Cabernet Sauvignon and a drop of Petit Verdot.
In the glass is deep ruby colour with some garnet reflections on the rim. On the nose is pronounced with aromas of cassis, decay violet, blackberry jam, blackcurrant, to***co, cigar box, earth, spice, vanilla, and a touch of leather. On the palate is dry, medium tannic, medium-high acidity, medium to full bodied and long finish.
Great wine from one of the best Chateau in Bordeaux, it pairs very well with roasted beef, chateaubriand, Grilled game like Hunch of Venison, matured cheeses and good old fashioned charcuterie board.

OUTSTANDING Cotes du Rhone from a natural and biodynamic culture passed from generation to generation. Natural cultural practices at Le Clos du Caillou have been started with Claude Pouizin in 1950. To continue their philosophy, they engage in 2007 in biodynamic agriculture. It permits to produce qualitative grapes by improving the fertility of the soils. Today, it is of major importance to give back to the soils their total vitality.

Les Quartz is a blend of 80% Grenache and 20% Syrah from vines that are more than 50 years old, planted in sandy soil with pebbles on the surface. Manual harvested only with selection of the berries in the vineyards and a second one as soon as arrive in the cellar. The wine is fermented with wild yeast in concrete vats and aged for 14 months in oak.

In the glass is deep ruby with some purple hues. On the nose is very well defined with aromas of cassis, raspberry liquor, blackcurrant, wild strawberry, fig, cocoa nibs, liquorice, black olive, spices, and leather. On the palate is dry, medium-plus acidity, medium-plus alcohol, tannins are present but not intrusive, and it has a very long finish.




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🍽️: Beef tartare, game casserole, mushroom tagliatelle, and semi-hard cheeses.
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WINE ME UP

By

Not the usual Rose!

Tavel wines are only available in rosé. The AOC is therefore the only appellation in the Rhône valley to produce nothing but rosé wine. But this is no ordinary rosé. The wine of Tavel is historically famous. Philip IV is supposed to have travelled through Tavel on one of his tours of the kingdom. He was reportedly offered a glass, which he emptied without getting off his horse and afterwards proclaimed Tavel the only good wine in the world.

Domaine de l'Anglore is a small estate of around 10 hectares located in the municipality of Tavel, a village in the south of France located on the western side of the Rhône, between Avignon and Uzès. Eric Pfifferling, originally from Tavel, ex-beekeeper, produces natural wines on this land dotted with pebbles.

This wine comes from magnificent organic vineyards, dense with 60-year-old strains, which flourish on clay-limestone soils with a terroir of sand and gravel.

In the cellar, the L'Anglore grapes are vinified by carbonic maceration in old oak barrels or neutral concrete vats. Spontaneous fermentation with native yeasts and without temperature control. No filtration or clarification. Happiness!
The blend is made by Carignan, Cinsault, Clairette, and Grenache Noir.

In the glass is deep ruby-pink. On the nose is intense with aromas of wild cranberry, strawberry, raspberry, peach, almonds, and spices. On the palate is dry, high acidity, slightly tannic, full-bodied, medium-plus alcohol, and long finish.
Great with charcoal grilled Gambas, fillet mignon, soft cheeses, and charcuterie.

FASCINATING wine coming from the southern Rhone. Marc Kreydenweiss is an Alsatian winemaker than in 1999 decided to buy an estate in the south of France where he could make his red wines. He owns one of the oldest vineyards of Carignan, over 100 years old 😱.
Ansata (Ankh cross) Egypt symbol for "life, love, fertility". The philosophy behind this wine is to express at its best terroir and the grape variety. It is made from vines older than 70 years, from a completely bio-dynamic culture. Manual harvested and selected, aged for at least 18 months in oak.

In the glass is deep ruby colour with some lighter reflections. on the nose is intense with aromas of blackberry, blackcurrant, fig, dark cherry, spices, leather, black pepper, and a touch of clove. On the palate is dry, medium-plus acidity, medium tannins, medium alcohol, and long on the finish.




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🍽️: Beef stew, small game, grilled steak, and matured cheeses.
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Climate change brings Bordeaux scientists to adopt new changes.

Bordeaux Approves Six New Grape Varieties to Battle Climate Change The new additions can still only be used in limited quantities in Bordeaux blends.

SPLENDID Sancerre from a family business that has been handed from father to son since the 17th century, Domaine Delaporte. This Family-run winery has adopted a more natural approach since 2010, focusing on the quality of its grapes. The estate started to use oak barrel too since 2015, a very unusual method for Sauvignon Blanc.

Cuvee Chavignol is the business card of the Domaine. Harvested manually and sorted on arrival to the winery were only the best berries are used. The wine undergoes 6-months ageing on its lees in big tanks in stainless steel.

In the glass is straw-yellow with some greenish hues. On the nose is intense with aromas of blackcurrant leaf, kiwi, preserved lemon, rhubarb, pineapple, and marigold flower. On the palate is dry, high acidity, medium-bodied, medium alcohol, and long on the finish.




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🍽️: Shellfish, Crustaceous, goat cheese risotto, and the amazing de Chavignol.
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Skywalker Vineyards! Come, join Light Side with this special Vermentino

Only at Shoreditch Wine House

🥂Chateau Margüi Blanc 🇫🇷

👁Pale yellow colour with some golden reflections.
👃On the nose is intense. It has aromas of citrus peel, lavender and thyme, a touch of white spices and yogurt on the finish.
👅On the palate is dry, medium to full bodied, high acidity, and warm alcohol. The finish is mineral, well balanced, and long.

A WOW 😮 wine🍷. Perfectly balanced, between freshness and richness. Its intensity and depth go well
with cured meats and drilled pork, also thanks to its great acidity and creamy texture match perfectly with mature cheeses and rich fishes such as salmon. Once you try it, you won’t drink any Vermentino around anymore.

CHARMING champagne from a long history of family-run business. In 1734, Jacques Fourneaux, a wealthy textile merchant, founded his champagne company. His great-grandson, Jérôme, formed a partnership with Antoine Forest and the business became Forest-Forneaux and it further expanded, especially in foreign markets like Britain and the United States, all this was happening in 1820's.
By the 1930's the Champagne house was deeply affected by WW1, the Prohibition, and the Great Depression. In 1932 Pierre Taittinger bought the House and changed its name.
Nowadays the house is one of the most famous and prestigeous in Reims.

Cuvee Prestige is the result of a blend of around fifty different vintages, 40% Chardonnay and 60% Pinot Noir aged for 3-4 years in the cellar to reach full maturity.

In the glass is a pale golden colour with very fine bubbles. On the nose is intense with aromas of ripe apple, preserved lemon, honeycombed, yellow prune, apricot, clementine blossom, brioche, toasted bread, and beurre noisette. On the palate is dry, high acidity, the mousse is creamy and persistent, medium-low alcohol, and long finish.




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🍽️: Seafood platter, salmon nigiri, Cesar salad, and mild cheeses.
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OUSTANDING Pouillac from one of the best chateau on the area, Lynch Bages! 5th Grand Cru Classe 1855, even if in the 5th tier this wine is all about finesse and full expression of terroir. The Chateau was founded in 1740 by Thomas Lynch (Irish descendant), the chateau had ups and down until the beginning of 1900 when they had few outstanding vintages and since them, they managed to keep this constant amazing quality. Today is own by the Cazes Family, focused into making the greatest wine in Bordeaux.

1979 vintage is a blend of 73% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc, and 2% Petit Verdot., harvested at full ripening. The wine is aged for 18 months in oak barrels before bottling.

The wine is medium garnet with some orange-brownish reflections on the rim. On the nose is intense with aromas of dried cherry, dried fig, dates, cranberry jam, leather, mushroom, truffle, liquorice, forest floor, leather, dried to***co, quin paste, smoked meat, and truffle. On the palate is dry, soft silky tannins, medium acidity, medium-plus bodied, medium alcohol, and very long finish.




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🍽️: Roast veal, filet mignon, mushroom risotto, and hard cheese.
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GLAMOROUS white wine from the centenary Azienda Sordo.
Arneis is a white grape grown on the hill of Roero, northern of Alba. This variety it is very difficult to grow as naturally has low-acidity, can over-ripe very easily, and the vine is prone to powdery mildew (a fungal disease). Sordo has mastered this variety creating a top Roero Arneis. The grapes are grown in Vezza d’Alba, harvested when fully matured, and vinified straight away as arrive into the cellar. The wine is fermented in stainless steel and does short ageing of 4 months in it before bottling.

In the glass is straw-yellow with some greenish reflections. on the nose is pronounced with aromas of ripe pear, yellow apple, candied lemon peel, acacia, and dry honey. On the palate is dry, medium-plus acidity, medium alcohol, medium-bodied, and long mineral finish.




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🍽️: Salmon canapes, rich fishes in a creamy sauce, mild and hard cheeses.
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