Festive Recipe: Persian Salmon with Provencal Rosé

Persian Salmon Wraps with Vins de Provence Rosé

Here’s a great recipe for Winter and a delicious wine to pair it with. If you’re interested in more festive recipes with Provencal rosé wine, tune into Vin de Provence’s LIVE sessions starting this Thursday Nov 26th over on instagram @VinsDeProvenceUK!

Recipe adapted for Vins de Provence from 'Simply: Easy Everyday Dishes' from the Bestselling Author of 'Persiana' by Sabrina Ghayour is published by Mitchell Beazley, £26, www.octopusbooks.co.uk

Drink: Rosé Fleuri by Château Barbebelle from the Coteaux d’Aix-en-Provence appellation

Ingredients 

500g skinless salmon fillet, cut into 4cm cubes 

For the marinade:
4 tablespoons Greek yogurt 
1 tablespoon garlic granules 
1 heaped tablespoon rose harissa 
1 teaspoon ground turmeric 
1 teaspoon paprika 
1 teaspoon olive oil
Finely grated zest of 1 unwaxed lime and a good squeeze of juice 
Generous amount of Maldon sea salt flakes and freshly ground black pepper 

To serve

Tortilla wraps 
Avocado slices 
Finely sliced onion 
Pomegranate seeds 
Coriander leaves 
Greek yogurt

Method

1. Preheat your oven to its highest setting (with fan if it has one).

2. Line a baking tray with baking paper. 

3. Mix all the marinade ingredients together in a mixing bowl. 

4. Add the salmon and turn until well coated in the marinade. 

5. Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. 

6. Remove from the oven and serve immediately with tortilla wraps, the sliced avocado and onion, coriander leaves, a scatter of pomegranate seeds and Greek yoghurt. 

For more suggestions for winter pinks, look here!

Tips for Online and Home Wine Tastings

Words by Helena Nicklin

With Lockdown 2.0 well underway and the new tier system being announced, we’ve been inundated with questions about how best to go about holding your own online tastings. The popularity of home wine tastings has soared during lockdown (along with wine consumption) as people have enjoyed bonding with friends online over a drink, all the while sharing a learning experience. Here are some tips for getting the most out of your home wine tastings, whether with friends in person or online. 

How many wines?

For online wine tastings, four bottles is optimum. Wine tasting is often about playing ‘spot the difference’, so it's good to have a range that you can compare and contrast. Any more than that gets a little tricky as concentration tends to wane after wine number four and it's harder to get it back when online!

In person, perhaps in your ‘bubble’, you could go to six bottles but for this, you would need a solid theme to keep it focused and educational rather than descending into drunken madness. So, what about that theme? Which wines to choose?

Which wines to choose?

Theme-wise, this could be one or two grape varieties from various countries to see the difference terroir makes. It could be key grapes from one country, key styles of sparkling wine. Wine always makes more sense within a context, so a theme helps bring everything you learn together. Here are some suggestions:

• Key grapes of X country

• Key grapes of X region

• 3 Grapes, 6 ways:  3 x New World Vs 3 x Old World versions of the same grape.

• Key styles of sparkling wine: Prosecco Vs Cava Vs Champagne

• Single grape global tasting tours: several versions of 1 grape variety from different countries and regions.

• Rosé styles from around the world.

• Unusual grape varieties.

• Taste all styles of Sherry (Fino, En Rama, Manzanilla, Amontillado, Oloroso, Cream, PX…)

• Taste all styles of Port (White, Ruby, tawny, LBV, Vintage…)

How to not waste wine?

Photo Credit: Coravin

A good question this, especially if there are only two of you in the room and you've opened a tonne of wine. Here are various ways you can taste several wines without wastage:

Get a gadget: Luckily, there are some brilliant gadgets on the market that use argon gas to keep your wine fresh for days, weeks or even years in some cases. I have a Coravin and it has been my saviour in lockdown as I taste many different wines without having to waste anything in the bottle. It uses a needle to go through real corks (and screw caps), pushing in inert argon gas, which pushes out the wine into your glass. Try their new Pivot which has just launched, if you know you will drink you vino within a month. There are also less expensive sprays that do a similar job, such as Winesave Pro though they don’t last quite as long and have the gadget to keep sneaky bits of oxygen out.

Buy half bottles: Happily, these are easier to find these days and many independent merchants sell a good range. I have recommended these guy before: Little Fine Wine Company, Philglass & Swiggot, Dulwich Vintners. Ping us for a mention if you have a good selection! Helena@thethreedrinkers.com

Be a wine fairy: Leave open bottles with their corks /screw caps on your neighbours doorsteps. Believe me, no one minds those sorts of leftovers, especially at Christmas!

How many glasses?

If you can, it’s always best to have a fresh glass for each wine. That way, you can go backwards and forwards between them, which is important as it’s the differences between each of the wines that helps you learn and understand things like acidity, tannin, aroma, oak etc. Have a water glass on hand too - and keep it full!

Where to buy the wines?

If you’re happy for full-size bottles, use the same supplier for all the wines, especially while still in part lockdown when delivery can be erratic. order them 5 - 7 days in advance to make sure they arrive on time. Independent merchants are great for this AND you can call them up and ask for their suggestions. Check out our lockdown list here for suppliers near you.

What order to taste wine in?

Ok, you have your glasses, you have your wines. Now what? If you’re taking yourself through the wines, you might be wondering what order to taste them in and what to look for. Order-wise, a rule of thumb is to start with whites, then pinks, then reds. If you have an idea which grape varieties make lighter or heavier wines, order them with the lightest first. If you’re tasting wines all of one colour and aren’t sure about grapes, then check out the alcohol content and go light to heavy. It’s not a perfect solution but it’s better than totally guessing!

What are you looking for and why?

Now it’s time for the fun bit: tasting. Getting to know wine is not just about what it tastes like. Make sure you also pay attention to the following things as they are all clues about grape variety and, often, regional quirks. Taste your wine like a detective and you’ll find that you’ll soon start to work out which styles of wines you prefer and which are best for certain occasions and food matches.

Colour: Ok, so a wine is red, but is it cherry red, brick red, or purple-red? Likewise, is a white wine pale lemon in colour, green-tinged or a rich yellow-gold? Make a note!

Concentration: Is it pale and watery or thick and opaque? Can you see straight through it or could you cut it with a knife?

Smell (‘aroma’): Stick your nose right in the glass. Does the aroma jump out and slap you in the face or is there barely anything there? In winespeak, the first scenario is a ‘pronounced’ aroma and the latter is referred to as ‘closed’.

Texture: Swill the wine all around your mouth, over your teeth and gums. You miss so much if you just glug it back! Pay attention to the way a wine feels in your mouth. Is it watery and tart (‘acidic’ in winespeak)? Does it have an oily texture? Does it feel heavy or light? Does it make you want to lick your teeth and gums (tannic)?

Flavour: Are you getting tart green fruit or ripe tropical fruit, for example? Crunchy red fruit like redcurrant, or dark purple fruit such as plum? Is the flavour pronounced or subtle? Are there lots of different complex flavours or is it one-dimensional like fruit cordial? Remember, tasting wine is subjective, so give it a taste descriptor that you’re not going to forget! Armpits, cat pee and weird herbal sausages will all be memorable to you!

Aftertaste (‘finish’ or ‘length’): Once you have swallowed the wine, breathe out. Can you still taste the flavour (a ‘long finish’) or does it disappear immediately (‘short finish’)? Is there an alcohol burn left in your throat? Does it leave a pleasant taste for example, or is it nasty and bitter?

Once you’ve tasted everything, perhaps go back and ask your friend /partner to taste them blind so see what you took in.

Can I get a professional to run the tasting?

Yes you can. Here is a huge list of companies offering private and corporate tastings via zoom.

Let us know how you go! 

Like this? See our One Minute Wine Ace guides for more inspiration: Cabernet Sauvignon, Sauvignon Blanc, Pinot Noir, Chardonnay, Rasteau, Cotes du Rhone, Tempranillo,

The Best Spanish Wine Region You Never Knew About: Cariñena

Words by Helena Nicklin

In the Northeast of Spain, nestled within the Ebro Valley of Aragón between Barcelona and Madrid, is a wine region that to any non Spaniard, once they discover it, seems to be the country’s best kept secret for wine: Cariñena. Brimming with history and some of the oldest vines in Spain, Cariñena is one of those areas that should absolutely be on your radar. For despite its long history and old vines, which produce wines with complex and intense flavours, its more famous neighbours (Rioja and Ribera del Duero) steal the limelight - but also, the price tags. Cariñena wines show impressive quality for their prices. Here’s more about some of those reasons why.

The Cariñena Wine Region

History

Evidence has been found of winemaking in Cariñena since the 1st century, where wine was aged in earthen vats. The Iberians talked about wild vines and after them came the Phoenicians who brought with them various cultivation techniques. As so often happens however, it was the Romans who helped increase in the production of wine and ever since then, wines from Cariñena found their place at important, historical moments, as gifts from royalty (Ferdinand 1 was a big fan and took it with him on his tours) to playwrights and philosophers. Such was Cariñena city’s vinous legacy, King Alfonso XIII granted it official city status in 1909 in recognition of this and its key role in the fight against phylloxera, the wine louse that decimated many European vineyards in the years before. The fact that the region itself gave its name to a grape that now has international fame, Cariñena, also known as Carignan, Samso and Mazuelo, speaks volumes of its wine culture.

The Wine

Since 1932, the Cariñena wine region has had its own Protected Denomination of Origin (Denominación de Origen Protegida) or ‘DOP’, similar to the French appellations, which simply means that wines are made according to rules that protect authenticity and quality - and it’s quality well worth protecting, thanks to its varied terroirs. 

A diversity of wine styles

Cariñena is celebrated for its old vines at different altitudes, its soils with ancient stones and a special wind known as ‘el cierzo’, that helps bring unique characteristics to the wines of the area. Growing in these soils are grapes indegenous to the region, with two in particular sharing the crown: Garnacha (also known as Grenache) and of course, Cariñena, which we know better in the UK & US as Carignan(e), both of which have an impressive number of vines over 45 years old. The Cariñena region is the true home of the Cariñena and Garnacha grapes; you could do a masterclass in them just from this region alone, discovering the juicy, modern, fruity styles all the way up to the more complex, spicy and aged wines from the older vines. 

Although Garnacha and Cariñena are king and queen of the wine grapes in this region, there are many other grapes used here too; some local varieties and other international ones. Combine these with the varied soils, altitudes and techniques and you’ll find an amazingly diverse and truly authentic array of wine styles from deep, rich reds, to cool whites, vibrant pinks and even bubbles, all at different quality and price levels. There is another key reason why the Cariñena region has been going from strength to strength in recent years however, and it’s all to do with people working towards a shared goal - and a goal that wouldn’t be possible without one particular, very special winery…

Grandes Vinos

Grandes Vinos was born out of a passion and a vision to raise all ships higher by working together. It all started in 1955 when the Cooperativa Vinicola San Jose de Aguarón was established, bringing together 155 growers and their families to share equipment and make wine. By 1960, almost all vine growers in Aguarón were members of the coop, but they knew they needed more help if they wanted to reach a global market. They looked around to see what others were doing and how they could potentially pool resources - physical and experiential - in order to reach the quality levels and pricing needed to compete on a world wine stage. Finally, in 1997, the Vinicola San Jose joined forces with four other coops to become a part of a professionally managed group. Grandes Vinos was born. 

Today, nearly 70% percent of all income for the residents in Aguarón comes from viticulture. It has allowed them to keep their population when other smaller towns were being deserted by the younger generations and enhanced the services and infrastructure necessary for a good quality of life in the villages, from healthcare clinics and schools to banks, restaurants and shops.

The now legendary Spanish winery Grandes Vinos, has the great advantage of being the only winery of the DO that covers all 14 municipalities of the District of the Campo de Cariñena. It has unparalleled access to the rich and varied landscapes at different altitudes, packed full of vineyards of all ages, some of which are around hundred years old. They work with 10 different grape varieties over 4500 hectares and with 700 growers, many of which today are the direct descendants of those original winemakers. The result of this huge collaboration with their countrymen is their ability to offer a wide variety of wine styles over several unique labels, from premium, classic Spanish blends to modern, single varietal wines. You can take a full tasting tour of the region of Cariñena by discovering their much-loved brands:

The Grandes Vinos Wine Range

Using ten grape varieties, Tempranillo, Cabernet Sauvignon, Macabeo, Syrah, Merlot, Chardonnay, Garnacha, Cariñena, White Garnacha and Muscat from Alexandria, Grandes Vinos produces several unique labels:

Beso de Vino (Kiss of Wine) is the most accessible, youthful and fun label in the range, created to celebrate the creativity and joy of Spanish wine. The Beso de Vino mascot Antonio, a friendly looking cartoon character, adorns the labels in different costumes to denote the varied personalities of each wine inside and show that there is a style for everyone. If you download the Grandes Vinos app and point your phone at them, you can also see a brilliant augmented reality experience of Antonio. The wine style is intense but fruity and extremely fresh and there are frizzante wines too. When the Beso de Vino Syrah Garnacha blend was released it was the only wine under $10 to be awarded an impressive 90 points. This is where to start when you want to get into Spanish wine. 

El Circo (The Circus) is another modern, accessible label, created to celebrate the diverse characteristics of single grape varieties and their unique personalities, made without oak and without ageing. Each grape has its own circus character from the ‘trapeze artist’ Tempranillo to the ‘acrobat’ Garnacha. This is the range to do a masterclass in grape varieties, both classically Spanish and international.

Anayón is the most premium, icon wine label in the Grande Vinos stable, representing minute attention to detail in the winemaking process, from specific grape selection to hand selected barrels for ageing. These limited edition wines in numbered bottles showcase beautifully the maximum expression of the region of Cariñena in a glass.

Corona de Aragón (Crown of Aragon), so named in homage to one of the greatest kingdoms in Spanish history, celebrates the region’s deep-rooted, wine-producing prestige and culture. Another premium Grandes Vinos brand with high altitude wines over 500 metres ASL and both indigenous and international varieties over 40 years old, this is a label that produces smooth and silky aged wines as well as some Cava, Vermouth and other interesting tipples. 

Monasterio de las Viñas (Monastery of the vines), is named after the famous Monasterio de las Viñas, built by the Cistercian monks in the 11th century. It sits in a privileged place within the Sierra de Aguarón, an area known for its spirituality as well as the great quality of its wines. This is the Grandes Vinos brand with the greatest international presence and boasts fine wines made at altitude with oak ageing. 

Find our more about Grandes Vinos at grandesvinos.com

Spanish Food & Wine Pairing

The Grandes Vinos wine range is a great place to explore a variety of classic food and wine combinations as the wines are so versatile. Try these pairings below with a varied selection of red wine styles. 

FISH: ‘Bacalatus Edulis’ by chef Lucio Lanzan Chueca

Wine match: Anayón Parcela 15 Cariñena

Ingredients

Cod fillet 
Porcini mushrooms 
Sweet onion (julienne sliced)
Garlic (finely chopped)
Guindilla (Spanish hot chili pepper) or regular hot chili pepper
Extra virgin olive oil

Method: Lightly fry the onion and add the sliced porcini mushrooms with a pinch of the garlic and cook until golden brown. In a separate pan, fry the sliced garlic with a small piece of the  chili pepper in olive oil, making sure to remove the garlic before it burns. Allow the oil to cool, then add the cooked onion and porcini mushrooms along with the cod fillets with the skin up. Cook over a low heat (70-80 Cº) while gently moving the frying pan and allow the sauce to thicken. Place the cod fillets over a bed of cooked onions and wild mushrooms. Cover with sauce and garnish with a few slices of fried garlic.

CHICKEN: Grandma’s Country Chicken in Chilindrón Stew

Chef: Domingo Mancho Mairal
Wine match: El Circo Tempranillo

Ingredients

2.4 kg Free range chicken
480g Red pepper
180g Green pepper
8 Cloves garlic
Bay leaf
600g Sweet onions
720g Fresh tomato
150g Cured ham
300ml Olive oil
375ml White wine
Paprika optional
Freshly ground salt and pepper
Finely sliced bread
Casserole dish

Method: Chilindrón is a tomato and pepper stew. Chop the chicken into 6 pieces from each breast and thigh. Season with freshly ground pepper. Slice the red pepper into medium-sized squares (remove skins if desired). Blanch and peel the tomatoes, remove the seeds and cut into pieces. Clean and slice onions into small squares. Clean and de-seed the green pepper and cut into medium sized squares. Peel garlic, leave 3 whole for frying and finely dice the rest. Cut the cured ham into squares, reserving 2 or 3 pieces to crisp up for garnishing. In a frying pan, slowly fry the whole garlic cloves until golden. Remove and save for garnishing. Fry the chicken until golden brown then add to the casserole dish. Fry the diced garlic, then add the cut ham squares, onion and a bay leaf and lightly fry. Allow it to mix for 5 minutes, then add the peppers and allow it to cook for a further 5 minutes. Add a small amount of paprika (optional) and the chopped tomato. In the casserole dish, add the white wine to the chicken and allow wine to reduce. Add the tomato and pepper sauce from the other frying pan and cook slowly until tender and the tomato and pepper sauce is almost dry. Season. Blend a small amount of the stew to add ‘snowcap’ decorations on the plate. To assemble, place 3 or 4 pieces of chicken on a plate encircled with the Chilindrón stew. Crisp some chicken skin, as well as the slices of cured ham. Lightly toast the slices of bread. Finally garnish with a sprig of parsley, thyme, or rosemary, as desired.

PORK: Breadcrumbs “Migas”

Chef: Enrique Pérez Prieto
Wine match: Corona de Aragón Crianza

Ingredients

2 large round loaves of dry/hard bread
3 cloves of garlic
150g cured ham cut into small cubes 
150g grapes (preferably smaller sized). 
Fresh chorizo, sliced
Eggs
Olive oil and salt.

Method: Allow the loaves of bread to air dry for at least two days before use so that they are hard. Mill them into small crumbs, then moisten with water and toss well until they are damp and full. In a large pot, fry the garlic with extra virgin olive oil and then add the breadcrumbs (‘migas’), stirring constantly so they don’t stick. Season to taste. In a separate frying pan with a small amount of extra virgin olive oil, fry the cured ham and the chorizo until they are crispy. Strain and add to the “migas.” To assemble, fill a plate with fried “migas” and the cured ham cubes and sliced chorizo, add small grapes, place a fried egg in the centre and enjoy. 

LAMB: Ternasco de Aragón braised in Coca Cola 

Chef: José Luis García Solanas
Wine match: Monasterio de las Viñas Gran Reserva

Ingredients

200g young lamb (we prefer Ternasco de Aragón)
660ml cola
1 onion cubed
6 cloves garlic (sliced)
300g Carrot (julienne sliced)
300g Swiss chard (julienne sliced)
30g Brown roux
Extra virgin olive oil
Salt and pepper

Method: Lightly fry the garlic cloves with the onion in olive oil. Once golden brown, add the carrots, Swiss chard and the lamb. Sauté everything for 5 minutes over low heat. Add the cola along with the brown roux and season. Cover the pan and let it boil for 15 minutes, tasting to season. Remove the meat and put aside. Pass the vegetables and sauce through a food mill and then strain to give a smooth jus. Add the pieces of lamb and bring to the boil for 2 minutes. Serve hot!

VEGETARIAN: Aragonese Ratatouille (VEGETARIAN)

Chef: Emilio Lacambra Mazano
Wine match: Beso de Vino Garnacha Rosé

 Ingredients

1 medium onion 
2 red peppers 
2 green peppers 
1 medium courgette
2 medium potatoes
4 cloves of garlic
Extra virgin olive oil

Method: Chop the onion and peppers into squares of approx 1 cm. Slice the courgette lengthways, then again into 2cm slices. Cut the potatoes into approx 2 cm squares. In a frying pan, sauté some garlic cloves (to give flavour to the oil), then fry each ingredient separately until half done and set aside. Combine the ingredients together and continue to fry over a low heat, stirring little by little with a wooden spoon. When placing all together, add salt. Optional: Fried eggs can be served with the dish and a small sprinkle of tuna in brine adds an intriguing kick.

DESSERT: Caramelized Torrijas

Chef: Salvador Alagon Sarasa
Wine match: Beso de Vino Old Vine Garnacha

Ingredients

1 Large round bread loaf, sliced
1l Milk
150g Sugar
500ml Cream
1 Cinnamon stick. 
1 lemon (zest only)
Ice cream

Method: In a small saucepan, combine the milk with the sugar, cream, a stick of cinnamon and the lemon zest and bring to the boil. As soon as it starts boiling, remove from the heat and allow to cool. Once cool, submerge the bread slices into the mixture before coating each side in sugar. Heat a non-stick frying pan and caramelise the bread on each side. Place each slice on a plate or piece of slate with a spoonful of ice cream (we like meringue milk), cinnamon powder and a few bits from the cinnamon sticks.

For more information about Grandes Vinos, go to www.grandesvinos.com

Listen also to our podcasts, episodes 17 - 21 here.

4 Great Rosé Wines for Winter

Words by Helena Nicklin

I have always been a huge fan of pink wine in Winter and have frequently served them with roasts and full-on Christmas meals. Why? They are just so versatile. Quite often too, you don’t want heavy reds at lunchtime but you might want something with a little more oomph than a crisp white. Not all pinks are the same however. For food, you’ll want a rosé with complexity and texture rather than a simple fruit bomb. Here are four styles of pink wines to whet your whistle this festive season. 

Provence

Your fail safe go-to region for winter pinks is Provence. While they’re pale and very pretty, the special soils and climates by the sea give these wines salinity and texture. There’s huge complexity of flavour too in a non-shouty way. What you may not realise however is that there are three sub regions for Provencal Pinks: AOC Côtes de Provence, Coteaux d’Aix-en-Provence and AOC Coteaux Varois en Provence. In Winter and for food, my slight preference is for wines from the Coteaux d'Aix-en-Provence because of their pronounced minerality, freshness and complexity compared to the other two sub regions. Try: 

Château Barbebelle, Rosé Fleuri, Coteaux d'Aix-en-Provence

Ballet-shoe pink and with golden tints, this is a zippy, fruity Provencal pink with a pleasing bitter, kick. Think apricot, peach and strawberry with a cool saline tang. It’s fruit salad in a glass!  

Find it at Randalls for £9.99

Etna

Nerello Mascalese grapes grown on bush vines in the volcanic soils of Sicily’s Mount Etna make for unique, interesting and delicious wines. Again, texture and saline minerality is key here along with delicate notes of red berry. Try: 

Etna Rosato, Tenuta del Terre Nere, 2019

Supremely elegant but multi-layered and textural, this is a beautiful, textural yet vibrant pink with subtle notes of red plum and cherry. A gorgeous winter pink and a great food wine, especially with fleshy fish dishes. 

Find it at Justerini & Brooks for £11.25

England

Unless you’ve been living under a rock, you’ll know that England is smashing it for Classic method bubbles at the moment. What I’m personally loving in some of the sparkling rosé wines at the moment is a quintessentially English note of hawthorn or rosehip among the wild strawberry and hedgerow. With lots of flavour and good acidity, this is an ideal style for smoked salmon or cold cuts and can take turkey and the trimmings too. Try this:

Digby Fine English, Leander Pink, Brut NV

Medium pink in colour with the crunchy red fruit notes mentioned above, while technically dry, there is a slight sweetness on the finish to this wine, which means it could also take dishes heavy on the salt or even, a slight hot spice. 

Find it at Armit Wines for £33

Bag-in-Box

If ease, sustainability, value for money and space saving are the order of the day as we approach a time when - dare I write it - we may be able to socialise with other humans, finding a decent bag-in-box pink will save the day. Try:

Phillip Schofield Rosato IGT Verona

Philip Schofield has just released a perky little pink for your tasting pleasure in partnership with When in Rome wine. Quite different from the wines above, this one is aromatic and sappy, with very ripe strawberry fruit and a crushed raspberry tang. Very easy going and a great aperitif wine that will take you into your starters. 

Find (2.25L) for £25.99 from wheninromewine.com


If you are more of a fan of red wine then check out Aidy’s must-try Zinfandels and don’t forget to check out orange wine too!

Rasteau: Your New Go-To Winter Red!

Words by Helena Nicklin

What have Harry Styles, Robbie Williams and Rasteau AOC wine got in common? 

You may have seen our One Minute Wine Ace piece on Côtes du Rhône recently, which likens this much-loved, southern French blend to a famous boy band, where each grape brings a particular personality to the mix. Well if Côtes du Rhône is the One Direction or Take That of wine, then Rasteau AOC is Harry Styles or Robbie Williams; the charismatic one gone solo to forge a brilliant career of their own. 

Located in the south-facing hills of France’s southern Rhône Valley, Rasteau was one of the 22 named villages forming part of the acclaimed ‘Côtes du Rhône Villages AOC’ appellation until its status was promoted further in 2010, elevating it to ‘Cru’ status with an AOC in its own right. AOC stands for Appellation d’Origine Controllée, which is a wine producing area with strictly controlled rules aimed at preserving quality. AOC is a step up from being a single part of Côtes du Rhône Villages AOC and Rasteau winemakers are deservedly very proud of their burgeoning solo career.

What is Rasteau AOC wine like? Christmas cake in a glass!

AOC Rasteau is for red, still wines only from approved parcels of vines. These reds are full-bodied and rich with concentrated bramble fruit, violet and cooking spice aromas and flavours along with spirity, dried fruit notes. They must be made with at least 50% Grenache which thrives in the poor soils of Rasteau, especially from the old vines there. Syrah and Mourvedre must also form at least part of the blend, but not more than 50%. Other southern French varieties such as Carignan may also be added to the blend for structure too.

It’s an appellation to get to know because it’s from that beautifully reliable part of France that makes rich, but not over-blown reds that are very accessible; a region for ‘every day hedonists’ like us, with wines that drink well when young, vibrant and fruity as well as being able to age impressibly well. The same can be said for Harry Styles, in case you were wondering.

Rasteau Wine Food Match

The rollicking reds of Rasteau were made to go with food. They love it and are so versatile! Whether it’s meat, from game to beef stew, cheese, cold cuts, grilled veg or even, dark chocolate fondant and lightly spiced Asian cuisine, Rasteau can handle a lot of flavours.

Why do I think Rasteau is sweet wine?

A fair question, as sweet wines in Rasteau go back a long way! In the 18th century, when the area under vine here was the largest in the Vaucluse, naturally sweet wines were the order of the day though there were dry wines too. After the phylloxera epidemic which decimated vineyards, Rasteau winemakers went back to producing naturally sweet wines, a.k.a. Vins Doux Naturels, or VDNs around 1935. You may also have heard of AOC Rasteau Rancio; a sticky brown VDN that has been exposed to oxygen and light in wooden barrels for up to two years. This new wave of post-war, sweeter wines were lauded enough to be granted their own AOC status while the dry wines of the village itself continued simply as part of the Côtes du Rhône appellation. It wasn’t until 1966 that the dry, still, red wines began to catch up, being elevated to ‘Côtes du Rhône Villages’ status, before earning their AOC ‘Cru’ status just ten years ago in 2010, effective from the 2009 vintage. 

Is Rasteau wine expensive?

The beauty of Rasteau is that it can feel hedonistic and indulgent, but doesn’t have to break the bank. You can get some very drinkable, easy-going Rasteau wines from around £10 but equally, if you want to go more premium for a special occasion or a gift, there are some seriously smart ones too. Below is a selection of hand-picked Rasteaus (Rasteaux?!) that cover all bases. Pop the cork and pour yourself a slice of Christmas cake...

Rasteau Tasting Tour

Domaine Escaravailles ‘La Ponce’, Rasteau 2017

A fabulously rich, fruity and well-structured wine with spice and a good bit of age on it. For the price, it’s a steal! Quite high in alcohol, so definitely one for those wintery meat stews or roast beef.

Find it for £9.99 from The Wine Society

M. Rasteau, Chapoutier, 2019

A youthful, concentrated and relatively simple red (in a good way), with vibrant forest fruit notes and a hint of spice. Lovely alone or with charcuterie and cheese.

Find it for £13.78 from gourmethunters.com

Rasteau 'L'Andéol', Famile Perrin, 2017

Made from 70-year-old vines by arguably the most famous family in the Rhone Valley, the Grenache and Syrah shine here with notes of dried herbs, dark plum and some ripe red fruit. Voluptuous and silky, this stands out in its price range. Another big food wine or one for by the fire.

Find it for £14.99 (mix six price) at Majestic

Chateau de la Gardine, Rasteau 2017

The one in the very quirky bottle! No, your eyes do not deceive you and neither will your palate. Big, bold and well-structured, this wine is showing its tannins, which are softening beautifully with age. Leathery and peppery, with notes of dark cherry, damson and violet, I’d have it with cheese or meat and get it in a decanter to air for a while before drinking. You will be rewarded!

Find it for £17.95 from Gerrard Seel

Domaine La Luminaille, Rasteau ‘Luminaris’, 2017

Find it for £19.99 from winebuyers.com

Your ABC Guide to Beaujolais

Words by Helena Nicklin

If you’re looking for a lighter style of red with all the flavour, then give Beaujolais a chance. As we celebrate Beaujolais Nouveau day (always on the third Thursday of November), Helena thought it was the perfect time to give you the lowdown on this retro wine style that is back with a bang!

Today, as I write, it is Beaujolais Nouveau Day; a pretty special time for the wine industry because it’s the day that the new vintage of Beaujolais Nouveau is released for sale. In the past, this release date has been combined with a mad dash to France to bring back the very first bottles fresh from the wine press and crack them open for brunch, as the ‘nouveau’ wine style is meant to be drunk very young, within months of bottling at the max. Today however, the flouncy, bubblegum nouveau style has fallen out of favour with wine lovers somewhat, who have turned their attention to the more sophisticated iterations of Beaujolais which, quite frankly, have been getting better and better every year. Here’s a quick guide to the various levels and styles of Beaujolais.

What is Beaujolais?

Beaujolais is a wine region (appellation) in the middle of France, located immediately below the Burgundy region, running from just south of Macon, almost to Lyon. Most Beaujolais wines are red and the grape used to make them is Gamay. You can get a few pinks and whites too made from Chardonnay, Aligoté and Gamay but it’s the reds that are famous. Generally speaking, Beaujolais red wine as a style is a little like Pinot Noir in terms of body, but has more of a ripe strawberry note and even softer tannins.

Beaujolais Nouveau

‘Nouveau’ means ‘new’. This is the bubblegum-like, sweet and simple style that’s often more like a boozy cordial than a wine. Part of the reason for this is the fact that it’s made with a process called carbonic maceration that smothers grapes with CO2 so they implode rather than being crushed. The juice is then gently run off, so it is not mixed with drying, textural tannins from the skins. It’s a wine that’s not made to be aged, so you should plan to enjoy a glass as soon as possible after it is bottled for the best experience of the fresh and juicy flavour. By the time next year’s batch is ready, this year’s bottles will already taste stale and tired. This nouveau style is not to be confused with what some might call ‘proper’ Beaujolais styles below:

Beaujolais ‘proper’

Nouveau novelty aside, Beaujolais is a serious wine region with three core levels of quality. The first is straight Beaujolais AOC, where grapes can be harvested from around all 96 villages of the region. Up a notch then is the mid-range Beaujolais-Villages AOC, which used grapes from the North of the region and from a designated 39 of the villages only. At the top of the quality tree are ten Beaujolais ‘Crus’ which are specific villages that are named on the label and each is know for its particular qualities, though all are made with Gamay. These villages are Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly.

Tasting Tour

Try these easy-to-find Beaujolais wines to see why they deserve to be on your shopping list!

Beaujolais-villages ‘l’Escarpe’ 2018, £5.99, Lidl

Tangy nose and a very fruity, raspberry-scented palate. Exceptionally easy drinking and only 12.5% abv.

Available in store. 

Beaujolais-villages, Reserve du Pizay, £8, Co-op.

Another very easy drinker, this time with some darker, more blackcurrant fruit thrown into the mix. Juicy and soft with a hint of spice and wild strawberry. This would be great slightly chilled.

Find it here. 

Chiroubles, Beaujolais Cru, 2018, £10, Co-op.

For a Cru, this is truly excellent value - and the bottle is gorgeous too. One of the more elegant Cru wines, this is silky and spicy with summer berry notes and not too heavy on the alcohol.

Find it here. 

Saint-Amour, Domaine Des Côtes de la Roche 2018, £10.95, The Wine Society.

An elegant ‘Cru wine and one of the lesser known ones, this is a light red that’s pronounced in flavour with both black and red cherry notes and very silky, but noticeable tannins. A good food Beaujolais.

Find it here.

Régnié, Julien Sunier, 2018, £21.50 from BBR

Lovely, vibrant, aromatic wine packed full of personality and crunchy, red apple and berry notes. Lots going on here. Worth the step up in price.

Find it here.

Jean Foillard Morgon, Cote du Py, 2017, £27.99 from thegrapestore.com

Exceptional, perfumed, silky, spicy light red with gorgeously ripe cherry and strawberry fruit. 

Find it here.

6 Zinfandels You Need To Discover

Words by Aidy Smith 

Zinfandel is one of my all-time favourite grape varieties. At 21 my foray into the world of wine began just outside of San Francisco, where I was living at the time. Lodi, Dry Creek (Sonoma) and Napa were literally just on the doorstep and so the insane Zin I was able to get in my glass really made me fall in love.

Fast-forward to today and I’ve constantly been on a mission to source some of the best in the UK. We aren’t as spoilt for choice as our friends over in the USA, however, slowly but surely we’re getting more big, bold, delicious Zinfandel on our shelves.

Today, I’ve put together a list of 6 must-discover beauties that are available to warm you up as we enter the Winter and whatever the remainder of the year has in store for us…! Buckle up and get ready for a Zinfandel hug. Quite possibly the most comforting grape variety on the planet.

2017 Oak Farm Zinfandel

Deriving from Lodi where almost 40% of California’s premium Zin call home, this is also one of the oldest-vine areas for the grape. Oak Farm has always been at one with nature, which is why you’ll find many of their vineyards certified as green and sustainable. Its name is a nod to the countless oak trees that have been growing at the property for centuries, even before 1860 when the wineries colonial-style house was originally built. To this day as you meander through the vines, colossal oak trees tower above.

This Zin comes from a select few vineyards in Lodi, one of which was planted in 1958 giving it that extra punch of depth and boldness. You can expect to find cedar oak, earthy cocoa and eucalyptus on the nose with dark meadow berries, blackberries and lashings of milk chocolate on the palate with violet.

ABV: 15%
Buy: £23.35 from James Hocking Wine

Joel Gott Zinfandel 2017  

I love Joel Gott for two reasons. Firstly, he makes exceptional wine (as we’re about to find out) and secondly his burgers are sensational – often pairing extremely well with the first reason.

As director of winemaking, Joel’s wife Sarah oversees the journey of every grape making its way into the bottle. As she was previously Head Winemaker at Joseph Phelps, you have high confidence this juice will be great too.

Ensuring a representation of California is experienced within, Sarah sources grapes from Amador, alongside Lodi for its old gnarly clusters of vines and Sonoma for a kick of red fruits and spice. Blended together, the result is a rich, jammy and juicy Zinfandel that soothes the palate from the first sip. Think roasted plum, blackberry and blueberry jam and baking spices with a great texture, slight acidity and a soft long finish.  

ABV: 14.5%
Buy: £16.50 from Help4Hospitality

McHenry Hohnen Hazel’s Vineyard Zinfandel 2013

Hold on a minute… an AUSTRALIAN Zinfandel from 2013?! Yep, you read both of those correctly. A distinct terroir and an older vintage for a fabulously affordable price. Now that’s definitely worth sipping on!

Zinfandel was first planted within the Margaret River region in 1972 and the McHenry Hohnen family decided to get their fingers stuck in since the very beginning, so they’ve had nearly half a century of experience with this stunning grape.  

Intense blackberries, cola and spiced vanilla oak sit on the nose with a candied meadow fruit jam, ripe red berries and a dusting of cocoa. All brought together with silky tannins and a smooth rounded mouthfeel.

If one of your relatives loves Primitivo or Zinfandel and you’re always worried about what to get them – you just found the perfect discovery gift.

Region: Margaret River, Australia
ABV: 14.5%
Buy: £21 from Fareham Wine Cellars

Napa Cellars Zinfandel 2016

Napa Cellars is exactly what its name suggests – a stunning representation of wines from the heard of Napa Valley. What we never usually get to explore in Napa (because it’s so Cab-predominant) is a good terroir-based example of Zin, so that’s where this beauty comes in. 

Hand-picked grapes are taken from a variety of the warmest vineyards in Napa Valley; including St. Helena, Yountville, Oak Knoll and Calistoga. Grapes from these warmer climates allow a more concentrated and complex flavour profile for this particular grape – so they do what they can to aid that.

The result? A big burst of stewed blackberries with clove, cassis and spicy black pepper. Blackberry bramble with brown sugar, figs and toasted vanilla oak sit on the palate. Juicy, weighty and bursting with dark flavours!

ABV: 14.9%
Buy: £23 from Vivino

Edmeades, Mendocino Zinfandel 2016

It was 1963 when Dr Edmeades planted his first 11 acres of vines in Mendocino. Just a few years later in 1988, Jackson Family Wines saw the quality of these vineyards and decided to make the Dr. an offer. He accepted.

What I love about JFW (Jackson Family Wines) is that quality is always at the forefront of what they do. I’ve never tasted a wine of theirs I haven’t enjoyed.

We’ve explored Zinfandel from multiple regions, but this one is from the cool, coastal vineyards of Mendocino County and is produced in only limited quantities each year.

You can expect a variety of fresh brambles and berries such as cherries, blueberries and ripe plums on the nose. Take a sip of you’ll find a slight smokiness with brown sugar, blueberry pie and vanilla. The lightest ABV on the list, but by no means lacking flavour.

ABV: 14%
Buy: £22 from Amazon

Apothic Red

OK, I’m cheating a little bit here as this is a blend of Zinfandel, Syrah, Cabernet Sauvignon and Merlot. BUT – in my defence, it’s a bloody beautiful and fantastic example of a mid-week wine around £10. Layers and layers of dark fruits are present throughout, like a baked meadow berry pie, complete with crust and brown sugar. There’s soothing velvety milk chocolate topped off with a kick of mocha and vanilla.

ABV: 13.5%
Buy: £9 from Tesco


Fancy reading more? Then, make sure you also check out 3 Awesome, Autumnal, Austrian Reds!

One Minute Wine Ace: Tempranillo

In the early hours of the morning, you spot him from your window. He’s back: the mysterious cowboy. The man is a legend in these parts and each town has a different name for him. You watch this alluring figure in faded leather boots as he unsaddles his horse. You spoke to him once: his voice was soft as velvet and sweet, like wild strawberry. He smelled of wood smoke mingled with fresh, vanilla tobacco. It has been a long time. He has aged well. 

Introducing Tempranillo, the early-ripening grape (‘temprano’ is Spanish for ‘early’) with notes of wild strawberry and liquorice, often tempered by cinnamon spice and leather from years of ageing in oak barrels. The result is a mellow, spicy wine that’s moreishly chewy. Think of comfortable, worn leather, tobacco and stewed strawberry fruit. Without the oak though, it’s rustic and medium bodied with ripe, bright red fruit. It’s very easy to love!

Fact!

While Tempranillo is now found all over the world, it has always been the flagship red grape of Spain, where it is responsible for 88% of vine plantings. It is the principal grape used in red wines from the famous Rioja and Ribera del Duero regions too. Our cowboy has many aliases, however, even in Spain where it’s also known as Tinto Fino, Cencibel, Ull de Llebre and Tinta del Pais. You may see it in Portugal too as Aragonez or Tinta Roriz. Who said wine was complicated?

Food Match

Tempranillo can handle earthier meats like roast lamb with lots of garlic, or anything with a tomato base, like lasagne. Barbecued meats in general work nicely as do grilled vegetables. It’s the smoke.

Helena’s oldie but a goodie. This time, you’ll remember what you learned!

TASTING TOUR

Tempranillo 1: Rioja

When you think of Tempranillo, your first thought should be Spain. Head straight to the region of Rioja and start with the younger versions before working your way up the age ladder: go from Joven (meaning ‘young’ in Spanish) to Crianza, then Reserva and, finally, Gran Reserva. The difference is the amount of time the wine has aged in oak and then in bottle before release. Both bottle and oak age increase as you move up the scale.

Try La Rioja Alta ‘Gran Reserva 904’, 2011

This fantastic producer hails from the Rioja Alta, Rioja’s largest subregion, where the Tempranillo is perfectly suited to the cooler climate thanks to the Atlantic climate and higher altitude. The 904 is only made a few times each decade and the 2011 version shows beautiful concentration with a perfume of tobacco, dark fruit, spice and prune. On the palate, it’s full but refreshing with fabulous ripe and dried fruit notes and a cool acidity. Worth splashing out on for Christmas!

Find it for £50 a bottle from Armit Wines and other retailers.

Tempranillo 2: Ribera del Duero

Stay in Spain, but mosey on over to Ribera del Duero: an exciting area for Tempranillo where wines traditionally have more body and power than those from Rioja thanks to slightly different geography.

Try Psi Bodegas y Vinedos Alnardo 2017

The modern wine world meets tradition here in this powerhouse of a wine from one of Ribera de Duero’s most celebrated winemakers, Peter Sisseck. Concentrated, brooding and intense, with lush, dark fruit tannins and spice. It’s the iron fist in the velvet glove. 

Find it at Corneyandbarrow for £27.25

Tempranillo 3: Douro

In Portugal’s Douro region, Tempranillo is known as Tinta Roriz. It’s one of the principal blending grapes in Port, but is now also making some stunning, still, dry wines that simply must be tasted.

Try Castrum Douro Red

Made by renowned producer Quinto do Crazto, this Tinta roriz wines shows what brilliant value Portuguese red wines can be. Think plum pudding in a glass with caramelized raisins. Delicious!

Find it at CO-Op for £10

Tempranillo 4: Australia

Various regions in Australia are now producing some delicious, juicy, red-fruited Tempranillo from the Margaret River region in the West all the way over to the Barossa Valley in the East.

Try The Hedonist Tempranillo, McLaren Vale

This one from McLaren Vale is meant to be a more youthful, soft and  juicy style, with vibrant red fruit  and liquorice flavours.

Find it at Fareham Cellars for £15.50 a bottle

Like this One Minute Wine Ace? Try our other pieces for Chardonnay, Cabernet Sauvignon and One Minute Wine Ace: Pinot Noir, One Minute Wine Ace: Sauvignon Blanc and Cotes du Rhone.