Wines

Training Notes 2024

White Wine

CUNA DEL SOL SAUVIGNON BLANC, CHILE: (LIGHT-BODIED WHITE)

Located in Chile’s Colchagua Valley, Vina Siegel is a long-established family winery with Alberto Siegel at the helm. They make wines under the Cuna del Sol label. Nearly 2,000 acres of land are now cultivated in vineyards all over the country, from the foothills of the Andes Mountains to the cool coastal areas by the Pacific Ocean. These varied climates allow them to grow grapes ideally suited to making both red wines and white wines. This wine has summer-time scents of hawthorn and elderflower with bright juicy flavours of nectarine and pink grapefruit. Like most Sauvignon Blancs, it is unoaked. Cuna del Sol make an easy-drinking, fruity, flavoursome Sauvignon that is suitable for a wide range of tastes. Chile makes wines that are a perfect style and price to be ‘house wines’. Siegel are certified as a “Sustainable Wine of Chile”. They have a detailed environmental management programme and are reducing year-on-year the amount of chemicals used in the vineyards.

BOSCO PINOT GRIGIO, ITALY: (MEDIUM-BODIED WHITE)

This Pinot Grigio comes from a co-operative winery close to Venice. It is a lean and refreshing wine with the flavour of Royal Gala apples and roast hazelnuts. Now Pinot Grigio from this region (Veneto) is designated DOC and therefore has to reach the stricter rules demanded by the DOC regulations. The quality of Pinot Grigio all across the region has therefore improved. This is ideal as a house wine. It has enough fresh, mouth-tingling acidity to be refreshing but also enough body and richness to make you feel there is some depth. Suitable for a whole range of tastes. No oak. The Bosco winery is actively promoting among its members the use of sustainable treatments in the vineyards. In one large single vineyard they have two ongoing projects with the university of Padova: water saving (through some new technologies that are now saving 30% of the water once used to irrigate the vineyards) and elimination of chemical weedkiller and use of much less intensive treatments. In fact, next year they begin to release two new organic wines.

FOOD MATCH: Chicken, turkey, pork and white fish.

HEAD OVER HEELS CHARDONNAY, AUSTRALIA: (FULL-BODIED WHITE)

Berton winery has become one of the forerunners in the Australian wine industry through making classy wines all the way from entry-level to very individual single-vineyard wines. “A contemporary winery with an emphasis on all that is casual, friendly and approachable in wine” is how Bob Berton describes his winery. An elegant and beautifully-balanced fruit driven wine, this Chardonnay is full of tropical fruit flavours. Made from grapes grown in Padthaway there is a mixture of peach, mango, mandarin and kiwi fruit flavours. A lovely crispness runs leads to a long and tasty finish. Extended lees contact gives it a smooth texture. No oak.

FOOD MATCH: Chicken, pork and turkey dishes as well as fish

BLANCO NIEVA VERDEJO, RUEDA: (MEDIUM-BODIED WHITE)

This wine is made 100% from the Verdejo grape grown at altitude in the Rueda region of northern Spain where the sandy, stony soil and the warm daytime/cool night-time climate gives a fruitiness and a crisp liveliness to the wine. It is made by Martué, who also make the red Martué Pago (see below). The Blanco Nieva winery is famous for having the oldest Verdejo vineyards in Spain, more than 100 years old. They are located 900 metres above sea level in the mountains above Segovia city. The wine has delicate aromas of white flowers followed by flavours of white peach and a beautiful lightness and freshness. This is a special Verdejo, which is still one of the most fashionable grapes currently in Spain.

FOOD MATCH: Seafood of all kinds. Great with Seabass

TREIZE VENTS PICPOUL DE PINET, LANGUEDOC (FULL-BODIED WHITE)

A classic version of this increasingly popular grape variety from Domaine des Lauriers. The Picpoul grape is considered to make its best wines in the Pinet region ON THE Mediterranean coast of southern France. It is firm-bodied and dry with a crisp acidity. An attractive green-gold in colour, this wine is full-bodied and rich in the mouth with a mouth-watering lemon zesty freshness and crispness. No oak. This is made by a committed, authentic artisan family producer (Domaine des Lauriers) in an area dominated by big companies. The Domaine des Lauriers has for several years been committed to an approach that creates quality wine while respecting and protecting the environment. They follow the principles of the Haute Valeur Environnementale though they do not seek certification. The aim is to reduce to zero the impact of agricultural practices on the environment. This is done by continued management of water and air resources, management of biodiversity with non-crop areas and grassy strips and management of soil and energy resources to increase microbial life and biodiversity.

FOOD MATCH: Seafood or saucy chicken dishes. Also roast chicken and turkey

AUNTSFIELD SINGLE VINEYARD SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND: (MEDIUM-BODIED WHITE)

This is a handcrafted wine, offering scents of passion fruit, lime and lemongrass followed by the whole spectrum of typical Marlbrough flavours from mango and guava through peach and apricot to lovely citrussy lemon and lime. And through it all shines the individuality of a single vineyard site.

FOOD MATCH: Prawns, oysters, crab, mussels, white fish.

Rosè Wine

Tlg TEMPRANILLO, CARINENA, SPAIN: (FULL-BODIED RED)

Carinena is an ancient region in Spain in terms of winemaking but it is only now making its way back into the modern international market. Because it doesn’t yet have worldwide recognition, its prices are good even though quality is high. The Covinca co-operative winery is a good example of this. Their presentation is very good and their quality of fruit very high. This is an unoaked entry-level Tempranillo that is a Spanish option for a varietal house wine; simple, fruity, easy-drinking and very good value. There are no harsh edges, just smooth, juicy berry flavours.

FOOD MATCH: A good all-round wine for red meats and vegetables of all sorts.

Red Wine

CUNA DEL SOL CABERNET SAUVIGNON, CHILE: (MEDIUM-BODIED RED)

Located in Chile’s Colchagua Valley, Vina Siegel is a long-established family winery with Alberto Siegel at the helm. They make wines under the Cuna del Sol label. More than 700 hectares of land are now cultivated in vineyards all over the country, from the foothills of the Andes Mountains to the cool coastal areas by the Pacific Ocean. These varied climates allow them to grow grapes ideally suited to making both red wines and white wines. Chile has the ideal climate for growing healthy, tasty, fruity grapes that give very pure-flavoured wines. They are very easy to drink and exactly the style the majority of customers are looking for: the tannins are soft and supple and the fruit flavours are clean and clear and juicy. Super-ripe fruit flavours of red berries, dark cherries and blackcurrants with soft tannins and a good long finish. The Cuna del Sol style is to be fruity, soft and flavoursome. Siegel are certified as a “Sustainable Wine of Chile”. They have a detailed environmental management programme and are reducing year-on-year the amount of chemicals used in the vineyards.

FOOD MATCH: Red meats of all kinds.

CUNA DEL SOL MERLOT, CHILE: (FULL-BODIED RED)

The Merlot grape has the advantage of naturally making soft, supple and smooth wines that have a gentle texture in the mouth and are attractive to a wide range of tastes. This Merlot has plum, damson and morello cherry flavours together with the sweet aroma of vanilla which all combine in this deliciously fruity wine, easy, approachable wine. Siegel are certified as a “Sustainable Wine of Chile”.

FOOD MATCH: A good all-round wine for red meats and vegetables of all sorts.

HEAD OVER HEELS SHIRAZ, AUSTRALIA: (FULL-BODIED RED)

Berton winery has become one of the forerunners in the Australian wine industry through making classy wines all the way from entry-level to very individual single-vineyard wines. “A contemporary winery with an emphasis on all that is casual, friendly and approachable in wine” is how Bob Berton describes his winery. This Shiraz makes the most of the hot Australian climate which gives the wine its soft texture and rich, ripe flavours. It has expressive aromas of blackberry and plums along with toasty sweet oak. A generous and concentrated palate offers flavours of blackberry and black cherry with coffee and vanilla character coming from the oak.

FOOD MATCH: Rich red meat dishes; steaks, roasts and good quality stews.

MADRIGAL MALBEC, MENDOZA, ARGENTINA: (FULL-BODIED RED)

This wine is made by the Familia Cassone winery in Mendoza, the top wine region of Argentina. Some of their vineyards were planted by the grandfather of current winemaker Federico Cassone and are now 100 years old, giving deep, deep colour and rich, intense fruit flavours. The Malbec grape is what the country is now famous for all around the world. It has a natural power and strength with rich bramble fruit flavours of blackberries, blackcurrants as well as plums together with a dark chocolate intensity. This richness is made even more intense by the warm and sunny climate. It spends 6 months in American oak barrels, giving a softer, silkier mouthfeel.

FOOD MATCH: Roast beef, roast lamb, rich stews and steaks.

MILETO RIOJA CRIANZA, SPAIN: (MEDIUM-BODIED RED)

Mileto wines come from the Alvia winery in Rioja Alta (Al via mean at the road/on the road) pointing to the fact that the winery is on the famous Camino walk which finishes at Santiago de Campostela. The grapes come from 30 hectares scattered across this sub-region of Rioja (the furthest north of the three sub-regions). The choice of vineyards had been made based on the orientation of the plots, their microclimates, their low productivity and the age of the vineyards. This crianza is made mostly from hand-harvested Tempranillo grapes aged in oak barrels for 12 months, this is a deep cherry red with complex aromas of cherries, strawberries and toasty vanilla; a serious and deeply flavoursome crianza.

J LOHR SEVEN OAKS CABERNET SAUVIGNON, CALIFORNIA:

(FULL-BODIED RED)

J Lohr is a big and important producer in the US market, known for the richness and concentration of its wines. This Cabernet Sauvignon is typical of the style of quality Californian wines. It has big, rich juicy, fruity flavours that come from grapes ripening perfectly in the warm, sunny climate and smoky, toasty overtones that come from ageing in oak barrels. A deep red-purple in colour, it has rich, ripe aromas of blackcurrant, blueberry and cherry overlaid with toasty, vanilla notes. It has surprisingly gentle tannins and a soft finish. J Lohr have an extensive sustainability programme and are certified sustainable by the California Sustainable Winegrowing Alliance. This sustainability extends from energy conservation and controlling water usage to fortifying the soil with organic compost and chippings from vine cuttings, Permanent cover crops limit carbon dioxide emissions and weed growth, preserve soil integrity, enhance soil health, and prevent erosion. And solar technology gives them ever higher levels of clean energy. Pests are restricted by the introduction of predators rather than spraying.

FOOD MATCH: Rich red meat dishes; steaks, roasts and good quality stews.

AUNTSFIELD SINGLE VINEYARD PINOT NOIR, MARLBOROUGH, NEW ZEALAND: (MEDIUM-BODIED WHITE)

When Ben and Luc Cowley’s parents bought the Auntsfield property there wasn’t a vine to be seen. Only later did they learn they had bought the site of the first vineyard ever planted in Marlborough. Marlborough is a dry and sunny region; the Southern Valleys, where Auntsfield is situated, is still drier and cooler. The high mineral content of the soils helps give riper, structured, textured, minerally wines. The grapes for Auntsfield Single Vineyard Pinot Noir come only from the Auntsfield estate whose first vineyard was planted in 1873.This is a handcrafted wine with dark cherry and damson aromas. The grapes are hand-harvested and hand-sorted and the wine is aged in French oak barrels for 10 months. On the palate this is silky smooth with a purity of fruit flavour: ripe red berries and damson. And in the background there are suggestions of a dark chocolate intensity. And through it all shines the individuality of a single vineyard site. FOOD MATCH: Prawns.

Sparkling Wines

BOSCO PROSECCO FRIZZANTE, ITALY: (SEMI-SPARKLING)

Bosco is a modern-day co-operative, quality-conscious and forward-thinking. It is based in the Prosecco region in northern Italy and specialises in Prosecco wines from grapes grown around Treviso. This is a fresh, fruity and floral semi-sparkling wine that is not as bubbly as a Champagne (or Prosecco Spumante); it leaves a little tingle on the tongue. lt is soft on the palate and leaves a nice aromatic aftertaste. It comes from the region of Treviso, north of Venice. The Bosco winery is actively promoting among its members the use of sustainable treatments in the vineyards. In one large single vineyard they have two ongoing projects with the university of Padova: Water saving (through some new technologies we are now saving 30% of the water once used to irrigate the vineyards) and elimination of chemical weedkiller and use of much less intensive treatments. In fact, next year they begin to release two new organic wines.

FOOD MATCH: Good as an aperitif or with canapés.

FURLAN PROSECCO FRIZZANTE, ITALY: (SEMI-SPARKLING)

Prosecco is the sparkling wine that comes from Italy, north of Venice, made from the Glera grape. It is a fresh, fruity, aromatic wine that has a floral fragrance and leaves a nice aromatic aftertaste. Frizzante is semi-sparkling; the bubbles give a softer, gentler feel in the mouth than Champagne. This comes from the high-quality family-run Furlan family estate in the historical part of the Prosecco region. It is slightly off-dry. Furlan are certified biodiversity-friendly by the World Biodiversity Association. It certifies that the company is commitment to viticultural practices with a low environment impact to safeguard biodiversity of the whole of the animal and vegetal species living in the area. This sustainable approach is aimed to protect the vineyards and the surrounding environment to guarantee healthy and high-quality grapes. This approach includes low-impact methods of pest and weed control, reconstitution of soil fertility, rational management of water resources, planting of hedges, use of renewable sources for energy supply and lower CO2 production