Tag Archives: red wine

‘A Walk On The Wild Side’

26 Friday Apr 2019

Posted by in Wine

≈ Leave a comment

Tags

, , , , , , , , , , , , ,

793cd080-0322-45a4-9889-66579f1f4ec5

 

The wine market is a dangerous place to be right now, especially when 99% of products are imported and reliant on the relative strengths and weaknesses of the currencies from whence they come. If you lob a grenade on the value of those key currencies, you have to adapt quickly.

Do you offset the collapse of sterling, continuous inflationary rises and duty, by buying cheaper plonk, or do you accept that you have to drink less but better.

Personally, I don’t think that good wine is expensive, not because I’m rich, but when a couple of cappuccinos cost six quid and a pint of craft ale almost the same, expecting a naturally made, labour intensive, product like wine to cost just a few pence more is living in ‘La La Land’ – to quote a popular movie.

If I’m being forced to pay more for my wine, I don’t want that extra money to go on a factory made brand, I want to drink something distinctly different and jolly hard to get.

Let’s – in the words of the late, great Lou Reed – take a walk on the wild side.

Marcillac is a tiny, obscure, appellation near Clairvaux in Aveyron, north of Rodez,comprising some eight growers making wines exclusively from the Mansois grape, otherwise known as Fer Servadou.

For almost a thousand years vineyards were the base of the regions economy until they were devastated by phylloxera in the 1860’s. 

The style and, more importantly, the philosophy of the wines are closely connected with the area. Violet tinted, brilliantly fresh reds packed with redcurrant fruit, and an underlying, almost medicinal quality. The medieval citizens of Rodez used to drink Marcillac for their health because it was preferable to the local water.

Peirafi is Jean Luc Matha’s special cuvee based on rigorous selection of old vines fermented in open tanks then aged in well seasoned foudres for 20 months. It’s a big mouthful of forest fruits, spices and an almost mineral acidity, angular and refreshing with a sort of haunting earthiness.

Jean Luc says ‘I love working with the vine up on the hill. And just before I come down, I like to watch the sunset and see how the colours change….I breath and listen to the sounds around me…I am in the midst of nature and feel completely content. The earth, the vine, the frost, the rain and the sun. That, for me, is the beauty of winemaking.’
 
Now, that’s got to be worth more than a couple of coffees!

Advertisement

Mad About Malbec

17 Wednesday Apr 2019

Posted by in Wine

≈ 1 Comment

Tags

, , , , , , , , , ,

OK, who’s willing to admit that when they order ‘Pinot’ they mean Grigio – rather than Noir – and when they cry ‘More Sauvignon please waiter’ they expect it to come from New Zealand – rather than its home in the Loire – and every fool knows that Malbec can only come from Argentina!

Once upon a time, when ‘Hector was a pup’, Malbec came from France, and primarily from Cahors, where it’s known as Cot or Auxerrois – not such romantic names I grant you.

It has a long and glorious history, once considered superior to Bordeaux, and exported throughout Europe and Russia as early as the 13th century.

So what went wrong?  Well, first came the protectionist measures inflicted on the Haut Pays by the canny merchants of Bordeaux to promote their own wines. The slight disruption of the Hundred Years War, devastation by phylloxera, and increased market access – due to the railways – to the cheaper wines of the Languedoc.

Isolated and poor – there was little in the Lot – they were still struggling well into the mid 1990’s, and as the only appellation in the South West where both Cabernets are persona non grata, it was searching for an identity somewhere between teeth tingling tannic twig juice, for the old folk, and jammy pap for the modern consumer.

Good vinestock, old clones, low yields, barrel maturation and attention to detail, have ensured that some wines have retained the wisdom of the ages.

Classic Cahors should be inky, rather than black, with a dash of medicinal iodine and jam packed with deep, late summer fruit. Expect touches of fig and liquorice, a lash of spice and tar, and a smattering of herby pepperiness. It’s subtle rather than powerful, classy and understated with a touch of astringency and a lingering acidity to cope with the confit and cassoulet!

I’ll be the first to admit that World Malbec Day is a fiendishly clever marketing ploy to promote the wines of Argentina – but why not buck the trend and go crazy for Cot!

‘Mad, Bad And Dangerous To Know’

16 Tuesday Apr 2019

Posted by in Wine

≈ Leave a comment

Tags

, , , , , , , , , , ,

Just what is it, that causes even the most robust of hearts, to flee in the face of a fizzy red? 

Is it the frothy, foaming, cherryade top? The soft, squishy, whiff of summer pudding? the slightly edgy tannic grip? or simply just a fear of the unknown, together with a lily- livered aversion to risk taking.

Back in the day, when be-pinstriped dinosaurs roamed the earth, Sparkling Shirazwas a hard sell, hand sell, kind of wine – it still is – but that’s not because of it’s quality.

I first tried Sparkling Shiraz, in the Barossa at Rockford – early in the morning, with a large plate of bacon and eggs – and if that’s not swashbuckling enough, there’s nothing madder, badder and more deliciously dangerous with a barbie – not the doll!

In a wine world awash with the dull predictability of poor quality prosecco and pinot grigio, a sense of adventure is sorely lacking.

After a swim across the Hellespont, George Gordon, Lord Byron – ‘Roll on, thou deep and dark blue ocean – roll’ – and his old mucker Edward John Trelawny, would quaff foaming tankards of fizzy red  – because as Mary Shelley once said ‘Trelawny lives with the living, and we live with the dead’

Fill your fist with a large one, and sing ….

“Shall Trelawny live? Or shall Trelawny die? Here’s twenty thousand Cornishmen will know the reason why!”