I realised yesterday that I’d written something without really explaining what I meant, so here’s my chance to put it right. I’d gone on a bit about Ant being a fan of picking New World wines as opposed to me who seems to be picking Old World wines. For those of you who haven’t the …
Sometimes the choice of wines we have over here in the UK can be a bit of a bugger. Especially when it comes to trying to convince your mates to have a go at a Californian Cabernet Sauvignon. I’ve been having a good old think myself.
This weekend I was out in Norway for a family birthday so it gave me a great opportunity to have a go at a wine from the Vinmonopolet. Those of you who don’t know, people in Norway have to buy their wine from government shops. On the upside you get a huge choice from all …
Merlot’s one of those wines that’s made all over the place. That being the case you’re pretty lucky when it comes to the “eat what the locals eat” mantra. Only thing you’ve got to think about is the style of Merlot that you’re going to be drinking.
As from last yesterday’s post, you know what the Chile producers have done in the past. Keep it cheap, simple, and good. The Merlot they produce has had a consistent style of medium bodied, and very much a fruit driven wine. That is, it’ll taste like blackcurrants and dark cherries, maybe a bit of plum …
If you’re any kind of regular wine drinker in the UK then you’ll have drunk Chilean wine before. Its greatest success has been the ability to stick a bottle of wine on our shelves at £5-£10, in a number of grape varietals, and have them all tasting pretty damn good. What can be better than …
#NWTW Week 27: The Great Thing About Chilean Wine Right Now Read More »
As Ant rightly pointed out in his post, we haven’t had a red wine for a while, so in honour of the country’s footie team being one of the absolute highlights of the soccerball world cup, we’re heading off to Chile, for their take on one of the most famous red grapes in the world …
So I have to say I kind of cheated without meaning to cheat before writing this. As myself and Ant were talking about what to go for next week, we had a quick natter about what we thought, and he may have let it slip what the average thoughts were on the Carménère week. Put …
So I’ve had a quick look at the web to see what’s suggested. It’s basically ranging from a well-grilled rib-eye steak to a cheeseboard. We’re going to get some deep black fruit, a bit herby, and the occasional bit of red pepper if the tasting notes are anything to go off. Well this is effectively …
#NWTW Week 2: Food Pairing With Chilean Carménère Read More »
I’m just going to skip the “Intro to Carménère” bit here, cos Chile is the place where Carménère has found its home. It used to be a Bordeaux variety, but when a little pest called phylloxera destroyed most of Bordeaux’s plantings in the early 19th Century it wasn’t replanted like the Merlot and Cabernet Sauvignon.
