WOTY 2019: Llopart Original 1887 January 1st 2020: it’s time for my Wine of the Year 2019. Of course, there were outstanding candidates this year – each of which gave great pleasure. However, the moment I tasted this Espumosos (sparkling wine) at Llopart in Catalonia, I was convinced it would be WOTY 2019. However, a visit to Llopart with its warmth …
Llopart – fine bubbles from Catalonia
Llopart – fine bubbles from Catalonia The Llopart winery in Catalonia is just 40 minutes away from the bars and cafés of Barçelona. This is the heart of sunny Penedès, an ancient and thriving wine region. Here, the still wines made under the Penedès DO co-exist with sparkling wines all made, (until recently), under the famous name of Cava. While …
Share this Post
Three Colours Red – Beaujolais, Pt.2
Three Colours Red – Beaujolais, Pt.2 Beaujolais part 1 was mostly a love letter to the region where my wine journey started. This part 2 is Three Colours Red. It covers the three main divisions, namely Beaujolais, Beaujolais-Villages, and four of the ten Beaujolais crus. There is a wine recommendation for each one from encounters over the past couple of years. Then, …
Share this Post
Lessini Durello – Exciting Fizz from the Veneto
Lessini Durello – Exciting Fizz from the Veneto Between Verona and Vicenza in Northern Italy lies a currently obscure DOC, based on a little known Italian white grape variety called Durella. Eclipsed by Venetian vinous heavyweights such as Valpolicella, Soave and Prosecco, the tiny enclave of Lessini Durello nevertheless makes unique sparkling wines. Now, some thirty years after becoming a …
Share this Post
Asolare: drinking Asolo Prosecco Superiore DOCG (Pt.2)
Asolare: drinking Asolo Prosecco Superiore DOCG (Pt.2) Part 1 introduced the Asolo Prosecco Superiore DOCG, setting it in a cultural context and describing its relationship with the larger Prosecco DOC and the neighbouring Prosecco DOCG of Conegliano Valdobbiadene. Now Part 2 features a dozen recommendations for Asolo Prosecco Superiore DOCG. In style, these range from bone-dry to sweet, each with food …
Share this Post
Asolo: Prosecco with a sense of place (Pt.1)
Asolo: Prosecco with a sense of place (Pt.1) On a clear day in Venice, take a moment and look inland to north-north-west. On the horizon, shimmering in a lagoon haze, are a range of hills forming the first outliers of the alps, some 60 km distant across the pancake-flat land of the pianura. Here lies the town of Asolo; perched on …
Share this Post
Mirabeau: Rosé from the Côtes de Provence
Mirabeau: Rosé from the Côtes de Provence This article is about Provençal rosé and the wines from one of its leading companies, Mirabeau. Mention the word “Provence” to virtually anyone, and that will invoke an immediate response, accompanied by a smile. Such is its resonance. The images and memories it conjures might be of chi-chi glam locations; of Aix-en-Provence or the …
Share this Post
Mosnel EBB – White Gold for the 180th Birthday
Mosnel EBB – White Gold for the 180th Birthday Recently, Franciacorta winery Mosnel celebrated its 180th Birthday, and I was privileged to be invited to take part. In the course of their celebrations, they had a very special treat. It was an opportunity to taste every release of their vintage Franciacorta called Mosnel EBB, back to the very first vintage of …
Share this Post
Friday Night Fizz Night
Friday Night Fizz Night What a week for the UK! Huge divisions have been opened up over Brexit, with politicians of all hues and financial markets in turmoil, while Iceland thrashed England at Euro 2016. So take your pick about what’s gloomy for you. But just because we are living in turbulent times, it doesn’t mean that we can’t still …
Share this Post
I’m forever making Bubbles
I’m forever making Bubbles. Making Bubbles is a popular Wine Alchemy event; how different ways to create sparkling wines. Each has advantages and disadvantages. Wine comes from the alcoholic fermentation of freshly picked grape juice. We regard this as straightforward chemistry nowadays. However, that understanding is relatively recent. We know now that yeast digests the sugar in the grapes, producing alcohol and …
Share this Post