tag:blogger.com,1999:blog-73288273009188762182024-03-14T04:27:24.224+00:00The Empty GlassAnonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-7328827300918876218.post-11997444277505035072017-01-17T22:58:00.002+00:002017-01-18T17:00:51.694+00:00Another Empty Glass: Rugra Nivö, Nibiö 2011<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YNwTBsRu_4jThXo_54tO1cw2BcQhHjWBfMT5n9Q_zqjXx_8KLkNqoS-LbRrCL_-dZF7qH33XXR3Dt-DTpiJUL0ZrjdP88KWqSnWNL50HVvCHKfacjFifTdICY4psrKt0UFsCGe2Ls8qu/s1600/IMG_20170116_225827_464.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YNwTBsRu_4jThXo_54tO1cw2BcQhHjWBfMT5n9Q_zqjXx_8KLkNqoS-LbRrCL_-dZF7qH33XXR3Dt-DTpiJUL0ZrjdP88KWqSnWNL50HVvCHKfacjFifTdICY4psrKt0UFsCGe2Ls8qu/s200/IMG_20170116_225827_464.jpg" width="200" /></a>In a desperate attempt to get some scribbles down, here is one of the wines I've tippled of late that has really caught my attention and brought me to care for a small flutter of words. Nivö; a Nibiö or rather Dolcetto, though not as you know it however, as this Dolcetto <i>is</i> Nibiö.<br />
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<i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh. Being </span></i><i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well, having passed his WSET L3 </span></i><i style="background-color: transparent; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;">with distinction</span></i><i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;">. Rob is also a deft hand at c</span></i><span style="background-color: transparent; font-size: xx-small; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica";"><i>ircumlocution.</i></span></span><i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;"> If you'd still like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a></span></i><br />
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Nibiö is a clone of Dolcetto that is distinguishable in the vineyard by it's red stems (And later in the winery by it's bloody marvellous juice no doubt). <br />
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Azienda Argricola Rugra Di Zucchi Luigia is, I believe you'll agree when I say this, a colossal estate of two whole hectares of vines - four hectares in total when you add in the other two hectares of land untainted by vines; Beehives make up some of the balance, for those of you interested. Luigia was an amateur beekeeper and winery until she took the leap to 'go pro' with her wine game in '97 - spoiler alert - despite her modest 10,000 bottle output, she's made a cracking choice based on the wines she's made.<br />
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These two hectares are tended organically and amongst them Luigia has something of a super parcel of, you guessed it, Nibiö. Bottled as a Monferrato Rosso, Nivö is an unrepentant eye, nose, and palate catcher.<br />
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I cracked this opened with Toby on his recent trip to Edinburgh, meant to be a quirky drop to cap a night off on, Nivö had other plans. Our noses were no sooner into the glasses than instantly our highfalutin wine nobbery was top flight once more. The room abounded with echos of elegance and subtlety all wound up in a charming confidence all not seen since <a href="https://www.youtube.com/watch?v=q4WmRoeo6d8" target="_blank">John McGinn came back from injury and popped away that third goal for Hibs against Dundee United</a>*.<br />
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However, <i>what should you expect</i>? Look for a pronounced, youthful and already complex nose of black cherry, floral notes, blackberries and a dusting of dark chocolate that meshes with a hint of earthiness that is creeping through in all the right proportions. On the palate you're introduced to a medium, almost light bodied wine with ripe black cherry on a mineral canvas. There's just a prefect balance here between the concentration of fruit and the structure of the wine, the mouth-feel is dry but uplifted and refreshing, you don't want the stony finish to end, and the wine obliges with an exceptional length. Another really appealing aspect here is the elegance that ties this wine together. It is never too much despite its intensity and without paying it attention you could register it as a light refreshing Pinot-lookalike with style and grip.Yet, there is so much more to this, it's own sense of self and it's a 'B side' grape variety with a purpose and the staying power to make you want another bottle in the future. It's just bloody lovely. And, if you hadn't gathered, it's quite captivating.<br />
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<span style="font-family: inherit; font-size: x-small;"><span style="font-size: xx-small;"><i style="font-size: small;">Disclaimer and shameless plug, I sell this wine - mainly to myself. There a limited parcel that can be purchased at <a href="http://www.woodwinters.com/Wine/Still/Rugra-Dolcetto-Nibio-2011/" target="_blank">WoodWinters, Wines and Whiksies for £15</a> (I KNOW, RIGHT!?!?!) Otherwise the fine folk of Raeburn</i><span style="font-size: xx-small;"> </span><i><span style="font-size: xx-small;">Fine Wines will happily sort you out if you email </span></i></span><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><span style="white-space: nowrap;"><i><a href="mailto:ben@raeburnfinewines.com">ben@raeburnfinewines.com</a></i></span></span></span><br />
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<span style="font-size: x-small;">*Our own confidence on this particular comparison was not impeded at all by the fact that that faithful game was yet to happen. </span>Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-69813997860488752832016-08-28T01:45:00.001+01:002016-08-28T20:01:47.194+01:00The Empty Glass Episode 2 - Good Idea/Bad Idea. Who let it happen again? First and foremost we should genuinely apologise for the expletives, specifically the quantity of them. But seriously though you must have expected this seeing as you have shuffled back here to what is essentially a conversation you would find in the back of a poorly lit pub in a time forgotten that happens to serve nice wine.<br />
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In this episode we discuss the following;<br />
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You guessed it the theme of this show is good ideas and bad ideas in wine with plenty of other tangential and tenuously linked topics.<br />
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We discuss bio-dynamic wines at one point and my incredible editing of most of Rob's potentially litigious remarks make it more stream of conscious than dialogue. Also for anyone wondering what bio-dynamic wines are have a look <a href="https://en.wikipedia.org/wiki/Biodynamic_win" target="_blank">here</a>.<br />
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Rob also unravels at the end while eating a pizza and forgetting where he is. All in all a successful second episode.<br />
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Our recommendations this week are;<br />
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<b>Bürklin Wolf Riesling Deidesheim 2014:</b><br />
Floral and earthy undertones with delicious tropical fruit. Almost new world Riesling flavour profiles due to the Pfalz microclimate. Delicious stuff and of course bio-dynamically produced. Good Idea.<br />
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<b>Hegarty No.2 Cuvée 2011:</b></div>
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Full to the brim with dark berried fruits, sweet spice from twelve months in oak with floral and herby aromas over the beautiful base of fruit and spice. A great example of a complex wine with all of its components in harmony, just like the aforementioned 'Good Idea' of bio-dynamic principles. Good Idea.</div>
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<b>Luigi Maffini Kratos Fiano:</b><br />
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According to Rob, 'Italy's answer to Riesling'. Need we say more? Oh ok, heaps of minerality from volcanic soils are complimented by cool, pure apple, pear and peach fruits. Incredibly structured. Good Idea.<br />
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<b>Top Out, The Cone:</b><br />
According to Rob the best IPA in Scotland. This time we won't say anymore. Good Idea.<br />
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<i>On a side note, both myself and Rob will occasionally recommend wines from our employers, but this is merely as we have been enjoying them recently and always endeavor to have as wide a scope as possible, but there are only so many hours in the day, or as Rob puts it, 'only so many wine merchants on his commute'. These are also expressly our thoughts etc. </i><br />
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<i>Also don't take us too seriously. Except when we say we don't care for Boris Johnson. We mean that. </i>Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-48833306801825231562016-07-15T23:58:00.000+01:002016-09-03T13:54:26.366+01:00An Empty One<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We both catch up with each other, </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rob argues that the lack of access to decent wine was the cause of #Brexit. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rob recommends some lovely Champagne and Shane (Toby) raves about Yellowbelly beers and Clos du Val Zinfandel.</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Shane also predicted a Portugal win for the euros, but didn't bet on them... sap.</span></span><br />
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<i style="font-family: "helvetica neue", arial, helvetica, sans-serif; font-size: xx-small; line-height: 21.55px; text-align: justify;"><span style="color: rgb(34 , 34 , 34);">@<a href="https://twitter.com/thobiasinkblot" style="color: black; text-decoration: none;" target="_blank">thobiasinkblot</a> is a keen wearer of scarves and enjoys a good Cabernet</span></i><i style="font-family: "helvetica neue", arial, helvetica, sans-serif; font-size: xx-small; line-height: 21.55px; text-align: justify;"><span style="color: rgb(34 , 34 , 34);">. He has been writing for Empty for ages and ages and currently can be found in an undisclosed location near London. After getting the wine bug he has a distinction in level 2 and 3 of the WSET he plans on attempting the Diploma in 2015. He also is quite fond of narratives in the third person. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a></span></i><br />
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i style="line-height: 21.55px; text-align: justify;"><span style="color: #222222; font-size: xx-small;"><a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank"><br /></a></span></i></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i style="line-height: 21.56px; text-align: justify;"><span style="color: #222222; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh, He's somehow found himself as the President of the <a href="https://twitter.com/iwsscotland" style="color: black; text-decoration: none;" target="_blank">@IWSScotland</a>. Being </span></i><i style="line-height: 21.56px; text-align: justify;"><span style="color: #222222; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well, having passed his WSET L3 </span></i><i style="line-height: 21.56px; text-align: justify;"><span style="color: #222222; font-size: xx-small;">with distinction</span></i><i style="line-height: 21.56px; text-align: justify;"><span style="color: #222222; font-size: xx-small;">, not to mention Rob has a fondness for having his ego stroked, demonstrated the purring he made while receiving a WSET Scholarship. Rob is also a deft hand at c</span></i><span style="line-height: 21.56px; text-align: justify;"><span style="color: #222222;"><i>ircumlocution.</i></span></span><i style="line-height: 21.56px; text-align: justify;"><span style="color: #222222; font-size: xx-small;"> If you'd still like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a></span></i></span></span><br />
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Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-85901471589578337182016-04-18T21:37:00.001+01:002017-04-29T14:39:24.951+01:00Butter, Booze, N BloodButter, booze, N blood. I dread to think of the folk who will no doubt find us via this search term. Alas, this is a story that needs to be told. This is simply a nod of the cap to one of my greatest loves, butter. I best advise; vegetarians look away and vegans remove empty from your history bar for I am about to chew some serious fat. <br />
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<i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh, He's somehow found himself as the President of the <a href="https://twitter.com/iwsscotland" style="color: black; text-decoration: none;" target="_blank">@IWSScotland</a>. Being </span></i><i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well, having passed his WSET L3 </span></i><i style="background-color: transparent; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;">with distinction</span></i><i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;">, not to mention Rob has a fondness for having his ego stroked, demonstrated the purring he made while receiving a WSET Scholarship. Rob is also a deft hand at c</span></i><span style="background-color: transparent; font-size: xx-small; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica";"><i>ircumlocution.</i></span></span><i style="font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: "helvetica"; font-size: xx-small;"> If you'd still like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black;" target="_blank">emptyglassie@gmail.com</a></span></i></div>
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What dare you ask is this butter, booze N blood nonsense? It's a wee splash of cooking that I've been up too. I might add it is a splash with much inspiration from an Anthony Bourdain reciepe for a pepper sauce from his<i> 'Les Halles Cookbook'. </i>What marks this out from his own sauce is I read splash, delete the <i>'sp'</i> and leave for a much more satisfactory lash of booze in my cooking. This and the fact I didn't go mad on it being a pepper sauce. </div>
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Oh and of course there is also butter. I really, really, really like butter. To the point recently where I have been asked "do you get butter guilt". Obviously given the tittle off this piece this is something of a daft question. </div>
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So, a paragraph and a bit on, I will enlighten you as to exactly what this butter, blood n booze is: It's a steak sauce and it is nonsense of the highest quality. </div>
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I warn you, this is not for those of the weak hearted, nor those who dare not waft the reek of a well trumpeting arse (i.e. it's probably not good for the heart or, post-meal, the nose).</div>
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<i><b>What You'll Need</b></i></div>
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<i>2 Sirlon Steaks</i></div>
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<i>Brandy, a big bold un'</i></div>
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<i>A <strike>sp</strike>lashing of Olive Oil</i></div>
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<i><b>120g </b>of butter cut into cubes</i></div>
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<i>Two stock cubes </i></div>
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<i>Some* Wine Vinegar** </i></div>
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<i>A wee pot</i></div>
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<i>A frying pan</i></div>
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<i>A trusty wooden spoon</i></div>
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<i>Pepper</i></div>
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<i>Salt</i></div>
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<i><strike>A healthy glass of Riesling for keeping your nerves steady</strike></i></div>
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Get everything laid out to use and ready, I find this a bit bang-bang-bang-shit it's done. So fondling about your kitchen looking for stuff is detrimental to this being a heart clogging sauce to die for. </div>
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<b><i>So here we go, game time.</i></b> </div>
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- Throw two of the stock cubes in with about 200ml of wine vinegar and boil and reduce it down to about half that. </div>
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- While that's a-going put about half your butter in the pan and chuck olive oil in there too, heat the pan, and <b><u>ONLY</u></b> sear the steaks on both sides</div>
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- Chuck the steaks on a plate and let the juices seep out</div>
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- Turn the heat on the pan down a little and transfer your reduced stock. Give it a good stirring and try and scrape any of the juices etc. on the pan into the mix</div>
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- Now pour the blood on the plate in and add a wee touch of salt and pepper too to taste</div>
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- Then do your bit for a failing Brandy industry and hammer in the brandy. If you do this on the heat expect a pillar of flame, do it off the heat or don't, either way it's grand. Stir. </div>
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- Transfer the sauce into the pot (Which should be off the heat) again and then drop the remaining butter in and whisk it and allow it to melt in.</div>
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- Now with your lovely dirty pan finish the steaks quickly and serve them up. Put the sauce on the side for folk to pour it over the steak. </div>
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- If you've not had someone make you a side at this point your a tit.</div>
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Enjoy! </div>
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*some = lots</div>
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** Wine Vinegar for me is leftovers. Anything I don't finish goes into one of my 'Soleras', an empty bottle that is just topped up with wine that I've not finished. I've a red and a white on the go at the minute and they're both excellent for cooking. Also if your not a total arse who prides themselves in saying "Left over wine, what's that?" in a faux-joking manner you'll be able to do this no problem. </div>
Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-87793298608547037472016-01-09T22:32:00.000+00:002016-01-09T22:32:10.568+00:00Bruichladdich: Another Chance for a Wee Ramble about Terroir, Part I<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ZghCEUhSBpfLVFkhXRF3ZeRIIyuhc5ZeeYsDtrf17gTyQ_WccD9MJvTysxXIgV3XcaeBihLWU4n1_bcTPhgtnyC1RDRbRjrH8hMfTuQ-6YTb738s0A9uX2bDEGnam6eaWhJldTnBq9S/s1600/Bruichladdich.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ZghCEUhSBpfLVFkhXRF3ZeRIIyuhc5ZeeYsDtrf17gTyQ_WccD9MJvTysxXIgV3XcaeBihLWU4n1_bcTPhgtnyC1RDRbRjrH8hMfTuQ-6YTb738s0A9uX2bDEGnam6eaWhJldTnBq9S/s640/Bruichladdich.jpg" width="640" /></a></div>
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So, <i>the storm*</i> has settled and I've a wee chance to rattle a few thoughts out and there is no more prime a subject for me than that of whisky and terroir. These wee notions, the subject of the ramble, have been summoned by nothing less than a wee jolly out to Islay to be shown the works of Bruichladdich. A distillery ringing the chimes for a doctrine that <i>they believe terroir matters</i>. <i>"Terroir"**</i>, I can hear the wails, <i>"Oh for fucks sake",</i> as whisky geeks bemoan visions of wine nobbery and mythicism poisoning their egalitarian and rigid science. Is this the case?</div>
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<i style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh, He's somehow found himself as the President of the <a href="https://twitter.com/iwsscotland" style="color: black; text-decoration: none;" target="_blank">@IWSScotland</a>. Being </span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well, having passed his WSET L3 </span></i><i style="background-color: transparent; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">with distinction</span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">, not to mention Rob has a fondness for having his ego stroked, demonstrated the purring he made while receiving a WSET Scholarship. Rob is also a deft hand at c</span></i><span style="background-color: transparent; font-size: xx-small; line-height: 21.56px;"><span style="color: #222222; font-family: Helvetica;"><i>ircumlocution.</i></span></span><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"> If you'd still like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black;" target="_blank">emptyglassie@gmail.com</a></span></i></div>
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<i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 15px; line-height: 21.56px;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank"></a></span></i><br />
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<span style="text-align: left;">The argument follows that after you distill the damn barley, the crassest essence of <i>"Terroir", </i>the soil and growing conditions of that barley are lost. The still and the cask are your <i>"Terroir"</i>, and these are far from place specific. The conclusion would be that we wino's should wobble back to our poncey juice and leave this great nation of scientists to refining their liquid art.</span></div>
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<span style="text-align: left;">Make no mistake about this, I am a wino on a wander, a grapist having a gander, and I will utter a slight apology for that.</span></div>
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What has me so inclined to comment and natter is one of the less mucky but rather more murky aspects of <i>"Terroir": </i>people. In wine, we sometimes get caught up in Mussolini-like cults of personality around the winemaker. Much wider than that is the place, both psychical and, more abstractly, the particular place in time. That moment that ferments the atmosphere and ends up crafting a snapshot in history. Of course, <i>"Terroir"</i> is a daft and loose term and it quite rightly attracts scorn for that but it is a rather catchy way of saying exactly what I've just battered out. In other words, it's a noble concept that's gotten caught up in bawbaggery. </div>
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Bruichladdich comes into this for exactly this reason, they take their fair share of flak for being everything under the sun (or lack of, given the location). Of the nasty names muttered, "bullshit merchants" seems to be the one that holds the most curiosity for me. As a whisky novice, I'm left pondering how Bruichladdich have ascended to these titles?<br />
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As we take-off on a shaky flight to Islay, over the cancelled ferries and floods of the mainland, the curiosity niggles away. Bruichladdich is a quirk: a whisky distillery who had been fiercely independent yet found themselves bought by Remy-Cointreau, a distillery with a history back to 1881 but who have trouble with older stocks. I am endlessly baffled, after all, these are distillers who have spurred creativity and innovation using the Victorian equipment that the old ghosts*** of the distillery guarded preciously. The paradoxes are endless: with so many layers, are any simply fluff? How many of them?</div>
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And we land.</div>
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Off our small rickety coffin in the sky and onto the mildly more hospitable rock that has been staring down wild seas since the ice age. Surprisingly, all save the wind is calm and we are greeted at the airport door by one of our guides for the trip. We are warmly welcomed onto Islay and mounted into a people carrier which will be one of the many places our thoughts will be boiled, melted, and reformed. Quaint that it is adorned by a large splashing of advertising for <i>The Botanist Gin. </i>A sign?</div>
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Wading along the east side of Islay, rolling down the hill in Bowmore and crossing through purgatory to the west wing of the island, we arrive at our camp, the beautifully situated guest house of an taigh-osda @ Bruichladdich. We're shacked up in the perfect location; two minutes from the distillery and one minute from the sea. It's here, around a table facing a window into the sea loch dividing Bruichladdich from Bowmore, that we will recap and rebuke our lessons from the day ahead.</div>
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First, however, we scurry to our first battlefield. The town of Port Charlotte and more importantly, the dinner table in the creatively named Port Charlotte Hotel and Bar. In this cosy, welcoming atmosphere our host banters with staff and offers us tips to navigate a wonderful menu. Bellies full and the first sword is drawn: <i>how can a whisky distillery have "Terroir" </i>The polite sceptical chat rages amongst the group and eventually I let a little bellow alluding to the importance of the people we are meeting and how they must be part of this marketer's best friend, <i>"Terroir". </i></div>
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A fill of whisky, a brief hello to the stills and a conversion in the war room of an taigh-osda later it's midnight and two of us have found ourselves sat on a wall outside the distillery watching the waves make menacing advances on the gates of the distillery. The clock moves an hour forward and we take up an invitation from one of the gents watching the mash to return and to see all the cogs creak into motion.</div>
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The faces lurking around the 24 hour distillery are from the same cut as today's earlier introductions: warm, welcoming and inviting. We are treated to the mash, wash, the different malted barley's, all are spooned, sipped and nibbled. Nothing is is left untasted. Watching the mellow beast hum through the night we're treated to captivating idle chat on the whys and hows of ending up on this Island flung off between Ireland, Scotland and nowhere. We rolled home in the wee hours, minds humming and in severe need of a nap before our day of Odyssey.<br />
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An early morning pulled the curtains to the Paps of Jura to the north and the crags of the eastern island being kissed by the sun, I for one am amenable to the wanton mention of <i>"Terroir"</i> at this point. Breakfast and a wee chat with the proprietor of our temporary abode: a native by birth, a former emigrant from its shores, gifted with the option of returning to Islay thanks to the worlds new found interest in the island, a man fond of his dogs and his peace.<br />
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Fed.<br />
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The second of our hosts arrives, followed by our original host with our juniper clad chariot. We are set. A true foray onto the Island begins. We set off westward for a gawk at the abyss of the Atlantic and our musings and curiosities find out a wee splash about our hosts. The first of our hosts is the sister of the new head distiller, the second is the daughter of a farmer who is provided work by the distillery growing barley on the Island, an island not traditionally a home for barley. Our mouths meander as we pass the newest of Islay's distilleries, Kilchoman, something of a shadow to the Bruichladdich doctrine of provenance, barley and <i>"Terroir". </i>Onwards past Rockside Farm, a source of barely for a Bruichladdich single farm whisky.<br />
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We arrive.<br />
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Rockside farm to our backs, literally, just out of touching distance, we march along the pass in the sand dunes to Machir Bay. Like a slap, the Atlantic air we imagine we have in our bones wakes us and the cobwebs of the previous night are away. We stand a row of five, wellies deep in the sea, the wind beckoning us to wet arses, we hold fast. Whisky appears, seven glasses follow. Seven Rockside Farm 2007's are poured, and here we are immersed in <i>"Terroir". </i>No, not just because we are immersed in the wonder of geographical proximity. We have arrived on an island, been greeted openly, met people who have been offered a livelihood here by Bruichladdich. We are standing on a sandy beach, some of us so keenly that they're knee deep in the ocean that besieges this rock. The whisky is pouring at 180 degrees from the bottle as the wind howls and we are sipping away with our hosts at the nectar that has made their livelihoods, these conversations and this story possible. AND FOR GEOGRAPHY GEEKS LIKE ME, THE FARM THE BARLEY CAME FROM FOR THIS WHISKY IS FUCKING OVER THERE, LIKE RIGHT FUCKING OVER THERE!<br />
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We are removed from the beach.<br />
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One welly is emptied of it's gallon of new found sea water. We are consumed once more to be spirited away once more to another corner of Islay.<br />
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<i>to be continued.... </i></div>
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<i>*the storm - December 1st until December 24th, Time of the year when every cretan-kind, obscure liqueur seeking prick leaves their home to annoy <u><b>me</b></u></i><br />
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<i>**"Terroir" - To be paused at while reading and pronounced, with gusto, aloud. Particularly while in public</i><br />
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<i>***Bruichladdich is not, and has not to my knowledge been, haunted. I meant the lads who heroically kept all this Vicky equipment maintained </i></div>
Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-15164885252815732082015-04-24T18:48:00.000+01:002015-04-25T23:19:26.807+01:00Game of Thrones & Wine<br />
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<tr><td class="tr-caption" style="text-align: center;">Thanks to obscure <a href="http://i.imgur.com/vJs56zR.png" target="_blank">reddit thread</a> ... aka google images</td></tr>
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<span style="text-align: start;">Having apparently nothing better to do than imagine what <i>Game of Thrones </i>characters might be swilling I thought I best record my thoughts for posterity. These things are important after all. </span></div>
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I am also wondering how many people have found this post in search of actual bollocks about the series? (I do quite enjoy it aside from all of my misgivings)</div>
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">@<a href="https://twitter.com/thobiasinkblot" style="color: black; text-decoration: none;" target="_blank">thobiasinkblot</a> is a keen wearer of scarves and enjoys a good Cabernet</span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">. He has been writing for Empty for ages and ages and currently can be found in an undisclosed location near London. After getting the wine bug he has a distinction in level 2 and 3 of the WSET he plans on attempting the Diploma in 2015. He also is quite fond of narratives in the third person. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a></span></i><br />
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<b>Tyrion Lannister</b>: He may be small but he packs quite the intellectual punch, so he must be drinking Nebbiolo. Seems way to pale in colour to really amount to anything, but once the aroma reaches you, you might start to second guess yourself, however it is not till you taste this full bodied layered 'monster' that you realise you have completely underestimated this character.<br />
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<b>Longview's Nebbiolo 2007</b> fits the bill here as it is even more out of place being from Adelaide Hills rather than Piedmont. Brick red, with intense aromas of earth, pencil lead, violets and crushed red-berries. On the palate it is full to the brim with cherries, red berries, sweet spice and earth. The tannins would almost take your face off (see what I did there?). Whopper wine that surprises and allures.<br />
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I can imagine Tyrion swirling and subtly sipping with a wry smile because he knows something you don't ... also his face might be stuck that way from insane amount of tannins.<br />
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<b>Joffrey Boratheon </b>- what a bollocks. He has to be here doesn't he .... Always sulking because he doesn't get his way and the world should know all about him. He is the king afterall, but he is the sum of many parts, a questionable parentage and shaped by those around him into the individual he emerges as. He is essential to the plot and a pivotal point in which everyone else must show their hand. Kind of like Pinotage.<br />
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Pinotage is one of those grapes born out of madness in an attempt to combine the complexity of Pinot Noir with the high yields of Cinsault. Didn't quite work out as planned and things got a bit messy, much like the above character. It is rare to find a Pinotage that doesn't send you running for the hills, but ...<br />
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<b>Kanankop Pinotage 2011 </b>- This wine perplexes me, which is probably why I 'enjoy' it. Well maybe I don't ... Still confused. Suffused with a red and blackberried fruits with sumptuous inviting oak and a hint of the evil within, a hint of rubber. The palate in its youth is very very sure of itself and announces itself with a mouthful of Raspberry and spice with tight tannins. Excellent structure and the perfect plot device for an evening of medium rare steak.<br />
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A necessary evil or a crossing too far? Either way people tend to lose their heads and the plot thickens. Pinotage. Joffrey.<br />
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<b>Cersei Lannister - </b>Where do I start, the embodiment of Lannister practicality and much much more. Cersei is both Machiavellian and capricious all at the same time, she is wild and pragmatic, a dangerous mix. The logical conclsion is Riesling. Now I know Cersei drinks many a red in the series, but when not under prying eyes it's Riesling. OK! ... Glad we got that sorted.<br />
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Seriously though Riesling has such a bad reputation, but everyone forgets this one of the most long-lived wines in aging potential and the structure and versatility of the grape makes makes it the King of the whites (in some people's opinion). Not too dissimilar to the long-lived Cersei.<br />
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<b>Lanius Knab Berstein 2011 - </b>If I mention this wine in a post one more time (maybe not even, I might start a fund-it to get this wine imported into the UK. Absolutely stunning and everything Riesling is about. Layers and layers of soil, grape and history. The kicker, you can taste it all! Lime, peach, slate and floral notes on the nose with apple, peach, minerality and honey suckle on the palate. The taste lingers forever. Impeccable structure.<br />
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Much maligned, but built to last.<br />
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Here we have it, three wines and three characters. Who knows I might even tackle Grenache next time ... never mind Gamay.<br />
<br />Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-17589430818183321222015-04-23T09:08:00.003+01:002015-04-23T09:08:24.391+01:0028 Days Later<div class="separator" style="clear: both; text-align: center;">
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Here I am, nearly, twenty eight days after a perversely prescribed sobriety of the same measure. I scribe from the comfort of a pair of newly acquired beige canvas trousers. You can see, beyond any shadow of doubt, that the re-calibration has been a difficult one and I veer dangerously close to the obnoxious. So profoundly have I missed the clink of mismatched Riedel that my malted pursuits have fallen totally astray and my vinous escapades only intensified, I only fear that I am a step shy from ascending the ranks of the red trousered regiment and regaling you of a quaint 'Bojo' flight I had in the local oeno-café.</div>
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh where he runs <a href="https://twitter.com/wine_edinburgh" style="color: black; text-decoration: none;" target="_blank">@Wine_Edinburgh</a> and somehow has found time to be Vice-President of the <a href="https://twitter.com/iwsscotland" style="color: black; text-decoration: none;" target="_blank">@IWSScotland</a>. Being </span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well having passed with distinction his WSET L3, not to mention Rob has a fondness for having his ego stroked, demonstrated the purring he made while receiving a WSET Scholarship. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black;" target="_blank">emptyglassie@gmail.com</a></span></i><br />
<i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="mailto:emptyglassie@gmail.com" style="color: black;" target="_blank"></a></span></i><br />
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Thankfully, while I sail perilously close, my oenophilic dogma has left me rooted. What I mean to say is I really can't abide the wearing of red trousers, or the turn of phrase 'Bojo'. Fuck that; Call it by it's name. The only greater nonsense to get my goat in greater measure, in fact, is the draping dumb-fuckory that is the someone lauding more 'Champers' be poured. I am as always, digressing, and to subtly steer myself back to my predestined course I will come to my point; I have been engaging in my usual hypocritical-highfalutin-wankery and been subject of a short flight of Italian biodynamic wines in the most recent addition to Edinburgh's wine scene, Anfora. </div>
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Anfora is of course the subject of this piece and in my eyes one of the most integral pieces of greater Edinburgh's Vinous identity. Every city with attempting to retrospectively forge it's identity as a wine 'port' city needs a standard bearer. Dublin, with her Docks has Ely housed in the chq, a beautiful venue harking back to a beautiful history of 'exotic' imports arriving into the simple stone archways of a bond. The inclusion of the almost pre-historical Mitchell and Sons in the same building only helps to further the feel. The chq bond, dating to around 1820, was the design of Lothian mind, John Rennie an architectural giant of his age. </div>
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<i style="background-color: white; color: #222222; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/09/empty-and-full-stop-start-nature-of.html" target="_blank">Empty & Full; The Stop, Start nature of Empty</a></span></i></div>
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24 four miles from Preston Kirk the birth place of Rennie, lies Anfora, and it's housing and the view from my living room window, the Vaults of Leith. Rennie, no stranger to Leith will have know the Vaults. He had seen his plans for the redevelopment of Leith Harbour realised in 1817 at least three years before the completion of the chq building in in Dublin. This rejuvenation of Leith's docks by Rennie secured another 200 years of prosperity for Leith. Yet, long before Rennie's works in either Dublin or Leith, the Vaults had been busy preserving the trials of time.</div>
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There seems to be some discussion as to when the Vaults where constructed, with the architectural styles of the building disagreeing with the anecdotal history of the building. Whatever the exact date for the initial build of the vaults, the ground floor, now Anfora, would have been completed in the late 1580s. Sometime before the home of Dublin's flagship wine bar was conceived in the mind of Rennie. </div>
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In it's more recent history, the Vaults hosted a wine bar, The Vintner's Rooms, alas, it seems of tlate that wonderful, almost idealist idea's come to die on Leith's Henderson Street, need I mention The Vintage, however unlike the Vintage, I could not bemoan this particular loss as it, like the Vaults to Rennie, pre-dates my time in this city, closing in 2011. Instead I am taunted by tales of the marvels that lay inside, the surrounds that seemed to have been set to almost surreal levels of perfection. </div>
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<i style="background-color: white; color: #222222; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/10/smoke-and-substance-pietradolce.html" target="_blank">Smoke & Substance</a></span></i></div>
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Thankfully, the Vintner's Rooms has had a new lease of life (Oddly enough, just as The Vintage has too in the form of the equally impressive V Deep). Now, under the guise of the Anfora, Edinburgh has regained a jewel her vinous crown. It's taken me nearly, twenty eight days of sobriety, and then almost the same again to cross the threshold as a soul looking for libation. Even then, I have only popped in for a drop and a gargle. How, so far, do I judge this jewel? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmkTikbeJ8E40MFyS51lCeMIcjf-fY55P3dDnn9GMP7xr6xyv5R20TWhN1zLx4iHTefxaCkqKaNGb_nG97aEdxDDnmyP22gjhdRUM1Byoo7b7j1DjeQSm0_Qr3c2ND_4fUlhKejRtQsyD/s1600/photo+2+(6).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmkTikbeJ8E40MFyS51lCeMIcjf-fY55P3dDnn9GMP7xr6xyv5R20TWhN1zLx4iHTefxaCkqKaNGb_nG97aEdxDDnmyP22gjhdRUM1Byoo7b7j1DjeQSm0_Qr3c2ND_4fUlhKejRtQsyD/s1600/photo+2+(6).JPG" height="320" width="240" /></a>Anfora is, first off, beautiful. Crossing the cusp of the surrounding stone walls is something of a gateway from the real world to start. Here you are, the trample of tyres rattling off the cobbles over the wall and all around weather carved and set stone. A stairway in the courtyard leads to the lofty heights of the Malt Whisky Society while tucked away, cosily beneath the climb lies Anfora's fresh regal robes to the world, a striking heavy black door. Truly transcending the boundaries, you descend, literally. Only a step, mind you, but the psychological impact rings home, you have curled away from reality. The intrusion of a bright day is checked within and the lighting is comforting, soft. Almost, as if it were trying to mime your hosts.</div>
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Out they come, from behind the bar, to greet more personally; They've already managed a sincere smile and hello. "Just popping in for a drink, if that's okay?" garners a table for two wherever might take your fancy. Drinks are ordered, promptly delivered. And finally, we come to the point. It's a wine bar. It's about the wine. I the flight, my companion, minder and general yoke, Zara, a Riesling. </div>
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<i style="background-color: white; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px; text-align: justify;"><span style="font-size: xx-small;"><span style="color: #222222;">Like what you've read? Have a wee gander at another post:<a href="http://emptyglassie.blogspot.co.uk/2014/12/why-we-drink.html" target="_blank"> </a></span><span style="color: #0000ee;"><u><a href="http://emptyglassie.blogspot.co.uk/2014/12/why-we-drink.html" target="_blank">Why we Drink.</a></u></span></span></i><br />
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A nod of contentment traverses across the table from my CMaGY. The flight comes in to land, a warning. The Catarratto, it's au naturel. Bare, unfildded (Bar of course, the picking, delivery to the winery and failure to finish the wine that is). It is cloudy. I mean cloudy apple juice cloudy. It's also, characterful, charming and never quite enough so your mouth trundles back to the glass. It's fresh, and rugged, but quirky and interesting and I want more. The Valpolicella is rustic, textured, and as I am on a Valpolicella reappraisal binge, I think it unfair to mutter to much in the way of praise for a glass of wine I desperately wanted to like (And, did with ease). </div>
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So it comes to one of those grapes, great, but. Nero d'Avola. Over yielded, it's still great but for the nagging of the oeno-dogma of "If only". Yet, the sole 'if only' to come here is if I could only 'if only'. The glass has concentration, depth and character. There is an element of fire to it. Maybe this is the fire to the smoke of all the Uisce Beatha lurking in our rafters. Not that your surrounds allow your thoughts to flee these ancient surrounds. </div>
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The usual dream shattering, occurs. "Bill, please." Squeaky bum time. 'It' arrives, shy of £15. One full glass and three very decent tasters. Not a dud among the lot. Not to mention the waitress has already caught you up in conversation. The Hungarian chef, it appears, is Michelin star trained and our Italian host mimics a kiss to his produce. I might burden you and say, I am even now feeling over due a return. When, interesting wine at nothing shy of excellent value is served up in settings as amazing as the Vaults by such enthusiastic and friendly staff, it would be an affront not to. Edinburgh's new jewel is shining quite brightly it seems. </div>
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Some References</div>
<ol>
<li style="text-align: justify;"><a href="http://georgianedinburgh.blogspot.co.uk/2012/10/john-rennie-and-construction-of-leith.html" target="_blank">Georgian Edinburgh, John Rennie and the Construction of Leith Docks, (31.10.2012</a>)</li>
<li style="text-align: justify;"><a href="http://www.edinburghwhiskyblog.com/2011/10/09/the-vintners-rooms-what-a-shame/" target="_blank">Edinburgh Whisky Blog, The Vintner’s Rooms. What a shame, (09.10.2011)</a></li>
<li style="text-align: justify;"><a href="http://www.smws.co.uk/your-society-adventure/article-archive/The_Vaults,_Leith._Part_I:_The_True_History_of_a_Remarkable_Building.html" target="_blank">Scottish Malt Whisky Society, The Vaults, Leith. Part I: The True History of a Remarkable Building (01.07.1996)</a></li>
<li style="text-align: justify;"><a href="http://chq.ie/history/john-rennie/" target="_blank">The chq Building, John Rennie (NDP)</a></li>
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Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-78657677689952712992015-02-12T21:57:00.001+00:002015-02-14T13:04:00.531+00:00The Blueberries<div class="separator" style="clear: both; text-align: justify;">
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<b style="text-align: justify;">Rob's Big 2014 French Romp</b></div>
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My 2014 will be marked by two happenings. First, the stoking of my old flame, French wine and the second my discovery of the phrase 'fannybaws'. As only one of those is truly relevant to Empty I feel it best that I linger on it for the purpose of <i>The Blueberries</i>.<br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So this is the stage, were when I started writing about wine I'd launch into a hierarchical list of favourites; first to fifth quantifying with numbers what I should be using my words for. 2014, however, is the year I reconciled my actions and thoughts, wine scores and rankings are all nonsense, so my blueberries this year is not a list rather a chat with you, the search bot.</span></div>
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Digressing, the French! Reputation and resulting demand have been at once a curse and gift to vinous efforts of the French. The reputation makes us all knowledgeable of the dizzying heights of French Viticulture and Oenology, yet it also makes us acutely aware that we are probably not drinking it. The reputation too can come as a touch intimidating. The demand the reputation causes does however create a reliable and high value income which places one of France's national jewels firmly on the throne of the international wine world. This demand though, has ensured most of us will never drink the fine wines of Bordeaux or Burgundy, when not even a generation ago, with some struggle, these wines were vaguely attainable.</div>
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So, most of us have gone elsewhere for our kicks, countries outside of France have marvels a plenty for us to find and cherish. Yet, there is something my claret-cut palate yearns for that I cannot shake and even now, there is something a shaky eastern market is not doing for the French. Dare I say, is there to be a grand reconciliation a foot? No, probably not. I'll probably wallow timelessly never trying many of the first growths, wondering what the scents of the finest grand Crus of Burgundy behold, but there may indeed be some slight nodding of caps yet to come. </div>
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Many of the 'runner-up-regions' of France have stepped up to the plate to fill the void left by the flight of the claret barons and inching east of the exclusive clos'. What do I mean by Runner-up-regions, regions that have by some cruel twist of fate have remained off the radar for some time. Now, with the supply and demand pull of the east luring the vast majority of top tier French wine to other markets, fortunes are smiling at these runner-up-regions, maybe they are the tortoise of this race for the affections of us 'mature' markets. </div>
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My reflections on 2014 affirm this for, at least, my own development and now as I type in 2015 it is a Macon that washes this thought firmly ashore (and it's actually rather an engaging Macon). I'm drinking none other than the Bret Brothers Macon Cruzille, a northerly Macon village, and it has me glued to it. There is a sense of tension as I drift in my thoughts about the wine, it's a challenging glass, and It not the first French White that's caught me up. Last year revealed Herri Mina,<span style="font-family: inherit;"> <span style="line-height: 18.2000007629395px;">Jean-Claude Berrouet</span>'s Iroule</span>guy, the Bouzeron by A & P Villaine and Domaine de la Taille aux Loups, Jacky Blot's Montlouis-sur Loire stronghold (and I mean every-fucking-drop from here), these are just the favourites. They've all one thing in common though; they are very distinctively of their terrior and crafters. </div>
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It'll sound like a bit of a paradox too but the worst wines of 2014 have been from the south west of France (not that you'd have known after tasting them), and have been, invariably, white. Low fermentation temperatures and some commercial yeast mixed with an almost visionary lack of vision is producing some of the most offensively inoffensive, barrel wash water, gut rot that has ever been fannied off to the masses as Marlborough Sauvignon caricature. It's mildly disheartening that rather than a resurgence in small scale distilling shadowed by plots of excellent terrior wines in the South West it<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><span style="font-family: inherit;">seems, instead, we're getting a <i>tour de force dans les culture du supermarche</i>. Homogenisation and standardisation, it's nothing new to 2014, but it's definitely the year I became keenly attuned to it within wine and began to articulate against it. </span><br />
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<span style="font-family: inherit;">These are serious issues for drinkers and traders to ponder. With renewed pressure from </span>pseudo-temperance movements, it's probably best we start to think about the cultural merits of booze, and how best we reconcile our 'boozing' with the rest of the world, until then, we are letting the rock roll further down the hill well before we've been asked to start pushing it back to the top. <span style="font-family: inherit;"> </span><br />
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<span style="font-family: inherit;">Then again, who knows maybe 2015 will be the year I perk up, shut up and think that roses grow from the nether regions of all of us wine trade entwined. Who knows?</span><br />
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<b>Nostratobius - aka Shane and the Wailers</b></div>
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The French paradox has a new meaning, one that Rob has aptly pointed out above, but for me the problem is larger. It is in fact the consolidation of market forces and an ever smaller number of individuals controlling the market. My political ravings aside (somewhat), there is a direct correlation in the worlds of wine beer and spirits with economic global trends; the obliteration of the small and niche, the consolidation of the major players into ever larger conglomerates, speculative pricing buoyed by facetious market fan boys and the collapse of the China bubble.<br />
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The latter is where myself and Rob may differ as I can see a general collapse in Bordeaux and speculative economies this year, one because of a general global slow down/possible return to negative growth and the retirement of the eponymous golden boy. Yes, I know a prediction! We'll see. Another thing to look out for this year is the continuing backlash from the 'big boys' against craft brewers with the continued devaluing of 'craft'.<br />
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I know I know, you have just read through loads of words that are well beyond the attention span quota for our generation, but hear me out. This leads me to the best blog post of the year that have highlighted one of these issues;<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAdE7NJWR4X5FlmNsi0E8PufnqwCZEtoMaFssEKApkYp_Ad-LGKmcrPWSwrZzGlvkzyjE1MIh9hCQMq0rEvG691XUxpa4UFiLPteIQg33tr_jDGED0fLcgmx12PlpvMz8fo3b7RQJpdA/s1600/Total+Ales.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAdE7NJWR4X5FlmNsi0E8PufnqwCZEtoMaFssEKApkYp_Ad-LGKmcrPWSwrZzGlvkzyjE1MIh9hCQMq0rEvG691XUxpa4UFiLPteIQg33tr_jDGED0fLcgmx12PlpvMz8fo3b7RQJpdA/s1600/Total+Ales.png" height="109" width="320" /></a></div>
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Without doubt my favourite blog to read this year has been Matt Curtis' 'Total Ales' beer blog with a particular highlight being <a href="http://totalales.blogspot.co.uk/2014/11/theres-beer-for-that.html" target="_blank">'There's a beer for that'</a> article. Matt's style wit and critique are exceptional and I hope this year brings more of the same.<br />
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Now to some of my esoteric (and somewhat emotional) moments of the year;</div>
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<b style="text-align: justify;">Henschke Keyneton Euphonium 2005</b></div>
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As with all pairings and culinary delights it is as much the pairing of food and tipple and the company shared. These moments should be layered and nuanced, like any memory that burrows in. Myself and my Dad enjoyed this from my 'cellar' at Christmas dinner with a slow cooked lamb and the various other Christmas paraphernalia. 2005 was one of those special years for Australia as well as many other wine regions across the world and some of the best from down under will go toe to toe with Bordeaux for longevity. </div>
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On the nose this was... Well where do I start? BLUEBERRY (had to get that out of my system), blackberry, mocha, earthy, eucalypt and cedar-box. The palate was a crazy affair with everything shouting for attention, but when met with the lamb everything combined in harmony. Meat crumbled and wine lingered. Amazing stuff.</div>
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The tannin was grippy and acidity excellent. This wine has a long way to go. If this wine was a person it would be a dark and brooding mystery, but with a game that pierces the soul. You know what real wine moments are made of. </div>
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As stated I got to share this with my Dad after a tough year for him in which I missed due to emigrating. These moments are special and moments that will stay with you. We talked about the wine amongst other things for the evening. One of the highlights of the year. </div>
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<b style="text-align: justify;"><br /></b><b style="text-align: justify;">Lanius Knab Bernstein 2011 </b><br />
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I was lucky enough to meet Jörg Lanius in 2013 while staying in Oberwesel, an absolutely stunning part of the Mittelrhein. The town itself still has its Medieval walls, this whole stretch of the Rhine is steeped in history (obscure pun intended). The tour Jörg gave was as intricate and detailed as his wines and they have been a firm favourite since.<br />
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I still had some of the Bernstein Riesling from this trip as I had picked this as my favourite of the bunch. That said all of the wines at Lanius Knab are excellent, but the Bernstein, the name of the archetypal hill with an incline approaching vertical (remember the steep quip), with so much slate you could smell it in the air when walking/climbing the vineyard played to everything I love about Riesling.<br />
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On the nose this was intense slate, lime, peach and floral notes that danced around the edges. The palate was racy, full of lime, mineral, apple a bit of peach and honey suckle with a finish that seemed to last all year. If ever you wanted to taste a Riesling that not just show you what this grape is about and capable of, but also the importance of terroir. Exceptional stuff. </div>
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<b>Nyetimber Classic Cuvée 2009</b></div>
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Another occasion wine. A first of many things, the first English wine bought on English soil, First time drinking a sparkly in England my new home, shared for the first time in a new house with the visiting other half and the first time I had tasted an English sparkling wine that was up there with some of the best Champagnes I had tried (I came to this decision with Rob a good while before).</div>
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Wine being about occasion amongst other things, this méthode tradionelle pretty much sets its' own agenda. The agenda being in most cases with Empty the celebration of an agenda ... we have those sometimes. </div>
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On the nose, brioche, apple ... loads of those, imagine trying to smell all the different apples ... like that, some tropical fruits and earth. On the palate, something akin to the pyramids in structure. You know ... built to last. A mix of initial apple, delicate honey and a floral mineral mix on this finish. Stunning stuff and with a long way to go. </div>
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Like all things in the Blueberries, we have stories, so too should the drinks and food we make to share in the countless other tales we meet. We will no doubt meet them here on Empty with a return to the scoreless world of subjective pleasure, a world in which we savour, experience and most importantly challenge. Here's to the escapades of 2015.</div>
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<i>Toby and Rob can be found @thobiasinkblot and @rob_gilmour on the tweet machine causing some sort of trouble.</i></div>
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Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-45364208731202192792015-01-11T18:34:00.001+00:002015-01-11T18:34:12.541+00:00Women, Wine, Breasts and Champagne<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQANH6PanQc3g2kKBD0xvxya7LngDK-6uD83bRuUw_YNchEcmR1ttJmePs7s6gM-yQ6SGd2y4u0R7lHAGYKVo7xyGCsNIz0VBKlHvrcBd8cXe1R1F28bcTfJ0Mu0vI1cjiRBpMyeesrA/s1600/MAIN-Kate-Moss.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQANH6PanQc3g2kKBD0xvxya7LngDK-6uD83bRuUw_YNchEcmR1ttJmePs7s6gM-yQ6SGd2y4u0R7lHAGYKVo7xyGCsNIz0VBKlHvrcBd8cXe1R1F28bcTfJ0Mu0vI1cjiRBpMyeesrA/s1600/MAIN-Kate-Moss.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Women, Wine, <a href="http://www.vogue.co.uk/news/2014/08/21/kate-moss-champagne-glass-coupe-34" target="_blank">Breasts and Champagne</a></td></tr>
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'... Gender is not to culture as sex is to nature; gender is also the discursive/cultural means by which "sexed nature" or a "natural sex" is produced and established as a "prediscursive," prior to culture, a politically neutral surface upon which culture acts' - Judith Butler <i>Gender Trouble</i><br />
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Women and wine. Now for a moment consider what images does this conjure up in your imagination? No doubt nothing inspiring, more than likely market clichés of millennials with White Zinfandel, the 'desperate housewife' or the infamous hen party and its' assorted bubbles. Offensive undermining images of the feminine form propagated by a market dominated by men. Not just the world of wine ...<br />
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">@<a href="https://twitter.com/thobiasinkblot" style="color: black; text-decoration: none;" target="_blank">thobiasinkblot</a> is a keen wearer of scarves and enjoys a good Cabernet</span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">. He has been writing for Empty for ages and ages and currently can be found in an undisclosed location near London. After getting the wine bug he has a distinction in level 2 and 3 of the WSET he plans on attempting the Diploma in 2015. He also is quite fond of narratives in the third person. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a></span></i><br />
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<b>Market Strategy </b><br />
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Wine is marketed as most things are, with a specific target audience and the relationship between. There are Barbie and Action Man wines for women and men respectively. The gender divide is made perfectly clear with brands such as <i>Skinnygirl </i>wines that unashamedly prey upon cultural castes for what is supposed to be the 'feminine form', the skinny girl. This is bolstered by massive industries such as fashion and publishing et al. forming the overarching paradigm of patriarchy.<br />
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For those of us unaware, <a href="http://en.wikipedia.org/wiki/Patriarchy" target="_blank">Patriarchy</a> is one of the dominant tropes of our society that shapes and moulds every action we take, the drinks we drink and 'why' we drink them.<br />
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<tr><td class="tr-caption" style="text-align: center;">The market and the female form</td></tr>
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Wines such as <i>'Mad Housewife'</i> wines I have actually struggled with, simply with the incredulity that they actually exist, but maybe I need to reassess my cynicism as when the market is all about control of consumer 'wants' little should surprise. It is perhaps unfair to single out two 'brands'as such, but they serve to place a spotlight on how the market views women, serving to bolster the bonds that restrict women and more importantly choose for them.This is the type of a relationship where you are not allowed to ask questions and must know your role.<br />
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<b>A Brief Wave</b><br />
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Spurred on by the surging changes brought about by the challenge Second Wave Feminism posed to the establishment in the 60's and 70's, the world of wine changed with women becoming far more than the exception in some of the key roles at the winery, but after initial success it tapered off very quickly. This is reflected with many of the same questions on gender equality remaining unanswered, being a fresh battleground for the contemporary feminist. The very same questions that the second wave brought up, equal rights in the workplace, the portrayal of the female form in the media are being asked in the world of wine.<br />
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Just as the second wave was subsumed by the monolithic paradigm of capital and patriarchy so too was the emergence of the female identity in the wine world. <a href="http://www.thedailybeast.com/witw/articles/2013/09/29/raising-a-glass-to-women-winemakers.html" target="_blank">Half of UC Davis graduates are now female</a>, but they comprise of only 15-20% of the leading wine-makings positions in California. The question is, where do they go? This figure is more than likely very generous as other sources state it is less than 10% female representation at the forefront of Californian wine. We now must ask ourselves 'why?'<br />
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California is of course not alone as <a href="http://www.reuters.com/article/2011/08/18/us-wine-women-idUSTRE77H5KF20110818" target="_blank">Rueters</a> noted in 2011 that less than 10% of wine makers in the U.S. were women. Jancis Robinson one of the leading voices for women in the world of wine also alludes to the gender divide in wine hailing the inroads made in an article in <i><a href="http://www.ft.com/cms/s/0/0e0a597c-7ffc-11e4-adff-00144feabdc0.html" target="_blank">The Financial Times </a></i>and at the same time noting the force that women have in shaping the market. However while noting this progress she also puts her finger on one of the many inherent problems of the wine-world and here I believe any initial optimism is diluted.<br />
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Stating in the same article for the Financial Times that 59% of regular wine buyers are women in the U.S. and seven out of every ten bottles purchased in the monolithic multiples in the U.K. are bought by women to illustrate the extent of female purchasing power. While I agree that these illustrate the force that women are in the market, the market also shapes this subset with gendered advertising that frames the female wine drinker.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DgETWgXQlIq2jLgEqsdH7t14vzvfn6LF1bUVLdJb641ReN0bC9l9eolcbjX7zxjVUWuk-nMXceH8s6Z4QmD4R0B0ZG4lizfIxUve2R4hXFseiOyO2axaHi5JPTwC2UfUA7m07JvKT08/s1600/horrific+harem.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DgETWgXQlIq2jLgEqsdH7t14vzvfn6LF1bUVLdJb641ReN0bC9l9eolcbjX7zxjVUWuk-nMXceH8s6Z4QmD4R0B0ZG4lizfIxUve2R4hXFseiOyO2axaHi5JPTwC2UfUA7m07JvKT08/s1600/horrific+harem.png" height="162" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harems and their recommended wine pairing - probably Pinot Grigio </td></tr>
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Any pretence of choice is removed when all choices are shaped around the sort of wine that targets the 'desperate housewife' or the caricatures of women that pander to male fetishistic fantasy above. Wine is not alone in this of course, but very much subject to the oppressive power structure that is patriarchy.<br />
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<b>The End of the Start </b><br />
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I realise that these figures are Amerocentric,<span style="background-color: white;"> but the majority of the research I could find online has been such.</span> So, the 'Old World' has been extremely silent on the matter. Not surprising when the <a href="http://en.wikipedia.org/wiki/Primogeniture" target="_blank">primogeniture</a> is still the primary mode of the transfer of assets and ownership in some if the world's most iconic vineyards. The male gaze is the one that sets the tone for the world of wine, deciding, where, when and how we drink.<br />
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There are several questions to be answered here and I hope to return to them in future posts. In the meantime <a href="http://www.wine-searcher.com/m/2014/09/lingerie-lovelies-lure-drinkers-to-austrian-wine" target="_blank">here</a> is some food for thought.<br />
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<i>Thobias Inkblot</i><br />
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<i>As an addendum to this I realise that both myself and Rob have male parts, so I would invite anyone involved in the Drink's Industry to share their experiences that have been shaped by their gender or that of others. emptyglassie@gmail.com</i><br />
<br />Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-18621069508206051502015-01-05T22:18:00.001+00:002015-01-05T22:21:29.728+00:00Reblog from Wordpress: Liberating Numbers? Wine Scores<div>
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A number of months back, during some our prolonged Empty down time, I catching up reading Andrew Jefford's weekly column for Decanter and my gears got grinding again on an old personal bugbear and moral quagmire; wine scores. While they are unfortunately the Lingua Franca at the wine court these days. I am unmistakably hostile towards them and, unsurprisingly, it follows that I have some issues.</div>
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh where he runs <a href="https://twitter.com/wine_edinburgh" style="color: black; text-decoration: none;" target="_blank">@Wine_Edinburgh</a> and somehow has found time to be Vice-President of the <a href="https://twitter.com/iwsscotland" style="color: black; text-decoration: none;" target="_blank">@IWSScotland</a>. Being </span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well having passed with distinction his WSET L3. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a> </span></i></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">There are several core premises to the 100pt scale.</span></div>
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It is meant to be easily understandable and rapidly conveyable. Lingua Franca, must by its nature be learned and measured, however, this context is overlooked, and of course why not? Everyone's an expert, right?</div>
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The 100pt scale serves as an easy guide to explaining each wine it is applied to. That is the premise. Where I to say to a novice that a certain hypothetical wine was a 50pt wine they may deduce that the wine was anywhere from "okay" to "not great". However this would actually mean that the wine was invisible, had no scent or aroma, had no flavour, finish or potential. Thus a 50pt wine is in fact, an empty glass. Furthermore, you would assume, no wine is better than a corked wine. However, an objective taster would have to admit, that corked wine has an colour. To quote Parker on matter "Since most wines today are well made, thanks to modern technology and the increased use of professional oenologists, they tend to receive at least 4, often 5 points." So, here we are off and already we've clocked 54 points potentially. Lets see where this takes us. Aroma, it has one. It is unrepentantly awful, yet, failing to have "no aroma" that's another point. 55pts now folks. Palate, Parker provides five categories for this, I will let you go into them yourself. Given that these are all unfortunately present in our corked wine, we have another five pts. 60pts for TCA and friends so far. Now, last category, potential for improvement and ageing. Potentially this wine can become vinegar, I would wager, that vinegar is a huge improvement on a corked wine. 5 points for improvement! Now, not knowing how exactly vinegar ages I am going to be modest, lets say that this will be another 1pt. So, where does that leave us? A grand total of 66pts for our faulty wine. 66 is 2/3rds of the way to 100. If anyone has been to an amateur tasting, you will no doubt have been asked to rate out of ten and six generally means that it was okay and not your cup of tea. In fact, rate anything out of ten, 6 and close to 7 are pretty good. I rest my first beef; There is clearly layer upon layer of nonsense to this rating system present only to add a semblance of rigour to a loopy system. A corked wine is corked, and it is manky, even amateurs can gather that.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Beef number two. The complete farcical suggestion that it is meant to give a more objective quantifier of wine. Therefore, importantly, it is aimed at demystifying wine and pulling the curtains down upon the romantics, freeing wine up to the markets and masses.</span></div>
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<span style="background-color: white; color: #222222; font-family: Helvetica; font-size: xx-small;">____________________________________________________________________________________________________________________</span><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;"> </span></i><br />
<i style="background-color: white; color: #222222; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/10/smoke-and-substance-pietradolce.html" style="color: black; text-decoration: none;" target="_blank">Smoke & Substance</a></span></i></div>
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However, our friends at the Spectator have helped create a culture of sky rocketing fame for Critics, a wine market boom (which looks set to burst, thankfully), the seeming removal of the written word and an ever encroaching shadow of individual interpretation and the dogma of the 100pt scale, where everyone implements their own interpretation and conveniently forgets to divulge their methodology, even of they had, the power of suggestion in the name of the 100pt scale will allow the wines scores to be compared to Parker Points.</div>
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Critics and their scores have created a boom, wines that were once somewhat attainable dreams for the ordinary are now so farcically priced they are removed from the realm of reality, never mind the realm of ordinary people.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Critics as a singular cannot be objective. A wine may be investigated objectively, however, the conclusions will need an objective, unbiased discussion. An individual is by their very nature subjective and, as such, cannot grasp every single detail, some factors way heavily on certain people. For a truly objective consideration of wine, several tasters must, I would argue, taste the bottle, blind, discuss it's every facet with language, and conclude by consensus, not a score, but an intelligent comment about the wine.</span></div>
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Do not forget, mind you, a sizeable amount of points are rewarded for the prestige of a wine. Objectivity and the 100pt scale, cannot co-exist.</div>
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The two pillars of the 100pt scale, accessibility and objectivity, I argue are completely at odds with the objectives and effects the the same scale.</div>
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I <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">conclude on this note. Seemingly there are two schools of thought for how we should communicate and educate our audience on wine.</span></div>
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<i style="background-color: white; color: #222222; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/09/empty-and-full-stop-start-nature-of.html" style="color: black; text-decoration: none;" target="_blank">Empty & Full; The Stop, Start nature of Empty</a></span></i></div>
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The more traditional of the two is "wine writing" in the great tradition of George Saintsbury, it has given birth to some of the most notable figures in wine, the story tellers of this great tradition. Hugh Johnson champion and great inheritor of this tradition, has so many times influenced my stance on this issue. Would we subject a great symphony to a numerical scale? Johnson, it would seem would argue no. Why I am inclined to agree hangs in why we would not. Music is art. To anyone who is has a genuine passion for wine, it is clear wine is most definitely an art form. It possesses a very real ability to alter states, and provoke one to thought.</div>
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The second is that of "doing wine". Wine as business, not passion. Where blundering inflating, profits and prestige trump the most human elements of wine. Wherein, numbers aid the transmission of "information". Wherein, that "information" serves a single god, consumerism.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Wine, to me, will never be about numbers and as some one in the trade, it has always been about passion. I argue, therefore, wine writers, amateur and professional should be unequivocal in shunning the 100pt system.</span></div>
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Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-41003219907762769372014-12-08T21:38:00.005+00:002015-02-09T21:19:01.953+00:00Why We Drink.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmp_NZ8WY1f_UNNvWHWGuW4cP0XT0Nzt8kfJw7UL4kkSha1IGGASyLqnanb48CMcLQfA6c_SEL6O5ZWwJpiX4ad3NO-DRr00kvEuy8tJ1_uTSdO7T_GowafPrJjiRHmkAbfjdLicZ51oe/s1600/photo+2+(5).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmp_NZ8WY1f_UNNvWHWGuW4cP0XT0Nzt8kfJw7UL4kkSha1IGGASyLqnanb48CMcLQfA6c_SEL6O5ZWwJpiX4ad3NO-DRr00kvEuy8tJ1_uTSdO7T_GowafPrJjiRHmkAbfjdLicZ51oe/s1600/photo+2+(5).JPG" height="300" width="640" /></a></div>
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Why? It is often an excellent question, so fine in fact, I doubt we really bother to ask ourselves it all that much. I've been having a bit of a figurative toss about with the idea of 'cultural exchange'. So much so, I thought for a tasting I'd been asked to host, maybe this big eponymous 'why' question might just be an interesting way to frame the tasting. Well, it turns out I was rather wrong about it being a novel idea to frame a tasting with actually. The tone was something much more low key. But, in the spirit of interest, in the closing minutes as everyone swirled their favourite glass, I asked. "Why?"</div>
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh where he runs <a href="https://twitter.com/wine_edinburgh" style="color: black; text-decoration: none;" target="_blank">@Wine_Edinburgh</a> and somehow has found time to be Vice-President of the <a href="https://twitter.com/iwsscotland" style="color: black; text-decoration: none;" target="_blank">@IWSScotland</a>. Being </span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well having passed with distinction his WSET L3. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a> </span></i></div>
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<a name='more'></a>Like a clumsy Grenache touching down on the palate, the answer was quite crude even if it did raise a little giggle in the room. The quip revealed a simple equation wherein children give rise to the necessity of an adult sedative that allowed for potential semi-functioning in the short to medium term of a night if need might arise.</div>
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It's a small antidote. Just a small window into how we cognitively engage with what we've thrown in our glass, however, it is a little frightening too. Is that really all we look for when we pull something off the wine rack? It strikes me that if we are going to go out of our way to poison ourselves, we ought to think a little bit about it and really ask this big glaring 'why' question. </div>
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So, we come to my toss-about-thought; cultural exchange or engagement as I might be refining it to. We do it with so many things already, and they're all really quite 'poisonous' in their own way too, music, earphones, damaged hearing. Cinema, glaring screens, damaged eyesight. Yet, we've already so many meanings attached to these cultural pursuits that we've figured it's worth it. Anyway we all know somewhere we're finite organ-bags and it's probably best to get some meaningful cognitive engagements in while we're here.</div>
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<span style="background-color: white; color: #222222; font-family: Helvetica; font-size: xx-small;">____________________________________________________________________________________________________________________</span><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;"> </span></i><br />
<i style="background-color: white; color: #222222; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/09/empty-and-full-stop-start-nature-of.html" target="_blank">Empty & Full; The Stop, Start nature of Empty</a></span></i></div>
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Wine, I'd argue, has so many wonderful chords to play. We can, like with music and film, engage directly with those around us, swap and discover new and interesting things, form likes and dislikes, refine our in-groups. But something else got me thinking about this cultural engagement lark, our ability to engage with the out-groups of our world; the cultures where the wines come from. The discovery does not have to be on a person to person level, we can interact with the wine of a region or country and view a slice of their culture, all at no relatively huge cost. It allows us to take something from the table of someone we'll never meet and share the same experience. </div>
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While, I might take flak for such highly strung thoughts, many people do engage with wine in this way already, they just haven't put a name on what they are doing yet. Think of the numerous people drinking that Rioja that reminds them of their Spanish holiday. In the wine trade, I feel we've been manipulative of these emotions, turned them to sales pitches. So much so, that those we sell our experiences to no longer find merit to the idea of engaging meaningfully with wine. Now, it's simply a product. </div>
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Ironically, as taxes rise on alcohol and wine, the trade feigns helpless. Woe stories are the common currency of debate about the damage these taxes have on <i>our</i> lives. Yet, we've lost the moral high ground and even forget what it was in the first place. As it stands, we are a merchant class whining about the fall in profits we've suffered from peddling something we've reduced to the level of a meaningless drug. Wine shouldn't be the medicine to forget the world but one of the tools we can discover it with. It's about time the wine trade remembered that. </div>
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<span style="background-color: white; color: #222222; font-family: Helvetica; font-size: xx-small;">____________________________________________________________________________________________________________________</span><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;"> </span></i><br />
<i style="background-color: white; color: #222222; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/10/smoke-and-substance-pietradolce.html" target="_blank">Smoke & Substance</a></span></i></div>
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<b>Wines to Try</b></div>
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<b>Barons de Rothschild, Champagne, Blanc de Blanc NV, Vino Wines £59.95</b></div>
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I've been talking about this wine all year. Meeting the winemaker, Jean-Philipphe Moulin, at the winery in June did nothing to quell the flames of my admiration. A truly startling champagne. Razor acidity and freshness. A beautifully long life lies ahead of this wine. While it is expensive, it is interesting to see the vision of Jean-Philipphe Moulin, the ex Chef de Cave of Ruinart, at work. </div>
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<b>Rolly Gassman, Alsace, Gewurztraminer 2012, WoodWinters, £18.75</b></div>
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BUCKET LOADS OF SUGAR and yet totally in harmony. Stereotypical Gewurz that reminds you, if you do, why you love Gewurz. Full bodied, yet friendly, Punchy yet gently floral and all with some ginger kicks. What's not to love? </div>
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<b>Schug, Carenos, Pinot Noir, 2011, WoodWinters, £27.00</b></div>
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Those fleeting moments with Pinot Noir, where everything it was ever sold to you as finally comes true. An aroma and flavour that harps to a decadently decaying western world. Mushrooms, game and tertiary elements swamp the nose and palate. Then suddenly you realise the streak of fresh cranberry striking forth, dragging you back for more. A really bloody good drop of Pinot Noir. </div>
Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-23061752181167263382014-11-19T18:44:00.002+00:002015-01-11T15:03:56.545+00:00An Empty Place<div class="MsoNormal" style="text-align: justify;">
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<span style="font-family: inherit;">I suppose Empty can mean absence for a number of reasons. One being something akin to Captain Jack Sparrow wondering where his rum has gone, the other something with much more gravitas. That 'something' for those of us involved in the blog over the years has emerged to be the latter, joining the plethora of young people leaving Irish shores in search of opportunity, feeling stifled and undermined. We have left a country empty of a generation. Not the first time it has happened. This is in no small way reflected in Irish independent trade and in wine, beer and spirits culture.</span><br />
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Three of us have unsurprisingly left for the United Kingdom, the rich history in the wine trade might have something to do with that. However the economic turmoil left behind has had its affect on the wine trade globally. The following is some brief thoughts on where we at <i>The Empty Glass </i>have come from and where we have found ourselves.</span><br />
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">@<a href="https://twitter.com/thobiasinkblot" target="_blank">thobiasinkblot</a> is a keen wearer of scarves and enjoys a good Cabernet</span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">. He has been writing for Empty for ages and ages and currently can be found in an undisclosed location near London. After getting the wine bug he has a distinction in level 2 and 3 of the WSET he plans on attempting the Diploma in 2015. He also is quite fond of narratives in the third person. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black;" target="_blank">emptyglassie@gmail.com</a></span></i></div>
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<i><b>The Irish Question</b></i><span style="line-height: 115%;"><br /></span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 115%;">There are many stalwart personae within the wine trade in Ireland, but they have been </span><span style="line-height: 18.3999996185303px;">slowly</span><span style="line-height: 115%;"> eroded by incessant increases in duty that affect the individual </span><span style="line-height: 18.3999996185303px;">disproportionately</span><span style="line-height: 115%;">. So, what is at stake here? The soul of the Irish Wine
Trade? People’s livelihoods? Another win for the corporate machine? A sea of
banal? Well, it is actually all of the above and more.</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 115%;"><br /></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">The Irish wine scene has been
contracting at an alarming rate in a fashion that has one trend and one only,
stuffing the coffers of the exchequer, sustaining volume, but lowering quality
and turning wine into a commodity of numbers with no substance. A bold
statement? No.</span></span><br />
<span style="font-family: inherit;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><br /></span><span style="line-height: 115%;">Excise
has increased by 62% on wine and a standard pint of beer now consists of over 30% excise. Ireland is now one of the most expensive countries in Europe to drink wine and all increases have hit the lower end of the market </span><span style="line-height: 18.3999996185303px;">disproportionately, with many independents now admitting they cannot sell anything of quality below €10. </span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px;"><br /></span><span style="line-height: 18.3999996185303px;">With this in mind it was extremely perplexing to see independents and the trade in general celebrate en masse the 'victory' of no further increase for Budget 2015, when it is the same winners as before. Independents are still struggling with the highest rates in Europe, less choice from suppliers due to a contracted market space and consolidated and resurgent industry giants. </span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px;"><br /></span><span style="line-height: 18.3999996185303px;">Where does the consumer go? There are few options but to move in their throngs to the multiples, illustrated by my jaunt home at the bank holiday weekend where the Diageo/Molson Coors binary were selling slabs of beer at just over €1 a can. So much for responsible drinking. The choice for the consumer narrows and contracts as a result of government interference with policies that can only aid massive conglomerates churning out cheap and confected units.</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.3999996185303px;"><br /></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">This is compounded further and is more than slightly tragic that the
Support your local Campaign has employed an image with Guinness being the dark
knight of the blighted Irish Drinks Industry, when Diageo has unashamedly
dismantled anything resembling a family company and all the rest of what
Guinness was ‘known’ for. It is also worth noting that before the spectre of
Diageo, Guinness was the sole entity that cleansed the Liffey of any other
brewery.</span></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">The once lively wine scene in Ireland has contracted in personality and left far fewer gems on the wine shelves. This has been offset slightly, by the emergence of craft breweries and distilleries, but the general trend is a worrying one. A trend that shuts out the individual.</span></span><br />
<span style="font-family: inherit;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><br /></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><i><b>The English Affair </b></i></span></span><br />
<span style="font-family: inherit;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><i><br /></i></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Having made our respective jaunts over to the UK to continue our wine adventures and more importantly challenge ourselves and others. There are thankfully plenty of like minded individuals within the trade keeping the flame of individuality alive.</span></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Take the not too dissimilar backlash in the UK as an industry tries to respond to a rise in craft beer and an informed consumer who wants quality over quantity, a connection to an individual and their art, be it brewing, wine-making, organic vegetables or a cheese aged in somebody's shed for six years. </span></span><br />
<span style="font-family: inherit;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><br /></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">We have seen the advent of @beerforthat campaign with an excellent article from @totalcurtis <a href="http://totalales.blogspot.co.uk/2014/11/theres-beer-for-that.html" target="_blank">here</a>, who asks 'where are the brewers?'. A pertinent question and a thread running throughout the industry on both sides of the Irish Sea. </span></span><br />
<span style="font-family: inherit;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><br /></span>The discourse to be found here is more combative, where the wine trade is much larger and developed. The same can be said of craft beers and distilleries, allowing for a more galvanised approach and response, something Ireland could do with. However the problems still remain.</span><br />
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<span style="line-height: 18.3999996185303px;">Any progress made in Ireland and the UK towards a culture that embraces flavours and respects alcohol is in danger of being washed away in a sea of numbers. As myself and Rob throw ourselves into the mélange of the drinks industry over here we will continue to champion the idiosyncratic, the local, the stories. Otherwise we'll all be drinking monosyllabic and mundane meh.</span></span><br />
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Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-89683621820187757592014-11-08T22:34:00.000+00:002014-11-09T13:17:09.794+00:00Bottle Age<div style="text-align: justify;">
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Things are changing here at empty. We've both left for the UK and despite our émigré sense of entitlement, we're hardly the Irish wine blog we use to be. We know! With all our, at times ham handed, wading in on matters for the Irish wine trade we had you fooled too. Well, no longer, it seems the world of wine has really opened it's doors to us, dragged us away and right now we'd be foolish to say no to it all. This is just a change that time passing demands I suppose. </div>
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" style="color: black; text-decoration: none;" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh where he runs <a href="https://twitter.com/wine_edinburgh" style="color: black; text-decoration: none;" target="_blank">@Wine_Edinburgh</a> and somehow has found time to be Vice-President of the <a href="https://twitter.com/iwsscotland" style="color: black; text-decoration: none;" target="_blank">@IWSScotland</a>. Being </span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well having passed with distinction his WSET L3. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" style="color: black; text-decoration: none;" target="_blank">emptyglassie@gmail.com</a> </span></i></div>
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<a name='more'></a>With all these doors swinging open, it seems our work life is intent on taking us to new places, both philosophically and otherwise. We aren't the same plucky sales assistants, with buckets of time on our hand that we were when Empty first set sail. I've recently moved company to another Scottish Merchant, Woodwinters. Similar antics have gotten me installed as the Vice President of the Institute of Wine and Spirits, Scotland too. In short, sadly, the added responsibility has done it for the days when we got to hammer posts into the blog daily. Yet, it's not all bad news for Empty. The experience we are gaining will hopefully make this blog a more polished read. So, in essence, here's the deal, it's been a month since my last post and you can probably expect that to be the going rate for now. However, this should mean, fingers-crossed, quality over quantity. <span style="background-color: transparent;"></span></div>
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<span style="font-family: Times, Times New Roman, serif;">The elbow grease to this polish will be two pronged I guess. Working in tandem; first, our expanding knowledge and secondly, the knowledge that we know bloody nothing. Both Toby and I have romped on with our WSET training and are both sitting pretty with distinctions in our L3. Yet, we are still only a tiny drop into the brimming Nebuchadnezzar of wine knowledge available. The result of this should mean, the days of empty-arse-wine speak are over. As we move towards our Diplomas, go so far as to expect a plea for rescue as we drown or miraculously failing that, expect many, many questions. What's in it for you? Well, we'll keep popping up some wonderfully weird reviews and wine for you to hunt down and if you are back in Ireland, we'll even help work out a way you can get your mits on the wines in question.</span></div>
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<i style="background-color: white; color: #222222; font-family: Helvetica; font-size: 15px; line-height: 21.5599994659424px; text-align: justify;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/09/empty-and-full-stop-start-nature-of.html" style="color: black; text-decoration: none;" target="_blank">Empty & Full; The Stop, Start nature of Empty</a></span></i><br />
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Just to seal the deal here's a wine that really caught me up lately, Riverhorse Chenin Blanc. A wine with a label so bad, looking through my pictures for it, it appears I have failed to actually snap it even once. Let me paint the picture; Microsoft paint, Hippos, turquoise against white. It is I imagine the label of the wine served in hell. However, luckily the winemaker, Johan Meyer possesses talents the total opposite to those of the label maker. Meyer seems to be a whiz kid with Chenin. Mucking about with everything and anything, with the honourable exception of seeing what would happen were he to filter the wine. The result is equal measures of bizarre and wonder. </div>
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Wild yeast give the wine an unapologetic 'woo-ee' funk initially, but beneath this there are layers of oxidative tones, fresh fruit and minerality, the blend is totally paradoxical on the nose and there is no definitive king aroma. Instead, the wine weaves all its component parts into a solid, slightly weird, wine. The palate is much more focused, fruit dominates while the other flavours act in support. Some of the flavours and aromas are not a million miles from those found in sour beers. It's a real head turner. At £10.95 in Vino Wines, Edinburgh it's definitely worth trying at least once. However, with the acidity and balance on the wine, I'll be picking up some of these for some cellaring. One can only hope that the efforts of time can make short work of those bloody labels too.</div>
Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-62768551129518085762014-10-07T01:07:00.001+01:002014-11-08T13:18:57.093+00:00Smoke and Substance; Pietradolce, Archineri, Etna Rosso 2008<br />
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As the dust settled and the smoke cleared, it was confirmed. The other half had sped off into the distance and popped over to the Emerald Isle. I, the abnormally big child, was home alone for the weekend. That meant wine. I reasoned, what better way to spend time than being bowled over by a big fire breathing red. So, knocking off work nice and early on Saturday I had only one burning question; what wine was going to get my weekend alone flowing?<br />
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh where he runs <a href="https://twitter.com/wine_edinburgh" target="_blank">@Wine_Edinburgh</a> and somehow has found time to be Vice-President of the <a href="https://twitter.com/iwsscotland" target="_blank">@IWSScotland</a>. Being </span></i><i style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="color: #222222; font-family: Helvetica; font-size: xx-small;">a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well having passed with distinction his WSET L3. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" target="_blank">emptyglassie@gmail.com</a> </span></i></div>
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<a name='more'></a>To be totally honest, I had chatted to a customer earlier in the day about how I just wasn't feeling the, sudden, typical Edinburgh change in season on my palate. All I could think about was whites; aromatic and razor sharp. Oh, how things can change in a moment. I'd started in search of Jacky Blot's Montlouis Sur Loire, but local stockist, Woodwinter's, were, unfortunately, out of stock. This led to a prolonged session of what I term '<i>Bottlefumble</i>'. Bottlefumble is an experience unique to those in the trade where long hours are spent fumbling the shelves of your establishment looking for '<i>the wine</i>'. What makes bottlefumble unique to trade members is that the fumbling process is conducted in a manner so unconventional that one must be employed to even contemplate fumbling in such form.<br />
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However, the results of bottlefumble are not so unique. Like any subject with which too much time is spent thinking, you find yourself hopelessly lost. And, to add clarity; I did indeed induce a state of decision-making comparable to total paralysis. I conjured thoughts of visiting Raeburn Fine Wine to see if they had sold any of their gardening tools, fancied a prance down to Provenance Wines to hook up with something delectable and French, I'd even cajoled loose the strings of my wallet and gandered a look at Valvona & Crolla's website.<br />
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What a bollox-load of good all this did me, not an inch closer to my goal. </div>
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Then, it began to click. Everyone knows the feeling, your palate takes pity and starts the dialogue. Peter Sisseck's third wine, PSI. There it was, staring me in the face. With a background spiel that just wrapped me up and rolled me out like a hypersexualised, gender mismatched, Christmas present being opened at Halloween, was I bottlefumbling '<i>the wine</i>'? No, I'd already had it earlier in the week at a tasting and it just wasn't going to cut it. Yet, I don't know if it was the weight of the bottle, maybe the burgundy shape? Possibly it was just the austere, no, astute aesthetics of the presentation. Whatever it was, smoke seeped from the gun, '<i>the wine</i>' had made itself known. Pietradolce's Archineri, Etna Rosso, the bottle that had been sat contently in the corner of Vino Broughton St since I'd first started working in Edinburgh. I'd fumbled the bloody bottle so often when I had been based there. Maybe it was the same state of <i>bottlefumble</i> I was reliving in this moment that I'd experienced before which sparked the notion. Who knows, but the fire of curiosity was lit and I surged onward to Broughton St.</div>
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(It was at this point, on the bus, I found myself beset by the recriminations of self loathing all Hibs fans endure, we'd just conceded a goal and were now tied. The relevance? This wine, had it in its powers to raise my sullen soul to the heights of the very grapevines it hails from. Despite Hibs most usual parade of uselessness.)</div>
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I digress, and three hours of decanting later, there was a King in Leith again. Steak, roast veg, a plate of roast tomato (Just because I could) and a humble tulip with a clear, almost pale, browning wine, that cried with vigour.</div>
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Alas, the wandering mind couldn't have it's thirst quenched with just a glimpse, and so a sniff. Mount Etna bellowed. A juxtaposition of youth encroached on by smoke and flame, only to let a bright freshness rise from the charred earthiness. Flashes of bright, fresh strawberry erupted and in its shadow black cherry settled, subtle glimpses of the flower that would soon grow from this meat strewn fold; roses, delicate and whispering on the final breezes of the nose. The mountain, simmering away, puffing on fresh tobacco, surveying the seeming chaos with glee at the domino effect of it's carefully woven plans. </div>
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To look, to smell, nothing without touch; a taste. The flow rushed onward, deceptively rich, leaving the palate drying with the grains of the gums firming where it strode. Every inch that caved in, touched by the bold sumptuous and silken river. Sweet aniseed coaxed and coerced the mind to listen as the promises of the nose made good. Black cherry, Strawberries, but with a wildness and a rich tobacco leaving almost tar in its path. Never a thought spared to it's weight, owed all to a perfectly sown freshness; mouth watering and uplifting at once.</div>
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The devastation lingered timelessly. The captivating smoke stirring, silently bidding it rest a while. </div>
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So, what I am saying is; it's great. Brilliant aromatics and a nifty well-balanced palate that has bucket loads of fruit and secondary flavours to focus on. A startling length on the palate carried by great acidity. Top notch full throttle stuff this, it is weighty but never overbearing. Nab a bottle for the wine rack if you can, pull the cork in five years and that hint of earthiness that's peaking through the fruit will be joining the fray. If this doesn't spark your curiosity about Sicily, nothing will.<br />
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<i style="background-color: white; color: #222222; font-family: Helvetica;"><span style="font-size: xx-small;">Like what you've read? Have a wee gander at another post: <a href="http://emptyglassie.blogspot.co.uk/2014/09/empty-and-full-stop-start-nature-of.html" target="_blank">Empty & Full; The Stop, Start nature of Empty</a></span></i></div>
Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-77074043828395795282014-09-29T23:15:00.000+01:002014-10-07T17:19:33.481+01:00Empty and Full; The Stop, Start Nature of Empty<div class="separator" style="clear: both; text-align: justify;">
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<i>[Hey there folks, we are having some issues with Empty on Wordpress, so just temporarily I will get this up here - Rob]</i></div>
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<span style="background-color: rgba(255, 255, 255, 0);">It’s been a long time since I’ve written in a way reminiscent of my old prolific empty self. There are a million excuses I could make as to why, but, very simply it boils down to one factor; passion. I have been working in ‘wine’ retail for quite a while now and if there is one thing I am certain of it is that there is a negative correlation between the amount of £6 wine one sells and your passion for wine. Thankfully, I am finding, there is a two step remedy; acceptance and focusing on the good wine in life. This leads me to writing this post; I have been really complacent with this passion of mine and I think it’s about time I start writing about it again.</span></div>
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<i><span style="color: #222222; font-family: Helvetica; font-size: xx-small;"><a href="https://twitter.com/Rob_Gilmour" target="_blank">@Rob_Gilmour</a> has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh where he runs <a href="https://twitter.com/wine_edinburgh" target="_blank">@Wine_Edinburgh</a> and somehow has found time to be Vice-President of the <a href="https://twitter.com/iwsscotland" target="_blank">@IWSScotland</a>. Being a balanced multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well having passed with distinction his WSET L3. If you'd like to contact him email: <a href="mailto:emptyglassie@gmail.com" target="_blank">emptyglassie@gmail.com</a> </span></i><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-size: 13.3333339691162px;">I’ve been sitting trying to think about how I’d get the ball rolling again. First I thought I would write an autobiography for my vinous adventures of the last year and a bit, however, after my word count had gotten a little out of control, and as sure as I am you’ve all been craving some Rob, those heights may have been a little too much too soon.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">So, here it is. What I think to be a better idea (And hey, if you’re reading it must have been the best idea I’ve had so far); What’s on my wine rack just now. Hopefully it’ll give a better insight into how my palate and view of wine has evolved since I was last writing here. So, in no particular order, here’s the contents of my merry little wine rack.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b>1 ‘Monsters, Monsters, Attack’ 2012, Riesling by Some Young Punks</b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">When I was back in Ireland, Curious Wines had hold of this lot and due to my student budgets and the successive failures of my other-Empty-half, Mr Toby Ink, and myself to co-ordinate buying a case together it took me getting over to Edinburgh to try any of the Some Young Punks wines. At first, I was wildly disappointed, I felt the wines just didn’t carry through and missed out on that intoxicating epiphany that occurs first smelling and tasting an Aussie wine. Then, it hit me, there is a lot going on, just subtly. Like so many European styles, it doesn’t shout, it talks to you. I’ll still admit I think the ’13 of the same bottling is a million miles ahead of the ’12 right now in terms of drinkablity, yet, I can’t help but feel tasting the ’12 that it’s a sleeper wine. I suppose we’ll see.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b>2 ‘Passion has Red Lips’ 2012, Shiraz/Cabernet by Some Young Punks</b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">You’ll have guessed, right? I got caught up in what SYP are doing. The Blends change yearly to get the best expression. 2012 is 50/50 while the 13 is around 75 Shiraz, the styles are so different and still both understated, a little less so in the ’13. What they are doing that’s changing the results so much is avoiding new oak, and working on getting their picking times correct. Jen Gardner one of the ‘Punks’ has a PhD dealing with Yeast and it seems she holds the idea of working with indigenous yeast in high regard. If anything, I am glad to taste more wines like this; that is, ones looking to show off where they are form and not where their oak and Yeast have been imported from. I am passed tasting the same wine a million times with the only seismic difference being the bottle, even if I think its super drinkable.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Also on SYP, more good wines with polemical labels can only be a good thing.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b>3 ‘The Stump Jump Sticky’ 2010, Everything with a Dash of Chester by d’Arenberg</b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Constants. We all crave them in life, and here is the first of one you’ll get in this. I still really dig d’Arenberg. The Stump Jump range is their excellently priced, simple and wholesome range, and for the cheapies that every wine rack must contain they are and should be a first port of call. The Sticky is made of Botrytis Riesling, Chardonnay Semillion and Pinot Gris, so really just whatever was lying around and rotten. It’s acidity is a little lacking but it packs one hell of a lot of flavour and for the £7 odd that it costs, I am happy to have a bottle lying around the house.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b>4 ‘Bouzeron’ 2009, AP Bouzeron, Aligoté Doré by A & P Villaine</b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">A wine in it’s prime, with the pedigree of Villaine, the owner of Domaine Romani Conti, what could be better? I’d gotten quite excited by the arrival of this in my own company and picked up a bottle as soon as I could. Aligoté has a pretty dire reputation, and it seems Villaine is totally at ease with that as he understands why it has; it’s been made really badly. Obviously, Villaine is out to change that and has been instrumental in getting the appellation of Bouzeron recognised, and for good reason too. His wine is excellent, showing off a much more delicate and less assertive expression of Burgundy. The only question is why am I clinging onto a bottle of the ’09 when Aligoté is best drank young. Simple, I have no idea what happens next, does it just die off? With the quality of the wine I just can’t see that happening, but it very well could do. Expect a bottle of the newer 2011 Vintage to join the ranks of the rack soon.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">There’s oak. Go to hell if you hate oak. Doubly so if you hate oaky Chardonnay. This is big and unapologetic, rich and creamy; and I fucking love it. It went on bin end, and I bought some. It has this wonderful olive flavour and smell that that feels as if someone just made an excellent Chardonnay and marinated some olives in it and by some freak accident it synthesised perfectly. Man, I love Australian Chardonnay, it is the wine worlds ‘fuck you‘ to the watery ‘Italian’ ‘Pinot Grigio’ from a plastic bottle brigade. Wychwood Brewery’s phrase ‘Afraid you might taste something, lagerboy’ nails my feelings on this.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Another bin end from the same sale. I know, oddest bin end sale ever. Another, constant for you too, I STILL LOVE RIESLING. I got tasting this some time ago after it had been open a few days and was super impressed. Reviews and conversations have lead me to believe it’s a bit of a live-fast-die-young wine, with a lot of folk saying it’s already peaking and not one for the cellar. From my tasting I would say that’s a slight exaggeration, yet, this just simply means that I have an excuse to open some excellent wine sometime soon. Can’t wait.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">I have a really soft spot for the aromatics that Rhone Valley white grapes can carry. It’s fixating; clean cut, fresh, floral and always telling you there is more to come, just pop a bottle away. These wines really, really catch me up, which is why I am down to my last bottle of so many. I’m so convinced that if I lay my eyes on it I’ll drink it, I’ve wrapped it up in black paper and am ardently pretending it’s not there. Rest assured writing this section of the post has not helped my denial.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b>8 ‘Wehlener Sonnenuhr Auslese’ 2003 Riesling Auslese, by Joh. Jos. Prum </b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Riesling is great. Even better when your partner likes it too and allows you to splurge, this was bought pretty soon after we arrived in Scotland and was a total impulse buy. Problem is I’ve not been let open it yet. I do have a theory that Zara has formed an attachment with it and that it now may never be drank. This theory was only given foundations when I arrived home a little far on with a pal and cracked open some wine. Asked in the morning what we drank I jokingly said the Auslese to a very unamused and almost, I’d say, aggressive reaction. Thankfully, it was a joke. Fear not though, I will persevere.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><b><i>9 & 10 ‘Brouilly’ Gamay 2011 and ’12 by Marcel Joubert et Fils</i></b></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Old Vines. Beaujolais Cru. Good winemaker. Traditional wine making. Slightly austere. Loves food. Small lots of varying quality and style. It’s quirky and not to everyone’s taste. At a tasting some time ago Alvaro Palacios said about his wines, that he didn’t expect everyone to like them, that if he did that he would have made a bad wine. That stuck with me. Good wine should provoke opinions and they should probably not all be positive, without that discourse we’d have a really boring wine world. Rolland would make the wine, Parker would review it, and we’d be charged a premium. Beaujolais’ Crus are something that I have really warmed to. There is so much out there, the good just needs picked apart from the poor examples.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b>11 ‘Vina Arana, Rioja Reserva’ 2005 by La Rioja Alta, S.A.</b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">I suppose it’s at this point that I put my hands up and say my red wine palate could probably do with some broadening. I still dig good vintages that haven’t over ripened the fruit. 2005 in Rioja ticks this box of me; just a little more understated than the 2004 but every bit as captivating for me, if you like big fleshy wines, while you’ll still enjoy the ’05, I’d say stick with the ’04. La Rioja Alta, S.A. are one of those dusty old relics of the wine world that I really enjoy having around. I can’t help it. I don’t really want to ‘help’ this ‘problem’ either, mind you.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b> 12 ‘Adelaide Hills Shiraz’ 2006 by Petaluma</b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">I am also still hunting for any incarnations of Aussie ’04, ’05, ’06 Shiraz. This one cropped up after a Christmas party where this was one of two wines on offer. The remaining wines were put aside for staff that were interested. I walked away with 3 bottles. One I gave to a customer, one I drank with a friend at the end of a very long night. Which leaves me one lonely soldier lying proudly on the wine rack, I’ll keep this guy for a number of years yet.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><i><b>13 & 14 ‘Kester Shiraz’ 2005 Hunter Valley Shiraz, by Keith Tulloch Wines</b></i></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">THIS IS THE DOGS BOLLOX. I have transferred stock around the company like a monkey trying to please Harry Harlow. Keith Tulloch studied in the Rhone and has brought something interesting back to the table with his Hunter Valley project. While it’s easy to say it’s just a French wine in Australia, I feel that would be an injustice to these wines, they retain every ounce of power that Australia has made her reputation for Shiraz on. This is a very Australian wine. What’s different? I am still trying to work it out, this wine looks set to keep the cogs turning over for quite some time. At any rate, these are, again, for storing away. I love old Aussie Shiraz, naw, Empty loves old Aussie Shiraz.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">So there you are, my wine rack, my palate, and the devil knocking at the door of my self restraint. Hopefully, this is me back in the Empty saddle. We’ll see soon I suppose.</span></div>
Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-55328629790030103902013-05-16T23:25:00.000+01:002013-05-16T23:52:20.652+01:00All Roads Lead to Rioja <div class="separator" style="clear: both; text-align: center;">
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Being lucky enough to give a wine tasting in a delicious tapas bar in Naas recently (<a href="https://twitter.com/Lasrada" target="_blank">@lasrada</a>) I decided to go with Spanish wines. Seems kind of a no brainer or dare I say it predictable. The day that the writing and/or logic as to how and what we write on this blog becomes predictable I will personally send the Empty Glass to the proverbial farm. </div>
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It is with great regret that I announce that The Empty Glass has been put to pasture ... </div>
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But really I chose the wines as I think Spain is hard done by in many respects. It produces some stunning wines that are often overlooked by the newest and cheapest Rioja Reserva. Not that I have anything against Rioja, it is one of my favourite wine styles. Spain is a country with a vast history, with a wine journey that begins with the Phoenicians and this heritage demands respect and recognition.</div>
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While we tend to focus on Rioja and Ribera, but forget about Jumilla and Priorat. It would be a shame to miss out on the window of history and culture that each of these wines and regions offer us.</div>
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The following wines were tasted on the night and are part of the O'Briens Wines portfolio, chosen to provide a snapshot into the many layers of Spain accompanied by my own scoring*;</div>
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<b><i>La Rosca Cava – </i></b>From
Penedes in North-East of Spain, Cava has been in production since the mid 19th century. Made in the same method as Champagne with
bottle fermentation and this particular example gets 18 months bottle aging. The best examples are crisp and refreshing but have a hint of that delicious creamy texture of good Champagne without the need to pay a fortune. This wine, a blend of Macabeo, Parellada and Xarel-lo combine to create intense and zesty lemon rind filled palate with
crisp apple fruits and a long lingering finish. Perfect as an aperitif. <b>Score: 87</b></div>
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<b><i>Luzon Bianco 2011</i></b> – From Jumilla
in the South of Spain a region often frowned upon comes a blend of Chardonnay and Macabeo (Viura), the latter normally found in white Rioja, is incredibly complex. Rich and full to the
brim with apricot and peach fruits with a hint of toast from barrel
fermentation and great with roast chicken or smoked fish. Good structure and a long finish. </div>
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<b>Score: 89</b><b style="text-align: center;"><i> </i></b></div>
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<b><i>Protocolo 2011</i></b> – From Marcus Erugen this Tempranillo punches well above its weight, providing a huge amount of
fruit and body for an introduction to the varietal of Rioja and Ribera del
Duero. From La Mancha, again a region thought of as producing bulk wine, this wine displays finesse and a distinct lack of bulkiness in the price. Intense black cherry and plum fruits are complimented by liquorice and
herb. Great with chicken, chorizo, lamb or on its own.<b style="text-align: center;"><i> </i>Score: 88</b></div>
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<b><i>Sierra Cantabria Crianza 2008 </i></b>–
A step up from Marcus Erugen this Rioja begins to show the serious side to
Tempranillo. Varietal aromas of red fruits such as strawberry and raspberry emerge with a bit of aeration and this is all enveloped in vanilla from integrated oak. Full bodied and good firm tannin, hallmarks of a well structured
wine. Try with some spicy Chorizo. <b>Score: 89</b></div>
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<b><i>Planets de Prior Pons 2008</i></b> - Definitely the stand out wine of the night and a region I have fallen in love with. Spain's answer to Chateu-Neuf du Pape (a very similar blend) is displaying far better fruit and most importantly affordable high quality wines and this was no exception. A wine philosophy in this region is one of terroir and commitment to fruit quality, keeping yields down and the maintaining of old vines create a layered wine of red fruit compote, blackcurrant, herb, stony minerality, mocha, and vanilla. Excellent tannic structure and refreshing acidity. Elegant and bold, an iron fist in a velvet glove.<span style="background: white;"> <b>Score: 91</b></span></div>
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*<i>All of these wines are directly imported and available from <a href="http://www.obrienswine.ie/" target="_blank">O'Briens Wines</a> who are currently running a 20% off Spain Promotion this weekend.</i></div>
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Some other producers of note to try get your teeth into this weekend would be;</div>
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<b>Rioja: </b>Muga, Conde De Valdemar, Coto de Imaz <b>- </b>look out for 2001, 2004 and 2005 in the Reservas and Gran reservas.</div>
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<b>Ribera del Duero: </b>Torres Celeste, Pruno Ribera Del Duero </div>
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<b>Jumilla: </b>Luzon</div>
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<b>Rias Baixas: </b>Martin Codax </div>
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Every one of the wines and wineries mentioned here show off some of the finest wines that Spain has to offer from real Rioja Reservas to the super cool and refreshing Albarino from Martin Codax Spain provides a plethora of styles and each one new discovery in what is very old world indeed. </div>
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<i><b>Shane</b></i></div>
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Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com1tag:blogger.com,1999:blog-7328827300918876218.post-6539182564119553532013-04-26T20:42:00.000+01:002013-04-29T13:53:36.824+01:00Flogging a Dead Horse<div class="separator" style="clear: both; text-align: center;">
<a href="http://emptyglassie.blogspot.ie/2013/04/flogging-dead-horse.html"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMIeuyWgrXAwzBBXxTKbd3jCKTouGawAn5mULTRkULjwnYd7RsWDLMbWF6kGOJ1Vr66CHVKfVG5mpzvMN-jHW61PaKGJzasWqfHFiqEo5Y1L0FOgT_b4XhSMCT5MSVZvmkJeQ6AQCBfXz/s640/Whipping+a+dead+horse.jpg" width="640" /></a></div>
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It is just one of those wines, Beaujolais, you love it or hate it. It's a gut feeling. To those of us who have loathed it, the attachment to Gamay shown by titans such as Jancis Robinson, Hugh Johnson and Micheal Broadbent, to name but a few, seems farcical and baffling. Something of a fondness conjured by subjectivity, playing a sentimental chord for their friends of the Beaujolais.</div>
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Indeed, it cannot be simpler put than the titans are trying all too hard to flog a dead horse. Of course, we lot, us, us 'Enlightened' few, we can see through all that. Can we not? It is simple subjectivity; there cannot be anything of merit to these wines, so farcical are they in stature that they mimic the titan's love of them. So, why my gut reaction to the news of Louis Latour's investment of money and Pinot Noir into the region, so positively bad?</div>
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I suppose, it is time for the truth of the matter. I have had yet another small oenological epiphany (See End). I, dare I even say it with Thobias so close by, have begun to understand the bloody Beaujolais. The very words sticks in my mouth like the twang of stalk. Yet, it is simply time to shallow the pride on this one. The Beaujolais has, undoubtedly, got something to offer. </div>
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That something is a simple, humble and fun vino with a gluggablity rather hard to beat. A vino you could stomach after a wine trade fair. Something to sit and simply say "Well, is that not a nice wee tipple". In no way should a good Beaujolais offend, as so many Village and AC/AP level wines do. It would be friendly and never offer a challenge, which incidentally so many of the wines modeled in the image of the Beaujolais do. It should conjure pictures to mind like the horse in the banner rather and anything but the great noble stallion that Cabernet or Pinot Noir can strike. It should conjure images of a big flamboyant pink castles not the grandeur of Bordeaux or the sleek star ship wineries of Napa and the new world. Beaujolais is, in essence, a wine to laugh with.</div>
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The idiocy of my ramble has, despite itself, a point. The Beaujolais, and all the easy-going and earthly goodness it stands for is severely under threat. Worse still on two fronts. Primarily, there is a Napoleonic thirst in the Asian market for Burgundy red, namely Pinot Noir. Throwing houses into a bit of a scramble as they try to fill up the order books. In the nick of time for the guy's in Beaune, things are going south in the Beaujolais. Latour has even rather sharply spotted that Beaujolais is rather a cheap investment by Burgundy standards.<br />
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This is no doubt down to two factors. One of these factors is luck, there are rather a lot of bankruptcy's pending in the in the wake of the 2012 vintage which seems to have swooped in to remind Beaujolais the good times do anything but last ('09, '10, '11 all being superlative vintages for the Beaujolais). The second reason, which ties into the second front of attack for Beaujolais, is the curse of the Nouveau. Ask anyone in wine about Nouveau and you are assured to get one of two responses; "It is all just a bit of fun" or "It is a shambles. It is nothing short of selling an unfinished wine as a gimmick". If you would take time to notice, the former, clearly motioned in defence of Beaujolais Nouveau, is not a denial of the second. If anything it is a rather underhand attempt to push a con. After all, the only one's losing out on it are the Beaujolais who are now in a deadly spiral over it. Can live with it but can't live without it. Well, I am sorry a am being blunt on this issue, but they bloody well can and have to live without it.<br />
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There are two ways for them to have a real go at becoming a wine region again.<br />
<br />
<i><u>The Internationalist </u></i><br />
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You have Latour's approach, the seeming paradox of grubbing up as much Gamay, the epitome of the Beaujolais, as you can and then start replanting it all with Pinot Noir. Something of a Cabernet or Merlot in Tuscany, a 'removable' scaffolding on which you can give the Beaujolais some rehabilitation time. You know, the old get the war-horse back on her feet scenario? Of course, it is only coincidence that Pinot is hip now in the worlds biggest wine market. Exactly like Cabernet and Merlot just happened to be hip during the equivalent time in Tuscany.<br />
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I will admit, however, I am a huge fan of the Tuscan result at times. While I am a fervent believer that Sangiovese is the true heir of Tuscany, tasting animals like Tignanello by Antinori, you would be hard pressed to deny the triumphs achieved by scaffolding it with Cabernet. However, tasting Poggio Rosso, Chainti Classico (San Felice), it all too fast becomes apparent. The truly great terroirs can, with care, shine brighter than the rouges. They can show something of a humble beauty and true sense of place, that you cannot, I would argue, achieve by changing up the rules. However, that is opinion, and I concede that. <br />
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Furthermore, the Pinot/Gamay blend is not a purely a novel invention solely designed to suit the markets. Actually the Swiss, Burgundian's and even some chaps in Loire have been getting down with it for a long time. In fact The Corkscrew have a Loire Valley take on Gamay/Pinot Noir (<a href="http://www.thecorkscrew.ie/red-wine/puzelat-bonhomme-le-petit-tannique-coule-bien.html" target="_blank">The Corkscrew</a>) bouncing around at the moment.<br />
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My worry is that there is actually rather little need for the Beaujolais to scaffold their Gamay. It seems, the answer can come from an ironic figure, Marchese Piero Antinori, "For centuries, viticulture in Italy was geared to quantity rather than quality, and a large part of its plantings still reflect that old approach... Transforming these thousands of inefficient acres that aren’t geared to the market is a big challenge, and more difficult than you might think. The only solution is to incentivise them to grub up the vines or replant." (<a href="http://www.decanter.com/news/wine-news/498998/one-third-of-italian-vines-should-be-grubbed-up-antinori" target="_blank">Decanter, 2010</a>)<br />
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<i><u>The Terroirist </u></i><br />
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And so it leads to a simple, yet very harsh second solution, integrity. A lot of the Beaujolais does need to be grubbed up and replanted. Hugh Johnson can even be noted as say half of the crus of Beaujolais would not be missed.<br />
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Maybe it is time for an identity crisis. What does the Beaujolais as a whole want to do with their wine? Terroir driven wines demand one simple thing. Suitable terroir. The entirety of Beaujolais, I dare say, is not suitable for Gamay; and is doing the image of the grape, already drowning in a watery macerated grave, no favours.<br />
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There would be draw backs too for anyone looking to stay true to Gamay. A commercial flaw, terroir driven wine in a bad vintage may produce wines that are simply awful (yet, not always, some of the best Cabernet Franc's, a grape often compared to Gamay, I have tried have been from great producers who struggled on when everything round them went to hell). But then, consistency is not our number one prerogative in camp Terroir. Rather, it is the best expression of the soils, the place and the year. It is all about making that little stamp date in time. It's a beautiful wee window into life, and the transcendent and perpetual nature it posses. While it may sound like I have had a glass too much Beaujolais, it seems to me that wine should have that effect and interact with our own memories.<br />
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So, what for the rest of the Beaujolais, those poor growers not sitting on some good village or cru? Refer to point one. Keep you Gamay that works and plant some Pinot, or even go with some Chardonnay. Expirement, you have at this stage nothing left to lose. Maybe even go really out there and find some non cru granite and get some Syrah and see what happens.<br />
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Why the rant in that case? I seem to be agreeing with what Latour are doing, am I not? I will end on the reason. Has anyone been assured yet that Pinot Noir won't be planted in Saint-Amour, for me, that seems a sellable old wine, the ever sexy Pinot would only all too much love the Beaujolais Village names, whatever the wines and loss of identity Beaujolais would lose. What I am asking is if we might have another Baron gagging for some grubbing?<br />
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Latour's aims are going to have to be watched carefully, yet, for now they seem questionably admiral. I for one would be happy to shallow my pride and see Latour assume an Antinori-styled mantle, as the sensible saviour. Time will tell, so maybe some of that 2012 Beaujolais might be worth keeping to remember the year that paved the way for some big changes in Beaujolais? Who knows? Maybe it is a question best pondered over some of these:<br />
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<li style="text-align: justify;"><b>Chateau de Fleurie, Fleurie (2011): </b>The first time I tasted this was with one of the owners of the Loron estate, right before he tried to get me to book a holiday in, guess what, a big pink castle of his. An invitation, I regret I declined in retrospect. More surprising than turning down the big pink castle holiday was the wine. I was not what you might say, favourable towards Gamay at the point preceding my taster. Where on the tip of my tongue had been, "Stalk, stalk, stalk, mushy peas" was now a beautifully approachable and lush assault of happy go lucky fruits, with something altogether more alarming, structure and faint fine tannin. Simply an eye opener. </li>
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<li><b>Loron et Fils, Saint Amour (2009): </b>I concede, I am a romantic by time, and the name of this appellation may have some bearing, and I will not have been the first to mention that. Yet this followed on the same day, the tasting of the above Fleurie, and while the Fleurie charmed this truly caught my affections. The seeds of my Beaujolais curiosity were sown here. Depth, fruit, structure. Think Pinot but less engaging, a familiar face you could relax around. Really, something that could quickly enamour the unwary. </li>
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<li><b>JJ Vincent, Julienas (2006): </b>7 years on. Another perception battered, the stuff can age with some grace. Intensely slate like minerality, with a splash of fruits, muddled of course, but invitingly so. Tannin and excellent acidity keeping it fresh. Really a wine to try and hunt out if only to surprise yourself. Really this was the nail in the coffin. Just beside Saint Amour, it embodied the same charm yet with more personality. </li>
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<li><b><a href="http://www.thecorkscrew.ie/red-wine/puzelat-bonhomme-le-petit-tannique-coule-bien.html" target="_blank">Puzelat-Bonhomme Le Pt’tit Tannique Coule Bien</a>: NOT TASTED. </b> Given the topic it would seem only fair that this wine got a shout out. Maybe this will settle the nerves and question of planting Pinot in the Beaujolais?</li>
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Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-63297050344624365562013-03-30T09:12:00.000+00:002013-03-30T09:13:02.262+00:00Food and Wine Pairing - Cheeky Cooks<div style="text-align: justify;">
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Matching food and wine can be a daunting process, but there are a few simple rules to keep in mind when trying to figure out what exactly goes well with whatever it is you are going to cook. We have teamed up with the delectable food site <a href="http://www.cheekycooks.com/" target="_blank">Cheeky Cooks</a>. Like Empty these Cheeky Cooks have a passion for all things tasty, so here we have it, a few simple rules and some cheeky suggestions;<br />
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<b>Rule 1 </b>- Nobody ever talks about Fight Club ... Or Gamay*</div>
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<b>Rule 2 </b>- Nobody ever talks about Fight Club ... Or Gamay</div>
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<b>Rule 3 </b>- Seriously don't stress too much KEEP IT SIMPLE!</div>
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<li><span style="text-align: justify; text-indent: -18pt;">Match</span><span style="text-align: justify; text-indent: -18pt;"> </span><b style="text-align: justify; text-indent: -18pt;">light with light</b><span style="text-align: justify; text-indent: -18pt;">, for example a crisp and subtle Sancerre is delicious with the subtle, but intense flavours of Monkfish.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="text-indent: -18pt;">Match</span><span style="text-indent: -18pt;"> </span><b style="text-indent: -18pt;">rich
with rich</b><span style="text-indent: -18pt;">. Having a big steak? A whopper Cabernet or
Shiraz will do. Or any other varietal that is full bodied with good
tannin.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><b style="text-indent: -18pt;">Never
ever match red with fish? Not true</b><span style="text-indent: -18pt;">, some
light and fruity reds pair extremely well with tuna or Salmon or a
personal favourite of mine, a good quality, fruit driven New Zealand Pinot
Noir with Swordfish and salsa. Delicious. This is veering back towards are
initial rule light with light, or subtle with subtle.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><b style="text-indent: -18pt;">Regionality</b><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Food
with wine have gone together for centuries, with particular regions
producing food that suits particular wine. Think of the classics, lamb
with Bordeaux, Albarino with seafood (it is on the coast after all),
Argentine Malbec and Steak etc. One compliments the other and the
regionality of the flavours have evolved over time. There is more than
likely something to it, otherwise why would they do it?</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><b style="text-indent: -18pt;">Experiment</b><b style="text-indent: -18pt;"> </b><span style="text-indent: -18pt;">There
is always a new flavour to be created by the subtle fusion of an eclectic
mix of flavours on the palate</span></span></li>
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*Duke Philip the Bold declared in 1395 that Gamay was a 'despicable and disloyal grape', that in his opinion was taking up too much space in Burgundy. Space for his beloved Pinot Noir. Philip was later kicked out of Fight Club for breaking the first two rules.<br />
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I for one have to agree as Pinot Noir when made well can and should haunt you from the minute a bottle is opened to the the very last drop. It is seductive and layered and complex. This varietal needs something delicate but complex to further this sensuous experience;</div>
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<li style="text-align: justify;"><b>Chocalan Gran Reserva 2011: </b>Subtle, but powerful, full throttle but silky smooth, it also looks incredibly sexy a rich ruby with youthful purple hues ... Don't get me started on the shape of the bottle. Suffice to say this wine does silly things to me. It opens with pure strawberry and raspberry with a crisp finish of cranberry and chocolate. Already this wine was living up to the high standards I place upon good Pinot, it should haunt you, always being elusive and multifaceted. The dominant fruits were backed up by seemlessly integrated oak that lead to a lingering finish of supple tannin and good acidity. Perfect with any sort of game or this delicious <a href="http://www.cheekycooks.com/recipe/the-main-event/anise-orange-cured-duck-leg-confit-beetroot-wild-mushroom-tarragon-sherry-ragout/" target="_blank">duck leg</a>. <b><i>Score (91) </i></b></li>
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Now onto something a little more full throttle. A fruit forward Shiraz can be a delicious accompaniment to white meats with some richer sauces all the way to delicious medium rare steak. New world Shiraz tends to be a little more fruit forward than its northern Rhone counterparts. I would try the following wine with something like a <a href="http://www.cheekycooks.com/recipe/the-main-event/slow-roast-pork-belly-with-caramelised-apple-red-onion/" target="_blank">Slow Roast Pork Belly</a>.</div>
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<li style="text-align: justify;"><span style="font-family: inherit;"><b style="text-indent: -18pt;">Footbolt
Shiraz 2008:</b><b style="text-indent: -18pt;"> </b><span style="text-indent: -18pt;">Intense aromas of plum, red berry and raspberry are fleshed out by
well integrated oak influence adding flavours of mocha. As the wine opens
up it develops hints of eucalyptus and finishes with a delicious spice
from the varietal. With big tannin and good acidity this is
an impeccable wine that has always delivered, even in the lesser
vintages (which 2008 was considered because of drought).</span><span style="text-indent: -18pt;"> </span><b style="text-indent: -18pt;"><i>Score
(89)</i></b></span></li>
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<span style="text-indent: 0cm;"><span style="font-family: inherit;">There are traditional matches for lamb, such as a good Claret. However in keeping with experimentation why not try something off the beaten track, such as this indigenous varietal from the volcanic slopes of Mount Vulture. Some consider these wines to have the potential to be the finest in Italy.</span></span></div>
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<li style="text-align: justify;"><span style="font-family: inherit;"><b style="text-indent: -18pt;">Aglianico
del Vulture 'Piano del Cerro' 2008:</b><b style="text-indent: -18pt;"> </b><span style="text-indent: -18pt;">Ruby red with purple hues. Truffle, raspberry,
plum, cherry, thyme, cinnamon and cedar. On the palate there is
intense raspberry, with plum and cherry filling out the mid-palate with
sweet spice on the finish. This wine has incredible structure with good acidity and fine tannin.</span><span style="text-indent: -18pt;"> </span><b style="text-indent: -18pt;"><i>Score
(89)</i></b></span></li>
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<span style="font-family: inherit;">Lamb is delicate and subtle and needs something
with finesse. This Aglianico is elegant, but robust at the same time, with
tight tannin to bind with <a href="http://www.cheekycooks.com/recipe/the-main-event/pistachio-mint-crusted-leg-of-lamb/" target="_blank">some slow roasted lamb</a>. </span></div>
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As Oz Clarke ponders; 'I wonder what it feels like being the wine experts' favourite grape, yet failing to excite the palates of the vast majority of wine drinkers across the world?', I often think the same myself. Is it the bad reputation that sickly sweet pretenders have given the varietal? Or that there are so many styles that it is a difficult grape to 'get'. However this misunderstood grape is nothing short of sublime with spicy food.</div>
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<li style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 21px; text-align: justify;"><b>Wakefield Estate Riesling 2010 - Clare Valley (PP €12-€14.99):</b> </span><span style="background-color: white; text-indent: -18pt;">This wine really showed the merits of a blind-tasting as I knew
there was something familiar about this wine, but couldn't quite decide
what. Turns out is a wine that I have tasted and adored quite a few times.
On the nose orange rind, peach and intensely floral and awash with
grapefruit and pineapple. Delicious, with a very long crisp finish.</span><span style="text-indent: -18pt;"> </span><b style="text-indent: -18pt;"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Score 92</span></i></b></span></li>
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<b><i><br /></i></b><span style="text-align: justify; text-indent: -24px;">Why not try this exciting match with some </span><a href="http://www.cheekycooks.com/recipe/the-main-event/spicy-chicken-rice/" style="text-align: justify; text-indent: -24px;" target="_blank">Spicy Chicken</a><span style="text-align: justify; text-indent: -24px;">.</span><br />
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<span style="font-family: inherit; text-align: justify; text-indent: 0cm;">Like Riesling, oaked Chardonnay is often misunderstood and certainly not in vogue at the moment. This is </span><span style="font-family: inherit; text-align: justify; text-indent: 0cm;">due to the oaky chardonnay being the best thing since sliced bread for several decades with producers </span><span style="font-family: inherit; text-align: justify; text-indent: 0cm;">from every corner of the planet producing an 'oaked' chardonnay, some of them even resorting to oak </span><span style="font-family: inherit; text-align: justify; text-indent: 0cm;">staves or oak essence to produce a cheap simulacrum of what can be one of the best white wines in the </span><span style="font-family: inherit; text-align: justify; text-indent: 0cm;">world. Needless to say this sorry turn of events has left a rough taste in consumer's mouths. </span></div>
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<li><b>Glen Carlou Chardonnay 2010:</b><b> </b><span style="font-family: inherit;"></span><span style="font-family: inherit; text-indent: -18pt;">Apricot
and apple is rounded are rounded out by a rich creaminess and cinnamon
laced finish that is achieved from lees and oak aging respectively. This
is one of the best examples of the heights oaked Chardonnay can achieve.</span><span style="font-family: inherit; text-indent: -18pt;"> </span><b style="font-family: inherit; text-indent: -18pt;"><i>Score
90</i></b></li>
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<span style="font-family: inherit; text-indent: 0cm;">This is a perfect
example of the hedonistic delights that people (me included) oft describe as serious Chardonnay. I normally pair this with a <a href="http://www.cheekycooks.com/recipe/the-main-event/plaice-in-breadcrumbs-creamy-mushroom-sauce/" target="_blank">roast chicken</a>, but the recipe I
have picked here will do just the trick as it as rich and creamy, but delicate
at the same time. Like our Chardonnay.</span><span style="font-family: inherit; text-indent: 0cm;"> </span></div>
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<span style="font-family: inherit;">As a nation we can't seem to get enough of New Zealand Sauvignon, so I have chosen the best I have tried in several tastings over the past few months. </span></div>
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<li style="text-align: justify;"><b style="font-family: inherit;">Greywacke Sauvignon Blanc 2012: </b><span style="font-family: inherit; text-indent: -18pt;">I have
tasted this wine several times recently, each time in different contexts
from trade tastings to a glass in a friend's house. Every time this wine
was exceptional. Normally in an average tasting something above average
can seem exceptional. Truly great wines stand out every time.
Intense passion-fruit and lime fruits, minerality,
fennel with racy acidity. Everything about this wine is in balance.
Sauvignon as it should be.</span><span style="font-family: inherit; text-indent: -18pt;"> </span><b style="font-family: inherit; text-indent: -18pt;"><i>Score 92</i></b></li>
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<span style="background-color: white;"><span style="font-family: inherit;">Sauvignon Blanc is very versatile
with food, but one of my absolute favourite pairings is goat's cheese. Give
these delicious <a href="http://www.cheekycooks.com/recipe/foreplay/goats-cheese-and-serrano-ham-prawns/" target="_blank">Goat's Cheese and Serrano Ham Prawns</a> a try.</span></span></div>
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Mathching food and wine should be fun and a new and exciting experience every time, each flavour complimenting the last. So why not try out one of these cheeky recipes and crack open a bottle. </div>
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<i><b>Shane </b></i></div>
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Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-56999775435339780282013-03-05T15:02:00.000+00:002013-03-09T00:28:13.579+00:00New Comers Series [Part ii]: Urlar<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz15RJGeb2a5gMwBzKlTAhbkcTagDmY_Gt23wL_XdJvSZdWi_JXOQloUlKjfLmBa-VaLknIR15_CFEpjx2jnRHfb1kilC9kmpELqJPZrl0oRQQ7-Fb27ZeI-52MWJDVnCt_71L4SSJx5aw/s1600/URLAR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz15RJGeb2a5gMwBzKlTAhbkcTagDmY_Gt23wL_XdJvSZdWi_JXOQloUlKjfLmBa-VaLknIR15_CFEpjx2jnRHfb1kilC9kmpELqJPZrl0oRQQ7-Fb27ZeI-52MWJDVnCt_71L4SSJx5aw/s640/URLAR.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVWvQBJPx90xH5HODXTYKT96kAspt3wXKWX1SMYxAd-sfhWKaw8zDdzHmiv_ElZOzmvEq3Lnf6hl94FziBFYam38dol5e4HnJasJH8UmvS5grotQErfoB3sZLpbjkkiNomJVCSQ5Dc2XC/s1600/Finish.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVWvQBJPx90xH5HODXTYKT96kAspt3wXKWX1SMYxAd-sfhWKaw8zDdzHmiv_ElZOzmvEq3Lnf6hl94FziBFYam38dol5e4HnJasJH8UmvS5grotQErfoB3sZLpbjkkiNomJVCSQ5Dc2XC/s1600/Finish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>The healthy buzz, which tends to accompany all trade fairs, seems to have little effect on the laid back composure of Urlar owner and Scotsman, Angus Thompson. Although this air of relaxation Thompson exhales around him is no doubt much easier maintained given the astounding quality of the offerings of his rather startlingly young vines brought with him to Wine New Zealand's annual trade fair in Dublin this February.<br /><a name='more'></a><br />Admirably Thompson even has the good humour to find amusement with the somewhat worrying frequency he is quizzed on the meaning of the winery's name, 'Urlar', noting in a subsequent meeting that he "must have answered the question 500 times" (Actually as Thompson explains, Urlar means Earth in ancient Scottish Gaelic. And in the light of the Biodynamic approach and focus on sustainable agriculture that Thompson applies makes rather a lot of sense)<br /><br />Thompson's charm seems to have enticed more than just the punters of the New Zealand wine fair mind you, having managed to steal away assistant winemaker, Guy McMaster, from Martinborough winery Escarpment. Not only has he nabbed himself a winemaker from Martinborough, but he adds with a cheeky and playful tone that he is constantly "attempting to let them put Martinborough on their label, which they don't seem to keen on at the moment". One begins to think that Thompson's repetitive inquisition as to the meaning of 'Urlar' may be some form of universal karma.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVWvQBJPx90xH5HODXTYKT96kAspt3wXKWX1SMYxAd-sfhWKaw8zDdzHmiv_ElZOzmvEq3Lnf6hl94FziBFYam38dol5e4HnJasJH8UmvS5grotQErfoB3sZLpbjkkiNomJVCSQ5Dc2XC/s1600/Finish.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVWvQBJPx90xH5HODXTYKT96kAspt3wXKWX1SMYxAd-sfhWKaw8zDdzHmiv_ElZOzmvEq3Lnf6hl94FziBFYam38dol5e4HnJasJH8UmvS5grotQErfoB3sZLpbjkkiNomJVCSQ5Dc2XC/s640/Finish.jpg" width="487" /></a><br /><br />Outside of charm and winemaking talent, how are the cards stacked for husband and wife pair Angus and Davina? Set in Gladstone the guys seem to have hit upon some excellent terroirs and seem intent on keeping them that way. Beginning in 2007 they started to use Biodynamic processes, and in 2010, the Urlar vineyards were quite rightly certified as BIOGRO.<br /><br />More importantly, does all this show through? Well, actually, yes, in rather an assertive style. Despite the youth of the vines these wines are all about a sense of place, they innately refuse to wear the whitewash, one size fits all, thin monotone fruit bomb attire many New Zealand wines have trademarked. There is massive credit due to the guys for not falling into this trap too; the fruity Kiwi Sauv-Pinot combo is undeniably (and rather more arguably unfortunately) a big and easy seller.<br /><br />This terroirist style of winemaking in the new world is a substantial risk in many ways. First you need the right terroir, and that's not easy to find. Secondly, it's going very strongly against your traditional market. Yet, a bit of hard work and a few vintages in the Thompsons are reaping their rather rich rewards; distinct and elegant wines that demand attention. (Bearing in mind with some of the stock on Irish shelves at the moment coming from vines as young as 6 years old, the feat is no small one either). This is most definitely one to watch.<br /><br />
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Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-11030996486490693742013-01-29T17:12:00.001+00:002013-02-01T18:21:23.724+00:00The Battle of Bordeaux<div class="separator" style="clear: both; text-align: center;">
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June 1938. European heads of state are doing their thing and getting ready to murder lots of Joe-subs, again. Times like these lend themselves to blowing off steam. Nobody needed to do this more at this point than Czechoslovakia having just had a chunk of their country "annexed" by the Third Reich. Roll on June, that's just what they did.</div>
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In June 1938, the world blew off some serious steam. Czechoslovakia and Brazil lined up for a World Cup Quarter Final in Bordeaux, the Old World against the New. What happened was a feat of absolute madness; Three red cards, one broken leg, one broken arm and four pretty bad injuries to boot. Not to mention it ended after extra time in a draw. Oddly it seems this match may just mimic my own feelings towards the Old v.s. New World battle of how best to express Bordeaux styled wine.<br />
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On the day in question, the Czech captain stayed on the field of "battle" until the game ended, he was of course the gent modelling the broken arm. Similar to this tenacity, The Old World, although not at full form, is hanging in there. Against the odds, it's holding on and in some ways you've got to respect them for not walking out. <br />
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The New World on the other hand, seems something of a Brazil in this case. They have the opposition out-manned and out gunned, but, still just can't finish the job. <br />
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A bit like this match I though I'd have myself something of a little replay.<br />
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<b>The Home Team (With a Technical Old World Sub)</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPi5UK4QErrX_adwNrnr-p_kAQT_ADApWIVjElJDmNCraVGrdUYP8DqGM51TWefZtq2GaXAmrjKvnaZgerndrr0MyguO-vIwAI7D0VaNNoyRDOo4AgX1uX0y5BoAv98-RbdxaF4mUwuHc/s1600/chateau-beau-rivage_red_bordeaux_wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPi5UK4QErrX_adwNrnr-p_kAQT_ADApWIVjElJDmNCraVGrdUYP8DqGM51TWefZtq2GaXAmrjKvnaZgerndrr0MyguO-vIwAI7D0VaNNoyRDOo4AgX1uX0y5BoAv98-RbdxaF4mUwuHc/s400/chateau-beau-rivage_red_bordeaux_wine.jpg" width="400" /></a></div>
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<li style="text-align: justify;"><b>Ch. Beau Rivage, 2006 (O'Brien's Wines, €19.99); </b>Classic Bordeaux, austere but never unpleasant on the palate. A mouth feel and nose of cedar-box drenched in blackcurrant. On the palate there are no disappointments, with something of a typical Margaux styled texture of velvet. Coating and lingering finish, an absolute star, and all only AOC Bordeaux. Stunning wine. <b>(Score: 89 Value: 4)</b> <b>RG </b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogVy5bXuIZcZrSTeM7QOUohwh1sA27EGBwXLNlZAlLa-0tLerMURzkikigjBIdernCK7CF4mOBZE5ZJhLk467o5VuYeUbKWbxo0FUvWN0nwlTBPG-kYMIOxeLrVkwRZWE16De0yKH4l6i/s1600/VDOB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogVy5bXuIZcZrSTeM7QOUohwh1sA27EGBwXLNlZAlLa-0tLerMURzkikigjBIdernCK7CF4mOBZE5ZJhLk467o5VuYeUbKWbxo0FUvWN0nwlTBPG-kYMIOxeLrVkwRZWE16De0yKH4l6i/s400/VDOB.jpg" width="400" /></a></div>
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<li style="text-align: justify;"><b>Castres Rubra, Via Diagonalis (O'Brien's Wines, €15.99); </b>St. Emilion, except, it's not, rather it's half the price of the home team and Bulgarian. Merlot touched up by Cabernet, and our two Bulgarian friends Mavrud and Rubin. Heavily extracted autumn fruit make no qualms about expressing their presence, but are given terroirist twist by the small daubs of native grapes, leaving an edgy and alluring balance of dark fruit balanced on excellent acidity seamlessly integrated tannin and a charming rustic attire. <b>(Score: 90 Value: 4.5)</b> <b>RG </b> </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKcMi6NTOntOEpNwyNG8OTZtDLaoTiw4sgIw82iGHnt-KAmdVpuatgc2zEB20le8SzQM3n4OuYEBb5BKHwsgDZRNH1XStvJPHKDo80jtoaVw4mKR0Eg227fx8_heC9SMkvuXGPethyphenhyphenYw4/s1600/CH+De+P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKcMi6NTOntOEpNwyNG8OTZtDLaoTiw4sgIw82iGHnt-KAmdVpuatgc2zEB20le8SzQM3n4OuYEBb5BKHwsgDZRNH1XStvJPHKDo80jtoaVw4mKR0Eg227fx8_heC9SMkvuXGPethyphenhyphenYw4/s400/CH+De+P.jpg" width="400" /></a></div>
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<li style="text-align: justify;"><b>Chateau Du Prieuré, AC Cote du Bordeaux 2005 (O'Brien's €17.99); </b>Typically old fashioned bordeaux at an interestingly developed stage in it's life, elegant and complex with a finely tuned layer of red fruits offering up punctuated periodically by soft touches of cinnamon. <b>(Sorce: 86 Value: 3)</b> <b>RG</b></li>
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<li style="text-align: justify;"><b>Chateau Cluzan, AC Bordeaux (Drinkstore, €10.99); </b>Excellent balance of fruit, acidity tannin and oak. I am still waiting contently to be disappointed by a vintage of this. Red berries touched with Christmas spices sums it up in a nut shell. <b>(Score: 89 Value: 5) RG</b></li>
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<li style="text-align: justify;"><b>Chateau Pey la Tour 2008, AC Bordeaux (O'Briens, €17.99); </b>Think St. Emilion, think lush abundant soft juicy blackberry and red fruit compote. After an hour of decanting this runs riot on the palate. This over-delivering wine works on a hedonistic approach typical to the right bank. Deliciously simple. <b>(Score: 87 Value: 3) RG</b></li>
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<b>Away Team</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHQnuwSZbqKHa9sq7pJ-oXVK83I5xlsgZBkt-9CpRtGMuVd3usYnr0crex4qsSdH86ambmiQQsWrzSNryq-OMlthcYlYv2nldEwFPafXGlyydxTmhYpke47N9NqrFQcnN2D8DAlVdwVFN/s1600/Devils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHQnuwSZbqKHa9sq7pJ-oXVK83I5xlsgZBkt-9CpRtGMuVd3usYnr0crex4qsSdH86ambmiQQsWrzSNryq-OMlthcYlYv2nldEwFPafXGlyydxTmhYpke47N9NqrFQcnN2D8DAlVdwVFN/s400/Devils.jpg" width="400" /></a></div>
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<li style="text-align: justify;"><b>Longview, Cabernet Sauvignon, Devils Elbow (O'Brien's€19.99); </b>This is a wine that has gained much respect here at Empty. More often than not this is heralded by ourselves as the bane of Bordeaux, at €20 this is still ridiculously under priced. Thick inky blackcurrants form an austere but pleasurable coat on the palate that is only enhanced by what seems as subtle oak use (the oak use is actually two years worth) this is all served up with a healthy dose of leafy and mint drenched tobacco flavour. Paulliac at less than half the price. <b>(Score: 91 Value: 5)</b> <b>RG</b> </li>
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<li style="text-align: justify;"><b>Wakefield, Cabernet Sauvignon (O'Brien's, €13.99); </b>Another aussie Cab and this one is nothing short of a bargain. Lots of black autumn fruits; blackcurrant and berry all wrapped up in cedar box wood with a grained texture to boot. Textbook Cabernet. <b>(Score: 88 Value: 4) RG</b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8TF1b53v8pMmRzYMLjIAtB3D2SmE8TeB3QuvCs-mOXBUkqoOiZsq4L-UE3Szr_zfhR_VOmiIH0uI8wmiBflASLDhvuPy6H9Mn0BVcZkdbihtXQLCmGkCXB9EVG-uJZC_Ab8YrIUgoTqr/s1600/Privada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8TF1b53v8pMmRzYMLjIAtB3D2SmE8TeB3QuvCs-mOXBUkqoOiZsq4L-UE3Szr_zfhR_VOmiIH0uI8wmiBflASLDhvuPy6H9Mn0BVcZkdbihtXQLCmGkCXB9EVG-uJZC_Ab8YrIUgoTqr/s400/Privada.jpg" width="400" /></a></div>
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<li style="text-align: justify;"><b>Norton, Privada (O'Brien's, €17.99);</b> This is what Bordeaux blends are about, a serious and refined animal, capable of offering themselves in somewhat aristocratic robe, they offer brilliantly layered and complex wines. This does all that. There is an anecdote of a Bordelais winemaker noted the merits of all the the red Bordeaux varieties only to turn his nose at Mablec, which he contends is "only good for filling up the tank". At 40% Mablec this may prove to be his undoing. Chunky fruits of a St. Estephe with all the assertive tannin and aromatics to pull of the veil successfully. Spectacular wine. <b>(Score: 90 Value: 5)</b> <b>RG</b></li>
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<li style="text-align: justify;"><b>Ring Bolt, Margaret River, Cabernet Sauvignon 2009 (Tesco €13.99):</b> Very Pronounced and offering up a hit of eucalyptus and a healthy dose of blackcurrant to compliment. Layers open up and the real expression of this wine arises, cedar and tobacco, with chocolate creating a gel of the flavours, these earthy characteristics begin to become more leafy and fresh, with notes of mint and thyme appearing. Well blended mix of violets and blackcurrants coated the palate; sweet red peppers, cassis, and a faint truffle develop from the violets and blackcurrant. <b>(Score: 87 Value: 4) RG</b></li>
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Well, rather like the replay of the match the Old world guys seem to get blown away. The only note to this is of course they are bound to be. New world Bordeaux blends, while many are elegant are in a lot of cases huge blockbusters. Good wines, but bound to dwarf a true blood Bordeaux. They are very different types of wine, and it all depends on context to which wines here are going to suit who. For myself, I find that AC Bordeaux is offering up a lot more than you would expect and at good prices, it just takes a bit of tenacity to be rewarded, but after all Bordeaux is the worlds largest vineyard, it's going to be hit and miss at that scale. Hopefully these are the wines to blow off some of your own eternal winter induced stresses!</div>
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Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-77587043950778085102013-01-16T00:56:00.002+00:002013-01-16T01:27:44.092+00:00Chile's Serious Side: Torres Cordillera 2005<div class="separator" style="clear: both; text-align: center;">
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I had made note of the Carinena or 'Carignan' varietal at the Wines of Chile tasting organised by Jean Smullen, in which the two stand out reds for me were this very grape. I described them to Rob as Chile's answer to Zinfandel, because of their bright fruits and crisp acidity. Of the two that were tasted the Cordillera from Miquel Torres was the more perplexing. My conclusion was that it needed more time in the bottle.<br />
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Two weeks later I found myself perusing the shelves of Superquinn for nothing in particular, when I spotted the very same Cordillera. However there was a subtle difference this was a 2005 as opposed to the 2008 that we tried at the tasting. Happy with my find and the chance to put theory into practice I brought one home to give it a whirl.</div>
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<li><b>Torres Cordillera Carignan (€21.49 most decent wine stores) </b>On the nose the wine was a complex mix of bright fruits with a hint of tertiary aromas beginning to emerge; Truffle, vanilla, cedar box, blueberry and blackberry. The Palate was full to the brim of rich blackberry and lifted blueberry with a delicious finish of clove and cocoa. Excellent acidity with tannins that had certainly mellowed a little in comparison to the 2008. This nice and mature now and will drink very well for the next few years. <b>Score (90)</b></li>
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This Carignan really illustrated a somewhat hidden in plain sight aspect of the Chilean wine scene, Chile can make exceptional wines at extremely affordable prices. As a varietal it is certainly the most exciting thing to come out of Chile in a good while, saddling that borderline of 'New World fruit' with the 'seriousness' of the old world and is producing age-worthy complex wines that tell a unique story of a wine making nation fashioning an identity of its own.</div>
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<i>Shane </i><br />
<br />Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-28575582269746363762012-11-22T01:05:00.000+00:002012-11-23T13:48:30.875+00:00Chateau Beau Rivage 2006<div class="separator" style="clear: both; text-align: justify;">
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Sometimes there is a wine that bucks the trend and in this case it is the trend of me being catastrophically disappointed with Bordeaux. This is not because I am a new world-o-phile, but merely because of poor quality wines for ridiculous prices at all levels. I abhor to start a review in the negative, but I feel this wine requires some context simply because it blew me away ... more than once.<br />
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Christine Nadelié the woman behind this exceptional wine has produced a red that has convinced me that Bordeaux can produce some of the best wines in the world and actually be affordable at the same time. The trick? Look for somewhere off the beaten track, in this case a family owned vineyard in Macau just 5km from Margaux.<br />
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<li><b>(Chateau Beau Rivage 2006 €18.99 O'Briens Wines): </b>Ruby Red. A nose of; Plums, leafy Blackcurrant, cedary oak with a mix of cinnamon and nutmeg, truffle and a hint of tobacco. I have a feeling this truffle will emerge more as the wine develops further. The palate is a mix of intense blackcurrant, lifted red fruits, cherry and plum to flesh out the mid-palate, dark chocolate, spice and some earthiness to round off these eclectic fusion of flavours. There is excellent acidity and good firm tannins. Throw a couple of bottles of this away for a while if you can. That said it is drinking exceptionally well now with an hour in the decanter. <b><i>Score (92)</i></b></li>
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Every so often I unearth a wine like this, a wine that is
in balance with its home, producing excellent fruit and not selling on
speculative pricing that seems to rise exponentially every year, encapsulating a sense of place and time. What some might call the art in the bottle. </div>
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<i>Shane </i></div>
Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-85838468200125435082012-10-28T14:54:00.002+00:002013-02-01T18:25:38.881+00:00Cruz de Piedra Selección Especial<div class="separator" style="clear: both; text-align: center;">
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The most wonderful thing about being a non-wine producing country is the variety our merchants can put forward for us. Hypothetically anyway, in reality lots of us could find our favourite wine on a shelf blindfolded. Variety hasn't been a by-word for the Irish wine trade, save now it seems certain people are all ready to shake things up.<br />
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So, we've decided that we ought to run a wee series to highlight any wines we've stumbled upon that have just arrived on our fair shores and shelves. First on our merry list is Cruz de Piedra Selección Especial, an old vine Grenache from the D.O. of Calatayud.<br />
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With a vine age of about 50 years and with some vines reaching beyond the hundred mark, this wine has all it needs to make a mature expression of a revived style that is fast coming to the fore of "new-Spain", upfront old vine Granacha. Considering the work of pulp-fictionist Alvaro Palacios and his secular obsession with monastic viticulture (and the general success his wines have been met with), it's little surprise that this follows in the same steps. Playing on monastic links the wine is dubbed Cruz de Piedra translating as cross of stones in reference to the abundant crosses on the old pilgrimage paths in the area. If anything this wine seems to be fitting the boots of new-Spain with ease.<br />
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Despite this divine hand, I'm rarely one to be sold on Grenache, finding it lacking a second dimension despite the dizzying levels of alcohol, it often seems a fruit bomb, a one fruit bomb at that. Thankfully, this is a somewhat different, with eight months in new oak. This results is a really quirky not over serious wine with some a eye catching vibrancy. <br />
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<li style="text-align: left;"><b>Cruz de Piedra Selección Especial (€13.99 O'Briens); </b>Fresh minerality puncturing the velvet texture of juicy red cherry and berry aromas of the nose, revealing a wine that displays it's terroir with ease. Medium body of red fruits again veils the palate, bouncing from intense red fruits to liquorice by times. With a finish of sweet cinnamon spice that lingers on the palate in a lively fashion. <b>(Score: 86 Value: 3)</b></li>
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If you've seen any new arrivals you'd like us to find out about for you or you're the guy importing them get in touch on EmptyGlassIE@gmail.com and we'll seen what we can do to help you!Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-74853024945824754902012-10-21T13:36:00.000+01:002013-02-01T18:43:34.189+00:00Power & Smullen Tasting Event: Portugal<div class="separator" style="clear: both; text-align: justify;">
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Relatively a new comer to the Irish wine market, Portugal, seems intent on blazing a trail straight to our hearts. It's now common knowledge that for quality and value, Portugal is leading the way, and rather conveniently, I just so happened upon a Portuguese tasting hosted by Lucan Wine Merchant, Power & Smullen only a short time ago.<br />
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For all us Vino nerds, a wee bit of history won't go amiss, it also explains why all we'd ever heard about Portugal till now was about its Ports. Until 1974 Portugal had that little European problem of Dictatorship, the law of the land set by this apparently lovely gent was intended to keep the poor poor and the rich rich. Thus the lack of a "middle class" killed the desire for table wine, cheap alcohol and cigarettes being a pillar of the regime, thankfully, as with most European Dictators he was deposed, and by '86 Portugal was a happy member of the EEC, now more commonly known as Merkelandia. However, at the time, you roll in the EU and you roll in competition laws. Which worked a treat for the grape growers who also until this point had been forced to sell their grapes at a fixed rate to the Port houses. Now the seeds of a wine industry were well and truly sown. The additional benefits of EU grants and a new fresh generation of curious "wannabe" winemakers would serve to be the wild driving the fire to revitalise this sleepy industry.<br />
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Scroll on 26 odd years and how are things going now? Well actually quite well, here's our notes from the tasting to prove so!<br />
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<li style="text-align: left;"><b>Castello D'Alba, Douro 2010 €10.95; </b>A blend of Codgea do Larinho, Rabigato and Viosinho. And guess what it's as quirky as the grape names, with a soft medium body and texture, low acidity and almost a slight cream. Delicate floral overtures congerate as a mist around apple and pear fruits leaving an almost almond finish to linger on the palate. (<b>Score: 86 Value: 4) RG</b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoX0TpTY1QbLBTwU_otddkh0uMVjpoduNZsuLQ-SY__EnSBSuBficcuE9t98CaYpiylSgRz10oaPC44QTb4hakpL9bS4J5GXkFjz7K71-9qAloNG6U9uY_XuXGJm85V1MDE1kxb2dUNPfD/s1600/reserva_branco_codigo_106.02.09_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoX0TpTY1QbLBTwU_otddkh0uMVjpoduNZsuLQ-SY__EnSBSuBficcuE9t98CaYpiylSgRz10oaPC44QTb4hakpL9bS4J5GXkFjz7K71-9qAloNG6U9uY_XuXGJm85V1MDE1kxb2dUNPfD/s400/reserva_branco_codigo_106.02.09_.jpg" width="400" /></a></div>
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<li><b>Quinta da Chocapalha, White Reserva, 2007, €20.95; </b>This first, I had no idea what was in the glass, but only I was at a Portuguese tasting I would have been screaming Mersault from the rafters Guess what a blend of Chardonnay and two natives Viosinho and Arinto given over to 7 months in new French oak. This was intensely flavoured a cream of warm melting butter on oak. The life of the wine was provided by acidity balancing the wine by searing through the dense mass of slightly tropical fruits. Elegant as any Burgundian white, yet with more acidity and life to it. <b>(Score: 89 Value: 4) RG</b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMftOIx9u-BmpmKuPIvaxItE3lh5KKuYdvjwVvJ6iGpSa99yTLIGdiIsRIiAIh9Vd_hYywYVHrMxETJvxRHAH3X6fsp9iqDlaI8dU65veMQcDhb_30VEpZrpNuFNQjcVgrs4I1AstTeVz7/s1600/quinta-de-chocapalha-vinho-tinto-502632_p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMftOIx9u-BmpmKuPIvaxItE3lh5KKuYdvjwVvJ6iGpSa99yTLIGdiIsRIiAIh9Vd_hYywYVHrMxETJvxRHAH3X6fsp9iqDlaI8dU65veMQcDhb_30VEpZrpNuFNQjcVgrs4I1AstTeVz7/s400/quinta-de-chocapalha-vinho-tinto-502632_p.jpg" width="400" /></a></div>
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<li><b>Quinta da Chocapalha, Vinho Tinto 2006, €13.95; </b>I will be going against the grain on this one, but I just felt it had gone too far on it's journey. To be fair to the wine it was more than pleasantly drinkable. Touches of red fruit, chocolate, brambly raspberry coffee, all leaning to a tertiary gone wild style. This said, everyone else at the tasting seemed more than happy with it. <b>(Score: 80 Value: 2.5) RG</b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNkIWZyXHUgG7cek4Dq6P0bNN51K81IfZJj4dt_-yF7brUvxJ79bSQK5E1SUNb_c7QeedjvXWGhfI8tTWtBLmZMmdZKMpZOQw6ph-zy3I2NzI59AkfQ4O7beW-gjNNusPZYH-CdkAM8BF/s1600/medium_v6qtafafidetn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNkIWZyXHUgG7cek4Dq6P0bNN51K81IfZJj4dt_-yF7brUvxJ79bSQK5E1SUNb_c7QeedjvXWGhfI8tTWtBLmZMmdZKMpZOQw6ph-zy3I2NzI59AkfQ4O7beW-gjNNusPZYH-CdkAM8BF/s400/medium_v6qtafafidetn.jpg" width="400" /></a></div>
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<li><b>Quinta da Fafide Reserva Douro Red 2009 €14.95; </b>A deep dark brooding blast of blackberries and autumn bush fruits, smooth and well rounded. Excellent balance on the wine meant it carried its weight incredibly well. Chocolate and floral notes danced on the nose completing the wines charm. Better still, it had only arrived that day, once this settles down again, I would be curious to try again. <b>(Score: 88 Value: 4)</b> <b>RG</b></li>
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<li><b>Quinta do Coa, Organic Reserva, Douro Red, 2008 €17.95; </b>Intense blackcurrant, that kept turn to something in the greater rungs of the left bank, slightly austere, dancing of an elusive cedar box element, smooth with vibrant, almost menacing black cherry's touching life into the wine. Fine tannins and a smooth delicate attire added only to the allure of the wine. An amazing wine worth more than the penny's on the label. Elegant, delicate and decadent. <b>(Score: 91 Value: 5) RG</b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjLyuxUzJAe0GfllJKWZRmOkE2R4paq4SiUgIYrKRjobGXuK-bOmG0tWt_bCAyxfYw3Sg-NdSAFfkl4_9D6MFdK1Z81Ov76QRz0n-HshO6BfK1lJLzfJTQsIJHoSAWddsN0SVic2IbM5l/s1600/VINHOS-DOURO-SUPERIOR-ATALAYA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjLyuxUzJAe0GfllJKWZRmOkE2R4paq4SiUgIYrKRjobGXuK-bOmG0tWt_bCAyxfYw3Sg-NdSAFfkl4_9D6MFdK1Z81Ov76QRz0n-HshO6BfK1lJLzfJTQsIJHoSAWddsN0SVic2IbM5l/s400/VINHOS-DOURO-SUPERIOR-ATALAYA.jpg" width="400" /></a></div>
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<li><b>Atalaya, Douro Valley, 2008 €28.95; </b>A massive, dense, and whole wine. Black fruits blend together in a typically smooth attire, with liquorice playing on the juices following from every drop, layered and extremely complex wine, one to sit down with and pass a night on. A sublime finish that refuses to be budged by anything other than another taste. Earthy undertones balanced out by chocolate. Extremely expressive and impressive wine. <b>(Score: 90 Value: 3.5) RG</b></li>
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<b>Comments: </b>An excellent line up, however the Quinta do Coa was certainly an outright winner, subtle and sublime, an elegant display that Portugal can match the best of the best most definitely one to get your hands on. </div>
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Just to plug the Guys tastings, they happen on the first Tuesday of the Month but spaces are limited, get in contact with Power and Smullen (01-6100362) for more information, unfortunately I can confirm the November tasting is sold out, unsurprising given how good a night the tastings are, the above one was served with 5 or 6 lovely tapas and tutored by none other than Jean Smullen.<br />
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Anonymoushttp://www.blogger.com/profile/01917579918510678216noreply@blogger.com0tag:blogger.com,1999:blog-7328827300918876218.post-84018357772106062382012-10-13T13:41:00.001+01:002012-10-13T13:41:10.076+01:00Meet the Wine Maker Experience - O' Briens Wines <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N8dnbpjfvUYKEt8Y_eNyX7W3VXtPQFXJ6nx9LlKJVosB3E58CdrI244pVaMKBnfwbgv1C3VShs5v0qHzpLk8BgEbVQP7T75fwROaSpkqQnFiWvAWjOp37Z9h8-nBQb509OUNLekBeFM/s1600/Meet+the+Wine+Maker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N8dnbpjfvUYKEt8Y_eNyX7W3VXtPQFXJ6nx9LlKJVosB3E58CdrI244pVaMKBnfwbgv1C3VShs5v0qHzpLk8BgEbVQP7T75fwROaSpkqQnFiWvAWjOp37Z9h8-nBQb509OUNLekBeFM/s640/Meet+the+Wine+Maker.jpg" width="460" /></a></div>
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<i>Where: </i>The Mansion House, Dublin</div>
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<i>When: </i>27th October from 11a.m.-3p.m. or 4p.m.-7p.m.</div>
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This is a great chance to get to meet over 25 wine makers and taste over 180 wines. What's better is all of this goes to the Jack and Jill Foundation, a great cause and what should be a great wine tasting.</div>
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You can book online <a href="http://www.obrienswine.ie/Search-Winemaker%20Experience/" target="_blank">here</a> for either the morning or afternoon session.</div>
<br />Emptyhttp://www.blogger.com/profile/18034710976270383036noreply@blogger.com0