Eimverk Distillery Iceland

February 4, 2019February 16, 2019 / thegrapewizard / 1 Comment

Eimverk Distillery Iceland

It’s the holidays and a short break is needed. Unfortunately I’ve chosen the wrong place to look for grapes as I am off to Reykjavik, the capital of Iceland. This is a breathtaking land of ice and fire: long winters, frozen lakes, spouting hot springs called geysers and big woolly jumpers which dot the otherworldly, volcanic landscape now familiar to all Game of Thrones fans.  Around three-quarters of the island is barren of vegetation; plant life consists mainly of grassland, which is regularly grazed by sheep (sheep out number Icelanders almost 3 to 1).

Fabulous vistas

Iceland’s national spirit is Brennivín. Its potency has earned it the nickname ‘black death’. It is a type of schnapps distilled from potato mash and caraway seeds and well known for washing down the taste of the putrefied-shark dish, hákarl. This spirit is only brewed in Iceland and only in one distillery!  Imagine then my relief when I read that Iceland also has a booming craft distillery culture!!

The Icelandic climate has only twice in recorded history allowed for decent amounts of grain – first during settlement times, and now, due to global warming. The early settlers grew and brewed barley into mead and ale, and after barley production died down, schnapps or potato vodka became the drinks of choice for Icelanders. Now, with barley production growing again, that equation has changed.  I contacted Eimverk Distillery ahead of time and they invited me to visit on one of their afternoon distillery tours.

Arriving at the small distillery in an industrial estate on the outskirts of Reykjavik, I was greeted by CEO Halli Thorkelsson, an extremely personable, dry-witted, entrepreneur with a huge passion for his family run distillery.

The distillery has already received critical acclaim for their gin named Vor, which got a Double Gold Award at the 2014 San Francisco World Spirits Competition.

But we’re not here to just to just praise their gin, we’re here to taste their whisky as well, which is the first of its kind to be made in Iceland.  What a pioneering spirit they have!  Halli and his brother Egill wanted to see if they could make their own whisky, just for the fun of it. So they started to experiment with a small still and after more than 160 different recipes, learning the ropes along the way, they found one in 2009 that their friend’s and family’s feedback was worth pursuing.

Everything , since then, has sprung from there.

THE GEEKY STUFF

Eimverk gets most of their grain straight from the family farm. It’s 100% organic being exposed to nothing but the harsh Icelandic winter. With a shorter growing season, the barley with its low starch and sugar content, concentrates the flavours. The second ingredient, water, is a commodity that Iceland has in abundance and is so pure has no need to be treated – it comes straight from the tap!

Native botanicals

  Halli goes on to explain the inspiration behind their range of gins “Again we wanted to stay true to our heritage and only use native Icelandic ingredients. Vor, their small batch, barley-based, pot-distilled gin contains nine botanicals, wild picked Icelandic juniper, crowberries, birch leaves, thyme, Icelandic sea kelp and organically grown rhubarb and kale.

juniper berries

photodune-1722684-angelica-sinensis-xs-e1394724929948

Macro shot of Wild Thyme (Thymus vulgaris Lamiaceae ) leaves, burgeons and flowers

One variant is barrel-aged in first-fill virgin white oak barrels to give the gin a slightly woody, smokey character.

The surprise tipple of the day was their very pleasant `aquavit – Viti –

dominated by caraway seeds and dill perfect as a digestif and awarded a Double Gold at the San Fransisco World Spirits competition.  Pall, the charismatic, smooth-talking Sales and Marketing Manager took us through a wonderfully entertaining and informative tasting and tour.

You get a real sense that the bold, pioneering, yet down to earth nature of Iceland is alive and kicking here at Eimverk. It’s still very early days for this young distillery so it would not be fair of me to compare its products to the more established distillers yet I do believe given time, these super-cool, passionate and friendly mavericks will mature into one of the Iceland’s main attractions.

Whisky

Their Young malt is called Flóki, Rating (4/5*) named after the first settler in Iceland and has a toasty, buttery oak aroma and tastes of oak leather and brown bready maltiness with hints of caramel shortcake honey and vanilla.

Their most unusual take on whisky however comes in the form of their “Sheep Dung” Whisky. “We wanted to make a whisky to emulate the peaty flavours of Single Malt but in Iceland we do not have any peat” said Halli “ The water in the ground is almost permanently frozen so it cannot form. The early settlers used to burn sheep dung to generate warmth. This sh*t is really good sh*t!!” He says with a smile. The barley is smoked over the burning dung to give it sweet almost green smokey notes which compliment the intensity of the barley. You may even find vanilla and white pepper.

Three farms Bjamholt Farm Eimverk family farm where they smoke their sheep dung for the smoked barley reserve , Porvaldseyri Farm and Sandholl Farm

FLÓKI – ICELANDIC SINGLE MALT WHISKY. Rating (4/5*)The distillery , for the first time in Iceland , has a 3 year old Single Malt. Their Single Grain Icelandic Whisky was released in a limited bottling in November 2017. Carefully distilled and made from 100% Icelandic barley and matured on ex-Young Malt barrels which have been mellowed by the maturation of our Young Malt.

3 year old Single Malt,Rating (4/5*) Single Grain Icelandic Whisky will be released in a limited bottling of our very first 3 year old casks in November 2017.

Carefully distilled and made from 100% Icelandic barley and matured on ex-Young Malt barrels which have been mellowed by the maturation of our Young Malt.

Gin

VOR – SMALL BATCH  (L) Rating (5/5*) Vor, Icelandic for spring is a premium pot distilled gin from a 100% Icelandic barley base.

In a delicate third distillation native botanicals are added to perfect an authentic taste of Icelandic summer. Juniper Berries, Rhubarb, Crowberries, Angelica Root, Birch Leaves, Creeping Thyme, Iceland Moss, Kale and Sweet Kelp 100% are all grown locally and complement each other to produce a fresh and vibrant gin

Vor is a New Western style Gin with heavy botanical notes that compliment the sharp notes of juniper and the sweetness from our barley base.

VOR GIN – BARREL AGED RESERVE  (M) Rating (4/5*) A special reserve edition of Vor Small batch gin which has been aged on new wood american oak barrel for a sweet and smoky gin with intense botanical notes.

This is truly a whisky drinkers gin as it is made from a new whisky base which is then re-distilled with our selected native botanicals’ and oak rested for a period of 2 months.

Perfect for sipping neat on the rocks, for martini’s or for an intense gin and tonic.

VOR GIN – SLOE STYLE RESERVE  (R) Rating (4/5*) Following the tradition of Sloe Gin making in UK we have developed an Icelandic variation by using the available native berries. mixing blueberry and crowberry juice for a sweet and subtle sloe style gin. Perfect for sipping neat or in various cocktails.

Viti Brennivin

VÍTI – ICELANDIC PREMIUM AQUAVITE  Aquavite Rating (5/5*) also called Brennivín in Iceland has a dominant flavour of caraway seeds and is the traditional spirit of Iceland.

Víti is triple pot distilled using a small batch distilling unit. This method gives a truly unique spirit base from the Icelandic barley and allows all essential oils from the native botanicals to be carefully preserved during the distilling process.

Visit Aquavite for more info on Víti Brennivín.

Ethanol tanks

Still

Oak barrels

Heart and soul of the distillery

installing tanks

Rectified spirit

So the tasting with Pall went through 3 whiskeys and 3 gins as well as the aquavit. I wasn’t quite expecting the sheep dung to taste as it did- slightly reminiscent of soil and not at all smokey. Probably a lesson that I learn from wine tasting is never believe what you’ve learnt or what your heart says – taste and assess. The sheep dung whiskey was smooth with a gentle earthiness. This was a great addition to the distillery. The three year old (a first for 🇮🇸) was smooth also.

: Grundfoss waterfall

: On the way to Geysir

: Fabulous Landscape !

: Heart and soul of Iceland

So as you can see from the photos that were taken over a four-day period Iceland is something else. You have all of natures wonders at your doorstep. Only 3 hours from London , probably 5 from New York and all set in spectacular scenery. Not many places encapsulate all that Iceland has to offer – rugged landscape, world-class restaurants , cultured, cool and trendy and welcoming people. Surely a bucket list country.

And don’t forget the Northern Lights!!!

Music Pairing for Eimverk Distillery – Enjoy sitting in a club chair, a favourite glass and fill with Folk or Vor – relax and press play !

TGW

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Any questions about Wines and spirits just contact me !

Elegance, romance and a surprise ending on a trip to the opera and a vineyard. A visit to Fumane di Valpolicella, home of Allegrini.

November 4, 2018February 17, 2019 / thegrapewizard / Leave a comment

Dramatic skies over Villa del Torre

The (hazy ) view looking down onto Valpolicella country

So finally Summer is here and I am off on a long awaited trip to the open air opera festival in Verona. This was a trip that had been on the bucket list for quite some time, not just because of the world class opera but because Verona lies in the heart of the Valpolicella region, east of Lake Garda and west of Venice in Northern Italy. The hilly agricultural and marble-quarrying region north of the Adige is famous for wine production and is home to Italy’s, most famous, most celebrated, biggest and boldest wine – Amarone.

We chose to stay in a most welcoming Agroturismo, atop a hill just south of Verona. It was a well established place attracting both local and tourist custom. With its own organic winery and well run kitchens, breakfast and lunch under the shade of the vines was a most agreeable experience.

So after a couple of days squeezing in everything Verona had to offer; culture, opera, gelato, long evening strolls around town doing “La Passeggiata” moving gracefully as only a Brit resembling A Man from U.N.C.L.E. can do – the morning finally came when it was time to look beyond the city walls.

The countryside around Verona has some of Italys oldest wine production, established in the 16th century to quench the growing thirsts of the Italian Nobility. Words such as Negrar, Soave, Bardolino and towns that included the word “Valpolicella” litter the map. As a sight-seeing destination for wine buffs and amateurs alike, this region does not disappoint. Ancient terraces of vines, studded with cypresses and historic hilltop villages. Personally, I find this region rivals the more feted Tuscany in terms of prettiness.

Our destination was the picturesque village of Fumane di Valpolicella, home to a foremost Amarone producer the Allegrini Family who have been producing wine for over four hundred years. Its vineyards span 247 acres or 100 rugby pItches of vines. They produce their flagship wines of La Grola, Palazzo della Torre and La Poja from four Vineyards each showcasing different styles; .Corte Giara is their young, easy drinking wines, Poggio al Tesoro produces more restrained, elegant wines and San Polo the perfect terroir for Sangiovese grapes producing wines with great finesse of fragrances and elegant flavours. Allegrini also purchased the Villa Della Torre estate in the heart of Fumane di Valpolicella which now serves as the official Headquarters of its operations

The red wine known as Valpolicella is typically made from 4 grape varieties. Click on 4 grape varieties (below) to learn more. These grapes produce a variety of wine styles including a Recioto dessert wine and Amarone, a strong wine made from dried grapes.

Corvina Veronese, Corvinone, Rondinella, and Molinara.

The most basic Valpolicella Classicos are light, fragrant table wines similar to Beaujolais nouveau and released only a few weeks after harvest and not for ageing. Valpolicella Superiore is aged at least one year with an alcohol content of 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore but made with partially dried grape skins left over from the fermentation of Amarone or Recioto.

Amarone della Valpolicella, usually known as Amarone, is a rich Italian dry red wine made from the partially dried grapes of the Corvina and other approved red grape varieties (up to 25%).

The afternoon of wine tasting at Villa Delle Torre kicked off with a tour of the house and gardens with a glass of the Estates cool, crisp Soave in hand before retiring to a barrel-vaulted wine tasting room for the main event – a tasting of five of their fantastic wines accompanied by hunks of salty aged Parmesan and fresh local bread.

GW Tasting Notes:

SOAVE 2017

Grapes : Garganega and Chardonnay
Straw yellow in colour and the nose reveals notes of white flowers followed by fresher jasmine flowers and a crisp and delicate citrus vein.

GW Score 4*

VALPOLICELLA 2010

Grape varieties: Corvina Veronese 70%, Rondinella 30%
Ruby red in colour, the nose shows notes of cherries, echoed by fresher hints of pepper and aromatic herbs. Whilst young it is lively and playful – delicate later on.

GW Score 4*

PALAZZO DELLA TORRE 2015

Grape varieties: Corvina Veronese 40%, Corvinone 30%, Rondinella 25%, Sangiovese 5%
This wine is elegant good aroma. Ruby red in colour with purple hues, it offers hints of raisins, vanilla, black pepper, cloves and cinnamon. Soft and velvety tannins with a long finish. The delightful aroma of raisined grapes is enhanced if the wine is served at 18° C in a large wine glass.

GW Score 5*

AMARONE 2014

Grape varieties: Corvina Veronese 45%, Corvinone 45%, Rondinella 5%, Oseleta 5%
Vintage 2014 began with a mild winter. From April onwards, the weather started to get progressively worse, culminating in a surprisingly cold and wet summer. Meticulous trimming and selection was necessary at harvest time to select grapes of sufficient quality. Corvina, Corvinone, Rondinella and Oseleta are left to air dry at least until December and are then checked daily to ensure perfectly healthy grapes. This wine has structure and depth and shows mature fruit and spices – good acidity and smooth tannins.

GW Score 5*

Give this region a try and find something “just off the beaten track” that you just wouldn’t normally experience. Who wouldn’t like a christmas pudding in a wine or cracked black pepper smattered all over a dark red ! Valpolicella is is now a top ten region for me.

Click on 4 grape varieties (below) to learn more

Corvina Veronese, Corvinone, Rondinella, and Molinara.

Music Pairing

Herbie Hancock – Gershwin’s world

🍷 The Grape Wizard ratings 🍷

5* A must buy – don’t miss it.

4* Invest in this cheeky bottle for something different

3* ‘A middle of the road’ pleaser

2* Under average. Disappointing.

1* Do not go near this one – avoid at all costs.

Modern opulence at Louis Roederer. May 2018

June 17, 2018August 26, 2018 / thegrapewizard / Leave a comment

I was lucky enough to be invited to the amazing Louis Roederer estate in Reims last month, late May 2018. Getting up early is never easy , but 4.30 AM is great time for the soul. No Commuters, birds tweeting, the world waking up and life just about to start for the day. Just a shame I had to walk to the Underground with my eyes shut!

No problems on the Tube and everything at Customs went quickly and efficiently. On the train, the usual business meetings are happening with lots of convivial chatter. As I take in the Kent countryside swooshing past the window, I feel a sense of jubilation. Louis Roederer has been on my radar for a while and finally I am on my way. So I begin to wonder, despite the hour, if a glass of Champagne when I am offered is in fact appropriate. I refrain this time – its still a little early. even for the GW!

It’s all thanks to Alexandra at Maisons Marques et Domaines (LR Distributor in the UK), that I am finally ticking this House off my “Tours at the Most Coveted Vineyards” bucket list.

Upon arrival I am greeted warmly by Maria at L.R. who gives me a fun-packed tour of the Headquarters and what a great experience it is! I feel like I am the kid that won the golden ticket touring the Willy Wonka factory!

It’s so great to learn more first hand about a world-class producer and especially one so respected by the industry itself. There are many producers making unadventurous, bland champagnes for the mass consumer. But LR is not one of them. LR produces special wines with distinctive characteristics. What a pleasure to be here!

Louis Roederer is now managed by the seventh generation, led by Frédéric Rouzaud and is one of very few independent, family-run Houses remaining today, producing over 3.5 million bottles and shipping to over 100 countries.

Starting out as Dubois Père & Fils in 1776, Louis Roederer inherited and renamed his Uncle’s House in 1833. In contrast to the practices of his time, Louis decided to invest in his own vines with the idea to master the end to end process of creating vintage wines. Owning his own vines gave him control of quality and led to particularly distinctive characteristics, establishing L R’s reputation as one of Champagnes best producers.

By 1876, production had reached 2.5 million bottles, 10% of total production of Champagne and exporting had begun to Russia. Viewed by many as the world’s first prestige cuvées, Cristal was in fact created at the request of Tsar Alexander II, for exclusive consumption of the Royal Household. It remained exclusive until 1945 when Cristal was first launched commercially for the rest of the world to enjoy!

Back in 1876 and as the political situation worsened, the Tsar feared assassination and requested that his Champagne was bottled in clear glass so that he could see the bubbles and prevent anyone hiding a bomb in the punt (GW note: a punt is a Champagne bottle’s characteristic bottom recess or hollow). Louis Roederer commissioned a Flemish bottle maker to create a clear lead glass Champagne bottle with a flat bottom and its why today the bottle is still wrapped individually in its now distinctive yellow cellophane to protect the wine from UV light.

From the acquisition of those first 15 hectares of vines in the Grand Cru vineyards of Verzenay in 1845, LR’s vineyards now stretch across 240 hectares or just under 600 Rugby sized pitches. All their vintage Champagne originates from these vines – 410 individual parcels of land to be precise. Their distinctive characteristics are very much a product of thr provenance of each vineyard as they are able to

choose the very best grapes from any of the 3 main areas of production depending on the success of the season.

The Montagne de Reims, The Vallée de la Marne, and The Côte des Blancs. (see below)
Their Champagne involves all 3 classic grape varieties
Chardonnay for its minerality, finesse, and elegance;
Pinot Noir adds structure, complexity and is useful for ageing;
Pinot Meunier brings harmony and softness and a hint of rustic to certain cuvées
 

Last but not least the WINES !

Here I’ve listed my top 4 wines from LR. There are of course more wines to the estate but the ones that stand out for me are highlighted below.

Brut Premier

The freshness, finesse, and brightness of Brut Premier makes it the perfect wine for festive occasions. Its is structured, rich and has a good length.

Brut Premier £42 Berry Bros

After the upheavals of the First World War that destroyed more than half of the LR estate, Léon Olry Roederer reconstructed the new vineyards by buying grapes externally to ensure survival of the House during this difficult period. He created multi-vintage wine with a consistent flavour, whatever the harvest year.

It is now called Brut Premier.

A blend of around 40% Pinot noir, 40% Chardonnay, and 20% Pinot Meunier. It is aged for 3 years in LR’s cellars and left for a minimum of 6 months after dégorgement (Removing frozen yeast after second fermentation in the bottle )

Louis Roederer Vintage

In my opinion, their flagship Champagne which best represents the LR terroir and the finesse, purity and precision of their wine-making skills is Louis Roederer Vintage

Vintage 2009 Waitrose Cellar £61.99
 LR uses the structure and power of the Pinot noir grapes from the Montagne de Reims (see map) to create its Cuvée Vintage. Exposed to the north-east, the grapes mature more slowly on the vine and the character of the wine intensifies and becomes more refined through ageing – if the vines were exposed to the South East it would be perfect aspect for the grapes to grow. Hence the slowing down of the maturing process
Composed of around 70% Pinot noir and 30% Chardonnay, 30% the Vintage cuvée is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement (disgorging) to attain perfect maturity.
The palate is characteristic of LR’s vintages:  a rich and winey fullness is refined by the sweetness, acidity and tight blend of the Pinot noir grapes of Verzenay. Tasting reveals sparkling suggestions of candied fruits, almond paste, toast, white chocolate, and caramel

Blanc de Blanc Vintage

This Champagne is pure and bright. Its contrasting tones range from an intense, chiselled acidity to the supple lightness of notes of fresh hazelnuts, almonds, and white flowers with accents of acacia, broom, and honeysuckle.

hazelnuts_fruit_a_collection_of_mature_food_the_cultivation_of_natural_fresh-1066263

Almonds

Blanc de Blanc £76.99 Amazon

From 1830 onwards, the House of Louis Roederer acquired extensive knowledge of the terroirs and plot-by-plot vinification. Louis Roederer selected two exceptional Grands Crus: Mesnil-sur-Oger and Avize producing taut, highly aromatic wines that have finesse.

100% Chardonnay, the Blanc de Blancs Vintage cuvée is generally matured on lees for five years and left for a minimum of 6 months after dégorgement.

In the mouth, the attack is typically Chardonnay—it is smooth and delicate, and markedly sweet. Slightly sweetened floral notes and white fruit and dried fruit notes are combined with the almost chalky minerality of the Côte des Blancs.

Spice

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The texture has notes of sugared almond, a sensation that is strengthened by a soft effervescence that envelops the mouth. This is followed by an impression of finesse, elegance, and freshness, strengthened by suggestions of fresh mint and basil.

CRISTAL

Cristal is both powerful and delicate, combining subtlety and precision.

Cristal 2009 £154.98 Amazon

LR’s most famous wine was created in 1876 to satisfy the demanding tastes of Tsar Alexander II. The emperor asked Louis Roederer to reserve the House’s best cuvée for him every year. To distinguish this cuvée, this exceptional champagne came in a flat-bottomed, transparent lead-crystal bottle. The new brand was named after this precious material, which is particularly transparent and luminous.

Produced uniquely during the best years, when the Chardonnay (around 40%) and Pinot noir (around 60%) grapes have attained perfect maturity, Cristal is aged for 6 years in LR’s cellars and left for a further 8 months after dégorgement.

Cristal is a remarkably balanced and refined champagne. It has a silky texture and fruity aromas, complemented by a powerful mineral quality with white fruit and citrus notes. Cristal is a wine that keeps well: it can be conserved for over twenty years without losing its freshness and character.

Lemons

THE 2002 HARVEST

2002 was an extraordinary harvest, in which all the criteria for a great vintage in Champagne were met: temperatures were uniformly warm, without excess sun or heat, with a markedly mild winter and a slight shortfall of rain during the growing cycle.

This is regarded as the best year in the last 20.

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Cristal 2002 £279.20 Amazon.co.uk

BUY BUY BUY!

Cristal

Wooden Tuns in Cellar

Stainless steel tanks

more stainless steel tanks

loads of tuns … endless! Visit to LR 16th May 2018

GW BEST CHAMPAGNE VINTAGE YEARS

BEST to worst

1990, 1996,1985,1988,2002

1995,1982,2006,2008,2004,1975,1998,1979, 2005

1989,2007,2000,1999,2003,1976,1997, 1993

1986, 1992,1983,1994,1987,1991,1984

If you want something special go for the top row , something more affordable is 2nd third and fourth row.

Line up of tasted Champagnes

In Bottle form !

Sadly due to last-minute events, just before I arrived the – Chef De Cave – Louis Roederer’s Jean-Baptiste Lécaillon was unable to have an interview with Me. I am still hopeful and have submitted the questions for Jean-Baptiste to answer on his return

Stay tuned for interview when it’s posted.

Below are question submitted but not answered

GW: Name one thing that you haven’t accomplished that you would like to

GW: Name one champagne other than your own which you like and why –

GW : If you were to keep a memento of your favourite bottle of Champagne – , what is the best way to remove labels from the Bottle and what would the Champagne be ( If it wasn’t one of yours)

GW : What do you think of the English and Welsh sparkling wine industry.

GW :Name one thing that scares you !

GW :Wine is so much better enjoyed if paired with music. What song/genre would you pair with

The Louis Roederer Estate of wines

GW :What are you drinking at the moment

GW:What wine would you like to try that you have’nt ,or a wine that you want to invest in?

GW:Who is the person/persons you most admire and why

GW: Whats going on in the estate in the month

And finally no GW article would be complete without a music pairing.

A delicious glass of LR Brut Premier goes very well with a spot of Keith Jarrett.

Salut! GW.

tasting room

Some of Louis Roederers aquisitions

History in the Making.

Inside the Museum room

Relax enjoy and immerse yourself in LR History

Harry Megan : must have Wedding tipples !

May 18, 2018May 20, 2018 / thegrapewizard / Leave a comment

This weeks article will be a short one. I’m currently in Champagne and Alsace conducting 2 interviews for the website and I thought it would be a good idea 💡 to publish a short piece on the big day for the reluctant royal 👑

Prince Harry and Megan get married tomorrow and there seems no better way to showcase British alcohol 🍷. Both wine and spirits.

We currently have 124 wine producers in 🇬🇧 and some are more prominant than others

Three that stand out for their style passion and popularity : Camel valley Hattingley Valley and Black chalk

£25.16 with a case price from camel valley

A fresh and fruity fizz, perfect for all celebrations. With English hedgerow scents and a touch of honey 🍯 on the palate.

A limited release, this wine is a classic blend of grapes from their vineyard. It has a fine mousse with soft approachable fruit with a delicate oak character.

£80 direct from producer.

The use of oak barrels provide this wine with depth and complexity. The result is a fruit driven, perfectly balanced, crisp English sparkling wine.

£35 direct from producer.

Links to producers can be seen above

If you don’t fancy sparkling wine why not try some cocktails 🍹 to while away the 10 hours of 📺 your about to watch.

What better way than to enjoy the “ginger cocktail” and the “absent father” cocktails

Cocktail 🍸 courtesy of Diffords

‘Dirty Harry ‘ ginger martini 🍸

Recipe

————

1½ shot vodka

2 unit London dry gin

Use your favourite gin if you would like !

2¼ shot Sake

¼ shot Monin Pure Cane sugar syrup

Method

————

MUDDLE ginger in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Garnish with a ginger slice on rim

Lightly spiced with ginger, distinctly oriental in character

“Absent father ” cocktail 🍸courtesy of the drinks mixer.com

1 oz. Bulleit rye

0.25 oz. Dillon’s absinthe

0.1 oz. Fernet Branca

1.5 oz. cold brew coffee

0.25 oz. simple syrup

2-3 dashes Angostura bitters

Shake over ice. Cinnamon stick and mint for garnish.

So what ever your drinking this weekend. Make it a celebration of this couple. Enjoy the 🌞 and toast this couple to a long and happy life.

“And if your reading this Harry I’d be happy to have an interview with you, of course when things have quietened down. “

Just mail the wizard 🧙‍♂️

For the rest of my loyal followers please email me if you need any help or advice with choosing any 🇬🇧 wines

Email me

En Primeur 2017 – A GrapeWizard insight!

May 7, 2018May 10, 2018 / thegrapewizard / Leave a comment

Every time at this time of the year we see hoards of wine buyers and wine critics trekking down to the Gironde in Bordeaux – Moleskine in hand , full of previous years grape notes and baguette stuffed full of ham and cheese – 🥪 Ready for the onslaught that is Bordeaux En Primeur

And Them !!

Ready to taste arguably the worlds best wines. En Primeur is a funny old thing.

It’s like buying a flat or house off plan (wine is in the barrel and a price is set for investors and consumers to purchase. Months later the wine is placed in bottles and the price is re-assessed.) In all this time critics and producers rate the wines – influencing the price up or down. Do you buy or choose something else. What is the best Chateau for the year and can i get my hands on it ?

Want to see my last article on 2016 ?

(Click here to see 2016 En Primeur)

Wine critics and Producers normally have a consensus on the very best years (1982, 1990 2000 2005 2009 2010, 2016 ) . These are the best years to get your wines from – but it will cost you !!

A few years ago Lafite Rothschild was trading at £22000 a case. Some months later it was down to £14000. – if you were an investor that was bad news. It shows how much is at stake if you make the wrong choice or buy at the peak of the value price. Chateau Pavie, by comparison was raised in the upper echelons of ‘Class A’ St Emillion classification (explained) – as a result bottle price went from. £300 to £1300. For the investor this is good news for the consumer not so.

The secret is finding out which producer has excelled in that particular year.

2017 was not without its problems though as various wine critics have stated :

Will Lyons

Jancis Robinson

James Suckling

Will Lyons(L) of Berry Bros has stated that the “wines are lively and fresh and are possibly not of the quality of 2015 or 16” (9/10’s in the wine world – 2005 and 2000 would be a 10) Bordeaux yield (grapes grown) is also down by 40% on 2016 equating to a loss of 300 million bottles.

Jancis Robinson (M)highlights that there was a small crop this year (supported by Lyons ) that was at least 45% down on last year, that the growing season was “pretty good” but that 80% of the top wines from the best producers were not impacted by frost. Very good year for Pauillac, St-Julien, St-Estèphe. Bulk wines went up and top wines prices stayed static..

She believes that almost all of the top and very good wines are not affected. Good for potential investors.
JamesSuckling.com (R) states “The quality of 2017 is much better than most people might expect… it’s not in the same league as the outstanding 2016 and 2015 vintages.”

He scored some of the wines from the great names of Bordeaux – 96 to 99 points. The 2017 vintage underlines that vintage variations among the top wines of Bordeaux

GW Tip

So you have to be very careful when choosing to invest or to enjoy the wines by comparable years. So safely assume 2017 to be a 7 or 8. Kind of really good but not exceptional or outstanding. Not as good as the last two years but no far off.

Chateau Andulet and Chateau Climens wiped out complete stock and have stated that no production occured. A result of the frost.

All of this seems quite negative news there is some positive -the frost that seems to have attacked so much of Bordeaux seems to have affected only Côtes de Castillion-Blaye, St Emillion and Pomerol. Only small areas and not the big swathes of the heartland of Bordeaux

The frost seems to have crossed the Gironde and affected up to 1 km inland. See Gavin Quinneys map below

CouGavin Quinney

Please click on each map to see how close the frost got on the 2017 growing season . Any vineyards that are 1km from the river are vunerable to damage. Be cautious .

View the map below and use the red amber green spots to warn you of what to not invest in and what your safe with !

Avoid Côtes de Castillion blaye and lesser top chateaus

Chateaus close to the gironde (within 1km)- See Below

Grand Puy Ducasse (St Estephe)

Coufran (haut Medoc)

Ch. Malacasse (Haut Medoc)

Ch. Delamarque (Haut- Medoc)

Ch. Leovill – Poyferre (choose wisely)

Green Click here to see a list of top Chateaus largely unaffected by the frost

So vineyards that fall into the red dot are producers to very carefully consider not investing in

Vineyards in the Orange dot fall in the danger zone of the frost of 2017 – research very carefully

Vineyards that fall in the green dot require very little research as 80% of the top chateaus had no problems whatsoever.

So the most important thing to understand is what wines are investable what regions are the right regions for climate over the growing season and which ultimately will mature over 10+ years. So far 2016 and 15 are better than 17 and for that reason demand will not be as high as the previous 2 years.

d’Yquem 201798-99
Latour 201798-99
Cheval Blanc 201797-98
Château Suduiraut 201797-98
Cos d’Estournel 201797-98
Ducru Beaucaillou 201797-98
L’Eglise Clinet 201797-98
Lafite Rothschild 201797-98
Lafleur 201797-98
Margaux 201797-98

taken from James Sucklings website En Primeur 2017

So just by giving two examples the consensus is not universal – it is merely subjective. If i highlight 6 critics you would probably find different conclusions to the vintages .

If everyone rated exactly the same that would be boring !

If you keep a close eye on the market and the ongoings with potential sales of Chateau’s classifications and what producers are doing you can get a fair indication of what might happen. That is the time to invest. In the last year I have invested £2500 and made £500 on that Most of the wines have not matured yet or are on the cusp of the maturing window. Not bad for a beginner….

GW Investment tips

2017 Leoville Barton(no prices released as yet) (2016’s price was £370 /6 outstanding value

2017 Decru- Beaucaillou (no prices released as yet) (2016 £142.00×6 =£852 )

2017 Chateau La Fleur-Petrus(no prices released as yet)(2016 £158×6 = £948)

If your feeling brave ………..

2017 Chateau Angelus, St Emillion (no prices released as yet)(2016 £298×6 = £1788)

and the outsider

2017 Chateau Clinet (no prices released as yet)(2016 £78×6= £468)

Whether you have a preference for one wine critic or another the best thing a wine investor/consumer is have some affinity with their chosen critic. It is important that you believe in the tastes and experience of your chosen taster. Whether it be status or the way he/she writes one thing is important is that you have that relationship. Hundreds of critics exist out there some notable examples are :

Natalie Maclean MW

Debra Meiburg MW

Will Lyons

Lisa Simmonetti- Brown

Jane Anson

Tim Atkin MW

Jancis Robinson MW

What ever your choice do it because you like them !

If you are going to invest in this year , be cautious. There are a lot of fabulous regions waiting to be discovered – not just bordeaux

Washington Wineries, USA

Oregon Wineries, USA

Alsace wines , EU

Wines of Great Britain, UK

All these areas offer good value for money and have a diverse range of tastes and styles. something for everyone. Explore and transport. Its so cheap to do so

Remember its your money Have fun with it . This could be the new pension . Wine is in demand .

Wine Investment

Stick to a few rules and you can’t go wrong !

Enjoy the Journey !!!

GW

Grape Britain: Hattingley Valley – a warm ray of sunshine on a bleak wintery day…

March 27, 2018June 17, 2018 / thegrapewizard / 2 Comments

In the last 10 years hectarage of planted vines in the UK has more than doubled making wine one of the fastest growing agricultural products in the UK. Visit any supermarket and you’ll discover many increasingly impressive bottles from some of the big Estates – Nyetimber, Chapel Down and Camel Valley in Cornwall to name a few.

Interest in English wine has surged along with the rise of craft beers and locally sourced produce. Customers are increasingly interested in tasting wines from lesser-known producers but who are these new winemakers?

Hence my quest – Grape Britain – to visit everyone of the 500+ English and Welsh Vineyards

Somewhere between the M3 and the south coast sits a criss-cross of country lanes, roads so entwined you easily find yourself lost. It is here in the heart of Hampshire you will find Hattingley Valley and it sits perfectly in this idyll. It was quite a sight for a Londoner – the bare branched trees forming tunnels along the roads. It had me wondering if I was on my way to Westeros.

Simon Robinson, a former lawyer, established Hattingley Valley in 2008 with the help of Emma Rice, Founder of Custom Crush, a wine analysis laboratory. Together they have grown the vineyard into a modern, eco-friendly winery over 60 acres across two sites. Simon and Emma and their teams take pride in the quality their work and the use of the latest technology. They were the UK’s first winery to adopt solar power.

TM Michael Boudot

Ten years on, the winery has attracted a passionate and dynamic group of individuals, excited about the explosion of interest in English wines and about the prospect of working at the forefront of English wine-making.

They are separated into two distinct teams who together look after the vineyard and make the wine. The wine-making team is made up of Emma and Jacob Leadley (top photo) with help from Will Perkins (2nd Photo)

The second part of the team (vineyard team) is headed up by Lauren Merryfield (no photo) (Vineyard Manager), Roman Henrion and Tom Birkett

Everyone I spoke to was passionate about viticulture and enthusiastic to try new techniques – from new ways to provide wind and frost protection, irrigation, nutrient application and canopy management (that’s looking after every part of the vine visible above the ground).

There is a huge commitment to evaluating the Hampshire terrior and planting an experimental range of grape varieties and root stock in search of the best fruit-bearing vines.

Hattingley Valley has the potential to be one of the leading and most respected of English sparkling wines. They have already won many global awards and are a leading player in the English sparkling wine industry

courtesy of eagle eye photography

The team now manages 60 acres on two well-situated sites. The vines are nurtured throughout the growing year with an environmentally sensitive approach to enhance ripeness, yield and fruit quality.

Just some of the awards Hattingley Valley has won

I was lucky therefore to have an interview with Rebecca Fisher (Marketing and Events Manager) to talk about Hattingley Valley and also put some questions forward to Jacob Leadley, wine-maker.

VISIT AND INTERVIEW TO HATTINGLEY VALLEY

16^th March 2018

The GrapeWizard inaugural interview

GW. What motivated you to join the wine industry ?

JL. It’s such an exciting time to be part of the emerging English wine industry.

GW. What’s going on in the month of March? Is this month any different from any other. Has the snow caused you any problems?

JL. We are in the midst of tirage (the drawing of wine from a barrel prior to bottling). Its always very stressful, but also very rewarding, it is just great to get the wines safely into bottle then have a beer!

GW. What would you say makes the winery here at Hattingley unique?

JL. At Hattingley we have created a reputation based on quality and we work hard to maintain and improve those standards. I have been here for 7 years and have worked tirelessly to ensure we make the best possible wines every year, the wines tell all.

GW. What is the best thing about working at Hattingley?

JL. It has to be the team – we have without doubt one of the most passionate and fun-loving teams going. Coming to work and working with people so passionate is infectious.

GW.What is the one thing that scares you ?

JL. An empty wine fridge and sub-zero temperatures in April.

GW. What are your predictions for the industry in the year ahead 2018?

JL. Its going to be a bumper year – both in terms of volume and quality, but I always say that in March.

GW. And now SIP-SAVE-STALK. What are sipping right now, investing in and what are your hot tips in the industry?

GW. What you are drinking at the moment?

JL. Gibbston Valley – School House Block (2012) – An amazingly pure and lighter Pinot from Central Otago, New Zealand (Sadly, it’s only available to buy in NZ!).

GW. What wine you would like to or have invested in and why?

JL. I wish I had put away more of our World Champion 2011 Blanc de Blancs (Hattingley’s 2011 Blanc de Blancs was awarded gold medal, best in class and ‘World Champion’ trophy in the Champagne and Sparkling Wine World Championships 2017)

GW. And finally who is the person or persons you most admire in the industry and why?

JL. Anyone who takes a chance and just enjoys what they do. This industry is full of passionate people and thats what makes the industry so vibrant

GW. ANd of course wine is always better if paired with music. What music pairing would you make for your Brut, Sparkling Rose, Kings Cuvee and Vintage?

JL. We play so much music in the winery that it is impossible to pick a song for each of these wines. What I will say is that these wines would not be as good without the music.

Hattingley’s range :

£30 each or 6 = £180

CLASSIC RESERVE

Perfect for toasting all occasions.

DESCRIPTION

A blend of several vintage wines. The grapes were hand harvested and whole bunch pressed. 15% of this wine was put in French barrels to soften the wine’s natural acidity before secondary fermentation in bottle and a minimum of 18 months ageing on its lees and at 5 months on cork to add complexity.

TASTING NOTES

Pale gold in colour with an abundance of fine bubbles, this has vibrant baked apple, creamy nougat and brioche notes on the nose, supported by a hint of toast and fresh red fruit

Vegetarian & Vegan Friendly

2013 CLASSIC CUVÉE MAGNUM

DESCRIPTION

An elegant wine with delicate nose of hedgerow flowers , it has finesse, vibrant green fruit and a characteristic toasty flavour.

SONY DSC

Pale gold in colour and well-balanced on the palate showing crisp acidity and fine mousse. It has delicate toasty characteristics from being aged on lees whilst the gentle oak flavour adds complexity.

TASTING NOTES

This wine signifies their style – the grapes were harvested and 25% of the total blend was barrel fermented for 8 months in tank and barrel to create texture and richness

Vegetarian & Vegan Friendly

£36 each or 6 for £216

2014 ROSÉ

Perfect for balmy summer days.

DESCRIPTION

Subtle and delicate in colour with bright red fruit and fresh acidity, supported by fine toasty notes developed by ageing in the bottle.

2014 was the best vintage to date at Hattingley Valley with near perfect growing conditions. Pinot Noir and Pinot Meunier grapes were hand picked and gently pressed. Approximately 8% of the blend was fermented in Burgundy barrels. The wine spent 5 months in tank and barrel before tirage where 2% of Pinot Précoce was added to enhance colour, body and flavour.

£80 or 6 for £480

2013 KINGS CUVÉE

A very limited release, the Kings Cuvée is a premium blend of Chardonnay and Pinot Noir. 100% barrel fermented and then aged for 8 months in 4-5 year old oak barrels.

DESCRIPTION

A classic blend of grapes from the Home vineyard. It has a fine persistent mousse with soft approachable fruit, a subtle hint of autolysis and a delicate oak character.

TASTING NOTES

After rigorous taste tests, only the top 7 barrels were selected out of 180 available. Once bottled the wine spent 30 months on lees and 6 months on cork before release.

Vegetarian & Vegan Friendly

No price on HV Website

2011 BLANC DE BLANCS

Selected from the very best parcels of Chardonnay.

DESCRIPTION

A fabulous vintage for HV. The Chardonnay grapes were harvested between the second and third weeks of October with a good sugar:acidity ratio. The October sunshine also contributed to exceptionally ripe fruit and some wonderful wines.

TASTING NOTES

This wine has a lovely deep gold colour with a green hue and a fine mousse.

The nose has delicate white fruit that gives way to a rich toasty and honeyed charm. The palate has ripe apples with a crisp yet soft acidity that is balanced by a hint of oak influence.

A rich and rounded mouth-feel and long finish.

It has great ageing potential.

As well as doing fabulous sparkling wines they also complement there range by 2 other wines.

ENTICE

2 bottles £40 or 12 for £240

Elegant English dessert wine full of aromas of peach and elderflower crisp acidity with a long finish.

Food pairing English blue cheese & any pudding

All vegan and vegetarian friendly

£45

AQUA VITAE

Hattingley Valley decided to hand harvest chardonnay grapes earlier than usual from the vineyards in order to retain a high level of acidity specifically for this project.

This Aqua Vitae is a smooth digestif to enjoy at the end of the meal and benefits from being served straight out of the freezer. It also makes an ideal white base spirit for a cocktail that focuses on English products.

…and that butterfly that features on the branding is the Silver-washed Fritillar. It is a rare butterfly found on the chalk-based vineyard at Hattingley Valley in rural Hampshire. The presence of the pretty butterfly indicates the vineyard is a healthy environment with a rich biodiversity.

The weather may have been bleak and cold on the day of my visit but the team and their welcome could not have been warmer. I was very impressed by the team and and the vineyard. I would recommend HV to anyone looking for a fine English sparkling wine. I’ve already got my bottle of Kings Cuvee and my playlist ready for the next ray of sunshine…

GW MUSIC PAIRING

Enjoy Kings Cuvee with :

3rd March Mulled Wine Day. Enjoy anywhere, anytime, any place – as long as its cold !

February 28, 2018March 24, 2018 / thegrapewizard / Leave a comment

As I write this the “Beast from the East” and a local UK storm “Emma” is firmly beating down upon us ! – Scotland is in the grip of -15, Most of NE England has fallen to a stand still and most of SW is almost under control of the Army . Almost sounds like this could be a take over from a military dictatorship or an episode from “Game of Thrones”

The polar vortex nicknamed “Beast From The East” has spiraled in from the arctic and is to blame. Winter is coming…..

What caused this and what can we do to solve it !

A polar vortex is a mass of desperately cold air that sits above the Earth’s north and south poles. Controlled by a large pocket of low pressure it rotates in an anti-clockwise direction at the North Pole and clockwise at the South Pole. When the vortex is strong it is concentrated over the Arctic or Antarctic area -but when weak it can split into two or more freezing vortices. This is where the problems start as they can move south to Canada, the USA and Europe, increasing the risk of air temperatures decreasing to potentially dangerous levels.Which is what we are witnessing at the moment.

Photo taken this week showing the cold snap over most of Europe

This weeks weather affecting airports

A scene from Chinatown, London

All this means we are cold , we are grumpy and more importantly we need a winter warmer.

Perfect timing for one of the coldest events in recent years and the US celebrating Nation Mulled wine day on the 3rd March

NATIONAL MULLED WINE DAY USA

National Mulled Wine Day is observed annually on March 3rd.

Mulled spirits are wine and liquors that have been heated and spiced. Mulled wine is usually made with red wine (usually inexpensive but full of fruit – Cabernet Sauvignon works best) with various spices, fruits and sometimes slightly sweetened with honey. Popular blends include cinnamon, nutmeg, citrus, vanilla, anise, cloves, raisins or pears. Despite its high sugar content, mulled wine is not a drink that ages well.

Historically Pubs who make their own usually make a rather thin alternative to mulled wine that was once designed to show off the wealth and generosity in Medevial times. Indeed a cookery book published about 1390 first highlight the potential benefits of a warming drink. With a recipe which included cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise itwas more overpowering and medicinal than it was enjoyable

what all of these recipes show is that the mulled wine is a basic drink. Not much finesse , not much elegance but a pleasant spiced alcoholic drink merely for warming the soul.Because of its basic Nature it can never command an expensive price and is therefore great in Winter for people to enjoy a drink with friends.

Searcy’s Champagne Bar in St Pancreas currently holds the world record for the highest cost per glass (Click here for link to find out more ! )

Franz Settner and Son 5 Euro

Outstanding Value !!

Screaming eagle 1992 £500,000

Although a person who mixes spices with this scarce Cabernet is a brave person!!!

The Franz Stettner & Sohn firm is one of the largest distilleries in Bavaria. Everything began with a bottle of lemon liqueur on 12 July 1949. Since then, the firm has passed into the hands of its third generation, with premises of over 40,000 m², its own transport fleet of 23 trucks, a warehouse with a capacity of over three million litres, and six fully automated filling lines. In our selection, you will find the most diverse fruit brandies and liqueurs, distinguished wines, as well as sparkling wines, Champagnes, Federweisser, mulled wines, and fruit and honey wines. Our self-produced, alcohol-free range includes fruit juices, spritzers, refreshment drinks and mixers, energy drinks, iced tea, mineral and table waters, and syrups and of course mulled wine

Franz Settner and sons (click to go to their website )

How to make the perfect mulled wine

Makes about 12 servings

2 unwaxed oranges
1 lemon, peel only
150g caster sugar
5 cloves, plus extra for garnish
5 cardamom pods, bruised
1 cinnamon stick
A pinch of freshly grated nutmeg
2 bottles of fruity, unoaked red wine
150ml ginger wine

1. Peel and juice 1 orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.

2. Meanwhile, if you’re serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish.

3. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve with the orange segments as a garnish. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for use at a later date.

Is mulled wine a guaranteed spirit raiser, or by far the worst thing about Christmas – Slade and paper hats included? What do you put in your own festive punch – or what would you prefer to be offered instead?

Global Gluwein

Mulled wine rpavlch flickr 2

AUSTRIA goes gaga for Glühwein

Means: “Glowing Wine”. A steaming staple drink of ski resorts and Christmas markets nationwide.

Classic ingredients: Lemon juice + sugar + cloves + cinnamon sticks + orange + vanilla + wine (make it a bottle of Blaufränkisch to keep the whole thing Austrian).

ITALY brews bellissimo Vin Brule

Means: Simply “Mulled Wine”

Classic ingredients: Nutmeg + sugar + cloves + cinnamon + lemon peel + apple + wine (something full bodied and fruity, like a Piedmont Nebbiolo).

NORWAY does glugs of gorgeous Gløgg

Means: From “glödgad vin” = “glowing, hot wine”

Classic ingredients: Orange + raisins + cardamoms + cloves + ginger + almonds + cinnamon + dash of Muscatel/Port + wine (a dry red, like a Svenska from neighbouring Sweden).

FRANCE says Vive la Vin Chaud

Means: “Hot Wine”

Classic ingredients: Cinnamon + orange zest + sugar + cloves + cardamom + cheeky splash of cognac + wine (go for a good old red vin de france).

SLOVENIA snuggles up with mugs of Kuhano Vino

Means: “Boiled wine”

Classic ingredients: Clementines + lemon + orange + nutmeg + star anise + cinnamon + cloves + wine (there are some super Slovenian Merlots like Quercus).

FINLAND has glorious Glögi

Means: “Glow Wine”

Classic ingredients: Blanched almonds + berries + raisins + cinnamon + sugar + cloves + fruit juice (grape / orange / blackberry) + wine (maybe a Scandi merlot).

Recommended grape varieties:

Fruity red wines are especially suitable for making a good Glühwein. By heating the wine the aromas which are often reminiscent of red fruit are particularly strongly expressed and create a wonderful harmony with the seasoning ingredients.

Red wine varieties that go well with the spices include Cabernet Sauvignon, Rioja Crianza and a Merlot. Grape varieties that either have black or red fruit with little tannins and little oak will work well. Pinot noir is especially worth a try. Even go for a German Spätburgunder (Pinot Noir).

So today is mulled wine day in most countries. even if it isn’t who needs an excuse to try a variation on any of the above recipes. Give it a try. Enjoy the warming drink , sniff the aromas and have fun.