AOC Chateauneuf du Pape

This blog was set up with the purpose of developing my wine knowledge, but I have not yet written a post about wine, so it is time I did!

I admit I have not been keeping up with the studying. So, after discussing with the Sommeliers, I am trying to learn about a different region each week. This week is Rhone.

I chose to start easy with an AOC Chateauneuf du Pape. In particular, Domaine de la Charbonnière 2009, costing about £20 from the local wine specialist.
In the glass, the wine is a clear, medium intensity ruby, with a few tears.
The aroma is clean with medium intensity. On the nose I detected raspberries, sour cherries and black pepper.
On the palate? Dry with medium acidity, medium tannins. Alcohol and body are both well balanced on the medium end of the scale. The intensity of the flavour is also medium with a rich, long length.
Ripe raspberries with peppery overnotes and just a hint of chocolate. Maybe some juicy strawberries peeping through!

Overall this wine is ideal to drink now, but there is still some potential for it to age. I enjoyed the fruitiness and the 'berry-like' quality in the wine, and it should go well with game dishes. Suits me fine...

Le Nez du Vin

I first heard about this about a year ago when I started to study with WSET. It was only recently after chatting with the Sommeliers that I was lucky enough to be able to borrow a set. This turned out to be relief as I did not want to spend £200+ on something I was unsure would be practical.

Inside this huge box is a selection of 52 scents designed to match the aromas found in wine, a booklet giving a history and instructions for the pack and cards describing the individual scents.

Upon opening the box, I was overwhelmed by the mixture of all the scents. Individually, however, they can be used to train the nose to recognise certain aromas in wine, e.g. apricot, honey, blackcurrent.

On reflection, this could be a fun game, but I felt that some of the scents had become 'old' and lost their potency. Perhaps it would have been more of a help at WSET level 2 rather then level 4. Right now I think it would be better to train with the real thing!

Glenmorangie tasting

One early morning this week, the restaurant had a whisky training session with Glenmorangie. This coincides with the Golf Open Championship, as they will be sponsoring the event, as well as being our 'house whisky'. Staff members were treated to a presentation explaining the history of the company, it's philosophy and products. And of course a few of the Whiskies themselves! I was glad to have attended the session as I am not a big whisky drinker, but was impressed with the flavours from Glenmorangie. I can see myself drinking more of this!




It is easy to find the history of the company, but I will just mention a few points of interest;

• Glenmorangie is exclusively malted barley and was the first company to start using 'designer casks'. That is; casks that have been used previously for certain products e.g. Bourbon whisky or Sauternes wine. 
• Whisky has seen a big increase in sales from the asian market, particularly Scotch.
• Today, the Glenmorangie distillery has 8 stills that are said to be replicas of the original first still, right down to the dents!
• The stills are as tall as a giraffe's neck: 5.14 m. This makes them the tallest in Scotland!
• There are 6 Steps to Creation; Water, Malting, Gentle Mashing, Fermentation, Distillation and Maturing.
• Casks are used only twice as 60% of the flavour comes from the oak. American oak is used.
• In 2007, the company was rebranded and currently have a range of 6 different whiskies available from specialist shops.

The first whisky we tried was the original signature whisky, aged for 10 years. A pale, lemony-gold colour with citrusy orange notes. It has light floral, vanilla & almond flavours that made it very easy to drink. I found it very rounded and well balanced, lacking that 'roughness' that puts me off whisky.

The second choice was from the 'Extra Mature' range. Nectar d'Or has been aged further in old Sauternes barrels! Therefore, the whisky has taken on amber/ gold colours and developed honey and coconut-y flavours. This became a favourite with the staff! Others in this range include; Lasanta, aged in Oloroso casks, and Quinta Ruben, aged in Ruby Port casks.

The third whisky was 'Signet'. A unique whisky that is only found in whisky specialists. The barley has been extra toasted and so the spirit develops deeper and richer characteristics; a process called 'Chocolate toasting'! The result is a syrupy flavour and silky mouthfeel. There are flavours coffee and caramel with hints of chocolate. A lot of care has gone into making that whisky!

To conclude; a very worthwhile breakfast session that has opened me to the world of Whisky and definitely include a bottle in the cabinet!