PCC Wine Circle Foundation Wine Course 6

1. Matching Food and Wine 24 August 2011 Copyright © Brian Jamieson

2. Ground rules Guiding principles: delicate flavoured food = delicate wine fuller-flavoured food = fuller- flavoured wine Don’t be a slave to conventional rules Personal preferences are the most important to establish

3. The enemies of wine Be aware of the enemies of wine: Citric Acid particularly grapefruit/lemon/limes Vinegar vinaigrette, mint sauces Salt try sweeter, fruitier and sometimes fortified wines Eggs sulphur in yolks; taste-bud blocker Cynanin metallic taste in fennel, globe artichokes

4. Enemies of wine (cont’d) Chilli/Curries drink beer! Oily fish i.e. mackerel, needs more acidic wine Milder spices i.e. coriander/ginger: match with Gewürztraminer Chocolate palate blocker, but can be offset by fortified/dessert wines although some prefer shiraz, merlot or even doux champagne! Ice cream and sorbets especially strong fruit flavours

5. A virtual menu! Appetizers and starters Cheese Dessert Fish and meat courses left to your imagination!

6. Touraine (Central Loire)

7. Benchmark white La Coulée d’Argent, Bourillon Dorléans, Vouvray Sec AOC Touraine in Central Loire Chenin Blanc Produced by Bourillon-Dorléans family since 1921 Maturated in 15th C troglodyte caves

8. Troglodyte cellars in Touraine

9. Tasting notes Colour - pale greenish straw. Aroma – subtle aromas of acacia, flowers and minerals Taste – top fruit - pears and quince; quite acid. Drink with oily fish or white meat or hard cheeses like Comté or Beaufort

11. Benchmark red Les Cent Boisselées, P J Druet, Bourgueil AOC, 2003 Touraine in Central Loire Druet is one of the Bourgeuil's stars Cabernet Franc Un-oaked: stainless steel fermentation, then bottled direct after 24-36 months Bottle age important

12. Pierre Jacques Druet

13. Tasting notes Aroma: Full of red berry fruits, smoky blackberries, with wisps of strawberry liquorice Taste: Full, and quite precise on the palate, sappy and firm, with a little texture overlying a smoky tannic structure. Enjoy with red meats.

14. Matching food and wine: starters

15. Appetizer Iberico Ham with Hildago Bodegas, La Gitana, Manzanilla Sherry

18. Sherry Essential features Three grapes: Moscatel, Palomino & Pedro Ximenez (PX) Oxidised fermentation Natural yeast creates Flor during fermentation to produce Fino or Oloroso styles Fortification (alcohol and grape spirit) and maturation Fractional blending, sweetening, in soleras Produces a huge range of styles

19. Sherry types Fino stock Fino Manzanilla Olorsoso stock Oloroso Amontillado Cream (Pale & Dark) Pedro Ximenez (PX)

20. Still on appetizers Prawns with Pouilly-Fumé

21. Pouilly-Fumé Les Griottes, J-P Bailly, Pouilly Fumé AOC, 2010 Upper Loire, near Sancerre. Sauvignon Blanc More mineral (flinty?) than fruity. Contrast with fruity, vegetal New Zealand Sauvignon Blancs.

22. Pouilly-Fumé

23. Another starter Paté de Foie Gras with Clos Guirouilh, Jurançon

24. Jurançon Clos Guirouilh, AOC Jurançon 2007 Near Pau in SW France Jean Guirouilh: a small producer (6 ha) who gave up livestock farming to concentrate on his vines and wine Made from dehydrated, shrivelled Petit and Gros Manseng Traditional local grape ~90 g per l residual sugar Classic accompaniment for blue cheese and foie gras.

25. Tasting notes At the lighter end of the sweet wine scale. Reminiscent of waxy almond kernels and blossom cut through with just-sliced oranges. The perfume is gently honeyed yet doesn't cloy at all.

26. Matching food and wine: Fish & Meat

27. Possible matches Fish Cod, Sole, Turbot Chenin Blanc In richer sauces Montrachet, G’traminer Salmon/Sea Trout Riesling, Viognier Tuna Viognier Meat Lamb Burgundy (Pinot noir) Beef Burgundy or Claret Pork Brunello Venison Côte Rotie or Shiraz Game Shiraz (blends) Casseroles/stews Rhone blends (spicy)

28. Matching food and wine: cheese

29. Some cheese matches Cheddar, Gruyère Chardonnays Stilton Vintage Port Munster Red burgundy Roquefort Sauternes, Montbazillac Pont Levèque Bourgeuil (Loire) Comté Sauvignon blanc, Savagnin (Jura)

30. Cheese Roquefort with Chateau Castelnau de Suduiraut 2003, Sauternes

31. Bordeaux wine areas

32. Sauternes Castelnau de Suduiraut, Sauternes AOC, 2003 A property between Bordeaux and the Atlantic Autumns characterised by misty morning sand sunny days, encouraging Botrytis or Noble rot. Second wine of Cru Classée Chateau Suduiraut Semillon 90%, Sauvignon Blanc 10%. Elegant, sweet, full-bodied with a long life-expectancy. Aged in oak for 12 months

33. Botrytis mould ‘Noble rot’

34. Tasting notes Yellow- golden colour depending on age. Citrus rind and tropical fruits up-front in younger vintages. With ageing, wines become darker and crystallised fruits, acacia and honey aromas and flavours come through. Should have the perfect balance between acidity, sweetness and alcohol.

35. Matching food and wine: Pudding

36. Variety of sweet wines Ice creamsLiqueur Muscat Fruit flans Sauternes Tiramasu Vino Santo Christmas Pudding Passito Panna cotta Beerenauslese Creme Brulée Muscat de Beaumes de Venise Bread & Butter Pudding Coteaux du Layon Cheesecake Tokaji Chocolate Asti Spumante, Liqueur Muscat

37. Pudding Chocolate with Alcyone Tannat Dessert Wine

38. Alcyone Tannat Dessert Wine Vinedo de Los Vientos Winery, Uruguay A purple fortified wine made from 100% Tannat. Late harvested grapes Fermentation stopped by addition of grape spirit Boosts alcohol to 16% Preserves residual sugar A secret proprietary blend of herbs is also added to the fermenting wine. Aged for several years in French oak Wine maker: Pablo Fallabrino Divine with chocolate; pour over vanilla ice-cream.

39. Pablo FallabrinoRockstar Surfer Winemaker

40. Alcyone Tannat Dessert Wine The Alcyone is made with Italian techniques from Marsala that I took from the old books of my family to do liqueurs. I invented the Alcyone Reserve... fortified with grappa, it's a bomb! Pablo Fallabrino

41. Tasting Notes Radiant yet amber purple hue and its honey like texture. Touched with a bouquet of winter flowers, Madagascan vanilla bean and wild apple mint indulged with a warmth and savour of white cacao soufflé. Savoury and longsome finish. ‘Think of marshmallows with vanilla, milk chocolate and then glimpses of red cherry and fig lurking in the background.’

42. Today’s wines La Coulée d’Argent, Bourillon Dorléans, Vouvray Sec AOC, 2009 £8.49 M Les Cent Boisselées, P J Druet, Bourgueil AOC, 2003 £8.99 M Bodegas Hildago, La Gitana, Manzanilla £8.99 M Les Griottes, J-P Bailly, Pouilly-Fumé AOC, 2010 £12.99 M Clos Guirouilh, Jurançon AOC, 2006 (0.37 l) £8.90 CD Castelnau de Suduiraut, Sauternes AOC, 2003 (0.37 l) £11.99 M Alcyone Tannat Dessert Wine, Vinedo de los Vientos, Uruguay (0.5 l) £19.00 WoU M Majestic CD Confit Direct WoU Wines of Uruguay

43. Have you remembered? Red wine and white wine production.

47. What is wine? Water 85% Alcohol 12% Glycerol 1% Everything else 1 – 1.5%

48. Range & diversity Grape variety Vineyard Environment; French Terroir Climate Soil Husbandry Harvest Winemaking processes Storing/ageing

49. Tasting 1. Look - colour Red: Purple > Garnet > Ebony > Brick-red > Orange White: White/colourless > Straw > Yellow 2. Smell - aroma 3. Taste - palate

50. Corked wines Causes natural microbes in/on cork chemical -TCA (2-4-6 Trichloranisole), a by-product of sterilising corks Signs musty on nose (test cork); foul in extreme cases lack of freshness on palate; again can be foul bitter aftertaste If in doubt, compare with another bottle (if possible!)

51. Jancis Robinson DVD Jancis Robinson Wine Course Amazon.co.uk About £17.00 plus p&p

52. Finally…. That’s it folks! Improvers’ Course for all next year. Thank you