BEST RHONE WINES Wine and so much more ..... August 2020 newsletter
We are excited to welcome you to our world of wine. Every month we will be sharing insights and stories from the region as well as exclusive offers on a selection of our wines. With record breaking high temperatures descending on the Rhone valley last week regional winemakers breathed a sigh of relief that the wine harvest or 'vendange' is not yet in full swing. The end of August will see the declaring of the 'Banns' of the grape harvest, an administrative publication from the local Prefecture, that authorizes the grape harvest to begin.
Wineries and their workers proved creative during lock down ready to meet the demands of the 2020 vintage growing season without compromising hygiene rules and regulations. An inventive touch, when hand sanitizer was scarce, at certain distilleries was to use the distillation liquid from a batch of marc(a brandy made from the residue of wine grapes after pressing) At around 80% alcohol it was ideal for disinfecting hands and equipment! In our August Focus we are featuring the process called 'Veraison' (the change of colour of the grape berries with the onset of ripening) Our August Wine Offer is a fabulous selection of 3 x Rose + 3 x White - just right to enjoy chilled during the warm summer months. Why not pair your lighter summer wines with a delicious bowl of anchoiade- not for the faint hearted - it's an anchovy based classic Provencal dip, perfect served with crudites as an aperitif and a glass of rose - find the recipe below. Check out a new page on our website Wine and Food Pairing.We will be adding easy recipe suggestions, on a regular basis, so that you can enjoy your wines even more. Our first feature was about pairing chocolate and wine - what a great combo! Our Sommeliers August Selection is now available in our online shop. Romain has chosen a bundle of 6 wines: 2 x white, 2 x rose and 2 x red - see below for details
We hope you enjoy this newsletter with a glass of wine in hand of course!
Lock down initiative when stocks were low: making hand sanitizer from the distillation liquid from a batch of Marc liquor.
One of the most important moments in the grapevine's annual life cycle is the onset of ripening, towards the end of July in the Rhone valley, when the grapes turn from green to red and naturally begin to sweeten. This process is called the veraison - the vine starts to transport its energy stores from the roots to the fruit. After veraison, the grapes begin to increase in size as they accumulate sugars and start to develop aroma compounds. Acid levels fall and sugars continue to rise until the grapes are perfectly in balance and ready for harvesting. The changing colour also acts as a protector to the grapes from sun, wind and other stresses. Following the onset of veraison, the ripening process takes from 30-70 days for the grapes to be ready for picking.
In the small, but world famous, town of Chateauneuf-du-Pape 'La Fete de la Veraison' during the first weekend in August, is a tradition dating back to medieval times. On the streets jugglers, magicians and minstrels provide entertainment. Stalls selling wine, grape juice, arts and crafts and other local produce line the small streets winding up hill to the ruins of the original Popes summer Palace.
August wine offer
A Summer special: we have put together a selection of 2 of our favorite wines to help keep you cool
Case of 6: €155 + €18 shipping to the UK = €173
3 x Chateauneuf-du-Pape, Pierre Usseglio, Cuvee Tradition Blanc, White, 2018
Aromas of white peach, citrus and toasted notes, the taste is fresh and delicate due to maturing at low temperatures.
3 x Vacqueyras, Clos de Caveau, La Rosee
A pale apricot colour, aromas of peach, white flowers with a background of red fruits. Perfect with bar-b-q of grilled chicken, salads, or as an aperitif. Excellent with desserts.
This Provençal puree of anchovies, garlic and olive oil can be spread on toast or served as a dip with crudites to accompany a refreshing summer aperitif of rose wine.
Ingredients: 10 whole salt preserved anchovies, rinsed, filleted and coarsely chopped. Or 20 tinned fillets of anchovy, drained and chopped. 4 chopped garlic cloves
2 tablespoons soft unsalted butter 4 tablespoons extra virgin olive oil Ground pepper
Place anchovies and garlic in a food processor and blitz until the mixture becomes a coarse paste, add the butter. Transfer the mixture to a bowl and stir in the olive oil. Store in the fridge. Transfer to a bowl and serve with cridites