Sun shining, hubby by my side and FINALLY I get taken to Madison, New Change. (wink wink..I’ve been promised for a while!).

Wow…overlooking St.Paul’s Cathedral, this truly is a spectacular setting.

My reason for going, to be honest, was to try Moet and Chandon’s Ice Imperial Champagne. Well, we were celebrating!

This exclusive Champagne is only available at limited venues in fashionable hotels in cities such as Saint Tropez, Los Angeles, London…a very Sex and the City kind of attachment-so I just HAD to taste it! I’m probably the last one, but hey ho!

Ice Imperial was launched in the Summer. If any of you missed the hype (which I doubt), it is a new wine with a new concept. It is Champagne that is designed to be drank with the addition of ice- three cubes in fact!

The concept was created to fill a niche ‘party market’ where in the heat of the summer, people were already adding ice to their Champagne. This way, Ice Imperial is higher in alcohol so the dilution wont affect the quality- and hey presto, the perfect Summer party Champagne! Heaven for those beach club early evenings! Mmmmmm….

They suggest the addition of a raspberry or two, a sprig of mint. Anything that takes your fancy to create your perfect chilled Champagne cocktail . With this personalisation, they have truly listened to the consumer which can only be a good thing! At least you can drink this and not ruin a perfect glass of bubbly!

And I have to say, I’m sold!  I just need to be lying by the poolside in Saint Tropez with my buddies to top off the experience..sorry sweetie!.

Cheers!

On Saturday night at a party, I spoke to numerous people. A common thread was the confusion of what to drink in this beautiful weather? The sun might be shining but many were bored with white wine, didn’t like rose but weren’t quite ready to ditch the Summer tinted glasses and move onto red wine !

‘What about a chilled red?’, I suggested. To many, they hadn’t even considered it.

Having spent a long time in Europe, it is common place for me, however in the UK many of  us don’t even consider this option and a lot of you may be pleasantly surprised. Even the non-red wine drinkers amongst you- honestly!

Do you remember that sketch from Only Fool and Horses, when DelBoy leant against the bar and fell through? He was quaffing some Beaujolais Nouveau in the yuppy wine bar….hilarious! Unfortunately the ’80′s’ image took Beaujolais with it laughing.

Beaujolais itself is a very low tannin, lightweight, purple/pink and fruity wine. It can be served (best) chilled, at around 13 degrees. It’s made from the Gamay grape. Banana, figs and pear drops on the palate. Go on, give it a try!

But what I want to do is get behind a revival of the Beaujolais Nouveau party! Massive now with a cult following in Japan and the US- let’s take it back with both hands people..

At the strike of midnight on the third Thursday of every November, France erupts in massive celebration in honour of the unveiling (or should we say uncorking) of the Beaujolais Nouveau wine.
Beaujolais Nouveau, which is a young wine (only 6 weeks old) comes from a region south of Burgundy in France. It’s rumoured that the light-bodied and fruity wine must be finished by Christmas time and the French government has put regulations delaying the wine’s release until the third week in November. This means the arrival of the new Beaujolais is warmly welcomed in France. All over the country, grand traditions have developed in honour of the release of the Beaujolais, with the biggest festival taking place in Beaujeu, the capital of the Beaujolais region.

Huge barrels are opened to much fanfare and party-goers indulge in the new wine for the festival’s 3 day duration. Other areas in France also boisterously celebrate the arrival of the Beaujolais Nouveau. In Paris, restaurants and bistros host their Beaujolais Nouveau parties, staying open through the night and uncorking hundreds of bottles after midnight. Wherever you may be traveling in France, this is a great night to celebrate life, wine, and a grand French tradition.
In Japan thet can’t get enough of the parties! the picture is of a Japanese party where they are literally bathing in it…the hype is extraordinary! In London, there are ’vin de primeur’ events but we have a great opportunity to hold our own parties and bring some sunshine to what usually is a gloomy month.
So, get planning, get your invites out, tell your friends and get ready for an entirely new experience! The third Thursday of November, put it in your diary. Watch this space for more news on the ‘B-N’ party time!

So..our best friends gets married on Saturday.

A fabulous day in every way. (Congrats again guys!).

Kindly they let me help choose the wines for the big day; or maybe I gave them no choice! But I have to say it was the best wine I’ve ever had at a wedding!

But I didnt expect to come face to face with myself, especially after a very long day! Walking into the Raddisson Hotel in Stanstead Airport at 1 a.m. I came face to face (or bum to face!) with another Wine Angel???!

In the bar, the Wine Angel whizzes up and down on a trapeeze fetching your desired bottle! Yes, you can imagine the fun we had! Superb idea and she did VERY well, despite the men with their mouths wide open…

Sadly, the original Wine Angel doesnt have a bum quite so pert!

Enjoy!

The Whitstable Oyster Festival was our destination!

The Whitstable Oyster Festival has more than doubled in size in the past few years to become one of Kent’s major tourist attractions.

Buddies in tow (and with the little ones safely at home) we all had a blast at this year’s event.

A fabulous food and wine fair was promised in the harbour, however to disappoint we only found one wine local winery (come on!). With 17,000 visitors in a week I think English Wines missed a big opportunity to show off their fabulous wines here.

But we tasted, sniffed, ate and shucked a few oysters! The official ‘Landing of the Oysters’ was a treat (albeit a little chilly by that stage) and then onto the Oyster Company for a table of 12 very dear friends. Joyful times!

The debate then began..which wine really does match Oysters perfectly?

Well, our argument fell on Chablis, Champagne or Muscadet. 

Oysters are a battle when it comes to a wine match. Oysters are generally 3 years old or more when they end up on your plate, so are inherently complex in themselves.

They can vary greatly in flavour and are high in salt and acid. I’ve even known someone to be served an oyster the size of a plate and it tasted meatlike and fleshy?! Knife and fork job!

So, what on earth can stand up to this dish you say? Well, avoid expensive, complex wines as these would be lost, but plump for powerful dry whites e.g. Sauvignon Blanc (Sancerre is a good match) or unoaked Chardonnay, like Chablis. Or a non-vintage Champagne is best. This is a much better match than a vintage Champagne, which would be complex and luxurious, but again be wasted on the pungent flavours and complexities.

But I hold my hands up when the decider came…Muscadet was a clear winner!  I was wrong!

It’s crispness, that exact acidity. It matches PERFECTLY!

Muscadet also has, or should have, a profound minerality that shines through the grape’s largely neutral flavors and can further enhance the oyster experience. Go on, try it and see what I mean.

So when I am wrong, I say I am wrong. And that doesnt happen very often!!

See you at the Whitstable Oyster Festival next year everyone!

Isn’t it always true that the best things in life come up out of the blue and bite you on the bum!?

Well, more fool me..where have I been? I have just come back from a seriously great weekend away in Brighton where I didn’t just stumble across a restaurant, I literally FELL over it it was so good!

Dermot O’Leary joined forces with two of his closest friends Paul Shovlin and James Ginzler to open the Brighton brasserie called “Fishy Fishy”, dedicated to providing local, affordable, seasonal fish and seafood in a unique environment.

Three men and a baby it really was…Fishy Fishy was a dream and became reality when three old school friends joined forces and skills and really made it happen.

Their personalities and passion are very much evident in their menu derision, restaurant vibe and surrounding design, alongside their modern and confident wine list. Which of course, was what jumped out at me before I even ordered my starter!

I was in Fishy Fishy, Brighton but they also have a sister restaurant in Poole, Dorset.

I was thoroughly impressed with the wine list, and of course the food which simply reflects the passion and forethought for fish and it’s complement to wine (oh, such a wine writer that I say it the other way around!). I asked for an interview and very kindly, one of the co-owners of Fishy Fishy gave me the time to answer my questions.
‘Fishy Fishy’, opened in Spring 2009 and was the dream of three, thirty something very close friends who love food. Dermot said; “For years we’ve talked about opening and running our own restaurant, how it would work, where it would be, why it would be different. One day we got together and thought, let’s just do it!”.

Thanks to their partners Dee and Alice (who are responsible for the fabulous interior design), their personalities are reflected in this relaxed, trendy and classy venue.

James said; “I’m keen to make sure that, as we live by the sea, we use the fish on our doorstep wherever possible. I’m a bit of a fish obsessive and don’t believe that seasonal fish should be brought in from other places. Working with the local fishermen and suppliers as much as possible means the fish will be fresher, more affordable and have little or no food miles.”

Fishy Fishy is certainly what they say it is – a desirable, affordable, informal place to eat with fantastic food and wine on the menu!

1. What is the motivation behind the wines you have chosen? I was really impressed with the confidence behind the list and how you gently encouraged the consumer to be a little braver without scaring them off! Was this intentional?

We all love wine and feel like we know a little bit about it so perhaps that’s where the confidence comes through? Putting together our wine list was almost like deciding what songs you would put on a compilation album – we tried to mix it up without being too radical! 

 2. It was nice to see a Gruner Veltliner on the list. Would you consider some of the more modern German whites, Argentinian or South African indigenous grape varieties?

We have actually just added a really good Chenin Blanc on there. I am a massive fan of all Alsatian wines 

 3. Is it intentional that a large percentage of your wines are French, or is this just personal choice?

It’s a bit of both really. The (mostly Southern) French wines we have go well with shellfish and seafood. Picpoul and oysters – what a great mix!

 4. What’s the most popular wine on your list?

Rayus Sauvignon Blanc, a real punchy, crisp, Spanish Sauvignon.

 5. Do you get asked for advice on choosing wines or do you find many people choose the same classics as they find it difficult to match with shellfish acidity?

We love to recommend wines, it helps us educate people and also drives sales. Our staff love to talk about wine too – they have good fun with customers who are open to asking for help and want to learn because they are knowledgable about the wines we serve.

 6. Do you believe people buy their wine based on price, and choose as an afterthought once they have picked their chosen course?

Yes, it’s most definitely price dependent. I think everyone has a ceiling price when choosing a bottle. 

 7. What is your stance on English wines, still and/or sparkling? Have you considered any other of the winery’s e.g. Chapel Down, rather than just Ridgeview?

I love English sparkling wines and have tried loads of them. For us, Ridgeview (Cavendish) just came out on top.

 8. Have you considered breaking down your wine list into different categories, other than just white, red and rose? This can help people be a little braver when choosing wines and it makes the food and wine matching element more fun? Or maybe suggesting a particular wine by the glass with certain dishes you offer? 

This is something we are looking into when we next change our menu.

 9. What is your favourite wine and food combination?

Mmmm, that’s a hard one!! Laurent Perrier Ultra Brut with some freshly shucked oysters, or an Alberino with some freshly grilled mackerel 

 So I can’t recommend Fishy Fishy enough. Brighton was a scream but Fishy Fishy really was a gem find and I hope you all enjoy!

P.S. if you ever fancy some freshly shucked oysters or freshly grilled mackerel in Whitstable chaps, then give the Wine Angel a call please. I will return the favour with that bottle of Alvarino! Portuguese or Spanish, your call. Cheers for the interview and thanks for making my wonderful friend Faye’s hen do one to remember!

“The Fishy Fishy Cookbook is now available on Amazon and in all good book stores, priced £16.99. You can now download the Fishy Fishy Cookbook app FREE from the App Store – 10 recipes, video demonstrations, fishy facts and fun!”

Hi there!

I’ve been on holiday for a few weeks but just had to show you this!  Maybe the answer becomes clear once you’ve drank the bottle…..?!

Look out for next week’s blog where I’ll be in my native Whistable. It’s Oyster Festival time and I’ll be live wine tasting and sending you some delights on the day!

The giant air conditioning system of Canadian wine- the Niagara Falls

But surely Canada’s too cold to produce quality wines?

Well, that’s where most of us are wrong! Canada is famous for Ice wine (see below) but there are over 400 wineries producing top quality dry white and red wines- it’s only because Canadians drink most of it themselves that we don’t see much of it on our shelves!

The reason why International grape varieties can grow successfully in such a cool climate is that most of the vineyards surround the Great Lakes. These huge lakes assist in the ripening of the grapes in autumn, as they store the summer’s heat in the great bodies of water.

Also, in the Niagara Peninsular, Ontario (where most of the wine is produced) air is circulated so well by the Niagara Escarpment leading to the Niagara Falls. This moderates the temperature preventing cold air standing still, which would cause frost and damage the grapes. The Niagara Falls acts like a giant air conditioning system circulating the air- it’s incredible if you think about it!

Of course, cooler climate grape varieties flourish the best, for example Riesling. But winemakers have excelled, surprisingly, in the last twenty years in producing Bordeaux blends and single varietal wines of Cabernet Sauvignon, Merlot and Pinot Noir.

Ice-wine is the famous and most important wine of Canada. It is a sweet wine from the Niagara Peninsular in Ontario, which maximises the benefits of the cold and is made from Riesling or local Vidal grapes.

These grapes are harvested in January when the grapes literally ‘freeze’ on the vine in the early hours of the morning in the snow (it’s a cold job but someone’s got to do it?!). They are then pressed before the grapes defrost so only the concentrated grape juice is extracted, minus the frozen water content which stays behind frozen! It’s a very simple, but very clever process, producing incredible sweet wines.

Only small quantities of juice can be extracted from each grape so it is a long process, and a very meticulous one at that as the grapes are all hand-picked. This therefore, reflects in the price and the wines are very expensive, but it is really worth buying as the quality is second to none.

Wine Regions:

There are four main areas of vineyards:

• Niagara Peninsular (Ontario)
• Okanagan Valley
• Nova Scotia
• Quebec

Classic Styles:

• Crisp, lemony whites
• Fruity, juicy medium-bodied reds
• Intense, luscious, rich sweet wines

Grape Varieties:

• Vidal (Ice wine)
• Riesling (also used for Ice wine)
• Sauvignon Blanc
• Chardonnay
• Pinot Gris
• Gewurztraminer
• Pinot Noir
• Merlot
• Cabernet Sauvignon
• Regional varieties (reds)

Must Tastes:

• Ontario’s Ice wine
• Niagara Peninsula’s Bordeaux blends (Cabernet Sauvignon and Merlot).
• Niagara Peninsula’s Riesling

Bored of the same old wine labels or confused at the sheer volume of information that, to be frank, is poorly presented in many cases?

Well check out these super cool and creative wine labels. I’ve picked my Top Six for you!

Cheers to this host of graphic designers that really do ‘pop the cork’ on marketing fresh and innovative designs.

B Frank Wines

With B Frank’s wine you can add what you like to the label!

They say to be frank, speak your mind and be honest,whether you are about to fire someone, declare your undying love or just kidding around; its a genius idea.

This is the work of Talia Cohen.

Meeta Panesar’s Wine Label Designs

Work by the artist Joseph Albers, he has paid homage to the Op Art movement here. These conceptual designs are incredible with a profusion of geometry and colour. Unfortunately these designs still remain a concept- someone commission the man!! 

Elderton Wines- Neil Ashmead GTS

This Australian wine, produced by Elderton Wines as a tribute to Neil Ashmead, is a winner for the guys! Personally, I love it too. The racing style label is suberp but its best feature is the gear stick screw on cap- superb! Fuller designs of Australia should be applauded for this originality.

Boarding Pass Shiraz

Once again, the Australian designers win hands down. The Boarding Pass Shiraz  has been a huge hit worldwide, design wise. This 2005 Shiraz has travel details instead of wine information. Like it.

Lazarus Wine’s Braille Wine Bottle

A tough read for most of us, but the striking colours make this design a winner. There is an English description at the base for those who can’t judge the wine at their fingertips, but I just love it’s air of mystery!

Shefa Profusion Wines

Utterly beautiful……….the word “Shefa” translates from Hebrew as “profusion”, with these wines named as such for their youthful abundance. The label affect is completely intoxicating. I have to get my hands on some of these and taste the wonders within. My favourite labels by far. 

And there are many more where these came from!

Well…by wine of course!

The world’s greatest wine guru, who sets his wine scoring from zero to a hundred, sets a new standard for one of the classic Riojas of our era.

On my blog dated 13th September, I have given you a review of my visit to this amazing bodega and hotel. So it certainly caught my eye when Robert Parker gave a handful of 90+ scores recently to this classic, if taken for granted, Old World Rioja wine brand.

The American commented in 2009 on his admiration for the Marqués de Riscal wines, but this year he sent Jay Miller, his Spanish wine expert, to taste Marqués de Riscal vintages ranging from 1945 to 2005.

Rioja

Plums, raspberries, wood forest walks..and that unforgettable aroma of Spain. Medium to full bodied, even though with considerable tannins, it is still manageable for those non-heavy red wine drinkers that may feel put off. For those of you that love this style of wine, and Tempranillo grape variety, kick off your shoes and snuggle up by the fire with a glass of one of these!

A great priced wine ranging from around £12 upwards, please rediscover it. It is widely distributed and you will certainly find it on your supermarket shelves. Drink on its own, or with cheese, jamon, chorizo, stews and generally any meaty winter warmer. And if you are like my husband, you will love the foil netting! Sorry, had to spill on that one!

So the scores…well, they are listed below but the highest was the Marqués de Riscal Gran Reserva 1945, attaining a mind blowing 99+! I haven’t had the priviledge to taste this wine, but I certainly take his word for it.

More exciting was the most recent vintage scorings; the Gran Reserva 2001 obtained a 93+, the Gran Reserva 2003 a 91+ and the Reserva 2005 a 90 point score by the experts.

So as I said earlier and in my ‘The New Old World is the Old New World’ Blog post, please get out there and rediscover some of these classics. Wines like these have retained their historical components and classic methods of wine making and ageing. But with a new generation of wine makers working alongside them, the current quality of a lot of Old World wines will blow your socks off!

And they can only get better over time, so buy a few bottles and leave them for a few more years…..enjoy!

Year               Wine                     Points

1945      Marques de Riscal Gran Reserva                    99+

1870      Marques de Riscal Gran Reserva                    98

1883      Marques de Riscal Gran Reserva                    96

1889      Marques de Riscal Gran Reserva                    98

1950      Marques de Riscal Gran Reserva                    87

1958      Marques de Riscal Gran Reserva                    93

1964      Marques de Riscal Gran Reserva                    95

1994      Marques de Riscal Gran Reserva                    89

1995      Marques de Riscal Gran Reserva                    93

1996      Marques de Riscal Gran Reserva                    92

2001      Marques de Riscal                                              93

2003      Marques de Riscal Gran Reserva                    91+

2005      Marques de Riscal Reserva                              90