Christmas Wine Tasting

Fareham Wine Cellar Christmas Wine Tasting 2014

All free of charge, all at our shop. We will be running half an hour times slots for the second and third wine tastings, so everyone doesn’t turn up at once. As you know, we are a bit short for space! More information on this and the wines we will be showing very shortly. The Champagne Forget Brimont tasting is a matter of just turning up between 1pm and 5pm.

Christmas Wine TastingChristmas Wine Tasting Dates 2014

Champagne Tasting – Champagne Forget Brimont

Saturday 29th November 1pm until 5pm
Please turn up anytime between 1pm and 5pm for this tasting. We will be showing the full range of Champagne Forget Brimont wines including Brut, Rosé, Blanc de Blancs and Vintage Champagnes. You may be aware of Champagne Forget Brimont, they are a small, family owned Champagne producer who we have been buying from for over 20 years.

Champagne Forget-Brimont Cuvée Prestige Millesime Vintage Brut

Find out more about Champagne Forget Brimont at my earlier blog post.

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Christmas Wine Tasting with Richard Oldman of Louis Latour

Saturday 6th December 1pm until 5pm

Richard Oldman works for Louis Latour Agencies who Wakefield Estate Shirazrepresent, not just the famous Burgundian wine producer Louis Latour but also other wineries such as Wakefield Estate from Australia and Craggy Range from New Zealand. Richard will be showing a selection of wines for festive drinking focusing on Louis Latour and Wakefield Estate wines, including Wakefield Estate Shiraz 2013.

This tasting will have 30 minute time slots so we can fit the most amount of people into our tiny shop and show the wines in (relative) comfort. Please email or telephone 01329 822733 to book a time slot.

1.00pm until 1.30pm
1.30pm until 2.00pm
2.00pm until 2.30pm
2.30pm until 3.00pm
3.00pm until 3.30pm
3.30pm until 4.00pm
4.00pm until 4.30pm
4.30pm until 5.00pm

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Christmas Wine Tasting with James Wilson of Hatch Mansfield

Tuesday 16th December  5.30pm until 7.30pm

@ Fareham Wine CellarDomaine Carneros Brut

Hatch Mansfield represent a number of very well known wine brands in the UK, here are our selection of some of their very best wines for Christmas.

Sparkling Wine

Domaine Carneros Brut Vintage, Methode Traditionelle

White Wine

Esk Valley Pinot Gris, Hawke’s Bay

Santenay Clos de Malte, Domaine Louis Jadot 2009

Red Wine

Moulin A Vent, Chateau des Jacques, Louis Jadot

Domaine Carneros Avant Garde Pinot Noir

Grant Burge The Holy Trinity Grenache / Shiraz / Mourvedre, Barossa Valley

Lanzerac Pionier Pintage, Stellenbosch

This tasting will have 30 minute time slots so we can fit the most amount of people into our tiny shop and show the wines in (relative) comfort. Please email or telephone 01329 822733 to book a time slot.

5.30pm until 6.00pm
6.00pm until 6.30pm
6.30pm until 7.00pm
7.30pm until 7.30pm

Any questions about Christmas Wine Tasting, please phone or email. We hope to see you there!

Pussers Gunpowder Proof Rum

Pussers Gunpowder Proof Rum

A new name and packaging for Pussers Blue Label Rum! Pussers Gunpowder Proof Rum will be launched in the UK in early 2015. As I write this both Blue Labels are available, so be careful which one you are buying!

It may come as a surprise to some, but did you know that there are various different Pussers Rums bottled at different strengths? In the UK we have basically had a choice of 2 Pussers Rums – Pussers 15 Year Old Rum with a red label, bottled at 40% abv, and the Pussers Blue Label Rum which has always been bottled at 54.5% abv. The only other market in the world to take the 54.5% rum was Germany which I suspect is a hangover from the many Army bases and forces personnel we once had there.

In the meantime the rest of the world was drinking Pussers Blue Label Rum bottled at 40% or 42% abv (80 or 84 proof). Pussers Rum are undergoing a period of modernisation and change which means a certain consolidation, rationalisation and the release of a new product, Pussers Spiced Rum.Pussers Spiced Rum

There will now be 4 expressions of Pussers Rum as well as Pussers Spiced Rum.

Pussers Blue Label (International) – 40% abv
Pussers Blue Label (North America) – 42% abv
Pussers Black Label Gunpowder Proof – 54.5% abv
Pussers Green Label “Overproof” – 75% abv
Pussers Spiced Rum – 35% abv

Therefore, the Pussers Blue Label Rum for the UK market will now be bottled at 40% and the old Blue Label 54.5% (it’s not disappearing, don’t fret) has been relabelled and rebranded as Pussers Gunpowder Proof Rum and will have a smart black and gold label, the abv remains at 54.5%.

Pussers Rum Blue Label 40% Bottle

 

Why are they doing this? I would think the release of the Spiced Rum and the new bottling of Pussers Blue Label at 40% are an attempt to connect with the younger generation of rum drinkers. It is certainly true (although we very near Portsmouth and Gosport) that currently the majority of Pussers Rum that we sell at Fareham Wine Cellar is bought by, or bought as a gift for, old sailors that most likely used to draw the Rum Tot in the Royal Navy. Obviously this generation of rum drinkers won’t be around forever and it is essential to get the younger generation of rum drinkers interested in Pussers. There are a couple of other very good reasons for reducing the alcoholic strength by volume down to 40%. Firstly, the lowered abv will allow Pussers to regain distribution on Naval bases where the maximum strength allowed is 40% abv – this will clearly open up what is a natural market for the rum. Secondly, due to the fact that duty is such a killer on spirits in the UK, the lowered abv will mean that the Blue Label will be able to be sold at around £22 a bottle rather than its current £32.50 (Fareham Wine Cellar price, correct 23/09/14). I can imagine this will make it a much more attactive price to both retails consumers and also to bars or cocktails bars who were previously put of by the relatively high price tag. Having not yet tried the new Blue Label, I cannot tell you have the two different bottlings compare.

Why Pussers Gunpowder Proof Rum is called Gunpowder Proof?

Pussers Gunpowder Proof Rum is so-called due to a method of testing the quality of rum that formed part of British Navy wages in the 18th Century. In an effort to make sure that they were receiving good quality, high strength rum that had not been watered down, sailors would mix a little of the spirit with some gunpowder and try and set fire to it. If the alcohol in the rum was sufficient to allow the gunpowder to burn the flame with a blue flame was considered “proof” that the rum was good and strong. Any rum that would not catch alight would be considered “under-proof” and a rum that burnt more readily than normal, i.e. had a higher proportion of alcohol, would be considered to be “over-proof”. The minimum alcohol concentration that gunpowder would burn in was found to be 57.15% and this was considered 100 degrees proof. From these early beginnings of testing alcohol, the modern methods of alcohol by volume and proof are derived.

Pussers Gunpowder Proof Rum is bottled at 54.5%, so I suppose it is not strictly Gunpowder Proof Rum in the truest sense of the meaning. Whilst mentioning Pussers Gunpowder Proof Rum it is also worth mentioning Navy Strength Gin. Navy strength gin must be bottled at no less than 57% abv. At Fareham Wine Cellar we stock two Navy Strength gins – Plymouth Navy Strength Gin from the UK and Leopolds Navy Strength Gin from Colorado in the USA. Both are bottled at 57%. I assume that Navy connection in the name comes from the similar thing to the Gunpowder Proof rum, after all gin was a very popular Navy drink. However various sources state that this strength derives from the fact that gunpowder could be lit if Navy strength gin was spilled on it – somehow I doubt if there was much gin sloshing around gun decks during battle. It is most likely derived from being tested, like the rum, as being gunpowder proof.

Madeira Saturday with Barbeito Madeira

Madeira Saturday – In conjunction with Raymond Reynolds and Barbeito Madeira

 Saturday 15th November – 1pm until 5pm

@ Fareham Wine Cellar
55 High Street
Fareham
Pop in anytime from 1pm until 5pm and try some fantastic wines from Barbeito Madeira and, if you get here early, a slice of Bolo de Mel, a traditional Madeiran cake, made by Alan Williams of the Buxton Cake Company.

 Follow and Tweet about Madeira Saturday on Twitter using #MadeiraSaturday

Barbeito Madeira for tasting,

Barbeito Rainwater Reserva Madeira Meio Seco (Medium Dry) 50cl

Barbeito Rainwater Reserva Madeira has a youthful golden colour, it is quite pale. The nose is full with nuts, almonds, orange peel and quite spicy notes. The palate shows a bit of sweetness and there is very good acidity, meaning that none of the sweetness is cloying at all. It has a very good, clean, long and nutty finish.

Read more about Rainwater Madeira

Barbeito Malvasia (Malmsey) Reserva 19% 50cl

Barbeito Malvasia Reserva has a lovely golden colour. The nose has aromas of toasted almonds, honey and a bit of smoke. Slightly caramelized on the palate, fresh and polished.

Barbeito Single Harvest Colheita 2003 Meio Seco 18.5% 50cl

Barbeito Single Harvest Colheita 2003 is a golden colour with slight green hints. On the nose there are soft caramel aromas mixed with candied yellow fruit, honeycomb and citrus notes. The palate is full, silky and elegant with a consistent freshness in the aftertaste.

Barbeito Madeira is a family-owned company formed in 1946 by Mário Barbeito. Today Mario’s grandson, Ricardo de Freitas, runs Vinhos Barbeito. Barbeito is a very traditional canteiro style madeira and undergoes no de-acidification nor addition of caramel. Barbeito work closely with local producers and have input with them to ensure that each harvest the grapes are harvested to the specification of winemaker Ricardo de Freitas.

Read more about Barbeito Madeira at their website.

Twisted Nose Gin

Twisted Nose Gin – Small Batch Pot Distilled Winchester Dry Gin

Are you looking for a gin from Hampshire? Then look no further! Twisted Nose Gin is available at Fareham Wine Cellar.

Twisted Nose Winchester Dry GinTwisted Nose Gin is made in Winchester, Hampshire by Paul Bowler. It was first released in May 2013, so it is a relative new-comer to the increasingly crowed UK gin scene. It does have a very good unique selling point. Well two, in fact. It is the only Gin made in Hampshire and it is the only Gin to use watercress as one of its botanicals.

As you may know, watercress grows locally around Winchester and the Meon Valley where the crystal clear chalk streams provide an ideal habitat. Watercress is from the genus Nasturtium (not to be confused with genus of flowering Nasturtiums which is actaully Trapaeolum). In Latin Nasturtium means “twisted nose” and is said to be named after the effect on ones nose after eating the spicy, peppery leaves. Hence Twisted Nose Gin.

The water used to make this gin is, of course, local New Forest Spring Water. Watercress is only one of 10 botanicals used to make Twisted Nose Gin.

Twisted Nose Gin Botanicals

Watercress – sourced from The Watercress Company, 3 miles to the north of Winchester

Juniper – Obviously, you can’t make gin without juniper berries

Coriander – crushed coriander seeds bring a citrus-y, spicy note

Pink Grapefruit Zest – adds richer citrus flavours than lemon or orange

Cassia Bark – adds cinnamon type character

Fennel Seed – for a sweet Anise flavour

Lavender – locally sourced from Long Barn Growers and Distillers near Arlesford

Orris – brings flowery and woody aromas

Angelica – remember the green, crystallised stuff people used to bung on the top of cakes, that is from the Angelica root. I am not sure what part of the plant goes into Twisted Nose Gin!

Liquorice – brings a touch of sweetness

Twisted Nose Gin is only made in very small batches of around 50 bottles. It is distilled in a traditional copper pot still, a descendent of the alembic still, used to make batches of spirits, unlike the continuous distillation of large, more commercial column stills. Pot stills produce a very fine grade of spirit. The botanicals are gently crushed, mixed and macerated pure, neutral spirit to release the oils that give the gin its characteristic flavours. The spirit and macerated botanicals are then re-distilled in the pot still and only the heart of the distillate is used for the final bottling.

Tasting Notes

Twisted Nose Gin has a good clear colour with a slightly blue-ish tinge.

Nose: The nose is spicy and peppery. There are floral notes, a big hit of citrus fruit and some more spicy coriander and anise (fennel) notes

Palate: The citrus really comes through on the palate with lots of pink grapefruit. There are more floral and fennel flavours.

Finish: Very nice, clear, dry finish with very good length.

If serving as a gin and tonic use a slice of pink grapefruit or pink grapefruit zest instead of lemon or lime as a garnish. If you are feeling playful you could also garnish with a sprig of watercress. Of course, it will be great in a Martini and recommend cocktails include a Salty Dog which is basically gin and grapefruit juice, which ties in nicely with the pink grapefruit used as a botanical.

Salty Dog Recipe

2 parts Twisted Nose Gin
5 parts Grapefruit juice, pink grapefruit juice would be good

Shake the vodka and grapefruit juice with ice in a cocktail shaker. Strain into a salt-rimmed highball glass and serve straight up, without ice.

Visit the Twisted Nose Gin Website for more information.

Mouchao

Herdade do Mouchao

Mouchao Tinto is the flagship wine from historic Alentejo wine estate of Herdade do Mouchao. The estate can trace its beginnings back to the early part of the 19th century when Thomas Reynolds moved to the Alentejo from Oporto to begin working in the cork industry. His grandson John Reynolds eventually purchased the 900 hectare Herdade do Mouchao estate and farmed, not only cork, but grapes for making wine. However, the first estate wine sold as coming from Mouchao was not eventually sold for the first time until 1954. Eventually the Richardson family came into partnership with the Reynolds family and the estate was run by the two families until April 1974 when it was seized by the Portuguese military dictatorship and the Reynolds and Richardsons were evicted.

Following the 1974 revolution any wine made at Herdade do Mouchao was basically put into the local co-operative. Mouchao was returned to the Richardson and Reynolds families in 1986 but, due to neglect and mismanagement, the vineyards were not left in a great state and a programme of replanting was immediately begun. The Herdade de Mouchao winery is much as it was when it was built in the 1901, having survived the revolution relatively untouched and, in fact,only had electricity installed in 1991! At the winery can find a range of vats for wine storage and wine-making, the barrel hall and a distillery, completed in 1929, with both a pot and a column still.

Vineyards at Mouchao

Some 38 hectares of vineyards are under vine planted with predominantly Alicante Bouschet (from their own cuttings) and small quantities of Aragonés, Trincadeira, Moreto, Touriga Nacional and Syrah. There are some white grapes grown including Antao Vaz, Arinto and Perrum. The vines are trained in a modern style double trellising system and modern techniques such as spray inrrigation to prevent frost damage are used.

Alicante Bouschet

Alicante Bouschet is the result of a cross between Petit Bouschet and Grenache and is one of only a few red grapes that also have red flesh too. Such grapes are known as teinturier. Alicante Bouschet is most common in the south of France but can also be found in Spain, where it is known as Garnacha Tintorera, Italy, the USA and, of course, Portugal. Alicante Bouschet was most commonly used in red wine blends, where it was used to add colour, but today it is increasingly bottled as a single varietal wine and some say that the Alentejo region is where 100% Alicante Bouschet wines find their true expression. Since its introduction to Herdade de Mouchao in the early 19th century the grape has thrived on the clay soils on the flat, low ground near the winery.

Winemaking

Whilst the vineyard trellising and techniques are modern, wine-making is more traditional. Grapes are hand harvested into 20kg boxes and are received at the winery, lightly crushed without de-stalking and delivered down chutes to be foot trodden in one of 9 stone lagares with capacities of 6 to 8 thousand kilos. Foot-treading is done twice a day for period of 5 to 8 days, this encourages fermentation and optimum colour extraction. The wine is then racked off into wooden vats and barrels for secondary fermentation.

Mouchao Tinto 2007 LabelMouchao Tinto 2007

Mouchao Tinto, the estate’s main wine, is predominantly Alicante Bouschet, 80% or more, the rest being Trincadeira (perhaps more famously known as Tinta Amarela in the Douro, where it is used in Port production). It is aged for 24 months in large oak vats (known as foudres) and then aged for a further 24 to 36 months in the bottle prior to release for sale.

As well as Mouchao Tinto, the winery also produced red and white wines under the Dom Rafael and a red blend called Ponte das Canas. There is also a  wine made in exceptional vintages from the best parcels of Alicante de Bouschet called Herdade do Mouchão Tonel nº 3-4 and some red wine set aside for maturation for 10 years prior to release called Mouchao Colheitas Antigas. There are also a couple of Port-like fortified wines, brandies, estate honey and olive oils produced!

Mouchao Tinto 2007

Mouchao Tinto 2007 is a full, deep coloured red / garnet colour. On the nose there are aromas of blackcurrant, cassis, confit dark fruit and herbaceous, garrigue type notes. There are also some eucalyptus and black pepper characteristics. The palate is dominated by black fruit, spiciness and full, plump ripe red fruits too. The palate is a great combination of the concentration of the Alicante Bouschet and a certain elegance from the Tincadeira. A big powerful, intense red wine, well-structured with good tannin structure and the potential to age gracefully for many years.

As Richard Mayson writes in his encyclopedia, The Wines and Vineyards of Portugal, “Mouchao is undoubtedly one of Portugal’s most impressive red wines”.

 

 

Champagne Taittinger FIFA & Adidas Brazuca Match Ball Draw

 Champagne Taittinger FIFA & Adidas Brazuca Match Ball Draw

Champagne Taittinger was the official Champagne of the 2014 FIFA World Cup Brasil and, earlier this year, released a special limited edition World Cup souvenir bottle of Brut Réserve NV.

Designed to celebrate Taittinger’s association with the forthcoming tournament, the bottle and box have been designed using groundbreaking 3D print technology. The souvenir bottle is presented in an elegant white and gold gift box featuring hologram footballs. Read more here.

As part of the promotion of Champagne Taittinger during the 2014 World Cup, Fareham Wine Cellar had an official Adidas Brazuca Match Ball (worth £100) signed by the CEO of Taittinger, Pierre Emmanuel Taittinger, to give away to one lucky winner.

FIFA World Cup Brasil 2014 Offical Football 2 signed by the President of Champagne Taittinger, Pierre Emanuel Taittinger.

FIFA World Cup Brasil 2014 Offical Football signed by the President of Champagne Taittinger, Pierre Emanuel Taittinger.

The prize draw took place on Saturday 19th July 2014 with Roy Gillingham and the winner of the Riedel WSET Wine Educator of the Year 2013 Erica Dent of Enjoy Discovering Wine, our chosen neutral person to make the drawer

And here is a picture of the winner, local vicar Mike Terry, who won the Adidas Brazuca Match Ball.

Roy Gillingham and Mike Terry Taittinger Adidas Brazuca winnerIf you are wondering about the “Vicar of Doubly” comment, the Rev Mike Terry and his wife, the Rev Nicky-Sue Terry share the role of vicar at St Mary’s Church in Warsash. Find out more.

Portfolio Wine Tasting 2014

Fareham Wine Cellar Portfolio Wine Tasting 2014

Please click the link below to download the tasting brochure in PDF format.

Fareham Wine Cellar Portfolio Tasting Brochure 2014

You may or may not know that, at Fareham Wine Cellar, we hold a Portfolio wine tasting every other year – the good news is that it is this year and we are holding it on Wednesday October 22nd 2014.

Tickets are now available now at Fareham Wine Cellar. T: 01329 822733.

Please find the current details I have for details of the portfolio wine tasting below. I will add more details as we finalise them. There will be well over 150 wines and spirits available for tasting.

You can see some photos from 2012’s Portfolio Wine Tasting here.

I will update this as and when I can.

Fareham Wine Cellar
Portfolio Wine Tasting

Wednesday 22th October 2014
2.00pm until 7.30pm  

@ Lysses House Hotel
51 High Street, Fareham

Tickets £12.50 in advance only

Clive Wright, the chef at Lysses House Hotel, will produce a three course dinner menu for attendees of the portfolio wine tasting that wish to eat at Lysses House Hotel as he has in previous years. Details after the list of exhibitors below.

 

List of Exhibitors at Fareham Wine Cellar Portfolio Wine Tasting 2014

 

J B Audy – Nadège Sabras

J B Audy are owners of various Chateaux and Bordeaux shippers and negociants.

Awin Barrett and Siegel – Andrea Bulcock

Dr Loosen and Leitz from Germany, Simon Hackett, Philip Shaw and Walter Clappis from Australia, Jordan Estate from South Africa.

Berkmann Wine Cellars – Julian Rigotti

Selected Italian wines from Antinori and Masi, Lapostolle in Chile and many more.

Burridges of Arlington Street – Edward Burridge, Teresa Burridge and Pedro Urbina

A visit to the UK from Pedro Urbina of Urbina Rioja. A range of Spanish wines including Bodegas Tobelos, and Marius from Bodegas Piquera.

Champagne Forget Brimont – Eva Schubert

The full range of Champagne available from Forget Brimont.

Chateau de Cros – Julien Noel

A small, family-owned estate Loupiac which makes some fantastic dessert wines as well as Cote de Cadillac, Graves and Bordeaux AC.

Compass Box Whisky – Chris Maybin

Fine blended whiskies and blended malt whiskies from this interesting, small company with a unique perspective on whisky.

Domaine Jones – Katie Jones

Superb wines from the south of France including Katie’s Domaine Jones Red and White and her Fitou.

Eaux de Vie / Marussia Beverages – Scott Paine

Fine Spirit purveyors of Cognac, Armagnac, Spanish Brandy, whiskies from around the world (South Africa, Scotland, Sweden, Ireland, USA), and micro-distillerie gins and vodkas amongst other things.

J E Fells – Matthew Nutt

Symington Ports, Marc Bredif, Torres Family Wines from Spain, Chile and California, Guigal from France.

Hambledon Vineyard – Phil Kellett and Steve Lowrie

A full range of Hampshire Sparkling wines including Hambledon Vineyard, Mill Down and Meonhill.

Hatch Mansfield – James Wilson

Champagne Taittinger, Louis Jadot, Grant Burge, Villa Maria, Esk Valley.

Louis Latour – Richard Oldman

Not just Louis Latour wines – Craggy Range, Wakefield and others!

Maisons Marques et Domaines – Adam Baggott

Champagne Louis Roederer, Meerlust from Stellenbosch, Ramos Pinto from the Douro et al.

Moet Hennessy – Derek Langton

Famous names include Terrazas de Los Andes, Scotch from Glenmorangie and Ardbeg, Cape Mentelle and Champagne

Raymond Reynolds Ltd – Raymond Reynolds

Raymond is the UK’s number 1 supplier of Portuguese wines – Ports and wines from Niepoort, Madeira from Barbeito and wines from Luis Pato, Quinta das Maias, Quinta dos Roques and many more.

 

Lysses House Hotel Details and Post Wine Tasting Dinner Menu

£26.00 per person

To book a table, or if you have any further questions, please contact Lysses House on 01329 822622. Details below.

To Start

Pea and mint soup served with crispy croutons

A pulled pork terrine flavoured with star anise served with our own
chutney and olive oil toasts

Thinly sliced gravelax of salmon marinaded with beetroot
served with a lemon scented crème fraiche

Loosehanger mild goats cheese salad with sun blush tomatoes, crispy croutons,
toasted pine nuts and a honey and seed mustard dressing

Roast onion, pear and Stilton tart served with a tomato salsa

To Follow

Chicken breast roasted with a thyme scented butter set on a base of mashed potato wilted greens finished with a red wine and thyme sauce and Parmesan crackling

Fillet of cod wrapped in Parma ham baked in the oven, set on base of
crushed new potatoes flavoured with seed mustard served
with pan fried leeks and finished with a dill and cream sauce

Rump of lamb roasted until pink set on sweet potato purée served with
sugar snap peas and finished with a red wine and basil sauce

Pork tenderloin roasted in the oven served with sautéed potatoes,
and a wild mushroom, shallot, flat parsley and cream sauce

Beetroot flavoured risotto with roasted root vegetable topped with
deep fried parsnip crisps and a chive butter sauce

To Finish

Passion fruit curd tart topped with meringue

Banana Eton mess with whipped cream, nut brittle and finished with a fudge sauce

A fruit and nut flavoured milk chocolate brulée served with a crisp gingerbread biscuit

Sticky toffee pudding served with fudge sauce and ginger ice cream

Iced rhubarb parfait served with a coconut tuille biscuit

A selection of cheese and biscuits

Coffee and petit fours

The contact details for Lysses House Hotel, which is located three doors down from The Fareham Wine Cellar, are,

Lysses House Hotel & Richmond Restaurant
51 High Street
Fareham
Hampshire PO16 7BQ, UK

T: 01329 822622
E: lysses@lysses.co.uk

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Jack Ratt Cider

Cider from the Lyme Bay Cider Co

We have recently decided to get into the swing of things and break our old rule of no ciders or beers for sale at Fareham Wine Cellar. Recently we have been supplying some fruit wine from Lyme Bay Winery and, noticing some ciders on their winelist, we decided to give the Jack Ratt Scrumpy Cider and Jack Ratt Vintage Dry Cider a go in the shop.

The Lyme Bay Winery

The Lyme Bay Winery is located in Axminster, Devon and is named after the stretch of English coastline between Portland and Start Bay easy to west. The area around Lyme Bay is part of a World Heritage Site, the Jurassic Coast, named for its Jurassic geology.

Jack Ratt Cider

Cider production at Lyme Bay is a careful mix of traditional methods and attitudes and modern equipment and production techniques to produce the best cider possible. Jack Ratt Cider is made using only the freshly pressed juice of locally grown, traditional cider apple varieties such as Dabinett, Kingston Black and Yarlington Mill.

Lyme Bay Cider is named Jack Ratt Cider after a famous 18th Century local smuggler called Jack Rattenbury who was known as the “Rob Roy of the West”. After a life at sea as a fisherman, pilot, seaman and smuggler, Rattenbury wrote the book Memoirs of s Smuggler.

Jack Ratt CiderJack Ratt Scrumpy Cider

The award-winning Scrumpy is a still, medium-bodied dry filtered cider bottled at 6%. It has a good, clear, orange-gold colour. On the nose there are tart apple notes with a hint of creaminess. The palate is tangy, with green apple and slight vanilla notes. Long, dryish finish. Drink with some mature hard cheeses like Sussex Charmer or Keen’s Cheddar.

Awarded Two-Star Gold at The Great Taste Awards
Awarded Silver at the ‘Taste of the West Awards’ 2012
Awarded Three-Star Gold at the Great Taste Awards 2009

Jack Ratt Vintage Dry Cider 2013

The Vintage Dry Jack Ratt Cider is a full bodied (fuller than the scrumpy), still, filtered cider bottles at 7.4%. It is a darker gold colour. The nose has apple notes with slight woody notes. The palate has good texture, with nice acidity, spicy notes and a good clean apple-y, mineral finish. Refreshing, dry finish. Try with a bowl of Moules Mariniere.

Awarded Three-Star Gold at the Great Taste Awards 2012

Jack Ratt Cider is suitable for Vegans.

 

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Compass Box Whisky Tasting 16th April 2014

Compass Box Whisky Tutored Tasting

With Chris Maybin
Wednesday 16th April 2014
@ Lysses House Hotel, Fareham PO16 7BQ

On Wednesday 16th 2014 Chris Maybin from Compass Box Whisky kindly ventured out into the wilds of Hampshire to host a tasting of Compass Box Whiskies including their blended whisky, the Great King Street, their full Signature range and the “odd uncle” – a Scotch Whisky infusion called Orangerie. The tasting was well attended and everyone seemed to have had a good time, judging by comments received and tweets flying around! It was a very interesting and useful tasting – Chris gave a very good introduction to whisky and it various types, which I found very useful as a general refresher course, before moving on to the Compass Box whiskies themselves.

Looking back at my notes, a few things stick in mind from the evening.

Compass Box Gift Set

Compass Box Whisky Gift Set showing the colours of the different whiskies

1. All the Compass Box Whiskies have an average age of 10 to 12 years old apart from the Hedonism which has an average of 20 years old.

2. About 99% of whisky has caramel colouring added to it. The Compass Box whiskies are relatively pale because they have no colouring added. Obviously various barrels do add colour depending on the char or what their previous contents were but colouring is used because there is a psychological association that darker whisky is better and older. For example the Compass Box Hedonism is a light, pale golden colour but has an average age of over 20 years old.

3. The Compass Box Peat Monster has changed since I last tried it which, I admit, is

Chris Maybin from Compass Box Whisky

Chris Maybin juicing limes for the Mamie Taylor cocktail

going back a few years. It is now peatier than ever and the lead malt whisky is Laphroaig (it is a blend of Laphroaig 50%, Ledaig 30% and Ardmore 20%). From memory I think the lead malt used to be Caol Ila. I enjoyed this very much. Perhaps my favourite whisky of the evening.

4. The two most popular whiskies of the evening, in terms of bottles sold and a show of hands, were the Spice Tree and Hedonism.

5. The category Scotch Whisky Infusion was created for the Compass Box Orangerie – it is not a Whisky Liqueur because there is no sugar added. It is a blended whisky (perhaps Asyla) macerated with orange zest, cloves and cassia bark.

6. The Spice Tree and the Oak Cross are the same whisky with different oak ageing regimes. They are both a blend of three Highland malts – 60% Clynelish, 20% Dailuaine and 20% Teaninich. The Oak Cross is aged in a mix of first-fill Bourbon barrels and Compass Box Whisky’s prorietary “oak cross” barrels – casks made of American and new French oak heads – for around 6 months. The Spice Tree is aged in “oak cross” barrels with toasted new French oak heads (sourced from 195 year-old Vosges forests) for up to two and a half years.

7. The Mamie Taylor is a very nice cocktail!

Mamie Taylor Cocktail Recipe

2 oz. Compass Box Great King Street Artist’s Blend
Juice from half a lime (about half an oz.)
4 oz. Ginger Beer (Fever Tree is very good)

Squeeze the juice from half a lime into a highball glass half-filled with ice. Add the whisky and top with a good quality ginger beer. Stir briefly and garnish with some lime zest. One can also add a couple of drops of Angostura Bitters. The Mamie Taylor is named after an American actress, who is said to have invented the drink,  and was a very popular from the early part of the 20th century and predates its Soviet cousin, the Moscow Mule, by some 65 years!

Thanks, again, to Chris Maybin for a very enjoyable evening!

 

Related Compass Box Whisky Posts

Compass Box Whisky Tasting
Compass Box The Peat Monster

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New Wine Course In Hampshire

World of Wines Wine Course in Fareham, Hampshire

Daria Kenefeck who works, mainly in the office, at Fareham Wine Cellar has taught wine appreciation courses in the local area for a number of years. 2014 sees a change of venue for Daria’s wine class to Lysses House Hotel at 51 High Street in Fareham – that is just three doors down from Fareham Wine Cellar where we hold our portfolio wine tastings – there is one this year!

There are usually three wine courses per year running roughly during school term times on a Thursday evening. The wine course normally involves some wine education followed by a tasting, there are also various themed evenings, the occasional blind tasting and some guest speakers.

Please note you will need to take at least 5 wine tasting glasses and writing implements.

The first wine course starts on Thursday 9th January 2014 and places are limited, so please respond ASAP. Best method of contact is to telephone me or Daria 01329 822733.

2014 Wine Tasting Classes At Lysses House Hotel

with Daria Kenefeck

Here is all the information I have from Daria,

I have now managed to finalise the details for the wine classes for the forthcoming year to be held at Lysses House Hotel in Fareham.
Lysses House Hotel
51 High Street
Fareham
Hampshire
PO16 7BQ
There is a car park behind the hotel, and should this be full for any reason, there is a public car park opposite which is free after 6.00 pm.

The room we are using is on the first floor, but there is a lift available.

If we can get a minimum of 15 people to sign up for the courses, I am able to keep the cost down to £7.00 per night (as opposed to £9.50 at St Vincent College, the previous venue) plus £6.00 per night for the wines.


World of Wines – Spring Wine Course 2014

The Spring course will run for 12 weeks, starting Thursday 9th January 2014 from 7.00 to 9.00 pm.There will be a break on 13th March, which means that we will have 9 classes before this date and 3 classes after this date.  The last date for this course will be 3rd April.

The cost for this course, code LHSP1412, will be £84.00 plus £72.00 for the wines.

There will then be a four week break.


World of Wines – Summer Wine Course 2014

The Summer course will run for 4 weeks, starting Thursday 8th May 2014 finishing on Thursday 29th May 2014.

The cost for this course, code LHSU144, will be £28.00 plus £24.00 for the wines.

We will then break till September.


World of Wines – Autumn Wine Course 2014

The Autumn course will run for 12 weeks starting on 11th September, finishing on Thursday 4th December 2014, with a break on 30th October.

Payment for the courses will become due on the first evening of each course and can be made via a bank transfer.

 

Payment for the wines can be made at the same time.  I am sorry but I will have to ask for the wine money for the complete wine course whether you attend all the classes or not, otherwise I am not able to budget across the course.  This is no different to the system we had at St Vincent.

You will need to bring a minimum of 5 glasses plus writing implements, as before.

I will need confirmation of attendance on the first course by Monday 6th January 2014.  This can be done via e-mail daria@farehamwinecellar.co.uk or telephone 01329 822733
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