It’s probably not the best time of year to start a Wine & Spirit Blog… I’m guessing most of us have done too much merrymaking over the festive period, which now means we need to address the balance with much more of the difficult abstention & participation bits. I’ve always tried to approach this conundrum from a Renaissance point view:
- One large measure of Robert Browning: “Less is more.”
- Add a splash of Newton's 3rd Law: “To every action there is always an equal and opposite reaction.”
- Garnished with Ancient Greece: “Nothing in excess.”
THERFORE: I now exclusively drink the good stuff, only a little less and just a bit slower.
There’s loads of science, history, sociological and interesting stuff about alcohol, which we’ll cover off over time, a good place to get us started is probably the healthy bits. Wine, beer and spirits have a long history of medicinal use – including treating injuries, as digestive aids, curing stomach upsets and (my favourite, what an excuse…) not so long ago; it was safer to drink wine and ale for refreshment, because the drinking water supply was so dirty.
Moderate consumption of particularly red wine, as part of healthy diet, (please see drinkaware.co.uk for your recommended intake) has many benefits as documented by some rather clever scientists – helps to balance your cholesterol, lowers ‘free radicals’, helps your heart, blood pressure and arteries, it’s anti-carcinogenic and fat free.
Now, I’m not a doctor or a scientist – that’s probably very obvious, so please take this or any part of my Blog as a bit of general information/fun/nonsense only! Do not substitute it for your doctor’s advice or that of any other health professional or scientist for that matter… But, each 175ml glass of wine contains approximately 180 grapes, which is more than a handful… therefore, should wine be counted as one of your five-a-day!?! …I’ll leave that there – food or drink for thought!
Along with drinking slightly less of the good stuff, I apply the same to eating especially cheese! This Christmas I have been nibbling on Booths Special Reserve Tasty Lancashire (£9.00 per kg. available on the cheese counter) – a real mouthful from start to finish. Made by one of our best local suppliers and personally selected by Booths cheese buyer/legend Phil Godwin “…this six to eight month old Tasty Lancashire is the one to beat. Made with local pasteurised cows milk and suitable for vegetarians …Creamy, with a real depth of flavour that does not leave a nasty aftertaste or tingling in the mouth like some cheeses can, and above all really good value for money.”
Now to the point, a partner for this wonderful cheese – we’ve got a real bargain on at the moment Berticot Cuvée Première Sauvignon Blanc (£6.49 half price from £12.99, until 08/02/12). A delicious white from the Côtes de Duras, a smallish but perfectly formed area east of Bordeaux in France. Berticot are quality minded co-op that began in 1937 and now involves120 winemakers who produce their wine from 1,000 hectares. For the “Cuvée Première” they only use the best Sauvignon Blanc grapes from the choicest vineyards, giving a nice crisp white very similar in style to Sancerre and Pouilly-Fumé from up the coast in Loire. It’s a cracking drop and we’re lucky to have it, as it’s particularly popular on the French restaurant scene (ssshhh don’t tell them).
Berticot produce the wine low temperatures and by soaking the grape skins for a short time with juice to impart elegant aromas, a good structure and zingy flavours – loads of lime zest, blossom and a lovely crunchy green apple edge. As well as tangy cheese and a bit of fresh bread – a triumvirate of flavours… yuummm… this wine will be great with seafood and lightly flavoured fish dishes. Don’t just take my word for it; the wine has won quite a few awards and admirers:
Concours Mondial Sauvignon – Gold Medal.
Decanter World Wine Awards – Bronze Medal.
I hope you’ve enjoyed this jaunt, there are so many different topics to cover if there’s anything in particular please let me know and of course if you try the wine or cheese your feedback will be most welcome!
Cheers
Andy