WINES OFFICIAL SPONSORS OF THE WINE SECTION
T
rees cloaked in fiery red and burnt orange leaves suggest
harvest time is
close and oysters, plums and blackberries regain
their starring roles on the seasonal menu. So, as evenings draw in, thoughts turn to wines showing more intent, more robustness than the Sauvignon Blanc whites or the light pink rosé from Provence enjoyed so much in the warmer, Summer months. Red wines offered by sommeliers are becoming more robust, with added body and warmth, including Rioja from northern Spain or some rugged wines made in Argentina with Malbec grapes. As the game season opens, red Rhone wines are a winning combination with most game birds, from roast woodcock to wild duck, while a Pino Noir from North America or New Zealand holds up well to pheasant according to the long-established wine merchants Berry Brothers of St James's Street, London. Well-prepared, delicious
seasonal
foods deserve some thought in matching with a suitable wine. Pairing oysters with a crisp, white wine made with a classic grape such as Chablis, or perhaps Sauvignon Blanc and Muscadet with a vintage dated just two or three years earlier makes sense. Germany’s Riesling grape, which has a similarly zesty, steely-mineral flavour, is another winning match for autumnal flavours, particularly
seafood. Its low alcohol
content of 9 - 11% allows it to flit lightly over one’s palate, sweetening the taste of oysters with its natural citrusy aroma plus a perfumed hint of soft fruit. Considering this season’s wines, Joe
Fattorini, wine expert from TV’s The Wine Show, suggests a red wine from Puglia in the south-eastern tip of Italy to enhance a typical autumnal pudding. The A Mano Aleatico Di Puglia, 2010
is available through online retailer Amazon and as Joe says: “I think this is the wine Goldilocks would have chosen, sweet but not too sweet.” It offers concentrated flavours of cherry
and dried cranberries, he says. “There are herbal touches too, but it’s only half as sweet as many classic dessert wines. It’s
Wine Expert Joe Fattorini
beautiful with chocolate puddings or even fruit”. Joe believes it’s the very essence of
Autumn, fermented and bottled: “An Italian red wine made with semi-dried grapes concentrates cherry fruit, spice and alcohol into a big wine with a big heart.” He also
suggests Bertani Amarone
Villa Arvedi DOC 2012 (Amazon) to pair with slow cooked beef and sticky gravy, creating a perfect, comforting combination for the cooler evenings. Autumn also sees us dusting off the
roasting tins and stewing pans and looking for slightly warmer foods. The south-west region of France produces wine that the British palate enjoys year after year. Wines from Bordeaux – its reds, known as claret and whites are typically made with the sauterne grape – go well with roast lamb on Sundays or more casual BBQs enjoyed midweek. This year the 2012 vintages are coming of age, so take a look at the vintage Château Muret (£11.95 from www.winesociety. com), while a slightly older 2007 Château Bourgneuf is now available and packed with autumnal plum-flavours (£30,
www.majestic.co.uk). For the past four years the London- based wine merchants Roberson Wine (
www.robersonwine.com) have dominated the International Wine R
SAVILE ROW STYLE MAGAZINE
57
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68