WINES OFFICIAL SPONSORS OF THE WINE SECTION
Challenge, winning Specialist Merchant of the Year for the USA. The company’s Anna von Bertele, a wine expert and enthusiast for North American wines, picks two bottles for being just right at this time of year. Old Stones Chardonnay 2012 by Bergström Wines (£25) is a delicious, biodynamic Chardonnay from Oregon in the far northwest of the USA. “It’s as elegant as a white Burgundy,” says Anna, “but with the west-coast sunshine, and has plenty of luscious fruit and character. With a few years’ bottle age, this is drinking well now and is the perfect match with a classic roast chicken. “However, if you fancy a red on these
slightly chillier nights, I’d go for a Californian Pinot Noir,” adds Anna. These are riper than the Pinots you might find in Burgundy and have enough weight for the cooler weather. “A favourite of mine is Kutch’s Sonoma Coast 2014 [£40]. Winemaker Jamie Kutch picks high quality
fruit
from unique vineyards to make a wine showing the
best expression of the
Sonoma Coast in northern California.” With lots of dark berry fruit along with subtle hints of spice, this is a great match with duck breast. “It’s delicious now, but would develop with some further ageing,” advises Anna.
Harvesting grapes ready for winemaking
Autumn suggests medium strength wines with the option hovering between the fruitier, lighter reds and rosé of the Summer and the heavier, full-bodied wines associated with Winter. Autumnal wines are often made with grapes such as
Gewurztraminer, Viognier,
Torrontés, Riesling and Sauvignon Blanc which are capable of cutting through the slightly heavier pastas and casseroles. Oak-aged wines complement the savoury flavours of, for example, spicy chilli dishes. Alternatively, you might choose a New World, Argentine white wine made with Torrontés grapes to complement a Thai green curry, smoked meats or a medium strong cheese. Wine expert Jancis Robinson describes these as “full-bodied, crisp wines with a distinctively grapey and confident
Winemaker Jamie Kutch from the Sonoma Coast, California
aroma not unlike Muscat”. In south Devon, rows of vines lap up sunlight and rain in the fields of Sharpham Estate (
www.sharpham.com), lying on the south-facing hills which drop
down to the River Dart, and home to a multi award-winning wine and cheese producer. Sharpham’s terroir, its unique combination of soil, climate and grape variety, offers a range of whites, sparkling wines and two reds.
Duncan Schwab, winemaker at Sharpham, creates a rare barrel fermented
wine, which allows
a second fermentation to take place softening the acidity and resulting in a rich, creamy wine which matches most fish, and dishes such as belly pork. Made with 100% Madeleine Angevine grapes that thrive in
cooler climates, this bottle will age well for up to five years. “We won a gold at the Sommelier Wine Awards in 2015 for this [barrel fermented] wine,”
says Duncan, like a proud father talking of his child. As the Autumn approaches, shadows lengthen and days get shorter, we start to welcome more robust red wines on the table and on sommeliers’ lips, as the lighter whites and frisky rosé wines slide down the list. So whether your menu choice includes oysters, pasta or plum pudding, there’s a wine waiting for you. Q
58 SAVILE ROW STYLE MAGAZINE
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