Wine Drop-In | Thursday 27th June 2013

Domaine du Salvard, Cheverny 2012

STYLEPRODUCERCOUNTRYREGIONGRAPEVINTAGE

Light-aromatic redDomaine du SalvardFranceCheverny, Loire Valley60% Pinot Noir, 40% Gamay2012

AROMAACIDITYTANNINBODYFLAVOURPRICE

Red cherries, cranberry, clovesMedium-highSoftLightStrawberries, earthy-beetroot, cranberry£32.50

Selling PointsUnoaked, youthful and aromatic. Domaine du Salvard has been a working domaine since 1898. The Delaille family has contributed, to the domaine, with the introduction of sustainable farming practices, as well as temperature-controlled vinification equipment.

Tasting NotesIn her purple dress with ruby highlights, this wine has powerful aromas of red fruits. The palate is round and persistent.

Food MatchingServe with poultry, white meats, lean steaks or cheeses. Also incredible with the monkfish!

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Sean Thackrey, ‘Pleiades XXII’ Old Vine Red Blend NV

STYLEPRODUCERCOUNTRY REGIONGRAPE

VINTAGE

Light- medium aromatic redSean ThackeryCalifornia, USASyrah, Sangiovese, Mourvedre, Barbera, Carignane, Petite Sirah, Viognier, among others.NV

AROMAACIDITYTANNINBODYFLAVOURPRICE

Floral, spicy and herbalRacySoft & VelvetyMediumCooking spice, mint, blackberry and ripe mocha-like tannins£65.00

Selling PointsThe blend changes every edition he releases, depending on the decisions of Thackrey and the fruit sourced. Thackrey has said "It's like a chef's special. You trust the chef so you're prepared to order the dish of the day".

Tasting NotesThe wine is warm, ripe and deliciously luscious with savoury herbal notes on the nose. Red and black fruits, light wood and delicate smoothness on the palate with nutty tones on the finish.

Food MatchingVery versitile, Match it with a bone marrow or potted beef & bacon; great with grilled cuts (meat and fish) and works pretty well with cheese (as an after dinner wine)

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Wine Drop-In | Thursday 27th June 2013

Jean Foillard, Morgon Cote du Py, Beaujolais 2011

STYLEPRODUCERCOUNTRYREGIONGRAPEVINTAGE

Light aromatic redJean Foillard FranceMorgon, Beaujolais Gamay2011

AROMA

ACIDITYTANNINBODYFLAVOURPRICE

Pure aromas of cherries and blackberries combined with delicate spiceBrightSoft & Dusty Soft and VoluptuousCandied ripe fruits, earth & dried cherries£50.00

Selling Points Jean Foillard is a fervent supporter, of the natural wine growing and making .The soil of the Morgon vineyards has the same schist composition that is found throughout the nine other crus of Beaujolais , but is older and more weathered. This gives the wines a deeper, earthier character and a richer, fleshier palate.

Tasting NotesGorgeously perfumed fruit combined with delicate spice , and silky long finish of this intoxicating cru are a force that can’t be reckoned with

Food MatchingBeaujolais can be very versatile to match with cheeses to cured meat like the smoked salmon and potted mackerel and our white fleshy fish. And it could work with a rarer fillet or Chateaubriand

Notes………………………………………………………………………………………………………………………………………………………………………………….J. Christopher, Pinot Noir 2009

STYLEPRODUCERCOUNTRYREGIONGRAPEVINTAGE

Light-aromatic redJ. ChristopherUSADundee Hills, Oregon100% Pinot Noir2009

AROMAACIDITYTANNINBODYFLAVOURPRICE

Dark red and purple fruit, wood spice and oakFreshSoft and fineLight and elegant Cherry, raspberry, anise and spice£87.50

Selling PointsThis wine is produced in an Old World style that emphasizes focus, length and balance, DEFINITELY NEEDS DECANTING!

Tasting NotesModerate reddish-purple colour; reveals aromas of smoke, cassis and wild berries followed by licorice, a hint of baking spices and a long finish of medicinal herbs (and nutmeg) .

Food MatchingSmoked Salmon and white meats; steaks that benefit from being cooked rare. Cheeses also make a good match.

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