sampling 100 year old port straight from the barrel

[vodpod id=Groupvideo.11234628&w=450&h=325&fv=%26rel%3D0%26border%3D0%26] 1st collector for sampling 100 year old port straight from the ba…Follow my videos on vodpod Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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Jorge Serodio Borges, winemaker Wine & Sol

[vodpod id=Groupvideo.11234620&w=450&h=325&fv=%26rel%3D0%26border%3D0%26] 1st collector for Jorge Serodio Borges, winemaker Wine & SolFollow my videos on vodpod Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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Via hologram Dom Perignon declares 2003 vintage

Dec 08, 11 Via hologram Dom Perignon declares 2003 vintage

Posted by in Champagne

2003 was a tough year to be a grape in Champagne. First they had to contend with an unusually cold winter followed by a deceptively warm spring only to be zapped by hail and not once, but twice by frost, the worst of which was on April 11th destroying up to 3/4 of the Côte des Blancs Chardonnay crop. To add insult to injury that was followed by one of the hottest summers for 53 years. They say that the vines should suffer but honestly, this was almost too much for even the hardiest vine. The grapes that managed to survive were harvested at the earliest date since records began in 1822. Chef de Cave, Richard Geoffroy felt despite the adverse conditions that he could make a wine worthy of Dom Perignon and even calls the 2003 vintage a “Challenge to Creation”.  The 2003 was unveiled at a simultaneously transmitted event in 5 cities, New York, Hong Kong, Tokyo, Paris and London. Although there was a video hookup, Richard was also present via hologram, too cool for school. He took questions from the various cities and commented that it was… “a real challenge for the creation of Dom Pérignon. I needed to interpret it differently. It was a risk, a push-back of the boundaries, which may be rewarded now. My wish is for Dom Pérignon to remain in the history of Champagne as one of the greatest witnesses of the 2003 Vintage.” So how did the 2003 fare? Speaking to various champagne professionals who were present, the wine was certainly not typical Dom Perignon. That’s not to say it did not have merit but it was a different beast, starting off with a nutty and candied fruit nose, dipping into licorice notes on the palate – a surprisingly mineral filled palate, a hint of salinity at the end, a vibrant wine, drinking well now but one that has aging capacity. Drinking it on it’s own we were able to appreciate the nuances of the...

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The Ultimate Box Collection from Moet & Hennessey, winemakers video

Why were 3 winemakers from far flung parts of the globe all in Central London at the same time? They were here for the launch of Moet Hennessey’s Ultimate Collection Box, a collection of 6 iconic wines from MH’s wine portfolio. Although there are 6 different wines, it is hard enough to get 3 winemakers together at one time, let alone all 6 so I felt lucky to be chatting with Manuel Loazada of Numanthia, Nicholas Audebert of Cheval des Andes and Ian Morden of Cloudy Bay, all 3, Chief Winemakers for their respective estates. The Ultimate Box Collection was designed by Argentine artist Pablo Reinoso and is a handsome, handcrafted wooden jewel box designed to showcase the flagship bottles from each of the wineries from its Estates and Wines portfolio which are: Cape Mentelle Cabernet Sauvignon, Cloudy Bay’s Te Koko, Cheval des Andes, Newton’s The Puzzle, Numanthia’s Termanthia and Terrazas de los Andes’ Afincado Malbec. The box was created in part to respond to the growing consumer demand for Super Premium New World wines. Why would Moet Hennessey put together such a box and launch it now, I asked Manuel. Well, now is as good as time as any, he replied. And besides, if they waited to get all 6 winemakers together in one place, it would never happen. I had a brief chat with the 3 to see what they thought of the whole Collection concept… The Ultimate Collection Box is available from Harrod’s and thechampagnecompany.com at a suggested retail price of £500 so start saving those pennies… Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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Moet&Chandon launch Ice Imperial in London

A few summers ago in the south of France, the bartenders of St. Tropez noticed that guests were adding ice to their champagne to combat the intense heat of those hot Mediterranean afternoons. Word got back to what the punters were doing and a bright spark at Moet & Chandon realized that while you can’t stop people from putting ice in their champagne, maybe you could make a champagne that would be a little more amenable to having ice plopped down in the middle of it. I met Benouit Gouez, winemaker, at the launch of the Ice Imperial in Mayfair at the Royal Astronomical Society and he told me his thoughts on Ice Imperial and what they hoped to achieve with it. Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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