talkTV: Cabernet Blends for Cabernet Day!

Lebanon (Bekaa Valley)

Petit Paradis de Qanafar, Chateau Qanafar, 2018

The Bekaa Valley in Eastern Lebanon is the country’s most important farming region and where 90% of all Lebanese wine is made. With dry summers and cool winters, the climate is Mediterranean where any extreme heat is mitigated by the vines planted at altitude on mountain slopes and the rain shadow those mountains bring. The region produces deeply coloured and flavoured wines from predominantly French grapes.

The Bekaa Valley is also one of the oldest wine regions in the world, with Israelite prophets mentioning the wines of Lebanon during the biblical era as well as the Ancient Phoenicians. Production dwindled during the Ottoman empire but flourished again after the world wars.

Chateau Qanafar is a family run winery that use only grapes they own ans farm right next to their winery. The Petit Paradis is what they call a ‘vin de plaisir’, rather than a simple table wine as it aims to be simple yet structured with lots of vibrant, ripe fruit.  Think  juicy blackberry and redcurrant with toast and vanilla. Blend: Cabernet Sauvignon (35%), Merlot (25%), Syrah (20%), Tempranillo (20%).

Find it for £14.99 from Naked Wines

South Africa (Stellenbosch)

Reyneke, Cornerstone Organic, 2018

Reyneke is an organic and biodynamic wine estate in Stellenbosch, South Africa run by visionary winemaker Johan Reyneke. Their ethos is all about reusing, recycling, and re-purposing and they do not use any kind or type of pesticide or anything-cide. This properly holistic approach has produced wines of a whole new level of vibrancy showing that methods that are better for the earth are also  better for the wine.

Culturally too, Reyeke has a similar approach. Their Cornerstone project is founded on the fact that you cannot make good grapes without good people who want to do a good job. They employ local workers, empowering them to become financially independent and educated through this scheme with retirement annuities and funeral policies added to the pay structure of all permanent employees.

This classic Bordeaux-style blend is all about ripe blackcurrant spice and tobacco leaf flavours. Blend: Cabernet Sauvignon (63%), Cabernet Franc (36%) Merlot (1%)

Find it for £16.99 on offer at WaitroseCellar

Chile (Maipo Valley)

Santa Rita, Triple C, 2018

Santa Rita was founded in 1880 in Chile’s Maipo Valley when founder Don Domingo Fernández Concha brought over grape varieties from Bordeaux, installed state-of-the-art equipment and employed a team of fantastic winemakers. With that, Chilean wine making was changed forever! Today, Santa Rita still pioneers, using the most advanced technology and producing world class wines.  The Triple C is a nod to the traditional French blends at the heart of the winery's history, which are aged in French oak. Concentrated but fresh, think black cherries, cedar and tobacco with awesome structure.

Blend: Cabernet Sauvignon (45%), Cabernet Franc (40%) Carménère (15%)

Find it for £19.99 mix 6 price at Majestic

See what else Helena has tasted on talkTV with Mike Graham here!/

Thursday Club with talk RADIO: Classic Iberian Wines

This week on talkRADIO, we are continuing the Iberian theme for the summer as most of us can’t get out to Spain or Portugal. I’ve gone for three wines in very different styles that you may have heard of, but not be sure what they are. We have a white, a red and a dry sherry. Yes! It’s time to taste that again.

ILUSIONISTA, Verdejo, Rueda, Spain. 

Rueda is another Spanish wine region that favours white wine, and these whites are made with a grape called Verdejo. If you like a more tropical style of Sauvignon Blanc, you will love this. It’s aromatic, zesty and limey with notes of smoky passion fruit and guava. There’s a creaminess here too that makes it a great food pairing wine and as you’d expect, it loves Spanish cuisine. Try it with seafood, white meat, carpaccios, sushi and semi-cured cheeses.

Find it for £11.15 from Vinissimus here.

Tio Pepe Fino Sherry, Jerez, Spain.

Don’t run away! This is not the sweet stuff your nan drinks. Sherry is one of the most misunderstood wines in the whole world. I think it’s because the word itself sounds sweet! The truth is, classic, ‘proper’ sherry is dry. Bone dry. If you’re into salted almonds, twiglets and salty umami goodness, then you should give it a try, chilled in a small glass. It’s incredibly moreish and fantastic with salty snacks. Fino is made with a grape called Palomino fino, hence the name. It’s made as normal dry white wine, then fortified with grape spirit to around 15% and aged in barrels under a type of yeast bloom called ‘flor’. You could also switch thing up and try it in a ‘Tiojito’ instead of rum. So refreshing! Here’s more on Fino and the other style of Sherry here.

Find it for £10 from Sainsbury’s here and many other stores

Extra Special Douro Red, Portugal.

In the past when we thought about red wine from Portugal, it was all about Port: a fortified red. Nowadays however, Portugal is producing some fantastic DRY red wines that are totally unique to the country and provide fantastic value for money as they are less famous than others. The main red wine grape used to make quality red Port is Touriga Nacional and the Douro wine region is king for this. It often forms the backbone of the red wine blends (they’re usually always blended), with the rest being made up by several local red wine grapes. Always big and bold, think blackberry, prune, blackcurrant and cinnamon spice. Open it up early to give it some air and it would love some grilled meat or even dark chocolate.

Find it on offer for £4.88 (down from £6.50) at Asda here.

Thursday Club with Talk Radio: Sparkling Wines

It’s Thursday and that means it’s time for the Thursday Club on talkRADIO with Mike Graham! This week, we’re looking at key styles of fizz and what the differences are between them, featuring a Cava, a Prosecco and a Traditional method sparkling wine from England (same method as Champagne). The main question we will be discussing is why English Sparkling wine and Champagne are more expensive than Cava and Prosecco?

Traditional Method

English Sparkling Wine

Also known as Classic Method, Champagne Method or Méthode Champenoise, most English sparkling wines are made in this more hands-on, time intensive (and therefore more expensive) way nowadays and using the same, high quality grapes as they do in Champagne, namely Chardonnay, Pinot Noir and Pinot Meunier. To get the fizz, the wine is fermented twice and with traditional method wines, this happens in individual bottles. The wine is then left so sit on the lees (dead yeast cells) which give a toasty, brioche complexity and mouthfeel. We all know Champagne but have you tried English Sparkling wine? The UK is doing wonderful things with fizz and they are well worth seeking out, such as this refreshing beauty made by Hush Heath in Kent.

Try: English Sparkling by Hush Heath Estate, Tesco, £19

Prosecco

Prosecco is a sparkling wine style that originates in the Veneto region of Italy, just north of Venice. The grape used is Glera (with a splash of Pinot Noir for rosé). The main difference in the production method here is that the second fermentation that creates the bubbles happens in a tank rather than single bottles. This is quicker and done on a larger scale. Also, Prosecco is not aged before it’s sold as the style required is fresh and fruity rather than dry and biscuity. All of this, together with a larger production area allows Prosecco so be sold more cheaply. 

Fun Fact: The sweetness levels of Prosecco are bonkers. Extra Dry is actually one of the sweetest styles. You want a dry Prosecco? Look for a Brut or a zero dosage! See more about the different sweetness and quality levels on our article here. 

Try: Cantine Il Maschio Prosecco Extra Dry, Sainsbury’s £7.50 on offer

Cava

Cava is an interesting one as it is made in the Traditional Method like Champagne and English Fizz, but instead of using the chi-chi French grapes mentioned above, this Spanish fizz traditionally uses local Spanish varieties: Macabeo, Parellada and Xarel-lo. The production area of Cava covers 159 Spanish towns and villages in La Rioja, Valencia, Catalonia and Extremadura. The flavour profile of Cava is more on the tropical, pineapple, savoury side than Champagne and it can appear as a little less refined, but as far as value goes, it’s unbeatable. 

Try: Sainsbury’s Cava, Brut NV. £6