Supermarket Wine Bargains: Sainsbury’s April 2024

Shop at Sainsbury’s? Love quality, affordable wine? You’ve hit the motherload! We’ve trawled through the offers for April’s best bottles and identified the stars. Here’s 5 reds and 5 whites that all cost less than £10, but taste far more expensive. The offers have already begun and you have until the 23rd April to take advantage!

Sainsbury’s Red Wines April 2024

Diablo Dark Red

We’re delighted to see this Chilean gem back on offer, although we have to say it more than justifies its full price too. The design may be devilish but make no mistake, this is heaven in a bottle. The fruity flavours are memorably deep, most notably cherry, blackberry and damson. Vanilla and dark chocolate round things off indulgently.

Size: 750ml
ABV: 13.5%
Find here: £9 (usually £10.50)

Carnivor Zinfandel Red Wine

You can guess from the name where this one takes you. It’s perfect alongside meats and everything you want from Cali Zinfandel – it hits hard and has great structure. The jammy blackberry is lovely and rich. It’s indulgent and well worth picking up below £10.

Size: 750ml
ABV: 14%
Find here: £9 (usually £10.50)

Journey's End Spekboom Syrah

Not only is this South African red delicious, it’s also got a really interesting background. Spekboom is also known as Elephant Bush, and it absorbs an incredible amount of CO2. Journey’s End plant loads of it, and still find time to make velvety, spicy reds like this. The savoury notes of smoky olives really bring everything together.

Size: 750ml
ABV: 14%
Find here: £9 (usually £11)

Altano Rewilding Edition Douro Red

This is another conservation-minded wine supporting Rewilding Portugal. On top of that, bucket loads of attitude and altitude make for a fresh and soft red driven by plum and damson. We’d serve this alongside midweek pasta dishes.

Size: 750ml
ABV: 14%
Find here: £9 (usually £10.50)

McGuigan Reserve Merlot

Ever reliable, McGuigan’s Reserve Merlot is a real crowd pleaser for £7. It’s pretty much the definition of easy drinking, with accessible notes of luscious plum, cherry and blackberry. It’s on the light side as Merlots go, but still full of deep fruits.

Size: 750ml
ABV: 13%
Find here: £7 (usually £7.75)

Sainsbury’s White Wines April 2024

The Ned Sauvignon Blanc

The Ned are a constant source of value on the supermarket shelves. Their Kiwi Sauvignon goes with everything, delivering tremendous freshness and dryness. Think zippy lime, tropical touches and minerality where required. Solid as a rock.

Size: 750ml
ABV: 13%
Find here: £9 (usually £10.50)

Diablo Golden Chardonnay

Bargain Chilean Chard. There is all sorts going on inside this bottle. The buttery feel is instant, but then comes the tropical kick of pineapple, wet stone, and the gentlest waft of smoke. It goes on some surprising twists and turns, but it’s a delicious journey.

Size: 750ml
ABV: 13.5%
Find here: £9 (usually £10.50)

Rocca Murer Pinot Grigio Trentino

This is a crisp Trentino full of light citrus and peach, grassy notes and characterful minerality. Everything about it feels light and it strikes us as extremely food-friendly – think shellfish and vegetarian dishes.

Size: 750ml
ABV: 12.5%
Find here: £7 (usually £8.25)

Plaimont Côtes De Gascogne Colombard Sauvignon Blanc

What a punch for the money. Hailing from sunny Côtes De Gascogne, the razor acidity really slices through with this wine. Colombard is introduced bringing a softening effect but it’s the bundles of bright citrus that steals the show – perfect for tonnes of meals.

Size: 750ml
ABV: 11.5%
Find here: £7.25 (usually £9)

Amandla Our Future Sauvignon Blanc

We’re always happy to shout out this wine. The distillery it comes from is a great South African female-led all black enterprise, and their wines totally brighten up the shelves. Their vivid Sauvignon is brimming with zesty citrus and tropical passion fruit. Sharp as a knife and utterly delicious. £8 is a steal.

Size: 750ml
ABV: 13.5%
Find here: £8 (usually £9.50)!

If you shop elsewhere then not to worry, check our website for our other up to date Supermarket Bargains!

5 Stunning Pink Cocktails to Make at Home

Think of pink and perhaps the girly ‘life in plastic, it’s fantastic’ fuchsia of Barbieland comes to mind. Or pretty pastel pink cardigans lovingly knitted by granny for a baby girl. Did you know, it’s only in the past 100 years that pink was first associated with femininity. Before that it was simply a colour. What changed? After the war, several companies latched onto a novel marketing idea to categorise pink for girls and blue for boys. It caught on, eventually causing human perceptions in the West to shift which still bears influence over many people’s beliefs today. 

There now exists an ‘International Day of Pink’ every 10th of April to raise awareness against bullying and discrimination in the world. To show support for diversity, we are invited to wear pink. That’s it. Perhaps you already wear pink? Good decision, because it's believed pink can psychologically uplift us and make us feel happy and bubbly. 

Our focus is, of course, on the drinks and what better occasion to bring happiness and bubbliness to your drinking in the form of pink cocktails. Don’t be misled into thinking all of them are sugary sweet. either, because the recipes below have all been chosen for their harmonious balance of sour, bitter and sweetness.

PINK PALOMA 

A TEQUILA-BASED COCKTAIL THAT’S SIMPLE TO MAKE. STRONG, FRUITY AND BITTER.

The Pink Paloma (a lengthened Margarita) is one of the most popular drinks in Mexico. Tequila, pink grapefruit and a pinch of sea salt make an irresistible creation to balance sour and sweet. This amount of freshness and tartness all in one glass will momentarily carry you off into holiday mode, even on a school night. Even if you’re not into grapefruit, I urge you to try a Pink Paloma: the sweetness of the agave offsets the bitter citrus well.

Ingredients
50ml blanco tequila
25ml grapefruit juice
12.5ml lime juice
7.5ml agave nectar/syrup
50ml soda (grapefruit or ordinary)

Method
Pour salt onto a small plate. Rub the rim of a Collins glass with lime wedge, then dip into salt, turning to coat. Shake the tequila, grapefruit juice, lime juice and agave syrup with ice until well chilled. Pour/strain into glass with or without ice and top with soda. Garnish with a grapefruit wedge or slice. 
For a non-alcoholic version, leave out the tequila but still include agave syrup (also known as agave nectar) which is alcohol free and will give lovely cactusy notes.

PINK VODKA LEMONADE COCKTAIL

AN EASY TO MAKE, BABY PINK DRINK THAT’S A REFRESHING BLEND OF SWEET AND TANGY.

Are you a vodka drinker looking to jazz up a regular vodka and lemonade? Try adding a splash of Malibu, cranberry juice and sparkling Sprite instead of regular lemonade. Most grown up girls have known a time in life when only cranberry juice can put things right. So if life gives you limes and you’ve got cranberry juice to hand - turn to this cocktail. The bitter tang of the pink cranberry is balanced by tropical coconut and pineapple hints in the Malibu and the fizz of added lemon and lime from the Sprite has never knowingly undersold anyone’s happiness. There’s also a zero sugar option for those watching the calories.

Ingredients
45ml vodka
15ml Coconut Flavoured Rum (like Malibu)
10ml lime juice (or 15ml tablespoon if using regular lemonade)
20ml cranberry juice
Lemonade (Sprite or Sprite Zero Sugar works great)

Method
Combine all the ingredients in a glass, add ice and give it a good stir. La voilà! Lovely without any garnish but if you’d like to infuse some earthy tones, add a sprig of thyme.
For a non-alcoholic version give Sprite, cranberry juice and lime a try. You can easily determine the vibrancy of colour yourself by adding more cranberry juice if you like. You’re the boss.

RASPBERRY GIMLET

IF HAPPINESS WAS A DRINK… THIS IS THE ONE TO SIP.

Image credit: Gin Squares

A Gimlet is a simple cocktail - two parts gin, one part lime juice. This vivid cerise riff on a Gimlet has the tart sweetness of raspberries added, muddled in to make that glorious colour. This beauty tastes as good as it looks. Barbie would definitely approve and it’s so simple, even Ken could (probably) make it.

Ingredients
50ml gin
25ml lime juice
15ml simple syrup or raspberry syrup
Raspberries to muddle
3 good raspberries for the garnish

Method
Muddle and shake with ice and double strain into a coupe or martini glass. Garnish with three fresh raspberries on a cocktail stick or skewer.
For a non-alcoholic raspberry fizz, leave gin out, muddle the fruit in lime juice and raspberry syrup, double strain and top with a splash of soda. 

LUCIEN GAUDIN COCKTAIL

A VINTAGE FRENCH RIFF ON A CARDINALE (NEGRONI WITH DRY VERMOUTH). VERMILLION IN COLOUR, ELEGANT AND SUPER TASTY.

Image credit: Julian Vallis

Can’t decide between a Martini and a Negroni? This is a Negroni inspired drink with a citric orange riff! The colour is pink and fun. Lucien Gaudin was a French champion fencer who competed in several consecutive Olympics in the 1920s. He was described as ‘poetry in motion’ for his strength and seemingly effortless control. The cocktail named in his honour dates back to 1929. It’s a strong one that amplifies the bitter orange aspect with the addition of dry vermouth and orange liqueur. The proportions below are true to the original recipe that won the Honorary Cup at the Professional Bartender’s Championship in Paris in 1929.

Ingredients
60ml Gin (Hepple is nice for it)
20ml Campari
20ml Cointreau
20ml Noilly Prat Original Dry Vermouth 

Method
Combine all ingredients in a mixing glass with ice and stir to chill. Strain into a chilled Nick and Nora glass and garnish with an orange twist. As this is such a spirit-forward cocktail there is no non-alcoholic equivalent! Serve on-the-rocks. Use bigger ice if you are unsure if you will like the dilution.

THE WIBBLE

CREATED IN 1999 BY DICK BRADSELL, THE GODFATHER OF THE LONDON COCKTAIL REVIVAL. A MODERN BRITISH CLASSIC.

Image credit: Zach Sapato

Fellow #DRINKLUSIVE mentee Zach Sapato, US and UK National Champion Bartender, got the opportunity to make this cocktail for Bea Bradsell when she wanted to honour the anniversary of the passing of her father Dick. If you didn’t know, Dick Bradsell was the inventor of the Espresso Martini and The Bramble, two of the most popular cocktails of our time. Here’s how Zach made it:

Ingredients
25ml Sloe gin
25ml Beefeater Gin
25ml grapefruit juice
5ml lemon juice
5ml mure
5ml sugar syrup

Method
Shake ingredients with rock ice. Strain into a chilled coupette glass. Garnish with a lemon twist!

That’s five, but are you ready for a bonus cocktail? Don’t say we don’t treat you…

CHAMBORD ROYALE

ROMANTIC PINK FIZZ FOR CELEBRATIONS LIKE ENGAGEMENTS, WEDDINGS AND WETTING THE BABY’S HEAD. (IRRELEVANT OF GENDER OBVIOUSLY).

Chambord Black Raspberry Liqueur is crafted with 100% natural ingredients including blackberries, raspberries and blackcurrants and infused with XO Cognac and other botanicals. It’s noted for its unique flavour, unmatched quality and distinctive orb-shaped bottle. It’s a special bottle to keep in your drinks cabinet should an occasion for celebration arise unexpectedly. To make a Chambord Royale, simply serve 120ml of Brut Champagne in a flute or coupe glass, add 15ml of Chambord. It turns your bubbly pink which can then either be garnished with a raspberry if you wish or just leave it as nature intended. 
Prosecco, ‘Nosecco’, Cava and Sparkling Wine work just as well, if you’re watching the pennies or not drinking alcohol. It’s the Chambord that makes this so special. Why? Because it turns your bubbly pink. That’s something to feel happy and bubbly about. A perfect cocktail for all who care to Think Pink, Drink Pink.

By Robbie Jerram

Wine Lovers Must-Know: The Ideal Serving Temperatures for Every Bottle!

Photo Credit: Will Wong

Whether it’s a weeknight after a hard day’s work, or you have been planning to open that bottle on a special occasion, there is nothing more important than serving your wine at the ‘right’ temperature. Whites well chilled. Reds at room temperature. Sorted, right? Yes and no.

There is a tendency for white wines to be served too cold, and red wines too warm - even in some bars and restaurants. We wouldn’t go so far as dipping a thermometer in every glass but being aware of it makes a surprisingly big difference to your enjoyment of the wine.

The average temperature of a domestic fridge is 4-6ºC, which is too cold for most whites or Rosé. But have you heard some seasoned drinkers even lightly chill their reds? The wines below are examples of the most commonly drunk categories in the UK; with the suggested temperature range as general guidelines. Our palate is highly personal so trust what works for you and your drinking companions. It is more art than science!

Sparkling and Sweet Wines

Photo Credit: Will Wong

The basic rule is, the lighter or sweeter the wine, the cooler the serving temperature – around 5-10°C. Too cool is better than too warm as a cold glass of wine will quickly warm up indoors or outside in the summer. 

A fine sparkling wine such as the Busi Jacobsohn Blanc de Noirs 2018 or Champagne equivalents are best served straight out of the fridge (4-6ºC) and kept cool in a bucket with ice and water, or wrapped in a rapid Champagne cooler you keep in your freezer. Remember that as the bubbles dissipate, your glass of fizz is warming up too. When served too warm, the sparkler can lose its sparkle and taste flat, if not totally lifeless. Vintage champagnes would benefit from a slightly warmer range between 8-10ºC to help its subtle nuances emerge. 

The Royal Tokaji Blue Label Aszú 5 Puttonyos 2014 is a delicate and refined sweet wine from Hungary which goes down a treat with blue cheeses and fruit desserts. It is best served between 7-10ºC but experiment with even warmer temperatures as the honey nectar opens up in your glass. 

Rosé and Light-bodied Young Whites (e.g. Albariño, Sauvignon Blanc and Pinot Grigio)

Photo Credit: Will Wong

A typical Provençal Rosé such as the Miraval Sainte Victoire and aromatic dry whites such as the Faustino Rivero Ulecia Albariño from Rías Baixas, Galicia in Spain and the Shaw+Smith Sauvignon Blanc from Adelaide Hills, South Australia will all benefit from 20 minutes out of the fridge before serving. The three wines above have very different characteristics so experiment between 10-14ºC. Should you find the second glass begin to feel a touch warm, you can put the bottle back in the fridge for 10 minutes, or wrap a rapid wine cooler around the bottle and it will regain its freshness within minutes. 

What happens to a bottle of fine white served too cold?

Photo Credit: Will Wong

Forgetting to heed my own advice, this scrumptious LDNCRU Bacchus 2021 was immediately served straight out of the fridge (6ºC) when dinner was ready. There was hardly any nose. Was it over the hill? The first glass was bland with none of the tasting profile suggested on its back label: grapefruit, gooseberry and lemon zest aromatics with a herbaceous finish! By the second glass with the bottle left at room temperature (18ºC), the grapefruit flavours became evident with underlying minerality which is not so common with English wines. When the third glass was poured, oh my, there was a steely and complex salinity that would have worked so well with the food at about 15ºC. Too late as there was hardly any wine left in my only bottle! Lesson learnt.

Light Reds, Fortified wine and Fine Whites (e.g. Beaujolais, Darker Sherries and Best White Burgundies)

Photo Credit: Will Wong

German Pinot Noir or Spätburgunder tends to be lighter than their New World counterparts (e.g. California, New Zealand and Oregon); and most Burgundy reds. If you wish to taste the wine at room temperature and find it a little flat or even lifeless, when it is too warm in the summer, it is indeed advisable to lightly chill your bottle in the fridge for 20 minutes. Pinot Noir is very sensitive to temperature change, and you should be able to taste the difference from a previously missing freshness. Try between 11-14ºC.

There is a wide range of sherries from Andaucía, Spain. The above On the QT Oloroso lies somewhere between the palest and driest Manzanilla (best drunk well chilled at 6-8ºC) and the sweetest Pedro Ximénez (PX) served at room temperature. Our palate also changes if the wine is drunk with hopefully complementary food rather than on its own. Oloroso can be served lightly chilled (12-14ºC) or at room temperature (18ºC) according to your preference.

The Domaine Jean Monnier & Fils Meursault is a fine Burgundy white that deserves care and respect. Such whites or their New World equivalents such as some Californian Chardonnay or South African Chenin Blanc are best served not too cold (14-15ºC).

Aged and Fine Reds (e.g. Barolo, Finest Bordeaux and Red Burgundies)

Photo Credit: Will Wong

You might have heard of suggestions to open your aged or fine red and let the wine “breathe”. That is true but it does little to nothing as the surface area of the wine in contact with oxygen is so small.

The above Brunello di Montalcino 2016 and Château Saint-Ange St-Émilion Grand Cru 2015 are two fine reds best decanted at least two hours ahead of serving, to avoid sediment in your glass and let the wine aerate to release the aroma and unlock its full potential at room temperature. By that, we mean 18ºC and not full-blast central heating or the average Australian summer.

So if necessary, you can also lightly chill your finest reds before decanting. They will warm up rapidly with a large surface area exposed in a typical decanter, letting you discover the dark fruits, spice and tannins in harmony or not.

Photo Credit: Will Wong

There is no precise temperature to serve any particular wine but avoid anything over 20ºC. We hope you experiment with the above general guidelines, and through trial and error, you will find that sweet spot where your tasting experience is greatly enhanced. But on your next summer holiday, will you ask for an ice-bucket for that bottle of fine red you ordered?

By WIll Wong

The Top 5 Bars In The World Reinventing The Naked Whisky Sour Cocktail

The Whisky Sour has been reimagined countless times, so when Naked Malt picked out the five winners of its Live Naked Bar Swap, you know the cocktail recipes are something special.

Winners from France, Denmark, Taiwan, the Netherlands, and South Korea rose to the top of the rigorous three-stage competition, reinterpreting a Naked Whisky Sour in unique and special ways. The winners will now swap bars and continue their mixology journeys.

The only ingredient the winning cocktails have in common is the award-winning whisky itself, Naked Malt – a blended malt matured in first-fill Oloroso sherry oak imparting rich fruits and soft spice. The recipes below are, as expected, a little more complex than usual, but if you’re feeling brave then why not have a go? Or experiment with your own riffs using local ingredients… that’s what these bartenders did, and now they’re winning international competitions!

Cuckoo Bar, Taiwan – The Naked Feast

Opposite Chihkan Tower in Tainan, Cuckoo Bar is a clock-themed bistro focusing on classic and creative cocktails. Their winning cocktail, The Naked Feast, is inspired by the young people of today returning to their hometowns and farming, particularly in remote villages. Various local teas, grapes and flowers provide deep, rich, and completely unique flavours. It might be a challenge to recreate at home, but how about your own version?

Ingredients
40ml Naked Malt
20ml daylily flower-buds flavoured whisky
15ml grape leaves sour mix
15ml fresh lemon juice
10ml simple syrup
daylily foam topping

Method
To make the flavoured whisky, combine 10g of dried daylily with 100ml of Naked Malt and sous vide for 15 minutes on a low heat. Add all the liquid ingredients to a cocktail shaker and follow with ice. Shake well and strain into your glass. Finally, top up with flavoured foam and you’re all done.

Fitz’s Bar, Amsterdam – Naked Champagne Sour

This upbeat speakeasy sanctuary provides incredible views from within the Pillows Hotel in the Dutch capital. They’ve combined the sweeter sherry notes of Naked Malt with razor Champagne acidity and warming tonka bean syrup. If you’ve never had tonka bean syrup, it brings a vanilla and roasted caramel flavour so the balance between everything here sounds delicious.

Ingredients
60ml Naked Malt
25ml Champagne acid
25ml super tonka syrup
2 dashes saline solution
Oyster leaf (garnish)

 Method
All the work has been done, so combine everything in a shaker, strain and pour. Channel a master bartender when delicately poising your oyster leaf garnish and you’re good to go.

The Cambridge Public House, Paris – Naked Beets in Wonderland

As hinted at by the name, The Cambridge is built on the idea of the great British pub, with simple interiors and laid-back service. Behind this disarming image though is exceptional food and drink, hence the prestigious reputation. They’ve gone in a slightly difference direction with a focus on seasonal, local produce, reused ingredients, and a stirred and emulsifier-free Sour. Local beets are stewed in reused coffee for example. Eco-friendly, inventive, and crucially, divine.

Ingredients
40ml Naked Malt
30ml beets & reused coffee cordial
2.5ml Noix de la St Jan liquor
5ml walnut vinegar
5ml verjus
10ml Oloroso sherry
coffee meringue (garnish) 

Method
As we mentioned no shaking, so add your cordial, your tiny dash of Noix de la St Jan, the walnut vinegar, verjus, sherry, Naked Malt and finally, some ice. Give everything a good stir and if you want to recreate it exactly, finish with a coffee meringue on top.

Ruby, Copenhagen – Small Connections Sour

Ruby in the Danish capital boasts two styles – a modern Scandinavian front room, and a darker lounge behind that. It’s become quite the hit with cocktail connoisseurs, and this creation is as seasonal as it gets, with honey, fungus, and apple. Apple and honey are blended and matured for a week, Whey, as the acidic by-product of yoghurt brings balance before everything is shaken. Crisp, aromatic, rich, earthy, and packed full of flavours.

Ingredients
40ml Naked Malt
20ml whey
15ml mushroom danica
15ml black apple honey
5ml blackberry vinegar
5ml apple skin

Method
Give it a quick and strong shake. Strain over an ice block. Then it’s finished with a cute little glazed cocktail apple.

Zest, Seoul – When the Persimmon’s Naked

The maestros at fine-dining Bar Zest looked at Naked Malt’s rich fruits and paired those flavours up with persimmons. In Korea, there are many of these trees and when they’re left out in winter, they become dried. But if they’re taken inside, they soften. When spring comes around, fermentation begins inside the persimmon’s clay jar (the dok). This interesting recipe uses all forms of persimmon, which has a unique flavour – a silk, rich and tangy mix of mango and peppers. Isn’t it a thing of beauty?

Ingredients
50ml Naked Malt
25ml Jeju tangerine juice
37.5ml Kombu Fermented Persimmon
25ml Soft Persimmon Compote
Dried Persimmon (save some for garnish)

Method
This is another recipe where all the hard work is getting the ingredients. Shake everything with ice and garnish with dried persimmon.

For more whiskey sour recipes, check out our guide here!

What is Crémant and What Should I Try?

Sparkling wine tends to come to many of our minds during springtime, encouraged by the warmer weather and the celebratory period as wedding season beckons. Sparkling French wine is perfect for these occasions, but did you know there’s so much more out there than just Champagne? We're talking about Crémant which has enjoyed increased popularity lately, so you might be keen to know what it is and why Crémant sparks such interest. Let's delve further into the world of Crémant to find out more!

What is crémant?

First of all. Crémant is a sparkling wine variety, which is quality wine that can be either white or Rosé, produced within 8 specific regions in France (also referenced as appellations) – we will come back to those specific regions later. As the French treat Crémant as seriously as they do Champagne, the production of Crémant is protected, which is known as being AOC classified (controlled origin appellation) and the appellations are authorised by the INAO (France’s regulatory body for appellations). This means that not any old sparkling wine produced in France can just call itself a Crémant! Crémant is made by the traditional method production (similar to Champagne) and this specific production type binds all 8 appellations. There is even a National Federation of Crémant Growers and Producers that was founded in 1982!

Where does crémant come from?

Coming back to those 8 regions mentioned above, Crémant is produced in Alsace, Bordeaux, Burgundy, Die, Jura, Limoux, Loire and Savoie – these regions cover most of the corners of France, so this sounds like the perfect excuse for a spot of wine tourism with a French road trip following this wine route! Some of these regions, such as Bordeaux, may already be known to you for their still white and red wines and now you can also combine the usual wine tasting visit with tasting some bubbles too! The Crémant name is protected by the National Federation of Crémant Growers and Producers which encourages the knowledge and promotion of their beloved wine on a national and international scale.

What is the difference between champagne and crémant?

This is a good question as these are both sparkling wine varieties produced in France but the key difference is that Champagne can only be produced in the Champagne region, whereas there are other regions to choose from that produce Crémant. Plus, of course there is the price difference with Crémant being a cost effective solution without reducing the taste quality as it’s produced in the same way to Champagne. Crémant can use different grape varieties (Champagne only uses Chardonnay, Pinot Noir and Pinot Meunier) and can also have a higher PH level than Champagne.

Does crémant differ depending on the region (appellation) that it is made from?

Again, this is a very good question as a 2009 community regulation contains the requisites that all Crémant wines must adhere to and yet there are also regional differences. What is common to all Crémant wines is that there is secondary fermentation in the bottle (this is where the delightful bubbles are created due to carbon dioxide). The rules for Crémant also mean that the wines are aged in the bottle for at least 9 additional months, which is where that yeasty smell and taste may be apparent, as there is that contact with the lees (dead yeast cells) when the wine is stirred. Crémant must also be sold only 12 months after the bottling process. Furthermore, the other rules for Crémant are quite stringent; they must be manually harvested, the wine needs to come from specifically squeezed grapes, and there are restrictions on the amount of sulphur chemicals and the level of sugar content too! Let’s explore France some more to truly get to know Crémant!

Alsace

Within the Alsace region, vineyards are planted close to the local villages and it is therefore not surprising that the region is the largest producer of Crémant with around 32.9 million bottles sold per year! According to the Alsace regional tourism board, those sales fall second to that of Champagne in the sparkling wine production, which is a very impressive statistic! Crémant d’Alsace accounts for approximately 24% of Alsace’s wine production and there are regional stipulations governing Alsace’s Crémants, so let’s talk about those!

In 1976, Crémant d’Alsace received its AOC classification but the wine producers from Alsace employed the traditional method for their sparkling wines since the late 19th century! Some of the Alsace Crémants will involve a blend of grape varieties but others may be a single grape variety. But, Pinot Noir tends to be the main grape variety which provides that delicate taste. However, Riesling, Pinot Gris and Chardonnay may also be present and Pinot Noir is the only variety used for the rosé version. As another tip, you can access the online directory for the Alsace wine route when in France!

Bordeaux

Bordeaux may be renowned for its delicious red wines but it is also a producer of quality Crémant sparkling wines! However, it was only in 1990 that the Crémant de Bordeaux received its AOC ranking. Similar to the Alsace region, Bordeaux also uses the traditional method for its crémant production and what you can expect from these Crémants, as indicated by the Bordeaux regional tourism board, are fine bubbles and aromatic wines. Crémant only accounts for 1% of the wine production in Bordeaux, making it one of the smaller Crémant producers but these typically use the same Bordeaux grapes as their still wines. Therefore, the main grape varieties you will see in a Crémant de Bordeaux are Sémillion and Sauvignon. For the Rosé Crémants, these might have a blend of Cabernet and Merlot.

Bourgogne

It was in the early 19th century that Champagne knowledge, via the village Rully, was imported to Bourgogne (Burgundy in English). But, the AOC classification for Crémant de Bourgogne was only received in 1975! Again, this Crémant uses the traditional method (méthode champenoise) and with Crémant de Bourgogne you can also find a Blanc de Blanc and Blanc des Noirs as well as the usual white and red varieties. You can expect to find the grapes of Chardonnay and Pinot Noir within these Crémants. There are approximately 19.2 million bottles sold each year which amounts to 10% of the wine produced in the Bourgogne region! Plus, there is the further segregation within Crémants from Bourgogne with the ‘eminent’ Crémants, aged for at least 24 months and the ‘grand eminent’ Crémants aged for 36 months or more!

Die (the Rhône)

From the Drôme Valley vineyards comes the Crémant de Die with its special location between the Alps and Provence. The vineyards therefore occupy some of France’s highest altitudes at nearly 700 metres! Die is approximately two hours away from Lyon in the south east of France and is one of the smallest Crémant producers. The appellation was received in 1993 and approximately 700,000 bottles of Crémant de Die are sold each year. The grape varieties typically used are Clairette, Aligoté and Muscat which create that green fruits aroma. Crémant de Die could also be combined with chestnut liqueur for a Kir which sounds like a very tempting cocktail to us!

Jura

Whilst this sparkling wine production dates back to the late 18th century, the AOC classification was only received in 1995! This appellation region is also connected with the Côtes du Jura, Arbois, Château-Chalon and L’Étoile. Crémant du Jura differs from some of the other appellations as there are five authorised grape varieties! These are Poulsard, Pinot Noir, Trousseau, Chardonnay and Savagnin. For white Crémants du Jura, there must be at least 70% of Chardonnay, Pinot Noir and Trousseau. At least 50% of Pinot Noir, Poulsard and Trousseau must be utilised for the Rosé and the grapes are hand harvested too! There are approximately 1.7 million bottles sold per year which accounts for around 16% of the total Jura AOC production. A fun fact is that there is also a specific Crémant du Jura flute glass specially designed to get the best out of your Crémant du Jura!

Limoux

Situated in the south of France and in the middle of the Languedoc, Crémant de Limoux was first mentioned in a document dating back to 1544 starting with the ancestral method of production. However, the AOC label was only granted to Crémant de Limoux in 1990, but it’s just one of five AOC classifications in the region. The AOC Crémant de Limoux typically consists of two main grape varieties being Chardonnay and Chenin with at least 90% of these varieties having to be used. Additionally, the other varieties Mauzac and Pinot Noir would use 40% maximum of the variety, of which 20% must be Mauzac. Like we said, it can be strict and precise! The grapes will be hand picked and the Crémants produced by the traditional method. The Crémants de Limoux are typically Brut with a floral aroma and the region sells approximately 5.8 million bottles per year. What is also exciting, as mentioned by the Limoux regional tourism board, is that the 33rd edition of the National Crémant Competition will take place in Limoux in April 2024 - keep an eye out for the winners!

Loire

The production area of Crémant de Loire covers the villages of Drain to Cheverny and therefore includes AOC classified regions such as Anjou and Saumur. Crémant de Loire received its appellation in 1975 and its northern location means that there is a diversity of climates impacting the grapes production. The main grape varieties used are Chenin and Cabernet Franc, but there may be blends using Chardonnay, Pinot Noir, Grolleau Noir, Grolleau Gris and Orbois to add more flavour! The Crémants de Loire will therefore typically be quite fresh and subtle on the nose and approximately 17 million bottles are sold each year.

Savoie

In the steep valleys of the Alps, the Crémant de Savoie is the newest region to receive its appellation, which was only granted in 2015! The AOC Crémants de Savoie use a multitude of grape varieties but there are restrictions, as usual, for production! The main grape varieties used are the Savoyard Jacquère and Altesse grapes of which 60% must be used - the other 40% being from the Jacquère grapes. Other grape varieties include Chasselas, Chardonnay, Pinot Noir and Gamay for the other 40% but there must be a maximum 20% of grape varieties used. You should therefore expect fresh and citrus aromas from the Crémants de Savoie given the cool climate and there are approximately 350,000 bottles sold each year. It would therefore be ideal to combine your skiing with wine tasting in the Savoie region!

Which crémants should I try?

Now that you are armed with all of this Crémant knowledge about the appellations, here are some bottles of Crémant that we think you will love!

Gratien & Meyer Crémant de Loire Rosé

This is a smooth drinkable Rosé with a pale pink salmon colour. It is bursting full of strawberries with a light aroma, a dry flavour and medium finish. It offers a subtle elegance that makes it ideal to drink by itself as an after work treat! This one is a definite crowd pleaser!

Size: 75cl
ABV: 12%
Price: £12.50

Louis Vallon Crémant De Bordeaux Blanc De Noirs

A medium bodied Crémant with a light texture, this is an easy drinking elegant bottle. There are citrus, peaches and apple aromas on the nose with a slight detection of yeast and almonds. This Crémant pairs well with almonds as an aperitif.

Size: 75cl
ABV: 12%
Price: £14.75

Cave De Turckheim NV - ALSACE AOC

This is a balanced Crémant from Alsace with a pale lemon colour and fine bubbles and tastes just like a Champagne! There are peach and floral aromas on the nose with a medium intensity and strong finish which pairs quite well with popcorn for a film night!

Size: 75cl
ABV: 12%
Price: £12.75

N.V. Crémant de Bourgogne, Dufouleur Pere et Fils

This is Brut Crémant with a slightly golden colour and is from the Nuit St George’s area. There is a fruity aroma with green apple and peach with a creamy biscuits taste on the palate and medium intensity as a good all rounder.

Size: 75cl
ABV: 12%
Price: £17.75

Waitrose Cuvée Royale Brut Crémant de Limoux

This is a fresh tasting Crémant with big bubbles from the Limoux region. It has a medium complexity with an aroma of floral pears to provide a light but dry wine with a biscuity taste. This would pair very well with salmon blinis for those celebrations!

Size: 75cl
ABV: 12.5%
Price: £13.99

Aldi Specially Selected Crémant du Jura

This Crémant is very popular and keeps flying off the shelves - we can see why! It is a flavourful, aromatic Crémant packed with a fruit forward profile which is also fresh with green apple and a creamy secondary aroma with medium intensity and finish. This would be the ideal Crémant to have with brunch with friends!

Size: 75cl
ABV: 12%
Price: £8.99

Château de l'aulée Crémant NV - Crémant de Loire

This is a dry Crémant that surprisingly tastes just like a Champagne and is very quaffable! It uses Chenin Blanc as its single grape and has a golden colour with rich primary and secondary aromas of apple, brioche and biscuits. This will appeal to many palates and would work well with sea food.

Size: 75cl
ABV: 12.5%
Price: £18.99

Benjamin Darnault Vignerons Wife Crémant de Bourgogne Brut

A very smooth, easy drinking Crémant which is a Chardonnay blend. This is ideal for those who enjoy a lighter, subtle sparkling wine with aromas of green apple, floral and a crisp taste. This will be ideal for sitting in the garden with a picnic.

Size: 75cl
ABV: 12%
Price: £19.99

Sainsburys Taste the Difference Crémant d’Alsace

This is a dry tasting Alsace Crémant with hints of green apple, citrus flavours and secondary flavours of brioche. It has a medium intensity with high acidity and a creamy texture to provide that balanced profile and can be drunk by itself for that spa day!

Size: 75cl
ABV: 12%
Price: £11.50

We would love to hear which Crémants you have tried as they make such a good alternative to Champagne and there is often not that much difference in the taste, depending on the region! Crémant will be great for those spring and summer special occasions or a perfect excuse to treat yourself - what are you waiting for? Santé!

By Latoya Austin

How to Make the Perfect Pisco Sour

The origins of the Pisco Sour are shrouded in mystery, in many ways it’s an evolution of the classic Whisky Sour but it also has a vibrant and complex history all of its own. It’s the national drink of both Peru and Chile, and both countries lay a very real claim to its origin story. Regardless, the Pisco Sour is a bartender favourite worldwide with its bright, floral aroma and tart citrus punch. Let’s explore what makes this cocktail one of the world’s finest, and how to make a perfect Pisco Sour.

Ingredients and Top Tips

Like all the world’s best cocktails, the Pisco Sour is simple in concept, but complex in the balance, aesthetic and general preferences. For simplicity, let’s break the Pisco Sour down to its core ingredients: 

Pisco

Well, obviously. The Peruvian national spirit, distilled from grapes and oozing with light, floral flavours is the base for the classic Pisco sour. For a drink with a serious punch, we’ll be looking at around 60ml or 2oz of your favourite Pisco. Don’t be afraid to lighten the load to 50ml or 1.5oz, but any lower and the later measurements may become complicated - you want the drink to at least fill the glass right?

Citrus

To lemon, or to lime? That is the question. The Pisco Sours’ much older “father cocktail” - the whisky sour - calls for lemon, however the lighter, fruitier notes of pisco lend themselves to lime juice. That’s fresh lime juice, folks.

Sugar

Put down that £20 bottle of store bought sugar syrup! For this recipe, all you need is a rich simple syrup. Simply dissolve 500g of sugar in 250ml of boiling water, bottle, and away you go. Some purists swear by powdered sugar directly into the cocktail shaker for a Pisco sour, however this can create inconsistencies. Inconsistency can be beautiful when experimenting with cocktails alone, but there are better options for when you have to whip up a few of these for a party. 

Foamer

A small amount of egg white goes a long way, and in our humble opinion, makes for the perfect consistency in a Pisco Sour. Don’t worry, egg whites are off-putting to some but they are used in cocktails in all your favourite bars. Still not convinced? Try vegan foaming bitters such as Mrs. Betters’ Bitters. Be aware that this will impact the flavour of your cocktail.

Bitters

The classic recipe calls for a few drops of Angostura bitters to add depth, balance and richness to the cocktail. If you have them to hand, a grapefruit bitters or orange bitters may better complement the Pisco Sours' more fruity floral notes.

How do Bartenders Make a Pisco Sour? 

We challenged three brilliant bartenders from some of the UK’s best bars to answer the question - what makes a perfect Pisco Sour?

Mia - Satan's Whiskers (London)

The world renowned Satan’s Whiskers changes its menu each and every single day. We were lucky enough to visit on a day when Mia was serving up a far from traditional frozen Pisco Sour. When asked what inspired her to include this frosty treat on her menu, she quite rightly stated “If you can, you should”. This blended delight was floral, tart and refreshing and reminded us that while tradition is important, it’s equally important to break those boundaries and just have fun with cocktails. The perfect Pisco Sour? Well, it’s the one you want to make. 

Ais Stevenson - The Maven (Leeds)

Ais - creative cocktail master from Leeds’ Maven bar - points out that few drinks in the “floral-sour” category have stood the test of time quite like the Pisco Sour. For them, a perfect Pisco Sour calls for pisco, lime, sugar, egg and orange blossom to sub the classic angostura bitters. “Always wet then dry shake.” - Wet shaking refers to shaking a cocktail with ice, and dry shaking without. The perfect texture and foam is created by first shaking with, and then without, ice. Why? That’s a whole other article.

James Plant - Albert’s Schloss (Liverpool/Everywhere)

An expert in all things cocktails, art and all things delicious, James believes (like all cocktails) that the perfect Pisco Sour relies on attention to detail. “You can’t produce a world class drink unless every aspect is great.” from the Pisco, citrus and even the glassware. James is particularly fond of using both lime and lemon for a sharper, more complex Pisco sour. Remember folks, while there are alternatives out there for that classic velvety texture, for James, “You can’t beat egg whites.” - no pun intended.

Four Piscos that make a Perfect Pisco Sour

To make the perfect Pisco Sour, you need a perfect Pisco. Here are four perfect Pisco picks:

Barsol Primero Quebrenta

Barsol are world leaders in the Pisco game, and their signature spirit made from the less aromatic Quebrenta grapes proves exactly why. The rich notes of banana and chocolate add a full body to the Pisco sour that some lighter, more floral bottles may lack. This is Pisco made by people that love the Pisco Sour, for the purpose of being used in a Pisco Sour. It’s easy to see why this is the bartender's choice of spirit in countless bars.

Size: 700ml 
ABV: 41.3%
Find here: £31.45

Demonio de Los Andes Acholado

“Devil of the Andes” Pisco comes in at a lower price point than many bottles, but doesn’t even slightly skimp out on flavour, with a heavy grape punch on the palette coming from the varied selection of grapes used to make this fine spirit. The producers, Vina Tacama, claim to be one of the oldest vineyards in Peru, and Demonio de Los Andes lives every bit up to that hype. The particularly potent grape punch pairs perfectly in the Pisco Sour. Try saying that three times drunk.

Size: 700ml
ABV: 40%
Find here: £32.95

Macchu

Sporting the cutest label of all the Piscos, Macchu’s grassy, floral and limey signature spirit makes for a world class Pisco Sour. Ten whole pounds of the most “awesome grapes” (their own words) go into each and every bottle of Macchu, which contributes to the clean, crisp flavour and smooth sipping experience. The spirit is left to rest for a year in a clay pot before bottling. Clearly, Macchu is a labour of love from sisters Melanie and Lizzie; their passion for distilling shines through in any cocktail. 

Size: 700ml
ABV: 42.2%
Find here: £37.24

Campo de Encanto

Campo de Encanto (field of enchantment) is a stand-out bottle for those looking for sustainability within their spirits. The discarded grape skins are used as compost and fertiliser for their later harvests, creating an almost zero-waste life-cycle for this sweet, fruity pisco. As Pisco is largely an unaged spirit, environmental factors contribute hugely to the final flavour, which is evidenced by Campo de Encanto. Add this to your pisco sour if you’re a lover of fruit-forward cocktails and want something different, with hints of plum, lemon and tropical fruits.

Size: 700ml
ABV: 40.5%
Find here: £42.49

How To Make The Perfect Pisco Sour - The Recipe

Finally! The moment you’ve all been waiting for. The perfect Pisco Sour is… Drum roll please… the one you like the most. 

No, sorry, that’s a cop out.

There are a thousand ways to make the Pisco Sour, but here’s a recipe that will be perfect every single time and that honours tradition while considering modern bartending techniques. 

Ingredients
60ml or 2oz Pisco
20ml or 0.75oz Freshly squeezed lime juice
20ml or 0.75oz Simple Syrup (1:1 - equal parts sugar and water)
15ml or 0.5oz Egg White
3 Dashes of orange bitters

Method
Add all ingredients into a cocktail shaker. Shake vigorously with ice, then strain out the ice, and shake again until foamy. Pour into your most elegant coupe glass, straight from the freezer and enjoy your perfect Pisco Sour.

Want to learn more about Pisco? Click here.

By Miley Kendrick

Supermarket Wine Bargains: Tesco April 2024

Tesco shoppers, listen up. The deals and discounts this April are noteworthy to say the least. We’ve been through them all and worked out where the best value is. Below are five stunning reds, four crisp whites and a loveable Rosé – all for under £10! We just love a Supermarket Wine Bargain. Be aware that you’ll need a Clubcard to take advantage of these brilliant bargains, and also that you have until the 22nd April to get them at this price. Enjoy!

Tesco Red Wines April 2024

Mucho Mas Vino Tinto Wine

Despite being such a large operation, Mucho Mas remain a family-owned winery located near the Spanish capital. This is their easy-drinking red blend, and as stupid as it might sound, it really is red. Very red. The fruits stray from very ripe to jammy, with bright juices from plums, figs, and berries. Vanilla and a crack of warm pepper fill things out in this loveable glugger.

Size: 750ml
ABV: 13.5%
Find here: £7 (Clubcard Price) (usually £8.50)

Barossa Ink Shiraz

This fresh and fruit forward Shiraz pulls grapes from all over the Barossa region to punch with maximum intensity. Think tonnes of ripe, dark berries, mocha hints from plenty of oak maturation, and a dose of complexity with a smoky, leathery layer that’s very impressive. It’s crying out for a steak pairing, but this is one that needs to breathe for a couple of hours before enjoying.

Size: 750ml
ABV: 14%
Find here: £9.50 (Clubcard Price) (usually £11)

Millefiori Appasimento Veneto

A yummy blend of Corvina and Merlot, this Veneto red can’t be argued with at £8.50. Cherries and plums dominate, and there’s a tingle of spice to play with too. They’re ripe, but good acidity comes through too. Full, velvety and well-rounded.

Size: 750ml
ABV: 14%
Find here: £8.50 (Clubcard Price) (usually £9.50)

Vergelegen Cabernet Sauvignon Merlot

Great value Stellenbosch red now, with this ethically minded wine. Its maturity is noticeable, displaying great poise for under £10. It’s anchored with earthy, oaky notes that are almost meaty, and plush with dark fruits. There’s even a touch of liquorice on the finish. Really interesting and worth picking up.

Size: 750ml
ABV: 14%
Find here: £9 (Clubcard Price) (usually £11)

Tesco Finest Primitivo Terre Di Chieti (Deal Ends – 10th April)

This lovely wine falls firmly under the Italian easy-drinking section. Grown up in the Abruzzo hills, the Primitivo grapes overlook the Adriatic, cooling them and retaining admirable freshness. It’s an inky pour, and straight away the punch of plum and tickle of spice come through, the latter of which lingers for an age given the money paid for it. Delicious and top-notch value.

Size: 750ml
ABV: 14%
Find here: £6.75 (Clubcard Price) (usually £7.75)

Tesco Rosé Wines April 2024

Cupiolo Pinot Grigio Blush

The confectionary hint on the nose hints that this isn’t in the same style as Provence Rose, and it isn’t. Using Pinot Grigio grapes from Trentino’s high-altitude Alto Adige, it’s full of fruit. Think soft peach, zippy lime, and bitter orange. There’s plenty of crisp acidity too. Stunning with seafood.

Size: 750ml
ABV: 12.5%
Find here: £9.50 (Clubcard Price) (usually £10.75)

Tesco White Wines April 2024

Te Pa Signature Series Sauvignon Blanc

This is everything you want from Marlborough Sauvignon. Vegetal green notes play off against chalky minerality for a super clean feel, but there’s signature gooseberry too, as well as a generous tropical helping – passion fruit and guava mainly. Perfect for vegetarian dinners.

Size: 750ml
ABV: 13%
Find here: £9 (Clubcard Price) (usually £10.50)

Mucho Mas Vino Blanco

It’s a Mucho Mas Fiesta this month at Tesco. This is one of the absolute best white wines of any style under £10. Orchard fruits dominate with the Chardonnay, but Sauvignon and Verdejo bring so much more – floral and fruity. And then the finish – buttery and almost nutty too. Really full and exciting wine.

Size: 750ml
ABV: 12.5%
Find here: £7 (Clubcard Price) (usually £8.50)

Bellingham The Bernard Series Chenin Blanc

This Cape Chenin Blanc beats more expensive rivals hands down. It manages to be rich and refreshing, brimming with peach, bright citrus, and aromatic honey. All of this is supported by the acidic crunch of green apples and pleasant oak. Balanced to perfection.

Size: 750ml
ABV: 13.5%
Find here: £10 (Clubcard Price) (usually £12)

Deinhard Green Label Riesling

Electric acidity steals the show from the sweetness with this Mosel Riesling, with zippy green apple, lemon and lime, and honey. It’s more off dry than the medium stated and would be fantastic washing down a wide array of dishes. At this price, it hits the spot.

Size: 750ml
ABV: 10%
Find here: £6.50 (Clubcard Price) (usually £7.50)

Other Great Discounts Worth Checking Out:

RED WINE:
Kumala Reserve Shiraz – Was £11 Now £9.50
Bellingham Pinotage – Was £11 Now £9.50
Howard Park Margaret River Cabernet Sauvignon – Was £12 Now £10
Dv Catena Tinto Historico Malbec – Was £13 Now £11
Campo V Primitivo Di Manduria – Was £16 Now £14
Trivento Golden Reserve Malbec– Was £16 Now £12.50

WHITE WINE:
Wairau Cove Sauvignon Blanc– Was £8 .50 Now £7.50
Mud House Sauvignon Blanc– Was £10.50 Now £8
Villa Maria Private Bin Sauvignon Blanc – Was £10.50 Now £8.50

ROSÉ WINE:
Mirabeau Pure Provence Rose– Was £16.50 Now £13
Miraval Provence Rose Wine– Was £20 Now £17

If you shop elsewhere then not to worry, check our website for our other up to date Supermarket Bargains!

Have You Ever Tried Oyster Gin?!

Introducing Oyster Gin from Isle of Bute Distillery – a quirky concoction distilled with Loch Fyne Oyster Shells.

For those thinking, this all sounds a bit fishy (see what we did there?!) jump straight off that fence you’re perched on and give it a go as whilst it does have some unconventional botanicals, it's packed full of character and well worth a try.

So, what does Oyster Gin taste like? It’s savoury with notes of citrus and a subtle hint of the sea coming from the Loch Fyne Oyster Shells and seaweed botanicals. Perfect for enjoying neat, it works equally well in a G&T with a cucumber and peppercorn garnish or in a martini that would make James Bond jealous.

However you try it, Oyster Gin is here to add a splash of excitement to your drinking repertoire. Cheers to trying something new and delicious!

Size: 70cl
ABV: 43%
Find here: £33.23