‘What to Drink with Dinner’ Wine Tasting

The RSC Sports and Social Club arranged another fun tasting at Cambridge Wine Merchants last night. Probably the highlight of the tasting was the guide, Edward Kelleher, who was very knowledgeable, down to earth and fun! There were about 30 people from the RSC and guests. We tasted—

Aperitif:

  • Prosecco Extra Dry, Beato Bartolomeo, Breganze, NV (£9)
  • Manzanilla La Gitana, Bodegas Hidalgo, Jerez, NV (£10)

A few Whites:

  • Semillon, Brokenwood, Hunter Valley, Australia, 2007 (£11)
  • Pinot Gris, Cave de Hunawhir, Haut-Rhin, Alsace, 2005 (£13.50)
  • Bourgogne, Jean Latour-Labille, Burgundy, France (£23)

Reds:

  • Tinta Roziz & Touriga Franca, Altano, Duoro Valley, Portugal, 2006 (£5.50)
  • Chateau la Grandt Clotte, Lussac Saint-Emillion, Bordeaux, 2005 (£13)
  • Shiraz ‘White Lees’, Gemtree Vineyards, McLaren VAle, Australia, 2006 (£23)

Afters:

  • Chateau des Tour, Sainte-Croix-Du-Mont, Bordeaux, 2005 (£11)

I didn’t find it that inspiring a collection. Maybe I’ve been spoiled by too much good wine from Majestic (thanks Michael! 🙂 ) or maybe I wasn’t in the mood last night. The sherry was great, but I know La Gitana well. The Pinot Gris was lovely and well made, and was the most enjoyable wine of the evening for me. I didn’t like the metallic semillon from Australia, too acidic and the mineral nature was too strong and reminded me of CFCs out the back of a broken fridge. The two expensive wines were good, but at half the price! The portugese wine was good value as a glugger, and at £11 a bottle I would have been happy with the desert wine. I actually bought a bottle of New Zealand Pinot Noir on my way out (well it was pay day!) and I hope this will be good because I hadn’t tasted it!

Amongst other things, we learned from Edward was that La Gitana is made ‘en flor’, which means that the wine is fermented open to the air and that a cap of natural yeast floats on the wine and helps reduce oxidation. The Bourgogne was a much better qaulity wine that the labeling might suggest—this is because the producers in Burgundy can only put forward a certain percentage of their beast grapes for the top quality wines and even if they have loads of great grapes, these have to go into a lower classification. Bourgogne is the lowest classification but the qaulity of this wine was better than it could have been (and thus £23 a bottle). I wasn’t convinced about the value for money! We also learned that the Pinot Gris, a medium wine, went really well with salami. The food tasting went well, and we had olives to match with the sherry (good), pate, tomatoes and cheese.

Wine Tasting at Cambridge Wine