Barrels & Bottles Wine Blog
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A note from Benoit Marguet on the latest releases from his estate:
"Since 2002, It is now common to get not exiting summers followed then by sunny warm days in September and October. Once again it happened in 2008 where, after a wet trio of June July and August who turn down the yields due to mildew pressure, September did the great job we all expected earlier with.
Next to non-stop sunny days, we had very cold nights (towards 3°celsius) which preserve high acidity, and no botrytis developments! Sugar level and acidity are as high as in 1996. There's no doubt it will be a great Vintage in Champagne, in the range of 1988 and 1996. The flavours over the tanks have rarely been so elegant, so we look forward to taste the still wines to confirm.
Champagne Marguet,
Our House recovers 3 hectares more this year from family vineyards , all located in the Grand cru village of Ambonnay. Ambonnay is surely today the most coveted Grand Cru village among the Pinot Noir based ones, and that's definitely fantastic for us.
In order to hold our level of quality linked to our crafted barrel fermentation, we invest in barrels of the finest grain, much more in the last months.
We shall be releasing later this year or early next year a few more wines:
* Vintage 2003 Rose Grand Cru
* Reserve Grand Cru in Jeroboams (3 liters) and Mathusalems (6 liters).
* Vintage 2000 Grand Cru Cuvee Maxime (special one), named after my son representing the 6th generation and born in 2000.
Not so many Houses do release Vintage Rose, since it is quite difficult to elaborate. I am sure you will enjoy this one, quite spectacular in fruit power. This is our second Vintage Rose, the first one being 1999, and the success of its sales motivated me to continue, when a year is appropriate..."
Benoit Marguet
"Since 2002, It is now common to get not exiting summers followed then by sunny warm days in September and October. Once again it happened in 2008 where, after a wet trio of June July and August who turn down the yields due to mildew pressure, September did the great job we all expected earlier with.
Next to non-stop sunny days, we had very cold nights (towards 3°celsius) which preserve high acidity, and no botrytis developments! Sugar level and acidity are as high as in 1996. There's no doubt it will be a great Vintage in Champagne, in the range of 1988 and 1996. The flavours over the tanks have rarely been so elegant, so we look forward to taste the still wines to confirm.
Champagne Marguet,
Our House recovers 3 hectares more this year from family vineyards , all located in the Grand cru village of Ambonnay. Ambonnay is surely today the most coveted Grand Cru village among the Pinot Noir based ones, and that's definitely fantastic for us.
In order to hold our level of quality linked to our crafted barrel fermentation, we invest in barrels of the finest grain, much more in the last months.
We shall be releasing later this year or early next year a few more wines:
* Vintage 2003 Rose Grand Cru
* Reserve Grand Cru in Jeroboams (3 liters) and Mathusalems (6 liters).
* Vintage 2000 Grand Cru Cuvee Maxime (special one), named after my son representing the 6th generation and born in 2000.
Not so many Houses do release Vintage Rose, since it is quite difficult to elaborate. I am sure you will enjoy this one, quite spectacular in fruit power. This is our second Vintage Rose, the first one being 1999, and the success of its sales motivated me to continue, when a year is appropriate..."
Benoit Marguet
Missed the Terry Wogan BBC Radio 2 show? Listen to the the man himself enthusing over our Sporting Chefs charity event in MP3 format
Terry Wogan MP3 1.1mb (1m 12s)
Terry Wogan MP3 1.1mb (1m 12s)
Labels: charity
The menu for the Sporting Chefs charity dinner for Children in Need has just been released:
Champagne & Canapes
oOo
Confit of Duck & Guinea Fowl Terrine on a Bacon and Pinenut Salad with Cranberry Chutney
Chefs : Lee Richardson & Scott Sellars
oOo
Platter of Seared Fish
Chefs : Brian Deane & Simon Tracey
oOo
Pan-fried fillet of Derbyshire Beef on braised shin of beef, red wine, shallots and mushroom sauce
Chefs : Jamie Baulch & Chris Adams
oOo
Pink Peppercorn Cheesecake with Strawberry and Balsamic Vinegar Syrup
Chefs : John Beresford & David Hirst
oOo
Coffee and hand-made Truffles
Champagne & Canapes
oOo
Confit of Duck & Guinea Fowl Terrine on a Bacon and Pinenut Salad with Cranberry Chutney
Chefs : Lee Richardson & Scott Sellars
oOo
Platter of Seared Fish
Chefs : Brian Deane & Simon Tracey
oOo
Pan-fried fillet of Derbyshire Beef on braised shin of beef, red wine, shallots and mushroom sauce
Chefs : Jamie Baulch & Chris Adams
oOo
Pink Peppercorn Cheesecake with Strawberry and Balsamic Vinegar Syrup
Chefs : John Beresford & David Hirst
oOo
Coffee and hand-made Truffles
Labels: charity
A word of praise for the technical guys at UPS, our delivery couriers. Their new system is now fully linked to our order software enabling us to :
* process order much more quickly
* automatically email customers with tracking numbers
* allow better in-house traceability of orders
Not only are their little brown delivery vans cool so are their engineers. Top people.
We should be able to shave a day off delivery times at the busy Christmas period thanks to this new integration - so you get to enjoy your wines sooner!
* process order much more quickly
* automatically email customers with tracking numbers
* allow better in-house traceability of orders
Not only are their little brown delivery vans cool so are their engineers. Top people.
We should be able to shave a day off delivery times at the busy Christmas period thanks to this new integration - so you get to enjoy your wines sooner!
Labels: news
Listen out for news regarding our Sporting Chefs charity cooking event for BBC's Children in Need on Terry Wogan's Radio 2 show tomorrow (Tuesday 23rd September).
Last year we raised £17,000 for Children in Need through our bottles of wines signed by Premiership football managers. Hopefully this year we can raise even more money for this very worthy charity.
Last year we raised £17,000 for Children in Need through our bottles of wines signed by Premiership football managers. Hopefully this year we can raise even more money for this very worthy charity.
We have just had a discussion in the office about products which are such good quality but just do not sell that well. We all decided that Franken Wines seem to be at the top of the list.
The quality is beyond reproach, they go perfectly with food and do not suffer the typical German affliction of containing too much sugar. They are dry, balanced and impeccably well behaved. So why don't they fly off the shelves like iPods at Christmas?
We can only put it down to the bottle shape. The traditional flagon was copied by Mateus Rose and suffers with the association. The bottle shape will also not sit in a standard wine rack or gift bag. That's it. That is all we could think of... the bottle shape.
Look beyond the bottle and try the wines from Franconia. They are guaranteed to add a new string to your range.
The quality is beyond reproach, they go perfectly with food and do not suffer the typical German affliction of containing too much sugar. They are dry, balanced and impeccably well behaved. So why don't they fly off the shelves like iPods at Christmas?
We can only put it down to the bottle shape. The traditional flagon was copied by Mateus Rose and suffers with the association. The bottle shape will also not sit in a standard wine rack or gift bag. That's it. That is all we could think of... the bottle shape.
Look beyond the bottle and try the wines from Franconia. They are guaranteed to add a new string to your range.
Rangemaster Don Their Football Boots and Cook Off For Charity
Published 12 September 2008 by Barrels & Bottles.
On Thursday 2nd October 2008, Rangemaster will be hosting a star-studded charity cooking evening to raise money for Children In Need and the Rangemaster Coghlans Foundation in Chesterfield.
The night will see football legends swap their shin-pads for aprons and get behind the stoves to create a luxury 3-course meal for a line-up of lucky guests. The soccer chefs include:
Chris Waddle (former Sheffield Wednesday and Spurs player)
Brian Deane (former Sheffield United & England Striker)
Simon Tracey (former Sheffield United Goal Keeper)
David Hurst (former Sheffield Wednesday striker)
John Beresford (former Newcastle and England player)
John Duncan (Manager of Chesterfield FC)
As part of the stellar dinner hosted at the Coghlans Cook School in Chesterfield, one lucky diner will be able to take home their own piece of the action. Rangemaster will be auctioning off a glamorous 90cm duel fuel range cooker, which will appeal to any aspiring Gordon Ramsay.
The Rangemaster Coghlan Foundation, which offers cookery courses in Sheffield and Chesterfield, will invest the money raised on the night to run courses for parents of children at schools in the local area giving them ideas of how to cook healthy, tasty and low-cost meals during the week. This scheme runs in conjunction with "Let's Get Cooking", a lottery funded organisation headed up by cooking guru, Pru Leith.
For match-side tickets, please contact Janet Coghlan 01246 453131 or book online. Tickets cost £75 and proceeds go towards Children In Need and the Rangemaster Coghlans Foundation.
The night will see football legends swap their shin-pads for aprons and get behind the stoves to create a luxury 3-course meal for a line-up of lucky guests. The soccer chefs include:
Chris Waddle (former Sheffield Wednesday and Spurs player)
Brian Deane (former Sheffield United & England Striker)
Simon Tracey (former Sheffield United Goal Keeper)
David Hurst (former Sheffield Wednesday striker)
John Beresford (former Newcastle and England player)
John Duncan (Manager of Chesterfield FC)
As part of the stellar dinner hosted at the Coghlans Cook School in Chesterfield, one lucky diner will be able to take home their own piece of the action. Rangemaster will be auctioning off a glamorous 90cm duel fuel range cooker, which will appeal to any aspiring Gordon Ramsay.
The Rangemaster Coghlan Foundation, which offers cookery courses in Sheffield and Chesterfield, will invest the money raised on the night to run courses for parents of children at schools in the local area giving them ideas of how to cook healthy, tasty and low-cost meals during the week. This scheme runs in conjunction with "Let's Get Cooking", a lottery funded organisation headed up by cooking guru, Pru Leith.
For match-side tickets, please contact Janet Coghlan 01246 453131 or book online. Tickets cost £75 and proceeds go towards Children In Need and the Rangemaster Coghlans Foundation.
Michelin Star Chef Raymond Blanc, Chef-Patron of Le Manoir aux Quat’ Saisons returned to our screens last night on "The Restaurant"... where 9 couples compete for the chance to open their own restaurant backed and supported by the Maestro himself.
If you were not any of the 9 lucky couples then relax, watch the show with a glass of your favourite wine from one of Raymond Blancs own design of Precision glasses made by Spiegelau - the World famous manufacturer of top quality glassware.
His range includes, amongst others, a stunning Bordeaux Glass (which handles like a dream and is a delight to drink from) and a traditional water tumbler.
Raymond Blanc Precision Glasses....
If you were not any of the 9 lucky couples then relax, watch the show with a glass of your favourite wine from one of Raymond Blancs own design of Precision glasses made by Spiegelau - the World famous manufacturer of top quality glassware.
His range includes, amongst others, a stunning Bordeaux Glass (which handles like a dream and is a delight to drink from) and a traditional water tumbler.
Raymond Blanc Precision Glasses....
Labels: accessories, glasses
Not being a follower of football I am a little bemused at everyones reaction in the office to the arrival of Brian Deane.. never have the CCTV monitors been so closely watched... this man has achieved god-like status around here.
Brian is here ahead of our charity SportingChefs event in October
Brian is here ahead of our charity SportingChefs event in October
Another surprise drop in visit on Saturday by my cousins resulted in yet another test for the authors wine cellar and culinary skills... which went as far as dialing for a Chinese meal from the local take-away. I have to admit to feeling hungrier than usual (yes it is possible) so there was a mass of assorted stir-fry food in the middle of the dining table for people to get stuck into.
My usual Sauvignons were rested for a more simpler food so it was left to either a bottle of Domaine Camplazens Viognier from the Languedoc or the Koberner Weisenberg Riesling Kabinett from the Mosel region of Germany.
I was favouring the Riesling I have to admit. I have a secret love for German wines stemming back to when I first joined the company and looking to expand my wine knowledge. Alas my sales pitch failed and the Viognier was opened. I was glad I was swayed.
The wine really stood up very well against the rich, spicy Chinese food. Viognier tends to create strongly textured white wines and the use of the French oak really lifted the wine into the heavy-weight category. Even the crispy beef in Cantonese sauce was duly tamed and excited by the offering.
With no ice to hand the bottle did start to warm over the course of the dinner to a noticeable detriment. This was quickly resolved by a quick blast in the freezer to drop it back to optimum drinking temperature again. I have a bad habit of doing this and typing this has decided for me it is time to find a new ice bucket to chill my wines during meals.
My usual Sauvignons were rested for a more simpler food so it was left to either a bottle of Domaine Camplazens Viognier from the Languedoc or the Koberner Weisenberg Riesling Kabinett from the Mosel region of Germany.
I was favouring the Riesling I have to admit. I have a secret love for German wines stemming back to when I first joined the company and looking to expand my wine knowledge. Alas my sales pitch failed and the Viognier was opened. I was glad I was swayed.
The wine really stood up very well against the rich, spicy Chinese food. Viognier tends to create strongly textured white wines and the use of the French oak really lifted the wine into the heavy-weight category. Even the crispy beef in Cantonese sauce was duly tamed and excited by the offering.
With no ice to hand the bottle did start to warm over the course of the dinner to a noticeable detriment. This was quickly resolved by a quick blast in the freezer to drop it back to optimum drinking temperature again. I have a bad habit of doing this and typing this has decided for me it is time to find a new ice bucket to chill my wines during meals.
Labels: camplazens, viognier, wine
Last night saw a fantastic dinner based around the wines of Schlumberger of Alsace, France. Hosted by the enigmatic Severine Schlumberger herself the dinner featured the entire range of wines as produced by her Uncle.
Alsace wines have always paired well with food and Schlumberger proved this beyond doubt. Delicate, fresh, impeccably clean and amazingly well balanced the wines partnered each course with perfection... each bringing the best flavours and textures from each other.
Sarting with Confit of Salmon on a corriander infused salad, matched with a pair of Rieslings , moving through fillet of Pork wrapped in Morrel mousse with babay vegetables, which went stunningly with the 2005 Princes des Abbes Pinot Gris. A lively balance of ripe grapefruit and deep fruit aromas worked exceptionally well with the slightly fatty texture of the Pork with a very light Jus Lie.
The winning combination was undoubtedly the Pink Peppercorn Cheescake with a Black pepper Tuille and a Strawberry mint and Blasamic salsa, served with a pair of excellent gewurztraminers.
An excellent night with great food and Severine gave a super account of the philosophy behind Schlumberger estate.
Alsace wines have always paired well with food and Schlumberger proved this beyond doubt. Delicate, fresh, impeccably clean and amazingly well balanced the wines partnered each course with perfection... each bringing the best flavours and textures from each other.
Sarting with Confit of Salmon on a corriander infused salad, matched with a pair of Rieslings , moving through fillet of Pork wrapped in Morrel mousse with babay vegetables, which went stunningly with the 2005 Princes des Abbes Pinot Gris. A lively balance of ripe grapefruit and deep fruit aromas worked exceptionally well with the slightly fatty texture of the Pork with a very light Jus Lie.
The winning combination was undoubtedly the Pink Peppercorn Cheescake with a Black pepper Tuille and a Strawberry mint and Blasamic salsa, served with a pair of excellent gewurztraminers.
An excellent night with great food and Severine gave a super account of the philosophy behind Schlumberger estate.
It really is a tough life being a wine merchant. Today the office is filled with various Christmas cakes, biscuits and chocolates which all need testing to see which will make it into our Christmas wine and food hampers.
This sounds like a dream task and everyone in the office was too excited about the prospect of eating Christmas cake on a Thursday in September. The amateurs soon fell by the wayside leaving only the dedicated gluttons and the buyers left in the running. Dominic Field was the surprise combatant managing to try every cake on display. A stunning performance.
Everyone can rest assured we have selected some fabulously tasty cakes and chocolates for this years wine hampers.
This sounds like a dream task and everyone in the office was too excited about the prospect of eating Christmas cake on a Thursday in September. The amateurs soon fell by the wayside leaving only the dedicated gluttons and the buyers left in the running. Dominic Field was the surprise combatant managing to try every cake on display. A stunning performance.
Everyone can rest assured we have selected some fabulously tasty cakes and chocolates for this years wine hampers.
Forget polystyrene and plain brown card when sending wines through the post... you can now send 6 bottles of wine through the post complete with a wine rack!
Costing the same as standard transit boxes but with the added benefit of an instant wine rack already assembled. Simply lift out of the outer box and you have an instant wine rack complete with any 6 bottles of wine or Champagne.
Made from recycled card, the RackPac is stackable and can be replenished many times over. We have undertaken test deliveries with delivery couriers with 100% success. The wines and RackPac arriving undamaged.
Bespoke printing and colours are available on short-run quantities making the RackPac also suitable for corporate branding, counter top displays in off licenses and for the gift market for winery promotions.
Full details due very soon.
Costing the same as standard transit boxes but with the added benefit of an instant wine rack already assembled. Simply lift out of the outer box and you have an instant wine rack complete with any 6 bottles of wine or Champagne.
Made from recycled card, the RackPac is stackable and can be replenished many times over. We have undertaken test deliveries with delivery couriers with 100% success. The wines and RackPac arriving undamaged.
Bespoke printing and colours are available on short-run quantities making the RackPac also suitable for corporate branding, counter top displays in off licenses and for the gift market for winery promotions.
Full details due very soon.
Highfield Winery are pleased to announce that after an international search they have appointed Pete Coldwell to the role of Sales and Marketing Manager. This new role will be based in Marlborough and Pete will be responsible for managing all aspects of our sales and marketing strategy.
Pete moved to New Zealand from the UK with his Kiwi wife and children 16 months ago, since then he's been the Export Director for C J Pask wines in Hawkes Bay. His background in the UK was in the hospitality sector, including marketing, sales and operations roles. He has had his own consultancy company for the last few years and carried out a number of wine reviews for large UK bar operators.
Pete moved to New Zealand from the UK with his Kiwi wife and children 16 months ago, since then he's been the Export Director for C J Pask wines in Hawkes Bay. His background in the UK was in the hospitality sector, including marketing, sales and operations roles. He has had his own consultancy company for the last few years and carried out a number of wine reviews for large UK bar operators.
Labels: highfield, new zealand, news
With great trepidation I have hit 30 years old this weekend, on the 30th of August. I will be trying to put a brave face on and celebrate in fine style but this may be difficult as I feel over the hill.
I have been constantly checking my hair line for any signs that it may be retreating faster than the British coast line. There isn't much I can do about hitting the big 30 so I will be out and about having a few drinks this weekend with friends and work mates on the plus side now I am a mature middle aged man this could be a great excuse to drink red wine, and perhaps I may smoke a pipe while wearing slippers. I might even come dressed for work in a tweed suite with brief case.
This may be some kind of mid life crisis but I have noticed I keep putting pens in my shirt pocket like my old school teachers. I'm off to do something sensible.
by Matt Thompson
I have been constantly checking my hair line for any signs that it may be retreating faster than the British coast line. There isn't much I can do about hitting the big 30 so I will be out and about having a few drinks this weekend with friends and work mates on the plus side now I am a mature middle aged man this could be a great excuse to drink red wine, and perhaps I may smoke a pipe while wearing slippers. I might even come dressed for work in a tweed suite with brief case.
This may be some kind of mid life crisis but I have noticed I keep putting pens in my shirt pocket like my old school teachers. I'm off to do something sensible.
by Matt Thompson
Labels: news
John Higgins
Barrels and Bottles
Unit 5b Broom Business Park, Bridge Way, Sheepbridge
Chesterfield
,
Derbyshire
,
S41 9QG
England
01246 453399
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