Understanding Rioja

Rioja (pronounced “ree” + “OH” + “kuh”) as we know it is a red wine, made using the Tempranillo grape. Graciano, Mazuelo and Maturana Tinto are also grown in small quantities as blending companions.

What will you taste?

You can expect a Rioja red blend to have complex flavours, earth and leather layered with dark fruit, tobacco, and plum.

A white Rioja has flavours of toffee, raisins, dry fruit and good acidity balanced with great freshness.

A White Rioja you ask?

There is also white Rioja, this is usually made from the grape Viura (this too is almost always made using blending companions). The Izadi white that we sell consists of Viura, Garnacha Blanca, Maturana, Tempranillo Blanco and Malvasia y Torrontes.

Where to find Rioja

Rioja gets its name from its location ‘La Rioja’ which is in North Eastern Spain, it also extends to the neighbouring Basque Country, Navarra and Castilla Y Leon.

Rioja stretches for about 100km along the banks of the river Ebro. It is sheltered from the Atlantic by the mountain range Sierra Cantabria and is sheltered from the Mediterranean by the mountain ranges Sierra de la Demanda and de Cameros. This allows the cool Atlantic and/or warm Mediterranean winds to influence the growing conditions.

There are 3 sub regions of Rioja which have an inevitable effect on the wine/Grape. West to East.

When to drink Rioja, understanding the Classifications

Rioja has a classification board called the Consejo Regulador DOCa Rioja, who inspects the quality of producers to ensure consistency. There are 4 different main styles of Rioja wine.

Generic – No ageing requirements

Crianza – Aged for 2 years. 1+ in barrels.

Reserva – Aged for 3 years (1 year in barrels and 6 months in bottles)

Gran Reserva – Aged for 5 years (2 years in barrels and 2 years in bottles)

Pairing

Rioja traditionally pairs well with ham, fish – tuna/hake, artichokes, asparagus, cheese etc..

So why not join us on the 22^nd of March and see how well it pairs with Lamb!!

Ceri 🙂

Crozes-Hermitage

Producer of the Month – Domaine les Chenêts Crozes-Hermitage

The vagaries of weather had made Madame a bit distracted the last time we visited Domaine les Chenêts a few years ago. They had had some heavy rains and hail which had destroyed a proportion of the crop. By now, the weather had swung to the opposite extreme and the Northern Rhone was subject to blistering hot weather. This meant she wouldn’t do a tasting so we had to bring a couple of bottles home to sample. They have now converted their some 13 hectares of vines to organic farming I’m pleased to say.

Good Value Rhone Wine

Hermitage stands as a beacon of wine excellence. This renowned wine region, often overshadowed by its more famous neighbour, Hermitage, boasts a rich history dating back centuries. With its diverse terroir and dedication to producing exceptional Syrah wines, Crozes-Hermitage has emerged as a hidden gem for wine enthusiasts seeking quality and authenticity.

Syrah

The vineyards of Crozes-Hermitage stretch across rolling hillsides, basking in the Mediterranean climate that graces the Rhône Valley. The region’s soils vary from granite in the north to alluvial terraces in the south, providing a unique canvas for winemakers to craft expressive wines with distinctive characteristics. Syrah reigns supreme here, producing red wines that exhibit a harmonious balance of fruit, spice, and earthy notes, while Marsanne and Roussanne grapes contribute to the production of elegant white wines.

Explore Crozes-Hermitage

If you can, exploring Crozes-Hermitage is a delight. The charming villages dot the landscape and are full of family-owned wineries. Some preserving age-old traditions, other innovative producers pushing the boundaries of winemaking.

Special Offers

This March 2024, we are featuring Domaine les Chenêts as our producer of the month. This weekend to kick it off you can taste it along with other Syrah/Shiraz to compare and it is also available in the pod by the glass. Make the most of the special discount of 10% off the Crozes Hermitage if you buy this month.

Why Not Welsh Wine?

To celebrate St. David’s Day why not open a bottle of fizz to celebrate? Maybe even a Welsh fizz? 10 years ago, we wouldn’t have even thought of this but in the past decade we’ve seen a rapid development in the wine scene here in Wales, both in quality and in drinkability. We are seeing more and more Welsh vineyards producing extremely good wine. Many are winning awards e.g. White Castle Vineyard in Monmouthshire and Conwy vineyards.

What grapes are used?

To battle the harsh and unpredictable climate in Wales, some selected species of grapes must be selected to withstand fungal disease, rot and frost. Solaris is a common grape used all over Wales due to its resilience. It produces aromatic wines with hints of gooseberry, elderflower and citrus fruits that are complemented by good acidity and freshness. Those of you who like a good French Sauvignon Blanc would love this zingy and fresh grape variety.

We are always on the lookout and researching new and interesting Welsh wines and are sampling new local vineyards even as close as Pwllheli! More natural and experimental wines are also being produced in the south of Wales, with use of barrel ageing and fermentation processes using ambient yeasts. Velfrey Vineyard in Pembrokshire produce a wine named, simply, ‘Naturiol’ made  with Seyval Blanc grapes “naturally fermented meaning no added yeast or sugar, half in stainless steel and half in old oak barrels that were previously used for white Bordeaux which lends the gentle smoky flavour.” [1] Only 7% in alcohol, this wine is super zesty and interesting and perfect for those in search for low alcohol alternatives but with plenty of oomph.

[1] Velfrey Wines, Velfrey Vineyard, Naturiol, Seyval Blanc

Welsh Sparkling Wine

A good array of traditional method (Champagne method) sparkling wines are also being produced. Montgomery Vineyard sparkling wines are among a very popular selection, ranging from crisp and dry to sweet and fruity. The Seyval Blanc is a particular favourite, expressing aromas of pear drops, crisp green apples and a floral touch. See for yourself and taste this exciting wine from the comfort of your own home with a virtual tasting hosted by Llinos and Dylan on the 1^st of March. For more information follow the link: Montgomery Virtual Tasting

Osian

Dry January

Let’s face it, I’m not going to join the Dry January army and give up drinking wine for a month. Not even a week actually! I recognise that for my physical and mental health, a moderate consumption is necessary. However, I would no more aim to practise this for just a month any more than I would eat fruit and veg for just one month of the year.

Dry January or Less Wet Year?

In a world that often advocates extreme resolutions, embracing a year-round approach to reducing wine intake offers a more sustainable and realistic perspective on healthier living. Rather than succumbing to the pressure of Dry January, the long-term benefits of moderation are more compelling. Cultivating mindful drinking habits throughout the year has a far better chance of success with me than deprivation. By consciously savouring and thinking about what I’m drinking I find it really does slow down my drinking naturally. I can hear howls of laughter from my friends as I write. Ok, I’m not saying I’m always successful but it’s definitely more likely to fit in to my lifestyle you rotten lot!

Drink Well, Drink Less

It follows that if I’m drinking less, I can, if I want to, spend more on that bottle. That’s my logic and I’m sticking to it. A more complex wine may have more flavour and depth and I find that trying to label those flavours and aromas changes my approach to drinking. We’d like you to join us having fun learning about producers and the wine they make all year around. So to kick off we’re doing ’Try-January’ with Osian’s choice of 2 wines you may not have sampled.

Cantinarte, Ode Montepulciano DOC

The grape is Montepulciano. It’s from south-east facing slopes in Chieti on silty clay soils, long maceration in stainless steel tanks to preserve freshness. No oak but still has body and is robust with good structure. A wine with dark berry fruit, big power and structure. Francesca is a biodynamic and organic producer of wine and olive oil. Have a look at her site.

Madonnabruna, Pecorino

This lovely Pecorino (it’s the name of the grape as well as a cheese) has aromas of acacia, jasmine, lemon blossom, yellow fruit and nuts. These are followed by flavours of apricot, peach, pear and lemon with a mineral edge.

Make Wine Your Hobby

These are available to try in the bar and you can buy them online with the code ‘TryJanuary’ for a postage discount of £5. So new year, new beginnings and there is so much to learn. Make wine your hobby!

Eiswein in Canada

Exploring the Frozen Elegance of Canadian Eiswein

My first surprise was to see grape vines growing wild. I spotted them immediately as we walked along a local footpath on my first day there. I have never witnessed this before, they twist and turn and bind themselves to the very tops of the trees. Pointing them out to Maggie I said that I had read about how virulently they grow. But this was first hand evidence that I had never seen in Europe. I’m assuming it’s the phylloxera resistant American vines that enables this. Nearly all European cultivated vines are grafted to American rootstock to avoid this devastating little bug.

However, they were acidic and sharp to the taste and what I was more interested in was the delicious Eiswein. Canada has established itself as a global leader in producing some of the finest sweet wines. When it comes to Eiswein, Inniskillin stands out as an emblem of excellence. I went with my Canadian relatives to this lovely vineyard to sample some of these delicious dessert wines.

Eiswein: A Natural Wonder

Eiswein is a luxurious dessert wine made from grapes that have naturally frozen on the vine. We used to import our own from K+K in Austria. However, the climate has not permitted its production for a while sadly. I think the last one was 2014. The freezing of the water content in the grape concentrates the sugars and flavours. This result is in a wine of exceptional sweetness and complexity.

Inniskillin: The Canadian Eiswein Trailblazer

Inniskillin Vineyards were founded in 1975 by Donald Ziraldo and Karl Kaiser. They played a pivotal role in establishing Canada’s reputation as a producer of world-class ice wines. Located in the heart of the Niagara Peninsula, Inniskillin benefits from a unique terroir that’s ideal for Eiswein production. I was curious as to how the up to -30°C winter temperatures didn’t kill the vines. However, my cousin Kevin pointed out the great big escarpment rising out of the flat Ontario lands. This, along with the vast bodies of water (Niagara and Lake Ontario) create that essential rise in temperature. Therefore the vines are not killed by hard frost.

The Harvesting Process

The key to crafting exceptional Eiswein lies in the timing of the harvest. Grapes for ice wine must be picked when the temperature drops to around -8°C (17.6°F) or lower. Typically in the early hours of the morning. This meticulous process requires a dedicated team of vineyard workers who brave the frigid temperatures to hand-pick the frozen grapes.

Grape Varieties

Inniskillin specializes in several grape varieties for Eiswein production. Riesling, Vidal (Terri’s favourite), and Cabernet Franc are among the most popular. Each grape variety brings its own unique characteristics to the final wine. This results in a diverse portfolio of ice wines to suit different palates. I have of course bought some home for us all to try. So it’s a pudding night for the staff soon! Some lovely fruity puddings or delicate sponges will complement them well. Dylan might make his Cointreau ice cream and some creamy blue cheese for the Cabernet Franc – I get so excited!

Martin Freixa Old Vines 2020

Martin Freixa – a visit from the producer

Today we tried the Martin Freixa wine – with the producer! What a treat. It’s a good job I liked the wine isn’t it? It was rich, full, and fruity. This wine is Limited Edition, with only 5000 bottled, the bottle we opened was number 4860! And it is exclusive to us in the Uk.

The label has Joaquim’s picture on it. His red glasses were in colour, but they were too striking, so he opted for a plainer look!

The wine comes from Montsant, a once ‘forgotten’ region and is a high-end wine region. The climate is Mediterranean with continental influences. Summers are dry and rainfall only occurs in Autumn. The vineyard is 3.7 hectares. The grape is 100% Samso (also known as Carignan)

70 Year Old Vines

The vines are over 70 years old, they need little water, and don’t produce many grapes. The old vines are known for a softer, rounded wine, low in tannins. On tasting, I agree. It is very pleasant.

Joaquin (Kim) says that the wine on a hot day could be chilled at 15 °C to soften the alcohol.

Ceri

Penderyn Single Malt Whisky

Penderyn Single Malt Whisky has been successful in gaining protection in law as a Welsh product in the UK. PGI means Protected Geographical Indication and it is the 20th product from Wales to achieve GI accreditation, following in the footsteps of the protected designation of origin (PDO) for Welsh wine and the protected geographical indications (PGIs) for wine, cider and perry.

The Welsh whisky industry is growing in importance and is estimated to account for some £23 million of combined revenues this year. This is very impressive in an industry that had all but died out. Read more about the history of Welsh Whisky here. These days, you can visit the Penderyn Distillery in the tiny little village of Penderyn in the Bannau Brycheiniog (Brecon). They have also opened a site in Llandudno and the old copperworks in Swansea. Whichever one you choose the sites and buildings

The Legend pictured above is a Madeira-finish single malt whisky, bottled at 41% abv. (43% in the USA). It is a clean and well-balanced whisky which is smooth and fresh. It has a long finish of Madeira cake and sultanas. There are many others to choose from and there are miniatures available that make handy gifts or samples to choose which one you like the best! Have a look at our selection in our online shop.

What Wine goes with Lamb?

We are often asked what wine matches certain foods and we really enjoy the challenge of choosing something good. So what wine goes with lamb? It’s a classic meat from North Wales and much loved by visitors and locals. My brother John farms lamb that graze overlooking the beautiful Cardigan Bay, if they were any closer to the sea they’d need snorkels. Richard, our local butcher at Roberts Brothers supplies Dolgellau all year round with some of the best lamb.

What Wine goes with Lamb – Rioja?

So, what do we recommend with lamb? Well, I always open with ‘drink what you enjoy’ and I wouldn’t dream of calling it more than a bit of fun when we do food and wine matches. But it does sometimes really, really work and then it does indeed become food heaven. We do tend to immediately go to a Rioja which is often served with lamb in Spain. Dylan has a much told story of the time when he shared a glass with Javier from Presagio whilst devouring sweet little lamb cutlets cooked on a fire made from the little sticks of vine prunings. He gets to have all the fun!

What wine goes with Lamb – Bordeaux?

Bordeaux reds are also a good match for a grilled piece of lamb such as rack or chops. If it’s a rich slow cooked dish I may opt for something really full like a Malbec or a Rhone red. Dylan’s Riojan Lamb from our book Rarebit and Rioja is delicious and really easy to prepare so here’s the recipe below. Rioja would be a fine match for this but also you could try something different such as Mencia which is juicy and light and will not be too hard on the delicate, sweet flavour of a leg of lamb.

Let’s Get Spicy!

One of my favourite recipes for a shoulder of lamb is from Lisa Fearn’s book. It is cooked in spice, wine and citrus for at least 4 hours until the meat drops off the bone and every ounce of fat has melted away. I mess around with my own version now and sometimes add honey or a new spice combination. Dylan will also finely chop leftover lamb and make a creamy and spicy sort of hash with peas in it to go with rice or your favourite grain. These are dishes that could support a flavour bomb of a Riesling. I would opt for a slightly off-dry if there are spices and cream – why not?

Enjoy your Welsh Lamb!

Whatever you choose, make sure you enjoy it. Remember it’s all about fun and enjoyment with family and friends. Experimenting is all part of the adventure and hopefully we can contribute to making it enjoyable. Let me know if you would like a food match article for a certain food – I’ll do my best!

Llinos

Wine Waste

The equivalent of some 650 million bottles of wine are thrown away every year in the UK. I was shocked when I first read about this wine waste and immediately cross-referenced to see if it could possibly be true. It seems that it is indeed true. How on earth does this happen?

I suppose it shouldn’t come as a surprise really, as a society, we are extremely wasteful. Mountains of food are shamefully ditched every year and clothing bought almost as disposable items so wine waste is just another statistic. I just thought alcohol would be something no-one would be willing to ditch!

Why do People throw away Wine?

The most common answer is that it is left over and they aren’t sure if it is ok to drink. Sometimes I was told that they simply don’t like the wine or maybe they thought it was ‘off’ in some way. A common one was that a bottle was too much for one or two people and they don’t drink more than once a week or a fortnight. This is a particular problem for someone living alone.

So What’s the Answer to Wine Waste?

Firstly, think carefully about the wine you buy. If quantity is the problem then buy half bottles which will give you 3 small glasses. Better still, cans. These are by far the better for the environment and we have some excellent quality wines in a can and a range of styles. My favourite is the sparkling Riesling which Kiss of Wine produce. A 250ml can is a large glass or 2 small glasses. Cans chill quicker and are super-recyclable. They are great for picnics – nice and light!

Getting it Right

I would say this wouldn’t I, but buy from independent shops. In Dylanwad we pride ourselves on a policy of continuous professional development. Dylan and I and our staff visit vineyards, train and taste in-house and offer the opportunity to sit professional exams. This means we all have or are growing in confidence to give customers advice to buy a wine they’ll enjoy and encourage them to experiment. It’s a different matter if a wine is faulty. Seal it with the cork and take it back immediately so the merchant can assess what is wrong with it. Remember that sediment or lumps of tartrate crystals in your wine are not faults and don’t harm the wine. Neither is a bit of mould on the top of the cork a problem.

Drink it!

Wine doesn’t go off in a day or two. In fact, it will just slowly oxidise so drink it if you liked it! You can invest in a simple preservation kit where you pump the air out of the wine such as Vacu Vin. There is also the more expensive Coravin that allows you to extract a glass without affecting the wine in the bottle. If you seal the wine and keep it in the fridge if it’s white or sparkling it will keep for up to a week. Sparkling a few days (no silver spoon, just seal it). It’s not going to harm you or make you ill. It may just lose a bit of flavour. Port, sherry and dessert wines will keep for longer because of the alcohol level or sugar. Taste them and drink them!

Using left-over Wine

I keep leftover red, white or rosé for up to a couple of months or more. Even if you didn’t like the wine it will add richness and flavour to your sauces and stews. Use red wine in meat or bean stews or gravy. Pour it around a beef or lamb pot roast. White wine similarly goes in chicken gravy or creamy pasta sauces. Recently, I made poached pears with a left-over white which we thought was pretty undrinkable! (Not one of ours I hasten to add!) Add sugar, mixed sweet spices, a cinnamon stick, cardamon pods and poach your pears in the liquid. A wine transformed! So give it a go and let’s cut down on the wine waste in the UK.

Llinos

Welsh Wine Week

Welsh Wine Week 2nd – 11th June

Welsh Wine Week celebrates the great wineries in Wales every year. In our shop, we stock a range of Welsh wine. Without fail, a number of customers will be surprised that we produce wine in Wales at all. If you want to see the ever-growing list of Welsh vineyards, pop over to the Vineyards of Wales website – you’ll be amazed!

Quality

Another thing that surprises customers is the quality of Welsh wines. The growers from all over Wales are well educated in their field and forever developing and experimenting. It’s a real treat to see biodynamic and organic practises in vineyards such as Ancre Hill. This of course is no mean feat in a country like Wales where keeping disease and rot at bay is tricky and a bit easier in a warmer, drier climate.

What’s New?

I cannot keep up with the new vineyards in Wales and this is very exciting. I think the newest development that promises to be a real a game changer is Robb and Nicola Merchant’s plans to develop a winery. If this is successful, it means they can produce their award winning wines on site as well as make wines for other Welsh growers.

Support the Development of Welsh Wine

You can be a part of this exciting project. White Castle have established a Crowdfunding page to raise funds and there are a number of options for you to choose. Have a look and see if you fancy supporting their brave development. It’s this kind of ‘go-for-it’ spirit that will help carve out a promising future for the Welsh wine industry.

Welsh Wine Week in Dylanwad

If you call in to our shop/cafe/bar during that week, we will have a range of Welsh wines for you to taste. Come and see for yourself what the fuss is about if you haven’t tried them before. Alternatively, just enjoy a glass and relax or pop onto our website to discover Welsh wine! Iechyd da!