Wine of the Week - Summer Pick of the Bunch Cases
This August we bring you our latest Picks of the Bunch which were chosen by Christian with contributions from the rest of the team. We have selected some excellent wines in two cases which are the Best of the Med and Discover Better.
Best of the Med (To see full case click here)
Rocca del Dragone Falanghina 2013
Falanghina is relatively little know variety in the UK but it's gaining popularity. The Rocca dell Dragone comes from the name given to the municipality by the conquering Normans who made it this far south (Campania, Italy). Remarkably clean and crisp. Citrus, flowers and faintest notes of almond and melon, perfect pairing with all sorts of seafood or chicken pasta, and Spaghetti alla Puttansca.
Paolo Leo Salice Salentino Riserva 2010
From a seventh generation family operation in San Donaci, Puglia. A field blend of 35 year old Negroamaro and Malvasia Nera di Lecce planted using the albarello method (free-standing bush vines). It's quite deliciously fruity, and then mellow in the glass and sits well with food, developing enough new flavours for me to want to open a second (or third) bottle.
Discover Better (To see full case click here)
Porvenir Laborum Torrontes 2015
Young owner, Lucia Romero's vision is to produce wines with a view to the future, rooted in the past. 'Porvenir' means 'the future' and, situated in the Cafayate area of the Andean Salta region, these wines are produced from amongst the highest vines in the world, 1,750 metres above sea level. This wine has good character, fruity and fresh. Intense and elegant with aroma of flowers like roses along with citric notes and fresh young and fruity in the mouth.
La Giaretta Valpolicella Ripasso Classico Superiore 2013
At La Giaretta the grapes used for the Ripasso are the same as Amarone, just harvested at a different times. La Giaretta makes a more savoury and complex style with bags of rich, brooding dark fruit. This calls for some pretty serious meat as accompaniment.
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Christians Recipe of the week:
Thai style mussels which will take around 10 minutes from start to finish. First clean & scrub the mussels well. In a large heavy based saucepan, finely chop spring onions, ginger, garlic, little bit of red chilli and some lemon grass which you then soften down for around 3-4 minutes. Next add a tin of coconut milk, a bit of fish sauce and some chopped coriander, bring to the boiler and add the mussels, close the lid and steam for around 5 minutes. Absolutely delicious with the Provenir Laborum Torrontes.
This weeks Vintellect:
Why do better wines cost more?
This is because when you take out the cost of making the wine e.g. the bottle, label, cost of the grapes, train sport, duty, taxes etc., There's not a lot left for the actual liquid in the bottle. A five pound bottle of wine will only leave you with about 50-75p worth of liquid and a ten pound bottle of wine will leave you with £3-4 worth of liquid which makes a big difference.
Published on: August 10, 2016