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Alcofrolics on the Wirral Peninsular

Tag: Cabernet Sauvignon

Wine Course week 3 – Sauvignon Blanc and Cabernet Sauvignon

Domaine Patrick Vauvy Touraine

Domaine Patrick Vauvy Touraine

This week at Chester Beer and Wines in Hoole, the focus was on Sauvignon Blanc for the whites, and Cabernet Sauvignon (or at least blends that lead with that grape) for the Reds. As usual, both the tutor, Mervyn, and our fellow   imbibers were in good humour, so with a short glance at the map showing the key areas for these grapes, it was on to the tasting. First up were the Sauvignon Blancs, and, to my wife’s delight a Marlborough example, The Cloud Factory 2015 (£9). I didn’t share my wife’s excitement however, having been stung by too many cheaper NZ sauvignon blancs, invariable with the words “Cloud” or “Bay” featuring in the name. This particular bottle had the characteristic pale green-straw colour, almost translucent at the edge, and Kiwi fruit dominating the nose. On the palate it was all gooseberry and elderflower, however, and sharp acidity, although the fruit wasn’t cloying – it seemed to me a good example of it’s type and at a very reasonable price (my guess was £12). I do find that these wines peak a little later though as the acidity becomes more integrated, so I would imagine the 2014 would be optimum vintage to drink now. Next up was a South African wine, the False Bay 2015 Sauvignon Blanc (£7.50).   Continue reading

Wine Course week 1 – Pleasant surprises

My wife and I are self taught wine imbibers. Sure, we know our Pouilly-Fumé from our Pouilly-Fuissé, but we’ve never had the pleasure of instructor led tuition. To put that right we treated ourselves to a 5 week course at the excellent Chester Beer and Wines, the first session of which was this Monday. The congenial instructor Mervyn had acquired 6 bottles for us to taste, his idea being to supply a wide variety of contrasting wines: for example, a tart white followed by a flabby one. The end result was a group of wines that may not have been the best I’ll taste, but were all the more interesting as a selection. Continue reading

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