Tag Archive: Wine

Wholesale and Online Wine Merchant where quality wines and exceptional service are a priority.

Is Champagne really the best match for fish and chips?

 

Now, ladies and gentlemen, I would like to share with you my musings with my other half last Friday night. Are you sitting comfortably? Then I’ll begin…

Discussing the possible delights for supper (I had been enticed down the gym with promises of dinner…) we realised it had been a while since we had savoured the truly British Friday night supper that is fish and chips (not Cod, it’s endangered don’t you know, but other beauties such as Pollock and Coley with big fat hand-cut chips).

Great, I thought. Health-conscious as I am, it is good for the soul to have a treat once in a while. I’ll just go check the wine rack to see what‘s in…Hubby didn’t seem to think there was a good wine match for fish and chips, so I mentioned in passing the theory that Champagne works wonders with such a dinner.

Hence followed quite an interesting, albeit short, discussion. You see, in theory, Champagne works. The main factor in fish and chips, when considering wine and food matching, is the grease involved. You need a lot of zippy acidity to cut through all that fat. Champagne has this, and the bubbles help to lift and cleanse the palate and cut through the batter.

Yum. In practice it works, too. I can honestly say that there is a charming novelty in sitting down to a humble bag of fish and chips with a bottle of fizz. Though in my mind, it has a romantic edge where you are sitting on the floor eating by candlelight having just moved in to your dream home surrounded by boxes, or during a power cut on a cold, rainy night when you are unable to use the oven.

The more rational side of my mind says that humble food should be matched with humble wines. Fish and chips are not to be eaten with silver service, but out of newspaper with your fingers and a paper napkin. A cheerful Sauvignon Blanc will do just fine, or a really crisp Chenin with a hint of sweetness to enhance the gentle sweetness of the fish (especially haddock).

So yes, it is fun to enjoy Champers with fish and chips, but not every day. It detracts from the ‘treat’ factor. Just make sure it is a non-vintage Champagne when you do decide to make the occasion. Save the Vintage Krug for another day…

For the Big Spenders…

Celebrate in style with our elegant and crisp Roger Legros Non-Vintage Champagne, a steal at £19.

For Affordable Luxury…

Try the Cremant de Bourgogne Prestige, a Champagne – style sparkler from Burgundy. Made predominantly (90%) from Champagne grape varieties, it’s a bargain at £11.

 

 

Food and Wine Matching:

Wine and Fats – A Match Made in Heaven?

 Fat comes in all shapes and sizes, and a whole manner or guises –  fish pan-fried in butter, rich creamy sauces, cheese, pork crackling, olive oil and oily fish to name just a few. What wines have got what it takes to whip fat into shape?

The Principles

Fat Sticks – Fat has a tendency to coat the mouth and block the taste buds, and can hang around for ages afterwards.

Acidity is Refreshing – Acidity cuts through any fatty residue to clean and refresh the palate ready for the next mouthful

So What Works?

Any wine with a good whack of acidity will be more than a match for fatty foods or dressings. Sauvignon Blanc and crisp Chardonnay such as Chablis work wonders for the whites, Italian Chianti and Primitivo (Zinfandel) back up the reds. Richer, mature cheeses prefer oaked Chardonnays with good residual acidity. Champagne is a cracking match for oily smoked salmon – try the Roger Legros Non Vintage Brut at £19. Crisp citrus with nuances of brioche, this is an award-winning wine from an award-winning estate in the heart of Champagne.

Sauternes and other dessert wines are a great option not to be overlooked – rich sweetness balanced by cleansing acidity, it works wonderfully with pate and fois gras. Try our Monbazillac, an elegant dessert wine full of honey and crisp citrus.

It also pays to bear in mind the ratio of fat in the food to the acidity in the wine – lots of oil will need lots of acidity, a drizzle not so much. Generally speaking, wines from cooler climates tend to have better acidity than those from hotter climates, as the ripening process is slower.

Anything to Avoid?

Just anything without a nice acidic kick really – otherwise the wine will just taste really flat and flabby. Merlot and Pinot Grigio don’t usually have what it takes to cut through all that fat.

One definite no-no is tannic wines with oily fish – the result is a horrible metallic clash in the mouth. Not nice.

Wholesale and Online Wine Merchant where quality wines and exceptional service are a priority. Wine2Trade.com, Wine2Laydown.com & Wine2Drink.co.uk from Wine2LayDown.com has updated their news.

Wholesale and Online Wine Merchant where service is a priority. Quality, affordable wines to enjoy now or to lay down. from Wine2LayDown.com has updated their news.

Is Champagne really the best match for fish and chips?

 

Now, ladies and gentlemen, I would like to share with you my musings with my other half last Friday night. Are you sitting comfortably? Then I’ll begin…

Discussing the possible delights for supper (I had been enticed down the gym with promises of dinner…) we realised it had been a while since we had savoured the truly British Friday night supper that is fish and chips (not Cod, it’s endangered don’t you know, but other beauties such as Pollock and Coley with big fat hand-cut chips).

Great, I thought. Health-conscious as I am, it is good for the soul to have a treat once in a while. I’ll just go check the wine rack to see what‘s in…Hubby didn’t seem to think there was a good wine match for fish and chips, so I mentioned in passing the theory that Champagne works wonders with such a dinner.

Hence followed quite an interesting, albeit short, discussion. You see, in theory, Champagne works. The main factor in fish and chips, when considering wine and food matching, is the grease involved. You need a lot of zippy acidity to cut through all that fat. Champagne has this, and the bubbles help to lift and cleanse the palate and cut through the batter.

Yum. In practice it works, too. I can honestly say that there is a charming novelty in sitting down to a humble bag of fish and chips with a bottle of fizz. Though in my mind, it has a romantic edge where you are sitting on the floor eating by candlelight having just moved in to your dream home surrounded by boxes, or during a power cut on a cold, rainy night when you are unable to use the oven.

The more rational side of my mind says that humble food should be matched with humble wines. Fish and chips are not to be eaten with silver service, but out of newspaper with your fingers and a paper napkin. A cheerful Sauvignon Blanc will do just fine, or a really crisp Chenin with a hint of sweetness to enhance the gentle sweetness of the fish (especially haddock).

So yes, it is fun to enjoy Champers with fish and chips, but not every day. It detracts from the ‘treat’ factor. Just make sure it is a non-vintage Champagne when you do decide to make the occasion. Save the Vintage Krug for another day…

For the Big Spenders…

Celebrate in style with our elegant and crisp Roger Legros Non-Vintage Champagne, a steal at £19.

For Affordable Luxury…

Try the Cremant de Bourgogne Prestige, a Champagne – style sparkler from Burgundy. Made predominantly (90%) from Champagne grape varieties, it’s a bargain at £11.

 

 

Food and Wine Matching:

Wine and Fats – A Match Made in Heaven?

 Fat comes in all shapes and sizes, and a whole manner or guises –  fish pan-fried in butter, rich creamy sauces, cheese, pork crackling, olive oil and oily fish to name just a few. What wines have got what it takes to whip fat into shape?

The Principles

Fat Sticks – Fat has a tendency to coat the mouth and block the taste buds, and can hang around for ages afterwards.

Acidity is Refreshing – Acidity cuts through any fatty residue to clean and refresh the palate ready for the next mouthful

So What Works?

Any wine with a good whack of acidity will be more than a match for fatty foods or dressings. Sauvignon Blanc and crisp Chardonnay such as Chablis work wonders for the whites, Italian Chianti and Primitivo (Zinfandel) back up the reds. Richer, mature cheeses prefer oaked Chardonnays with good residual acidity. Champagne is a cracking match for oily smoked salmon – try the Roger Legros Non Vintage Brut at £19. Crisp citrus with nuances of brioche, this is an award-winning wine from an award-winning estate in the heart of Champagne.

Sauternes and other dessert wines are a great option not to be overlooked – rich sweetness balanced by cleansing acidity, it works wonderfully with pate and fois gras. Try our Monbazillac, an elegant dessert wine full of honey and crisp citrus.

It also pays to bear in mind the ratio of fat in the food to the acidity in the wine – lots of oil will need lots of acidity, a drizzle not so much. Generally speaking, wines from cooler climates tend to have better acidity than those from hotter climates, as the ripening process is slower.

Anything to Avoid?

Just anything without a nice acidic kick really – otherwise the wine will just taste really flat and flabby. Merlot and Pinot Grigio don’t usually have what it takes to cut through all that fat.

One definite no-no is tannic wines with oily fish – the result is a horrible metallic clash in the mouth. Not nice.

Wholesale and Online Wine Merchant where service is a priority. Quality, affordable wines to enjoy now or to lay down. from Wine2LayDown.com has updated their news.

Taste of Christmas 2012

The ultimate festive food and drink show, Taste of Christmas will be at Excel from 7-9th December and as usual the team at Wine2laydown will be there with an array of wine ideas for the Christmas table as well as wine gifts and Champagne, Wine and Port by the glass, bottle or case.

The show is a foodies delight featuring chefs such as Jamie Oliver, Michel Roux Jr., Jean Christophe Novelli, Mary Berry and many more with an array of London’s best restaurants on site to serve their signature dishes.   There is chocolate, cheese, cured meats, shopping galore and of course WINE.  It really does get you into the spirit of Christmas as you nibble and sip your way around the show.

To register for the chance to win a free pair of tickets, simply send an e mail to info@wine2laydown.com stating FREE Taste of Christmas Tickets with your name and address.  We will post 2 tickets to each of our 25 lucky winners.  For more information on the show go to www.tasteofchristmas.com

Look forward to seeing you at the show.

 

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Taste of Christmas 2012

Autumn Wines

New Member Article:

 

As we wave goodbye to our fleeting summer and change the types of food that we eat, then so too should we change the wines that we select, in order to bring out the season’s flavours. Alison Stephens of Wine2laydown  selects some bottles for autumn.

Emiliana Carmenere

Full bodied with bramble fruit aromas and ripe, dark fruit flavours on the
palate are nicely balanced with a savoury smokey twist on the finish. Price:
£5.75 per bottle.

Rioja Vega del Rayo Seleccionada

Attractive spice, ripe plum and cherry aromas with a deep colour. Modern and simple Rioja with floral notes, spice and chocolate. Soft and juicy. £7.00 per bottle

Looking for an alternative to Chardonnay?  Why not try Viognier Montevista Reserva Viognier (Price: £7)  it has the weight of a Chardonnay is dry with low acid and boasts scented apricot and peach with fine floral notes.  A perfect match for a fruity chicken tagine.

All of the wines above are available at www.wine2laydown.com

Autumn Wines

Why is Wine Cheaper Abroad?

At this time of year, I am always posed with stories of people who found a fantastic little wine whilst on holiday at considerably cheaper than a similar wine found at home.   The reason why?  Well, the UK has the highest tax on wines in

Europe, with excise duty currently standing at £1.90 per bottle, not forgetting
an additional 20% VAT on each bottle.  By comparison, in France excise duty is just 3p per bottle.

I recently discovered an “app” for iphones which calculates how much of the
wine’s price is actually tax. It was interesting to see that of a £5 bottle of
still wine with 12% alcohol, that £2.73 is actually tax!  That’s more than half of the purchase price.  By the time that the glass bottle, cork or closure, label, shipping, distribution costs have been accounted for it really only leaves pence for the actual grapes themselves.

The moral of the story – well twofold; firstly as the £1.90 excise duty is a fixed amount per bottle regardless of the price of the wine, it really is worth spending a
couple of extra pounds on a bottle of wine as that additional money is spent
mostly on the quality of the wine and secondly what better excuse to enjoy your
new wine finds on holiday abroad!

Why is Wine Cheaper Abroad?