The Stars Of Languedoc

Languedoc offers the opportunity for wine drinkers to explore an ancient region with a 2000 year history of producing exceptional wine. This history and pedigree fell out of popularity in favour of others like Bordeaux and Burgundy but pioneers such as Jean-Claude Mas are driving a revival. The upshot is, wines from the Languedoc are exceptional value and are widely available, no more so than Domaine Paul Mas, the umbrella name that Jean-Claude markets his wine under. 

Jean-Claude Mas is a character without doubt, he is not loud or brash, but you can feel his confidence and forcefulness, understanding why he has built one of the largest Domaine in the Languedoc.  He is colorful, entertaining but also clearly, very driven, yet he can't take himself too seriously with one of his labels called "The Arrogant Frog".  

All this made it a pleasure to meet at a dinner in London and where he announced we would taste fifteen of his wines! It was a whirlwind affair but I got a wide introduction to his work and I was very pleasantly surprised indeed, not having been familiar with his wine previously.  

He didn't have a traditional journey to winemaking, studying economics and advertising in university.  Only in 1990 did he start to work in the wine industry, in Bordeaux. Now he produces the largest range of wines in Languedoc and is on a mission to return the region to rightful prominence, reflecting some of the glory of its 2000 year history of producing wine. 

Giorgio Grai, a famous Italian winemaker taught Jean-Claude the art of wine blending, something he has never forgotten and is a theme you will see in many of his releases. 

Jean-Claude makes a wine for everybody, from simple well priced whites easily enjoyed on a Summer's day to deep penetrating reds for when you want something more contemplative. In between there are entertaining sparkling wines that won't break the bank but compete with Champagne and even some sparkling reds for those adventurous days.   

Below are some of the wine I tasted and would personally recommend.  

  Paul Mas "Vinus" Clairette du Languedoc 2016

A white 100% Clairette, which is the historical staple white grape of the Languedoc region, with a history going back 2000 years. This one is from the Hérault Valley about 10km West of Montpellier. If you want to treat yourself to a break from the endless similar white grapes on the supermarket shelves, this is where to go.  

Gently nose that introduces a unique palate, every so slightly tart in a really nice way, it has a backbone of licorice with light gently florals built around it.  A simple perfect aperitif wine with character.  This is exceptional value. 

Type: Still White
Price: £8.00   
Buy Now from Morrisions   

Paul Mas Chateau Martinolles Limoux 2015

Loved this! A really excellent white from Limoux, near Toulouse, not a region I would know well at all. This Chardonnay is from old vines. It has a relaxed fragrant nose of flowers and buttery nuts.  Take a sip and it has fabulous mouth feel, subtle oak and is earthy with light minerality. While quite pointed, it is in a great way and isn’t to angular. It has a finish that beguiles.  Easy repeat. 

Type: Still White
Price: £12.95
Buy now from Soho Wine Supply  

Paul Mas Le Berceau Blanc de Blancs Brut

A blend of Piquepoul and Chardonnay, this Blanc de Blanc sparkling white is exceptional value at £10, it is in Prosecco territory but is a league well above that.  Labelled Brut so it is not too sweet and has a lovely austerity complimented by the Piquepoul, which adds a lovely aspect, a great choice of blend. Lightly bubbled, fresh and clean cut.   

The nose has presence and offers mild nuts and brioche, with a hint of salinity, all combining together to engage the senses. The palate had a layer of sweetness and combined with lively acidity, it is perfect on a warm day. There are delicate tannins which give it a serious face, with plenty of fruit to keep it on track. 

Type: Sparkling White
Price: £9.99 
Buy now from Majestic    

Paul Mas Estelia Cabernet Sauvignon 2015

 The beauty of red wine made to drink young is when you pop it open and it delivers immediately, and that is the case with this vibrant Cabernet Sauvignon.  Pour it into the glass for an alluring red violet hue.  It exudes a deep rounded nose of vanilla and black fruit, with blueberry waves that move through it in the background.  This is a well balanced wine, the tannins that are present generate wonderful mouthfeel , lingering very well and providing great impact. 

Type: Still Red
Price: £24.99 
Buy Now at Cheers Wine Merchants   

Paul Mas Coteaux Du Languedoc Clos Des Mures 2014   

A classical French blench, this is a GSM and so contains Grenache, Syrah and Mourvedre, blended to provide a typical warm, earthy comforting style of red. This one has light elegant red fruit, cherry, blackcurrant and some coffee. It does it's job well with a full palate that is relaxed, homely and tasty.  

The epitome of value for money. 

Type: Still Red
Price: £12.99   
Buy Now from Cheers Wine Merchants 

Paul Mas Cuvee Secrete Pinot Noir 2014

Time to stand out and be brave! Sparkling Red! - This sparkling red was the natural first choice,  unique, unexpected, challenging, charming and perfect when you want something just a little different, just like Jean-Claude. 

It has medium nose of distant red fruit, quiet complex which will keep you focused on this excellent wine.  

Upfront the acidity makes it mouth watering and delicious and then complimentary fine tannins gently caress the tongue. This is bone dry as it should be, as it is made from Pinot Noir, but all the better for it, the difference to white sparkling is you can taste the typical earthy Pinot Noir red in the finish   

Type: Sparkling Red
Price: £12.95   
Buy Now from Soho Wine Supply 

5 English Wines from Lesser-Known Varieties

If you haven't heard about the rapidly growing prowess of English Sparkling wine, then you've must have either woken up from a coma or been undercover in North Korea. Tastings and competitions all over the world are consistently affirming the world-beating reputation of our traditional method sparklers. Particularly examples from South East chalky sites where producers have accomplished winemakers at the helm.

However, this feature is aimed at sharing some of the more quirky discoveries to be found in these lands. There are forward-thinking producers all over the country striving to achieve great wines from little-known varieties. As the below graphic from @winestats shows, after discounting Chardonnay and the Pinot's (main sparkling varieties) we have an eclectic selection of varieties planted.

So read on to find out about Orange Bacchus, Pinot Precoce, Mad Ange (who is a lot more pleasant than she sounds) and other distinctly different misfits.

Orange Bacchus

So Bacchus isn't a rarity in England, many believe it has the potential to be the leading still white variety. It's a Germanic variety which is a cross of Silvaner, Riesling and Muller-Thurgai. It's quite often (lazily) compared to Sauvignon Blanc due to its citrus hit and high acidity. I find it to have more elderflower and a different minerality to Sauvignon Blanc. What makes this bottle a rarity is the fact it's an Orange wine. So it's has been fermented and matured with skin contact.

I'm not an avid Orange lover, but when I saw Kent giant Chapel Down were releasing England's first orange wine, I had to try it. I admire what Josh Donaghay-Spire does in the winery there; I spoke to him about this wine and he told me he was "trying to push the style of the wine to see what is was capable of". And the result is certainly abstract. It's wonderfully textured and really challenges the palate. Complex flavour notes including wet hay and spiced nuts, but it does manage to hold on to a touch of citrus freshness. It's well worth trying, especially if you're into natural wines.

Wine: Orange Bacchus
Winery: Chapel Down
Vintage: 2014
Price: £16
Buy Now: https://www.chapeldown.com/news/introducing-englands-first-orange-wine-chapel-down-orange-bacchus-2014/

White Pinot

Pinot Noir also isn't a rarity in England. However, there are a handful of producers who are vinifying Pinot Noir as a white wine by slow pressing and avoiding any skin maceration. I believe it's a compelling and unique variety that England could lay a claim to.

The Mount, Albourne, Kingscote and Martin's Lane all produce great examples, but it's Litmus that excites me the most. I've tried the last three vintages and found them all to be slightly different expressions. For me, the 2012 was at it's blinding best and probably the finest English still wine I've drunk. I couldn't get over how much it tasted like a (white) Burgundy. Big, rich wine full of melon, pear, orange blossom and roasted almonds. The generous oaking envelops everything in smoke and brings a lean, chiselled body. 

Wine: White Pinot
Winery: Litmus
Vintage: 2013
Price: £22
Buy Now: http://www.marksandspencer.com/litmus-white-pinot-case-of-6/p/p60070338

Madeleine Angevine

Madeleine Angevine is a curious but altogether beautiful variety. It has parentage tying it to the Loire Valley. Originally planted in England in the 50's, today there's a concentration in the South West all the way down to the tip of Cornwall. 

Shout out to my wine buddy John Mobbs over at @GreatBritWine for introducing me to 10 Mad Ange's recently. I found Danebury to be the most satisfying and multi-dimensional. Danebury are situated in the exciting wine hotbed of Hampshire and they're passionate about Mad Ange. To drink, it's as refreshing as rolling in a meadow, with charming floral qualities, a suggestion of kiwi fruit tropicality and a crunchy mineral-rich finish. They also produce a sparkling version worth looking out for. 

Wine: Madeleine Angevine
Winery: Danebury
Vintage: 2013
Price: £12
Buy Now: http://www.danebury.com/wine-sale.shtml

Pinot Noir Precoce

It's Pinot, but not as you know it. Pinot Noir Precoce (french word, translation; early) is a mutation of it's world-renown Burgundian parent. It's an early ripening variety which is ordinarily known for its nimble and fresh qualities. It grows really well in the cooler counties of England where normal Pinot Noir may struggle.

This Sharpham Black Label is a beast of a wine. Deeper and more complex than typical Precoce, and as good as any English Pinot I've tasted. It brings a bold hit of black fruit with vanilla, herbal notes, dock leaf and desert dust. There's a distinct woody note in the finish that I liken to oaky vintage cider. It's charismatic, quirky and masculine. There's not many English Red's I would pay more than £20 for, but this is one for sure.

Wine: Pinot Noir & Precoce
Winery: Sharpham
Vintage: 2013
Price: £24.95
Buy Now: https://www.theexceptionalenglishwineco.com/wine/product/sharpham-pinot-noir-precoce-2013/

Siegerrebe

This curiosity is pronounced see-ger-ray-ba. A hybrid crossing of Madeleine Angevine (see above) and Gewurztraminer. It's another variety that performs well. It's got a wonderful dried floral quality and, when handled well, it can deliver great acidity. It performs at it's best when paired with right food. Ben Hawker (Assistant Winemaker at Three Choirs) ensures me it's brilliant with Sushi.

Three Choirs in Gloucestershire pride themselves on the quality and uniqueness of their Siegerrebe. It's the first to be harvested each year, then goes on to be used in this single varietal wine, as a component of their white blends and also as a dessert wine. The nose is awesome. Light violet perfume with grapefruit and nice waxy scents. I could sniff it all day. The attack retains intrigue and interest. The layered palate unfolds bringing a combination of floral, citrus and herbal. The finish has a nice lift and zing.

Wine: Siegerrebe Cellar Door Release
Winery: Three Choirs
Vintage: 2013
Price: £13
Buy Now: https://www.three-choirs-vineyards.co.uk/shop/wine-list/english-white-wines/siegerrebe-2014/

What The Heck Are 'Tannins'?

Written by Phoebe Phillips

Remember when you tasted cold tea (without milk) and you got that dry, grippy feel in your mouth? That’s tannins! The only science bit you need to know is that a tannin is a polyphenol compound which loves to latch onto the proteins in your mouth – like those in your saliva – and so gives a slightly tight, astringent sensation.

Have you ever bitten into a grape pip? That dry coating you get on your tongue as you chew the seed is – you guessed it – tannins. Grape seeds, stalks and skins are where tannins are found, so if you want to try them out to really understand the textures of tannins – go get a grape and bite into those parts.

So, why on earth is this important in wine? Well let’s imagine there’s a delicious glug of wine in your mouth, but it slides down quickly and hasn’t really had a chance to attach itself to your taste buds and give you a proper introduction.  Tannins not only help wines to age and give them much needed structure, they enable the flavours to linger in the mouth and coat your palate with everything that wine has to show.

Tannins are much more prominent in red wines, which is a reason why some wine drinkers shy away from red and stick to white or rosé, but that’d be a damn shame when there are some quick ways around dryness and headaches the next morning.

Very tannic wines might not work for you and that’s fair enough; some of us literally can’t stomach the acidity (we’ll come onto acidity in another article) and tannins in some Italians red wines, such as Barolo or Sangiovese, can have a drying effect and twist up your tummy.

If you find you are sensitive to tannins, a way to sidestep any un-pleasantries is to bring food into the mix. Tannins love fat as fat makes the wine seem less bitter, so pairing a little cheese with your tipple of choice can make a tannic wine much more agreeable. Remember when you drank that €4 carafe on holiday and it tasted amazing with the cheesy nibbles? There’s a reason why it doesn’t taste as good when you bring a bottle home and drink it without said local delicacies…

So if you feel the tannins taking over and giving you a case of desert-mouth, bring a bit of food into the situation and it’ll make for a much smoother journey.

Phewph, that’s quite enough about that! So, in short, if you’re looking to buy a wine and it’s described as ‘tannic’ or as having ‘lots of tannin’, don’t wince but instead consider: this could be the perfect wine for that steak dinner you’re cooking, or for that cheese board you’re planning.

Either way, tannins are something all us wine lovers need to get to grips with, as they’ll always be a vital part of the good stuff.

The Most Bizarre Wine Aging Methods on the Planet

 The wine industry is no stranger to oddities, with many wineries and winemakers pushing the boundaries in an attempt to make the world's next best wine. While drying out soil and playing music to grapes have been methods used in the past, today we delve into something a little more intense: electricity, deep sea trenches and meteorites. What do all of these have in common? Aging wine – that's what.

Here are some bizarre ways people are aging their wine these days. And no, this isn't fiction.

Under the Sea

You've heard of treasure chests buried under the sea, but cases of wine?! An increasing number of wineries across the globe believe that storing wine in trenches under the sea causes an aging process that adds distinctive flavors and aromas to wine. A process that would require many more years of aging to achieve on land. Napa winemakers Mira Winery decided to test this concept, submerging four cases of their 2009 Cabernet Sauvignon to a 60-ft depth in South Carolina's Charleston Harbor for 3 months. The results showed that the wine had significantly improved, both in bouquet and taste – based on a control sample that had aged above ground.

The price? Only $1,000 a bottle.

So why exactly does this happen? According to research, it's down to controlled temperatures of 50-55 Fahrenheit, a lack of light and oxygen, and a combination of high pressure and increased sodium carbonate levels that increase flavor complexity.

While scientific research does show that this method enhances the wine, some skeptics believe that this may just be another marketing stint to sell a little wine for a whole lotta' money.

Electrocution

Imagine an electric chair that made people nicer, not dead – now replace people with wine. Essentially, a bloke in China called Xin An Zeng liked wine and set out to experiment on the effects of passing electricity through wine. He soon discovered that taking "plonk" or "really really bad wine" and putting it through a current of 1000 volts would enhance not only the bouquet, but the taste of the wine as well. Further experiments showed how reserve wines, once passed through the machine at the optimum 2 minute mark, could produce the same characteristics as being aged for up to five years.

Sounds a little shocking, right?

Meteorites

Now before you jump to conclusions – however disappointing it may be – scientists have not figured out a way to strap crates of wine to a meteorite for aging, only to retrieve them several years later. That would be amazing, totally impractical, but nevertheless amazing. So what is this all about?

A chap named Ian Hutcheon had two big passions in life. One was wine and the other was astronomy. Ian therefore decided to relocate to Chile and create his own winery. With the wine part sorted, he thought life was about to finally settle down. That was of course until an anonymous figure with a private museum decided to give him a 4.5 billion year old piece of meteorite. As the story goes, this rare phenomenon crashed into the Atacama Desert around 6,000 years ago, just miles from Ian's vineyard. So what do you do with a 4.5 billion year old meteorite? Well in Ian's case, you chuck it in your wine barrel.

Yep, with no hesitations Ian still to this day adds the meteorite to each of his Cabernet barrels for 25 days of aging (throughout the course of the year). He believes that this not only adds 'liveliness' to the wine, but describes how the drinker is 'tasting space' and giving them a 'chance to touch an element of space and taste particles of the birth of the solar system.' Now, the winemaker in me thinks this could be complete bollocks, but for the equivalent of $11.50 a bottle, I say we let people think they're tasting the universe; it's certainly not harming the piggy bank.

This story was taken from it's original author source (written by myself) at Vivino.