Chris Hill - Wine Class
Friday, 12 October 2007
Chris Hill will be putting his tastebuds to the taste to see if he can tell what wine is pricey and what's cheap!
Name: Hermitage- La Petite Chapelle 2001
Producer: Paul Jaboulet
Country Region: France, Northern Rhone Valley,
Grape variety: Syrah
Tasting notes: Warm spicy aromas with black pepper and damsons. Tannins well integrated, ripe black fruits lead into a long smooth finish.
Food: A perfect accompaniment for game, casserole and lamb dishes
Buy it: Independent off licenses and restaurants
Name: Santa Rita Reserva Esepcial Shiraz
Producer: Santa Rita 2005
Country Region: Maipo Valley Chile
Grape variety: Shiraz
Tasting note: Spicy Shiraz from the Maipo Valley, Vibrant fruit flavours, dark cherries and peppery aromas,
Food: Grilled rack of lamb, fillet steak but also rich casseroles and game.
Name: Chablis Grand Cru Les Preuses
Producer: Domaine Billaud Simon 2004
Country Region: France, Chablis
Grape Variety: Chardonnay
Tasting Notes: A perfumed and exquisitely detailed Chablis mixing greengage fruit with delicious stone-infused minerality. This will get better and better with age.
Food: Chablis and oysters is a dream combination!
Buy it: Berry Bros. & Rudd, 4 Harry Street, Dublin 2, www.bbr.com for nationwide delivery
Name: Esprit de Nijinsky
Producer: Chateau Vignelaure
Country & Region: France, Aix-en-Provence
Grape Varieties: Chardonnay (unoaked)
Tasting Notes: Pale gold in colour the wine has subtle tropical notes and with floral elements, round and soft on the palate with a hint of mineral on the finish. It has elegance that works equally well with or without food.
Food: Matches Light white meats, chicken, pork. Seafood. Cream based sauces. Salads.
Interesting Stories on wine: This winery was bought by Catherine and David O'Brien in 1995. David is the son of the famous race horse trainer Vincent who is based in Tipperary
Price € 11.99
Available Independent off licences and wine shops nationwide
Comparing Cheap Wine With Expensive Wine:
How do you go about matching wine with food:
Must be what you like
Heavy wine with heavy food / light with light / Contrasting can work too. No hard and fast rules but a few basics
Shiraz with red meat
French Sauvignon with Fish
Sweet dessert wines with high sugar and acid content with fatty or oily foods like pate
What is the difference between a cheap wine and an expensive wine of the same style/grape:
The ability to develop over time
Complexity of flavours
Should an expensive wine always be decanted:
No not always, decanting is used for two main reasons, to remove any sediment and to allow the wine to breathe. Some old wines are so developed in bottle that any prolonged exposure to air will result in the wine deteriorating.
"Drink only in moderation: the Afternoon Show and its producers advocate a balanced and responsible attitude to alcohol"