Wine Club with Martin Moran
Wednesday, 5 May 2010
Martin Moran-Master of Wine
Martin has over 24 years experience in the wine trade writing about wines for the Evening Herald. He has travelled the world sampling wines.
He passed the notoriously difficult Master of Wine exam in 1994 and became the first MW to work in Ireland the following year. There are still only three in the Republic of Ireland.
He's poured wine in restaurants and hotels in London, sold wine in Dublin, London, Paris, New York and Sydney; Picked grapes in Alsace, Chateauneuf-du-pape, Buxy, Chablis, Bordeaux and Southern England; grown grapes in England and helped ferment wine in England, Alsace, Beaujolais, Bordeaux, Bergerac, Adelaide and the Hunter valley.
Research shows that many people bluff their way through wine tasting. Why not learn a bit more about it so the next time you're out for dinner you will really know what your about to pay for?
The boom in Ireland contributed to the growth in wine consumption over the past 10 years. Wine is now well accepted and the introduction of smoking bans in on-trade premises has driven at-home consumption.
Research from the Wine Development Board of Ireland shows that in 1990, total wine sales here averaged 1.7 million cases. By 200, that figure had reached 8.7 million.
The market for table wine in Ireland doubled in the past decade, and almost half of Irish adults now drink wine regularly compared to some 28pc in 1990.
The most recent CSO report also shows that the annual per capita wine consumption in Ireland is 17.1 litres, up from 11.57 litres in 2001, but still far off the average in more famous wine markets like France(around 55pc) and Italy (48pc).
In Ireland, women indulged in the greater volume share (57pc to men's 43pc), which has been well documented over the last few years, as has the growth of special evenings, clubs and even holidays centred around wine tasting.
Introduction To Wine Part 2 - Classic Red & White Grapes
What makes them classic or even 'noble varieties' as they are sometimes called?
They are the grape varieties behind some of the world's most famous and most expensive wines, mostly from France. These are varieties so highly regarded that winemakers from the New World countries like Australia and Chile have planted them in an attempt to emulate the famous originals.
Some of these varieties, with their original home are:
Chardonnay - Burgundy
Semillon - Bordeaux
Riesling - Germany & Alsace in France
Gewurztraminer - Alsace
Sauvignon Blanc - Loire and Bordeaux
Name: Mitchelton Blackwood Park Riesling
Country & Region: Central Victoria, Australia
Tasting Note: Typically Riesling's key characteristic aroma is citrus and this has notes of lime zest and lemon juice plus perhaps a little honey. It's dry, as most Australian ones are, with a zingy crisp finish.
Food Match: Shellfish, fish, oriental cuisines, salads
Buy It: Dunnes
Name: Tesco Finest Gewurztraminer
Country & Region: Alsace, France.
Tasting Note: Gewurztraminer is probably the most distinctive and aromatic of grape varieties and it usually has aromas of rose water or Turkish delight and lychees. It's rich on the palate with a soft finish (ie low acid) and this one is not entirely dry, but not sweet either.
Food Match: Its distinctive pungent flavours mean it is often suggested as a match for strongly flavoured dishes such as curry or stir-fries.
Buy It: Tesco
Martin will then talk through the following reds, Pinot noir and shiraz:
Some of these varieties, with their original home are:
Pinot Noir - Burgundy
Merlot - Bordeaux
Cabernet Sauvignon - Bordeaux
Syrah (also called Shiraz) - Rhone
Grenache - Rhone
We will have food props to show the tasting notes
Name: Tasmanian Pinot Noir
Country & Region: Tasmania, Australia.
Tasting Note: Pinot Noir has a thin skin and so should always have a light colour, as this one does. It also shows the variety's classic aroma of cherry and red-berried fruit. There's a little tannin on the gums and as, it is grown in a cool climate, it retains a fresh acidity on the finish.
Food Match: A light red that enjoyed with fish such as grilled salmon or classic combos such as duck or wild mushroom risotto.
Buy It: M & S
Name: Bushland Single Estate Shiraz.
Country & Region: Hunter Valley, N.S.W. Australia.
Tasting Note: Shiraz as it's called in Australia is known as Syrah in its original home in France's Rhone Valley. It makes dark strongly flavoured red wines. The Hunter Valley makes relatively light styles compared to Barossa or McLaren Vale but this is still quite rich with flavours of plum and blackberry and something spicy such as pepper or liquorice with a light vanilla note from oak ageing.
Food Match: Any roast or grilled red meat would be a happy match but try it also with stronger flavours such as curry or moussaka
Buy It: Aldi
REF:- Friday April 09 2010 Independent
"Britain is a nation of wine bluffers, research published reveals.
Despite knocking back millions of litres annually, most wine drinkers know few vino facts despite often pretending to be expert.
Two thousand wine lovers took part in a survey exploring their wine knowledge and what they found confusing about the subject.
The results revealed a range of insights - including the majority of respondents picking the second wine listed on a restaurant menu and interpreting the advice from a sommelier like a foreign language.
The research was commissioned to mark the launch of WINEfindr, a pocket sommelier and the world's first visual search iPhone application.
A majority 62% of participants believed they knew a lot about wine but got basic facts wrong.
The one question answered incorrectly the most (87%) was that Champagne can only be made from white grapes, when it is in fact also made from red.
Nearly 70% did not know the difference between a Sauvignon Blanc and a Sancerre, even though it is made from the same grape, and 60% believed all wine enhances with age.
Not all wine does - the majority of wines are produced ready to drink with little potential for ageing. Only a rare few last longer than a decade.
While 39% said they have no method to choosing wine in a restaurant, 66% either ignore or bluff their way through a sommelier's advice and pretend to understand their consultation.
Thirty per cent do not trust a sommelier's opinion but conversely, 84% feel they are being ripped off with their wine selection in restaurants. The research also reveals that the average price diners spend on wine in a restaurant is £12.64, and 25% just choose the cheapest on the list. A third of people spend between £9 and £12 and 30% spend between £13 and £17."