Wine Club with Martin Moran: Week Three
Wednesday, 12 May 2010
We have Martin Moran, Master of wine in today to give the presenters and the viewers a masterclass on wine. He will talk through 2 more reds, then two whites, a chardonnay and a new world chardonnay to show what a difference climate makes.
If you want to take part in our masterclass, just get your hands on the wines below before the show today!
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.
Martin will talk through the two chardonnays:
Today's tasting highlights the effect climate and wine making can have on the final flavour in the glass if a grape variety is grown in two different places or treated differently by the winemaker.
Chardonnay is a grape that offers different fruit flavours depending on how hot the climate it was grown in is. In a cool climate it can paste of pip fruit such as apple or pear, and as the thermometer climbs so the fruit character seems to move through stone fruit such as peach or nectarine and finally to tropical fruit like pineapple or melon in the hottest regions.
The winemaker plays an important role to play. Stainless steel, used for the Chablis, is a neutral vessel in which to ferment so adds no flavour but the second wine, Wakefield, is fermented in barrels, some of them new. This adds it's own flavour of something like vanilla and cashew nut spice and allows some air to acess the wine. The result is a richer, fuller flavoured wine.
Name: Superquinn Petit Chablis
Country & Region: Chablis, Burgundy, France
Tasting Note: Chablis is made from Chardonnay and at the basic level it uses no oak and is fermented in flavour neutral stainless steel, so we get a clear expression of the grape as grown in the climate of Chablis. The result is we find apple and pear like fruit with a little citrus and something hard to define called mineral which is like an earthy chalky character.
Food Match: Shellfish, fish, light chicken dishes, salads
Buy It: Superquinn
Name: Wakefield Estate Chardonnay
Country & Region: Clare Valley and Adelaide Hills
Tasting Note: Like the Chablis this is made from Chardonnay but unlike the Chablis it from fruit grown in a warmer climate and it has been fermented and aged in French oak barrels, all of which changes the flavour.
Food Match: Its rich creamy notes make it a good match with grilled pork, salmon or chicken or any of those served in a creamy sauce but the oak notes match well with smoked salmon.
Buy It: Dunnes and many independent retailers
Name: Carmen Reserva Cabernet Sauvignon
Country & Region: Colchagua Valley, Chile.
Tasting Note: Cabernet Sauvignon has a thick skin and so should have a dark colour colour, as this one does. It also shows the variety's classic aroma of blackcurrant with some dark cherry and a little vanilla and spice from oak ageing.
Food Match: A full bodied red that is typically enjoyed with steak or stews and hard cheeses..
Buy It: Tesco
Name: Chateau Bois Pertuis
Country & Region: Bordeaux, France.
Tasting Note: The grape varieties used in this are a blend of Merlot 76%, Cabernet Sauvignon 20% and Cabernet Franc 4%. A modern style fruity Bordeaux or claret as red Bordeaux is also known, that shows Merlot's characteristic plum and berry flavours as well as some cherry and a dash of vanilla.
Food Match: Any roast or grilled red meat would be a happy match as would hard cheeses.
Price: €14.93 reduced to €8.99
Buy It: Dunnes