Why Malbec is good value for money

I'm drinking a tasty Malbec and thought I'd share some knowledge on this classy wine.

The Malbec grape was originally grown in Bordeaux, until the phylloxera wiped it out. Phylloxera is an aphid that wiped out many grape varieties in Europe in late 1800s, which you hear about all. the. time. when you learn about old world wines. It is now still found in Cahors in SW France, but thrives in Mendoza in Argentina. If you're not a Malbec expert, then Mendoza is the region you will most associate with Malbec - and that's a great place to start!

I also just happen to be reading Nathalie McLean's book Unquenchable which also has a chapter on Malbec, so I'm stealing some points from there too...
http://www.amazon.co.uk/Unquenchable-Tipsy-Quest-Worlds-Bargain/dp/0399537074/ref=sr_1_1?ie=UTF8&qid=1372797199&sr=8-1&keywords=unquenchable+wine

Both Chile and Argentina produce wines that are well-priced for the quality. They have warm climates (so better crops), cheap land and cheap labour costs, often making theses wines much cheaper than wines from Napa, Tuscany and Bordeaux.

Malbec is a dark tannic wine, that can look inky, but goes very well with steak

TIP: Argentina is hot and dry, which can be difficult to produce good wines. If you want a more structured Malbec, look for high altitude, you'll find more complex flavours and higher tannins. 

Some producers mix high altitude with low altitude (the Andes range from 1200-10,000 feet) to make a blend, similar perhaps to the Merlot-Cabernet blends you find in Bordeaux. One brings the fruit and flesh, the other structure and tannin. I like that this grape can be so versatile.

The wine I'm drinking tonight is inky, has high tannin and tastes like tar, violets and boysenberries. It's called VinAlta from M&S for £8. It's good. It's a shame its not been aged in oak though, I prefer those Malbecs which are far rounder with lush caramel flavours. But oaking the wine probably would have pitched it over the £10 mark.

Burgundy basics

I had a great time at the Burgundy wine evening at The Dorchester, and it made me realise that there really is a lot to learn about the region (Bourgogne in French). I thought I'd share the basics. Picking a Burgundy wine that you know you'll like can be very difficult, so hopefully this will help.

A white Burgundy is normally made with Chardonnay (if it's not 100% Chardonnay it will say so on the label) and a red Burgundy is normally a Pinot Noir (and sometimes also Gamay, although this is usually found in Beaujolais, and has been banned from Northern Burgundy).

Chardonnay can be affected by many factors (its know as the tart of grapes), it can take on character of the earth it is grown on (also known as terroir), and its flavour can change through techniques like aging in oak and malolactic fermentation (which creates the creamy, buttery flavour), which means it can vary greatly.

Pinot Noir is a light red wine with low tannin and red fruit flavours. If you're not keen on red wines that dry out your mouth, stick to Pinot Noir (or a Beaujolais). Pinot Noir is very difficult to grow, it requires specific growing conditions, so it can be temperamental, and a good one hard to find.

Another difficulty with Burgundy is that it is divided up into many small plots due to the Napoleonic law, where a vineyard is split up into equal parts to the owner's offspring when they die, which still continues today (unless the vineyard is owned by a company). This means that there are many producers all trying to make their mark in an overcrowded marketplace. Plus wines from Burgundy villages can sell for a higher price even if they're rubbish wine, just because of the name.

TIP OF THE WEEK:
My WSET instructor taught me that finding a good burgundy is like kissing a lot of frogs to find your prince. And they can be expensive frogs. The trick is to learn by producer, once you find one you like, you'll probably like other wines they make.

What to choose:

• If you like light and mineral whites, choose a Petit Chablis (cheaper than a Chablis but still very good)
• If you like a bit more body in your whites go for Cote de Beaune (Mersault is my favourite but can be pricey)
• If you prefer tropical fruit flavours try Macon (good tip is Les Enseigneres, a cheaper version of Montrachet)
• For reds, I would go for Cote de Nuits every time

Sharpham Vineyard, Devon UK

I went down to Devon this weekend and had the pleasure of visiting Sharpham. Beautiful Devonshire countryside, a walk by the river Dart and through their vineyard followed by a well-educated tasting. Delightful. As with most English vineyards, the focus was on white wines, but they also make some charming roses.

The most interesting was the Sharpham Whole Berry Rose (Price:0), which is made from the Dornfelder grape that they grow. It is beautiful in colour, it tastes off-dry but has an unusually dry finish, so you're not left with that claggy feeling. It also has no remnants of pot pourri, it is very fruity, with raspberry and strawberries, and has been awarded "best rose in the country" award, which a few years ago wouldn't have amounted to much, but with standards in South England rising rapidly, that actually means something!

I also enjoyed their Summer Red (Price: 1), which has had malolactic fermentation to make the Rondo grape tannins soften, it's light (Sharpham pride themselves on lower alcohol wines), and strangely reminds me of morello cherry yoghurt.

For only £6.95 you get to walk through the delightful vineyards, taste four wines and two cheeses. No need to book but try to get there before the lunch rush. http://www.sharpham.com/

Welcome to Princess and the Pinot!

I am hoping to use this blog to help you explore wine in such a way that you can try some very tasty, some good quality wines, but without having to spend a fortune, or kiss too many frogs before finding your prince.

I will be blogging my tasting notes, tips for choosing wine, and thoughts and comments as I continue my wine exploration. I hope you will join me on the journey.

I have passed WSET Level 2 with Distinction, so I know a little about what I am talking about, although the way I taste wines is somewhat different to the standard tasting notes. I hope you enjoy reading the blog and if you have any questions, comments, or recommendations, please post away!