If you like flavours from the best of lemons, then you will love this phenomenal liqueur and if you are not a fan of lemons – still try a little and you may find yourself converted.

Salvatore Calabrese, the inventor of this liqueur, grew up on the beautiful Amalfi Coast of Italy, and returns every summer with his family to relax and enjoy all that it has to offer, including the local Limonello Liqueur. For generations the lemons have been cultivated on the sunny mountain sides and gone into the making of this popular digestive liqueur, traditionally made with a harsh grain spirit. Salvatore felt that he could improve on it: “these are the best lemons in the world, and should be married with the best spirit.”

In creating this Liquore di Limone, the maestro insists on fragrant Amalfi lemons; these are picked at the end of spring when the lemon oil is at its most aromatic. Salvatore specifics that only the best Eau de Vie – “the noble cognac” – should be used to infuse the lemon zest. He also requires that the lemon zest is left to infuse slowly for a full five weeks.

Enjoy this Liqueur straight at room temperature, chilled over ice, straight from the freezer or at the centre of a cocktail, and you will savour the work of an undoubted maestro.

My favourite is with a little more cognac, topped up with tonic, lemon and ice.

Salvatore Calabrese’s Liquore di Limone  50cl 30% abv

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FOOD and WINE PAIRING—FOODS FOR THE SUMMER MONTHS
(continuation from blog  “ Food and Wine pairing”  dated 7 July 2012)

INTRODUCTION:—--this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–FOODS FOR THE SUMMER MONTHS – that can be enjoyed either hot, warm or cold.
A few examples of alfresco dishes would be : Quiche Lorraine, Onion and Tomato Flan, Stuffed Big Beef  Tomatoes, Chicken and Savoury Pies , Mushroom and Ham Tarts, Meat Loaves, Tapas style dishes and Picnic food.
(See a previous Blog for Pairing Summer Barbeque foods with Wine)

CHALLENGES:—–Another interesting and challenging bridge to cross, but if we group the foods into categories that represent similarity in strength of taste and textures, we then strike a good chance of pleasing most people :

– foods with an egg influence and creamy textures such as quiches and savoury tarts
– vegetable based dishes including green salads
– cold meat dishes with pickles and chutney
– cold seafood dishes including smoked salmon, smoked mackerel, soused herring and prawn/lobster cocktail

RECOMMENDATIONS:—–

– COLD SEAFOOD DISHES – a sparkling wine such as Saumur Brut Ackerman served as cold as possible would be a perfect match. For white wine lovers, another recommendation that would be most appealing is a crisp and dry Sauvignon Blanc from a vineyard of high standing in both hemispheres of the world.

– VEGETABLES AND SALADS – here a Pinot Grigio would work well or even a Frascati from the Lazio region of Italy. The Italians eat huge amounts of vegetables in the summer months, hence two Italian wines

– EGG BASED DISHES – try a creamy style Chardonnay from Simon Hackett Wines in McLaren Valley, Australia which matches well with this array of foods. If you prefer a wine with a little texture and body then check out a fine Viognier from Babich Vineyard in New Zealand.

– COLD MEAT DISHES – lots of scope although my preference would be light bodied reds such as Fleurie from Domaine du Penlois  or  Pinot Noir from  Hunter’s Vineyard in Marlborough, New Zealand . Either wine will stand alone for its own enjoyment and will not in any way diminish the taste and flavours of the dishes in question.

MAIN DIRECTORY:—--click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS – CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE:—–SUMMER DESSERTS

HAPPY FOODS FOR THE SUMMER MONTHS PAIRING DAYS

Graham D

Bodegas Williams & Humbert

The history of Bodegas Williams & Humbert goes back nearly 130 years. They participated in the creation of the Jerez-Xeres-Brandy Quality Demarcation and are now considered to be one of the world’s most prestigious wine producers.

The winery was founded in 1877 by Sir Alexander Williams, a great admirer and connoisseur of sherry products and Arthur Humbert, a specialist in international relations. Since then they have preserved part of the original wines and brandies (soleras) in high quality oak casks. These soleras are the base of the development and ageing of every sherry and brandy produced at Bodegas Williams & Humbert.

The following are summaries and tasting notes of many of the Sherries that Williams & Humbert are world famous for :

DRY SAC FINO SHERRY

This is a very dry Fino Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still fermentation at 22C. Then they go through early filtering and classification by quality. The best wine distillations are fortified at 15c to be racked in clean casks. They are then put into the traditional system of dynamic ageing employed in Jerez – Criaderas y Soleras- in the 6^th criadera cask, where the biological ageing under a layer of yeast takes place in the traditional oak casks, preferably of American oak. The ageing is minimum five years while the wine passes from one criadera to another until it reaches the solera, from which it is drawn out for consumption.

Tasting Notes : A wine of brilliant, pale gold colours. Intense, complex aromas reminiscent of the yeast layer with a hint of almond. Delicate yet full-bodied, with character and elegance. A long aftertaste and nose.

Suggestions with Food : Ideal for aperitifs accompanied by a high quality cheese, ham and seafood dishes. Also excellent with almonds.

DRY SAC MEDIUM SHERRY

This a blended Oloroso or Medium Sherry produced from Palomino and Pedro Ximenez grapes. Bud musts undergo controlled fermentation at 28c and fortified with alcohol distilled from wine up to 19.5 degrees. Palomino and Pedro Ximenez are racked into clean casks while waiting to enter the Criaderas y Soleras system. Physical-chemical ageing through oxidation for at least six years, obtaining a slightly sweetened oloroso or medium sherry.

Tasting Notes: An amber-coloured wine of intense aromas suggesting dried nuts. Full bodied and balanced, with little acid and slightly sweet .

Suggestions with Food: It can be drunk neat or with ice. It is recommended as an aperitif or to accompany pasta and rice dishes.

CANASTA SHERRY

A sweet Oloroso or Cream Sherry produced from Palomino and Pedro Ximenez grapes. The bud musts undergo controlled fermentation and fortified at 19.5 degrees. An elegant blend of Palomino and Pedro Ximenez before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A unique sweet Oloroso or “Cream” Sherry.

Tasting Notes: Sweet Oloroso. Mahogany colour and aromas of dried nuts with a hint of raisins and brown sugar. Smooth, velvety palate with warm alcohol flavours and a persistent aftertaste.

Suggestions for Food : It can be consumed very cold by itself and with desserts, or on ice as a refreshing early evening drink.

WALNUT BROWN SHERRY

This is a very Sweet Oloroso or Cream Sherry produced from Palomino, Pedro Ximenez and Muscatel grapes. Bud musts undergo controlled fermentation and fortified at 19.5 degrees. Palomino, Pedro Ximenez and Muscatel are blended and racked into clean casks before entering the Criaderas y Solera system for physical-chemical ageing through oxidation in oak casks. Aged for at least four years.

Tasting Notes: Very sweet oloroso.Dark mahogany, almost ebony. On the nose, dried nuts and faint aroma of raisins, muscatel and toasted sugar. Smooth and velvety with a warm palate owing to its alcohol content. A long finish.

Suggestions for Food: It can be consumed very cold by itself and with desserts, or on ice as a refreshing long drink.

WINTER’S TALE SHERRY

This a slightly sweetened Amontillado or “Medium Sweet” Sherry produced from Palomino and Pedro Ximenez grapes. The bud must undergoes controlled fermentation and fortified with alcohol distilled from wine at 28 degrees. Palomino and Pedro Ximenez are racked before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A slightly sweetened oloroso, or “medium sweet” sherry.

Tasting Notes: Brillant amber. Intense aroma of dried nuts. Full bodied and balanced, with low acidity. Sweet and persistent.

Suggestions for Food: To be drunk neat or on ice. Ideal as an aperitif or with pasta and rice dishes.

JALIFA AMONTILLADO 30 YEARS SHERRY

This a dry Amontillado Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtering, classification by quality and fortified at 15 degrees with the best distilled wines to obtain the traditional racks. Put into the classical Jerez Criaderas y Soleras system of dynamic ageing at the 15^th criadera, where the biological ageing takes place under a layer of yeast. Aged in traditional oak casks , preferably American for at least 8 years, after which it is transferred to the 6^th criadera for an additional 22 years of natural ageing by oxidation until it reaches the solera. It is then removed for consumption.

Tasting Notes: Bright hues of very old gold and amber. Pungent, intense and complex on the nose, with a subtle note of  fino sherry and a hint of dried nuts and filbert. Dry with excellent acidity, a long, full bodied and elegant palate. A delightfully expressive and unforgettable finish.

Suggestions with Food: An excellent aperitif served with a fine cheese, ham or seafood dishes.

DOS CORTADOS 20 YEARS SHERRY

A fortified wine, this rare and peculiar dry Pale Cortado Sherry produced from Palomino grapes is halfway between an Amontillado and an Oloroso. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtration, classification by quality and then the must is fortified at 15degrees with the best distilled wines to obtain the traditional racks. Put into the Criaderas y Soleras system in fino sherry casks for biological ageing. Sporadically, circumstances cause the contents of some casks to behave differently than it is expected – they will not become fino sherry. These casks are “cut” (hence the term “cortado”) with one or two jugs of alcohol to form the base of the palo cortado solera system. The wine is then aged for 20 years until it reaches the solera.

Tasting Notes : Bright hues of very old gold and amber . Pungent, intense and complex on the nose, with a subtle note of filberts and dried fruits. Dry with excellent acidity, a long, full-bodied and elegant palate. An incredibly expressive and unforgettable finish. Sherry with an amontillado nose and an oloroso palate.

Suggestions with Food: Excellent as an aperitif for those long evenings or in short drinks with tapas.

DRY OLOROSO 12 YEARS

This is a dry Oloroso produced from Palomino grapes. The bud musts undergo controlled fermentation at 28c, then fortified with distilled wine alcohol at up to 19.5degrees. The Palomino enters the racks before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. It is aged for at least 12 years. This is a unique dry Oloroso.

Tasting Notes: Bright amber. Intense aromas characteristic of this type of wine and a hint of dried nuts and fruits. Dry, rich, with smooth tannins, it is luscious and balanced with a long finish.

Suggestions for Food: As an aperitif with mature cheese, at meals with red meats and even as an after-dinner drink.

HAPPY WILLIAMS & HUMBERT SHERRY DAYS

DEL

” For many cognac connoisseurs,the Ragnaud-Sabourin estate is the mecca of the whole cognac region.The family’s fruity and well-balanced brandies remain a yardstick with which to judge the best products of the Grande Champagne” , Nicholas Faith, Classic Brandy

The Ragnaud-Sabourin family owns one of the most prestigious private estates in Grande Champagne and certainly have a grand history.The estate was established in 1850 by Gaston Briand, one of the first in the region to push for an establishment of recognised crus. In 1941 a spilt took place in the Ragnaud family and one brother,Raymond Ragnaud,set off on his own. The other brother, Marcel Ragnaud,went on to develop Ragnaud-Sabourin and establish the house as one of the finest in Cognac.

Today the Domain La Voute is run by three descendants, from grandmother to granddaughter: Denise, Annie and Patricia Ragnaud-Sabourin.Together they oversee the vines, which stretch across the chalky slopes of Ambleville in the heart of Cognac’s premier cru region, Grande Champagne.They are also wholly responsible for all aspects of production and ageing, always determined to produce limited quantities of the highest quality.

All their cognacs are matured as vintages;there is no blending between years,no sweetening and no colouring. The name of each in the Alliance range illustrates the minimum age of the cognac contained in the bottle.

Our selection includes 

  XO Decanter which has an elegant finish with much finesse and just a tickle of spirit

Florilege with complex dried fruit character with a sweet spiciness and slightly dry but very long finish.

 Fontvieille No35 has a quintessential Grande Champagne cognac   nose, delicate  and elegant with a subtle  mix of oak spice and balsam, complex finish.

   Vintage 1990 , double distilled and matured in Limousin cask, rich oily unctuous notes and the famed rancio charentais clearly discernible

Alliance No20 Special Reserve has a deep, golden amber colour with spice, vanilla, citrus oil and a little  expresso coffee on the nose,light toffee undertones, oak and a dry long finish.

Others in the selection are Alliance No10 VSOP, Alliance No 4,Ragnaud-Sabourin VSOP

HAPPY COGNAC DAYS

DEL