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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Graham D is back after a number of years researching the vineyards of Northern Greenland “one of my favourite wines has to be icewine”

His new schedule of Blogs will commence in early June 2017 and will feature articles on individual and often unique wines, spirits and liqueurs – of course by popular demand a whole new series of Food and Wine Pairing.

There will be a lots of info on Gins this time , since it’s UK’s most popular spirit.

Bewarned some other unpredictable events may also occur ???

Chablis Wines from Domaine Moreau

Domaines Louise Moreau was born from the passion of a family living in Chablis since 1814. As early as the late 19th century, their love for great wines led to the purchase of plots in Grands Crus and Premiers Crus.

Today they are proprietor of parcels in five of the Grands Crus and own individual vineyards within the appellations of Petit Chablis, Chablis and Premiers Crus. Most of the vineyards are managed using organic principles working in harmony with the environment.

The most prestigious of its wines is the monopole Chablis Grand Cru Clos des Hospices dans Les Clos, which was acquired by the Moreau family in 1904.

Louis Moreau, who has been head of the domaine since 1994, produces wines with a unique style, combining minerality, fineness, elegance and purity.

We have recently listed the following wines from Domaine Moreau –  Petit Chablis, Chablis, Chablis 1er Cru Vaulignot and Chablis Grand Cru Les Clos

Happy Chablis Days

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WRITTEN BY: Del   (click for further articles)

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Pairing Wine with the Last of the Summer Fruits

FOOD and WINE PAIRING—PAIRING WINE WITH THE LAST OF THE SUMMER FRUITS
(continuation from blog  “ Food and Wine pairing”  dated 29 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.

CHALLENGES : The main challenges when matching various fruits are often the differences in the acidity and ripeness of the fruit, for example the soft sweet flavours of a ripe pear and the slightly tartness of a late season raspberry. The key to this type of pairing is to match the weights and sugar intensity of both the wine and the fruit and to ensure one is not overpowering the other.

RECOMMENDATIONS:

Apricot based dessert : goes well with a rich and flavoursome Sauternes – Chateau Rolland 

Blackberries : an outstanding match would be a wine of great depth Black Noble, De Bortoli Wines, Australia 

Blueberries : a superb partner would be a refreshing and energetic Emeri Sparkling Shiraz

Autumn Raspberries from Scotland : require a full bodied and luscious Muscat such as Muscat de Beaumes de Venise Tradition from the Rhone Valley.

Apple Crumble : go for a light delicate dessert wine from New Zealand Hukapapa Riesling, Hunters Wines, Marlborough

Pears Poached in Red Wine : will appreciate a quality  Sparkling Rose, Saumur Rose Brut, Ackerman, France 

Honey-Roasted Figs : this deliciously sticky dessert works well with the fresh fruity taste of Pineau des Charentes.

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: Partridge,Pheasant, Teal and Mullard

HAPPY PAIRING WINE  WITH THE LAST OF THE SUMMER FRUITS

Graham D

FOOD and WINE PAIRING——BARBEQUE DISHES
(continuation from blog  “ Food and Wine Pairing”  dated 20th JUNE 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:—-–BARBEQUE DISHES can include many different dishes with varying styles, sauces and marinades. Typical and popular dishes would be grilled meats such as steaks, sausages, burgers, pork ribs and chicken. Oily fish are also favourites of many, as well as vegetables such as potatoes, onions, peppers, asparagus etc.

CHALLENGES:—-–As one can note the varity of dishes is enormous and matching wines with such an assortment can be a difficult challenge at the best of times. Therefore it would be uncomplicated to offer up three styles of wines in Red, White and Rose and for guests to simply choose their wines according to the recommendations below.

RECOMMENDATIONS:—–For grilled red meat dishes , a wonderful match for the summer months would be a Merlot from Australia  or an oak rich Rioja . For grilled white meat dishes such as chicken or pork, a Brouilly from Beaujolais  would be a perfect match and can be served chilled. Fish and grilled vegetables go very well with flavoursome white wines that are not too over powering with alcohol. A typical wine within this category would be a Semillon style wine, or one could try a fine Gewurztraminer from Alsace , a wine renown for its ability to ally with foods seeped in a whole variety of sauces and marinades.

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:—–FOODS FOR THE SUMMER MONTHS

HAPPY  BARBEQUE PAIRING DAYS

Graham D

HAYMAN’S LONDON DRY GIN

The original company of Haymans Distillers was founded in the 1800s by James Burrough, the great grandfather of the current Chairman, Christopher Hayman. James Burrough created the world renowned Beefeater Gin. Although Beefeater Gin and James Burrough Limited were sold to Whitbread in 1987, the Hayman family retained part of the business and continued the tradition of distilling and blending Gin and other white spirits.

BOTANICALS that make this fine gin – Christopher Hayman believes it is the careful and consistent balance of Juniper, Coriander, Orange and Lemon Peel which is vital in crafting a classic style of London Dry Gin. The Hayman’s Gin recipe consists of ten natural botanicals handpicked from around the world which creates a fresh crisp and fragrant flavour.

* The best Juniper provides the predominate flavour of Gin and is therefore the most essential ingredient.
* The finest Angelica Roots are harvested in France and give Gin its dry character.
* CorianderSeeds are imported from France which together with Liquorice gives Gin its complexity.
* Orris Root, sourced from Italy, has a scented flavour and is an essential part of the blend as it holds the other flavours together.
* Orange and Lemon Peel is sourced from Spain where the fruit is usually hand-peeled and left to dry in the Spanish sunshine to capture the oils and give Haymans London Dry Gin its crisp,balanced and unique flavour.

The important process of STEEPING and DISTILLATION

– Prior to the distillation process, the botanicals are steeped in the pot still for 24 hours which is the first part of the infusion process. After steeping, the gin undergoes the distillation process. During the distillation process, the still is heated at a gentle temperature so each botanical releases its flavour at a different stage of the process. The result is a premium London Dry Gin of consistently exceptional quality. Christopher believes Premium Gin should be created in a traditional Pot still to enable the flavours of the carefully selected botanicals to develop to their full potential and allow the Master Distiller to handcraft a uniquely flavoured premium gin with care and attention.

GIMLET– a highly recommended cocktail

* 2 shots of Hayman’s London Dry Gin
* 2 shots Roses Lime Cordial
* 1/2 shot water
Stir all ingredients with ice and strain into a glass.

HAPPY HAYMAN’S LONDON DRY GIN DAYS

Graham D

Sloe Gin is a fine gin spirit or liqueur flavoured with sloe (blackthorn) berries, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume and is produced by many small boutique wineries and distillers. The traditional way of making sloe gin is to infuse gin with the berries, sugar is required to ensure the sloe juices are extracted from the fruit. Almond or cinnamon flavouring is sometimes also added. Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, and produce a fruit cordial effect, although a number of long-established, reputable manufacturers still use the traditional method.

To make Sloe Gin, the sloe berries must be ripe. In the Northern Hemisphere, they were traditionally picked in late October or early November after the first frost of the winter. Each berry is pricked and a vat or barrel is part filled with the pricked berries, then the vat or barrel is filled with gin and sugar, adding a few cloves and a small stick of cinnamon. The vat or barrel is sealed and mixed several times by turning, then stored in a cool, dark place. It is usually mixed by turning every day for the first two weeks, then each week, until at least three months have passed. The gin will now be a deep ruby red. The liqueur is poured off and the berries and spices discarded.

Some great examples of Sloe Gins and Liqueurs

Sloe Gin Liqueur, Foxdenton Estate, Buckinghamshire

Sloe Gin Liqueur, Bramble & Gage, Gloucestershire

Sloe Gin Liqueur, Sloemotion, North Yorkshire

Sloe Gin Liqueur, Moniack Castle, Highland Wineries

Sloe Gin Liqueur, Scottish Liqueur Centre

Sloe Gin Reserve Liqueur, Lyme Bay Winery, Devon

Sloe Gin Liqueur, Gordons, London

Sloe Gin Liqueur, Sipsmith, London

Sloe Gin Liqueur, Plymouth, Devon

 Sloe Gin Liqueur, Condessa, Isle of Anglesey

FOOD AND WINE PAIRING – SPANISH TAPAS (continuation from BLOG “FOOD AND WINE PAIRING” dated 5th June 2010

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:- SPANISH TAPAS, delicious small dishes most suitable for sharing, often early evening at a bar before a late dinner. A good range of tapas would probably include red and white meats, seafood, egg and cheese dishes and many vegetable delights.

CHALLENGES:- The big challenge is the vast range of different dishes and flavours that can be consumed in just one or two hours. In a short period of time, one could have enjoyed dishes made from red meat, white meat, shellfish, grilled oily fish, cheese and eggs, and a mixture of light to strong tasting vegetables. These dishes will be paired with sauces of many flavours and textures with examples being Tomato and Garlic sauce, white wine sauce, sweet and chilli sauces, and citrus sauces just a few to mention.

RECOMMENDATIONS:- Tradition suggests sherry was served with Tapas originally in bars througout Andalusia. So why not enjoy your tapas with a good Manzanilla sherry such as Las Medallas de Argueso Manzanilla Half Bottle      or a dry Oloroso sherry like Williams & Humbert 12 years old Dry Oloroso Sherry      . But, if you prefer wine, then the challenge is pairing wines with so many varying tastes and flavours e.g. Potato or Chicken Croquettes, Lamb Meatballs, Deep Fried Squid, Prawns in Garlic, Artichoke Hearts with garlic mayonnaise, slices of spanish omlette and also the many different olive dishes. A fruity and tasty rose wine from Marques de Caceres, Rioja     might just cover all permentations. If that is not your preference and there are more than four in your party, then select a quality medium bodied white wine from Mallorca  such as  L’Antull, Vins de Mortitx  and a quality medium bodied red wine from  Rioja  such as  Anares Reserva Rioja, Bodegas Olarra  .  Neither of these wines will let you down.

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:– CHINESE FOOD

HAPPY SPANISH TAPAS AND WINE PAIRING DAYS

GRAHAM D