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 ???

MALLORCA….Always Beautiful Sandy Beaches with lots of Sunshine and now Wonderfully Delicious Wines

With regard to great holidays in the sun, Mallorca is well known all around the world, but with regards to Mallorcan wines outside this beautiful island, they are not so well known. Maybe the reason for their limited availability outside the island is that only a dozen or so years ago most of the red wines produced were boardering on the harsh side and lacking finesse, while the white wines were mainly dry, thin and too acidic, only being enjoyed by the locals with most tourists sticking to beer, Menorcan gin and of course jugs of fruit filled sangria.

Although the wine making state of affairs has dramatically changed for the better in recent years, even so, the wines are sadly still relatively unknown outside the Ballearic Islands. There are many vineyards large and small around Mallorca with about twenty now producing stunning red and white wines along with some very decent rose, wines of such quality would command at least double the price if they were produced in Rioja or Ribera del Duero. Many of these vineyards I have visited over the past four to five years and can truly testify to the huge changes made to both facilities and the processing of wine e.g. modern stainless steel equipment and storage tanks, refrigeration and proper control of the fermentation temperature, automatic irrigation systems, much experimenting and more use of oak barrels for maturing wines and most importantly greatly increased planting and quality spacing of the more popular grape varities like cabernet sauvignon, syrah, merlot, chardonnay, viognier and malvasia and these varities are now producing many deliciously tasting varietal wines as well as carefully crafted blends.

Mallorca is perceived by most visitors to be an island in the sun, with many fine and interesting coastal resorts and beautiful golden beaches with crystal clear and seductively tainted azure waters and then to be arid,dry and uninteresting further inland where even today very few venture. For certain that is not the case, many parts of the central plain are extremely fertile, lush with ever ending fields of natures flowers, sweet smelling herbs and tiny leaved shrubs. Follow the ever winding narrow roads lined either side with wild poppys and you will also come upon acres and acres of fields of deep red soil producing each year successions of crops like strawberries, artichokes, potatos and green salads. Further on you could find huge orchards ripe with growing peaches, nectarines, oranges, lemons, almonds and we must not forget to mention thousands and thousands of olive trees. The whole island is a paradise, sadly to so few visitors.

The centre of the island around Inca and Manacor (note, Nadal territory ) is where the majority of Mallorcan vineyards are located, although you can find small industrious and successful growers around other parts of the island. Traditionally the grape of the island has and still is Monastrell, on its own it simply does not produce good red wines, but blended with other varities, the results can be simply outstanding.

Out of the many first class vineyards in Mallorca our favourite has to be MORTITX, a sleeping beauty and that is why we import, retail and wholesale six of their wonderfully complex, deep and rounded wines. Mortitx is located in the quiet North East of Mallorca a few kilometors from Pollensa on the steep rising road from Pollensa to Soller up in a hidden valley within the Tramontana mountain range. An awsome and captivating location with panoramic views looking down on to the enormous and attractive bays of Pollensa and Alcudia. Visitors are most welcome to taste and buy wines at the winery whose location is breathtakingly sited below rugged and steep pinky mauve coloured mountains with eagles and kites souring high above the sun baked pine trees and cliff tops and all around you take in the inviting scent of wild rosemary, thyme and juniper. This most appealing winery is owned by a number of private shareholders,many of whom own hotels and fine restaurants on the island and make available these exceptional Mortitx wines for sale in their own establishments.

From this magnificent vineyard we list the following wines:

Mortitx Negre Anyada Tinto

 Mortitx Rodal Pla Tinto

Mortitx Syrah

Mortitx L’u Tinto

Mortitx Rosat

 Mortitx Blanc

Mortitx Dolce de Gel

These wines can be purchased via our website or by visiting our Retail Outlet near Southampton

For Food Matches with the Mortitx Wines please check on https://www.ahadleigh-wine.com/wine-and-food/ which takes you to our websites specialist section on ” Matching Wines with Foods” then just type in the name of the wine in the box located under “TYPE IN WINE”.

Happy Mallorcan Days

Updated 23 September 2010

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—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

FOOD and WINE PAIRING—SEAFOOD SALAD
(continuation from blog  “ Food and Wine Pairing”  dated 19 December 2011)

 
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:—–SEAFOOD SALAD, delicious either as a light starter or a more wholesome main course. Seafoods included would be prawns, crab, lobster, crayfish, clams, gravadlax and lightlty smoked fish such as salmon, sea trout and halibut.

CHALLENGES:—–Make life easy by staying clear of seafood sauces that are too acidic, bitter salad leaves such as chard and endive and also undiluted lemon or lime juice. By following these recommendations the door is open to a much more varied selection of white and red wines and of course champagne and good quality sparkling wines.

RECOMMENDATIONS:—–Babich Marlborough Sauvignon Blanc, a dry white wine with hints of gooseberry and melon, a character most suitable for smoked seafood. Waterstone Bridge Chardonnay Reserve, a medium bodied white wine with a delicate richness, a wonderful match for prawns and lobster. Borgo San Leo Pinot Grigio, a light bodied white wine, gently aromatic with palate-cleansing fruit, an appropriate and well matched for various cold crab dishes with green salad.

If red is your favourite wine, then try a chilled Beaujolais Villages, Domaine de Franc-Pierre. In Beaujolais that’s how they enjoy this wine with cold food during their hot Summer months.

A safe bet is always a good quality sparkling wine, Cuvee Pierre Legendre, it will pair well with most seafood dishes and cold salads, or try this wine as an aperitif  before your meal. 
 
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:—–BAR-BE-QUE DISHES

HAPPY  SEAFOOD SALAD DISHES AND WINE PAIRING DAYS
Graham D

BLACK NOBLE , A Great Dessert Wine from Riverina, NSW, Australia

Black Noble is made from Botrytised Semillon that is fortified and aged in old oak barrels for an average of eight years. Created by Darren De Bortoli, it was inspired by a 1930’s wine made by Vittorio De Bortoli. The wine is unique but has been compared to wines of the Jerez region of Spain.

The wine has been aged in barrel and is designed for current consumption but will keep in the bottle for several years.

It is a deep amber colour with green gold edges. Concentrated, complex array of flavours and aromas including coffee/toffee and anise with aged character from maturation in oak for an average of 8 years, long luscious finish.

Black Noble is the perfect end to a meal with an espresso and dark chocolate or a platter of cheeses, dried fruits  and nuts, rich chocolate desserts.

HAPPY BLACK NOBLE DAYS

DEL

FOOD and WINE PAIRING—Christmas Poultry
(continuation from blog  “ Food and Wine pairing”  dated 12 December 2011)

 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:—–Whether its a traditional roast turkey, or chicken, or goose, or even wild game such as pheasant or partridge, one can easily choose wines that will suitably match all of the meats in question.

 CHALLENGES:—–If the above birds are roasted with the traditional vegetable accompaniments and sauces , then matching appropriate wines will not be a huge challenge. On a special occassion such as Christmas, it often pays to offer more than one style of wine, it will certainly keep all parties very happy.

 RECOMMENDATIONS:—–Listed below are four wines that will make great partners for any of the dishes being featured. One superb wine for white wine lovers would be a classical big rich wine from the Rhone Valley – Chateauneuf du Pape Blanc. Another fine white wine to go with poultry would be a Viognier from Australia, this wine has finesse and distinction and a perfect match for  game birds and turkey or chicken. Moving on to red wines, preference would be to the lighter and more fruity reds such as Fleurie, this fresh vivid red will bring delight to most white meats. Staying with the same theme, a final recommendation would be a plummy Merlot from the New World, Merlot Reserva Santa Cecilia Estate, this wine has depth of flavour with a long fresh fruity aftertaste, but not too overpowering for the delicate and flavoursome white meats being served.   
 
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 Great Friends-Cheese and Wine  for cheese and wine pairing.
 
NEXT ARTICLE:—–Christmas Pudding

 HAPPY CHRISTMAS POULTRY PAIRING DAYS

 Graham D

FOOD and WINE PAIRING—VEGETARIAN DISHES
(continuation from blog “ Food and Wine Pairing” dated 3rd October 2011)

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:—–VEGETARIAN DISHES have become much more popular in recent years and restaurant chefs are far more creative with their vegetarian recipes than perhaps a decade ago. With many different and wonderful flavours matching these dishes with wine is now a serious subject.

CHALLENGES:—–The main challenges are identifying what dishes are strong in flavour, such as a nut loaf or caramelised root vegetables or lighter flavoured dishes like salads or spring vegetable soup. Once you have catagorized your dishes then pairing with the right wines become much much easier.

RECOMMENDATIONS:—–With a light tasting soup such as pea or potato why not try a light bodied unoaked white wine such as Luztville Chenin Blanc from South Africa. For pulses like lentiles which have been enriched with cream or butter, go for a medium bodied red wine such as Pinot Noir by Tindall Vineyards in New Zealand. With strong flavoured dishes such as roasted vegetables, a powerful nut roast or stews which contain soya sauce or marmite to replicate meaty flavours, then a full bodied Bordeaux red such as Chateau Semonlon Haut Medoc or a new world wine like Carmenere Reserva from Chile will certainly do the trick.

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 deserts. Also view Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Desserts

HAPPY VEGETARIAN DISHES AND WINE PAIRING DAYS

Graham D

FOOD AND WINE PAIRING – WHITE FISH (continuation from BLOG “FOOD AND WINE PAIRING” dated 2nd December 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 :- WHITE FISH, white fleshed fish such as Lemon Sole, Flounder, Dover Sole, Dab, Turbot, Halibut and Brill have the lightest, sweetish and most delicate flesh of all the fish family

CHALLENGES :- Finding the perfect match for fish can be challenging since a very dry and acidic wine could go well with oily fish like Mackerel or Sardines, but could destroy subtle dishes like Poached Halibut or Sole Meuniere. Go for mellow and fruity white wines with little or no oak. Stay clear of red wines, although light red wines like Fleurie can go well with meaty, dark fleshed oily fish

RECOMMENDATIONS:- It’s not only traditional , but white wine certainly supports most fish dishes, especially white fish. So white wine with pan fried fish like sole or plaice are exceptinally well suited to a good quality Chenin Blanc such as Luztville from South Africa. Poached Halibut in olive oil and match with a Chilean Gewurztraminer from Vina Segu, the slight acidity from this wine works very nicely. Wild Sea Bass will respond well to a firm, fruity Italian white wine like Gavi de Gavi from the Piedmonte region of Italy.

Your choice of sauce or accompaniment can also be influential to a fish dish. A heavy tomato based sauce or a side dish with spice would welcome a white wine with high intensity and substance such as a white Chateauneuf du Pape or a full bodied Chardonnay such as those made in the Barossa Valley, Australia.

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 :- PASTA DISHES

HAPPY FISH AND WINE PAIRING DAYS

GRAHAM D