10 things you might not know about sherry

3 November 2014 by in Sherry, Wine and spirits

Julian Jeffs’ book Sherry (6th edition), is due to be published on 20th November. We’re very excited and to get you in the mood, here are some facts about the drink that you might not know. Before you pour the last drop in your Christmas trifle, perhaps this year you’ll discover how exciting sherry is as a drink.

  1. Firstly, let’s get our bearings. For such a famous wine, sherry is only produced in the ‘sherry triangle’ in Spain, consisting of three towns, Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda.
  2. Sherry has been connected to Britain for over 600 years. This is partly due to Catholics being exiled to Spain and setting up as wine traders who sent sherry back to Britain. Essentially, it has been part of British culture for over half a millennia.
  3. This wine is growing in popularity, particularly in the United States, where there is a trend for sherry cocktails in restaurants and even sherry tasting clubs have emerged, such is the appreciation for the wine.
  4. Rather than stick it in your trifle, how about having a glass of chilled fino with your tapas. Sherry is widely regarded as the perfect accompaniment to the Spanish meal.
  5. The wine was considered to be Shakespeare’s favourite drink. Perhaps a swig of amontillado will have you composing sonnets too.
  6. Legally, only sherry produced within the ‘triangle’ is allowed to be called ‘sherry’. However, it is produced in America and must be sold with the label, ‘California Sherry’ or ‘American Sherry’ so that consumers know the difference. This is due to a Spanish law that was created in 1933 to protect the term ‘sherry’ and make it exclusively Spanish.
  7. Christopher Columbus is thought to have stocked up his ship with many barrels of sherry before departing Spain for the New World, which, if true, makes it the first wine to make it to America. No wonder there is a growing popularity for it.
  8. Given that sherry is not as popular as other wines, it is often cheaper to buy and therefore you’re likely to get your hands on a quality bottle for a relatively low price.
  9. It can be split into different categories depending on their colour, oxidisation and blending.
  10. Rather than putting the cork back in the bottle and leaving it on your shelf for another year, sherry should ideally be treated like a white wine and consumed within a few days of opening, otherwise the wine becomes too exposed to oxygen and loses its flavour.

Sherry preorder

The Infinite Ideas interview with Richard Mayson

29 October 2014 by in Wine and spirits

richardMaysonPort expert Richard Mayson has taken a few minutes out of his busy schedule to sit down with us and chat about his favourite drink. Here are his thoughts on port-related subjects from the tricks of tasting to the effects of global warming on the wine trade.

 

Why isn’t port wine produced anywhere else?
It is all a matter of terroir. Nowhere in the world apart from the Douro valley has the same combination of climate, geology/soil types and heritage. With centuries of accumulated history behind it Port is very much the product of a culture that has developed among 34,000 growers and the shippers (many of them well-known) who bring the wines to the market.

PortWhat have been the biggest changes in the production of port in recent years?
The main change that has taken place in recent years is the improvement in wine making technology. Until as recently as the 1970s a large amount of port was produced in time-honoured fashion that would be familiar to someone plucked out of the eighteenth century! Better knowledge of grape varieties, matching them to vineyard sites, picking at optimum ripeness and better control of extraction and fermentation have all made port into a much better product. Added to which, with their purchase of vineyards many of the larger shippers are now able to control the whole production process from the grape to the bottle. It is no wonder that the quality of port is better now than it has ever been.

In Port and the Douro you’ve written a lot about the history of the drink, but what do you think lies ahead in the world of port; does it face challenges or do you predict a boom?
Port has always faced challenges and always will. The Douro region is a costly place to grow grapes and wine is subject to the vagaries of fashion. I don’t predict a boom but I do predict a healthy future for those producers making less but better and focusing on quality-conscious markets. There is a real and developing interest worldwide in wines that embody the character of their grower and region. In the Douro small growers and large shippers have been facing up to this and there is much more individuality in their wines.

Do you think global warming has affected the production of port?
I am a global warming sceptic but, as a grape grower myself, it is hard to ignore the fact that something seems to have been going on with the climate over the past decade or more. The Douro is fortunate in having a spread of micro- and meso-climates and there is no reason why the region should not adapt. The grape varieties used to make port are amazingly drought resistant. There have been hot years (like 2003) but also cooler ones (like 2014). Vintage variation is what wine is all about and climate change adds a new and rather fascinating (if slightly scary) element to this.

Do you think that technology has generally been a good or bad thing for port?
Oh undoubtedly a good thing! But it has to be used wisely. When new technology has been rushed in, it has had negative consequences (as in the 1970s when I think there was a dip in the quality of vintage port). The port shippers have in general learnt from this and new inventions (like the robotic treading of grapes) have been introduced gradually.

Port is often regarded as an old-fashioned tipple; how would you convince today’s drinkers that it’s worth trying?
Port is a drink with a long history but it is just as relevant today as it always was. I defy any wine drinker not to be seduced by a glass of ten or twenty year old tawny served cool from the fridge on a warm summer’s day. It is about matching the wine to the mood and port with its multiplicity of styles is more than just a wine for drinking after dinner at Christmas!

Port-tasting is quite a specialised skill. How did you get into it – were you a natural or did you have to learn?
We all have to learn and I am still learning all the time. Every time I taste a new vintage I am learning something new. Taste is about memory and experience. I am fortunate in that I have plenty of both!

Can you tell us about the worst port you have ever tasted?
It would have to be something masquerading as port coming from another country. There are still some very poor, cheap imitations out there though fortunately they don’t tend to make it as far as the UK.

Who is the greatest character you have met during your long career in the port trade? Can you tell us about him/her?
I think it is the late and lamented Bruce Guimaraens who was the wine maker for Taylor and Fonseca until 1995. He made every wine from 1960 onwards including the great 1963, 1966 and 1970 vintages. Bruce was a huge man, in all respects, who knew every inch of the Douro and was treated with great regard and affection by growers and shippers alike. He spoke everyone’s language, in both Portuguese and English. He liked nothing better than a good glass of port and, eschewing the purple prose sometimes favoured by wine writers, he would drain the decanter and say ‘it’s just bloody good vintage port’. He is profiled on page 172 of my book [Port and the Douro].

Other than port what is your favourite drink – not necessarily alcoholic – and why?
I don’t drink much other than wine, water and tomato juice! I hate sweet, fizzy drinks and I don’t drink spirits. But I do like a bloody mary!

Richard Mayson is the author of Port and the Douro and Richard Mayson’s guide to vintage port
Port download

Port and lemon, madam?

29 September 2014 by in Wine and spirits

We’re all aware of the centenary of the First World War and the commemorations will no doubt go on for many years to come. Undoubtedly the war changed the face of Britain, and indeed the world, irrevocably. We can thank this war for the invention of tanks, the poetry of Wilfred Owen and Siegfried Sassoon, and women’s suffrage. It also saw a change in our drinking habits.

Once the Treaty of Versailles had been signed and the world was left to rebuild, Britain’s drinking habits began to shift. One often thinks of port as a rather old-fashioned drink; in Port and the Douro Richard Mayson draws attention to the time that port became the fashionable tipple of the day:

‘In the aftermath of the First World War, ruby Port was drunk in huge quantities by the British and became strongly associated with the archetypal street-corner pub. It was often the basis for a long drink, ‘Port and lemon’ – a shot of ruby poured over ice, let down with fizzy lemonade and served with a slice of lemon. I have to admit to being a fan of the British soap opera Coronation Street (one of the longest-running TV series in the world) where Port and lemon was a special-occasion drink enjoyed at the Rovers Return by ladies like Hilda Ogden (when she wasn’t in her curlers). The fashion for Port and lemon began to fade in the 1960s and, sadly, the Hildas of this world are now few and far between. More recently, Liz MacDonald has been known to enjoy a Port and lemon now and then but ruby Port has now given way to proprietary brands like Archers and Baileys. Port and lemon was that sort of drink!’

So as we remember the fallen this year why not raise a glass of Port and lemon to their memory – we think you’ll enjoy it.

Port download

Australian and New Zealand wine expertise comes to the UK

22 September 2014 by in Wine and spirits

To mark the Negociants UK winemakers tour, where winemakers from Australia and New Zealand come to the UK to share their passion for wine and perhaps divulge a few of their trade secrets, we’ve been thinking about how place defines the wine that it creates.

The wine trade is truly global and in Secrets of wine, Giles Kime highlights the sheer diversity of winemaking and the variety of different regions where it is produced. Could you tell the origin of your glass from just a sip? Here’s what Giles has to say:

Secrets of wineWine falls into two categories: the stuff that reflects the winemaking tradition of the region where it was produced and the sort that tastes as though it could have been made anywhere in the world where the sun shines enough to ripen grapes. There’s not much wrong with the latter; the huge advances in winemaking technology in the last decade have made it possible to produce good-value wines virtually anywhere. What sets these two kinds of wine apart is something that wine buffs call ‘typicity’ – meaning that they conform to a certain style that is typical of the wine’s birthplace. How important is this quality? If wine is enjoyable to drink, surely to worry about typicity is nothing more than splitting hairs? Possibly. But a world without wines that reflect their origins would be very boring. Which would you rather do? Drive hundreds of miles through the unchanging landscape of the American plains or wind your way through the ever-changing scenery of France, Italy or Spain?

When it comes to wine, variety is undoubtedly the spice of life. While the consistency of ‘global’ wines might offer a convenient option for everyday drinking, the highs and lows are provided by wines that taste of the place they come from. There are parallels between winemaking and cookery. The people of every region of the world have their own tastes in food that are influenced by the available ingredients, the climate and the gastronomic tradition that has evolved over the years. Precisely the same is true of wine.

A sense of place versus a suggestion of terroir
Describing a wine as having a ‘sense of place’ could easily be confused with suggesting that it expresses terroir. Though terroir does contribute to the sense of place, the typicity of a wine has more to do with winemaking tradition – the style of wine created by techniques such as oak ageing and blending. The grim reapers of the wine world might make gloomy predictions that typical wines are being replaced with ones that have no regional characteristics, but the fact is that these two kinds of wine can coexist happily side by side.

Where to find typical wines
Although it is easy to see typicity as a quality that is peculiar to European wine
regions such as France, Italy and Spain, some New World areas are developing their own styles and winemaking traditions. For instance Sauvignon Blanc from Marlborough in New Zealand tastes very different from Sauvignon from Western Australia, and Barossa Shiraz has a style different from Shiraz made in South Africa. Here are areas where you are likely to find more typical wines that are true to local tradition than homogenous ‘global wine’.

Old World The New World
Bordeaux
Burgundy
The Mosel Valley
The Loire
Rioja
The South of France
Tuscany
The Barossa Valley
The Clare Valley
The Hunter Valley
The Margaret River
The Napa Valley
Sonoma

If this has got you in the mood to find out more about wine, you might be interested to know that Infinite Ideas soon to publish a new addition to the classic wine library, the sixth edition of Sherry by Julian Jeffs. It’s available to preorder now.

Sherry preorder

What did we do this week?

19 September 2014 by in Business and finance, Wine and spirits

It has been a very exciting week in the Infinite Ideas office. We have signed up two new authors and are looking forward to developing our classic wine list with The wines of Austria and Spirits distilled. We have managed to stay (relatively) sober throughout the excitement however and will be updating you on these new titles over the coming months.

All good things come in threes and we have also signed up a new book to our business list, Authentic leadership. Next year is shaping up nicely!

Our author Richard Mayson won the Louis Roederer award for international wine feature writer of 2014 and Richard had a rather splendid evening at the ceremony. You can download the free ebook, Richard Mayson’s guide to vintage Port and read all about this fine wine.

Football business received a fantastic review from Back Page Football, which said ‘it could be Tsjalle van der Burg that fans hold aloft as the saviour of football.’ You can also listen to Tsjalle discuss his book and his thoughts on the future of football here.

If you’re a business leader or would like to be one in the future, you can now get your hands on a copy of 100+ management models by Fons Trompenaars and Piet Hein Coebergh.

Catherine handed in her MA dissertation and will never do homework again (that is unless anyone is willing to sponsor her PhD?). Rebecca was completely indifferent to the result of this week’s bake off and Richard admitted that he has never read The Great Gatsby.

Quiz: how well do you know whisky?

19 September 2014 by in Spirits distilled, Wine and spirits

Now that the referendum is over and we’ve all breathed a sigh of relief over the fact that we won’t have to change our passports or bulk-buy haggis before the price rockets, we think that a drink is in order to celebrate the United Kingdom of Great Britain and Northern Ireland. So break out your whisky and, if you’re English, relish in the fact that import tax was just a bad dream! Glass in hand, why not try this quiz from Infinite Ideas’ newly signed book Spirits Distilled, by Mark Ridgwell, to see how much you know about the national drink of Scotland.

1.  In what year did an Excise Act lay the foundations of today’s scotch whisky industry?
A.   1644
B.   1707
C.   1823
D.   1827

2.  Scotch blends account for what percentage of all scotch sold in the world today?
A.   Over 75%
B.   Over 80%
C.   Over 85%
D.   Over 90%

3.  A mash for scotch may be distilled to what maximum level of alcohol?
A.   72% abv
B.   84.5% abv
C.   94.8% abv
D.   96.4% abv

4.  Which grain(s) are permitted in the production of scotch malt whisky?
A.   Barley
B.   Rye
C.   Corn
D.   All of these grains

5.  Single malts, bottled as such, gained global recognition in their own right from which decade?
A.   1880s
B.   1900s
C.   1930s
D.   1960s

6.  Which of these terms is a correct and legal description of a blend of malt whiskies?
A.  A vatted malt
B.  A blended malt
C.  A pure malt
D.  An individual malt

7.  Peat found in the Highlands typically contains what type of plant materials?
A.   Vegetable
B.   Seaweed
C.   Fruit
D.   Heather

8.  Which region in Scotland boasts the world’s largest concentration of individual  distilleries?
A.   Lowlands
B.   Speyside
C.   Highlands
D.   Islands

9.  Which single malt pioneered the current popularity of single malts?
A.   Glenfiddich
B.   Glenmorangie
C.   Glen Grant
D.   Glen Scotia

10.  In what year was a law passed requiring all Scotch to be aged for at least 3 years?
A.   1905
B.   1910
C.   1915
D.   1920

Answers will be posted on Monday. Good luck!

saltire

If you’re excited about the publication of Spirits Distilled, then why not take a look at the classic wine library too.