April 2006 : Vintage News for Bordeaux

Most of you will probably have read the press by now stating that the 2005 vintage in Bordeaux is the best for 100 years. The only disagreement is whether wines from St Emilion share these accolades. The opening prices En Primeur will go through the roof. There is talk of Chateau Petrus opening at £15,000 per case! Who will pay these prices without turning a hair? Russian or Chinese millionaires are the prospective buyers! It’s no use owning multi-million pound mansions without a decent wine cellar is it?? I suspect very few of us will ever taste these wines. Oh well - back to Chile & Argentina for more affordable specimens!

Governments listening to the people? Some mistake surely!
The French Government seems to be stirring. Oak chips are to be allowed in their better quality wines and grape names will be included on the labels. There is a real need for these changes in order to adapt to the international market. Allowing oak chips, which can impart oak favour to wine without using expensive oak barrels, has been the practice for several years in new world wine regions.

Other politicians are warming up too! Recent research into global warming regarding wine production is very scary! For instance, Burgundy may not be able to grow Pinot Noir if the climate continues in the same fashion. Radical climate changes will alter production in all countries though, perhaps the UK will benefit! I still can’t quite see vineyards in the Highlands with guided tours for groups of wine enthusiasts on Harris and Orkney! The problem is the vines’ extreme sensitivity to alterations in temperature and increased risk of disease as a result.

Animal Magic
Market analysts report that placing an animal name on your wine label increases sales e.g. Smoking Loon (from USA) or Kangaroo Yellow Tail (Oz) – not to mention the Cat’s Pee/Gooseberry Bush variety etc etc. So here’s a competition for ISM members. A bottle of 1er Cru Champagne to the best suggestion for an animal name on a wine label. Entries to the Editor – closing date is 9th June.

Happy & Healthy Drinking!
Kenneth Harry Putt

This month's recipe (from Kenneth Harry Putt) : Late night snack

Gentleman's Relish has been a favourite for many years, especially with adventurers. The basic ingredient is Anchovy and my first taste was given to me by my father when I was aged 8 - I've never forgotten it! Rick Stein published a recipe in 1988 which I have adapted here for you:

Ingredients:
2 x small tins anchovies
4 x cloves garlic
1 x table spoon olive oil
1 x teaspoon red wine vinegar
pinch of Cayenne Pepper
1 x teaspoon tomato purée
Fresh ground Black pepper

Method:
Blend together all the ingredients in a food processor, chill down in the fridge and when you get back from a concert serve on granary toast!