#3
THE
CLASSICdrinks
CD TIMES
Wine Specialist
SEPTEMBER
•
CLASSICdrinks Wine Specialist
2020
Y O U R B I - M O N T H LY W I N E I N D U S T R Y EZ I N E
B O D E G A S
S A N T A L B A
Known as “El Niño” (The boy) back in 1964, from one day to
“It is a different Rioja, but I don’t dare say if it is better
the next Santiago Ijalba (AKA Santalba) found himself
or worse,” he says. “What we have to think about now is
immersed in the management of a winery when he was
where we want to go. Rioja is struggling to grow in plant
barely 20 years old. He knew how to make this unforeseen
mass, which can make us a very large appellation, but I
his way of life and his passion until he founded, in 1998, his
think it has to fight to become a great appellation where
own winery. Santalba is now the reflection of all that
quality prevails over quantity and prevents its wines from
experience that, together with his family, vindicates the
appearing on the shelves in very low prices “he adds.
value of the traditional without losing a bit of innovation.
Santalba wines are varied and differentiating. They make
Santalba is the result of “letting go”, of “trusting young
traditional and classic wines. Wines that do not surprise
minds to continue growing.” The combination of tradition
but never disappoint. Elegant, fine and timeless under the
and modernity is the essence of this winery that claims the
Santalba Viña Hermosa brand in different categories such
family character from its foundations. “A way to differentiate
as Selection, Crianza, Reserva and Gran Reserva and of
itself within Rioja”, assures Santiago.
course an excellent white and rose wines. These collect
The different crises that Santalba has endured during its
the experience accumulated by Santiago. OGGA, 25 years
56 years among wines show the evolution of a sector that,
ago it was a “high expression” wine with a modern cut
today, has managed to become a benchmark for the region.
and today it is a renewed classic and perhaps the greatest
The awakening of Spain after the Franco regime followed,
exponent of Rioja. Rioja in a bottle.
first, that of 1992 and, six years later, “the year of grapes at
On the other hand, more modern, eclectic and daring
425 pesetas”.
wines are made by Roberto. Santalba Cotas Altas,
A constant transformation that has also affected the
Santalba Natural, even a Rioja in the Amarone style by
skeleton of Rioja. «At the end of the 60’s it was the time of
appassamiento (drying grapes). It is clear that Rioja’s
export of the wines in bulk. It was also La Rioja of the 40,000
fame of being a reactionary wine region does not go with
hectares and just 40 wineries. Already in the eighties we
the wines of Santalba.
grew twice and now, in 2020, we exceed 600 wineries and
Bodegas Santalba is a totally family-run winery, located
70,000 hectares of vegetable mass,” recalls Santalba and
in a unique spot of Rioja Alta where they pamper their
adds that the technical characteristics of the wines have
vineyards and wines and the doors are always open for
also changed affected by climate change too.
the friends of CLASSICdrinks. Salud!
IN THIS ISSUE Wine
Bodegas Santalba
Traditional, classical, passionate!
Lou Gat Check out one of our newest arrivals
News
Current Climate
Wines in the Spotlight
What’s my Job?
Torreón Reserva Chardonnay & Masseria del Feudo Nero d’Avola DOC Sicilia
Antón Fonseca Project Manager Bodegas Terras Gaudas
Whiskey Galore
Meet the team
Red Spot 15 Year Old
Aidan McNamara
#2
THE
CD TIMES I N T R O D U C I N G . . .
LOU GAT The Cat!
Côtes de Gascogne Lou Gat means the cat in the local dialect occitan. A legend dating back to the
presentation
13th century tells that after a decade of disastrous climate, crops were scarce and
Landowner-wine merchant, Maison Marcellin is part of the evolution of a family estate, whose famine settled.has In the village, we decided eat of cats by cooking them, leading toin Condom winemaking know-how been enriched by the to work three generations. Located cat's extinction and a Maison proliferation of ratsperpetuates who ate the the vines. Thanksby to producing Angeline, and in the heart of Gascony, Marcellin tradition marketing wines from of Côtes Gascogne,exceptional Armagnacs French Brandy. who kept a couple cats de hidden in her attic preserving their lives, and 20 kittens were born. She then decided to drop them in the village and they decimated the rats, thus saving the viticulture. Lou Gat is a mosaic representation of this long stretching area of Gascony, which includes different typicities of soils and climates. While in the north area the calcareous bedrock suits perfectly black grapes (Lou Gat Purple) and some of
white like Sauvignon (Lou Gat Blue), theGrapes clayish tawny sand soils from the west Tannat, Cabernet Sauvignon and Merlot and the south of the region favours aromatic white grapes as the colombard and Gros Manseng (Lou Gat Yellow)
Harvest Mechanical
The wines are intended to be straight, fresh and fruity, to which, in my opinion, suit
Producing methods
perfectly non-specialist consumers. The purpose of the design is to simplify the Full destemming wine in order to catch a large audience with a friendly animal easy to Pre-fermentary maceration of recognize. 3-4 days Extraction The rainbow of colors expresses the dominant fruittechniques: / profile of delestage, each wine:pumping-over. Fermentation temperature: 25°C Fining: Bentonite, agent of vegetable origin Tangential filtration
analyses Lemon & Citrus Fruits
Alcohol: 13,5%Blue-Grey Limestone, Blue Total acidity: 4,5 g/L H2SO4 Residual sugar: Flowers < 2 g/L (Lavender, Lilac)
Packaging
Black Fruits Cork or screwcap Burgundy style bottle - 75cl Six-bottles pack Palettization: 80x100 of 630 btl or 80x120 of 840 btl
Tasting note
Fruity nose with berry aromas slightly peppered. Easy drinking wine with soft tannins and flavours of black fruits and sweet spices. To be enjoyed on tapas, cold cuts platers, red meats, and cheeses.
www.maison-marcellin.com
#2
THE
CD TIMES M E E T T H E T E A M ! AIDAN MCNAMARA |
BUSINESS DEVELOPMENT MANAGER | DUBLIN CITY CENTRE
What would be your dream job?
I work in my dream job, I love the wine business but if not in this business I would love to be working at SpaceX, I have always had a huge interest in space exploration from the time I visited NASA when I was a child.
What was the last wine you had?
Vallformosa Cava Brut Reserva was the last wine I had. I had a bottle for my birthday and it was excellent - refreshing, crisp and delightful!
1, Schindler’s list 2, Forest Gump 3,The Shawshank redemption 4,Whiplash 5,Trading Places
CHECK OUT OUR OFFERS FOR THIS MONTH! Ask your Business Development Manager for details.
S rinpks Specialist i r
Wine
What’s your favourite film?
This is too hard of a question to just give one answer but I can give my top five:
ist
OFF
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700ML
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What music are you listening to?
I listen to all types of music from metal to techno. Today I was listening to Mötley Crüe and Metallica followed by a live set from Armin Van Buuren at Tomorrowland.
TRA
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KAHL
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When I get time I like to hit a small white ball around, I also play drums! I’m addicted to the BBQ and any chance I get, that smoker is on and I’m trying out new recipes.I love matching CLASSICdrinks wines with whatever I’m cooking.
LUDING
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BOLS BLUE CURA ÇAO 700ML
S rinpks Specialist i n es M r i t o k e e atch argari s PuB ree B
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What are your hobbies?
€95.00
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Spec- 31ST AUGU
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€60.00
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LUXA RDO Triple Sec 700ML
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€108.00
700ML
€155.00
LUXA RDO Cher ries 400G OL
700ML
€78.00
PER CASE
LUXA Mara RDO schin o 700ML
LUXA RDO AMA RETTO
€2.95
My father passed away but he taught me that I should always work hard and never give up. This is something that has stood to me working through recessions and pandemics!
Special
€89.00
Price Net €22.50
Who is your biggest inspiration?
CLASSIC drinks Wine
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FORGET 19, STONEWELL
IS ALL ABOUT 10 “In the blink of an eye! Time goes so quickly but I couldn’t let this anniversary slip by without a celebration. I’ve gone back to my roots to mark Stonewell’s 10th birthday. My grandmother
was born in Cappoquin, Co. Waterford. All the ciders in this blend are from a single orchard grown by David Keane of Cappoquin
Estates. With an apple pie and toffee nose, this is a medium dry tannic cider, with a rich, full mouthfeel and some yummy
butterscotch notes on the palate. There are only 1250 bottles of
this blend. So, if you’re lucky enough to get your hands on one, I hope you enjoy it as much as we did making it!” Daniel Emerson, Founder
10 YEARS
LIMITED STOCK ONLY 1,250 BOTTLES MADE!
#2
THE
CD TIMES
IT’S A LOAD OF GRAPES!! Gamay
Grüner Veltiner This grape dates back to the 1800’s, it is still primarily grown in Austria,
A light fruity grape with lots of soft red berry fruits. Best drunk young but
Hungary and Czech Republic and Slovakia. But you will also find
if from a Beaujolais Cru they can age beautifully from 3- 12 years. This
countries like New Zealand experimenting with it.
grape is most famous as it is the main grape of the Beaujolais region in
I love the quote from Janis Robinson when she wrote about this grape.
France, the lowest part of Burgundy.
“Today, no self-respecting restaurant wine list, whether in New York or Hong Kong, can afford to be without at least one example of this, Austria’s
This grape is also grown in the Loire and Savoie region in France, in
signature white wine grape”
Switzerland and in the Napa region of California.
This grape is very pure and full of minerality and acidity, but it ripens very
At the entry level this grape can be a fruity, easy drinking wine on its own.
late in the season. Wines can be perfumed and have substance, these are
But you will find when it is from one of the 10 Beaujolais Crus, the wine
usually off dry, with a every so slight hint of spice. It’s a delightful grape and
becomes more complexed and intriguing. With a thin skin and low in
for those who enjoy aromatic wines it is a perfect choice.
tannins, this grape also has high acidity. It is intense, spicy, flavoursome,
The biggest challenges this grape has is with the pronunciation. I strongly
rich, deep and very memorable. The older wines from some of the Crus of
believe that the Gewürztraminer would be a hugely more popular wine style
Beaujolais are said to have taken on some of the characteristics of
if the name was easier to remember and pronounce. The same I feel for
Burgundy.
this grape. It is a perfect match for foods that are a little fatty or acidic like, schnitzel, fried chicken, pork, veal and even sushi. Vegetables with acidic
Entry level Gamays are good with cheeses like, brie, camembert, pâtés
sauces can also be a great match such as asparagus etc. It is also a pure
and cold meats, like ham and turkey. More mature wines like those from
delight when served on its own and for those who like Pinot Grigio, Riesling,
Crus such as Morgan, Moulin A Vent, are best matched with game such
Viognier and even Albarino, it is a must try grape.
as duck breast and veal but also works superbly with lamb, roast chicken or pork.
Gruner Veltliner – grew -ner velt LEE ner Beaujolais is currently very much so in vogue, some of the top Crus to watch out for are Saint Amour, Moulin A Vent, Morgan, Fleurie, Brouilly. Peter Schweiger Heiligenstein Kamptal | Austria Grape: Grüner Veltliner
Seifried Grüner Veltliner Nelson | New Zealand Grape: Grüner Veltliner
Domaine Des Billards Saint Amour Beaujolais | France Grape: Gamay
Château De La Pierre Brouilly Beaujolais | France Grape: Gamay
THE
CD TIMES
WHAT’S MY JOB?
Antón Fonseca
Project Manager
“What´s my job?” That is quite a difficult question. I think if you asked every different member of the winery, you would get a totally different answer from each one, which makes me really proud! I have been involved in the day by day of the winery for 7 years now. On a regular day, if I am in the premises, it is not uncommon to start the day tasting wines in the morning, luncheons with a customer in the afternoons, and move some wine cases in the evening. It is the incredible thing about my job, each day is different of the other. If we discuss my “international role”, it lets me get to know people from different cultures and countries, and even get to visit the best restaurants around the globe. Representing the values of the family, our partners and human team that make up Terras Gauda. I have a future responsibility to lead a beautiful project, but it was already working before my arrival. This is why, since I have never been a theoretical type, I have tried to soak up everyones jobs trying to make them forget I was being in the way. My father started this small project in the O Rosal Valley, 40 minutes away from Vigo city and a few meters from the Miño river, a natural border with neighboring Portugal. He planted not only Albariño variety but, a coupage with the indigenous varieties of O Rosal Valley. To the extent that he was able to recover one of them , Caiño blanco, which quickly set us apart of the rest of the wineries. In 30 years, the group has grown a lot, and we are now four wineries and a small vegetable cannery, that it was on the verge of disappearance and that we saved it with more heart than head is another story but that´s for another CD issue. Now my role is to lead the new projects like the new Rioja project Heraclio Alfaro, the modernisation of some processes, or the internationalisation, like taking good care of our friends from Classic Drinks!. Everything without losing the essence that took us were we are: We will continue being faithful to the environment, respecting the uniqueness of the wines of each “terroir” and putting our efforts into team values”.
#2
#2
THE
CD TIMES WINES IN THE
SPOTLIGHT
FAMILY WINERIES MASSERIA DEL FEUDO NERO
TORREON RESERVA CHARDONNAY
D’AVOLA DOC
Rengo,
Sicily, Italy
Valle del Cachapoal,
Grape: 100% Nero d’Avola
Chile
100% ORGANIC
Grape 100% Chardonnay Located within the Central Valley are the upper reaches of the Cachapoal Valley, one of Chile’s historic winegrowing valleys. In this valley lies the town of Rengo that is protected by the mountain range that creates an area cooler and more arid than the rest of the valley. The Torreón de Paredes vineyard built on alluvial soil, is situated in the heart of this and is flanked by the mighty Andes, which not only provides a stunning backdrop to our winery, but also creates the dramatic contrasts between day and night
Masseria del Feudo is not just a company. Its history is a family history, whose values and ideals are powered from Francesco and Carolina, fourth generation of agriculture entrepreneurs, who work in a land where innovation is supported by tradition. Their philosophy is reflected in social responsibility towards the environment and production quality.
temperatures which result in richer, juicier grapes.
TASTING NOTES: Intense ruby red colour. Menthol aroma,
TASTING NOTES: Bright yellow colour with gold hints. The nose shows
and complex. The taste is velvet, sapid, vibrating finish, with a
complex notes of vanilla, fresh pineapple and lychee. The palate is intense, fresh, and juicy with soft notes of herbs with spicy and toasted finish. The
together with sweeter ripe red fruit and pepper hints. Intriguing typical acidity of the variety, which leds to appreciate the fruity aftertaste.
wine is harmonious with a well-balanced acidity and structure. Ideal to Serve at 10-12° C with salmon, sole, oysters, abalone, veal, quail or pasta in white sauce.
COLM’S COCKTAIL CORNER I n eac h e d i t i o n C o l m o u r c o c kt a il gu y w ill pick o n so me o f th e C la ssic C o ck ta ils o f the Wor l d. EASING INTO AUTUMN WITH THIS DISTINCTIVELY DELICIOUS
APRICOT SOUR. INGREDIENTS: 35ml Luxardo Apricot 25ml Los Jarvis Mezcal Espadin Joven 15ml monin vanilla syrup 20ml monin lemon & lime juice 15ml fresh egg white METHOD: Dry & wet shake. Strain. Up.
ALVA RO PA LACIOS Press
THE
CD TIMES
#2 FINANC IAL TI MES May 20 UK 20 CAMI NS DE L PRIO By Jancis RAT 20 Robinson 18
GREAT REVIEW FOR
CAMINS DEL PRIORAT IN THE FINANCIAL TIMES Considered one of the most sensational winemakers in Spain and one of the best in the world, Álvaro Palacios has truly revolutionised the viticultural landscape of Priorat, Catalonia. He was instrumental in bringing about the modern renaissance of this forgotten wine region by producing “L’Ermita”, a wine which has since then become a true symbol of Priorat around the world. After studying Oenology in Bordeaux and working at the legendary Château Pétrus, Álvaro Palacios was bound to take the reins of the family vineyard. But in 1989, led by his intuition, he decided to embark on a new adventure and settled in Gratallops, a small village located in the steep hills of the remote Priorat region, around 60km from Barcelona. In this mystical land, the vineyards are planted on steep, terraced hillsides whose dramatic slopes make it impossible for any type of mechanical work. Here, mules and horses are used instead.
UESTION WINEQ CORNER Is Chablis a grape?
Jancis Robinson
DID YOU KNOW:
This is a very common question and one where people get mixed up. Chablis is a wine region in northern France, its part of the Burgundy region. Famed for its subsoil of Kimmeridgean which you will find sea fossils. In Chablis they only produce one grape and that is Chardonnay. So when you hear someone saying they love Chablis but hate Chardonnay you can now politely educate them.
There is now a wine flavoured Kit-Kat!!!
Do all wines need to breathe before drinking?
though as it’s currently only on sale in Japan!
All wines will benefit a little from being poured into the glass and left alone for a couple of minutes. Sometimes it can be that the white is too chilled and needs to warm up a little before all those fantastic aromas can start jumping out of the glass. The same can be said of reds. The higher the alcohol the warmer the wine. Wines have been trapped in a bottle for a long time and also may have been aged in a barrel so when you open a bottle the wine is screaming ‘let me be for a moment to get my through together’ So if you have the patience try and be kinder to your wine, if drinking a nice bottle of red and you have a decanter or a nice jug, pour it into it and let it stand for 30 minutes. I like to decant my whites – yes try it out, it does make a difference. Remember all the amount of work and people that are involved in getting that lovely bottle of wine into your hands. In a lot of cases it’s a work of art. So maybe treat it with more gentile and it will give you more.
We might have to wait a little longer to try it
#2
THE
CD TIMES
ED’S SPEAK
Hi All, Yes indeed strange times we are working through but also its where opportunities lie. Following on from my article in the last edition, this time I want to touch on a topic that is near to my heart. ENTHUSIASM This is one the most important ingredients in any business, without it, it can be a long, challenging road to create a successful business, if at all possible.
SWIRL & SPIT With each edition we will be asking one of our team what they are drinking.
ELAINE BOLGER KEY REGIONAL MANAGER EAST
A wine I am loving at the moment would have to be the Camins Del Priorat by Alvaro Palacios (Winemaker of the Year 2015). Priorat is sometimes forgotten with the popularity of Rioja and other regions. Over lockdown I trialled a lot of new recipes and felt the Camins del Priorat paired excellently with a range of dishes, in particular lamb shank. I also found the medium body style could be enjoyed by the glass without food. The dark fruit flavours and subtle hint of spice make it a firm favourite - my friends and family have joined the Priorat bandwagon too!
Definition - Having or showing intense and eager engagement, interest or approval. Words also used to express enthusiasm - passion - zeal - keeness - eagerness - ardour - warmth.
WHISKEY GALORE!
People can display their enthusiasm differently, but it has been proven time after time again that people buy into people who are enthusiastic.
RED SPOT 15 YEAR OLD
Enthusiastic staff can create really positive energy in the work envirnment, such as restaurants, hotels etc. Customers, when entering without saying anything, can pick up on this positive energy. It can make customers feel comfortable, relaxed and open. It can make them want to linger longer, be open to suggestions, spend more and tell people what a great experience they had. It’s not always about how the envirnment looks but more about how it feels. Down through the years I have seen so many businesses spend all their time on how a place looks and miss the whole area of having positive energy. This is only created by the enthusiatic, energetic staff being there.
Red Spot was originally produced exclusively by the Mitchell family
Never underestimate its importance, it has been known for customers to buy into can-do enthusiasm and overlook a potential staff member’s lack of knowledge in a particular area of work.
originated from the family’s practice of marking casks of different
An enthusiastic waiter in a restaurant can be the most memorable part of a diner’s experience. An enthusiastic wine waiter can be enough to make sure you buy the wine that you know is just beyond your comfort price point, but you know the experience will be worth it. An enthusiastic manager can drive a team beyond what they believed they were capable of. Enthusiasm is infectious and can be an incredible sales tool. Enthusiasm in business today is quite lacking. We are living in a world of business where mobile phones get more attention than the art of face to face communication. Generations have grown up and are growing up where the amount of ‘likes’ you have on your Instagram/Facebook/TikTok account are much more important than becoming better at communicating with people. Enthusiasm can be displayed by your smile, body language etc. But being enthusiastic all the time is not easy. Some people are naturally enthusiastic and love connecting with people, while others can find it a challenge when dealing with strangers. It takes time to build a team of consistent enthusiastic staff but when you do the results prove that it’s worth working on. When your business has its Vision Statement (previous CD Times) the next step is to it create an enthusiastic and passionate attitude within the workforce. It is important to monitor this. Small achievable goals can be put in place. People need to be rewarded for their care by the business, for the passion and enthusiasm they bring to it. Sometimes people can feel intimidated by others who might be overzealous with their enthusiasm. The workplace should have a very open policy, open to new ideas, open to listening to what staff think. Sometimes the members of staff know more about what the customer wants. Remember we can all learn from each other regardless of experience.
who commenced trading in 1805 on Grafton Street in Dublin as purveyors of confectionery, wines and fortified wines. The family’s entrepreneurial spirit expanded into the whiskey bonding business back in 1887, whereby they matured their whiskey for many years beneath the cobbled streets of Dublin.The Red Spot name ages with a spot of coloured paint. There was a Blue Spot, Green Spot, Yellow Spot, and of course Red Spot. As a colourful history would have it, this revered Red Spot has remained underground until now.This Single Pot Still Irish Whiskey has matured for over 15 years in a combination of American Bourbon casks, Spanish sherry butts and Sicilian Marsala wine casks, all contributing rich and complex flavours, making it the top spot in the range. NOSE: Pot Still spices with rich cooked fruit, baked apple, mango and black cherry. Hazelnut and a touch of new leather fuse with toasted American oak. TASTE: A mix of ripe fruit sweetness from the Marsala seasoned wine casks. While the fruit remains, sweet red pepper and cracked black pepper and some spiciness, finished by notes of American oak and barley.
CLASSICdrinks Wine Specialist
CLASSICdrinks Wine Specialist
CLASSICdrinks Unit 5 & 6, OC Commercial Park, Little Island, Co. Cork T45 CH93
FINISH: An extra long infusion of fruit and spices. T: +353 21 451 0066 E: sales@classicdrinks.ie W: www.classicdrinks.ie