Wines

During lockdown, more and more people have been trying their hand at making their own cocktails. This Valentine’s Day, we’ve rounded up a selection to cocktails to try, that are easy to make at home.

The following cocktails are mostly based around gin, vodka and Champagne or Prosecco, plus plenty of berries and red fruit flavours. You could also try some more of these classic Champagne cocktails.

Valentine’s Day cocktails to make at home

Ruby Gimlet

Glass: Champagne flute

Garnish: None

Ingredients: 15 ml elderflower cordial, 15 ml Vodka, 30 ml pink grapefruit juice, pinch of salt, 100 ml Prosecco.

Method: Build in flute

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Elyx Spritz

Glass: Highball

Garnish: Lemon wheel

Ingredients: 30ml Absolut Elyx, 30ml Lillet Rosé, 200ml Top Q Mixer Elderflower Tonic.

Method: Build over cubed ice, garnish with lemon.

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Clover Club

Glass: Coupe

Garnish: Mint sprig

Ingredients: 50ml Manchester Gin Raspberry Infused, 20ml Extra Dry Vermouth, 20ml lemon juice, 10ml sugar syrup, 4 raspberries, 1 fresh egg white (optional), 1 fresh mint sprig (optional).

Method: Muddle raspberries, sugar syrup and lemon juice. Add all other ingredients except mint sprig. Shake without ice to emulsify the egg white. Add cubed ice and shake again. Fine strain into a glass and garnish with the mint sprig.

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Bu-Tea-Ful

Made using wild purple heather picked on the island, the Isle of Bute Heather gin gives a vibrant floral nose, balanced with a subtle citrus fruit finish.

Glass: Martini glass or coupe

Garnish: None

Ingredients: 37.5ml Isle of Bute Heather Gin, 25ml Peach Schnapps, 50ml Earl Grey tea, 25ml lemon juice, 1 tsp of honey.

Method: Add all ingredients to cocktail shaker, shake hard with cubed ice and fine strain into martini glass or coupe.

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Gin Bellini

A simple and sweet twist on the classic Bellini cocktail from Eden Mill using their famous pink blush Love Gin.

Glass: Cocktail glass

Garnish: Raspberries

Ingredients: 15ml Love Gin, 15ml Eden Mill Love Gin Raspberry, Vanilla and Meringue Liqueur, Prosecco, raspberries.

Method: Combine Love Gin and Love Gin Liqueur in a cocktail glass. Top up with Prosecco. Garnish with raspberries.

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The Love Potion

Glass: Tumbler or gin balloon glass

Garnish: Wildflowers

Ingredients: 40ml Caorunn Gin, 30ml raspberry cordial, 25ml lemon juice, 40ml tonic water, 2ml peat whisky (we like to use anCnoc Peatheart)

Method: For the raspberry cordial, stir together 500 grams of caster sugar with one litre of water and 200g raspberries in a pan. Bring it to the boil and simmer for 15 minutes. Let it cool down, strain and refrigerate. Stir all the ingredients with ice and serve in a rocks glass over ice. Garnish with wildflowers.

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Byblos Royale

From the hotel founded on love – Hotel Byblos was originally founded in 1967, by Lebanese businessman Jean-Prosper Gay-Para in the attempt to woo French actress Brigitte Bardot – what better cocktail to drink on the day of love than the hotel’s twist on the classic Kir Royale?

Glass: Champagne flute

Garnish: Fresh raspberries, fresh mint, lime wedge

Ingredients: 25ml Cherry Liqueur, 25ml Ginger Liqueur, Champagne Brut Rosé,

Method: Mix the Cherry and Ginger Liqueur and top up with Champagne Brut Rosé. Garnish with fresh raspberries, mint and a lime wedge

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Results for Chinese wines at the Decanter World Wine Awards continue to establish its reputation as a quality-led wine producing country.

China received 120 medals at DWWA 2020, including one coveted Platinum medal – last awarded at the 2017 competition. Alongside this, China achieved three Gold medals, 34 Silver and 82 Bronze.

To ring in the Chinese New Year and highlight some producers to keep your eye on, we’ve selected 15 award-winning wines from the 2020 competition, each receiving 90+ points.

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Learn: Pairing wine with Chinese food for the Year of the Ox

Search all DWWA award-winning wines from China

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Whether familiar with Chinese wines or looking for where to start, the below list includes benchmark examples of the quality wines China is able to produce from sparkling and white wines to red and sweet…

Sparkling

Chandon, Brut, Helan Mountain East, Ningxia NV

Silver, 90 points

70% Chardonnay, 30% Pinot Noir

A classic traditional method style showing a good balance of nutty, toasty notes alongside ripe stone and red fruits. Rich and complex.

White

Canaan Wine Estate, Shi Bai Pian Reserve Chardonnay, Huailai, Hebei 2016

Silver, 91 points

100% Chardonnay

Intense floral and toasty oak bouquet, then rich and ripe in the mouth with a long finish. Lovely wine.

Helan Mountain, Xiao Feng Chardonnay, Helan Mountain East, Ningxia, China 2017

Silver, 90 points

100% Chardonnay

Ripe peach and red apple nose. The oak is obvious on the creamy and nutty palate but has integrated over time, adding opulence. Long, spicy finish.

Puchang Vineyard, Rkatsiteli, Turpan, Xinjiang 2018

Bronze, 89 points

70% Rkatsiteli, 30% Riesling

Delicate floral nose. Lively palate with notes of apple, greengage and white plum, plus lively minerality and a briny note. Persistent, almondy finish.

Chateau Mihope, Viognier, Helan Mountain East, Ningxia 2018

Bronze, 88 points

100% Viognier

Pronounced lavender and rose scents with lots of waxy pineapple and apricot fruit, plus coconut from the oak. Finishes well.

Red

Chateau Hedong, Syrah, Helan Mountain East, Ningxia 2016

Silver, 93 points

100% Syrah

Blue-fruited, peppery and herbal, this displays a rather Crozes style with a lighter palate, soft tannins and a refreshing finish. Lovely wine.

Chateau Junding, Xiyue, Penglai, Shandong 2016

Silver, 91 points

55% Cabernet Sauvignon, 20% Shiraz, 15% Marselan

Rich cassis, cedar, clove spice and red fruit nose. Full-bodied and polished, framed by fine, savoury tannins and finishing with laudable persistence.

Chateau Hedong, Cabernet Franc, Helan Mountain East, Ningxia 2017

Silver, 90 points

100% Cabernet Franc

Good varietal aromas of raw plums and blackcurrants with a whiff of smoke. Quite mouth-filling, with plenty of mature red fruit, well-integrated oak and soft tannins. Finishes well.

West Region Pearl, Berry Selection 300, Manas, Xinjiang 2016

Silver, 90 points

100% Cabernet Sauvignon

Sweet red cherry aromas with some oak and cedar characters. The oak is well-managed and delivers a twist of sweet spice. Quite nicely done.

Kweichow Moutai, Moutai Old Vigneron Dry Red Wine, Changli, Hebei 2017

Silver, 90 points

80% Cabernet Sauvignon, 20% Merlot

A well-made wine with fine-grained tannins, lots of cassis and red fruit, plus notes of coconut and creamy oak. Energetic finish.

Grace Vineyard, Deep Blue, Shanxi 2017

Silver, 90 points

60% Merlot, 35% Cabernet Sauvignon, 5% Cabernet Franc

A flashy and ambitious wine with pronounced cedar, vanilla, cherry and liquorice scents, abundant fine-grained tannins and a toasty finish. Fine job!

Sweet

Ji’an Baite, Manor Icewine, Tonghua, Jilin 2016

Platinum, 97 points

100% Vidal

Resplendent tangerine and dried apricot scents lead onto an intense palate of ripe oranges, figs and dates. Elegant, long, concentrated and beautiful, this will handsomely repay cellaring.

Domaine Franco Chinois, Petit Manseng, Huailai, Hebei 2015

Gold, 96 points

100% Petit Manseng

Vibrant, playful and exciting, this is a superb wine with an apricot, pear and peach skin nose, beautiful melon and tangerine flavours and a long finish. Bravo!

Chateau Changyu, Black Diamond Golden Icewine Valley Vidal, Huanren, Liaoning 2017

Gold, 95 points

100% Vidal

Apple peel, peach, marmalade and dried apricot nose. The palate is honeyed, rich and unctuous with wonderful length and impeccable poise. A beauty.

Liaoning Sanhe, Cailonglin Vidal Icewine, Huanren, Liaoning 2013

Gold, 95 points

100% Vidal

A cascade of ripe, scented, marmalade, honey, butterscotch and candied citrus characters pile out of the glass in friendly combat with toast, tea leaf and perky acidity. Bravo.

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DWWA 2020: Top Chinese wines showcased at ProWine China

DWWA 2021 entries are open – Enter now

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Wine with Chinese food: Five styles to consider

• Riesling (dry, off-dry)
• Gewürztraminer
• Chardonnay sparkling wines 
• Pinot Noir
• Gamay

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Matching wine with Chinese food can be somewhat complicated and is often perceived differently in Europe and the US versus China itself.

‘Chinese food’ is a vague concept, according to Shanghai-based sommelier Guo Ying.

‘It only takes around one-and-a-half hours to fly from Japan to South Korea.

‘In China, it can take up to seven hours to fly from one city to another, so it’s not hard to understand why there is such a diversity of ingredients and cooking in different regions.’

To complicate matters further, you may find your favourite Chinese restaurant tries to serve everything to your table at once.

‘Chinese hosts feel guilty if they don’t fill the table in front of their guests with food,’ said Professor Li Demei in a column on DecanterChina.com.

‘However, with such diverse flavours presented all at the same time, how would you pair them with wine?’

Chinese takeaways provide a simpler, westernised approach to the vast possibilities of the eight great regional cuisines (‘八大菜系’).

You’ll find familiar options and popular single dishes available almost everywhere, and so they also pose fewer difficulties when thinking about wine pairing.

Here are some suggestions for pairing wine with Chinese food commonly found in the UK and US.

Wine with Dim sum

Among the eight great Chinese regional cuisines, Cantonese food is arguably the most widely found in western countries.

Dim Sum covers a wide range of small dishes, including steamed dumplings, spring rolls and soya-seasoned meats.

The relatively mild flavours open up plenty of options to wine pairing.

‘Instead of using condiments to enhance the flavours, [the] natural savoury taste lends itself to be paired with wines,’ said Guo Ying.

‘The best shrimp dumplings must have smooth and translucent skin with a springy texture, and you can taste the freshness of the shrimp. Pork meat is added to enhance the flavours,’ said Guo Ying.

Try a still or sparkling made with 100% Chardonnay to pair with this fresh and light dish, or with other Dim Sum dishes of similar texture, such as Shumai.

Food and wine expert Fiona Beckett suggested ‘sparkling wine, preferably blanc de blancs Champagne, or a chilled fino Sherry’ in a previous article for Decanter.com.

Similarly, spring rolls with crispy skin and mild vegetable fillings could benefit from a fresh and clean white. A youthful Gruner Veltliner or green apple-tinged Picpoul de Pinet would fit the bill perfectly.

The same rule applies to potstickers – pan-fried dumplings.

For Cha Siu Bao (steamed Barbecued pork bun), the salty-sweet, rich fillings would pair nicely with a refreshing off-dry Riesling or a chilled Moscato d’Asti.

A ripe, fruit-forward New World Pinot Noir could also do the trick with Cha Siu (braised pork bellies), though tannins may not work very well with the doughy texture of the bun.

When pairing wine with dumplings in general, heavy, tannic reds should be avoided, because they are likely to overpower these lightly flavoured dishes.

Wine with chow mein (fried noodles) and fried rice

These hearty dishes can be served as a whole meal on their own: carbohydrates, proteins and vegetables – everything you need is packed in one plate.

Fresh ingredients are tossed skilfully in giant woks over blazing flames, with plenty of oil, soy sauce, oyster sauce, spices and (optional) spring onions added.

These greasy dishes, though satisfying, cry for acidity to refresh your palate.

A Riesling with razor-sharp acidity, with or without residual sugar, remains the top choice, although we wouldn’t say no to a linear English sparkling wine.

Find more tips on pairing wines with fried rice here.

Wine with crispy duck and pancakes

This beloved duck dish bears some resemblances to the famous Peking duck, although it’s generally deep fried rather than roasted.

As many people know, crispy duck is delicious when served with hoisin sauce, shredded cucumber and spring onion, wrapped in thin pancakes.

Fiona Beckett recommended ‘a good fruity Pinot Noir from Oregon or the Sonoma coast, or a cru Beaujolais’ for this dry and crunchy duck dish.

Canadian-Chinese Master of Wine Jennifer Docherty believes that Spätlese Riesling is a better partner to Peking duck, as the dish is greasy and rich whereas Pinot Noir is ‘quite linear’.

Plus, a touch of residual sugar goes well with the hoisin sauce, she added.

Wine with sweet and sour dishes

General Tso’s Chicken has nothing to do with the real General Tso, and orange chicken hardly resembles its ‘origin’ – tangerine chicken of Hunan province.

That said, there’s nothing stopping us from enjoying these richly sweet and sour dishes.

Beckett suggested pairing anglicised sweet and sour dishes with ‘aromatic white blends such as Hugel’s Gentil or TWR’s Toru from Marlborough, New Zealand’.

Aromatic varieties such as Riesling, Gewürztraminer and Torrontes with their distinctive characters (and a touch of sweetness in some cases) should work well with sesame chicken.

Residual sugar levels are a more important consideration when pairing wines with spicier dishes, such as General Tso’s Chicken.

Wine with Sichuan-style spices

A cold sparkling wine can do wonders to ease the burn of Sichuan-style spices – be it Prosecco, Asti, Lambrusco or Brut Champagne.

Again, aromatic white wines with Chinese food can work well when paired with dishes that have complex aromas from various spices.

You could go for sweetness, too. An Auslese Riesling or even a lighter style of Sauternes or Barsac can work hand-in-hand with the spicy sensation.

Beckett recommended ‘a bold off-dry rosé (a pale Provençal pink doesn’t quite cut the mustard) or off-dry Riesling such as Jeffrey Grosset’s Alea’.

Light-hearted, juicy reds, such as a youthful Gamay or Pinot Noir, also work well with the rich flavours and refresh the palate.

Be cautious with powerful tannins and high alcohol, because they tend to enhance the heat.

Sylvia Wu is editor of DecanterChina.com and a Decanter regional editor.

Fiona Beckett also blogs on her own website, Matching Food And Wine. 

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More food and wine pairing articles: 

How to pair dumplings and wine

Top 20: Food-friendly wines from around Italy

‘Sauvignon Blanc is New Zealand’s calling card’ commented Rebecca Gibb MW, Regional Chair for New Zealand at the Decanter World Wine Awards 2020, but she added, ‘New Zealand makes excellent Chardonnay that continues to be underrated.’

From fresh and fruit-driven to creamy and textured examples, New Zealand Chardonnay is produced in a range of styles and is quickly becoming a benchmark. DWWA results are telling of this with results for New Zealand Chardonnay up year on year – 67 wines were awarded a Bronze medal or above at DWWA 2020 as compared to 53 in 2019 and 39 in 2018.

But it’s not just Chardonnay that’s vying for attention. Other white varieties such as Grüner Veltliner and Albariño are gaining increasing recognition too, and making their way onto the list of New Zealand’s top-scoring white wines at the Decanter World Wine Awards 2020.

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Read more – New Zealand: Beyond Sauvignon Blanc and Pinot Noir

Premium: New Zealand Sauvignon Blanc: 20 from 2020

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With 253 white wines from New Zealand awarded a Bronze medal or above, here we highlight 20 top award-winning wines including Sauvignon Blanc, Chardonnay, Viognier, Riesling, Grüner Veltliner, Albariño and Pinot Gris…

Click here to learn about New Zealand Wine Week (8-12 February 2021) and take part in virtual activities planned across the USA, UK, Ireland and Canada.

New Zealand: Top 20 white wines of DWWA 2020

Marlborough

Yealands Estate, Single Block L5 Sauvignon Blanc, Awatere Valley 2019

Best in Show, 97 points

100% Sauvignon Blanc

Are you ready for this? Raw, savage, primitive, primeval and confronting: these aren’t, perhaps, the adjectives we most readily associate with the always-accomplished wines of New Zealand, but the full-frontal assault of vegetative and green-fruit splendour in this Awatere Valley Sauvignon Blanc sets it apart as an indigenous style maxxed out to the full. You can smell it at three paces, and once in the mouth the wine is a kind of hand-grenade of springtime flowers and early-season fruits. This is clearly a wine where origin is to the fore, and while some are going to love it, it may leave others disconcerted. If you’re in the latter category, persist nonetheless: while new styles of beauty seem strange at first, we soon come to learn their language – and are grateful.

Brancott Estate, Letter Series O Chardonnay 2018

Gold, 95 points

100% Chardonnay

Gorgeous reductive, smoke, lemon peel and white peach scents. Lovely nutty note on the palate, then a long, racy finish. Superb now, but if you can keep your hands off it, there’s even more in store.

Villa Maria, Single Vineyard Sauvignon Blanc, Taylors Pass 2019

Gold, 95 points

100% Sauvignon Blanc

Superb wine with notes of flint, herbs, peach, nectarine and honeysuckle. The flavours continue for quite a while on the palate. Really lovely, impressive and complex stuff, topped and tailed by lemony acidity.

te Pā, Oke Sauvignon Blanc 2018

Silver, 93 points

100% Sauvignon Blanc

Very poised, focused purity and concentration on the bouquet. Impressively complex, this has enticing blackcurrant and gooseberry flavours and a really long, elegant finish. Superb.

Baron Edmond de Rothschild, Rimapere, Single Vineyard Sauvignon Blanc 2019

Silver, 92 points

100% Sauvignon Blanc

Clean, crisp and fresh with simple honeydew melon characteristics. There’s power and intensity here providing lots of drive and richness. Stylistic and structural example.

Isabel Estate, Sauvignon Blanc 2019

Silver, 92 points

100% Sauvignon Blanc

An overt style with masses of green pea, nettle and passionfruit. In the mouth, there’s fruit sweetness and bags of rich flavour. Moderate length.

Lake Chalice, The Raptor Chardonnay 2018

Silver, 92 points

100% Chardonnay

Lovely fresh, clean lively fruit on the nose with more than a hint of class. This is very well made and has admirable depth. Very attractive.

The Hunting Lodge, Expressions Vibrant Sauvignon Blanc 2019

Silver, 92 points

100% Sauvignon Blanc

Reductive struck match nose with both ripe tropical fruit and green pea notes in the mouth. Commercial and attractive.

Villa Maria, Reserve Sauvignon Blanc, Wairau Valley 2019

Silver, 92 points

100% Sauvignon Blanc

Really rounded and textured palate with phenolic grip make this perfect for food pairings. Eminently satisfying with a very long, silky and perfumed finish.

Wairau River, Sauvignon Blanc 2019

Silver, 92 points

100% Sauvignon Blanc

Zingy citrus and flinty nose. Fresh, firm and precise in the mouth, this has a long mineral finish and will be an excellent food match.

Marisco, The King’s Thorn Pinot Gris 2018

Silver, 91 points

93% Pinot Gris, 7% Gewürztraminer

Lovely floral and spicy lift from the high proportion of Gewürztraminer. It’s clean and well made with excellent concentration and follow through.

Stoneleigh, Riesling 2019

Silver, 90 points

100% Riesling

A richly-fruited, fresh and zingy wine with a pure lime character. Drink on its own or with a light dish.

Yealands, Single Vineyard Grüner Veltliner, Awatere Valley 2019

Silver, 90 points

100% Grüner Veltliner

This is a fresh medium-bodied example with apple fruit, comice pear and a hint of spice – varietal clarity. Precise, clean and honest.

Auckland 

Cable Bay, Chardonnay, Waiheke Island 2017

Silver, 91 points

100% Chardonnay

An elegant style with noteworthy precision and tension; plenty of acidity here, too, plus vivid white stone fruit flavours. Long finish.

Gisborne

Leftfield, Albariño 2019

Silver, 91 points

100% Albariño

Richly aromatic, weighty style with marked roundness and classic peach, mid-palate weight. Provides enjoyable youthful drinking now.

Hawke’s Bay

Church Road, Grand Reserve Chardonnay 2018

Silver, 92 points

100% Chardonnay

Honeydew melon and oak-derived, toasty flavours combine in this mid-weight Chardonnay which has a creamy, suave concentration and medium length.

Sacred Hill, Single Vineyard Chardonnay 2018

Silver, 92 points

100% Chardonnay

Rich buttery nose with some citrus. Rich and flavoursome palate with well judged oak; there’s a lot of focus and drive here. One for the future.

Te Awanga Estate, Trademark Chardonnay 2018

Silver, 92 points

100% Chardonnay

Enticing citrus and smoky oak scents. Rich and textural on the palate with layers of flavour on the long finish. Good potential.

Te Awanga Estate, Quarter Acre Viognier, Bridge Pa 2018

Silver, 91 points

100% Viognier

Highly varietal peach, orange and rose petal characteristics on the nose and rich palate. Long, creamy finish.

Wairarapa

Matahiwi Estate, Sauvignon Blanc, Masterton 2019

Silver, 91 points

100% Sauvignon Blanc

A varietal nose offering gooseberry and citrus. The palate offers some nice weight too but there’s good tension and freshness. Pithy finish.

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Search all DWWA 2020 award-winning wines from New Zealand

DWWA 2021 entries are open – Enter now

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Commemorating its 150th anniversary in 2020, Bodegas Montecillo is the first and oldest winery of Fuenmayor, and the third oldest in Rioja. It was founded by Don Celestino Navajas Matute in 1870, taking its name from the unique topography of Fuenmayor, his Rioja Alta hometown.

Don Celestino began this wine adventure when inherited his mother-in- law’s vineyards. But it was his son Alejandro who continued it, with the wisdom of a visionary. He built an empire, with an entrepreneurial spirit that underpinned all of his endeavours. Alejandro established a hydroelectric power plant in Buicio, providing energy to Laguardia, Cenicero and Fuenmayor. He launched Nemrod Company to handle dynamite transportation across the entire peninsula and founded his own shipping line with five freighters.

Nevertheless, Alejandro’s heart remained in the vineyards. He managed the winery, with his brother Gregorio, from 1896 onwards. Together they bought a rural property, El Montecillo, that gave its name to the winery and the most important ship in their fleet.

The next chapter in the winery’s story begins with José Luis, grandson [of Don Celestino?]. After studying oenology in Burgundy, he took Montecillo’s wines to the next level in terms of quality. He introduced innovative techniques such as cold fermentation and created the iconic Viña Monty wines.

In 1973, with no heirs to carry on the family legacy. José Luis entrusted Montecillo to the Osborne family, which also had over a hundred years of winemaking culture. They have strengthened the virtues behind the Montecillo name: high quality, tradition, knowledge and innovation. They opened a new winery in Naverrete in 1975, to produce long-aged wines, an emblem of the Bodegas Montecillo brand.

Throughout its history, Montecillo has pursued excellence. From early innovations, such as the introduction of cold vinification in the 1940s, to modern investments in flex tanks, small vats, barrels and manual bottle cellars, the winery has pushed itself to achieve a perfect fusion between tradition and modernity.

Today Montecillo’s winemaking philosophy is guided by chief winemaker Mercedes García Rupérez, who has taken on the responsibility of updating the bodega’s wines without ever losing their essence, tradition or roots. As the custodian of vintages dating back to 1926 in the winery’s cellars, she is aware of the time and effort needed to create wines with such longevity. That’s why all of Montecillo’s wines are aged in barrels and bottles for longer than the Rioja Regulatory Council stipulations. It’s also why any new cuvees must be created in a way that reflects Montecillo’s signature style.

Anniversary wines

This was front of mind for García Rupérez when she was tasked with curating a selection of wines to celebrate Montecillo’s 150th anniversary year. These included the launch of collection of 3 Reservas under legendary Viña Monty label and the release of the last remaining magnum bottles of Montecillo’s award-winning Viña Monty Gran Reserva 1975 vintage.

Using grapes chosen from six prime plots from across Rioja Alta and Rioja Oriental, the new Viña Monty collection stays true to the winemaking philosophy and style of the original Burgundy-style bottlings. This limited-release comprises: Viña Monty Reserva Graciano 2015, Viña Monty Reserva Garnacha 2015 and Viña Monty White Reserva Viura-Tempranillo Blanco 2016.

Finally, in response to international demand for gran reservas from Rioja, García Rupérez crafted the Bodegas Montecillo 150 Aniversario Selección Especial Gran Reserva 2005 (see box). From a vintage classified as ‘Excellent’, this wine showcases Montecillo’s reputation for long-lived wines and is testament to the skill of García Rupérez. No wonder it was awarded 92 points in the Decanter World Wine Awards 2020.

These 150th anniversary releases are a fitting testament to the legacy of Don Celestino – a legacy that will be carried forward into the future by bottles that are even now resting safely in Montecillo’s cellars.

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Bodegas Montecillo 150 Aniversario Gran Reserva 2005 Selección Especial – 92 points

A blend of Tempranillo, Graciano and Maturana Tinta grapes from a traditional mixed vineyard. Fermented with continuous pumping over and maceration on skins for two weeks. Aged for over five years in French oak, then at least another nine years in bottle, creating a wine with aromatic intensity and significant complexity. The harmonious palate is creamy and robust, with a silky texture and a distinctive, lingering finish. Only 2,798 bottles crafted.

Bodegas Montecillo 22 Barrels Gran Reserva 2011 – 94 points

Tempranillo, Graciano, Garnacha and Mazuelo are sourced from parcels of old vines in Fuenmayor, Navarrete, Medrano and Huércanos. The different varieties are vinified separately and aged in French oak before blending: the final wine harmonises during long bottle ageing for at least 48 months. Aromatic, lively and intense nose; the palate is silky with elegant tannins, good acidity and fleshy fruit.

Bodegas Montecillo Gran Reserva 2011 – 91 points

This classic gran reserva is mostly Tempranillo with 8% Graciano. Aged in French and American oak for 28 months, with a further four years in bottle. The palate shows great finesse, with well-polished tannins and good acidity that persists through the long finish.

Bodegas Montecillo Vina Monty Graciano Reserva 2015 – 92 points

A firm and silky red wine with graphite, lead and darkberry character and just a hint of walnut shell. Medium-bo-died. Lovely fruit in the centre palate with a long finish.

Bodegas Montecillo Reserva 2013

A blend of 90% Tempranillo, with Mazuelo and Garnacha, harvested and vinified separately, then aged in French and American oak for 24 months, with a further 24 months in bottle after blending. An elegant and lively palate, with balanced acidity, mature tannins and a long, red-fruited finish. Included in the 25th position TOP 100 wines of 2020 by Wine Spectator.

Bodegas Montecillo Crianza 2017

A blend of Tempranillo (87%) from Rioja Alta and Garnacha from Rioja Oriental, harvested, vinified and aged separately, with six months in bottle before release. Rounded palate with balanced tannins, notes of ripe red fruit and a long finish.

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For more information visit: www.bodegasmontecillo.com

We’ve made it to February, and whether or not you chose to do dry January, it’s a great time to indulge and enjoy some Champagne.

Valentine’s day coming up mean there’s been a flurry of Champagne deals coming through – many of which are worth taking advantage of whether you celebrate Valentine’s or not.

With many of us still staying at home, UK drinkers have been turning to higher-end home drinking – with Champagne sales growing 13% over the festive period and in 2020 the average bottle of Champagne going over the £25 price mark, according to data from Nielson.

Rosé Champagne deals

Now is the time to get a deal on pink Champagne as Valentine’s day has retailers looking to all things rosé.

Amazon UK has Veuve Clicquot rosé NV down to £39 as well as Moët & Chandon rosé NV for £34.

Waitrose also has some good savings, where you can find Laurent-Perrier Cuvée rosé with 20% off and Pommery rosé Brut NV with 25% off, down to £33.75. The Nicolas Feuillatte Reserve Rosé NV is just £24 a bottle.

Morrisons supermarket had strong Christmas Champagne sales, with an increase of 64%, thanks to its good offers and there are more to snap up now. Bollinger Cuvée Rosé NV is down to £40 a bottle and the Special Cuvée NV is £35. It also has Heidsieck & Co, Monopole Blue Top Brut Champagne for just £20.

Taittinger Prestige rosé Champagne NV has £5 off at Tesco, down to £35, and the Lanson rosé NV is £28 a bottle.

As part of its ‘mix six’ deals, Majestic has Ruinart rosé NV down to £59.99, saving £10 a bottle, and the Moët & Chandon Grand Vintage Rosé 2012 down to £63 when you mix six.

Over on Wine.com, there’s Laurent-Perrier Cuvée rosé down to $79.99, Philipponnat Brut Royal Reserve rosé down to $69.99 and Lanson rosé NV down to $49.99.

More Champagne offers

We’ve also got the latest deals and prices for some of the most popular Champagne houses – for vintage and non-vintage options – and retailers below.

Don’t forget to look for further savings on multiple bottles too…

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Non-vintage Champagne deals

Bollinger Special Cuvée NV

60% Pinot Noir, 25% Chardonnay, 15% Pinot Meunier, this Champagne is recognised as one of the top non vintages out there.

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Bollinger Rosé NV

Don’t forget about rosé Champagne in the festive season. This has red fruits and fresh acidity.

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Perrier-Jouët Grand Brut

A Champagne house known for elegant wines, this non vintage is no exception.

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Taittinger Brut Reserve NV

A fresh and fruity Champagne made from 40% Chardonnay, 25% Pinot Meunier and 35% Pinot Noir.

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Pol Roger Brut Reserve

A balanced and elegant expression of the three classic Champagne grapes.

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Moët & Chandon Brut Impérial

This nicely balanced Champagne is a blend of the three classic Champagne grapes.

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Laurent-Perrier Brut Champagne

A restrained and elegant, Chardonnay-dominated blend.

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Lanson Black Label NV

A classic, Pinot-driven Champagne that will see you through your celebrations.

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Veuve Clicquot Yellow Label 

Champagne’s ‘second most prolific house’, Veuve Clicquot sells an estimates 19 million bottles per year of the yellow label non-vintage.

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Ruinart R de Ruinart Brut

From one of Champagne’s oldest houses, this non vintage is a blend of 40% Chardonnay and 60% Pinot Noir.

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Louis Roederer Brut Premier

An excellent non-vintage Champagne, which uses all three Champagne grapes, mostly from Roederer’s own estates.

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Piper-Heidsieck Brut

50% Pinot Noir, 30% Pinot Meunier and 20% Chardonnay, a lively non-vintage Champagne.

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Krug Grande Cuvée

A blend across many different vintages and wines, Krug is a ‘super multi-vintage of its own kind’.

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Laurent-Perrier Rosé NV

An 100% Pinot Noir rosé Champagne, with the colour extracted from skin contact, rather than blending with red wine, like many other Champagnes.

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Vintage Champagne deals

Moët & Chandon Grand Vintage 2012

A great choice for a vintage Champagne this festive season, with an elegant, fruity finish.

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Laurent-Perrier Millésimé 2008

50% Chardonnay and 50% Pinot Noir, a refined and elegant Champagne.

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Veuve Clicquot Vintage 2012

A highly anticipated vintage, this Pinot Noir dominant blend is made from all three Champagne grapes.

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Pol Roger Vintage 2012

A blend of 60/40 Pinot Noir and Chardonnay, in a very good year for Pinot in particular.

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Report: The best NV Champagnes to buy

Spain has undergone a wine revolution in recent years. Today the country offers an exceptional diversity of wines, made by dynamic and talented winemakers, reflecting the varied terroirs. The wines are winning international recognition for their quality and individuality. Given this environment, the Spanish Wine Academy has been created by Ramón Bilbao to act as the go-to resource for wine lovers and wine professionals worldwide who want to learn more about premium Spanish wine, and consolidate their knowledge.

From grape to glass – from grape variety, though vine growing and winemaking, and to enjoying wine and food matching – there is experienced guidance. With 96 DOPs, and another 42 IGPs, it is a complex map. As Rodolfo Bastida, the director of wine at Ramón Bilbao, says: ‘The fascination of Spanish wine is in this very diversity. In one country we can produce pure, vivid, Atlantic Albariños, and at the same time supple, aromatic Riojas.’

The Spanish Wine Academy was established to bring together international experts to host masterclasses and present educational videos to point the way. Overall, through international tastings of premium Spanish wines, and online activities, bootcamps, and a training test, it is designed to deliver an up-to-date digital platform. Wine lovers and wine experts will find the site invaluable. For wine lovers it’s a direct way to listen to and learn from the experts, in your own time, by means of the downloadable materials – perhaps with a glass of your favourite Rioja or Rueda in hand.

For wine professionals – sommeliers, wine buyers, retailers, and those busy studying for wine exams – it is a way to continue to update your knowledge of what is happening in the world of Spain’s premium wines. It is a field that is constantly changing, and the Spanish Wine Academy keeps up with the trends. At a time when there are fewer opportunities to travel and to learn in face-to-face classes and seminars, the Spanish Wine Academy ensures that you can keep your knowledge fresh and relevant.

Among the expert professionals on the site sharing their knowledge on the Spanish Wine Academy are Pedro Ballesteros Torres MW, who introduces the profound influence of Spain’s landscape on its wines; David Williams, of The Observer, discussing the influence of altitude on the wines; Natasha Hughes MW who reveals the stylistic differences between the country’s rosados; and Susy Atkins of the Sunday Telegraph and Delicious magazine who makes a tour of the peninsula’s key wine regions.

Understanding wine is key to its enjoyment, hence food-matching expert and Guardian columnist Fiona Beckett chooses some of her favourite matches. Also dip into the website for interviews with Amaya Cervera, of the award-winning wine website www.spanishwinelover.com, and with winemakers Sara Bañuelos, Verdejo producer from Rueda, and Isabel Galindo, Garnacha producer from Las Moradas de San Martín, Madrid.

The role of the Spanish Wine Academy is to provide an accessible, informed resource for consumers and wine professionals everywhere to learn from acknowledged experts in their fields. However improved wine education and communication of this kind also offers a real benefit to wine producers themselves. Says Bastida: ‘The more we understand about our vines and their ecosystems, and the more we transmit this knowledge to consumers, then the more demanding the entire cycle becomes at every level. This helps us make better, more transcendent wines, with even greater attention to detail.’

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Spanish Wine Academy from Ramón Bilbao

A note from our sponsor

Established in Haro in the heart of Rioja Alta in 1924, Ramón Bilbao today sources grapes from 180ha of its own vineyards, with access to a further 900ha through long-term contracts with growers. The appointment of Rodolfo Bastida as head winemaker in 1999 marked a new era in the company’s history: Rioja born-and-bred, Bastida believes that the grapes he selects should speak for themselves in his wines, and not be hidden by over-ageing and over-oaking. The purchase of a ‘dream parcel’ of vines high in the Yerga mountains in the eastern part of Rioja gave Bastida and Ramón Bilbao its first vineyard in Rioja Oriental. The first release in 2016 was the Lalomba Rosado.

According to statistics from Nielsen, Ramón Bilbao is currently the best-selling brand (with appellation) in the Spanish on-trade, and is one of the fastest growing Rioja brands in the off-trade (+29%) in its competitive set. The producer has been owned by Zamora Company, one of the largest family beverage companies in Spain, since 1999 and is distributed by Enotria&Coe in the UK.

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Discover how Spanish wine is revolutionising the international market: visit www.decanter.com/swa for our series of videos and articles on the world of Spanish wine.

Located in the village of Viana, where the sub-regions of Rioja Alavesa and Rioja Oriental meet Bodegas Ondarre was established in 1985. It’s part of the pioneering Grupo Bodegas Olarra, a family venture launched in the 1970s that helped to define modern Rioja, and takes its name from the family’s original Azpeitia home in the Basque Country.

From the start, the focus at Ondarre was on making wines with local character to showcase the distinctive Viana terroirs. At the time however, DOC regulations meant that it was illegal to include specific village or vineyard names on Rioja labels (unless they were registered brands).

That changed in 2017, when the Consejo Regulador introduced a tier of single vineyard wines, or ‘viñedos singulares’, designed to shine a light on Rioja’s most distinctive terroirs. Along with this, two new categories – ‘vinos de municipio’ (village wines) and ‘vinos de zona’ (zone wines) – were introduced to hone in on grape provenance and differences in terroir. The move was welcomed by Javier Martínez de Salinas, winemaker at Ondarre.

‘We started exploring the different terroirs around Viana long ago, identifying essential features for the Viana terroirs first, and then progressively dissecting the area around Viana in terms of several different parameters for the soil, climate and grape varieties,’ he says. ‘Now the legal changes in the Rioja classification system have made it possible for us to communicate all of this.’

A sense of place

Martínez de Salinas has been in charge of Ondarre’s oenology and viticulture since 1998. Before arriving in Rioja he made wine in La Mancha, Ribera del Duero and Rueda. ‘I learned how grape varieties adapt to different terroirs – and how to cope with that from a vine-growing and winemaking point of view,’ he explains.

He applied this knowledge to Ondarre’s vineyards – over 450 separate plots of Tempranillo, Mazuelo, Graciano and Tempranillo Blanco, with an average size of 0.5h. He has also introduced cutting-edge precision viticulture techniques. ‘We’re using soil analysis and topographic maps to obtain information on the differential features defining our terroirs,’ he says.

‘We’re also using infrared aerial imaging to reflect vine activity and have microclimatic stations in our vineyards, gathering data on soil humidity, rainfall, frosts and temperatures. Plus we carry out regular field inspections at critical stages of the vine cycle.’

So far Martínez de Salinas has identified 10 different soil patterns, depending on depth, chemical composition, type of terrain and how compact the soil is. ‘Exposure is very diverse as we are dealing with a series of very narrow valleys roughly going north to south, and therefore setting exposure for most vineyards from southeast to southwest,’ he adds.

Elevation of the vineyards is another key factor. ‘Elevation ranges from 400m to 650m above sea level. Elevation and exposure, along with the climatic data, determine the microclimates in the different parts of our estate.’

Singular vineyards

Some of the most promising plots that Ondarre has identified are higher altitude vineyards on the south-facing slopes north of Viana, towards the Codes mountain range. ‘The closer we get to the Codes mountains, the later we pick the grapes, because maturation is reached more slowly than in vineyards at the bottom of the Ebro Valley,’ explains Martínez de Salinas.

The characteristics of these particular grapes also influences the way they are handled in the winery. ‘We’re aiming to make wines that have a long lifespan, so we typically go for longer maceration and fermentation times, as well as lower fermentation temperatures,’ he says.

Such attention to detail has led to the release of Ondarre’s first vinedo singular: La Escaleruela, a 100% Mazuelo wine. ‘Viana has one of the largest concentrations of Mazuelo plantings in the DOC Rioja, making it the area’s signature grape,’ says Martínez de Salinas. ‘La Escaleruela is 0.4ha of 100% Mazuelo vines, aged over 40 years and gobelet trained. This vineyard is unique as it sits at the top of a slope, on rather shallow soil that’s poor in organic matter.’

Vinos de municipio

In addition to La Escaleruela, Ondarre is also labelling a range of vinos de municipio – wines from grapes grown in a particular village, made and aged in a winery in that same village. Ondarre has been the sole winemaker in Viana for years, and this range reflects the village’s unique identity. ‘We are making Valdebarón Red [a blend of Tempranillo and Mazuelo], Valdebarón White [Tempranillo Blanco] and two single- varietal wines – a Mazuelo and a Graciano,’ explains Martínez de Salinas.

The wines themselves may not be new, but a quiet revolution has taken place at Bodegas Ondarre, as the winery is finally able to tell consumers about their provenance. What’s more, this quest for authenticity looks set to continue in the future.

‘We have always believed in the lands around Viana – that was the reason why Ondarre was founded in the first place,’ says Martínez de Salinas. ‘A winemaker’s primary concern should be to attain the most accomplished expression of the terroir his/her grapes are being sourced from. So my focus at Ondarre for the time being and for the years to come is terroir.’

Wine Legend: Marqués de Griñón, Cabernet Sauvignon 1982, Castilla-La Mancha, Spain

• Bottles produced 75,628
• Blend 90% Cabernet Sauvignon, 10% Merlot
• Yield 35hl/ha
• Alcohol 12.5%

A legend because…

When this wine was launched on international markets in the mid-1980s, it caused a sensation. This was not just because of its quality but because wine lovers were not accustomed to tasting high-quality Cabernet Sauvignons from Spain. Moreover, this was the first vintage of this wine. True, the Torres Black Label wine already had a high reputation, but it came from Penedès in Catalonia.

Carlos Falcó, the Marqués de Griñón, established his estate further south, in central Spain, in the town of Malpica de Tajo in the Toledo province of Castilla-La Mancha, which was hardly known as a centre for fine wine. This single estate, the Dominio de Valdepusa, would become the first recognised ‘pago’, paving the way for the Grandes Pagos group of high-quality private wine estates which Falcó helped to establish 20 years later in 2003.

Looking back

Carlos Falcó was already established as a gastronomic expert, with an enviable appetite and a determination to demonstrate the full potential of Spanish viticulture. At his own estate in La Mancha he was a pioneer of drip irrigation, which he had seen installed at Israeli orange groves in the early 1980s. He also employed the great Bordelais oenologist Professor Emile Peynaud as his consultant for this wine and for subsequent vintages until 1991, when Michel Rolland took his place. He never rested on his laurels, and in the early 1990s hired Australian viticulturist Richard Smart to advise on canopy management and irrigation controls. Moreover, he was keen to share his knowledge of advances in grape- farming with other growers and estates.

The vintage

1982 was a classic year across Spain. A dry, mild spring continued into a hot and dry summer with some drought stress that reduced yields. Red wines from top estates were structured and long-lived. The terroir Cabernet Sauvignon was first planted at Valdepusa in 1974 on 14ha, and those vines were the source of this wine. The soil is clay over fractured limestone with good drainage. Falcó took advice not only from Richard Smart but from the distinguished viticultural consultants Claude and Lydia Bourguignon. Irrigation proved beneficial as this is a dry site, with an average annual rainfall of 450mm. Although the district receives 3,000 hours of sunshine per year, nights are cold and the overall climate continental, and the vineyard lies at an elevation of 490m.

The wine

Ageing took place in French barriques for a period of 26 months, presumably with traditional racking. The final blend was assembled under the supervision of both Emile Peynaud and Alexis Lichine.

The reaction

Perhaps due to the fact that Spanish still wines, other than Rioja and Vega Sicilia, were very much under the radar in the 1980s, there was an absence of reviews when the Marqués de Griñón 1982 was launched. However, this author tasted the wine at a now defunct wine shop in Clerkenwell and bought a case. In 1986, I recorded: ‘Splendid deep red. Sweet blackcurrant nose, with some classy oak and considerable intensity. Excellent fruit but not yet knit, and its austerity still warring with the minty fruit. New World in style but with good depth. Medium weight and perhaps lacks some grip, but quite long, with a firm finish.’

Tasted again in 1992, it remained ‘deep in colour, with some maturity. Sweet and smoky on the nose, with elegant damson fruit. Soft but concentrated, this is now ready to drink, and the prominent oak gives an austere, slightly woody structure with a touch of astringency. But spicy and long, with a ripe finish.’ Sadly it will be in decline now, even if you could find a bottle. Mine have long gone.

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Read more Wine Legends

With the prospect of holidays abroad an unknown one due to the pandemic and what travel restrictions will be in place, many are looking to staying on UK shores this summer.

But where to go? Cathedrals and stately homes are all very quintessential Britain, but hardly new. The beach? Maybe, but bring your rug and thermos flask – summer’s behind us. No, if you’re looking for fresh ideas when it comes to a day out, turn your attention to the multitude of innovative drinks companies that are making a name for themselves, and for British produce.

Britain’s drinks industry is booming, quality has never been higher – and we’re not just talking about wine. Vineyards, gin and whisky distilleries, cider farms and breweries all have tourists firmly in their sights, and have started throwing their gates open to showcase their produce and sell direct. You used to be a damned nuisance, getting in the way, falling over things, breaking stuff. But now the light has dawned. You’re all valuable customers! And you’re worth far more than just the entry fee, a coffee in the café, and a spending spree in the gift shop: you’re a guest, a friend, a fan, an aficionado. Here, madam, get your nose into our bubbles. Much better than French, eh?

It’s a win-win. They hopefully get a loyal future customer. And you get a great day out. A story told with passion. A beautiful location. And at the end of the tour? A taste of the product, but with expert commentary.

Here is a taster of what’s there, waiting to be discovered around Britain. Fill, swill, let a little air in. Don’t breathe in, though, and don’t spit – this is polite society! But do always phone in advance to check availability…

Bombay Sapphire

• Address: Laverstoke Mill, London Road, Whitchurch, Hampshire RG28 7NR
• Tel: +44 (0)1256 890 090 (book in advance)

Visually this is one of the most astonishing places in the drinks industry. An early Georgian paper mill which once made banknote paper for the Bank of England, Laverstoke ceased production in 1963 and was chosen as the home of Bombay Sapphire in 2010. Bombay Dry was originally Greenall’s Dry repackaged for the US. By 1986 it was flagging, but rather than drop it, its owners decided on a truly protean upgrade. New name, new bottle (blue, naturally), new botanicals including cubeb and grains of paradise, and new Carterhead stills for production created a gin that was softer, richer, rounder and fatter than old-school London dry. It was still being made at Greenall’s in Warrington in 1998 when Bacardi bought the brand, whose stablemates include Bombay Original Dry and Star of Bombay.

After a long hunt for a new home, Bacardi settled on Laverstoke Mill, literally straddling the river Test in Hampshire. It was an inspired choice of site, which has been treated with the utmost respect. The Test is one of the purest chalk streams in Britain, legendary for brown trout, otters, herons and kingfishers. The redevelopment has been a model of sensitivity. The buildings were carefully taken down and their bricks and tiles reused. In their place are the extraordinary curving glasshouses where the botanicals grow. A water turbine helps power the distillery, as do solar panels. Distilling uses a colossal amount of coolant but Bombay Sapphire takes none from the Test: instead it harvests rainwater. It’s both a beauty and a marvel to behold.

A range of tours and experiences include a gin cocktail masterclass and a supper club.

Hush Heath Estate

• Address: Five Oaks Lane, Staplehurst, Kent TN12 0HT
• Tel: +44 (0)1622 832 794 (booking required)

Hush Hall dates back to 1503 and is set in 167ha of unrivalled beauty. The manor house and gardens are the private home of Hotel du Vin entrepreneur Richard Balfour-Lynn and his family, and are out of bounds; but the endless rolling green of the Weald of Kent countryside with its oak woods and wildflower meadows is yours to wander.

The woods cover more than 80ha, so you might say that Hush Heath was a forest with some vines rather than a vineyard with some forestry. The family bought it in the 1980s and planted 8ha of orchards. The first vines were planted in 2002, and as the Wealden clay and the microclimate were perfect for the classic Champagne varieties, there are now 20ha of Chardonnay, Pinot Noir and Pinot Meunier.

The visitor centre and winery, built in Scandinavian style in 2010, showcase the traditional method by which top English sparkling wines are made.

Hush Heath’s signature wine is Balfour Brut Rosé, but it has other strings to its bow: other sparkling and still wines, bottle-fermented apple wines and even a microbrewery. After an educational walk in the vineyards, orchards and woodland, and a short film on winemaking, enjoy a tutored tasting in a tasting room aptly named The View, overlooking the woods you’ve just spent hours tramping through. You’ll never want to leave.

Heck’s

• Address: 9-11 Middle Leigh, Street, Somerset BA16 0LB
•  Tel: +44 (0)1458 442367

Once upon a time, the roads of England’s southwest were lined with scrumpy farms that made cider for their own use and sold their surplus to passers-by. Then, in 2005, a new law made off-licences compulsory for anyone wanting to sell alcohol – but very few farmers bothered to apply for one.

One that did was Heck’s, whose location near both Glastonbury and the old Clarks shoe factory in the village of Street, now a popular shopping centre, persuaded the family to continue a tradition going back to the 1870s.

But the business had to become more commercial to survive. The family was already selling single-variety juices; now it broke with the orthodoxy that no single strain of apple was able to make decent cider, which could only come from blending. Today, Heck’s makes 15 single-varietal ciders; two of them, oh heresy, from eating-apples. That’s not the only change: you can still get your cider in ye olde- worlde plastic flagons if you must, but you don’t have to – Heck’s has a bottling line.

The place still feels nicely rustic, though: a working farmyard studded with odds and ends of equipment, ancient and modern; the shop no more than a barn, really, with bits of arcane ironmongery – bullticklers, troutspears and suchlike – hanging on rough stone walls; barrels in sturdy tiers; jars and jars of chutney/ pickle/ preserve; cheese – so much cheese! No interactive displays; no DVDs voiced in drama-school ‘Mummerset’ accents – just stuff you want to eat, stuff you want to drink, all real, all good.

West Brewery

• Address: Templeton Building, Glasgow Green, Glasgow G40 1AW
• Tel: +44 (0)141 550 0135 (tours must be booked)

When Bavarian-born Petra Wetzel’s dad came to visit her in Glasgow and wasn’t all that impressed with the beer, she decided to put matters right by starting a brewery of her own. And to ensure that the old boy would like her beer, she stuck to the Bavarian Reinheitsgebot or purity law of 1516, banning the use of any ingredients except malt, hops, water and yeast.

She also tried to use ingredients as close to the German original as she could get. Soft brewing liquor comes from Loch Katrine; her malt is mostly British, but she does import some from Germany; her hops are mainly Hallertau, one of the ‘noble’ varieties used by German and Czech brewers. The house yeast is an imported bottom-fermenting strain that is skimmed and propagated after each brew.

West Brewery’s very striking home is an 1890s carpet factory designed in imitation of the Doge’s Palace in Venice, although it overlooks a green rather than a canal. It incorporates a stylish bar and restaurant, West on the Green, which has become a popular wedding venue. It also boasts a spacious courtyard and two separate brewhouses. There are a number of different tours to enjoy, including the West Experience, which ends with a three-course meal. Private tours can be arranged.

Parva Farm

• Address: Tintern, Chepstow NP16 6SQ
• Tel: +44 (0)1291 689636 (tours must be booked)

The Wye Valley inspired one of Wordsworth’s loveliest nature poems: Tintern Abbey. Perhaps when you visit Parva Farm, in south Wales near the river Severn, you might carry a copy as you stroll among the vines, for you may be as enraptured by the scenery as was the poet. It’s also likely that this spot enraptured the monks of Tintern: there are few sites nearby as suited to vines, so this may well be where they grew the grapes for their communion wine.

Today’s vines date back mostly to 1979, when the 1.6ha vineyard was planted with Bacchus, Müller-Thurgau, Seyval Blanc and Pinot Noir to become the first commercial vineyard in Wales. In 1996, Colin and Judith Dudley added Regent to make a Pinot rosé as well as a better red. Including a demonstration yard, Parva Farm now has 4,500 vines of 17 varieties. The Dudleys make an intriguing range including a sparkling wine, Dathliad (Celebration), and a mead (or more strictly a piment) based on Seyval Blanc, also the base for a dessert wine flavoured with summer fruits. More recently they’ve started cidermaking using apples from the farm and from the organic orchard next door, fermented in wine casks.

The shop doubles as a sampling room where tutored tastings are given after guided tours. It sells all the farm and winery products and other local provender. No café, but the Wye Valley Hotel is immediately across the road. Alternatively bring a picnic to enjoy while you:

‘…repose… and view These plots of cottage- ground, these orchard-tufts,

Which at this season, with their unripe fruits,

Are clad in one green hue, and lose themselves ’Mid groves and copses…’

Glenmorangie

• Address: Tain, Inverness IV19 1PZ
•  Tel: +44 (0)1862 892477 (tours must be booked)

Glenmorangie (pronounced in the same way as the fruit) is one of the aristocrats of malt whisky and stands out from the crowd not just for its name, but also because of the height of its 12 stills, which at 16’ 10” (5.13m) are the tallest in Scotland. The distillery was a brewery until 1843, when it was converted using pot stills from a gin distillery which was going over to the newfangled column stills.

Tall stills and long necks increase the contact the spirit and vapour have with the copper [from which the pot stills are made], turning sulphites into sulphates to create a purer, lighter-bodied spirit. Exactly what you want with gin, but not with whisky: to compensate, Glenmorangie has long been maturing and finishing its whisky in old Port, Sherry or Madeira casks.

Whisky distillers, when they want to replace a still or add a new one, generally install an exact replica of the original in order to safeguard their product’s distinctive character, and that’s what has happened here. What you see here is therefore the nearest thing on earth to an early 19th-century gin distillery.

But Glenmorangie has never been backward. It was the first to switch from direct-fired stills to steam-heated: the steam engine is the star exhibit in the museum. It is also at the forefront of the whisky industry’s green revolution: all its waste is converted into biogas to supply 20% of the distillery’s energy.

After a distillery tour and tasting, you can go the whole hog and book into Glenmorangie House hotel for the night: a 17th-century house set among the ruins of an old castle, and overlooking the shores of the Moray Firth.

This article was first published in the November 2020 issue of Decanter. The introduction has been edited for Decanter.com.

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Former editor of the CAMRA newspaper What’s Brewing, Ted Bruning is a journalist and author in the licensed trade and drinks industry press. He is co-author with Rupert Wheeler of Britain in a Bottle: A Visitor’s Guide – £12.30 Amazon UK / £16.99 Waterstones 

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