If you had to argue that England was ready to produce red wines, here is the bottle to prove it! With a freshness that reflects no under-ripeness, it is the epitome of an elegant pinot. Clear ruby red in colour, the nose exudes aromas of tangy red fruits such as raspberry, red cherry and some grassy notes. In the mouth, the wine is rounded; the acidity is well balanced by the body of this pinot with very moderate alcohol. Delicious with tuna carpaccio, Bresse roasted chicken with cêpes or dark chocolate truffle and raspberry torte.
The Château, an eighteenth-century building, stands some twenty kilometres from Beirut, in the mountainous village of Ghazir. The cellars and basements are home to an impressive stock of bottles, the oldest vintage dates from 1933. Musar 2006, made from Cabernet Sauvignon and Carignan, has a deep purple colour, with an intense and complex nose of spicy red fruit, cedar and pronounced notes of plum. Lots of red and black fruits are found in the mouth, combined with gingerbread, fig, date and cooked prunes. Good acidity, silky tannins with a rich, fruity aftertaste and a long and promising finish. Enjoy it with red beef a la plancha, spiced lamb tagine, or a cheese board
Perpetual is a tribute to the wines of Priorat, wines made to be aged in the cellar. A powerful wine, full of character, with an intense ruby black colour, the 2014 vintage made from Garnacha Tinta and Cariñena, releases aromas of jam (cherries and blackberries) and spices, on a mineral base, one of its strong characteristics. On the palate, it has a beautiful volume with an admirable balance between a very fruity density and spicy notes, acquired during aging in toasted cedar barrels. In a long and complex finish, a touch of chocolate and tobacco appears. Pair it with roasted lamb, Pekin duck, cheese (Picodon, Saint Nectaire, Cheddar).
Feudo Disisa's Vuaria, made from 100% Nero d'Avola is fermented at a controlled temperature, followed by malolactic fermentation in steel; it is aged in French oak barrels for 14 months and then spends one year in the bottle. Vuaria is a wine of extraordinary intensity and power, bright ruby red colour with purple reflections. The nose reveals a sumptuous, warm and mostly fruity bouquet with notes of cherry and strawberry. On the palate, it is full and enveloping, presenting an excellent balance of tannins and acidity, thickness, structure, great softness and persistence. Enjoy it with Napolitan pizza, Italian charcuteries, seared sirloin steak or aged comté.
The reds of talented Werner and Volker Knipser brothers are among the best in Germany. Located in the north-eastern part of Pfalz, their estate covers around 40 hectares in the Laumersheim, Großkarlbach and Dirmstein areas. Let yourself be charmed by the Blauer Spatburgunder, which spends 12 months in barrel, offering a great freshness as well as a rich tannic frame with notes of cherry, beetroot, tea and wood. It has a supple texture that persists in a lingering finish. Delightful with braised venison, beef à la Flamande.