Our favourites to order this month
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Festive Wine Advent Case HALF BOTTLES (12×37.5cl)
Add to basket12 delicious, mystery wines in 375ml size (equivalent of 6 full bottles). Styles include a Champagne, red, white, sweet and fortified to cover every Christmas occasion (3 white, 4 red, 3 Champagne/Sparkling, 2 sweet and fortified)
£140.00
Our story
hand-picked wines by our Master of Wine
The Little Fine Wine Company was founded in January 2018, to provide reliably delicious wines from authentic, good wine producers, with a difference!
“A friendly and efficient service offering a good selection of old favourites and new finds. Was really impressed with the helpful tasting notes accompanying the wines. I’ve already bought my next batch! Keep up the good work.”
Lucy W, London
Whats New
As you may be able to tell from our wine range, our favourite red grape variety, by far, is Pinot Noir. Its combination of red berry perfume, fine texture on the palate and excellent balance is extremely alluring. The grape is tricky to grow and tricky to vinify (which means it is never the cheapest wine offered) but is found widely around the world and is reliably consistent; those who are keen on ‘blind’ wine tastings rarely struggle to spot a Pinot Noir!
The Pinot Noir family
Pinot Noir is often abbreviated to Pinot and therefore could be confused with Pinot Grigio and Pinot Blanc. These grapes are in fact all related (Pinot Gris/Grigio, Pinot Blanc, Pinot Meunier are likely variants, or clones, of Pinot Noir). But, for avoidance of doubt, if Pinot is mentioned, assume Pinot Noir is meant, i.e the red grape.
As an aside, it is a prodigious variety, being the parent (along with Gouais Blanc) of other famous grapes Chardonnay, Aligote, Melon de Bourgogne (the grape now found in Muscadet), Gamay, Pinot Precoce (often found in the UK’s cool-ish climate) and many others. So, if there is one grape to know, it’s Pinot Noir!
Styles of Pinot Noir
Generally, Pinot Noir is one of the few grapes you can spot from the colour in the glass. It’s noticeably lighter in colour than other wines found in the same region/country. It’s possibly confused with a Beaujolais or Valpolicella, but otherwise, the low colour intensity is a bit of a giveaway.
Pinot Noir tends to have red fruit aromas and flavours in the glass. Think strawberries, raspberries, cherries and cranberries. Warmer climates might provide black fruit characters such as blueberries or cherries, or even some dried fruit characters. But red fruit notes are the telltale sign you may have a Pinot noir in your glass.
In addition to this, Pinot Noir wines are often aged in oak barrels, but are not usually in new oak barrels. The new oak is what gives the wine a particularly spicy or toasty character, and often this is reserved for Cabernet, Merlot or Syrah, the fuller-bodied red grapes.
With age, Pinot Noir’s character becomes even more interesting, taking on earthy, mushroom or gamey characters. And when the ‘whole-bunch’ technique is used in the cellar (where the stems of the bunches are kept in the fermentation vats for several days), a lovely herb/lavender character can present itself in the glass. Pinot Noir is never dull!
It’s also a thin-skinned grape which translates into wines with low tannin. This is why you may hear winemakers suggesting you chill your Pinot Noir in summer. Wines with low tannin such as Grenache or Pinot tend to chill down well, whereas thick-skinned, high-tannin grapes such as Cabernet Sauvignon taste bitter at cooler temperatures.
Pinot Noir is also a grape which has high natural acidity, so there is frequently a fresh quality to the wine, a lightness and elegance relative to other good reds. It makes a delicious food match. Try a fruity Pinot Noir such as Ata Rangi’s Crimson with duck, turkey or chicken, with mushroom risotto or a charcuterie platter, and it will wow! It’s extremely versatile and tends to be the wine that will please a crowd over a Christmas dinner, for example.
Where do you find Pinot Noir?
Pinot Noir remains the sixth largest red grape variety in the world. But, Burgundy is Pinot Noir’s homeland, where it’s the largest red grape by far, and is responsible for 39.5% of all grapevine plantings. You can also find good examples of Pinot Noir in Alsace, the Loire Valley (where it tends to make very good Sancerre Rouge and Rose) as well as the Languedoc (see our Altugnac Pinot Noir for a light, refreshing and remarkably good value Pinot).
Head into Germany and particularly the Ahr and Baden regions for further fine Pinot (it is known as Spatburgunder in Germany). Or to Eastern Europe for light, fruity and ultimately more simple versions. But for serious Pinot Noir outside of Burgundy, the most exciting areas, in our opinion, are the following:
Oregon and particularly the Willamette Valley regions such as Dundee Hills and Eola-Amity: Try Drouhins’ delicious Pinot from Dundee Hills or Cristom’s Marjorie Vineyard from Eola-Amity),
California, where with Sonoma Coast and Santa Barbara are highlights: Try La Crema or Hirsch if you are keen to splash out.
Victoria, in South Australia: Curly Flat, Bindi, Kooyong and Yarra Yering are all great examples.
New Zealand: Central Otago and Martinborough such as Valli, Felton Road or Ata Rangi
Generally, the high acidity of Pinot Noir is valued for sparkling wines. So, it’s a major component of almost all great Champagnes, as well as many of the English traditional method wines that have broken onto the wine scene of late, such as Exton Park or Nyetimber. Plus, Franciacorta (try Ca del Bosco), Tasmanian and Californian Sparklings, Cape Classique from South Africa and others.
It’s not an easy grape to grow, which restricts plantings of Pinot Noir to certain wine regions. This, plus the fact that it’s difficult to extract tannin and flavour from Pinot Noir grapes in the cellar, means it’s often referred to as ‘the Heartbreak grape’! It has thin skins and buds relatively early, therefore is susceptible to disease and frost. This usually means low yields, which never pleases the grape grower. It also loses freshness and precious acidity quickly in a warm climate, so you’ll find that most of the climates above are on the cooler side, or at least sheltered from the fiercer temperatures of other warmer wine regions. Making Pinot Noir is a real labour of love, but is definitely worth it!
To try some of these wines, please see our full range of Pinot Noirs here
The French didn’t invent wine, which was probably made first in West Asia, in either Georgia, Armenia or Iran, in 6000 BC. But, they may well have done, given the worldwide reputation of French wine, the French wine regions Champagne, Burgundy, Sancerre and Bordeaux etc, and French wine grapes such as Pinot Noir, Cabernet Sauvignon or Sauvignon Blanc.
The Phocaeans (traders from the Greek city of Phocaea) brought grapevines to France in 600 BC, and they were cultivated there by the Romans. Since then, however, a 2000-year history of French wine traditions and winemaking have led to advanced techniques in wine cellars and vineyards. These have often been exported to other regions like Rioja and Tuscany, as well as much of the New World.
France has an complex system of appellations, i.e. the 363 vineyard areas that are strictly regulated by the country’s quality controller, the INAO (Institut national de l’origine et de la qualité). There are some flaws in this system, but it usually provides a degree of consistency and quality; think of the appellation Sancerre and Chablis, and you usually know what you’ll find in your glass.
The French also developed the idea of Grand and Premier Cru vineyards, as well as ‘terroir’. This is a medieval term which was originally used to define distinct territories, but in the 1920s was applied to wine. It means the combination of soil, topography, climate and grapevine that give wines from different vineyards recognisably different tastes.
France is also a whopping producer of wine, making over 40 million hectolitres! With Italy, France is the largest producer of wine in the world, from 200 different native grape varieties and a plethora of styles. There are the famous sweet wines of Sauternes, to Champagnes and Cremants for sparkling wines, and many different white, red and roses..
Wine has always been seen as part of the French lifestyle. France is the second biggest consumer of wine after the US, and the third biggest per capita (after Portugal and, surprisingly, Luxembourg). Just as in French cuisine, where the Michelin guide, cookery school Le Cordon Bleu and chefs Raymond Blanc, the Roux family and Anne-Sophie Pic have permeated our brains as the epitomy of cooking and eating well, so have the names of Dom Perignon, Cristal, Domaine Romanee Conti, Chateau Lafite, Chateau d’Yquem when it comes to drinking great wine.
The same goes for tourism: think of the South of France, the Mediterranean, Bordeaux city, the Loire Valley or Champagne, and (even if we don’t know the area well), most of us can imagine a holiday full of sun, good food, great wine and picturesque vineyards.
If we were, ahem, responsible for awarding medals for wine, food or travel, we know which country would win quite a few!
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One of the questions we are asked most often during our wine tastings is how Rosé wine is made. Here, our Director Vicki outlines the basics.
Well… there is an easy way to make Rosé. This is to blend white and red wines together just before the wine is bottled. But, this is not seen as the best way to make a good Rosé wine (exceptions are Champagne and some Sparkling wines).
As is so often in life, the best way is also the hardest way!
In this case, to make good still Rosé, you can extract the colour from the skins of red grapes and use this to turn the juice of the grape (which is almost always white in colour) pink! This happens by pressing the grapes to draw out the red colour from the skins, and/or allowing the grape skins and juice to macerate together (often known as ‘skin contact‘).
In fact, it’s also possible to create a very light style of Rosé from a few different white grapes such as Pinot Grigio. Naturally, this grape has a slight pink tinge to its grape skin. With the right amount of maceration time, it will show a gentle pink or orange hue in the glass. This very light-coloured wine is traditionally called Ramato in Northeast Italy. Ramato literally means ‘copper’, as in a copper colour (rather than the slang for the local police, in case you were wondering!).
However, the complete answer to making Rosé wine is actually more complicated. If that has sufficiently answered your question about making Rosé, we are happy to help. But, if you’re interested in a deeper dive, see below for the long read.
Decisions decisions decisions
Depending on the desired style of Rosé, there are plenty of decisions the winemaker can make. So let’s dive into the technical side of Rosé…
The raw ingredient: great grapes in great places!
For Rosé wine-making, the first thing to look at is the grapes…
Generally speaking, the red grapes that already grow well in an area would also be used to make Rosé. So, you’ll find the red grape Pinot Noir is used for a Sancerre Rosé in the Loire Valley of France (It’s just too chilly to ripen, say, Cabernet Sauvignon or Syrah here). And, Zinfandel is used for many Californian Rosés, as this is a red grape that thrives in much of this that state. In Europe this is often part of the wine laws. The Sancerre appellation is a good example; Pinot Noir can make Red or Rosé wines if the name Sancerre is on the label.
Often a blend is best
There are plenty of Rosés that are a blend of different grapes varieties. One good example is a Bordeaux Rosé, where the red grapes Cabernet Sauvignon, Cabernet Franc and Merlot form the main blend. (See our Chateau Haut Rian Bordeaux Rosé for a particularly juicy example).
There are also some Rosés where red and white grapes can be macerated and pressed together at the start of the winemaking process, before fermentation. For example, while red grapes are usually needed for that famous pink Provencal colour, plenty of Cotes de Provence wines also contain the white grape Rolle (known in Italy as Vermentino). This gives a refreshing citrus character to the Rosé. Whispering Angel and Miraval both contain this Rolle grape. And just to the north, the Rhone Valley appellation of Tavel permits up to nine different grapes to be used in the blend, of which three can be white: Picpoul, Bourboulenc and Clairette. Try Chateau d’Aqueria for a great example of Tavel.
The different grapes will give different qualities to the wine. Pinot Noir has thin grape skins and therefore less colour, giving a lighter tint to the wine, along with good natural acidity and freshness. Cabernet Sauvignon and Merlot have thick grape skins and therefore more colour potential as well as more tannin and structure. And in warmer regions such as the South of France, the white grape Clairette is naturally high in acidity, which balances the richer, fatter character of some of the red grapes in the blend.
In many cases, the grower harvests grapes for Rosé wines earlier than grapes destined for a winery’s red wines. This ensures the acidity level in the grapes destined for Rosé is higher. This is an important component, as we all love the freshness often found in Rosé wines.
The technical bit, there are actually at least four different ways to make Rosé wine in the cellar
Earlier, we talked about pressing the red grapes and/or macerating them to move some of the colour from the skins into the juice. But in reality, the Rosé-making lines are a little blurred (and not because we have drunk too much Rosé, we promise). So, read on….
Method One: Direct Press Rosés (known in French as Rosé de presse)
For this method, the red grapes are harvested, taken to the winery and then pressed, promptly separating the grape skins and juice. There is minimal contact between the juice and the skins, and so only a light pink colour results. This is particularly the case if only the very first juice that flows from the press (known as the free-run juice), is kept.
Note, this is similar to how white wine is made, where the pressing happens early in the winemaking process and there is little maceration.
In most cases the grapes are destemmed (the grape stalks are removed) and crushed gently, before going to the press. This helps the extraction of red colour, although with some of the best Champagnes, for example, even these two steps don’t happen, and the whole bunch of grapes goes straight to the press. This means extremely gentle treatment of the grapes and a pale colour.
You may also see the words Vin Gris (translating to ‘grey wine’ in English; it really does sound better in French!). This is a Rosé with a particularly pale colour. It’s not a legal definition but typically is made from the juice that runs from the grapes after they are crushed, before they reach the press, or immediately after pressing.
Method Two: Skin Contact or Maceration
This really is a variant of the above, however the juice and skins are kept in contact for longer, anywhere from a couple of hours up to two or three days. This means the wines are often slightly pinker and with a little more tannin and structure than a direct press Rosé. This skin contact can either happen prior to pressing, often at cold temperatures with what’s known as a ‘cold soak’ (a maceration at around 10-15 degrees to extract the red pigment from the skins of the crushed grapes) or after pressing, before the juice is separated from the skins.
Method Three: Saignée (pronounced sane-yay, from French word ‘saigner’ meaning ‘to bleed’)
Traditionally, a Saignée Rosé (or Rosé de Saignée in France) is a sort of offshoot of the red winemaking process. The grapes are crushed and then the maceration begins as with a red wine. The longer time of contact and increased extraction between the skins and juice creates a deeper, darker style. Most importantly, around 10-20% of the juice is then separated or ‘bled off’. The separated portion is the Rosé. This leaves behind a much more concentrated red wine, so Saignée is a method of ensuring that your red wine has lots of flavour and structure.
This method was used to concentrate red wine in terms of tannins and flavour in Bordeaux amongst other key red wine regions. Often, because of the length of maceration and extraction, the colour and tannins are also increased in the Saignée portion, i.e the Rosé. Many Tavel Rosés are still made in this way, where the deep red colour, full body and firm structure are part of the style.
Note, Saignée Rosés are usually dry wines. An important point to remember is that a dark colour in Rosé does not, despite some assertions, necessarily equal sweet!
Method Four: Blending
As mentioned previously, blending is the easiest way to create Rosé. This method literally is blending white and red wines together. Contrary to what some might say, this method is allowed worldwide, although, with the exception of Champagne, French wine appellations usually forbid it. The highest profile example of wines that are a blend of white and red are some Champagnes, such as Moet et Chandon or Nicolas Feuillatte (in France you may see a reference to a Rosé d’assemblage). Anywhere between around 5 and 20% of red wine is added to the white before finally sealing the bottle. Some estates such as Louis Roederer or Billecart-Salmon decide against this, and use the skin contact method, as above, or the direct press method such as the English Sparkling estate Exton Park.
Other Styles
Today, much Rosé is made in a dry, light, pink style, in stainless steel tanks at cool temperatures which keep the berry fruit character and freshness. But, there are some notable exceptions:
Try Garrus by Chateau d’Esclans (maker of the aforementioned Whispering Angel) which is aged in oak barrels, or Rioja’s Tondonia Gran Reserva Rosado, which is aged in American oak barrels for four years. Both have a more complex, savoury style and the latter has a brick red hue, as the ageing process is so long and oxidative (i.e. with lots of oxygen swirling around the wine).
For a sweet Rosé, try a Rosé d’Anjou or Cabernet D’Anjou. If you are keen to experiment, the Brachetto d’Acqui from Piedmont is both sparkling and sweet!
Another style, the Rosé blush, can be confusing. Originally it referred to very light colour Rosés; however, it was adopted by Californian wine producers for their sweet Rosés made from the red Zinfandel grape.
If you are feeling thirsty, see our full selection of Rosés here
If you’re a wine lover looking to expand your palate, we want to introduce you to one of Italy’s hidden gems: the Corvina grape. Hailing from the Veneto region, Corvina is the backbone of some of Italy’s most celebrated wines, including Valpolicella and Amarone. Let’s dive into what makes Corvina wines just that bit extra special!
First things first, what is the Corvina grape? Thriving in the Veneto region of northeastern Italy, it’s not typically bottled on its own but instead more of a blend component. Its claim to fame is the dominant grape in Valpolicella, Armone, and Bardolino wines. What makes Corvina Particularly interesting is its versatility and the range of styles it can produce, from light and fruity to rich complex.
Corvina Grape Variety Characteristics
So what is Corvina wine like? Corvina wines are generally known for their truly vibrant acidity and bright red fruit flavours, particularly emphasising cherries and red berries. You’ll often find notes of sour cherries, red currants and a hint of spice. The acidity of this wine makes them extremely food-friendly (more on that later). Meanwhile, moderate tannins provide enough structure to keep things interesting without overwhelming the palate.
When you get into varieties like Amarone, made partially from dried Corvina grapes, the flavours become more concentrated and further complex. Think about dried fruits, chocolate, coffee, and a touch of earthiness. It’s a decadent experience that lingers long after the last sip and adds the perfect touch to the glass.
Corvina Grape Variety Food Pairings
One of the best things, as we previously mentioned, about Corvina wines, is how well they pair with various foods. The bright acidity that lingers and the cherry flavours of Valpolicella Classico make it a fantastic match for tomato-based dishes, think spaghetti bolognese or Margherita pizza. The slight spiciness also compliments cured meats and antipasti.
For Valpolicella Ripasso and Superiore, you’re looking at a much heartier fare. These wines shine with roasted meats, aged cheeses, and hearty Italian-rich pasta dishes. Envision a plate of pappardelle with wild boar ragu or a juicy steak- divine.
When it comes back to our good friend Amarone, you need something equally bold to stand up to all its intensity. Braised beef, game meats, and robust stews are all excellent choices. And remember the cheese! Aged Parmesan or a strong blue cheese can perfectly harmonise with Amarone’s complex flavours.
Corvina Grape Variety At The Little Fine Wine Company
Maybe Corvina is less famous than some other grape varieties that you might be more well-versed with, but it offers a world of flavours and experiences just waiting to be discovered. Whether you happen to be enjoying a simple Valpolicella with pizza or savouring an Amarone with a gourmet meal, Corvina wines can provide a delightful journey through the true heart of Italian winemaking.
The next time you’re browsing our website at The Little Fine Wine Company, why not try our Corvina Wine collection? Peruse through different types of wines like our Ca Rugate Valpolicella Rio Albo Half Bottle.
When you think of Burgundy, the star grape that comes to mind is the illustrious Pinot Noir and the ever-elegant Chardonnay. These two varieties dominate the vineyards and the conversations about this prestigious French wine region. However, tucked away in the shadows of these celebrity vines is an often overlooked Aligote. While it might not have the same dazzling name as its fellow varieties, Aligote has a charm worth discovering. It’s a grape with a unique history, quietly growing in Burgundy since the 7th century, and though it rarely gets the spotlight, it plays a significant supporting role in the world of wine.
Aligote Grape Variety Characteristics
Aligote’s vibrant acidity and citrusy fruitiness make it stand out. Imagine biting into a green apple or a juicy lemon- the kind of zesty, mouth-watering sensation Aligote delivers. There’s also a subtle herbaceous quality, often with hints of white flowers and sometimes a touch of minerality, especially when grown in more favourable terroirs. This unique combination of flavors and aromas is a sensory experience that’s waiting for you to explore.
When you first pour a glass of Aligote, you’ll first notice its pale straw colour, often with a glint of green that hints at its lively character. On the nose, it’s typically bright and fresh, with aromas of green apple, lemon zest and sometimes a whiff of freshly cut grass or stony minerality.
Aligote Grape Variety Food Pairings
One of the most remarkable things about Aligote is its versatility when it comes to food pairings. Its high acidity makes it a natural companion for rich and fatty dishes, acting as a palate cleanser. But it doesn’t stop there. Aligote is fantastic with seafood- oysters, shrimp and fish dishes all sing when paired with Aligote. It also pairs beautifully with salads, especially those with a vinaigrette dressing, and can even hold its own against robust flavours like garlic and herbs. This versatility makes Aligote a wine that can be enjoyed with a wide variety of dishes, enhancing the dining experience.
For those who enjoy a classic French pairing, Aligote with gouges or a simple Comte cheese is a match made in heaven. If you’re in the cheesy mood, try this wine alongside goat cheese or a mild, creamy cheese with an array of crackers or bread to pair well with.
Aligote Grape Variety Wine
Aligote may not have the star power of Chardonnay, but its distinctive charm and versatility make it a grape that’s worth discovering. Whether you’re a seasoned wine aficionado or a curious novice, exploring Aligote can be a delightful adventure. We invite you to take a look at our Aligote collection at The Little Fine Wine Company. Browse customer favourites like the Joseph Drouhin Bourgogne Aligoté. We’re confident that you’ll find a wine that suits your taste and enhances your wine experience.
If you’ve ever had the luck of being acquainted with Garganega, though you might not have known it. This delightful grape hails from the Veneto region of northeastern Italy and is the backbone of Soave wines, but it’s capable of so much more. Let’s dive into the world of Garganega and discover just what makes this grape such a hidden gem in the vast world of white wines.
Garganega’s roots run deep in Italy with a history that stretches back to ancient times. It’s a native Italian grape, primarily grown in the Veneto region, particularly around the towns of Soave and Gambellara. The first documented mention of Garganega dates all the way back to ancient times.
Garganega Grape Variety Characteristics
What’s truly fascinating about Garganega is its resilience and adaptability. This grape is interesting in the way that it thrives in volcanic soils of the region, benefitting from rich minerals and unique terroir. The volcanic soil, coupled with the region’s mild climate, creates the perfect environment for producing wines with a distinct character complexity.
Garganega grapes are versatile and can be known to produce a wide range of wine styles, from the light and crisp to rich and full-bodied. This versatility is part of what makes Garganega such an exciting grape for wine makers and wine lovers alike.
In the glass, Garganega wines often exhibit a pale straw colour with greenish hues, hinting at their fresh and vibrant nature. On the nose, expect aromas of white flowers, citrus fruits, and stone fruits like peach and apricot. There will often be a subtle hint of almond and a touch of minerality that adds an extra layer of intrigue.
One of the standout features of Gargena is its high acidity. This characteristic gives the wine a refreshing quality, making it an excellent choice for those hot summer days in the back garden or pairing with a wide variety of foods. The acidity also gives the wine great ageing potential, allowing well-made Garganega wines to develop beautifully over time.
Wines created from the Garganega grape will often be light to medium bodied, with a crisp and clean profile that makes them incredibly approachable. The flavours are often dominated by notes of citrus fruit and lemon and lime, green apple and pear. As the wine opens up, you’ll discover more complex layers of flavours including hints of honey, almond, and a distinctive minerality that reflects the volcanic soils where the grapes are grown.
Garganega Grape Variety Food Pairings
Gargenega is a superstar when it comes to pairing with a wide range of dishes. Thanks to its high acidity and diverse flavour profile, it can compliment everything from light appetisers to more richer, robust dishes.
For starters, try pairing Garganega with seafood. It’s crisp acidity and citrus notes make it a natural match for oysters, shrimp and delicate white fish dishes. It’s also fantastic with sushi. If you’re in the mood for something a little more substantial, Garganega can handle that too. It’s a great companion to creamy pasta dishes like fettuccine Alfredo or risotto, where the wine’s acidity cuts through the richness and keeps your palate refreshed. And don’t forget about cheese- Garganega pairs stunningly with a variety of cheeses, from fresh mozzarella to aged Pecorino.
For those spice lovers, Gargenega’s fruit-forward profile and acidity make it a surprisingly good match for spicy Asian dishes, such as a Thai green curry or Szechuan chicken. The wine’s bright and refreshing nature helps to temper the heat and accentuate the flavours.
Garganega Grape Variety At The Little Fine Wine Company
Garganega may not be as famous as Chardonnay or Sauvignon Blanc, but it’s a grape that definitely deserves a place on your wine shelf. By browsing The Little Fine Wine Company today you can find a collection of these Italian surprise gems, choose from our range that includes all time favourites like Pieropan Soave Classico Half Bottle.
Today we want to talk about all things Gewurztraminer, a grape variety that (unless you’re a die hard wine lover) might not have encountered often, if at all. Gewurztraminer is fantastic with its bold aromas, unique flavours, offers a delightful departure from the usual suspects like Chardonnay and Sauvignon Blanc.
The Gewurztraminer grape has quite a lineage. Its origins trace all the way back to the Tramin region all the way in South Tyrol, now a part of Italy, where it’s believed to have evolved from a grape called Traminer. The name “Gewurztraminer” itself is combined with “Gewurz” meaning spice in German and “Traminer”. So, we’re essentially talking about “spicy Traminer” which is pretty spot on.
Gewurztraminer Grape Variety Characteristics
When you pop open a bottle of Gewurztraminer, and the very first thing that hits you is the aroma. This wine does not shy away from making a good first impression. Think characteristics like lychee, rose petals, and a bouquet of exotic spices. It’s like walking into a fragrant garden on a warm summer’s day. Some people pick up hints of gingerbread, cinnamon, and even a touch of smokiness.
When you take a sip, the flavours can be just as bold. You’ll often be greeted with a mix of lychee, apricot, peach, and a hint of citrus. Gewurztraminer tends to have a bit more body and can be higher in alcohol compared to other white wines, which adds to its rich and somewhat oily texture. Despite its sweetness, good Gewurztraminer has enough acidity to keep it both balanced and refreshing.
One of the most intriguing aspects of Gewurztraminer is its range on the sweetness spectrum as a whole. You can find it in dry, dry-off and sweet styles. The dry versions are often aromatic and spicy but keep a clean finish, making them versatile for pairing with different foods. The off dry and sweeter versions are often lusciously fragrant and make for fantastic dessert wines or even aperitifs.
Gewurztraminer Grape Variety Food Pairings
If we dive further into this wine, it’s also a versatile wine when it comes to food pairings at the dinner table. Its bold flavours and slight sweetness make it a natural match for spicy cuisines. Think Thai, Indian or even Mexican dishes. The sweetness helps to cool the heat, while the complex flavours compliment the spices in the food. It’s also great with rich, fatty foods like foie gras or creamy cheeses. If you’ve never tried it with Munster cheese, you’re in for a huge treat. Gewurztraminer’s natural fruitiness and sweetness make it a great companion for an array of fruity desserts, such as apple pie, peach cobbler, or apricot tarts.
Gewurztraminer Grape Variety Wine
Gewurztraminer wine really does stand out in the crowd with its unique style and vibrant personality. It might not be for everyone, but for those who appreciate its charms, it offers a wine experience that’s hard to match. So the next time you’re browsing the online aisles of The Little Fine Wine Company take a look at our Gewurztraminer collection and choose from some huge customers favourites like our Trimbach Gewurztraminer Half Bottle.
Today, we want to talk to all the wine lovers of the world about the deliciously sweet world of Pedro Ximenez; if you’ve never had the pleasure of sipping on a Pedro Ximenez wine, we want to delve in today because this grape variety is about to take your tastebuds on a delightful journey.
Thriving in hotter climates, Pedro Ximenez grapes hail from sunny Spain, primarily in the Andalusian region. This region, known for its long, hot summers and mild winters, provides the perfect conditions for the grapes to ripen and develop their unique sweetness. This grape variety has a mysterious backstory. It is believed to have been brought to Spain by a soldier named Pedro Ximenez during the 16th century, although some argue that its roots can be traced back to the Moors. Regardless of its exact beginnings, Pedro Ximenez has firmly established itself in the sun-drenched vineyards of Andalusia, particularly in the regions of Montilla-Moriles and Jerez.
Pedro Ximenez Grape Variety
The grapes themselves are white and incredibly sweet in flavour. They are often left out to dry in the sun, a process known as ‘solo’. During this process, the grapes lose their water content, which concentrates all of their natural sugars and flavourings. Imagine rows and shows of glistening grapes basking in the hot sun, slowly turning into raisins. This is where the magic of Pedro Ximenez truly begins.
The best part of any wine is the wine tasting. A stunning glass of PX is like a glass of liquid gold; its colour can range from deep amber to rich mahogany, and it’s incredibly dense, often clinging to the very sides of the glass. On the nose, expect an explosion of aromas like figs, raisins, molasses, caramel, and a hint of roasted coffee; it’s like walking into a sweet shop. The wine’s high sugar content gives it a rich, velvety texture that coats the palate, leaving a lingering sweetness that is both indulgent and satisfying.
Take that first sip and let the flavours follow through with what your nose was promised: an intense sweetness balanced by a slight acidity. You’ll get notes of dates, toffee, dark chocolate, and sometimes even a touch of citrus peel. It’s lush, decadent, and incredibly satisfying. If you have a sweet tooth, this wine can be a dream come true.
Pedro Ximenez Food Pairings
Pedro Ximenez is a beautiful dessert wine that naturally pairs well with many sweet treats. Pour a glass alongside a slice of something like pecan pie, chocolate torte, or even just a simple bowl of vanilla ice cream, and you’re in for a heavenly experience. If you’re feeling more adventurous, try it with a more savoury dish like foie gras or a rich, meaty stew. The wine’s sweetness can be balanced nicely, creating a unique and memorable dining experience you’ll want to repeat. For a more casual setting, consider pairing it with a classic spread of cheeses and crackers, especially a blue cheese that beautifully balances out the sweetness of the wine with its salty, tangy flavours.
Pedro Ximenez wine does have range when it comes to food pairings; if you’re not in the mood for something sweet or a hearty meal, try pairing it with a classic spread of cheeses and crackers, especially a blue cheese that beautifully balances out the sweetness of the wine with its salty, tangy flavours.
Pedro Ximenez Wine At The Little Fine Wine Company
In the vast landscape of wines, Pedro Ximenez stands out as a truly unique and delightful experience. Its intense sweetness and complex flavour profile make it a standout choice for dessert lovers and adventurous food pairers. Here at The Little Fine Wine Company, we are proud to offer a luxurious collection of wines, including our PX variety. Our collection features a range of Pedro Ximenez wines, each with its own unique characteristics and flavour profiles. The next time you’re browsing our website, consider exploring customer favourite wines like Lustau Pedro Ximenez San Emilio Solera Familiar for a taste of Spain’s sweet side.
Imagine a wine that whispers rather than shouts, a bottle that carries the essence of a cool sea breeze and the crispness of a spring morning. That’s Muscadet for you- the quietly charming white wine that’s often overshadowed by its flashier cousins like Chardonnay and Sauvignon Blanc. Today, let’s venture into the verdant valleys of the Loire region in France to explore this underappreciated gem.
Muscadet (not to be confused with its close friend Muscat!) is so unique because of its vinification process, particularly the technique known as “sur lie” ageing. After fermentation, the wine is allowed to rest on its yeast leaves (dead cells), often throughout the winter and into spring. This method adds a creamy complexity and subtle fizz to the wine, enhancing its character without overwhelming the delicate flavours of the grape.
Muscadet Grape Variety Characteristics
Upon pouring yourself a glass of Muscadet, you’ll be greeted instantly with a pale, shimmering hue that hints at green. Bring it to your nose, and a bouquet of lemon zest, green apple, and sometimes a touch of sea salt dances around. But it’s that first sip that truly defines Muscadet- a zesty acidity that awakens the palate, followed by a light-bodied but memorable impression of minerality and a slightly briny finish.
It’s not a wine that dominates conversations but rather one that prompts interest carefully, encouraging a second glass everytime. Its subtlety and crispness make it a particularly refreshing wine, especially on a warm day with friends or family or as an aperitif and a little bit of time to yourself!
Muscadet Grape Variety Food Pairings
Muscadet and seafood are a true match made in heaven when it comes to pairing up cuisine and wines. The wines overall intrinsic qualities beautifully work to compliment all of the natural flavours of the ocean, making it an authentic and flavourful experience. Think oysters on the half shell, where the briny freshness of the oysters is echoed by mineral notes from the wine. Or perhaps consider a classic French dish like moules marinieres (mussels cooked in white wine)- Muscadet not only pairs well with it but is more often used in the cooking process itself!
But let’s not just stop at shellfish, Muscadet also pairs wonderfully with white fish like cod or halibut, especially when they’re prepared in a simple, herb infused manner. Beyond seafood, Muscadet has been found to pair well with a range of different poultry dishes, like a simple lemon roast chicken; for vegetarian options we’d recommend a goat cheese salad, think fresh greens, dressed lightly with lemon and olive oil, enhancing the citrusy notes of the wine.
Muscadet Wine At The Little Fine Wine Company
As we wrap up this mini exploration, consider giving Muscadet a spot in your wine cupboard, especially if you enjoy wines that are both nuanced and versatile. Whether you’re hosting a seafood feast, looking for the perfect picnic drink, or simply just want to expand your wine horizons; visit The Little Fine Wine Company today and see what our Muscadet section has to offer! Choose from customer favourites like our Jean-Francois Baron Muscadet Sèvre et Maine Sur Lie 2022 Half Bottle which has become a staple in the Muscadet world.
In the vast intricate world of wines today, where celebrated varieties like Cabernet Suavignon and Chardonnay dominate the dinner tables and wine lists, there lies a hidden gem just waiting to be discovered. This fabulous hidden gem is Tinta Barroca, a robust and versatile grape variety, and holds a special place for those who venture off the mainstream wine radar. Let’s uncork the bottle, swirl the glass and dive head first into the world that is Tinta Barroca wine.
Tinta Barroca grape variety hails from the sun-drenched terraces of Portugal’s Douro Valley, a region famous for its port wines and increasingly acclaimed for its unfortified table wines. Originally used as a blending grape in the production of Port, Tinta Barroca has gradually carved out its own niche in both fortified and still wine categories. It thrives in the Douro’s harsh climate, characterised by its ability to retain high sugar levels while maintaining a fine balance of acidity, making it a robust contender in the vineyard.
Tinta Barroca Grape Variety Characteristics
Tinta Barroca wines are intriguingly complex. In the glass, they often exhibit a deep, almost opaque ruby colour that promises intensity and richness. A sniff might bring forward aromas of dark fruits like blackberry, and plum, often mingled with subtle spicy notes and sometimes a touch of chocolate or coffee, particularly if the wine has been aged in oak.
On the placate, Tinta Barroca tends to be full bodied with a velvety texture, offering a generous mouthfeel that underscores its bold fruit flavours. The tannins are typically well-rounded, making it pleasantly accessible in its youth yet capable of ageing gracefully. Its versatility shines in both fortified and still forms, adapting beautifully to different types of winemaking techniques.
This wine tends to be rich, without being overpowering, with enough tannic substantial but not so tannic as to be unapproachable. There’s a unique layering of flavours – from ripe fruit to an enticing spiciness, rounded off with a hint of oak that comes through as a whisper rather than such a shout.
Tinta Barroca Grape Variety Food Pairings
One of the joys of Tinta Barroca is its flexibility in pairing with a wide range of foods and menu dishes. It’s overall robust nature makes it a perfect companion for equally hearty dishes. For a classic choice, a juicy steak or even a rich beef stew would pair well with a Tinta Barroca. For those who venture more into the wild side when it comes to meat pairings, game meats such as venison or smoked meats can be an excellent match, with the smokiness complimenting the spicy and fruity notes of the wine beautifully.
There’s good news for all the heat lovers out there, Tinta Barroca is also spice-friendly, with its profile making it the perfect candidate for a bit of heat! Think hearty, spicy stews from global cuisines all around the world- a Moroccan tagine or Indian Rogan Josh can be a sublime choice of dish.
Tinta Barroca Wine At The Little Fine Wine Company
Tinta Barroca, with its robust profile and versatile appeal tends to be more than just a supporting player in the world of wines. Whether you’re a huge wine enthusiast or a curious newcomer, it offers a unique taste experience that can really stand out from the crowd that can stand out from more common varieties . Its ability to pair with a wide range of dishes also makes it a valuable addition to any kind of dining occasion, whether it’s casual or a cause for celebration.
Browse our selection of Tinta Barroca wines at The Little Fine Wine Company. A customer favourite being our elegant Loskop Tinta Barroca with velvety tannins that glide off the tongue. Cheers to all of the hidden gems that make the wine journey endlessly magical!
Welcome to The Little Fine Wine Company
There are more than 50,000 varieties of wine available in the UK, which makes choosing the best a tricky task for dabblers and seasoned experts alike, which is why we set up The Little Fine Wine Company in 2018. We are here to help you separate the wheat from the chaff, to provide you with the finest half bottle wines and to make sure that you are always drinking a top-quality tipple no matter what your tastes. Our founder and internationally recognised Master of Wine Vicki Stephens-Clarkson is dedicated to putting her professional background as a wine buyer to use by introducing you to it all: Half bottles wine, old favourites, new sensations, and re-imagined classics that might just change how you look at wine. At The Little Fine Wine Company, we want you to enjoy wine the way it was meant to be enjoyed, as an appetiser and flavour enhancer, all without spending a fortune. That is why we will give you all the information you need from provenance to the producers, so you will have all you need to really expand your knowledge about wine and make informed decisions in the future.
What Types of Wine Do The Little Fine Wine Company Offer?
Let us take a look… red wine is one of the most popular types in the world, but there’s a galaxy of choices within that simple designation, and we’re always on the lookout for new and special varieties to introduce to our customers. The best-known half bottle red wines we offer tend to come from the world’s most famous wine producing regions, including Shiraz from the French Rhone valley, Red Zinfandel from California’s Napa Valley, and Duoro from the banks of the Portuguese river that lends the wine its name. But while these are all reliable choices, at The Little Fine Wine Company, we want you to go deeper and try more styles which is another reason for our approach of being specialists when it comes to half bottles of wine. Try a Whispering Angel half bottle from our rose selection or Pinot Noir from the ancient slopes of the Thracian Valley in Bulgaria, a Cabernet Sauvignon from Lebanon’s Bekaa Valley, or even a Vermouth from Cornwall!
Styles Of Fine Wine Available at The Little Fine Wine Company
While the locations might not be familiar to you, the styles of wine probably are: We have all heard of Rioja and Chardonnay after all. So, what is the difference between one made in Italy and one made in Iberia? That is where the terroir comes in, that ineffable quality that all the tiny differences in location lend to a wine, from the soil type and PH to the amount of rainfall or the hours of sunlight the grapes get. Some white grapes can only be grown in the frost, while others need virtually continual sunshine to get the most out of their flavour. The same is true of wine of all types, including half bottles white wines like Chablis or Riesling or even half bottles of rose wines, so getting yours from someone with the experience to know the difference can mean a much more fulfilling wine experience for you.
Fine Wine Selection
Whatever your tastes and whatever you are looking to get out of your new adventure in wine, choosing The Little Fine Wine Company to lead you on your journey is the best choice you can make. We are half wine bottle specialists with all the expertise you need to make sure you are not missing out on anything special, as well as the learning and information you need to make your own informed decisions in future and to truly know your wine. From half bottles of wine to wine subscriptions and Christmas wine gifts, there are so many ways to start.