Wednesday, 28 January 2015

Everyday Drinkers (13)

This is a 2012 Primitivo IGT (Indicazione Geografica Tipica) from the Puglia region in Italy, bottled by Canti and just now available at a discounted price of around a fiver at a well known retailer.

At this price if offers tremendous value, and as with all Italian reds, is great with food.

There is red fruit in abundance on the nose and refreshing fruity acidity on the palate. It will go with all pasta/tomato sauce/pizza dishes, and a glass of it on its own it also very satisfying. Its 13% ABV is more than sufficient.

Primitivo is one of the classic Pugliese grape varieties, but is properly called Tribidrag, the original name for this variety in its native Croatia. It is also known as Zinfandel in California. These links were uncovered thanks to modern DNA analysis.

It was once used mainly as a blending wine to increase alcohol and body in other wines which were a bit thin, but has now come into its own.

Get this one while you can.

Tuesday, 23 September 2014

Everyday Drinkers (12)

This is a real cracker.

Les Six - Cairanne (Côtes-du-Rhône Villages).

The 'Six' refers to the mix of grape varieties involved in its making: Grenache, Carignan, Syrah, Cinsault, Mourvèdre and Counoise. The classic Rhône varieties along with the rarer Counoise, most often associated with Châteauneuf-du-Pape.

You can read more about the origins of this wine here.

Made and distributed by Boutinot, it is a fabulous layer cake of fruit flavours, each revealing itself in succession both on the nose and on the palate in the course of a never ending finish. Tannins there are, but silky and unobtrusive. Freshness in abundance too, and despite the 14.5% ABV this wine remains light as a feather.

I would happily drink this wine every day - however it is a bit pricey to be a true everyday drinker priced at just under £16.00 at Chislehurst Wines (@chiswines).

But if you can, it is too good to miss.

Tuesday, 2 September 2014

Mussels, Beans and Two Veg, anyone?

Borlotti beans grown by yours truly

Alarming information from the BBC (article by Roger Harrabin) and others about greenhouse gas emissions arising from eating meat.

This has of course been known for some time. We're (we = humans) still eating meat, of course, and craving for more, it would seem. Meanwhile, the ice is melting, the sea is rising and getting warmer and all those nasty things are brewing which will make life much more difficult for us all ( = humans and most other creatures).

Are there any solutions, apart form turning the whole Earth into some sort of intensive meat production farm, producing bionic bovines emitting less methane, or searching for a laboratory produced artificial meat solution to satisfy our craving?

There are indeed, and one of them is to eat much less of the stuff. That is, if you are not completely disgusted by the thought that meat is, after all, the flesh of an animal which we have wilfully killed or had killed in order to eat it, and decide to not eat any at all.

I like my meat as much as the next human but it is not difficult at all to eat much less of it. Think of it as a treat and not a necessity; eat other things which are just as good for you (beans and pulses come to mind).

Eating something meaty and nice once a week, using the leftovers and gorging on vegetables, beans, peas, potatoes etc etc the rest of the time is also good for your personal health.

Add a few mussels (which require practically no input to produce a delicious meaty/fishy treat and store carbon in their shells) or other low impact shellfish and you have the sort of diet which will make you look ten years younger and about which you can be smug to your meat-eating friends who are destroying the Earth.

Give it a go.