Alternative Wines

Looking for some new wines to try out? Lets start with something to replace a Kiwi Sauvignon Blanc, which is a standard for many people. You like it crisp and aromatic, but with a kind of restrained elegance, and plenty of fruit. Options might be some Grüner Veltliner from Austria, some Albariño from Galicia in north west Spain, or (goodness me!) some Bacchus from good old Blighty. The first two offer all the crispness and exoticism, and good quality Bacchus has been called the English answer to Sancerre, with plenty of aromatics.

Perhaps you want a white that’s a little rounder and fuller, but you don’t like it heavily oaked. Look towards northern Italy maybe or even Alsace. In Veneto they make gorgeous Soave – but have a care! Soave made from the Trebbiano grape can be thin and inspid, but Soave Classico or Superiore made from the Garganega grape is a different customer altogether. Rich, refreshing, honeyed, and lovely. And in Alsace hunt out some Pinot Blanc that gives hints of smokiness and fills the mouth with nicely rounded fruit and freshness.

A couple of reds: you like something smooth and approachable, again with lots of fruit. It might be worth checking out the Loire valley for some Chinon or some Saumur-Champigny both of which are packed with black fruit, and drink very easily. Or if South America’s your area, then Argentina will offer some rich pickings with Malbecs and Cabernet Sauvignons from high altitude vineyards that are velvety and full. Smokier, bigger, and darker? Then some Mencia from Bierzo in Spain could be your answer, some Carmenere from Chile, or some Teroldego from northern Italy. Or of you’re feeling really adventurous, hunting out some of the “garage” wines from the Languedoc is always fun, and often rewarding.

As far as fizz goes – and it can go far – well it doesn’t have to be champers. So many sparkling wines around the world are made in the champagne method, and with the same grapes, that can knock a few big names for six. Franciacorta from Italy, Cremant de Bourgogne, some South African examples, and lets not forget England again! This is where we really excel, making award-winning fizz that’s very high class - Nyetimber, Ridgeview, Camel Valley, Balfour. And with other methods and/or grapes around the globe there’s Prosecco, Vouvray, Cava and so on, all with something to offer if chosen well.

Actually the possibilities are endless. Just the excuse I need...