The club gets cracking on tasting
Why I am so proud of the first VineTimes.London Wine Club gathering this week?
My wine knowledge and passion would have been nothing without the opportunity to share with you, to learn and challenge myself with a real wine lovers out there.
The only way to make it meaningful is to engage with you, to involve you and to seek for feedback. It will help me create a completely new experience of wine tasting through music and active meditation.
I would like to flag that you may start experiencing some positive side effects, as a member of our club:
You will inevitably want to order better wine;
You will inevitably raise your curiosity levels;
You will inevitably start planning new wine trips;
You may experience a hyper active need and desire to connect with other wine lovers across the world.
You may become boring for people who are not interested in wines or food, and food is just a fuel, rather than pleasure.
This is going to be exciting experiment and I have prepared just a little teaser to reveal what are we going to taste at our first evening, especially for those of VineTimes Club members.
We will be drinking Taringi Sauvignon Blanc, classic from NZ as a first sip.
It is 12.5% alcohol This is explosive on your nose, very refined and focused on your pallet classic NZ Sauvignon Blanc. It is a zesty and crispy, with a hint of gooseberry and melon.
Bold and sharp, almost like a new boyfriend, who can’t wait to go out and show off.
We then go to taste a French Chardonnay – Les Cadoles from Mancey, Burgundy.
Legendary sort of wine, with enormous character. Full of surprises, the little sister of the Champagne. Very mischievous and temperamental, can be wild and shy, depending on who you share it with. This is a wine with long finish, which makes you taste buds jumping for longer than other whites.
Both wines paired with fish and seafood canapés, vegetable bites and green salads.
Reds to follow
French Pinot Noir –Domaine Madron, Terra Carmina, Burgundy
This was Napoleons Bonaparte’s favourite grape variety, in fact he ordered to be planted across the whole of Burgundy. This is the most difficult grape variety in the world to look after, because it doesn’t like very hot or very cold weather.
Pinot Noir is gentle and light wine, almost cat walking around you, intensively fruity, delicate and dangerously sexy.
Australian Barossa Shiraz, Whiz Bang 2014
Barossa Valley is the place to go, when it is about Shiraz.
Strong, brave and chewy wine. Full bodied, a little arrogant, doesn’t like indecisive partners, very demanding wine. Loves meats. Peppery on your nose, leathery on the pallet.
Food that will work with this wine is red meats and heavy creamy cheeses.
Charcuterie and cheese boards are to be served with these type of reds.
The VineTimes London Wine Club will be gathering every month, to observe and enjoy various wines and delicious healthy food to complement the wines.
Big Thank You Gemma McGregor-Davies for hosting this first event and support my mission to create a curate a new social experience through wine.