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  • Ken Forrester on the FMC

    Posted on May 26, 2011 by Enotriaadmin

    The hardest working man in South African wine, Ken Forrester, was in town last week and took a minute to tell the story of the FMC, his top Chenin Blanc, and one of South Africa's most celebrated wines.
    According to Ken, the secret for Chenin Blanc, which he describes as the greatest white wine grape in ...

    This post was posted in Blog

  • Racing for life - Enotria's Wine Wenches

    Posted on May 26, 2011 by Enotriaadmin

    Time to reach for your wallets as Enotria's ladies step out onto the track.... Under the team name of 'Enotria Wine Wenches-Bust Served Chilled', around 25 of Enotria's female staff will sprint, jog, stroll and in every other way possible complete a 5 kilometre run around Richmond Park in South West London, all in aid ...

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  • a rosy outlook for England

    Posted on May 12, 2011 by Enotriaadmin

    I caught up with the ever-affable Oliver Marsh of English wine producers Ridgeview at the English Wines Trade Tasting. Of the many producers feeling the benefits of a huge upsurge in interest and sales for English wines, Ridgeview are right at the vanguard in terms of quality, value and diversity of styles. I asked him ...

    This post was posted in Blog

  • A touch of Humilitat in Varnishers Yard

    Posted on May 6, 2011 by Enotriaadmin

    On May 4th we hosted Enotria's first ever Iberian tasting at Camino in London's Kings Cross. A host of our winemakers from Priorat across to Alentejo assembled to show customers and press our exciting new line up of wines. One of the wines which showed brilliantly on the day was Humilitat from Priorat, made by ...

    This post was posted in Blog

  • English wine... doing fine

    Posted on May 5, 2011 by Enotriaadmin

    Made a visit to the English Wine Trade Tasting today. In the five years or so since I last attended one of their tastings (which was in the Tavener's at Lord's as I remember), the profile of English wine has changed hugely.
    It has gone from essentially a cottage industry, offering very niche wines at sadly ...

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  • Friuli Two - Puiatti

    Posted on April 27, 2011 by Enotriaadmin

    Victoria Moore is impressed by the presses

    Following our lengthy and at times slightly metaphysical visit to Jermann on the first day, it made an interesting contrast to be seeing the energetic and straight-talking Giovanni Puiatti on the second. The day dawned beautifully still and sunny in Cormans. After a short stroll around the town, we jumped in the car to drive the short distance to Puiatti's winery. Then I couldn't get the electronic handbrake to disengage. This is when I despair of new cars. What was wrong with the old lever-operated handbrake? The red ! mark glowed defiantly on the dash. Giovanni Puiatti arrived in his car. We realised we couldn't open the hotel car park gate - and the staff had all departed! So we had a hire car which wouldn't move locked inside a car park we couldn't leave. This didn't deter Signor Puiatti. He clambered into the Peugot and wrestled with the brake. It gave in. We approached the locked gate - it suddenly sprung into electric action. All good then, on our way! Puiatti's winery is as straightforwardly grounded as Jermann's is artfully astral in character. Black, metal outside, cool, stainless steel within. Giovanni proudly espouses the company motto: 'Save a tree, drink Puiatti!' because none of his wines ever see any oak treatment; he thought his winery might as well reflect this too. We trailed his 6'4 frame around the site as he proudly showed us the latest state of the art presses and bottling lines. Then a sudden flash of colour in the office staircase, and we were through to Giovanni's office. Slick, clean, black and white; all it was missing was a white cat! Before we kicked off the tasting, Victoria asked him why there were so many bottles of Campari in the office. This triggered a lengthy (and amusing) discourse on the merits of Campari Shakarato - (Campari, ice, a few drops of gin, shaken), Giovanni's favourite cocktail. We did eventually get back to the business in hand - i.e. wine tasting. His whites were fresh, clean, slick - truly just like his winery! Puiatti deliberately makes wine to match with food, so a little austerity in the style is a very good thing. Giovanni is carrying on the groundbreaking work his father Vittorio began, and is clearly very good at it. My favourite of the lineup was a Ribolla Gialla from his Ruttars vineyards - very clean with white peach notes , elegant and taut.Then it was time for lunch at Osteria Campiello up the road.

    V.Moore, G. Puiatti, E. O'Hare.

    Giovanni proposed an aperitif - Campari Shakarato, naturally!

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