Hibernating in style
Published by Simon Huntington on 13/11/2017
When it’s cold, wet and starting to get dark around the same time you’re eating lunch, there’s only one thing for it: hunker down and wait for spring. After all, why would you want to go out when there’s a new series of Stranger Things on Netflix?
But just because you’re wintering like a Grizzly doesn’t mean that you can’t enjoy yourself. It’s the best time of year for all sorts of delicious foods. And you’re much better off relaxing with friends over a cosy dinner chez vous, than fighting over the last 8pm table at Tres Cher.
So how do you hibernate in style? Here are a few pro-level tips from Roberson Wine:
You might be staying in, but that’s no reason not to celebrate, even if you’re just celebrating the fact that you’re toasty and dry while the rest of the world are out losing their minds over hipster fried chicken and closed loop cocktails.
J Laurens’ Champagne-method Crémant de Limoux is so well-made that it’s easily as good as most Champagnes costing twice as much. But at under £15 per bottle, you really can open a bottle just because it’s Friday night and you fancy some bubbles.
What’s your tactic for fast-chilling a bottle when someone fancies a glass of white? Stick it in the freezer? Run it under a cold tap? Chuck a couple of ice cubes in the glass? Much better always to have something light, fresh and crisp sat in the fridge, ready for action. But why does it have to be boring old Sauvignon Blanc or Pinot Grigio? Try one of these inexpensive, but completely delicious beauties instead:
What could be better than stretching out on the sofa with a good book, some chocolate and a glass of red, while the rain lashes down outside? But does red wine even match with chocolate?
First of all, we’re going to have to get something straight: there’s chocolate and then there’s chocolate. Dry red wines just don't match well with cheaper, more sugary, mass-market chocolate bars; if you're a Yorkie bar trucker or a Milkybar kid, you’d be better off going with a Pedro Ximinez Sherry.
But increase the cocoa content to 60% or more and red wine matches start to work – after all, high-quality chocolate and red wine contain the same type of polyphenols, which are the plant compounds that act as antioxidants. You’ll still need to go for something ripe and velvety with soft tannins, so we’d recommend the following - all under £20:
There are so many amazing flavours to be had at this time of year that you’d be crazy not to invite a few friends over, cook something special and get stuck in. Most game birds are now in season, British venison is widely available in the supermarkets, and it’s truffle festival time in Alba.
If you want a great read about wines to drink with autumnal foods, check out David Adamick’s post The Great Game, but in general, full-flavoured reds with balancing juicy acidity tend to work well with both game and mushroom-based foods. David recommends:
If you’ve heard anything about Sauternes, you’ll have heard that the most sought-after estate in the region is Chateau d'Yquem. The estate’s combination of topography and proximity to the river Garonne give its vineyards the perfect microclimate for the flourishing of Botrytis – the noble rot responsible for the world’s greatest sweet wines. But if you’ve heard anything about Sauternes, you’ll also have heard that Chateau d’Yquem can cost a fortune.
However, nestled in the middle of d’Yquem’s vineyards is an interesting anomaly – a tract of land surrounded by d’Yquem on all sides, but owned by someone else entirely – Chateau Lafon. It’s one of the only significant Sauternes estates still to be family-owned and it’s rich, lusciously sweet, and a perfect match for blue cheese. But unlike d’Yquem, no one’s heard of Lafon, so a half bottle of their delicious nectar can be had for just £11.99.
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