The Best Wines to Match with Pizza
What are the best wines to match with pizza? Commercial Director Simon Huntington fires up the oven, rolls out the dough, and flings some wine and pizza pairings in the air. ...
What Do Wine Tasting Terms Mean?
Lost in translation? Common wine tasting terms explained: Ever read a wine tasting note and thought, “what on earth does that mean?” The descriptive terms used in tasting notes can sometimes seem downright odd. After all, there are no twigs in an oaky white, or pebbles in a mineral red. Often, this is because language is just really bad at describing the sensations we feel. This is especially true of senses as primal as taste and smell, which evolved long before we developed language. Wine tasters, therefore, are forced to convey their impressions via metaphors. As a parallel, think about how hard it would be to describe pain without metaphor. A stabbing pain doesn’t literally have to mean you’re being shanked, and you don’t have to be sitting too close to a radiator to have a burning pain (although you should probably get that checked out). With wine, there’s the added problem that, if tasting notes are written immediately after a particularly lengthy and enjoyable tasting, the creative juices can be a little over-stimulated. But we’ve read many wine tasting notes that seem like they could only have been written by a random wine review generator: “The 2011 Syrah from Champs de Merde incorporates flippant shrimp midtones with a complex millet essence….” Wait… what? We can’t promise to explain what a flippant shrimp tastes like, but we can explain what many of the most common tasting terms mean. Wine Tasting Terms - The List: A.B.V. Abbreviation of ‘alcohol by volume’. It is normally listed on a wine label in percentage format to let you know how much alcohol is in the bottle you’re about to drink. ACIDITY Acid is present in all grapes and is an absolutely essential part of any wine. It can be detected by the sharp, crisp character it gives wines. It is responsible for making a wine taste fresh and is an important balance to any sweetness. AUTOLYTIC Wine described as having an 'autolytic' character have a yeasty or bread-like smell or taste. Often this comes from ageing the wine on its lees. BALANCED When a wine has all its essential components (acid, tannin, sugar and alcohol) in harmony, so that one component does not overwhelm any of the others. BARREL Barrels in winemaking are usually made from oak - either French or American - and are often used to age wine or sometimes as a container for fermentation. American oak tends to impart a stronger, sweeter flavour than French oak. Either can be toasted before use to bring a different dimension, but the most common distinction made between barrel types is between old and new. New barrels can overwhelm the natural flavour of the wine if they're overused, so older ones, or a mixture, are often preferred. BARRIQUE A special type of barrel. Barriques have a capacity of 225 litres and are relatively tall. Although they are all a set size, the term barrique does not indicate whether it is old or new oak, or the level of toasting inside. BIODYNAMIC WINE Biodynamics is a farming practice that advocates harmony between the earth, the vine and the cosmos. Its theories hail from anthropologist Rudolph Steiner who proposed that everything is connected and cyclical when it comes to agriculture. Proponents of this system say that their wines are more stable and are truer expressions of their vineyard. Some of our growers use biodynamic practices, but whether this is what makes their grapes so good, or whether they are just good growers anyway, is open to debate. BLEND Individual wines can be blended together to make something with better balance. Blending might be between wines made from different grape varieties, grown in different vineyards, harvested in different years, or treated differently during the winemaking process. BLIND TASTING A tasting where the identity of the wines being tasted is withheld from the people doing the tasting. It’s a pretty good way to sort out wines that legitimately taste amazing, from those relying on their label and/or reputation to influence the tasters. BODY Term to describe the weight of a wine in the mouth. Full-bodied wine is heavier, with more power, more alcohol, tannin and flavour. Lighter-bodied wine is more delicate. CLOSED / TIGHT A wine that’s not very forthcoming with its characteristics and maybe needs to breathe, or age for a bit longer. It doesn’t necessarily mean a bad wine – like a person who’s not very open and friendly at first, but then turns out to be really nice once you get to know them, sometimes you just have to give a wine the benefit of the doubt. COMPLEX Not a wine with emotional problems, but a wine with lots of different flavour characteristics, all working together. Generally considered a good thing. CORKED Cork taint is a specific wine fault caused by a fungus which can lay hidden deep within cork bark. Its effects can range from the barely detectable to the severe. At the less serious end of the scale, it’s often difficult to say for certain that something is amiss without opening a second bottle for comparison. The fruit flavour of the wine may appear dull and muted, and the wine may finish short. In more severe cases, the wine will smell distinctly musty and, in extreme instances, of rotting cardboard or like a mouldy dog. A wine with a few bits of cork floating around in it is not corked, although you might want to have a word with the person who poured you your glass. CRISP A wine (typically white) with higher acidity and leaner fruit, which comes across to the drinker as fresher, more zingy and more enjoyable to drink on a hot day. If it tastes of cheese and onion, you’re not drinking wine. CRUNCHY Some wines have a taste of red fruit, combined with juicy acidity, which is best described as “crunchy”. Think of a crisp red apple, or a firm red plum. CUVÉE A French term for a particular batch, blend or type of wine. DRY A wine is dry if it contains little or no residual sugar. A common mistake is to believe that a wine is not dry if it tastes of sweet things, such as fruit. The flavour of the wine is unrelated to whether a wine is dry or not. EARTHY A wine with more savoury flavours and aromas of forest floor or mushrooms might be said to be earthy. It usually also indicates a style of wine with less impression of fruit sweetness. FLABBY A wine that lacks acidity. Think how less refreshing fizzy drinks become when they go flat; the carbon dioxide bubbles give these drinks more acidity and, once it’s gone, they’re not as nice to drink. FINISH When you swallow a wine (or spit it out… like that’s a thing) the flavours and sensations of the wine will stay with you for a period of time. Poor quality wines tend to disappear from the mouth quickly, whereas high quality wines are said to have a long finish i.e. the flavours last a long time. If you like the taste, that’s a good thing! FRUIT FORWARD A wine which emphasises ripe, jammy fruit character as its principal characteristic, as opposed to an older wine, which might be more earthy and gamey, or an oaky wine dominated by aromas of toast or vanilla. HORIZONTAL TASTING A tasting of wines from the same year, but from multiple producers. Usually organised around a theme such as grape, region or style. LEES The particles that settle at the bottom of a tank or barrel after fermentation or ageing, made up of dead yeast cells and grape fragments. Leaving a wine to age on these lees can impart additional complexity to the finished product, adding silky texture and bready aromas. MINERAL / MINERALITY Vines growing on particular types of soil – for example Santorini’s volcanic soils, or Chablis’ Kimmeridgian chalk – are said to impart a mineral characteristic to their wines. While it’s hard to define what constitutes a mineral flavour, research conducted by Dr Wendy Parr of Lincoln University, New Zealand found that most tasters agree that mineral wines tend to taste of citrus, with fresh zingy notes, a smoky character, and chalky texture. OAKY A wine smelling or tasting of characteristics derived from ageing in oak barrels. These can range from sweet vanilla (indicating use of American oak) or more subtle buttered-toast notes (from French oak). OLD VINE As vines get older, they become less vigorous and produce fewer grapes, but the grapes they do produce become more intensely flavoured and complex. There’s no legal definition, but as a rule of thumb, vines would need to be aged around 50 years to be considered old. If a vine produces less fruit, this means less wine can be made, so as well as being better, a wine made from old vines is also likely to be a little more expensive. OXIDISED This is what happens when a wine has been exposed to oxygen for too long. This can happen during the winemaking process, or if it has been stored incorrectly and the closure has failed. It’s why your wine starts to taste like vinegar after a few days of being left open. POLISHED No Mr Muscle involved. Just means a well-made wine with smooth tannins / texture. SOMMELIER A specialist waiter in a restaurant, who oversees the wine list and advises customers on wine choices. Not everyone who loves wine, or whose profession involves wine, is a sommelier. STRUCTURE Acidity and tannin are two major components of a wine that give it structure, texture and the ability to age and improve. Think of a glass of wine being a bit like a body – the fruit is the muscle and the acidity and tannin are the skeleton – neither would work without the other. A well-structured wine is one where these different components are in harmony with each other, and this might also give the impression that the wine could age well. SWEET Some wines are actually sweet – in other words, they contain a significant amount of sugar. Others may be incorrectly described as sweet, even when they’re actually bone dry, because their ripe fruit character gives an impression of sweetness. TANNIN A bitter compound that naturally occurs in the skins, seeds and stems of a grape. They give wines dryness and structure, and can add complexity. Tannins are also an antioxidant, working to protect the wine as it ages. Tannins can be detected in many wines - they feel grainy and drying on your gums. TERROIR A French term, which doesn't have a single direct equivalent in English. It refers to the combination of factors that influence the quality and character of wine in a particular area or vineyard, including soil, climate and grape variety. If a vineyard or region is said to have good terroir, it means that it is all of those factors are favourable for the production of good wine. A wine tasting of its terroir indicates that it is typical of its region and/or vineyard. VERTICAL TASTING A tasting of the same wine, but from different vintages, alongside one another. VINTAGE The year a particular wine’s grapes were picked. If a wine is 'non-vintage' it means it is made up of a blend of wines from different years, and not that it is of lesser quality. Most Champagne, for example, is non-vintage. WET STONE Who’s ever actually tasted a wet stone? Not us! This is one of those difficult-to-define, evocative terms, indicating something like the smell of a pebble beach in the rain, with hints of salinity and earth. WINEMAKER A person who lives in a winery and occasionally makes wine. Anything you think we missed? Get in touch with your best / worst / funniest wine tasting notes and we’ll do our best to decipher them and get them added to our list.
IWC Wine Merchant of the Year Awards Dinner
Simon gives his take on the IWC Wine Merchant of the Year Awards dinner: Last week, I was lucky enough to be invited to the 2017 IWC Wine Merchant of the Year awards at London’s Hilton, Park Lane. With multiple awards won at both the IWC and Decanter Wine Awards over the last decade, many Roberson staff members are old hands at the wine award-winning business. But I, as a comparative newbie, was excited to be attending my first wine industry awards show – especially since my team was up for one of the major awards of the night – Online Retailer of the Year. The first challenge of attending was getting properly dressed; my attendance of functions requiring black tie has been pretty minimal since a rash of 21st birthday parties several decades ago. I wasn’t overly confident that my dinner suit, acquired around the same time for $35 US Dollars and constructed overnight of the finest nylon in Hoi An, Vietnam, would still be up to the job. Luckily, my wife had the foresight to persuade me to pick up a new dinner suit at the same time as buying a suit for my wedding a few years ago – and, after a bit of a dry clean, it proved to be in more than serviceable condition. So, appropriately attired and looking forward to getting a little moist around the collar on the Piccadilly Line, we set off to Park Lane, arriving just in time to glug a refreshing glass of Champagne and watch the first raft of specialist merchant awards being announced. Roberson Wine had won the IWC Specialist Merchant of the Year USA award for the previous 4 years. While we were nominated again this year, it was felt that the IWC might give someone else the nod, just to spread it around a little. As it turned out, this fear was unrealised, as the eminent judges of the International Wine Challenge sagely saw fit to give us the award again this year – for the fifth year in a row – and up onto the stage we went to collect our winnings. Once the applause died down and I had the chance to catch my breath, I was able to have a bit more of a look around the event – and, as well as bumping into London Cru winemaker Gavin Monery, I was extremely impressed by the size and slick organisation of the show. With a multitude of bars pouring a host of this year’s IWC Platinum Award-winning wines, a seated dinner for about 500 and a spectacular stage and screen awards presentation, it wasn’t hard to see why the gent sitting next to me at dinner described the event as “the biggest night of the year.” Finally the big moment for me personally arrived – the Online Retailer of the Year award, in which we were nominated for the first time, but up against two massively larger rivals. To cut a long story short, we didn’t win – but out of the 43 award categories, we were one of only 6 entries to be given a “Highly Commended” trophy, so we felt some justification in feeling rather pleased with ourselves. All in all, a fantastic evening – and looking forward to finding as many ways as possible to make our online service even better over the course of the next year – and picking up first prize next time.
Why Love Europe?
Europe means different things to different people. To some, it’s a hot-topic political entity; to others it’s just a place they visit for two weeks every summer. To us of course, it’s Bordeaux and Burgundy, Bolgheri and Barolo, the slate slopes of the Rhine and the volcanic soils of Santorini. Our tiny corner of the northern hemisphere is absolutely central to wine. Remains of amphora in archaeological sites are evidence of its intrinsic role in our culture since antiquity. Today we’re responsible for more than half of the entire world’s wine production and, I’d argue, an even greater share of its wine diversity. Few other regions can produce wines that would rank amongst the world’s greatest examples of ripe, powerful Cabernet Sauvignon, perfumed and silky-delicate Pinot Noir, sumptuously rich Chardonnay and pinpoint-precise, mineral-laden Riesling. Add in Galician Albarino, Nerello Mascalese grown on the slopes of Mount Etna, Greek Xinomavro and countless other uniquely European wines, and there’s no debate to be had. While wine production all over the world traces its origins to European settlement, Europe continues to set the standards to which the rest of the wine world aspires. The highest compliment you can pay many Aussie Chardonnay producers is that their wine tastes like white Burgundy. The best Napa Cabernets taste like First Growth Bordeaux. If you’re a South American billionaire with aspirations to own a great wine estate, the consultant you hire to enact your vision will probably be a European like Alberto Antonini, Eric Boissenot, or Michel Rolland. It’s not a one-way relationship; advances made by new world organisations like UC Davis have changed – and often improved – the way we in Europe make our wines too. But it’s fairly telling that many of Europe’s finest winemakers are turning away from the technological developments of the late 20th century, in favour of a return to the low-impact, artisan techniques used by their great-grandparents. So whatever your individual wine preferences might be, there’s obviously something about Europe that you should love. But if it’s so obvious, why are we making a fuss about it? At Roberson Wine we’ve become renowned in recent years for our unparalleled range of Californian wines. We were the first UK merchant to spot an emerging trend towards production of finer, more elegant and stylistically more European wines in the golden state and, with all the excitement and column inches this has generated, it could be easy to forget that the core of our range has always come from the wonderfully eclectic wine regions of Europe. While we’re delighted that our Californian wines have been so successful, when Cliff Roberson set up a wine shop on Kensington High Street in 1991, his idea was to offer the classic wines of Europe in a fresh, new and innovative way. 26 years later, our vision remains just as strong. We'll be shining a spotlight on our European range throughout June with our Love Europe campaign. Shop our Love Europe Collection and join us at our Love Europe Tasting on Thursday 22nd June.
Bacchus - England's Grape
If the name Bacchus solely conjures up for you the image of a debauched ancient-Roman god of feasting and drinking excess, then you probably haven’t tasted what is fast becoming known as “England’s grape”, by the same name. Whereas the Roman god of wine is often portrayed as a slovenly glutton, the grape variety Bacchus is all nerve-tingling freshness and zingy citrus – something fabulous to install in an ice-bucket on a sunny summer’s day and sip instead of the usual Sancerre, or Pouilly Fumé. It wasn’t always obvious that this would be the case; originally conceived at a German Wine Institute in the 1930s as an early-ripening cross between Riesling, Silvaner and Müller-Thurgau, the grape never really took off in its native land, other than as something to blend in with other less-flavoursome varieties. However, following the grape achieving protected status in 1972, it began to be adopted by English winegrowers, who found that England’s cooler climate and shorter annual growing hours resulted in a gorgeously fresh, aromatic, Elderflower character to match with Bacchus’ naturally exuberant varietal flavours. Today, Bacchus is regarded by the English Wine Producers body as “one of the UK’s better varieties, capable of producing world-class wines” – and nowhere is this truer than at Roberson’s winery downstairs: London Cru. As Victoria Moore wrote in The Telegraph in March 2016, London Cru’s last vintage of Bacchus “might just be the best I’ve tasted…. 20 per cent of it has been aged on its lees in old wooden barrels to give it some texture, and the wine is absolutely bone dry. It’s lovely: broad, yet also fine, redolent of elderflowers and fat blades of grass.” If our preliminary tastings with London Cru winemaker Gavin Monery are anything to go by, the new vintage 2016 is looking even better, adding floral and stone fruit aromas, with richer texture in the mouth, from 5% barrel fermentation. So this summer, side-line the Sancerre, as you won’t taste anything more delicious, or quintessentially English, than London Cru’s Bacchus. While the grape variety might have started its life in Germany, it really has found its true home in the heart of England’s countryside. London Cru Baker St. Bacchus 2016 is available now.
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