I fell in love with this on the first sip. It’s a delightful blend of Pinot Noir and Gamay, the backbone of Beaujolais. From the exceptional 2015 vintage, Bourgogne-Passe-Tout-Grains is not that well known beyond France, which is a pity because the combination of these two grape varieties gives it a freshness with a bit of zing. Very enjoyable by itself, with enough body to go with light food and even fish.
Named after owner Enrique Foster, this is a pure expression of the Malbec grape, which is now the dominant variety in Argentina. From the famous Mendoza region, no oak is used, so it has a delightful smoothness with a hint of violets. Very moreish and a bargain at the price. I also love their passion for organic farming, which includes using pheromones to sexually confuse any nasty bugs so
as to prevent them proliferating!
This Puglian wine has class – it was formerly served in BA’s European first class
cabins. Made entirely from the local grape variety Negroamaro, it is quite herbal
on the nose and spends 12 months in barrel to add to its character. It has plump fruit overtones with very little tannin but a superb dry finish, which means it would be a fantastic accompaniment to delicate cheeses as well as meat dishes.
Arneis is making a comeback in Piedmont, where it was originally planted to attract birds with its strong smell, so they would leave the more expensive Nebbiolo grape alone. It is made in stainless steel with no oak, which gives it a delightful floral and pear aftertaste. There is a nice weight to it and because of its mouth cleansing attributes, is an ideal wine to drink with food.