A light hearted insight into wine with no agenda other than to sniff out wine stories which capture the imagination… follow The Nose…


Time for Toro?

As we head into the depths of winter it seems a good time to write about Toro. Probably its rich wines are best enjoyed in colder months, but the wine is born of hot and dry summers. 

Over the past couple of years the English Nose has quivered with appreciation over many a Spanish wine (see my in-depth report for World Of Fine Wine on Rias Baixas) but it’s high time I put pen to paper on my blog report on the exciting changes that are happening on the Spanish wine scene. Not least in the region of Toro. 

Toro has flown under the radar for too long, maybe because its rich wines were quietly whisked away to regions used to beef up the local offering. But the wines of Toro have a long history. Christophe Columbus took them to the Americas. It’s testament to how seriously the region took their wine that an oenological station was established in 1882 and the DO (Denominacion de Origen) was recognised surprisingly early in 1933. With the Spanish Civil War and two World Wars viticulture hit a rough patch as it did across the continent, but while Toro suffered from the effects of politics, it was among the few places in Europe which escaped the death knell of phylloxera thanks to the sandy soil which the pesky louse does not care for. The result of which is an amazing patrimony of old vines. There are 125 hectares of vines over hundred years old and 1172 hectares of vines that have clocked up over fifty. In 1987 when the DO was rejigged there was a flurry of planting which breathed energy into Toro’s vineyards and those vines are now sufficiently mature to be hitting their stride. 

So there’s great vineyard material. The variety is principally Tinto del Toro, aka Tempranillo, a sub strain which has pointier leaves, but more importantly thicker skin and is found only in Toro. It differs from the Tempranillo in Toro’s’ illustrious neighbour Ribera del Duero, in whose shadow the wines of Toro have long been hidden. While investment and high profile producers piled into Ribera del Duero, Toro, which is also on the Duero, was largely overlooked. But this is changing helped by Vega Silica establishing a winery in Toro. Heavyweight LVMH have added Bodeas Numanthia, to its glamorous portfolio of international wineries and Lurton has arrived with the Bordeaux consultant Roland, renowned  for his glossy international style.

So things are definitely afoot in Toro, although arguably it made a dodgy start on the winemaking front. Taking inspiration from Ribera de Duero, Toro broke out of its chrysalis with big extracted wines laden with American oak – a style which finds a ready market in US. 

However a tasting of wines from twenty producers indicates some development. Some are taking a more restrained approach. This is most noticeable in the ageing process. There is now as much French as American oak and there is a trend for maturing in second and third fill barrels, some of them larger, which contribute fewer oaky characters to the wine.

And it was a joy to see producers experimenting with amphora – clay and ceramic – either placed above ground or the more ancient method of burying the terracotta vessel below. Using amphora is not new here, but was overlooked in the enthusiasm for new oak. I particularly liked Bodega Vina Zangarron L’Amphore, a wine aged in a buried amphora for twelve months which is silky textured with a delicate dusting of tannin and dried thyme on the finish and of which there are just 300 bottles. 

I hope we will see more wines made in Bodegas Zangarron’s more restrained style, but the region is in transition. While the ‘Nose’ was happy to smell less oak, many producers are still not shy in using it. Thing is, Toro wines really do not need much embellishing. By virtue of the terroir they are full bodied and quite rich enough already. Where wines natural hit 14.5-15%, the apparent sweetness of oak, especially new and American, can make them heavy and unappealing. 

Let’s face it high alcohol is unavoidable here. The summers are hot, reaching 35C+. The soil is generally sandy, but complex and varied with more alluvial deposits beside the Duero and its tributaries. The vineyards bake in the summer sun and vineyards with stony top soils reflect the heat and this further concentrates the fruit. 

Moreover it’s arid with a meagre 350-400mm annual rainfall. The old bush vines are dry farmed with deep roots to see them through the months of water deprivation but these thirsty vines yield concentrated, sugar rich fruit.

The permitted yields are far in excess of the volume actually harvested from these bush vines which hunker low to the ground. The umbrella of leaves help shade the fruit and preserve some acidity, but there are other factors which support the acidity. In the early mornings a thick fog enshrouds the Duero and its surrounding vineyards, ameliorating the climate. It’s also quite high here. From the lowest point on the river at 650m to 870m on the hills, so there’s a decent diurnal where the temperature falls at night preserving some freshness. Some producers prevent the malolactic fermentation taking place to hang on to the malic, although I can only imagine there’s not a lot to tinker with. 

However there’s no lack of tannin in the think skinned Tino Del Toro and tasting through the wines I’d say extraction is still a little on the heavy side. A lighter hand on the tiller to steer in the same direction as the lighter oak treatment would be a good move.  

Incidentally with fewer issues of mildews and rot it’s more straightforward to work organically here than in wetter, cooler regions. Hence many take an organic or even biodynamic approach. The problem is attracting sufficient labour to manage the vineyards manually through the season, in addition to finding harvesters as the bush vines have to be picked by hand.

So what does Toro taste like?

Well the wines made with Tino de Toro are notably savoury on nose and palate. Savoury rather than fruity with a lick of liquorice and tar and on the finish miso notes. There are aromas of dried herbs – thyme and even lavender, although when I tasted lavender in Bodega Zangarron Volvoreta 2019, a full and aromatic wine with an appetising dry savoury chew, it transpires the vineyard is surrounded by lavender.. so who knows? It was aged in amphoras and older French oak barrels. 

It’s worth mentioning that while Tinta do Toro dominates, Garnacha exists here, albeit represents less than 10% of the total vineyard area. Much maligned for many years, old vine Garnacha is now widely recognised for its capacity to make quality wines in many regions of Spain, but Toro has been a little slow off the mark to make the most of its potential. Garnacha is deliciously fruity and, being thin skinned, is low in tannin. It can bring fruit-driven generosity to the firmly structured and savoury Tinta de Toro. 

I particularly liked Rodriguez Y Sanzo, La Vina de Amaya, Vinas Viejas. This producer makes wines from five regions across Spain, bringing them under one roof, but recognises he has found something special in Toro. This particular wine, named after the owner’s daughter, is satin smooth with an engaging fresh red fruitiness and lightness which belies the 14.5% alcohol. This winery also makes a simple, but very yummy, Las Tierras Garnacha Tinta, which strikes a cheeky pose for a single varietal Garnacha.   

I’m sure many producers have 10% Garnacha in their blends for at this level it doesn’t have to be declared on the label, but when consumers become aware of the inviting fruit it can bring to the wine, they may start looking out for it, particularly in wines for earlier drinking. 

Carbonic maceration is another approach to make Tinto de Toro a bit more accessible. Farina are one of the big players in the region with 300 hectares of vineyards. Bodegas Farina, Primero 2022 is Toro’s first carbonic maceration wine. It’s easy going with plenty of fruit and a touch of liquorice and it doesn’t have the unappealing bubble gum and banana of the carbonic style. 

Although many producers told me that they are using less extraction and oak, and have a greater focus on terroir, plenty of wines suggested there was more talk than action.

Liberalia Enologica Cero, Tino Joven 2022 which is fermented in new America oak tastes very sweet and vanillary for my palate. However I am not a fan of American oak, while some markets enjoy this style. I tried some of their more serous wines in aged in French oak, but they seemed too extracted for me. 

However Bodega 1890, Bodegas La Ermita  2018 carries off older American and French oak with some suavity in this inky rich wine with an appetisingly bitter finish. 

There were were a cluster of producers with undoubtedly high quality wines, but made in a style I find a bit too international, by which I mean too glossy and polished –  where terroir plays second fiddle to winemaking.  

Bodegas Numanthia, Termanthia 2015 is a good example. This wine, which is made from a selection of old vines, is concentrated, quite alcoholic (15%), layered and intense with a long finish. Technical Director Jesus Jimenez tells me that when LVMH purchased this small property in 2008 the wines were made for the American market, since when he has modified the approach, for example he picks earlier for freshness. The high quality new oak barrels add rich polish.

I also tasted Bodegas Numanthia, Numanthia 2017 which is sumptuous and generous. It’s 15.5% but with a lower percentage of new oak it was more in balance for me. I willingly admit that I come with my Burgundy palate and can find this style wines a little overwhelming, but there are certainly well made from quality fruit. 

Bodegas Carodorum is another example. Selection Especial is a single one hundred year old vineyard which is matured for 25 months in French oak (new and second fill) to produce a super rich and glossy wine. It’s impressive, but once again there is more winemaking than vineyard on show here.

However there are exceptions. Bodegas Vatan, Vatan 2020 hit the mark. I enjoyed the aroma of soft dried herbs. It is a quiet wine with intense, but discreet fruit. There is grip, but with restraint and it has a fine long finish. This style could be the ‘new classic’ for the region. 

Bodega Vatan is owned by Gruppo Jorge Ordonez which has seven wineries across Spain and is part of a growing number of producers from outside the region which have brought both energy and investment. I also liked Triton 2021, a youthful juicy and generous wine with an aromatic finish, which is more affordable than Vatan. 

Toro wines are known for their affordability, even for being rather cheap, so I was very surprised to be told that Bodega Vatan Arena 2016 is E470 a bottle. It wasn’t clear if this was a RRP, but it certainly feels like a figure plucked out of the air for effect. Bodega Numanthia, Termantia 2015 has a RRP of £220.

I hope Toro does not hijack it’s route to success with reckless pricing. 

Hitting the right price point is not easy. There were simple wines with an ex-cellar price around E3 which would probably retail around £9-12. At this point they would seem both underwhelming and poor value and do nothing positive to promote the region. For not much more (ex-cellar E5-7) there were more interesting wines with a greater sense of identity, which I’d happily take home to drink. Better to focus on this mid range and change the perception that Toro is about cheap wines….or extraordinarily expensive ones. 

From my brief foray into Toro it’s clear this is an exciting region with fabulous old vines and  plenty  of innovation. However they need to harness their strengths – particularly those fabulous old vines and find ways to manage their challenges. Toro is very hot region and while summers seem to be getting ever warmer, the discerning wine lover is moving in the opposite direction – looking for lighter, more elegant wines with moderate alcohol.  

So my advice is to take the foot of the gas, pull back on extraction and oak – after all their super strain of Tempranillo as no lack of natural tannin – and let the quality of the fruit and a sense of place create the memory which people take away from tasting the wines of Toro. 


Seriously good sparking from Nova Scotia

Lightfoot and Wolfville

Nova Scotia caught my eye for traditional method sparkling wines, but back in 1611 it was red Bordeaux varieties which were planted by French settlers in a place called  Bear River. This gives Nova Scotia the longest viticultural history in Canada. 

Not surprisingly the cold climate is better suited to white grapes, so when the modern wine trade began to flourish in the 1980s after Roger Dial released a wine from Grand Pré the province’s first farm/winery, it was hardy hybrids leading the field. There are now 58 growers including farm/wineries. 

The trade has been slow to develop, partly a legacy of prohibition – in the ‘Eighties there were still some dry areas – but largely access to market. The Canadian wine system obliges producers to export to the rest of Canada via the LBCO (liquor control board) limiting their domestic market to a population of about 1 million people, to whom wine is sold principally from the cellar door.  

So what defines a Nova Scotia wine? Certainly fresh acidity and lively energy. The best will have a light salty note. The vineyards are planted within spitting distance of the ocean with most not more than 20km away. Surrounded by large bodies of water Nova Scotia has a cool maritime climate moderated on the Atlantic side by the Gulf Stream; while on the other the Bay of Fundy has one of the world’s highest tides. The huge volume of cold water going in and out acts like a giant air pump delaying the bud break until the end of June, lowering the risk of spring frost, but all the tidal basins are effective in moving air around and Nova Scotia is less likely to suffer from the severe, vine killing cold, of Ontario. The ameliorated climate allows the season to stretch, providing a nice long hang time with harvest taking place from mid October into November.  

Blomindon Estate Winery looking down to the Bay of Fundy

The soils are generally sandy loam, glacial till left in the wake of glacier retreat. There’s also some basalt in a volcanic ridge called North Mountain. Here the top soil is heavy and rich and the meso-climate warmer thanks to the south facing slope. North Mountain scales all of 70m, but some of Nova Scotia’s vineyards are below sea level. “It’s quite good for the Dijon clone of Chardonnay here,” says Simon Refuse head winemaker of Blomindon Estate “but the wines don’t stand up to much oak.”   

Let’s consider still wines later. Nova Scotia’s Chardonnay, with its high acidity and just sufficient ripeness, is ideally suited to traditional method sparking wine production. 

When land was still cheap in 1999, Gerry McConnell CEO of a gold and diamond mining company, bought a 75 hectare plot in the Gaspereau Valley with the ambition to make a sparking wine. In this he was assisted by Peter Gamble, Canadian winemaking guru, and Raphael Brisbois Champagne native and specialist. Benjamin Bridge was the first Nova Scotia wine farm to plant Chardonnay specifically for a sparking wine and has become a benchmark winery for this style over the past twenty years. 

Benjamin Bridge

Benjamin Bridge’s wines have low dosage. This is typical in Nova Scotia where sugar ranges from 3 g/l to 8g/l. I prefer a low or no dosage style, but it’s all about balance.  Refuse comments “In the UK you balance high acidity in your sparkling wines with high dosage, but the acidity we get in Nova Scotia just doesn’t work with much dosage so we prefer to hold the wine a long time on lees and wait.” Most producers rely upon an extended period sur lie to balance the acidity, hence their current release of traditional method sparkling wine is 2016 and 2017.

*Sparkling highlights

*Lightfoot & Wolfville Brut 2017

100% chardonnay; 12%; TA 7.53. Stainless steel ferment. Full Malo. 46 months on lees. 8 gl/l dosage. A delicate wines which is floral and citrusy. Very fresh and the mousse is fine. (Propeller in the UK. £34)

Benjamin Bridge Brut 2017

100% Chardonnay. 12% TA 7.7 g/l. Fermented in large oak barrels with indigenous yeast. Full malo and 8 months elevage. 4 years on lees. Dosage 3 g/l. Scrumptious aroma. Nicely balanced palate with light notes of biscuit and hay. Good tension and fine bubbles. Quite long and rather refined. The 2016 was very attractive too. (Stannary Wines in the UK. £38) 

There are fewer sparkling wines made with red fruit than with Chardonnay. Pinot Noir is tricky in Nova Scotia. Pinot Meunier is easier and some Voltis, the hybrid newly permitted in Champagne, is being planted. The rosé wines are pretty but lack depth and finish.

Benjamin Bridge NV Brut Rosé

55% L’Acadie Blanc, 30% Chardonnay; 15% Pinot Noir. 12%. TA 8 g/l. 

A house blend of younger vines and reserve wines. A light rose petal aroma, this has a simple palate with light strawberry notes. Attractive, but straightforward. (Stannary. £26)

Lightfoot & Wolfville Brut Rosé 2019

100% Pinot Noir. 11%. TA 7.48 g/l. Combination of de-stemming and whole cluster. 100% malo and eleven months on lees. Dosage 4 g/l. This is a step up on the previous rosé. Light cherry perfume. Lively red fruit palate; lightly structured and delicate.  (Propeller £35)

Blomindon Blanc de Blanc 2011

100% Chardonnay.  Made with the oldest vines. 11%. TA 12 g/l. Fermented in stainless steel. Bottled august 2012 and disgorged Feb 2022. Dosage 6 g/l.

Mellow toasty bouquet with cream and caramel notes, while the palate is appley something between bruised apple and toffee apple, which I wasn’t sure I liked. It has some bite and a tacky texture, which becomes more sappy.  It’s certainly piquant and the finish stretches into a long lime-citrus line.  It grew on me. (Seeking UK representation. RRP £56)

Blomindon’s winemaker Refuse says 2011 was a very cold year, excellent for sparkling. (TA is 12 g/l). “Malolactic was not a good idea this year so we had to wait 12 years to release it.”  

*Blomindon Grande Reserve 2008

100% Chardonnay. 11.4%. TA 7.8 g/l. pH 3.17. Bottled 2009. Disgorged Feb 2022. Dosage 4 g/l. 

Rich, assertive bouquet in which yeasty, miso notes combine with truffle, acorns and – oddly – asparagus. A grippy, salty, savoury palate. Fresh and intense. An assured finish which is persistent and saline. Finely beaded, consistent mousse. This is rather good, but also rather expensive. (Seeking UK representation. RRP £78.50)  

photo courtesy of Luckett Vineyards


Although Chardonnay, which represents about 7% of planting Nova Scotia was introduced for sparkling wine production and Champagne clones were selected for this, recent warmer summers have seen an increasing popularity of of single varietal still Chardonnay. September makes or breaks the decision to produce one. From what I gather 2016 was a warmer vintage than 2017. 2019 was a poor vintage, while 2020 and 2021 were quite good.  

Most producers wouldn’t age Chardonnay in oak, wisely preferring stainless steel, but there is a trend for using 500l barrels. Simon Refuse points out that Blomindon don’t produce a still Chardonnay every year. Moreover only in the warmest, would it go through a malolactic fermentation. He is afraid the  high level of malic would produce too much “milky/yoghurt” lactic acidity. Cold years in Burgundy have high lactic acidity after MLF, but also more body and density. Maybe the fear is more about the balance than the flavour profile of lactic acid. 

Luckett Vineyards Unoaked Chardonnay 2021

12% TA 7.6 g/l. RS 8 g/l.  Bright, juicy and nippy. Light and tight with a straight line. Lively, even nervy. Shiver of minerality to finish. It’s an very attractive wine from Luckett Vineyards which were established in 2000 by greengrocer Pete Luckett and have 100 hectare in the Gaspereau Valley and Bay of Fundy. (Seeking UK representation. RRP £34.25) 

Blomindon Reserve Chardonnay 2020

13%. TA 5.2 g/l. pH 3.48. Partially barrel fermented with full MLF and aged 12 months in oak. This is mainly from the old block planted in 1996 near the sea. The farm is located on the edge of the Minas basin in the Annapolis Valley and some vineyard stretch down to the water.  I found this rather oak dominated with a caramel aroma and butterscotch on the palate. It’s rounded and creamy. They are moving to using 500 litre barrels, which is a good move.   

Tidal Bay

I can’t write this blog without including Tidal Bay, the first and only appellation.. not for a specific place within Nova Scotia, but for a style of wine. Tidal Bay wines have lowish alcohol and fresh acidity and must be a blend of four varietals, drawn from a list of twenty. 

Each producer submits their blends to a tasting and technical panel. Tidal Bay cannot have an ABV of more than 11.5% or less acidity than 7.5 g/l (most have 8-10 g/l). Techniques including oak or lees ageing provoke an instant fail. Failure is not uncommon. I gather about 50% of samples are rejected, necessitating the producer to go back and create another sample blend. The goal is to achieve a lightly aromatic, crisp style which reflects the cool maritime climate. Those I tried had an attractive, fresh and saline note with more or less floral and spicy aromatics. 

The profile which most appealed was lightly citrusy and  saline, but I found some too aromatic and sweet for my palate. Residual sugars hit 10-12 g/l (and for fairly simple wines they are expensive.) 

The most popular varieties used are the cold and disease resistant hybrids, which make up the majority of Nova Scotia’s planting. Thirty percent of land under vine is planted to L’Acadie Blanc and 5% a piece to Vidal and New York Muscat. L’Acadie Blanc features strongly in Tidal Bay wines together with Seyval Blanc, Vidal and/or Geisenheim as the four varieties must make up the majority of the final blend.

If the weather is too warm L’Acadie Blanc quickly becomes quite tropical and pineapple in flavour and must be picked straight after the fruit destined for fizz. However it has solid green credentials, requiring fewer sprays than vitis vinifera. Some use it for sparkling, in a simple accessible style, but as I don’t like aromatic sparkling wines, those don’t appeal to me.      

Luckett Vineyards Tidal Bay 2021

26% L’Acadie Blanc; 26% Seyval blanc; 26% chardonnay, 22 % Ortega. 11%/ TA 8.9 g/l. 12.5 g/l residual sugar. This was my pick of the bunch. The most restrained of the Tidal Bay wines in the tasting with appealing white peach and floral aromatics and flavours. Fresh, light and airy with a light salt spray. 

Tidal Bay has a firm sense of place. It is an attractive ambassador for the wines of Nova Scotia. But if Nova Scotia’s wine producers want to world to take them seriously, this is not the wine by which to define themselves. That requires a more serious calling card. The sparkling wines have the gravitas for the job.   

photo courtesy Luckett Vineyards


In pursuit of excellence

bubbles & bread

Fred Loimer

I am very partial to Champagne – the good stuff, but it’s easy to fork out on Champagne and be disappointed. On the other hand, it’s a joy to discover delicious alternatives to traditionally method sparking wine and fun to share something a bit different with your friends. 

One such wine appeared at my door sent by Fred Loimer who is among Austria’s most applauded winemakers. I tasted his recently released 2016 Grosse Reserva Sekt Blanc de Noir and was rather impressed. Austria may not readily come to mind for its fine sparking wines, but choose carefully and you will be pleasantly surprised.  

In Austria there is quite a wide choice of grape varieties and some, including Riesling, are aromatic. I am not convinced by sparking wines with overtly scented characters. Chardonnay and Pinot Noir are ideal, but not very Austrian and thus rather detract from an Austrian sense of identity, but they are an excellent conduit to the terroir.   

But first a  few words about Sekt – Austria’s sparking wine. I have written about this in a previous blog, but just to recap.  It’s pretty easy to understand the label. There are three tiers to the quality pyramid; classic is the simplest category from which you should expect something forward and crowd pleasing. This can be made by the Charmat method (used for Prosecco) and must have nine months ageing on lees. Reserve is a step up to a bottle fermented wine requiring 18 months ageing. Finally the top tier Grosse Reserve should deliver something in the ball part of a really rather good Champagne. 

For each level there are production regulations including hand picking, whole bunch pressing and time maturing on the lees. Like many good producers Loimer goes well beyond the statutory demands. For example his non-vintage Extra Brut Reserve has a full three years on lees. It was no surprise to hear Loimer describing his process of harvesting –  picking the grapes into small boxes which are tipped directly into the press, thus protecting the integrity of the grape. The attention to detail is reflected in his wine.

Loimer Extra Brut Reserve

This is generous, quite full bodied, rather luscious and almost buttery, while having a nice dry finish. The extra lees ageing is responsible for the finesses of the bubbles, but also the richness and depth. This wine delivered lots up front, in comparison with the more reserved Grosse Reserve, but as the wines developed  in the glass, the latter was the clear front runner.

Loimer Gumpoldskirchen Grosse Reserve Blanc de Noirs 2016

A lightly smoky aroma with a hint of burnt toast. This is straight and well defined with compact energy and good length. There is focus and precision. It is quite quiet, but there is power which carries the dry and saline finish. There is also an undertone of appetisingly caramelised, almost bitter umami.   

The Grosse Reserve comes from the ‘Burgundy’ of Austria – and area East of the Alps called Gumpoldskirchen. Loimer describes an East facing limestone slope with the vines planted on the bottom third. 

He arrived in 2013 to plant Pinot Noir and Chardonnay for still wine. At the time he felt Gumpoldskirchen had ‘the perfect temperature’. Now with climate change it is getting a little too warm for Pinot Noir and Loimer picks earlier and includes 100% of stems in his Pinot Noir for freshness. (Although the Pinot Noir for his sparking is whole bunch pressed like a white wine).

Loimer explained that the earlier ripening is not only due to climate change, but to biodynamics. He remarks that the vine’s shoots are shorter and grow more slowly than in a conventionally managed vineyard. “The vine focuses on growth before flowing and subsequently on ripening, which happens earlier. My vineyard will be brown by autumn, while the conventionally  managed will still be green. This has all be measured by the University of Geisenheim.”  

(I’d be concerned that this quicker ripening together with warmer summers might make the region increasing unsuitable to make a base wine for a fine bottle of fizz. But on the positive side it is well documented that biodynamic viticulture producers grapes with good acidity – actually a lower and more stable pH – so it seems likely Loimer’s grapes will retain their freshness.) 

Loimer is a founding member Respekt the biodynamic organisation which I wrote about in a blog last year. He stresses the importance of making his own compost and teas at the domaine to nourish and treat the vines. He finds this enhances the expression of terroir in the wine. The yeasts and bacteria on the grapes are carried to the winery and help to create a spontaneous and clean fermentation and of course the lees influence the character, favour and texture of the finished wine. Both the wines above have an initial ageing in large older oak casks. Both go though a full malolactic, which contributes to the complexity, but also makes them more stable. Hence just a touch of SO2 is necessary at bottling.

Loimer also makes a Blanc de Blanc from Langenlois in Kamtal which lies to the North West. This is a cooler region with a greater diurnal temperature. Here we are told the soil is lighter. The wine is certainly fresh and straight, stylish with a true sense of place. 

Loimer Langenlois Grosse Reserve Blanc de Blancs 2016

Crystalline with a direct, fine, light, vibrant and rather salty palate. The palate is well edged and the mouse fine. I really liked this.  

You will often hear producers of fine wine speaking of their pursuit of the expression of terroir. Even in Champagne, which has a cast iron regional identity and where blending is typical to create a consistent house identity, there is a trend for single vineyard wines. 

Arguably the expression of terroir is more difficult to achieve in sparking wine as the secondary fermentation and lengthy lees ageing distances the wine from the terroir. But where there there is no great tradition of making sparkling wine, it makes sense to home in on expressing the identity of the site. It gives the wine another layer of interest.  

Certainly you will hear producers of English bottle fermented sparking wine extolling the influence of the soil and topography of their vineyards. And why not.  The chalky soils of the South Downs are dotted with vineyards and if you have not tried the wines of Ambriel, you should. Just a few miles away you will find Wiston Estate.

Wiston Estate Blanc de Blancs Brut, 2014

Rich biscuits aroma.The palate is fresh and energetic. I like the brioche notes and slight marmite bite on the finish which is well sustained. (Available from Swig)

While the cool chalky downloads of West Sussex bear some resemblance to the hills of Champagne making them a good bet for a quality fizz, I was intrigued to be presented with a traditional method sparkling wine from Macedonia in Greece. It is made from Xinomavro, a quality indigenous variety with some similarities to Pinot Noir. 

Domaine Karanika, Brut Reserve 2015

This really packs a punch with a dense and rather compact palate. A burly wine for sure. The same domain make a Cuvée Speciate also from Xinomavro, which is lighter and brighter, but less intense and less expensive. (Available from Maltby & Greek) 

This is certainly a sparking wine with the structure to accompany a meal. And on that point, don’t consign a traditional method sparking wine to the aperitif or party slot. In Austria, Fred Loimer explains that sekt is more often paired with food than not. This might be at the beginning of a meal with a first course, but equally as a refreshing wine towards the end of a meal. However a rosé can have the firm structure to take on the main course with the proviso of a low dosage. Often roses are too sweet, but Loimer’s is bone dry at 2g/l. Loimer Brut Rosé Reserve NV has the structure and weight to partner fish and more delicate dishes of chicken. 

This brings to mind a tasting I tootled along to in the orangery in Holland Park last August. It was perfect summer’s day and I went expecting to taste wine, but was presented with an array of delicious Italian food specialities by the specialist importer Cibosano. These were gently washed down with a glass of prosecco. 

Among the tasty treats there were several panettone, but no ordinary panettone. These were made by master pastry chef Nicola Fiasconaro, who was there in person making his panettone into other delicious sweet creations. I had to taste them.

Nicola explained that panettone originated in Milan. However in 1953 his grandfather, Mario, set out to make a truly Sicilian version with local ingredients. These include the hazelnuts of Madonie, a mountain ridge above Palermo, and manna, a sugary sap from the bark of ash trees. 

The Fiasconaro clan live in the Madonie with rather illustrious neighbours – the Dolce family (yes, of Dolce and Gabbana fame). Nicola explains how he and Dolce grew up together and shared a dream to show the Italy – and the world – the very best of Sicilian creativity.

In the fullness of time, having become an international fashion icon, Dolce offered to deign the packaging for his friend’s panettone. The panettone have become every more creative over the years and I can vouch for their scrumptiousness and the sheer delight of the tins designed by Dolce.  

With Easter approaching, it would make a wonderful gift; an alternative to chocolate, but don’t consign panettone to festive occasions. It’s a delicate sweet bread to have at any time of year. I find this light and airy treat is perfect for a warm spring or summer’s day accompanied by a glass of sparking wine.

Just to round things off, I would recommend serving a light airy and buttery slice of Nicola Fiasconaro Panettone with a glass of Loimer Langenlois Grosse Reserve Blanc de Blancs 2016.

Click here for more blogs