Here are two gems for your 'learn something new everyday' moment: 1. Britain makes Vodka and 2. It's the best in the world! The Britpop tag of 'Cool Britannia' is once more relevant as Chase Vodka from Herefordshire has been awarded the World's Best Vodka with a Double Gold Medal in the spirit industries equivalent of the Oscars - The San Francisco World Spirits Competition. The English potato vodka was voted top out of 115 vodkas worldwide, which included larger mass produced companies from Russia, Poland, Scandinavia and the USA.

Intriguingly, this most sophisticated of Vodkas has its origins in the lowly crisp, with owner William Chase establishing that successful brand of high-end potato chips - Tyrells. Eager for a new challenge, he took the same potatoes used to make his crisps and committed himself to producing a vodka of the highest pedigree using methods that not only ensured quality but also respected tradition and the environment. A triumph since the first batch in June 2008, Chase Vodka has become renowned for its creamy texture, full flavour and super smooth finish, culminating in this year's prestigious reward.

Chase have recently added a superb gin to their portfolio and also produce some of the country's finest fruit liqueurs, the Elderflower being used with Chase vodka in the following flirtatious cocktail.

Kiss Chase

1. Take one high ball glass and fill with ice cubes.
2. Administer 35ml of Chase Vodka and 15ml of Chase Elderflower Liqueur.
3. Fill the remainder of glass with fresh pressed apple juice.
4. Finish with a squeeze of lemon juice.

From Arnold Schwarzenegger to The Beach Boys; California is a vast and diverse region with a magnificent coastline, fertile valleys, mountains and desert. Here it's all about contrast, the climate is as diverse as the state itself and although it is famous for its many hours of sunshine, there are large differences between regions and sub regions in temperature, rainfall, soil types and other natural features.

California's climate is dramatically shaped by two mountain ranges, both running roughly north-south; the Coast Range, a series of low peaks hugging the Pacific and the much higher Sierra Nevada some 200km inland. In between the two ranges is the Central Valley, home to many of the grapes that go into the state's budget wines. Along the western side of the Coast Range, the climate is dominated by the Pacific Ocean and here you will find the best wine counties such as Mendocino, Napa, Sonoma, Monterey and Santa Barbara.

There are over 1100 wineries in California ranging from the mighty Gallo to many minnows. And I recently visited the Napa Valley and was very impressed with the changes since my last trip over 5 years ago. The whites, particularly the Chardonnays were very elegant and quite European in style, none of that overblown oaky character that makes you feel like you're chewing on a plank of wood! And I tasted some superb wines from the famous Shafer family, the old boy John was a real hoot and they certainly make classic Merlot and prized Cabernet, some of the best I have tasted, it's hardly surprising that his Cab beat some of the top Bordeaux growths in a blind tastings.

Then there's the Kendall Jackson stable, a company with a philosophy to allow small wineries to flourish as individual under their ownership, thus propagating the "micro-winery" concept. The Highland Estates range is made by oddball winemaker Randy Ullom (he is not allowed to leave the US!) and his Taylor Peak Merlot from Bennett Valley in Sonoma is stunning. His own tasting note reads: "Rich and round, with Santa Rosa plum and chocolate flavours."

So, it is time to stock up with Governor Schwarzenegger in the celebration of Californian wines. Hasta la Vista Baby!

It's fairly safe to say that wines of Rioja have always been well represented in the UK market, however, it certainly gets overlooked in terms of its quality from time to time and like so many other wines you could say Rioja has become a brand name rather than a region in Spain. It's very easy to assume that all Rioja is the same apart from the price, something we often do with Chablis, Claret, Chianti and good old Pinot Grigio.

It's the well made Riojas out there that get overlooked, the smaller, boutique bodegas that are passionate about what they produce and concentrate on quality rather than quantity, and then there's the rest, not bad wines I may add, just different! It's the smaller producers that deserve respect and are overshadowed by the rest sometimes.

I recently visited Rioja to find out how the region is changing and what challenges they are facing, and to taste some of the smaller boutique wines. Although still a household name and classed amongst some of the best wines in the world this area is suffering from a little competition from its neighbours. I mean, let's not forget there are some fantastic regions in Spain that are becoming recognised for quality and value for money.

We must, however, see the important factors that surround the production of Rioja and why it demands a higher price. Unfortunately, good Rioja needs time to mature and unlike Bordeaux it is never released from the bodega until such time. Let's take the reds as an example, the Crianza wines must have two years ageing one of which must be in oak, Reserva has a minimum of three years ageing with two years in oak and Gran Reserva five years ageing with at least two years in oak, all of which takes time and incurs added cost to the winery. They also do not allow any of their wine to be shipped in bulk and bottled in another country of origin, again a cost that many other wineries around the world save on in terms of their entry level wines.

Therefore, next time you are looking to buy a wine from Rioja, speak to your wine merchant to find out more about the producer, the ageing and the traditions that make Rioja wine stand out.

Yours in Wine

Ruth Yates

Bette Davis once said - 'There comes a time in every woman's life when the only thing that helps is a glass of Champagne' Now, there is a woman after my own heart... Most would say Champagne is just a celebration drink, however, there's more to Champagne than just popping a cork at a party. This sophisticated, fun drink has an amazing ability to accompany many differing foods. Decadent classics like lobster and oysters are fabulous but the more affordable sea bass or poached salmon can be just as good too.

As a Champagne specialist, Corks Out offer over 50 Champagnes that are very competitively priced and I have chosen six of my favourite different styles, which include the Ayala Brut at £23.99, Pol Roger Demi Sec at £29.99 Alain Thienot Vintage at £36.95, Louis Roederer at £23.99, Laurent Perrier Rosé at £45 and Billecart Salmon Blanc de Blanc at £49.95.

The Ayala is ideal as an aperitif, or perfect with seafood, scallops, lobster, crab, fresh or grilled fish, fish terrines, salmon and works with perfectly with Sushis and Asian foods.

Pol Roger, remains family-owned and proudly independent to this day has a full rich palate, acacia flowers and honey, a perfect match with wedding cake believe it or not.

Louis Roederer is one of the largest and most productive Champagne houses, and produce the famous Cristal, one of the most sought after cuvees in the world. The essence of the Roederer style is evident in this wine where fruitiness and freshness is balanced by the smooth palate.

Alain Thienot is a house brand sold in some of the top London restaurants, it's exclusive, international and modern. Delicate with fine bubbles and pastry aromas mix with those of chocolate. It's elegant and as a vintage it's a special aperitif!

Laurent Perrier Rosé however, is a little more famous and its expressive bouquet is a careful preservation of the grape's natural fresh red fruit aromas. It is one of the rare rosé champagnes to be made using the maceration (skin contact) technique and it has become the benchmark for rosé champagne around the world. The aromas of strawberries, redcurrants and raspberries are divine and is a perfect accompaniment charcuterie or Asian cuisine.

Now, that leaves Billecart-Salmon, one of the few remaining Champagne houses to be owned by the original family. A fine mousse of delicate bubbles, with aromas of dried fruits, almonds, fresh hazelnuts and peachy fruit. If you are going to splash out on Billecart then serve with oysters, caviar and fresh seafood.

So why not fizz up your life this weekend, I certainly am!!

I know you all love your favourites but I have been out searching for new wines and spirits recently and with the help of the managers we have put together a wish list. Therefore, expect to see some new additions coming on board in the near future, although, we couldn't hold back on a few that we just had list straight away...

Crystallum- Crystallum is a boutique wine operation started by brothers Andrew and Peter-Allan Finlayson in 2007. Although very new, they are gaining huge recognition and respect for their wines, limited amounts are made. Recently we have listed the Peter Max Pinot Noir, which has a very smooth palate with hints of dried apricots and cassis to enrich this classic Pinot style, and the Cuvee Cinema Pinot Noir with incredible purity of Pinot fruit, cassis, strawberry and cherry lifting from the glass, long lasting with great ageing potential.

20 Barrels Pinot Noir- The goal here was to create expressive Pinot Noir from one of the world's southernmost wine regions. An elegant, voluptuous Pinot Noir with a nose that carries through with amazing finesse and complexity, where notes of fresh cherry, strawberry, raspberry and plum, mingle in with leather and smoked hints in the background. This sophisticated, complex wine has outstanding extraction, is deliciously long and is the result of New World fruit vinified according to Burgundy's tradition.

Chocolate Block- The Boekenhoutskloof winery has gone from strength to strength, and now enjoys a reputation as one of the leading estates in South Africa . Typical Syrah notes on the nose, intense spice and ripe plum, black fruit. Well integrated on the palate with great aging potential and very Chateauneuf du Pape!

Chase Williams Gin- An English Gin, from the same company that make the Chase potato vodka, this Gin is distilled from their own organically grown cider apples and has a lovely crisp apple and elderflower, fruity flavour, which makes a perfect Gin Martini.

Chase White Peach Liqueur- Hand-picked by the distillery team at Chase, the fruit is mixed with Chase Vodka to create a thick velvety liqueur which is excellent on its own or mixed with Champagne or Prosecco.

Pig Peat- Winner of the 2010 'Best Blended Whisky' award, a Vatted Malt, which is a marriage of Malts from the island of Islay, Ardbeg, Bowmore, Caol Ila and Port Ellen. A traditional, old fashioned approach with no chill filtration taking place.

Syrah has the longest history of any red grape variety still in cultivation and the finest examples come from the northern Rhone, where it is the only red variety permitted for the classic Cornas and Hermitage. It is widely planted in the southern Rhone, where it tends to be blended with Grenache to give a softer more supple character as well as contributing to the classic Chateauneuf du Pape. There are also some excellent examples of Syrah within the southern region of France.

Many people are confused about Syrah and Shiraz and I'm often asked about the differences and whether it is the same grape. Yes, it is the same grape; however, we look upon them as two grapes due to the style of wine they produce in many wine regions around the world. Just as one may say "I much prefer Chardonnay from Australia than I do from France" the same can be said for Syrah or Shiraz.

But it was the Aussies that put Shiraz (as they call it) on the map, with a slightly sweeter, fruitier style of wine, particularly the Hunter Valley, Barossa Valley and McLaren Vale producing some fine examples. Then the rest of the New World tended to follow suit with Shiraz on the label instead of Syrah. However, recently this is changing and we are beginning to see more Syrah on the label than ever before. South America, tend to call it by its traditional name Syrah, maybe because the style is not quite as sweet as the Aussie Shiraz, more the warmer, French style and South Africa can’t seem to make its mind up at the moment.

Whether the producer calls it Syrah or Shiraz is down to marketing but the overall style is entirely down to the winery and the winemaker. However, whatever the name, I think it’s a wonderful grape with personality and character, from the lighter, easy drinking fruity styles to the more robust, powerful, full bodied wines with ageing potential.

What style do you prefer?

Well, I know it's only March but as far as I'm concerned it's spring and that means, lighter nights, warmer days (hopefully) and maybe a change from all those big heavy fireside reds!!

Now, if you are thinking to yourself, I'm sorry but it really doesn't feel like spring, do not fear, it will arrive and it could be with us at any moment, therefore, here are some suggestions of what to drink this spring and what's in vogue for all you trendy drinkers.

Rose is the obvious one and if you read my 'what we're drinking' on the Corks Out website then you will understand why the Vin Ruspo Capezzana from Italy is one of my favourites. Another favourite of mine, but on the lighter, more delicate side is the Montes Cherub Rose, with its cute label presentation and lots of summer fruits for those summer days we are going to get!!

Any of you that have chatted to me personally will know that Fizz is a favourite tipple of mine and although I could quite easily drink this delightful wine any time of the year, I really think it lends itself to the beginning of spring, a celebration of the fact the winter is behind us, any excuse really! However, there is so much choice here and I have to be careful not to just say, 'I Love them all' Therefore, in my book, if you want something light, refreshing and easy to drink, go for Prosecco, we have a great range of varying different styles. The Philippe Herard from Burgundy knocks the socks of all those cheap Champagnes that are around, it looks like Champagne and I would say that most wouldn't even notice the difference. And if you really want Champagne then don't go for the big brands, buy quality and value for money, such as Thienot, It's £10 cheaper, sold in many top London restaurants and hotels and tastes great.

Pinot Noir's are definitely 'in' at the moment and I would say that New Zealand are giving most a run for their money, they are also great ever so slightly chilled. And, if you don't drink wine but you're a spirit lover then our 'Pinky Vodka' is a must, I'm not even going to describe it, except that it's pink, you have to come on in and taste, it's always on tasting and available to try...

OK, go on admit it, you inadvertently over indulged just that little bit at over the festive season and now you are still feeling a tad guilty! Should you join the local gym, give up drink forever or abstain for a few months to detox?

Well, it would be irresponsible of me to suggest that you maintain the party pace so what I would recommend is to take a closer look at the alcoholic content of the wines you buy, considering that they are all creeping up year by year well into the 14% bracket, some so big they would almost past for fortified wine. At the end of last year I started to search out some lighter alcohol wines to add to our growing list, wines that tasted great but didn't make you feel guilty with each sip.

If you're trying to keep with the healthy theme but fancy staying in the party mood and love a bit of sparkle then why not try out our Mionetto Prosecco, it comes in half bottles white or rose and is a very moderate 10.5% in alcohol. Then we have some great Austrian and English red, white and rose wines at between 10% & 11%. However, my favourite has to be the wonderful Italian Brachetto at only 5%, now that's moderate!

Don't forget, if you have any Port left in a bottle, it doesn't last for that long before it oxidises and becomes quite fruitless and unpleasant - a great way to enjoy it and lower its alcohol is to add a little ice, a small slice of lemon and a good splash of low cal lemonade. Port and lemon is a good, old fashioned drink that is surprisingly tasty. But watch out, if you have a sweet tooth, it is easy to get a taste for it!

Whatever you decide to sip as you wind down from the running machine, please remember that wine, in moderation, has been described by many as beneficial to ones health. So, if you want a little advice on the lighter wines to drink, call in and see us at Corks Out. All track suits and headbands are welcome!

My recent trip to Italy took me to some of our top producers, such as Allegrini, Pieropan and Alpha Zeta, as well as a few new ones that you could possibly see on our shelves in the future, such as Ca dei Frati. And, although I had lots of favourites on the trip there was a range of wines that really shone for me... Pieropan Soave! I suddenly realised that I was falling in love all over again with the Garganega grape and these fabulous wines, however, there is Soave and then again there is Soave and I think when you taste true Soave from a passionate family winery such as Pieropan it says it all.

The Pieropan estate covers 30 hectares of vineyard, all of which are in the Classico zone, however, their Soave that is now in screwcap for freshness and quality cannot call itself Classico due to the laws and regulations within Italy, but don't get me started on that one!!

The Pieropan family was also the first to produce a bottle of wine with name Soave on the label in the 1930s and when Nino took over from his father in 1970 he became the first to make a single vineyard Soave, the Calvarino in 1971.

The yields are very low at Pieropan and the vine south facing, the grapes are all picked by hand and over more than one session to make sure that they get the correct ripeness at all times.

Quality Garganega grapes make fantastic Soave with structure and good acidity and sometime a little Trebbiano di Soave is added, which gives a wonderful perfume character and richness of flavour. Therefore, when you are drinking your quality Soave you should be getting a delicate aroma of blossom and almond marzipan with depth of fruit on the palate, nicely balanced with zesty lime on the finish and zippy enough to cut through great seafood, crisp salads or goat's cheese.

It's not just those special occasions that should make you spoil your loved one, anytime is wonderful for classy Champagne.

Sir Winston Churchill was so impressed with his first glass of Pol Roger Champagne in 1908 that he remained loyal to the brand for the rest of his life, reputedly consuming a bottle of Pol Roger every day. He was quoted "My tastes are simple; I am easily satisfied with the best!" Pol Roger is an underrated Grande Marque that doesn't command the high prices that the more well known Brands demand.

Taittinger Champagne has the best of both worlds, it's a prestigious house Grand Marque Champagne renowned for its consistent quality but without the high price point. The Brut NV is dry, light and elegant with fine, pale gold bubbles and the subtle body and bouquet of the Chardonnay grape. If you are going pink then Taittinger Prestige Rose is excellent value compared to most Rose Champagnes. It has an attractive salmon pink appearance and its ageing for 2-3 years gives the wine a wonderful intense fruit bouquet showing hints of raspberry, cherry and wild strawberry, full bodied with a crisp elegance on the finish.

If you are looking for elegance and a fuller body in your Champagne then head for a Blanc de Blanc, which is 100% Chardonnay rather than the normal blend of three grapes used. It can be a little more expensive but if you are drinking your Champagne with food then this is a fabulous combination.

Still want fizz but not Champagne then why not choose one of the wonderful alternatives around that represent excellent value for money. Quartet, made by the renowned Louis Roederer, is a Californian sparkling wine made in the same way as Champagne with the same grape varieties and you may be saying "I can get Champagne at that price", well, not at this level of quality you can't. Or why not try a Vintage Cave, Juve des Camps, at £9.99, best value though is our Philippe Herard, a Champagne producer from Burgundy and a blanc de blanc at £8.95, it knocks the socks of some of the cheap Champagne's I have tasted in my time.

Why not pop into Corks Out for a fantastic range.

This month I thought I'd look at the mercurial delights of grape of the moment - Pinot Noir.

Wine is a many splendored thing, and Pinot Noir reflects this maybe more than any other red varietal. Raspberry, redcurrant, cherry, pine, figs and game are just a sample of the flavours it can elicit. Classically it's the grape that makes the sublime reds of Burgundy and indeed these are still the benchmark for Pinot across the world. However it's not only within the Cote D'or that it achieves its hauntingly beautiful potential.

Chile produces juicy Pinot of wonderfully ripe red fruit, and consistant value for money. New Zealand has wines of real opulence and concentration, especially from Central Otago, the home of the world class Felton Road winery. Kiwi Pinot is the wine to watch over the coming decades as vine age adds the complexity necessary to truly rival Burgundy. North of San Francisco lie the sensual wines of the cool fog-affected regions of Russian River and Caneros. Exotically scented with wonderfully realised fruit, they are amongst the world of wines smoothest operators. Indeed I'll end this month with a heartfelt eulogy on Pinot Noir from 'Sideways', the 2004 film set in the heart of the Californian wine country.

"Oh its flavours, they're just the most haunting and brilliant and thrilling and subtle and... ancient on the planet." Miles Raymond, Sideways.

Let me help you indulge this Christmas, not in quantity but in quality with some of my favourite wines that will complement a variety of dishes whatever your choice over the festive season.

Lets start with Champagne, not just because it's a celebration drink but because it's a great aperitif wine that gets your appetite going, it can also complement a number of starters for example Hors d'oeuvres, seafood, smoked salmon and cold soups. If you're not a Champagne person or you would like something a little lighter on the purse can I suggest the Prosecco or a nice glass of Fino Sherry.

For Christmas starters, if you're having shellfish or seafood then keep it dry and white, a glass of Sancerre or a quality Chablis. For Pates and Terrines choose something off dry or medium like a Gewurztraminer, a Pinot Gris or a Vouvray. For reds, a good quality Beaujolais Cru or a Burgundy would be perfect.

Onto Christmas Dinner - Whether you are having Turkey, Nut Roast or something a bit different then there is always a perfect match out there! For the good old traditional turkey my suggestion for white would be to keep it off dry and fairly weighty as your turkey meat will be quite rich, a very good quality Chardonnay with a gentle subtle amount of oak, Burgundy would be fantastic, a Puligny Montrachet, a Chablis Premier Cru or a Pouilly Fuisse. For Reds my choice is easy, it's got to be good quality Pinot Noir, either from Burgundy or New Zealand pop in and let me help you choose one! If you're not a Pinot Noir fan then Merlot's are great and they don't have to break the bank, especially if they're from Chile, they start at £4.99 and represent great value.

The Cheese board is where I really get excited and can go completely over the top. If its hard cheeses like Cheshire, Mature Cheddar or Gouda then full-bodied reds are best. Soft cheeses like Brie and camembert are best left to the medium whites like Vouvray Riesling Spatlese and Pinot Gris. Good old Roquefort, Stilton and other similar blue cheeses are a must with a dessert wine such as Sauternes, German Auslese, Tokay or Ports.

Dessert - Go on... Save room for the good old Christmas Pud and have a delightful Tawny port or Muscat, also great with Christmas cake and mince pies if you have room.

So whatever you are having for your Christmas Dinner this year then let Corks Out help you create that perfect combination, just tell the team your budget and we will do the rest.

By Kirk at Corks Out, Chester

Following the success of our September whisky tasting when we were lucky enough to be joined by Mr George Grant whose family have been making whisky of superb quality for over 6 generations, I have been compelled to pass on the taste sensations presented to us on the evening.

I have been a big fan of the Glenfarclas for some time but haven't had the opportunity to try some of the older malts. For me, the 21 yr old was the star of the show, a great example of the Glenfarclas style and with an 'accessible' price tag.

The nose of green banana and sweet nutty caramel dances perfectly with the alcohol at 43%. Dried fruit is initially obvious and then the typical spicy sherry character explodes onto the palate with delicate nutty tannins and a wonderful 'Worthers Original' butterscotch mouth feel. This hangs around to the very end adding a creamy softness to the long spicy edged finish. A Cocktail using wisky of this quality may be bitterly mocked as sacrilegious by the Malt Purist, but Cocktails really do benefit from using spirits of this quality.

Cocktails should only emphasize the notes of a spirit and the other flavours added should only compliment that of the base spirit, so I'll keep it simple and keep the character of this malt.

The following drink is one I often make at home to enjoy after a meal. This helps to add length to the drink and gives it a thirst quenching quality that aids digestion and cleanses the palate.

2 shots Glenfarclas 21year
1 teaspoon of good quality orange marmalade
1/4 teaspoon of lemon juice
1/2 teaspoon good quality honey
1 clove

Shake vigorously with ice and strain into a chilled martini glass. Serve with an orange zest twirl.

By Kirk at Corks Out, Chester

The past few months have been ones of celebration for me and the Corks Out crew following various competition wins and my summer vacation engagement. Thus, Champagne has been the drink of choice and the reason for many less than bright morning afters. My background within the cocktail industry tends to sway me in favour of the mixed beverage for celebrations followed closely by Champagne, so what better way to celebrate than with a combination of both.

In order to cater to the discerning drinkers at jet set parties, numerous champagne cocktails were invented. The oldest, the classic champagne cocktail, was first introduced at the 1899 New York Drink Competition. This cocktail was popular amongst Hollywood movie stars during the 40s and 50s and has never lost the prestige of such a history. The original recipe called for brandy and Angostura bitters, but the Darroze 10 year old Armagnac in the recipe below adds a wealth of complexity and luxury and the Regan's adds a sweeter, less herbaceous character to this jet set recipe from the star-studded and opulent times.

Champagne Cocktail Recipe

1 white sugar cube

2 to 4 dashes of Regan's Orange Bitters

1 1/2 shot of Darroze Armagnac

Dry Champagne

METHOD:

Drop the sugar in a flute, drizzle the bitters on the sugar, cover with Brandy and top with Champagne.

Always remember with all Champagne cocktails to pour the Champagne last to avoid a bubbly overflow!

Tip. The addition of freshly squeezed orange juice may be frowned upon in some bars but the 1/2 shot addition slightly dilutes the intensity of the drink and bubbles and adds a slightly more rounded finish.

If the new world can compete and redefine old world classics such as fine Bordeaux, how does it fair in the world of whiskey? Obviously America has been producing whiskeys of distinction for over a hundred years, but two countries with less of a malted heritage are producing drams that deserve some serious attention.

Amrut from India takes its name from a mythological golden pot that held 'the elixir of life'. Now I can't guarantee immortality but promise that experiencing India's finest whiskey will live in the memory ad infinitum! Sumptuously rich with toffee, liquorice and light vanilla from the oak, it's a perfect after dinner dram.

Next is Japan and Suntory's recent Yamazaki single malt range, that has caught the attention of whiskey connoisseurs the world over. Their 12 year old has a nose of dried fruits and honey with a delicate mellow taste that's finished with a subtle kiss of oak. Its beaten Scotland's finest to many awards of late, so how does it compare? Reminiscent of the difference between Napa and Bordeaux; Yamazaki maybe doesn't possess the mercurial complexity of say, a Cragganmore, but more than makes up for it with its silky smooth texture and concentration of flavour. All four areas produce world class tipples, so the only conclusion can be - vive la difference!

Robert Louis Stevenson once proposed that “wine is bottled poetry”, and this is surely true of the red wines of Bordeaux that have inspired countless reams of amorous verse.  Fine vintages of wines such as Chateau Margaux have passed into folklore as to quote Withnail & I – “The finest wines known to humanity”.  Classically, these Cabernet Sauvignon based wines are blended with Merlot but can use Cabernet Franc, Petit Verdot and Malbec. 

Many New World growers have looked to emulate the style and there are now many sublime examples of ‘Bordeaux blends’ around the world. California’s Napa Valley was the first region to garner praise but I’d like to mention two regions that are producing wines that truly compete with Bordeaux but are kinder to the wallet.

Coonawarra in South Australia produces wines that I’d describe as elegant cassis bombs! The generosity of fruit makes them attractive now yet the fine tannic structure ensures they possess Claret’s ability to age majestically. We offer Majella’s Cabernet Sauvignon at 15.75.

The High Road’s Classique from Stellenbosch in South Africa is new to Corks Out and has impressed us immensely. It shares the Majella’s leafy, cassis driven nose which develops to cedar on the palate and wonderfully rounded finish. Amazingly approachable for a Bordeaux blend so young, it drinks like a wine way beyond its 13.50 price tag.

Believe it or not, there is more to life than Rioja when it comes to Spanish wines. Spain is sexy and has so much to offer, however, it’s Rioja that we all think about when Spanish wine is mentioned, or do we? The reality is that Spain suffers from us Brits being just a little afraid of trying something new. Oh, and not forgetting that holiday trip where we got a little too tipsy on cheap Spanish plonk at 75p a litre.

This diverse wine country with a history of over 3,000 years of winemaking has over 72 quality wine regions and so many different styles of wine, including some hidden gems that represent excellent value for money.

Some of the Classic wines we all know and love can sometimes be a little disappointing, I mean there is Bordeaux and Sancerre and then there is Bordeaux and Sancerre!  The problem is that the underrated areas go un-noticed unless you explore a little or take some advice from your friendly wine merchant.  Remember, when you by a wine like Champagne, Rioja, Claret, Sancerre or Chateauneuf du Pape you are buying a brand name, the most important thing is the producer of that wine and how it is made.

A sparkling wine from Burgundy, such as the Philippe Herard is a true classic alternative to the up market renowned Blanc de Blanc Champagne that takes some beating and is a third of the price.  Two champagne producers set up Herard in 1973, applying their expertise to create a high quality sparkling wine, using the Champagne Method, followed by a minimum of 9 months ageing to give that typical Champagne style. Fantastic as an aperitif, as a party drink or with shellfish.

Menetou Salon would be my choice from the Loire and after Sancerre and Pouilly, Menetou Salon is probably the most important area in the Loire valley. The vineyards here stretch south west from Sancerre and the wines represent excellent value for money, they are classically styled wines, elegant and full of character.  Well-defined and stunning with fresh, zippy Sauvignon fruit and will easily compete with some of the more expensive Sancerre and Pouilly Fume - Great with seafood and salads.

My favourite red alternative to a very popular wine, Chateauneuf du Pape, is Vacqueyras, the area lies in the Southern part of the Rhone Valley, not too far from the famous Chateauneuf du Pape and this fantastic alternative is far better than most that come anywhere near this price level, in fact I think we have forgotten what true Chateauneuf should taste like unless you spend over £20. The wine is matured for a year before bottling and is rich in red fruits, structure and depth of character and will age a further 10 yrs if you can keep your hands off it. Ideal with red meats, cheese and game.

If you are brave enough to go for a bit of a change from your usual classic, I can assure you, you won't be disappointed...

www.corksout.com

We all respect many of the European wine making countries with century old tradition which recognises that distinctive wines are named after the places that they come from, rather than simply referred to by the grape varieties they were made from - such as Chardonnay, Riesling, Cabernet Sauvignon and so on. Australia, a country with a land mass the same size as continental USA or Europe and a geography just as varied, has typically produced varietal wines, named after the grape rather than their place or region of origin.  However, regionally distinct Aussie wine, such as Coonawarra Cabernet Sauvignon or Margaret River Chardonnay, is uniquely Australian - and the product of the distinct marriage of a special sense of place and a particular flavour which cannot be replicated or copied anywhere else.

So, what are the tastes and accents that can give definition to the local origins of a wine? Well, acidity, body, alcohol, ripeness, freshness and length will all be shaped by the relative warmth or coolness of a region, as well as by its climate, soil, aspect, elevation and history.  Warmer regions tend towards lower acidity, fuller body, riper fruit flavour and an overall sense of plump generosity; while cooler climates tend towards sharper acidity, leaner body, fresher flavour and a more linear structure. It is in these ways that wines can speak to you, and by learning how to recognise tastes and impressions, you can begin to recognise the distinct calling card of an Aussie sense of place and style that make a Barossa Valley Shiraz or a Hunter Valley Semillon different from any other wine in the world.
 

What?! Red wine with fish? How awful, I hear you saying! Well, if that's what you're thinking then may I make a suggestion?  Close your eyes and imagine barbecued Seabass on a bed of spinach & rocket salad topped with a ratatouille of sun-dried tomatoes, wild mushrooms, black olives and capers, together with a glass of good quality Allegrini Valpolicella Classico, Explorer Pinot Noir from Chile, or a Beaujolais Cru Domaine Lemonon Moulin a Vent. And, have you ever thought that dessert wines are just for puddings and sweets, well, if you are a cheese fan you should always have a bottle of something sweet in the fridge as Roquefort, strong smelling soft cheeses and blue cheeses are wonderful with Sauternes or Tokaji Aszu. Or may I suggest a less expensive option for example, the Late Harvest Sauvignon Blanc from Concha y Toro at an unbelievable £5.99. Now that's good value!

Now, with the sun finally out and the barbecues back on the patio, the white and rose wines are in full flow and some of my favourite deckchair wines to go with food would be Gewurztraminer and Sauvignon Blanc. Gewurztraminer is fantastic with salads and spicy pasta dishes and Sauvignon Blanc is perfect with shellfish, barbecued Prawn Kebabs or Tuna Nicoise salad, if you fancy a bit of Chardonnay, it’s delightful with char-grilled chicken. 

Everyone wants good value for money when they buy a bottle of wine, but what's good value for money? And what is the difference I hear you asking, between a £3.99 bottle of wine and one at say £23.99?  Well, firstly at the lower price point you have to consider how much of your outlay is actually wine in your glass.

An appropriate subject at the moment is the Government, who have just put the duty up once again and are now claiming a whacking £1.96 on every bottle of £3.99 wine; this rises to £2.62 when buying a sparkling wine and if it's imported from outside the EC they take an extra 10p. The retailer's margin is about 99p and then there's the winery margin, cost of shipping, transport, cost of the bottle and the box it comes in.  Taking all of this into consideration your £3.99 wine is actually worth about 24p and if it's a big brand name then you can bet you will be paying extra for the marketing of the brand rather than the quality in the bottle.

When you spend a little more on a wine, costs like duty, materials, transport and shipping stay stable meaning that the quality in your bottle increases with every £1 you spend. For example, if you spend £6.99, the value of the wine goes up by 200%, now that's got to make sense! However, this doesn't mean that your £23.99 bottle is 5 times better than your £3.99 bottle. The "formula" tends to hit a ceiling when you get to about £10 to £12, anything above that has a reason for being more expensive, for example, lower yields, limited availability, better vineyard management, the results of stricter laws and regulations, type of oak used and supply and demand; these all play an important part in the cost of the finished wine.

However, when all's said and done, wine should be about what you like and what you enjoy drinking as well as your overall budget.

Ruth Yates
www.corksout.com 
 

Chilean wineries continue to over deliver in quality and are consistently winning more and more awards for their efforts. Take the superb Marques Cabernet Sauvignon, listed in the "World's Top 50 Best Value Wines" according to a recent Decanter magazine survey. When 25 wine experts had to choose wines whose quality at least tripled their price The Marques de Casa Concha Cabernet Sauvignon was the only Chilean Cabernet mentioned. "A very serious wine, made in a rich, ripe style with notes of cassis, chocolate and velvety tannins on the finish". £9.99 but now very limited availability due to this recent article.

Don Melchor is Concha y Toro's flagship wine and surprised some of the renowned wine critics and winemakers when it was blind tasted in Bordeaux alongside some of the more famous Clarets. "Hand harvested from old vines and matured in French oak, this stunning mature wine has excellent rich, Cabernet character and a full-integrated structure that will easily cellar for another fifteen to twenty years. Drink this wonderful wine with grilled steaks, venison, richly flavoured casseroles and strong cheeses".  It's superb value when compared with Bordeaux.

If it's a white you're looking for, may I suggest you try the new Cousino Macul Sauvignon Gris. "Lightly straw coloured, the nose of this Sauvignon Gris stands out for its notes of white peach and mandarin, with touches of ginger. Medium bodied, it has a full, unctuous texture and a spicy character with tropical fruits. There is a balanced combination of fruit with a silky texture and although perfect on its own it's great with pasta, fish or chicken dishes".

Yours in wine,

Ruth Yates (www.corksout.com)

Flavonols, what are they? What do they do for you and how can I get some?

Over the past few years flavonols have been talked about by Doctors, Wine Critics and even Jack Duckworth on Coronation Street.   Drink red wine, they said it's got flavonols in it, drink Chilean red wine, it's got more flavonols in it! 

So...what is a Flavonol?  Why red wine and why Chile?
Well, flavonols are anti-oxidants that limit the harm done by destructive free radicals, which in turn damage your body.  They occur on a number of vegetables as well as grape skins, hence the reason for reds being more beneficial; as red wines are fermented with their skins.  Researchers at Glasgow University have published a good health guide, which concludes that Chilean wines, especially Cabernet Sauvignon, Merlot and Pinot Noir were found to have a higher flavonol content.

It has been said that Chile's climate, with it's virtually disease free vines and the natural geographical barriers may play a big part in the flavonol factor, although no one can really explain why Chile has so much of it, let's just be thankful it does!

The sales of Chilean wine have risen impressively over the past number of years...can this be due to flavonols? Or just the fact that Chile offers an excellent range of drinkable wines at affordable prices.  Why not find out and pop into Corks Out (www.corksout.com) and chat to any of our team about our fantastic Chilean range from £4.99 to £55.99 and find out a little more about this country's ability to produce great wines.

Cool climates are in demand!  Most white varieties and even some red grapes ripen much more slowly in a cooler environment.  In particular, Sauvignon Blanc from the Loire or New Zealand and Chardonnay or Pinot Noir from Burgundy and Chile's Casablanca Valley can produce wines of spectacular style when grown in these conditions.  Whilst a cool climate is par for the course in much of the Northern Hemisphere it is less common in many of the new world vineyards. However, modern winemakers have been seeking out cooler microclimates to grow their grapes.

My first and perhaps most obvious choice considering our summer weather is New Zealand Sauvignon Blanc.  Sauvignon Blanc is an elegant aromatic wine with appealing fruit and crisp acidity. It is notable for its structure, complexity and fine balance which is why it is always in such high demand.

And then there is Chablis.  Chablis' vineyards are right at the limit beyond which, the Chardonnay grape will not ripen. Chardonnay is the only grape permitted in Chablis wine and it is almost always very different from the full, almost over-ripe wines of the New World. The cool climate, slow ripening grapes give glinting chill green wines with a mineral and lime background. Take your time to savour our Tremblay Chablis; a wonderful traditional example of the region.

The majority of English vineyards sit in latitudes a little north of Chablis and parts of Britain's south coast.  The variety of grapes grown is limited to those that will ripen in this marginal climate.  However, the wonderful Pinot Noir can produce some fantastic English sparklers. Try out the 2003 Limney Estate sparkling wine, is made in the traditional way using 50% Pinot Noir and 50% Auxerrois (a native of Alsace). It is dry and fairly crisp with a fine mousse and a long lasting fizz! Specialist Fizz writer, Tom Stephenson gave this beauty 86/100 in a recent tasting.

So, although we often feel that our own cool climate does not offer us all we seek during the summer, it can give us the delight of elegant and subtle wines. Corks Out (www.corksout.com) have a number of English wines and I expect they will grow in popularity due to the state of the Euro at the moment.

Yours in Wine,

Ruth Yates
 

Less is more, a statement that holds true for many things and one I feel that can easily be applied to wine.  We are bombarded at the moment with regard to alcohol consumption: binge drinking; underage drinking; as well as irresponsible drinking from those old enough to know better. As a wine merchant I am always conscious of adopting a responsible approach to drinking alcohol, for instance...do you really know how many units of alcohol are in your bottle of wine?  You may say well, I only had two glasses of wine, but was that two small 175cl glasses at 13% alcohol or 2 large 250cl glasses at 15% alcohol?  It makes a huge difference if you are driving or watching what you are drinking for one reason or another.  Therefore, my philosophy has always been to buy a better quality wine and less of it, less expensive wines definitely don’t last as long on your palate, which means that you tend to drink it more quickly and in turn drink more of it.  However, by buying a better quality wine you will find that you will sip your way through the wine, enjoying the flavours more and drinking less. I know it's difficult in an industry that is constantly offering you a buy one get one free on a wine that was half the price the week previously, therefore, not really on special offer at all, or knocking their prices down to compete with their competitors.

If you visit an independent wine merchant, you may not receive the huge discounted offers, but what you will receive is a high level of knowledge with regard to the wine you are looking for, whether you are looking to create a menu match for a dinner party or just find out a little more about what's in your glass. And, as alcoholic volumes creep up, it's important to keep an eye on your consumption, which is why Corks Out are happy to show you a range of lighter alcohol wines for you to choose.

Happy sensible drinking,

Ruth Yates

www.corksout.com

SCREWCAPS ON YOUR WINE BOTTLE – NOT QUITE AN OPEN AND SHUT CASE!

Screwcaps...I know, it reminds you of, dare I say it, Lambrusco and cheap plonk, but like it or not "corked wine" is becoming a growing problem affecting 7-10% of our wines and most of you suffer in silence.  Maybe the fact that the famous Cloudy Bay Sauvignon Blanc is now bottled under screwcap will make you think again.

Before we can fully understand the potential of Stelvin closures (screwcaps), we need to fully understand exactly what we mean by a corked wine.  A corked wine has an invisible mould that has grown within the pores of the cork and manifests itself as a smell reminiscent to wet carpet or wet cardboard, not a pleasant aroma I can tell you!  Sometimes it's very faint and difficult to detect but boy, when it's bad it's foul.  The big problem is that this chemical reaction only becomes apparent when wine and cork meet after bottling.

So, what exactly is a Stelvin closure (screwcap) and why should our winemakers be switching to it?  Well, a screwcap is lined with an inert film to retain the natural freshness of the wine, in particular for delicate whites but there are many other reasons for using them apart from the obvious.  Wines stay fresher and livelier for longer, they are easy to open and re-seal, wines can be stored upright and there will be consistency from one bottle to the next.

There are however, some that would argue against the screwcap for two main reasons.  One is the loss of ceremony and tradition, and although this means waving a sad farewell to the traditional pop of a cork, I think I would rather have peace of mind.  Secondly, and one I am inclined to agree on is that the ageing of fine red wines would slow down dramatically, which means we could all be too old to appreciate them when they reach their peak.  Bordeaux have been experimenting for many years now but it will be some time before we can be sure it's the way forward for top reds...What's your view?

Corks Out has a number of its wines under screwcap, mainly New World wines that are ready for drinking, but one thing to remember is if you get a corked wine don’t be afraid to bring it back.

SPRING WINES

Spring...well, it's here!  The shorts and t-shirts are not quite out yet but I am sure it won't be long before the garden furniture is hauled out of the garage, dusted down and planted on the patio.  It's that wonderful time of year we all look forward to when we can start to enjoy those lighter evenings which just make you feel better.  Rosé wine does that for me too - is it the colour, the fruity character or just the feeling that summer is on its way...

Although Rosé wines are becoming more popular all year round, they are just perfect for this time of year and boy how they have changed over the last few years.  No longer the preserve of Portugal and the Loire Valley, now you can find many styles of Rosé from most countries around the world.  They are perfect for just drinking on their own or as an accompaniment to salads, fish and pasta dishes.

Or, how about a little fizz?  Why not treat yourself to a glass or two of Prosecco!  Prosecco is the famous sparkling wine of Italy and believe me, it's nothing like Lambrusco!  It's a fabulous drink, less fizzy than Champagne and lighter in alcohol, around 10-11% with delicious fruit.  Choose from our range of five Proseccos, with ½ bottle sizes that are perfect as an aperitif for two.  Alternatively, have you ever tried Sparkling Shiraz?  It's red, it's fruity and it's great at a party!  Chill it down and even try with a little added soda water for a refreshing long, less alcoholic drink.

Finally, what about chilling down a little red this Spring?  It may sound awful but a nice light Pinot Noir, Valpolicella or fruity Beaujolais can be quite delicious and they will really complement char-grilled peppers, chicken, cold meats, salads or even the more robust fish, such as grilled tuna or salmon.

I hope you enjoy many a long spring evening with a chilled glass of your favourite wine and if you are planning an event this Spring or Summer, however large or small, pop into Corks Out for some friendly advice, or visit www.corksout.com for our fantastic range!

Yours in Wine,

Ruth Yates

It's a fact! We are now enjoying more Rose wine than ever before  and, whereas sales of white and red wine have steadied in the past year, rose has grown from strength to strength - a whopping increase of over 250% over the past 3 years with Spain showing the largest growth and Chile hard behind on its heels. In fact, there is fantastic choice from most wine producing areas now.

So, why have we quaffed so much of this lovely pink stuff recently?  A number of reasons I guess... warmer summers, more BBQs and a move away from 'Alco Pops?'  However, just as rose Champagnes are enjoyed all year round it's not just the summer months that lure us to purchase this wonderful bottle of pink.  The modern winemakers are giving us a drier style of rose; a perfect party wine that is very versatile in its ability to accompany a huge variety of foods such as stuffed peppers, pizzas, salads, Thai, oriental cuisine and tapas, not to mention some of the classic dishes such as Sushi, Hors d’oeuvres, Salmon en Croute and Lobster bisque.  

The worlds winemakers, whom I might add used to turn their nose up at rose wines, are now changing their views and bending over backwards to produce quality pink from a vast variety of grapes and putting an enormous amount of effort into the top quality rose, rather than the sweet, thin, insipid styles that we were often offered.

Some of my favourites are the Italian Alpha Zeta Rose at £5.90, made by a New Zealand winemaker, the up front fruity Concha y Toro Merlot Rosé from Chile that represents great value at £5.50 and for that special lobster or salmon dish the Mud House Pinot Noir Rosé from Marlborough, New Zealand, hand picked from a boutique winery.  If I was choosing a bit of fizz, however, then it would have to be either the Rose Legatura Prosecco, or the Langlois Chateau Rose from the Loire, made in the same way as Champagne and a fantastic alternative at half the price.

Corks Out invites you to think Pink this month, taste the difference and try out some of our range of over 40 still and sparkling rose wines, something for everyone, an accompaniment to a huge range of dishes and at a price to suit you.

Check out www.corksout.com for a selection of the best!

Sweet wines...just for desserts? Definitely not!!

Dessert wines come in lots of different guises from the lighter medium sweet styles to the luscious, lip smacking, tongue coating stickies that long for those desirable food accompaniments they were made for.

Now, I'm a little bit against calling them dessert wines because they deserve more than such a traditional title. I would like to call them 'sweeties'...they sit on the shelf, usually out of the way feeling sorry for themselves and you can almost here them calling out, "don’t forget I'm great with cheese, pate, Thai and Oriental dishes, savoury dishes and fruit salads" - not forgetting cocktails and long drinks in the summer.

So, what styles of sweet wines serve best with which foods?

If you are looking at a sweeter wine to accompany a main meal, it's not about the meat, fish or vegetables you are serving but the sauce you are serving with it.  Plain old chicken or pasta with go with a range of wines, but if your sauce is fruity with say mango or pineapple then something a little sweeter is needed. For example: Funtanaliras Vermentino from Sardinia, Les Tufiers Vouvray from the Loire or the a Late Harvest Muscat from Australia.

The key thing to remember when you are buying a sweet wine to go with food - the wine has to be sweeter than the dish being served and good wine merchants should always be able to match the correct sweetness of wine with your dish.

If you are a blue cheese fan and you have never tasted sweet wine with it then you are missing out and, if you are partial to a little Foie Gras it's a match made in heaven.

Also, if you thought it's just expensive Sauternes then think again, there is some fantastic value for money sweet wines from an array of grape varieties.  Take the Concha y Toro Late Harvest Sauvignon Blanc from Chile; the crisp acidity of the Sauvignon Blanc grape marries perfectly with the sweetness of the wine, therefore no cloying stickiness clinging to the roof of your mouth.  This is a great wine for cheese, pate, fruit salads and tarts. And at £5.99 it won't break the bank.

Alsace in France produces some divine late harvest wines. By late harvest we mean leaving the grapes on the vine for longer to concentrate and become sweeter.  The two main grapes here are Riesling and Gewurztraminer, they are perfect for picking late and are a must with Foie Gras, other pates, Oriental and Thai foods.

But if you insist on having a sweet wine with dessert then you should look no further than lashings of sweet sherry such as Lustau San Emilio PX, a gold medal winner at last years International Wine Challenge.  Poured over ice cream... Delicious!

Call into Corks Out, or visit www.corksout.com for a fantastic range!

Go on spoil your loved one this Valentine with a bottle of something fizzy.

Sir Winston Churchill was so impressed with his first glass of Pol Roger Champagne in 1908 that he remained loyal to the brand for the rest of his life, reputedly consuming a bottle of Pol Roger every day.  He was quoted "My tastes are simple, I am easily satisfied with the best!" Pol Roger is a very underrated Grande Marque that doesn't command the high prices that the more well known Brands demand. 

Taittinger Champagne has the best of both worlds, it's a prestigious house Grand Marque Champagne renowned for its consistent quality but without the high price point.  The Brut NV is dry, light and elegant with fine, pale gold bubbles and the subtle body and bouquet of the Chardonnay grape.  If you are going pink then Taittinger Prestige Rose is excellent value compared to most Rose Champagnes.  It has an attractive salmon pink appearance and its ageing for 2-3 years gives the wine a wonderful intense fruit bouquet showing hints of raspberry, cherry and wild strawberry, full bodied with a crisp elegance on the finish.

If you are looking for elegance and a fuller body in your Champagne then head for a Blanc de Blanc, which is 100% Chardonnay rather than the normal blend of three grapes used.  It can be little more expensive but if you are dinning with your Champagne then this is a fabulous combination. 

Still want fizz but not Champagne then why not choose one of the wonderful alternatives around that represent excellent value for money. Quartet, made by the renowned Louis Roederer is a Californian sparkling wine made in the same way as Champagne with the same grape varieties and priced at £17.95.  You may be saying "I can get Champagne at that price", well, not at this level of quality you can't.  Or why not try a Vintage Cave, Juve des Camps, at £9.99, best value though is our Philippe Herard from Burgundy at £8.98, it can knock the socks of some of the cheap Champagnes I have tasted in my time.

If you are on the hunt for a special Malt Whisky for the man in your life or a quality sparkling wine or Champagne for the woman in your life then why not pop into Corks Out or visit our website www.corksout.com for a fantastic range.

From Arnold Schwarzenegger to The Beach Boys; California is all about contrast. It is the third largest state in the Union, after Alaska and Texas, and a place where 39% of the population speak a language other than English. California is a vast and diverse region with a magnificent coastline, fertile valleys, mountains and desert.

The climate in California is as diverse as the state itself and although it is famous for its many hours of sunshine, there are large differences between regions and sub regions in temperature, rainfall, soil types and other natural features. California's climate is dramatically shaped by two mountain ranges, both running roughly north-south; the Coast Range, a series of low peaks hugging the Pacific and the much higher Sierra Nevada some 200km inland. In between the two ranges is the Central Valley, home to many of the grapes that go into the state's budget wines. Along the western side of the Coast Range, the climate is dominated by the Pacific Ocean and here you will find the best wine counties such as Mendocino, Napa, Sonoma, Monterey and Santa Barbara.

And, as Arnie has proclaimed September as Californian Wine Month it seems appropriate to talk about some real gems. There are over 1100 wineries in California ranging from the mighty Gallo to many minnows. I recently tasted some superb wines from the Kendall Jackson stable, a company with a philosophy to allow small wineries to flourish as individual under their ownership, thus propagating the "micro-winery" concept. The Highland Estates range is made by oddball winemaker Randy Ullom (he is not allowed to leave the US!) and his Taylor Peak Merlot from Bennett Valley in Sonoma is stunning. His own tasting note reads: "Rich and round, with Santa Rosa plum and chocolate flavours."

Another Bennett Valley winner was the elegant and fruit forward Matanzas Creek Winery Chardonnay; honeysuckle, orange rind and lemon zest on the nose with a rich layered palate kissed with oak.

So, it is time to stock up with Senator Schwarzenegger in the celebration of Californian wines. Hasta la Vista Baby!

Call into Corks Out for some expert advice on the best Calafornian wines available - or check out www.corksout.com!

South Africa, with its chequered past has finally seen its potential in the extremely competitive world of wine. Once known for its mediocre wines, South Africa's wineries have made some extensive changes in the past decade, during which, exports have increased eightfold with the UK now accounting for 50% of that volume.  Now this prolific Southern Hemisphere wine producer has been bidding for fresh recognition, as improvements in technology and a new generation of enthusiastic winemakers has greatly improved the wine quality at every level, winning international accolades that are rightfully deserved.

Although South African wine is classed as New World, production dates back as early as 1659! More Old World than new I would say!   But the phrase New World and Old World is a little confusing, and quite often does not refer to how long the country has been making wine, more about when the wines arrived on the UK shelves.

Most vineyards in South Africa are situated around the Cape where the climate is ideal for grape growing with gentle mild summers, cool winters and a coastal ocean breeze. Over the past few years South Africa's plantings have increased dramatically and although the popular Chenin Blanc and Pinotage will still continue to grow and delight, there has been a new trend with Shiraz and Sauvignon Blanc.  The Sauvignon's can be outstanding and are giving New Zealand a run for their money at the moment, with very typical Sauvignon characteristic style and excellent value for money. 

Wineries to look out for would be Simonsig, Meerlust and Klein Constantia, all providing excellent, consistent quality and value for money.  A real winner is the Simonsig Brut, a Champagne alternative that recently won Sparkling wine of the year due to its fantastic ability to fool a few professional tasters who though it actually was Champagne. 

At the entry point South African wines are sometimes still mediocre, however in terms of mid priced to upper level wines they substantially over-deliver in quality, Welmoed at £5.99 and Alexkia at £9.50 are my favourites in terms of fruit quality and value for money. 

Keep your eyes open over the next decade as South Africa will be a country to watch out for.

Check out www.corksout.com for a fantastic range of South African wines.

So go on, admit it, you inadvertently over indulged just that little bit at Christmas and New Year and now you are feeling a tad guilty! Should you give up drink forever? Should you abstain for a month to detox?

Well it would be irresponsible of me to suggest that you maintain the party pace so what we recommend is either drink a lot less but better or to take a closer look at the alcoholic content of the wines you buy considering that they are all creeping up year by year well into the 14% bracket. For example, you could try a nice bottle of Raimund Prum's Estate Bottled Riesling Kabinett from Germany. This Cuvee is from top vineyard sites and is a fresh, yet developed Riesling with a characteristic perfume and a typical honeyed but dry aftertaste, and only 8% alcohol!

Alternatively, add a little sparkle to an otherwise dull month with a refreshing glass of Prosecco. These are lightly sparkling wines from Italy, available in white or rose styles that are super when chilled. To assist in your new moderate approach to drinking, these lovely wines come in half bottles at £4.99 and are only 10.5% alcohol by volume.

Of course, you could elect to imbibe less but better, in which case I can recommend the De Martino Cabernet Sauvignon from the Maipo Valley in Chile, a wine made with organically grown grapes and is full of rich, ripe Cabernet fruit, with hints of cassis and blackcurrant.  At £8.99 it's a real bargain compared with its level of quality.
 
If it is a quality white you fancy sipping, try bringing the flavours of summer into your life a little early with a glass of Albarino from Spain. The grape is native to the Rias Baixas region and makes a refreshing change from all those Chardonnay's and Sauvignon Blanc grapes, not to mention the ubiquitous Pinot Grigio.  The Torroxal has an excellent reputation and gets great reviews from wine critic Jancis Robinson.

And I don't mean leg warmers! Each January, a huge percentage of us flock to the nearest gym wearing our guilt around our middles, hidden under the folds of baggy sweat shirt! Statistically, by the end of February many of us must be quite satisfied with our efforts as a lot of us quit the regime until the thoughts of that perfect holiday physique comes to mind.

Don't get me wrong, I admire and applaud those who get up and go for it and I wish you all well. However, on the basis that a little of everything in moderation is a good thing, may I suggest a couple of 'super sippers' to have a small glass of, after all that exertion.

Whilst trying to keep with the healthy theme, how about a lower in alcohol German Riesling, often less than 11% and sometimes even below 10%. Or maybe a nice dry Muscadet? Lovely with a little poached fish and good on the calorie counter too as it is fermented really dry and therefore has less natural sugars to consume.

Maybe a wine spritzer might satisfy? Take a nice rich white, like a full flavoured Aussie Chardonnay, and add ice and a good measure of soda water or low cal lemonade to make a refreshing long drink that is much less sinful than the neat option.

If you have any Port left in a bottle after the festive season, remember, it doesn't last for that long before it oxidises and becomes quite fruitless and unpleasant. How about adding a little ice, a small slice of lemon and a good splash of low cal lemonade? A Port and lemon is a good, old fashioned drink that is surprisingly tasty. But watch out, if you have a sweet tooth, it is easy to get a taste for it!

Whatever you decide to sip as you wind down from the running machine, please remember that wine, in moderation, has been described by many as beneficial to ones health. So, if you want a little advice on the lighter wines to drink, call in and see us at Corks Out. All track suits and headbands are welcome!

I was excited to find out that Dispatches were showing 'What's in your Wine' on Monday 15th September, and I must admit, they always come down on the bad side of things, never the good side, therefore, I was certainly intrigued!!
Basically, it was about what goes into your wine and the process it goes through from vineyard to consumer.  One of the points made was how many additives there appear to be in cheap, big branded wines, and I agree, this is true, you don't see the amount of extra sulphur, sugar or water added to an entry level wine and the chemicals and additives they add to make it last longer or taste more commercial, if you did, you would probably never buy that £3.99 wine from the supermarket ever again! When you buy a cheap wine there have to be short cuts in terms of quality and how the wine gets over to the UK, for example, cheaper wines are quite often bulked over in big tanks and bottled here in the UK, a cheaper solution, however, one that requires a number of chemicals, especially sulphur going into the tank to keep it in good condition before bottling. On the other side, they talked about big brands and what you get for you money!  Master of Wine expert, Jancis Robinson never said a truer word when she claimed that you were paying for the marketing of a brand name rather than its quality when she talked of Champagne!!!  Her views were that the cheap brands of Champagne were just marketing their brand and not concentrating on quality.  And, from wine critic Malcolm Gluck... is your £7.99 wine down to £3.99 worth £7.99? Most definitely not!!!  His view, and true reality is that they sell the £3.99 wine at £7.99, a very inflated price for a period of time to be able to bring it back down to its true price of £3.99 and make it look like a bargain, and we are often fooled by this, not just in wine but in every buy one, get one free or half price product. 
Therefore, next time you are thinking that your wine from an Independent is a little more expensive than the supermarket, think about who is offering you value for money all year around and who inflates the price to give you a so called deal when the special offer comes out.  Not just my view or any other independent's view out there, who is trying to offer you value for money, but the view of the wine experts who have been in the trade for a long time and have seen wine evolve into a game of price wars and irresponsible drinking.  Therefore, let the life of your wine start in the right place, with the passionate winemaker who cares about quality not quantity and finish in your home as you appreciate every glass and hopefully a little bit of knowledge from your friendly independent.

Although Rioja is not a forgotten wine, it certainly gets overlooked in terms of its quality and like so many other wines, Rioja is becoming a brand name rather than a region in Spain and, it's very easy to assume that all Rioja is the same as we often do with Chablis, Claret, Chianti and good old Pinot Grigio.  However, as I have always said there's Pinot Grigio (as Terry Wogan would say) and there's Pinot Grigio. It's the well made Riojas out there that get overlooked, the smaller, boutique bodegas that are passionate about what they produce and concentrate on quality rather than quantity and then there's the rest...not bad wines I may add, just different!!  The Muga family run bodega produces traditionally styled, complex Rioja wines and remains a Rioja benchmark, then there's the Rivero family, who have been making Rioja wines for over 100 years, wines of a modern style, being more fruit driven with the use of oak to enhance the fruit not mask it. Wines of particular note are the Faustino Rivero Crianza and Reserva, not the Faustino you see in your supermarkets I may add!

Rioja, which takes its name from the Rio or River Oja is deservedly a household name and can be classed amongst some of the best wines in the world and due to some sporadic drops in production and increased demand, over the last couple of years we have see some large price increases, however, this has not discouraged customers from buying their favourite wine. Unfortunately, good Rioja needs time to mature...but don't worry, unlike Bordeaux it is never released from the bodega until such time, which is why the ageing laws for these wines are very strict and for the red wines a Crianza must have two years ageing one of which must be in oak, Reserva must have three years ageing with two years in oak and Gran Reserva must have five years ageing with at least two years in oak.

Therefore, next time you are looking to buy a wine from Rioja, think about some of the lesser known names available at your wine merchant rather than the big brands that sometimes seem to forget about their true traditions and provide quantity rather than quality. 

Yours in Wine,

Ruth Yates

The best bit about my job is to be in one of our shops on a busy Saturday, where I can chat with friends and customers about the delights of wine! It is a lovely social event, especially as we always have wines open to taste at the weekend. A close second has to be visiting the vineyards and wineries of our suppliers but of course, this is an expensive rarity. A good third place is to visit one of the many generic wine tastings that are held around the country, which brings me to Chile! A few weeks ago, in Manchester, I visited a major tasting showing 500 wines from over 60 producers large and small; and what an interesting day it was!

Chile is really developing some super wine styles all of its own and it is the country's regionality that is the key to these variations. Wine regionality is not a new thing, I am sure you are all familiar with French regions such as Bordeaux, Champagne or Burgundy, all of which have a distinctive wine style. So, similarly, Chile has identified the best areas for certain grape varieties. For example; the Maipo Valley is without doubt, the best area for Cabernet Sauvignon whilst Rapel is the place for Merlot and especially for the up and coming Carmenere.

However, it is the newly discovered areas that are the most exciting. The stunning Leyda valley is close to the ocean and near the second port of Chile, San Antonio. From there we are seeing wonderful Pinot Noir's plus fragrant and floral Sauvignon Blancs. Also, look out for the Limari Valley. Limari is 400kms north of the more traditional wine growing areas and it is a desert region! It's 20 kms from the ocean and it is very hilly due to old river courses that have shaped the land as they poured out into the sea. These valleys draw in cool ocean air in the evenings which chill the vines at night, thus slowing the ripening process. The other key to the area is water, only certain parts of the Limari Valley have any access to the underground artesian wells which means that the land with water is workable, the rest is valueless desert.

These factors combined with a dry climate create an area that is capable of producing world class Sauvignon Blanc and Chardonnay wines. So, I have found some super new wines which will soon be on our shelves to coincide with our annual tasting at the Chester Racecourse on 18th November and the Park Royal Hotel, Warrington on the 20nd November.
 

Believe it or not, Argentina is one of the most important wine producing countries in the world.  Located east of the Andes Mountain range in South America. It's four times the size of France and has a huge domestic market consuming almost 90% of its own production.  

In past years Argentina had remained in the shadow of its neighbour Chile and it's only recently that it has recognised its enormous export potential. This sleeping giant, as it is so often called, is beginning to stir and is now producing wines that the International market wants to drink, hence the growth in Argentinean wine in the last couple of years.

There are a number of main assets that give Argentina the capability of producing an enormous variety of excellent quality wines.  Firstly, the daytime temperatures are very warm and in complete contrast to the night time temperatures, this plays an important role in retaining fruit flavour.  The long sunny days help the slow ripening and give good fruit concentration and the varying altitude creates many microclimates offering the opportunity to plant a variety of grapes.

The Malbec grape is synonymous with Argentina and has carved its own niche in the UK market.  Full of intense colour and fruit driven aromas, it ripens to perfection to create wines of velvety texture with long, soft flavours and has the potential to combine great quality wine with longevity.  Although this partnership between grape and land has now become one of the most successful in the world, the Syrah grape is just as important.  Its style is more akin to French Syrah than Australian Shiraz and it is capable of producing some big peppery, concentrated reds.  The whites, in the past have been less interesting than the reds; however, this is changing as plots of land are found with suitable microclimates.  Fruity Chardonnay and Viognier are now becoming more popular as winemakers and producers are more ambitious about producing quality fruit driven wines with personality. 

The quality of fruit coming out of Argentina has never been better due to increased investment and dedication. Therefore, this sleeping giant is beginning to wake up and will soon become a major player in the UK market over the next few years.
 

Italy, known for its chic, stylish elegance is the largest producer and exporter of wine and believe it or not, little Sicily alone produces more wine than Australia.  With a massive 3000 grape varieties in the world, Italy is home to over 1000 of them, not so amazing then that some of the growers are not sure what grapes they have in their vineyards! This diversity of grapes and climate north to south offers a vast range of wines with more than 900 different styles from over 240 locations and Chianti alone has over 5,000 growers. 
If you thought that their grapes and regions were confusing then you really don't want to get into the vintages too much.  Vintages, although important should not be the most significant factor in a wine, the producer is by far more crucial, a bad producer can make a bad wine in a good vintage and a good producer can make an excellent wine in an average vintage.
'Oh no' I can hear you saying, with all this choice it's difficult to get into Italian wine unless you are an expert. Well, the Italians have thought of this and over the last number of years winemakers have been trying very hard to produce ranges of wine that are more approachable and easier to drink, with or without food, as well as adopting more of a 'New World' trend if you like, with grape varieties on the label, such as Pinot Grigio and Sangiovese. However, this doesn’t mean that the classics have gone...no, no, no, this just encourages us to take another look at their wines, and it must be working as over the last 20 years their market share has gone up from 2.5 billion to 9 billion – Amazing!
I think sometimes we just forget what Italy has to offer in terms of wine, they have creativity and individuality and a world of wine just waiting to be explored.

TMO, Too Much Oak...it's a fact, our tastes are changing, we now prefer to taste the fruit in our wine rather than the oak.   

The loose term 'Too Much Oak' is generally applied to the cheaper mass market wines, where it is often used to mask impurities in a wine or to generally cover up a thin, tasteless wine. 

The fact of the matter is that most of these cheap, oaked wines as they are called haven't even seen the inside of an oak barrel.  Why? Because oak's expensive.  So, why then, do they taste so oaky?  Chips.. no, not the potato kind, oak chips in a large tea bag style container that is swirled around the vat of wine for a while.  What this does is impart a dominant oaky character, almost confected in its style in an attempt to enhance the flavour of a very average wine and poor quality fruit.

But love it or hate it, oak, when it is used in the right way, can both enhance and compliment a wine.  The key is quality fruit and a jolly good winemaker; this can make all the difference in getting the right balance for an elegant oaked Chardonnay or a good quality Rioja.  With genuine oak aging oxygen, through the pores of the wood, provides ideal conditions to soften harsh tannins and increase the complexity of the flavour compounds. It can increase the ageing potential and help to prepare the wine for bottle ageing, a fundamental factor for maturing fine wines.

Whether you like oak matured wines or not, it's a personal choice, but if I had a £1 for everyone that told me they didn't like Chardonnay but they loved Chablis I would be sitting on a beach somewhere drinking the stuff.  Did you ever think that it might be the oak you don't like and not the grape variety?  In a recent tasting I asked people to raise their hands if they didn’t like Chardonnay. I couldn’t believe the result; over 60 out of 80 people raised their hands.  However, after trying one of our elegant un-oaked Chardonnays, Alexkia, from South Africa, over 40 of those people had to admit they were impressed and liked the wine and I bet there would have been a lot more if I hadn't told them it was Chardonnay.

Why not pop into Corks Out and find out a little bit more about the many un-oaked Chardonnays we have on our shelves.

Step away from the damp, cold weather in the UK and enter the warm Rhone Valley for a while, one of the oldest wine regions in France.

We have, over recent years, had a fickle relationship with France but from a buyers point of view no other region in France produces such variety from such a diverse range of grape varieties, thirteen to be precise.  From the light fruity Cotes du Rhone wines in the south to the rich, deep, heavy long-lived Hermitage and Cornas wines of the north.

In past years, Cotes du Rhone wines were generally thin, dilute and definitely not value for money but now with big competition from the Aussie Shiraz, the forward-thinking Rhone producers are keen to innovate and their hands-on approach has certainly helped this 'born again' region start a new life.

Now, if you have never really discovered Rhone wines or you are one of those, 'never touch French wine' people, then I urge you to think or should I say drink again, especially if you are a red wine drinker as over 90% of what the Rhone produce is red.  Furthermore, if it's a big hearty red by the fire wine you are looking for then its hard to beat. 

Divided into two parts with different climates, the Rhone is definitely where the heart is and if you thought it was all Chateauneuf du Pape and Cotes du Rhone then you're very much mistaken.  Yes, the Southern Rhone does produce copious amounts of easy drinking wine and the ubiquitous Cotes du Rhone is responsible for four-fifths of the total Rhone production but, out there are 13 Cru communes, 8 in the North and 5 in the South, producing some excellent wines that will knock the socks of some of those New World rivals and produces like Chapoutier are renowned for their benchmark quality.

So, don't be a stranger, be a 'Rhone Ranger' and pop into Corks Out to try out some of our exciting Rhone wines, we have over 20 for you to choose, from the up front fruity styles to our famous long-lived Hermitage wine, a wine perceived to be one of the greatest wines of the world.

There is an apocryphal joke that goes around the wine trade about the customer who regularly buys Chablis but vehemently rejects anything with Chardonnay on the label on the grounds of it being an "awful grape". Well, I can understand how this myth has evolved as the Chardonnay grape is so widely planted and produces such a variation of styles; some absolutely fabulous and some, sadly, lacking in anything pleasant!

But just think about the good ones!!! Chardonnay's home is France; Burgundy to be more specific and it's these wines that form the bench mark for Chardonnay styles all over the world. From the cooler Northern Burgundy where the flinty, cool and dry Chablis is produced to the Southern slopes of the Cote de Beaune from which there is a myriad of villages producing the most stunning, rich, characteristic wines that will last and last? Try a mouth filling Meursault or an elegant Pernand Vergelesses, with not a mention of Chardonnay on the label.

The wine pioneers in the new world must have been so chuffed to find out that not only was Chardonnay such a spectacular fruit source but that it would grow pretty much anywhere prolifically if you give it plenty of water. And that was the first mistake! Gallons of Chardonnay wine was made from almost anywhere a grape could ripen, quite often completely overpowered with raw oak flavours from the use of oak chips during fermentation, but virtually none came anywhere near the classic French wines that they were trying to emulate. Mistake two! Planting Chardonnay does not give you Puligny Montrachet!

Now, much of the rest of the world have at last understood that less is more. In well managed vineyards controlled lower yields almost always means better quality grapes which invariably means better wine. This top quality fruit gives the modern winemakers the confidence to produce their own style of Chardonnay. It is crucial that the winemaker understands how this incredibly versatile grape has grown in the vineyards. This will tell them if oak can be used. If so, should it be French or America, should it be 100% oak, 30% oak or maybe no oak at all?

However, this is not our problem! All we have to do is trust the good work that these guys do, and we should appreciate that Chardonnay, even when it is not Chablis, can be fantastic. For an un-oaked style why not try the Old Coach Road Chardonnay from New Zealand or the Alexkia Chardonnay from South Africa, both bursting with passion fruit and hints of melon.  If you are confused about Chardonnay and Oak in your Chardonnay then chat to any of our team who can point you in the right direction.

Many people are confused about Syrah and Shiraz and I'm often asked about the differences and whether it is the same grape.  Yes, they are the same grape, yet different in many ways, therefore we look upon them as two grapes due to the style of wine they produce in many wine regions around the world.  Just as one may say "I much prefer Chardonnay from Australia than I do from France," the same can be said for Syrah or Shiraz. 

Syrah has the longest history of any red grape variety still in cultivation and the finest examples come from the northern Rhone, where it is the only red variety permitted for the classic Cornas and Hermitage.  It is widely planted in the southern Rhone, where it tends to be blended with Grenache to give a softer more supple character as well as contributing to the classic Chateauneuf du Pape.  There are also some excellent examples of Syrah within the southern region of France.

But it was the Aussies that put Shiraz (as they call it) on the map, with a sweeter, fruitier style of wine, particularly the Hunter Valley, Barossa Valley and McLaren Vale producing some fine examples.  There is also some impressive sparkling Shiraz around, mainly from the Hunter Valley and if you have never tasted the Classic Clare Sparkling Shiraz from Leasingham then you have been missing out, an impeccable bottle aged sparkling Shiraz from the heart of the Clare Valley in South Australia, crammed with insanely joyful cranberry, raspberry and plum flavours which seem to boogie around the glass, truly a wonderful experience.

Whether the rest of the world calls it Syrah or Shiraz is entirely down to the winery and style of wine.  There are some excellent value for money wines coming out of South America, where they tend to call it by its traditional name Syrah, not quite as sweet as the Aussie Shiraz, more in the warmer, French style.  South Africa calls it Shiraz and California is beginning to increase plantings.  However, whether it’s called Syrah or Shiraz, I think it makes a wonderful wine with personality and character from lighter, easy drinking, fruity styles to the more robust, powerful, full bodied wines with ageing potential.  What style do you prefer?

Eating curry this weekend? Picking up a take-a-way Chinese, or getting a bit more adventurous in the kitchen with some flavoursome spices?  Well, don’t think it's all over for a nice bottle of wine, and believe me, beer and curry may seem the best option to cool your mouth down, but I bet you feel totally bloated as you swig down copious amounts to chill the tongue.

There is a better way you know!!  Choose a wine that will complement your spicy dish, there are dozens to choose from and you don't have to be an expert when choosing.  If it's going to be curry then you are better off with a grape variety that has good acidity for example a crisp Sauvignon Blanc, the Old Coach Road Sauvignon Blanc from New Zealand or Terrunyo Sauvignon Blanc from the cool Casablanca Valley in Chile at are both good choices.

When your eating a meat or vegetarian dish with a bit of heat to it, say Chilli con carne or spicy vegetable lasagna then choose a red grape variety like Shiraz or Syrah that also has that spicy characteristic.  A Rhone wine or any Aussie Shiraz would be perfect, although my favourite at the moment is a South African Shiraz/Pinotage by Lyngrove, big and juicy with hints of pepper spice; a Californian Zinfandel would also be a good combination and is a great partner to Tex-Mex dishes.

If you are partial to Thai, Indian and Chinese food then Gewurztraminer or Riesling is a must as the flavours combine perfectly and both wine and food can be enhanced.  Your Riesling can be dry, medium or sweet depending on your palate and the dish being served.  Sauvignon, Pinot Gris/Pinot Grigio, Muscat and Chenin Blanc also work well.  If you are a Chardonnay lover then choose the un-oaked styles so not to overpower the flavours in your food, try the Old Coach Road Un-Oaked Chardonnay from New Zealand you wont be disappointed and there is a fabulous Gewurztraminer Explorer from Chile that wont break the bank.  If you want to drink red then go for something with low tannin like the Alpha Zeta Valpolicella, Beaujolais or a Pinot Noir.  

SPICE UP YOUR LIFE THIS WEEKEND!!!

Corks Out are always happy to help you with any meal/wine combination spicy or not.
 

Since Roddy McDowell first donned the hairy suit and gave us the original Planet of the Apes, the world of wine has changed dramatically. The Old World countries including France, Spain and Italy have shed their dowdy images and they are now producing exciting wines from new regions. Whilst, during the same period the New World producing countries such as Australia, Chile and South Africa have burgeoned, offering you the customer more choice.

Wine style does not only depend on the type of grape but also the climate it’s grown. The unique combination of climate, soil and vineyard location is critical to the grapes development and the finished wine and each country offers a collection of influencing attributes.

Most Old World countries have very strict rules as to how you can grow grapes and vinify wine. These rules are much less, if at all, in the New World countries, where growers and winemakers can more or less please themselves, hence their ability to meet with the demands of an ever changing global market.

So, Michael Caine was right when he said location, location, location, and where the winemaker or grower has chosen the perfect grape for the perfect area there is a box office success! With over 3000 known grape varieties there are more bit parts than Oscar winners, but for starters why not pop into Corks Out Stockton Heath or Chester for a selection of glittering stars, all wonderfully characteristic of their grape variety and representing great value for money. This really is the "Planet of the Grapes".

Australia has been a prolific contributor to the boom in the New World of wine drinking; now making every one of the major styles of wine.  They very quickly moved their sales to overtake some of the more traditional countries that had previously been the main source of our UK market and knocking France off the top spot. 

However, within the past few years, more and more New World countries have come on board to give Australia a run for their money, not just in fruit terms but in price and quality too.  Regionality was that important next step and now plays a very big part with vineyards that best suit the grape varieties they want to grow, and it wasn't just the Aussies that felt it was important, we Brits have found that we are beginning to explore a whole new world of Australian wine from some perfectly matched regions and grapes, and, spending an extra pound or two is really making a difference.

The Hunter Valley is the most famous area, possibly due to its close proximity to Sidney and its tourist attraction.  The Barossa Valley is a warm region producing some big reds and Chardonnay's, whereas the cooler climate Clare valley, Eden Valley and Victoria are renowned for their fine quality wines, especially Riesling, Pinot Noir and Cabernet.  One of the real region interests at the moment is Margaret River in Western Australia, a very fine producing state that makes some excellent Cabernet, Semillon, Chardonnay and Pinot Noir, no cheapies here though, just pure quality.

So, there is more to Australia than Shiraz, Chardonnay or a buy one get one free special offer, there are over 8,000 wine growers with over 1,000 wineries exporting their wine and a host of interesting sub regions with hidden gems. Therefore, next time you feel like trying the real Wizards of OZ, try an independent wine merchant and a boutique winery, I promise you, for £5.99 and upwards you will taste a whole new country.

Riesling, I know what you are thinking, medium sweet, confected German wine, Liebfraumilch comes into your head and the awful Laski Rizling, which, as it happens, is nothing to do with the true grape Riesling. 

Riesling has often been described as one of the world’s finest white grape varieties, producing a large range of styles and capable of very long ageing, yet it still remains a difficult grape to sell commercially.   Its home is in Germany and Alsace, France, where it produces some of the most diverse, elegant wines but more recently New Zealand and Clare Valley, Australia are producing some fabulous Riesling wines that are very characteristic and more commercially dry, as our palate now dictates.  When Riesling is young it's fresh, lively, zingy and usually very dry with floral or perfumed tones.  As it matures it takes on a very distinctive character, almost petrol on the nose with luscious honey and spice on the palate and wines such as the Vendage Tardive from Alsace or Beerenauslese and Auslese from Germany have these wonderful characteristics.

To me, the wonderful thing about Riesling is its diversity, with or without food it’s delightful, excellent as an aperitif when its dry and youthful, a must with oriental food for example Thai fish cakes and stir-fries.  Then as it ages a little and becomes a little more honeyed it then lends itself to pates and cheeses such as Wensleydale and all types of blue cheese.  And when you are lucky enough to purchase a dessert Riesling wine make sure its from Germany or Alsace because they do it best and serve it very chilled with a dessert such as Creme Brulee or a delicacy like Fois Gras.

The great British Summer... Its true, when the sun is shining and we are having a good summer in the UK most of us would prefer to stay in this country, therefore, if you are sticking around this summer for those lovely barbecues on the patio, the picnics in the park or the elegant summer garden party I have chosen some of my favourite wines that will be perfect to complement an array of summer foods as well as the deckchair tipple, light, easy drinking and fruit-driven.

Sauvignon Blanc is now taking over as the wine regions of the world find the cooler areas to grow this crisp, refreshing drink.  It is so versatile and characteristic from country to country.  If you like the gooseberry tart style then New Zealand Sauvignon Blanc is for you and the family winery Seifried produce a wine 'Old Coach Road' which has all of those wonderful characters for drinking on its own, however, a bit of weight means that it also matches well with salads, seafood, pasta and chicken dishes.

Now how could we forget good old Pinot Grigio!  The only thing wrong with this grape is that there is so much bad Pinot Grigio around as winemakers have jumped on the band wagon of its fashion status and most is flabby, lacking good acidity not to mention taste. Therefore, if you are going to buy it, spend an extra pound or two and get one that has had a little TLC. Alpha Zeta is one of my favourites; it won’t break the bank but as the flavour lasts longer on your palate, so will the wine in the bottle.

Rose, Rose and more Rose, and, it’s not just us girlies that like it, more and more men are drinking Rose wine.  And, although its now becoming an all year round drink, sales soar in the summer months and with so many different styles now from almost every wine making country in the world our choices are endless, which is why we stock over 40 of this lovely pink stuff.  I am a big fan and love the lighter dry Spanish Rose as well as our new Languedoc and Corbieres Rosés from Southern France, perfect with food such as grilled salmon, tuna and barbecued vegetable kebabs.

My fizz tipple for the summer has to be Prosecco, it has been for many years and I am so pleased that it's more widely available.  It's not as dry as Champagne, less fizzy or acidic and lighter in alcohol, which is fantastic for those long barbecues that tends to start at midday and end at midnight. It is also fabulous mixed with a little peach syrup or other summer fruit juices as a longer drink.  The Mionetto Rose is most definitely my favourite and represents excellent value for money.

Organic wines, or should I say, wines produced from organically grown grapes are becoming increasingly popular as we become more aware of what we drink as well as what we are eating.  Although the words 'Organic' and 'Biodynamic' are frequently spoken about, do we actually know what the term means and how does it affect the wines we are drinking?  Loosely speaking, organic wines are made from grapes that have been grown without the use of artificial pesticides, fertilisers and insecticides. Practices in the winery also adhere to these principles forbidding, or severely restricting the use of certain processes and additives.

Biodynamics has taken the concept a stage further and borrows heavily from the work of Rudolph Steiner, an Austrian philosopher. His work emphasises holistic and spiritual elements and the idea that plants respond to many forces of nature, not just nutrients in the soil. In addition an astronomical calendar is used to help determine planting, cultivation and harvesting times.

Now, how do organic or biodynamic wines taste compared to conventional wines? Well, surprisingly good in most cases and you probably wouldn't know the difference.  I mean what would be the point of producing something, organic or otherwise, that no one can drink? However, the quality of wine in general, be it organic or not ranges from excellent to barely drinkable, therefore, be guided by your wine merchant.  And if it's organic, biodynamic, vegetarian or vegan wine you are looking for Corks Out specialise in providing a wide range of various styles and budgets, all available in store or to view on our website - www.corksout.com

Enough talk - let's have a drink!
 

It's a fact, when the warmer weather hits us, sales of White and Rose increase and the Reds take a bit of a decline.  Is it psychological or do we just favour something cooler.

So, why can’t red be as refreshing as white?  Well, it can if you choose the right grape variety or wine.  Therefore, here are just a few of my favourite summer reds that can be slightly chilled to give you that refreshing palate and keep you cool during the summer.

First on my list has to be Pinot Noir, it's a very light wine and has a lovely perfumed floral & strawberry character.  A difficult grape to grow that likes a cooler climate; therefore, the Casablanca Valley Explorer Pinot Noir from Chile is perfect and the Seifried Pinot Noir from Nelson, New Zealand is also one of my favourites and Seifried's Pinot's have won many awards for representing true character.

When it comes to the European reds why not try Valpolicella from Italy... Now, I know this wine can be so variable but good producers show how this wine should really taste and they don't come much better than Allegrini, he is respected all over Italy for his quality and individuality and his Valpolicella wine is a perfect example of this.

If you prefer a little French then Beaujolais, made from the fruity Gamay grape is a lovely summer wine and if you want a little more depth then try a Beaujolais Cru wine, such as Moulin a Vent, Saint Amour or Fleurie, elegant and sophisticated with concentrated depth.  It's not entry level but then again sometimes you have to pay for quality.

All of these wines can be lightly chilled and are perfect for accompanying grilled fish, barbecued halloumi cheese, char-grilled or roasted vegetables, pork steaks, chicken and pasta.  
 

"Come quickly, I am tasting stars!" - Dom Perignon’s reaction on his discovery of that wonderful drink; Champagne.

Champagne is not just a celebration drink and not just a sparkling wine. It is an accompaniment to all things and if I could drink Champagne everyday of the week, I would! Whether you drink the drier Brut or the medium Demi Sec, it is the most delightful, refreshing and elegant of wines.

And there's more to Champagne than just popping a cork at a party. This sophisticated, fun drink has an amazing ability to accompany many differing foods. Decadent classics like lobster and oysters are fabulous but the more affordable sea bass or poached salmon can be just as good too. Try it with a summer Nicoise salad or choose cheeses that have a little "bite" to them, Chevere or Boursault come to mind. And don’t forget the Demi Sec will match well with Creme Brulee.

Now, why so expensive? In short; time, effort and passion. Non-vintage wines are aged for at least one year, vintage wines, those from a single year, are aged for no less than three. The flagships of the Champagne houses are the Luxury Cuvee's, offering the ultimate in Champagne, made only in the greatest years from the small Grand Cru vineyards and aged for longer. These are truly exciting Champagnes of the highest quality.

At Corks Out we have a selection of over 30 Champagnes and we can advise you on the best choice for your occasion, meal or pocket.

Yours in Wine or should I say Champagne!

Ruth Yates

Believe it or not, there is more to life than Rioja when it comes to Spanish wines. Spain is sexy and has so much to offer, however, it's Rioja that we all think about when Spanish wine is mentioned, or do we? The reality is that Spain suffers from us Brits being just a little afraid of trying something new, oh, and not forgetting that holiday trip where we got a little too tipsy on cheap Spanish plonk at 75p a Litre.

This diverse wine country with over 3,000 years of history of winemaking has over 72 quality wine regions and so many different styles of wine, including some hidden gems that represent excellent value for money.

Recently, the wine trade in Spain has been buoyant, investment is strong and a lot of work has been done outside of "La Rioja" to help market exciting regions which are now appearing on our shelves, areas like Jumilla, Priorat, Rueda and Ribera del Duero. And, its not just new areas coming on board its interesting grape varieties too, for example Albarino from the Rias Baixas region, a must have white that has all the fullness of a good Chardonnay and the crispness of a Sauvignon Blanc, perfect with or without food, my favourite is the Torroxal Albarino. For Reds, the Garnacha grape (or Grenache if you in France) is all over Spain and producing some very fruity wines with delicious spicy overtones, try the Artadi Artazuri, its very fruit driven and can even be served a little colder with fish, they also do a Rose, which is to die for!!

Discover the real Spain and I guarantee you will never look back!

It's a fact; our drinking habits change when the sun comes out and whether you're having bangers and burgers on your BBQ or something a little more sophisticated, there are some fantastic wines to complement your food and the summer sun.

Gewurztraminer.... I love this grape; it's so easy to drink and the Explorer Gewurztraminer from Chile represents excellent value. The style is sexily floral, slightly off dry and great with spicy char-grilled fish or salads.

As for summer Chardonnays; go for un-oaked wines, they are lighter, fruity and uncomplicated. The Old Coach Road from New Zealand is fresh with melon and citrus characters; great with pasta, chicken or fish. They also produce a lovely, zesty Sauvignon Blanc knocking the socks off most.

Pinot Grigio is back! But beware, there are countless poor examples around. However, simply spend a couple of extra pounds and you will see the true character of this fruity, easy drinking grape. Try the Alpha Zeta it's made by a New Zealand winemaker and has a lot more to it. Alpha Zeta also do a juicy Rose and a deckchair wouldn't be a deckchair without one, it's perfect with cold meats and the more robust fish, such as grilled tuna.