The French Paradox
Have you ever heard of ‘The French Paradox’?
It’s a well-researched phenomenon that refers to people who live in South West France who consume a diet high in saturated fats, yet have statistically fewer cases of death from coronary heart disease.
Studies show that this phenomenon may be due to the cardioprotective benefits of Madiran wine. France surpasses many countries in average life expectancy, and they live longer partly due to the common practice of drinking rustic red wine with meals.
Documentation shows that the French consume 2–3 glasses daily. The traditionally made wine reduces the unhealthy effects of high cholesterol foods common in their diet, including bread, cheese and rich desserts.
The Fountain of Youth - Domaine Laougoué
Corderer praised wine from the producer Domaine Laougoué because it contains four times the amount of procyanidins than an average glass of red wine (120 mg/L vs 30-40mg/L).
The wine’s heart-healthy properties come from the Tannat grape which, by law, must make up 60-80% of any wine bearing the Madiran appellation.
It has been the subject of scientific praise due to the phenolic compounds in its thick skins, as well as the techniques used to make the wine.
The Winemaking Process
The traditional production methods used in southwestern France ensure that the beneficial compounds (procyanidins) are efficiently extracted. This may explain the strong association between the consumption of traditional tannic wines with overall well-being, reflected in greater longevity.
Resveratrol is the other antioxidant that can play a key figure in keeping your heart healthy. According to the Mayo Clinic, resveratrol can help to prevent damage to blood vessels, reduce bad cholesterol and prevent blood clots which can help to reduce the risk of heart disease.
What to look for:
White wines have much less of these health benefits. Lighter red wines with no body score very poorly in polyphenol and procyanidin content. Red wines that have tannins extracted from the skins during winemaking that are generally m
Vine age: Look for ‘old-vine’ on the label (‘vieilles vignes’ on French labels). Older, established vines are generally better than younger vines.
Unfiltered wines: When wines are filtered or ‘fined’ the agents that are added damage to the procyanidin content. The back of the label may say ‘unfiltered and unfined’ meaning it is more natural in the way it’s made, so look for fuller-bodied, heavier style wines.
Available from Cheers.
We have the fantastic Domaine Laougue Madiran avaialble online and in store.
Tasting Notes:
Bright red in colour.
Fine, discreet nose with plenty of red fruit flavours and some spice. Soft and round entry with soft tannins.
Fresh with a delightful tart cherry backbone.
£10.95 | Bottle
£65 | Case of 6
*Subscribe & Save*
If you fall in love with it, you can subscribe to receive a regular case (delivered as often as you choose) and get an extra 5% off, making it £61.75 for 6.
Click here to buy:
https://www.cheerswinemerchants.co.uk/products/domaine-laougue-madiran
Research:
Medical News Today - https://www.medicalnewstoday.com/articles/57852#1
Mayo Clinic:
https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/red-wine/art-20048281
RESPONSIBLE DRINKING
While there are numerous health benefits of red wine, excessive consumption is not advised.
Please follow guidelines on alcohol consumption limits issued by the NHS and the government and any person with cardiac issues should discuss drinking with their GP or doctor first.
One of the best kept secrets when it comes to European wines; Austria is recognised more for its ski-ing than wine-making, but the conditions are perfect for wine production.
About the winery:
At the Weingut R&A Pfaffl winery, they cultivate around 110 hectares, distributed around the village of Stetten in the Weinviertel and in neighbouring Vienna.
Due to the numerous vineyards and their diversity, they are able to produce a broad spectrum of wine styles and offer a number of different grape varieties and wine types.
Handcrafted
Respectful management of the natural resources and environment is very important to the vineyard. Meticulous canopy management, manual selection of grapes, and sensitivity for the vines’ needs make it possible for them to cope with the vagaries of the weather and produce top quality wines year on year.
Wine-Spa
To create perfect conditions for the wines in our cellar, we shy from no cost or effort. Perfect hygiene, meticulous temperature control in all areas, optimal humidity, minimal pumping, and protective handling are provided. All of these efforts aid us in transporting the superb quality from our vineyards directly to the bottle.
Award-Winning
This award-Winning Austrian winery has picked up a clutch of awards over the last 6 years, the most recent being Best Producer | Austria at the Mundis Vini Spring Tasting 2020.
Check out the range of 'The Dot' we have on offer - just click each image to be taken to the online shop.
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Aÿ: a prestigious, thousand-year-old grand cru vineyard
Aÿ's winemaking history dates back almost 1,700 years to the Roman era. In the 16th century, Henry IV," His Majesty of Aÿ and good wine", created the reputation of still white wines from Aÿ throughout his kingdom.
Around two hundred years later, the invention of blending, and the control of secondary fermentation in bottle, gave birth to Champagne, the sparkling wine that we know today.
1906: The birth of a prestigious brand
The first bottle labels signed by Champagne LALLIER date back to 1906, when the Champagne house was founded by René LALLIER (1861 – 1938), who had married into a prestigious Champenois family.
LALLIER has been deeply rooted in the village of Aÿ ever since. The shield that proudly adorns its labels symbolises the historical roots of the Lallier name.
An exceptional terroir
In 1936, Aÿ was one of the seventeen villages to be classified as "Grand Cru" in Champagne, a clear indication of the quality of the grapes that grow on its famous hillsides and the remarkable wines they produce.
High-quality standards and a limited production
LALLIER produces highly expressive Champagnes with its own unique and distinctive style. Production levels are voluntarily limited to around 400,000 bottles per year due to its exacting quality demands during the selection of raw materials and throughout all stages of production.
In order to produce Champagnes of exceptional quality, LALLIER only vinifies the highest quality grape varieties: Pinot Noir and Chardonnay.
Precision and finesse
LALLIER's style is built on precision, finesse and balance in order to provide ultimate drinking enjoyment. Each Champagne reflects its true personality. On the nose and on the palate, the champagnes are open, generous and complex, with a texture which is often referred to as creamy and indulgent.
This is why our champagnes are so well-suited to gastronomy. The house style has a natural elegance. It's about a sensation and a culmination, a beginning and an end, a mystery that words cannot express. Our Champagnes have all that is required to create a moment of pure drinking pleasure.
For more information on this stunning producer of fine champagnes, check out this video:
Check out the range of Lallier champagnes we have on offer - just click each image to be taken to the online shop:
]]>Thanks to a healthy obsession with the Franciacorta region in Northern Italy, this was our first port of call. For those of you who have any interest in Sparkling wine, the Franciacorta region, nestled on the shores of Lake Iseo is certainly a must visit.
Situated between the more commonly known lakes of Como and Garda, the small but equally stunning Lake Iseo plays host to the beguiling wine making region of Franciacorta. Over the last few years the wine makers of this region have been gaining notoriety as producers of exceptional Sparkling wines. Made in the same method as Champagne (secondary fermentation in bottle) and produced mainly from Chardonnay and Pinot Nero, these wines can truly live up to their reputation as "The Champagne of Italy". In fact what I have discovered over the past few years is that they can sometimes offer even better value for money!
We were lucky enough to have a lunch and winery visit arranged with the family run winery of Ferghettina. We have stocked their wines for many years and I have been lucky enough to visit a few times in the past so it was nice to take our customers there to show them just how good their wines were and to convey the passion and knowledge they have.
Following an incredible seven course lunch at Due Colombe we were treated to a tour of the cellars and a tasting of the full range of still and sparkling wines, and even some library stock which is always interesting to taste. Everything they produce offers good value for money from their Brut right through to the Zero Dosage. My favourite however, is still the Milledi Blanc de Blancs, presented in a patented design "square" bottle. (The shape allows for greater contact with the lees when ageing.)
Laura and Matteo are always great hosts and it was a pleasure to once again be wowed by their wines.
Our first night in Italy was spent trawling the bar (just one open out of season) in the town of Iseo but we still managed to thoroughly enjoy ourselves. Beware of the strength of the Negroni's in Italy!
Day two consisted of a fair bit of travelling to begin with, which was more comfortable for some than others. I did say "beware the strength of the Negroni!" From Iseo we travelled south west, past Milan, to the region of Piemonte which boasts no fewer than fifty DOC(G)s. We were here to visit two ends of the spectrum in the winemaking world - the cooperative operation of Araldica and their small boutique winery Il Cascinone.
Araldica produce wine on an industrial scale but thanks to their modern attitude towards wine alongside their commitment to quality and regionality, they produce some of the best value for money wines we sell from Pinot Grigio to Prosecco. They also own a winery called Il Cascinone which is where we stayed for the night, but before that we had a cellar tour, tasting and dinner (ending with a tasting of grappa! It turns out some grappa is better than others but it is all fairly potent.)
Il Cascinone is a world away from the 'factory' sized winery of Araldica in the valley. It sits atop one of the most beautiful hills in the Monferrato area, surrounded by it's vineyards. There they produce some excellent wines that are both handcrafted but brilliant value for money. It was a nice surprise to discover a delicious Merlot and Sauvignon Blanc that both punch well above their price point.
Our final day was just a short journey to the DOCG of Gavi del Comune di Gavi. A beautiful area that was a first for myself and guests. There we visited the winery of Marchese Luca Spinola, which used to sell its grapes to other wine makers but thankfully now produces some of the best Gavi in the region produced from their finest Cortese grapes.
The Spinola family are steeped in Italian history and we were lucky enough to be shown around by Andrea Spinola himself. His passion for wine and the Gavi region itself was only matched by his love for his favourite football team, Genoa. It was in his house we were treated to a tasting of his stunning wines alongside a simple buffet of meats and cheeses. The quality of his wines were evident from the off and I am so glad we got to discover them. We even got to experiment with a bit of blending of some new stuff they were working on which is always interesting.
Marchese Luca Spinola Gavi del comune di Gavi 2015 now sits proudly on our shelves and is quickly establishing itself as one of our top quality Italian white wines.
Sadly we had to leave the gently rolling hills of Gavi and head back to Milan and reality. Hopefully it is not too long before we get to return to Italy to discover more delicious wines.
]]>Lallier is a beautiful little house nestled in the corner of the square in Ay. The pretty courtyard is a perfect spot to soak up the sun with a glass of their finest wares.
The owner Francis Tribaut is both one of the most knowledgable winemakers I’ve ever had the pleasure of spending time with. He is also one of the most welcoming.
Sunset in the Lallier Courtyard at Ay.
Francis bought the Lallier business off good friend and grandson of the founder René Lallier, René-James Lallier in 2004 – Ninety years after the business was created. He had been a consultant for René-James for many years before his interest in buying the business coincided with René-James’ wanting to sell it.
Francis’ knowledge and commitment to quality has led to this brand becoming one of our best kept secrets.
Annual production of the winery is voluntarily kept to 400,000 bottles to ensure the quality of every one produced is of the highest level. A business model that many others in Champagne would maybe scoff at but for Lallier it is crucial.
Spending time in the chalk cellars with Francis, it was like he knew every single bottle as a separate entity. His knowledge of each vintage, cuveé and block of bottles was astonishing.
The chalk cellars beneath the house in Ay are the romantic, story evoking tunnels you might expect in Champagne. However they are not very practical this day in age. As a result, Francis created a state of the art winery in 2012 to make production a little more streamline.
The Cellier d’Oger overlooks one of the most important pieces of land in Champagne, the Coté des Blancs. It is here that everything from vinification, racking, riddling, dosage, corking and labelling takes place.
Our tour began with what we thought was lunch – always a good start to a trip. We then meandered through the warehouse, bottling room and winery. As you might imagine in a new building, everything was state of the art.
Watching the disgorgement, the replacement of the solid residue in the bottle for the cork, is always the best part of a Champagne bottling line!
The shear force with which the ice cap shoots from the bottle is something to behold.
Once our tour was complete we returned to the tasting room to discover a few things. One was that what we thought was lunch was in fact, just a starter, as we now had another full meal to polish off. The other was that the tasting of the Lallier wines was going to take longer than first thought.
Traditionally we only ever stocked two of Lallier’s cuvees as that is all I had ever tasted but we were about to taste seven of their wines. A real hardship as you can imagine.
A fantastic afternoon ensued with wine after wine being wonderfully described by Francis. The quality of each and every one was exceptional. The style of Lallier was evident in all but they all had a reason to be there.
The stand out wines for me were the Blanc de Blancs, Brut Grand Reserve and their flagship wine Ouvrage.
I can not stress enough how good the Ouvrage is. A handcrafted masterpiece that is quite rightly Francis’ pride and joy. A blend of the finest Chardonnay and Pinot Noir, aged for five years on the lees.
Stored under the traditional “cork and staple” stopper, hand riddled and even disgorged by hand, this really is a labour of love.
If Lallier had a bright orange label or a monk named after it, I promise you this wine would be three or four times the price!
In fact their entire range seemed to offer incredible value for money in today’s market. I would highly recommend the Rosé to those that like a certain dumpy bottled market leader. The Brut Grande Reserve is our best seller and the Blanc de Blancs is just dreamy.
Lallier only use two of the three permitted grape varieties in their Champagnes and it was whilst talking to Francis that we found out why?
Most of their cuvees are Grand Cru classified and in Champagne there are no Grand Cru classed Pinot Meunier vineyards. As a result Lallier only use Chardonnay and Pinot Noir in their blends.
This was an astonishing factoid that I never knew I never knew!
After a fantastic afternoon of sampling and discovery we were told the best was yet to come.
It was time for dinner! A stunning four course meal each paired with a different Champagne. The aim to show off just how versatile Lallier’s wines are with food. I can promise you, it did not disappoint.
In fact the highly expressive nature of the Lallier wines ensure that they are well suited to gastronomy.
A menu, as decadent as the Champagne, was prepared for us by the in house Chef. Each course being paired perfectly to a glass of Lallier’s finest.
Some we had tried earlier and it was good to make the comparison. Some were new which was a surprise as we thought everything had been tasted.
It was great to see how well Champagne can work with food as it is not necessarily our go to when pairing food and wine.
Sadly the next morning was time to go home. However at breakfast it was noted that despite a full day of tasting and drinking Lallier, not one person had a hangover.
Maybe that was just shear luck. But on arrival we had been told that due to the low level of sulphur Lallier use during the winemaking process that it can be incredibly kind to the head.
For me it was another reason for me to come back home and sell Lallier.
I am sure there are plenty more out there but for me Lallier really is one of Champagne’s best kept secrets.
]]>Having the opportunity to visit the Manchuela and Valencia DO’s in a flying visit to Spain was one I couldn’t turn down.
A scenic two hour drive into central Spain, from Valencia, led us to the beautiful Altolandon winery in the Denominacion de Origin of Manchuela. We were greeted by husband and wife team Manolo and Rosalia, Agronomist and winemaker respectively, who instantly made us feel welcome.
First port of call – Bodegas Altolandon
A walk around their 120 hectare estate in glorious September sunshine was a joy and it was there that we started to understand why the wines they make were so unique. At 1100 metres above sea level they are at the highest point of the region and it is this situation that results in wines that have incredible freshness of flavour. This is a because of the cooler air up there that allows the vines to rest during the nights and keeps the extreme heat under control in the height of summer.
A view across the vines at Altolandon
A fantastic tasting and lunch followed, which is where I discovered some great new wines. Not only new wines but new grape varieties. The Manchuelo region has historically grown a relatively unheard of variety called Bobal and whilst it had almost slipped into the history books, thankfully many wineries are now resurrecting this ancient grape. In fact the stand out wine of the tasting for me was a wine called Rayuelo (which we now import) produced from 100% Bobal grapes, grown on vines that were between 60-100 years old. Sweet cassis aromas with heady, ripe fruit on the palate. Floral and fruity with a silky texture and real power. It was absolutely delicious.
Rayuelo Bobal
Two delicious Paella’s later we had to depart to visit our next stop which was a venture called La Comarcal set up by two friends and winemakers, Javi and Victor, who have worked together in various wineries around the region but always dreamt of making their own wine.
La Comarcal Viticulores Ambulantes
Just like Altolandon they focus on producing minimal intervention wines with low sulphur levels, grapes grown organically and bottled unfined and unfiltered. With only two wines currently produced their focus is there to see. My favourite was the Delmoro which offered exceptional value and has already proved to be a huge success at Cheers. A blend of Garnacha, Bobal and Syrah resulting in a medium bodied red with beautiful bright red fruit flavours and a cranberry tartness on the finish. Plus the label is great for anyone with a good beard!
Delmoro Garnacha Bobal Syrah
Sadly our time with the boys was short and sweet but we had our third and final winery of the day to explore. A short drive to Albacete was followed by the most fantastic barbecue made over old vines and tasting with the amazing people of
Bodegas Gratias.
This operation came about after a party of four friends (who just happened to be Oenologist’s) who went on to fulfil an ambition of producing quality wines in their home region of Manchuela. The winery was like a mad scientists laboratory with lots of operations going on at one time in varying sized vessels. It was an absolute pleasure to be a part of, and we even got stuck in and gave a hand with the battonage of one of the cuvee’s.
Again the wines were focused around indigenous grape varieties such as Tardana, Bobal and Pintaillo with minimal intervention and almost no addition of added sulphur. ‘These wines are artisinal and as natural as they come, being organically grown, fermented with natural occurring yeasts and minute sulphur additions, if any.’
The evening soon disappeared along with several of their offerings and a night spent dining with what felt like friends we had made years ago.
A short but extremely interesting visit to the Tardana and Bobal vineyards which produce such unique wines and a traditional Torta for lunch brought about our final trip back to Valencia, but not before we made our last winery visit to Celler del Roure.
Celler del Roure is a winery with a hidden secret!
Under the land which welcomed us to the winery they discovered a cellar with huge amphorae buried into the ground which had been used for making wines for hundreds of years. It was a chamber that even in the height of summer or the depths of winter kept a remarkably stable temperature and humidity.
Owner Pablo Calatayud is committed to nurturing and championing the indigenous varieties of the region, most notably the Mando and Verdil grapes, both of which have been on the edge of extinction. Pablo has realised that they are worth saving and, treated properly, can create wines of wonderful quality, freshness and concentration.
Paying meticulous care in the vineyard and winery reduces the need for sulphur additions meaning his wines are verging on “natural”. Whilst in the cellar he makes use of Spanish amphorae called tinajas to ferment some of his wines to preserve their characteristic freshness and elegance creating pure and delicious wines with distinct flavours.
Our final al fresco tasting of their delicious wines alongside another fantastic Paella took place in the gardens and for me the star of the show was the Safra- a blend of Mando and Garnacha Tintorera.
Lunch at Celler del Roure
Reluctantly we left the late summer sunshine to head home but what I learned on this trip was that the people of Manchuela and Valencia were incredibly welcoming. Always happy to spread their passion and ethos with us. The land and climate they live in was fascinating and played a huge part in producing such unique and beguiling wines and it a region I would definitely like to return to one day to continue exploring.
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