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Oak Barrels and Wine Flavours....

Posted on September 27, 2011 at 11:23 PM Comments comments (2404)
In wines today's primary flavour changer is oak, along with other woods, such as chestnut, that are used for barrels. However as the french  oak supplies are diminishing  eventually other sources will be required.
Each of these have different characteristics :
  • Russian   More aromatic, which brings out the fruit. Higher levels of    vanillin but harsher and more drying on the finish.
  • Hungary   Creamy vanilla with more coconut flavours. Softer tannins .
  • France    Smooth and subtle
  • USA      Vanillin flavours can be more astringent than European Oaks.
  • Slovenia   High Tannins often used by North western Italian producers
  • Canada    Fennel and liquorice notes
  • Germany   Nutty and toasty.

Yes all that from the barrel .
 However then we also havethe toasting of the barrel ,
Light Medium and Heavy ....lighter toasts emphasize the fruit while heavier toasting develops more smoky, woody, and spicy flavours.
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The 2011 Signature Dish.

Posted on September 26, 2011 at 8:11 PM Comments comments (267)
The 2011 Signature Dish..... Yes it is Regional.

Now you may ask yourself what do Etruscans have to do with Hawkes Bay?

Well for a start they were a fun loving group of people who respected the good things in in life....Food, Wine & Good company.

They were the Tuscan gastronomic roots and it was from their passion for food using fresh local regional products that Tuscan Cuisine developed. 
The olive tree, the vineyards, fruit, vegetables ,meat both wild and cultivated being close to the coast with rolling hills, and riverlands made a great playground to enjoy the fruits of both bush and sea. 

Hawkes Bay is surrounded with the same fresh produce as was found centuries ago in Tuscany; and as we are  living in New Zealand. We decided to use our background in harmony with locality. 

Which can be enjoyed as you know with Food, Wine & Good Company.
Buon appettio!!!!!!
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