Brian Sullivan's selection of wines to give you a warm glow all over.
PUBLISHED: 16:45 16 March 2010 | UPDATED: 16:54 20 February 2013
Adnams' Brian Sullivan with five wines on review.
Adnams Brian Sullivan brings you a selection of autumnal wines that will help to give you a warm glow all over.
Autumn is a special season in Norfolk. As the temperature drops and the warmth of summer slowly ebbs away, we welcome bird watchers to the north Norfolk coast, flocking in their hundreds to see migratory birds. Our wide skies and broad sweeps of autumn colour are a magnet for artists, too.
For October, Ive selected five wines that I hope will warm you to your toes ripe, spicy red wines and rich whites that will ward off the encroaching chill, all of which go perfectly with local, seasonal foods. Squashes, courgettes, mushrooms, marrow and pumpkins, autumn lamb, partridge, oysters and mussels are widely available its a great season for good food and wine.
Brian Sullivan is Adnams cellar and kitchen manager in Norfolk. He can be contacted
at the following stores: The Old School House, Park Road, Holkham, NR23 1AB, 01328 711714, firstname.lastname@example.org
23a Lees Yard, Off Bull Street, Holt, NR25 6HS, 01263 715558, email@example.com
2005 Juniper Crossing Shiraz
Where is it from? Margaret River, Western Australia.
Who made it? Mark Messenger.
Why is it special? This is just so nice to drink smooth, rich and ripe with loads of flavour. Its from the Margaret River region of Western Australia, close to the Indian Ocean, where the winemakers often surf in their spare time. Its a great place for growing grapes.
What does it taste like? A warm, generous, well-structured wine with rich, ripe blackberry fruit flavours, as well as a touch of vanilla and black cherries.
Food match: Ideal with steak and chips or roast meats with beetroot (but not pickled straight from the ground and roasted).
2006 The Adnams Selection Ctes-du-Rhne, Domaine Traslepuy
Where is it from? Rhne, France.
Grapes: Grenache, Cinsault and Syrah.
Who made it? Frederic Zobel.
Why is it special? This is perfect with food. We have waited many years to find our perfect Rhne at an accessible price point and this is it.
What does it taste like? Bursting with ripe fruit flavours (raspberries, loganberries) plus a hint of warming spice.
Food match: Pair this with autumn lamb, organic carrots and dauphinoise potatoes.
2006 Chianti Classico, Castello di Volpaia
Where is it from? Tuscany, Italy.
Grapes: Sangioveto plus 10pc Merlot/Syrah.
Who made it? Giovanella Stanti, Carlo Mascheroni and Maurizio Castelli.
Why is it special? The beautiful estate (its a medieval hilltop village) of Volpaia is the touchstone by which all other Tuscan wines are judged. There is a refinement and simplicity about their Chianti that owes much to the altitude of this ancient estate and the talented personalities involved.
What does it taste like? Elegant, yet powerful with appetising aromas of plums, red cherries and chestnuts.
Food match: Lovely with a plate of mixed, wild mushrooms, mash and wild boar (or game) sausages.
2008 Chablis, Domaine de lHarmonie
Where is it from? Burgundy, France.
Who made it? Julien Brocard.
Why is it special? Fresh, crunchy and the essence of Chablis. The vineyards are based on Kimmeridgian clay, whose layers of limestone and fossilised oyster shells lend Chablis its minerally edge.
What does it taste like? Clean and citrusy with an undertow of minerality, Kimmeridgian clay.
Food match: Oysters from Thornham or Brancaster.
2008 Vallobera, Bodegas San Pedro, Rioja Bianco
Where is it from? Rioja, Spain.
Who made it? Javier San Pedro, brother Carlos and brother-in-law Jess Navoscus.
Why is it special? With its covetable vineyards in Riojas Alavesa and recently-refurbished winery, this Bodega is establishing a reputation for making modern wines of the highest calibre. Vallobera is its highest vineyard, where slow ripening accentuates fruit intensity.
What does it taste like? A crisp, concentrated, elegant style with fresh lime and tropical fruit flavours.
Food match: Grilled seafood or sauted chicken breasts (free range, of course!).