The Autumn Wine Festival isn’t only tempting for you enthusiasts at home…it’s also a time for our team to find favourites, and putting this selection together certainly got us daydreaming! Let’s take a look at what our team of expert wine-lovers have picked out…
Sophie, customer services
2016 Versante Nord, IGP Terre Siciliane by Eduardo Torres: I tasted their ‘Uve Bianche’ cuvée this summer whilst I was in Switzerland and I particularly appreciated the careful, biodynamic work done by the domain. So of course I’m keen to try this red cuvée!
Jean-Baptiste Martin, Domains and Sellers
40-year-old Tawny Port from Quevedo: considered one of the producer’s finest nectars, this is a good introduction to mature Ports. It pairs really well with dessert, a chocolate or caramel flavoured one, for example!
2016 Rueda from Bodega Ossian: let’s stay in the south with a Spanish white that, surprisingly, comes from a terroir of red vines. This particular cuvée is made using vines that date back to before the phylloxera blight, at 800 metres of altitude in the Rueda mountains. Hence its amazing freshness!
With Bordeaux always being a safe bet, I’ve also picked a 2017 Château Monbrison, a beautiful Margaux at a superb price considering its quality. The 2015 Cos d’Estournel is already an iconic vintage, and the 1995 Château d’Yquem is a clear choice because of its prestige!
Victoire, Digital Marketing Assistant
2019 Côtes de Provence from Château des Garcinières: I’m already missing the summer, so here’s a light and fresh rosé that I opened at the end of lockdown with a few friends! Alva, our sales manager in Asia, has written about how rosé pairs well with Chinese cuisine such as egg fried rice, seafood and white meat. Being such a fan of Asian food, I will definitely try this out! 😊
2012 Hermitage from Maison Guigal: Another top pick that I’ve already had the chance to present! What I like about this wine is its power, its lovely tannins, and its notes of black fruit, spices and vanilla. A real gastronomic wine, this one pairs well with red meat and refined cheese.
Elsa, Marketing and Communication Manager
2015 Pinot gris grand cru Rangen de Thann Clos Saint-Urbain from Zind Humbrecht: I’ll admit that I haven’t tried it yet…but I can’t wait to! I’ve heard it’s very dry and powerful, mineral and saline, so it’ll go really well with salty dishes. I’d probably cook a dish like fish with a candied citrus sauce.
Cuvée 740, champagne from Jacquesson: this is a champagne that I know well! This one has the 2012 vintage as its base, perfectly balanced between power and finesse. Taut and energetic, it is rich in fruity and mineral flavours. This is a real gastronomic drink for me, and it goes really well with starters like smoked salmon, even foie gras. We usually opt for blancs de noirs for such a pairing, but this cuvée has the necessary vinosity.
Tiffany, Expertise and Logistics
Autumn is here and you can smell the game cooking. What could be better than a red Calcinaire from Domaine Gauby? This cuvée goes against all the stereotypes of Roussillon wines, it’s powerful and tannic. Finesse, delicacy, and aromas of dark fruit await!
For an aperitif between friends, I recommend the Kopin cuvée from Jean-François Ganevat, a surprising blend of Chardonnay from the Mâconnais and the Jura, finished off with a hint of Riesling. It pairs well with a cheese board, or maybe a dish like veal if your guests are staying for dinner.
Orlaith, International Marketing
First off, I’ve picked a Chambolle-Musigny from Laurent Roumier that I enjoy for its finesse. For a wine to drink with friends, I’d choose Albert Boxler’s Grand Cru Sommerberg. I haven’t had a chance to try it yet, but since seeing it on Instagram posts by FrenchWineTutor I’ve been dying to discover its incredible, golden colour and its exuberant bouquet. One for the cellar, I’ve chosen the 2016 Terrasses-du-Larzac by Montcalmès. Leaving this bottle to age means it’ll develop ample complexity with a stripped-back structure and silky tannins. Being Irish, I’m a big fan of seafood, so a good bottle to pair with a dish like that is the 740 cuvée from Jacquesson – I’d save this one for the end of year celebrations. I’d also pair the 2018 Chablis from Dominique Gruhier with smoked salmon for a Sunday brunch.
