DIVIDED BRITAIN

The discussion over the reasons given for those who voted Brexit seem to be relentless.

I own a modest property in France, and someone who voted leave, I really resent the suggestion that, certainly in my case, it was largely because of immigration. I feel strongly that we should regain our autonomy and the ability to trade freely.

I believe that where we have gone wrong is, because of the animosity of those who are opposed to any immigration, our lack of actively encouraging integration.

When I visit France, the onus is on me to fit in with their customs and culture; hence my attempts at speaking the language, which is much appreciated by everyone I meet, and my wholehearted approach towards embracing their local customs. I have benefited greatly from my exposure and have done my subversive best to change their views towards us Brits; gifts of English wine, cheese and local delicacies give cause for much amusement and break the social ice.   

However, this is all a two-way street. This week, during his visit to the USA, Nigel Farage used the example of Oldham to demonstrate the deep divisions that exist in some areas of Britain. Much of the fault lies with us as for too long we have put up barriers to integration for those who choose to come and live here; it is no wonder that despite being in the UK for decades, many immigrants have little knowledge of our culture, and in the face of hostility find comfort in mixing with others from their own culture who are willing to engage with them and understand their position.

Whether we like it or not, a certain amount of immigration is necessary, and we must be pro-active about how we handle it to achieve the best outcomes for all concerned. Almost 20 years ago I started up the first English language classes in my local town, and also in the factory where many of the recently arrived immigrants were working. Without exception there was an eagerness to learn the language and settle in, despite a large amount of resistance from the local community.

Look at this way, if a child joins a new school there is rightly an obligation on those already at the school, teachers, pupils and other staff, to make an effort to welcome them and ensure that they settle in as quickly as possible.

Why should this be any different within a local community?

Putting it another way, perpetrators of the current divisive atmosphere seem to ignore the significant number of Brits who own homes abroad yet fail to learn the language and still insist on access to a ‘British’ pub, fish and chips and a fry up for breakfast. Pot, kettle and black come to mind.

LOVELY LIQUEUR

Your chocolate and tipple fixes can come together to create

something deliciously beautiful for your sweet teeth

Lent, the 40-day period between Ash Wednesday and Holy Saturday devoted to fasting, abstinence and penitence, commemorating Christ’s wilderness fasting. I have been known to give up chocolate for Lent and by the time Easter Sunday arrives I am champing at the bit for something sweet, usually in the form of an Easter egg, or two. 

However, as a grown up, in age if not in temperament, my thoughts now turn towards other ways in which to get my chocolate fix, while indulging in a little alcoholic refreshment at the same time. 

When it comes to a tipple, I am always keen to explore unexpected links; in this case with the fashion industry. At the time of writing we have seen the launch of Fashion Week in New York, London, Milan, and Paris. 

Apparently, the hottest shade for this winter, pioneered by Victoria Beckham no less, has been chocolate brown. Rich and dark as its name suggests, chocolate is officially the new black. Naturally, when a bunch of fashionistas get together, they will want to party, so with admittedly a very tenuous link, in an effort to keep up with changing trends, and the constant urge to develop and market “new” drinks, chocolate liqueurs have been gaining popularity, so here are a few to tempt your taste buds.

Baileys – Chocolat Luxe Liqueur – £12, 15.7%abv. (50cl.) This is sure to appeal to lovers of Baileys Original Irish Cream, with its Irish whiskey base, joined by the addition of cream, Madagascar vanilla and Belgian chocolate. It is described as being “a decadent treat, like pure, unadulterated molten chocolate, a luxurious velvety experience”. 

Aber Falls – Coffee & Dark Chocolate Liqueur – £19, 20.6%abv. (70cl.) This rich, indulgent liqueur from Aber Falls in Abergwyngregyn, Wales is inspired by the popular Espresso Martini. It aims to balance the roasted, aromatic coffee flavour with the bittersweet hints of dark chocolate. Smooth as silk and rich in flavour, with a sweet finish, the makers recommend combining it with dark rum and whisky aged in Sherry casks.

Briottet – Creme de Cacao (White) – £21.10, 25%abv. (70cl.) This is a high-quality cocoa liqueur from a French artisan producer. All their range have proper “real” fruit flavour integrity, tasting of the fruit or bean itself, not some “manufactured” flavouring. In this case, a lingering dark chocolate flavour with a little spice and vanilla. Made with cocoa beans from Ghana which are roasted and then macerated in alcohol, it is crystal clear in colour and has a delicate milk chocolate aroma. 

Jaffa 2512 – Not Terrys Chocolate Orange Gin Liqueur – £27.10, 20%abv. (50cl.) Sweet, yet with a zesty freshness, juniper, cocoa and orange botanicals marry well with the incredible chocolate notes on the nose; deliciously smooth, with a finish that leaves you wanting more.

La Maison Fontaine – Chocolat – £27.50, 25%abv. (70cl.) As an Absinthe lover, I was thrilled to discover this, inspired by a hand-written recipe for Creme de Cacao found in a recipe book dating back to the 1920s. It has been carefully refined using a combination of the Pontarliergrown Grande Absinthe and the finest chocolate infusion. A unique soft liqueur, its sweet richness, combines with notes of absinthe and chocolate to create the perfect after dinner drink to enjoy neat or poured over ice.

https://drive.google.com/file/d/1L-r_13ILPZDlaVGZX5GIhVGbuTbzpucQ/view?usp=sharing

ARTICLE FEATURED IN SOMERSET LIVING - APRIL 2019

2019 Edited Version Easter Wine With Lamb

With falling temperatures this week, typical now that the children are on holiday, it's hard to believe that Spring is really here, bringing with it long awaited warmer, sunnier weather.

For me, at this time of year the joy of seeing young spring lambs gambolling in nearby fields makes me question my own ethics. But, lamb is my favourite meat and I find it impossible to resist both it’s mouth watering aroma, and its diversity in the kitchen.

Easter is one of only a few occasions during the year when families seem to make the attempt to get together, warranting that bit of extra effort. So for many of us, it just has to be English roast lamb; if we can still afford it.

The tender, sweet and succulent flavour of young spring lamb, marries well with wines full of juicy red berry flavours. However, do remember that how the lamb is prepared and cooked will alter the specific wine needed for a good match.

Ever the optimist, here are some suggestions to put a spring in your step over the Easter holidays.

Roast spring lamb has a delicate flavour, and if red is your preference then go for a light bodied, young fruity red, a Beaujolais cru or a classic Burgundy perhaps, with bright cherry, mineral, and spice.

To go with a juicy roast, redolent with rosemary and garlic. Cabernet's minty/herbal character goes well with the grassiness of lamb; whilst Zinfandel stands up well to garlic.

Pinot Noir works well, especially if the lamb is not too lean or overcooked, or an unoaked Tempranillo, with a bright, fruity character.

I prefer the flavour of shoulder to leg (unless roasted to a succulent rare pink, on an open spit!) but it can be fatty and struggles to stand up to the bolder wines that go well with beef, clashing with the tannins, giving an unpleasant astringent taste.

So, if you go for a "big” red, it should be sufficiently barrel-aged and mature for the tannins to have mellowed, such as a Pauillac or St. Emillion . From Spain, you can't go far wrong with a Ribera del Duero.

Lamb that is cooked medium to well done will work better with a younger, more fruit-driven wine, such as a young red Bordeaux, a Rioja reserva, or a Chianti Classico, which can possess an earthiness that flatters lamb’s meaty complexity.

I'm always looking for the opportunity to plug my favourite tipple. So, if you plan to serve a dry vintage rosé champagne with your lamb, I'd be a very happy girl, and willing to accept an invite.

If white is your preference, lamb will go well with a full bodied oak aged white bordeaux, or a lightly oaked chardonnay, but steer clear of New World offerings, as these wines tend to go a bit overboard with the oak.

Not all of us are wine drinkers, so a strong Trappist beer (Orval, Chimay Rouge), or an ale such as 'Duchesse de Bourgogne' should please beer lovers.

By the time you get to pud, which may well be chocolate based and difficult to pair with wine, try the sweet red vin doux naturel, Maury, from the South of France.

For something lemony, like a tart, a late harvest riesling has the acidity to cope with the sharp tartness, and Asti is always popular, adding a festive touch.

Fleurie, Domaine Julien Sunier, Beaujolais Cru, France. Medium bodied and very elegant, with lovely peppery notes on the nose, A perfect balance of fruit and acidity, with good persistence.

Vosne-Romanée, Domaine d'Eugénie, Burgundy, France. This lovely fruity Pinot Noir with its gamey, earthy character, is ready for drinking. A wine with finesse.

Villa Maria - Single Vineyard Taylors Pass Pinot Noir, New Zealand. Stylish, with a seductive perfume of red fruit and cherry. Powerful on the palate, but well balanced.

Berrys' Pauillac, Chateau. Lynch Bages, Bordeaux, France. Dominant blackcurrant and mint on the nose and ripe fruits on the palate. Rich and powerful, yet restrained and elegant. with a long finish.

Château Bellevue , St Emilion, Bordeaux, France. 98% Merlot, with a rich, generous nose and luscious, spicy fruit on the palate. A solid structure, yet refined.

Avaniel, Bodegas Monteabellón, Ribera del Duero, Spain. Made from young Tempranillo vines, giving a fresh bold fruit character. Medium-bodied, without tannins, giving a smooth wine.

Antinori Marchese Antinori Chianti Classico Riserva, Italy. Made from 90% Sangiovese, 10% Cabernet. Fragrant and fresh, with notes of exotic fruit and a hint of liquorice. Supple, round, and soft in texture.

Chassagne-Montrachet, Chateau de Puligny-Montrachet, Burgundy, France. This Chardonnay has real concentration on the palate and citric notes. Well constructed with good body, length and depth.

Chateau Brown Blanc, Pessac-Léognan, Bordeaux, France. Beautifully aromatic, twith a nutty richness, smoky hazelnut notes and good acidity.

Chateau Saint Roch, Maury Rouge, France. 100% grenache. Lovely and silky, with flavours of baked fruits, prune and cinnamon. Round on the palate, with a touch of acidity to prevent cloying.

Cloudy Bay Late Harvest Riesling, Marlborough, New Zealand. Indulgent, rich and aromatic; aromas of honey, nougat, and orange blossom. Luscious ripe fig and apricot, with a long finish.

Orval, Belgium. Limited supply, intensely aromatic, dry character, with a pronounced hoppy aroma.

Chimay Rouge, Belgium. Unpasteurised, with a light, fruity apricot aroma. Silky on the tongue, with refreshing bitterness.

Duchesse de Bourgogne, Belgium. A blend of 8 and 18 months old ales, following maturation in oak casks. Unpasteurized.

Veuve Clicquot La Grande Dame Rosé, Champagne, France. Extraordinary Pinot Noir dominant. Strawberry, pink grapefruit, and peppery, cinnamon notes. Exceptional smoothness and complexity.

Easter 2019 - Matching Chocolate With Wine

Easter signals the end of Lent and after a period of self-denial, having abstained from some of life’s little luxuries, such as chocolate or wine, I relish the opportunity for a little indulgence.
If like me, you love both chocolate and wine, and want to enjoy them together, finding that perfect match can pose something of a challenge. Whilst we do not often consider chocolate to be a natural match with wine, this Easter, as you break your ‘fast’ with an Easter egg or two, it is worth exploring wine and spirit options that you might find surprisingly enjoyable. 

There are some interesting combinations that can be a match made in heaven but do steer well clear of dry white wines.  It is worth making the effort to find a pairing that ‘complements’ rather than ‘contrasts’; matching lighter, more elegant flavoured chocolates with lighter-bodied wines, whilst stronger tasting, more full flavoured chocolate, can stand up well to a more full-bodied wine.

The real treat for connoisseurs comes with dark chocolate; the glossy shine, that tantalising, intense aroma, the snap when you break it. Whatever your choice, the general rule is that the wine should be as sweet as, or even a little more so, than the chocolate.

To entertain family and friends, a chocolate-tasting and wine pairing session can be fun, and given my passion for both both food and wine, I am often lucky enough to receive wine or foodie gifts as presents. I was recently given a slim metal box of ‘Chocolates for Wine’ (£10.99) which contained 12 hand-made chocolates of 6 different cocoa-blends specially designed to enjoy with different wines. The perceived quality of chocolate largely depends upon the cocoa content present; this offering had milk chocolate from Java (34% cocoa), Costa Rica (34% cocoa), and Venezuela (43% cocoa), and dark chocolate from Ecuador (51% cocoa), Santo Domingo (71% cocoa), and Ghana (84% cocoa).

Also available is Brix Chocolate 4 Flavour Gift Set (£22). This collection features a complete wine and chocolate tasting guide, along with 4 different flavours of chocolate, and Green & Blacks Taste Collection (£11) would make an interesting alternative to the usual Easter egg. It has the advantage of being Fairtrade too. 

If you want to really push the boat out then go for Valrhona Grands Crus Dark & Milk chocolate squares gift box (£35.95), which gives details of all 66 tasting squares of milk and dark single origin chocolates, such as Manjari, Abinao, Guanaja, Alpaco, Bahibe & Tanariva

As a general rule, the darker the chocolate and the higher the cocoa content the punchier the wine, and the grape variety, it will stand up to.

Extra dark chocolate (70%+) – Cabernet Sauvignon, Bordeaux Red, Barolo, Malbec, Cabernet Franc, Touriga Nacional, Super Tuscans, Amarone, Barbaresco, Nebbiolo, full bodied Shiraz. This also pairs well with strong, spicy single malt whiskies, generally those aged in sherry casks, such as Bruichladdich, as well as Cognac and Armagnac

Medium Dark (60%-70%) - Merlot, Shiraz, Zinfandel, Chianti, Rhone Red, Brunello de Montalcino, Montepulciano, Sangiovese, Tempranillo (Rioja), Grenache, Carmenère, Mourvedre. When it comes to spirits, Talisker Storm, Bowmore, or Chivas Regal 12-year old Scotch Whisky, as well as Drambuie, are a good match. Award winning Japanese whiskies are also now much sought after, so for something different give Yamazaki a try.

Smooth Dark (54% - 60%) – Demi-Sec Champagne, Riesling, Pinot Noir, Vintage Port, Prosecco, Beaujolais, White Port, LBV Port, Tawny Port, Ruby Port, Aligoté, Viognier, Chenin Blanc, Gewurtztraminer, Semillon, Pinot Gris. When it comes to spirits, sweeter whiskies, aged in bourbon casks, such as Glen Moray 12-year old, and many of the Irish Whiskeys that are available would be good.

Milk chocolate (46% - 54%) - Port, Pedro Ximenez Sherry, Rosé, Late Harvest Wines, Madeira, Tokai, Sauternes, Muscat, Asti Spumante. Now we are into the realm of whisky liqueurs and smooth whiskies with caramel or vanilla tones, such as Monkey Shoulder, Glen Grant 16-year old, or Glenlivet 12 year old Scotch Whisky.

FOIL LIBRARY LITERARY DINNER 13TH APRIL 2019

Food. Without it we would not survive. The same might be said of literature. Throughout the centuries, whether fact or fiction, it has nourished our souls. That the two should be so inexplicably linked should therefore be no surprise. 

In selecting dishes for tonight’s meal, from authors ancient and modern, I have aimed to bring together memorable moments in which food has played a part in enabling some of our greatest authors to tell their tales. 

Full article here : 
https://drive.google.com/file/d/156pYfl6PpCE9zHfh1a53Arszdj7e0C0z/view?usp=sharing

It was great to cook this literary themed meal which raised £400! 😊