Alastair Sawday - Ilminster Literary Festival Speaker

As a professional Hotel & Restaurant inspector, and judge for Taste of the West I am especially delighted that, in addition to other notable authors, we have been able to secure Alastair Sawday as one of our speakers for the Ilminster Literary Festival, held this year from 30th May to 8th June.

Over the last 25 years Alastair has gained an enviable reputation for hunting out those quirky, interesting places to stay, breaking away from the norm of corporate standardisation that seems to dominate the hospitality market.

I stay away from home a great deal and always welcome somewhere that is different, whether it is for eating or sleeping. Over several decades of sleeping around the places that most readily spring to mind are those that have that indefinable 'something', which of course may not be everybody's cup of tea. We all want something different and the knack of a good hotel or B&B is to identify that and respond.

I can well recall a totally over the top 'pink' B&B in Bovey Tracy, the amazing attention to detail in Dulverton, the splendid bathroom in the Cathedral Suite at The Swan at Wells, and the waiter standing at the end of the jetty on our arrival at St. Martin's on the Isle of Scilly, with a glass of Champagne.... these places are not always the ones that gain five stars, multiple AA rosettes or Michelin stars, but you know that as a guest they have put their heart and soul into making your stay a memorable one.

The team at Ilminster Literary Festival are really looking forward to hearing Alastair talk about his experiences, and perhaps reveal a secret or two?

His mantra is .... Celebrate quirkiness and difference; Follow head and heart; Do important things, brilliantly; Bring positive energy

To this I would add my own philosophy, 'Attitude is Everything'.

In the hospitality industry not everything goes to plan all of the time; it is how you deal with the situation that counts.

Linda Piggott-Vijeh - Service Matters

From the Vine - Pass the Port

My trigger for visiting Oporto was a bottle of Cockburn’s 1963; a classic year, but at £150 well past its best. No-one had warned me about the hills and it took considerable stamina to taste 55 ports in just three days. I returned with 17 different ports from 13 different producers, having barely scratched the surface.

Port, a fortified wine produced in Portugal’s Douro valley, is ranked alongside the world’s finest. Grape spirit is added during production to stop fermentation early, retaining some sugar, producing a sweet wine around 20%abv alcohol.

Although 18th centurywine growers and landowners were Portuguese, we British bought the wines,
aged them in Oporto, and handled their export; familiar names are Grahams, Taylors, Sandeman
and Cockburns. As many port producers are now owned by conglomerates I sought out smaller
producers, with styles and prices to suit everyone.

The main styles are Ruby, Tawny and White, with Rosé being a recent innovation. Most ports are made from a blend of wines from different years, the exception being Colheita, using grapes from a single year’s “vintage” harvest.

Within each port style there are a number of categories:
Aged (10yr, 20yr); Reserve; Late BottledVintage (LBV); Crusted; Single Quinta (single vineyard).

Although over 100 grape varieties are approved for Duoro wine making, five varieties are usually
used for port – Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga
Nacional. White port is a blend of white grapes.

Several port houses now offer ports made from a single grape variety, blends such as Graham’s
“6 Grapes”, or Quinta do Portal’s “29 Grapes”.

Colour can vary fromlight brown to rich ruby red, dependent upon age and use ofwood; a comparative tasting can be enlightening as the taste can vary from very sweet to extra dry.

Vintage years are only declared in exceptional years. For those wishing to invest in port, the 2011
vintage is said to be stunning, with the classic character of a good vintage year, with finesse and
polish. Ready for drinking in the next five years, it will keep for another 20. At under £100 a bottle,
prices are not steep for this quality.
Each style has an optimum serving temperature:

Quinta De La Rosa, 10 yr. Old Tawny – £21.50 (The LittleWine Shop, Taunton) – creamy on the
palate, with oodles of chocolate, berries and nuts.
Quinta De La Rosa Finest Reserve – £21 (Tim’s Wines, South Petherton) – deep ruby with plenty
of forward fruit, full bodied with a long dry finish.
Churchill’s LBV 2005 – £21 (Ilminster Book Shop) – herbal, pine notes on the nose, with
pomegranate and chocolate on the palate.
Krohn Colheita 2001,Wiese & Krohn – £18.84 (Rodney Fletcher Vintners – David Hinmer 01460
66165) – award-winning, like soft toffee on the nose, caramelised berries and dried figs on the palate.
Burmester Extra Dry White – £8.75 – strawcoloured, with tropical fruits and citrus. Dry, fruity and smooth.
Quinta Santa Eufemia, 20yr. OldWhite – £27.20 (50cl.) – great complexity from wood ageing, yet
fresh in the mouth.
Quinta Do Estanho Special White Reserve – £15 – Golden amber, with tropical crystallised
fruits and spice on the nose. Balanced sweetness and acidity, long and delicate.
Kopke – the oldest port house still operating, whose speciality is Colheita ports.

Article as seen in Somerset Living Page 46| Living FOOD & DRINK - Feb 2018

Fabulous Franciacorta

Linda Piggott-Vijeh discovers the best bubbly, perfect for any celebratory occasion

When in the mood for celebration, my desire for bubbly tomark the occasion, in particular Champagne, is well recorded. Of course, not everyone’s pocket can run to such luxury. Do be aware though that despite the many supermarket offers that fill the shelves around this time of year, the cheaper offerings make for poor drinking. If real Champagne is your tipple, you should reckon on around £30 a bottle to be sure of something memorable.

If your budget means that you can only afford to splash out at around £10 a bottle, Cava, the Spanish sparkling wine from Catalonia, is a better bet.

I have long since tired of the ubiquitous Prosecco. The market is so flooded that much of it is of poor quality.

On a more positive note, this festive season, during a memorable trip to the opera at La Scala in Milan, I discovered a credible bubbly alternative in the wines of Franciacorta, which enjoys DOCG (Denominazione di OrigineControllata e Garantita) status. DOCG is the highest classification for Italian wines. It denotes controlled production methods and guaranteed wine quality.

Situated in the hills of the Brescia province, lying to the south of Lago d’Iseo, the name Franciacorta is derived from an ancient term, “franca curte,” that was applied to a monastic property in the district, which, as an ecclesiastical possession, was free or “franco” of taxes.

The recent international success of these sparkling wines owes much to the méthode champenoise technique of making them. The introduction of this step, with a secondary fermentation carried out in the bottle, has enabled the area to improve the quality of wines already benefiting from outstanding soil characteristics and a highly favourable microclimate.

During my visit I took every opportunity to try as many as I could. One unforgettable evening was spent in a tiny bistro where, invited to a tasting, I sampled the wines of vineyard 1701.

The owners of the vineyard, brother and sister Federico and Silvia Stefini, were generous in plying us with samples of several of the six wines they produce, totalling around 60,000 bottles per year, produced from grapes grown on their 10-acre site. The name 1701 stems from the fact that this was the first documented date of winemaking here. The vineyard was revived in 2009 by two enthusiastic brothers who believe in the principles and methods of organic and biodynamic viticulture. Their efforts were rewarded when in July 2016, 1701 obtained its official biodynamic/organic certification and the vineyard has gained numerous international awards. Made from two of the traditional Champagne grape varieties, Chardonnay and Pinot Noir, the wines are available in the UK through importers Les Caves de Pyrenes, and range in price from £15 to around £40.

Look out for their Satèn, made in a style typical of the region. Also worth trying is Sullerba, an old vinification method where the lees remain in the bottle, unfiltered and not disgorged. Made from 100% chardonnay, it is fermented in steel tanks and terracotta amphorae, then transferred into a bottle, using the must of the same vine for second fermentation, and aged for a minimum of 18 months. Their latest offering is Surnàt, which is vinified entirely in amphora.

Other Franciacorta wines to look out for are: Berlucchi Cellarius(2011, £19), La Rotonda Satèn (2013, £20), La Rotonda Dizeta (2009, 12.5%, £25), Ca’ del Bosco Millenium (2006, 12.5%, £36), Montedelma Rosé (NV, £22) and Cavalleri, Blanc de Blancs (NV, 12.5% £30).

The wines are not inexpensive, but will make an interesting alternative for quality bubbles.

Original Article : Somerset Living Magazine - January 2018.  Pg.48| FOOD & DRINK 

FABULOUS FESTIVE FRANCIACORTA - MILAN WINE TASTING

When in the mood for celebration my desire for bubbly to mark the occasion, in particular Champagne, is well recorded. Of course, not everyone’s pocket can run to such luxury. Do be aware though that despite the many supermarket offers that fill the shelves around this time of year, the cheaper offerings make for pretty poor drinking. If real Champagne is your tipple, you should reckon on around £30 a bottle to be sure of something memorable.

If your budget means that you can only afford to splash out at around £10 a bottle, Cava, the Spanish sparkling wine from Catalonia, is a better bet; although the current conflict may give you pause for thought, depending on your political views.

At the more modest end of the scale, I have long since tired of the ubiquitous Prosecco that seems to have dominated the market in recent years. To be honest the market is so flooded that much of it is of poor quality.

On a more positive note, this festive season, during a memorable trip to the opera at La Scala in Milan, I was delighted to discover a credible bubbly alternative in the wines of Franciacorta (pronounced franchacorta), which enjoys DOCG status.

Situated in the hills of the Brescia province, lying to the south of Lago d'Iseo, the name Franciacorta is said to have been derived from an ancient term, "franca curte," that was applied to a monastic property in the district, which, as an ecclesiastical possession, was free or "franco" of taxes.

The recent international success of these sparkling wines owes much to the methode champenoise technique of making them. The introduction of this step, with a secondary fermentation carried out in the bottle, has enabled the area to improve the quality of wines already benefiting from outstanding soil characteristics and a highly favourable microclimate.

During my visit I took every opportunity to try as many as I could. One unforgettable evening was spent in a tiny bistro where, invited to a tasting, I sampled the wines of vineyard 1701, accompanied by 18 different courses of fried foods, all served on dinky paper plates. This concept of bubbly with fried foods seems to be a very popular one and it required some stamina I can tell you; we left at 11.30pm, not having got as far as dessert.

The owners of the vineyard, brother and sister Federico and Silvia Stefini, were generous in plying us with samples of several of the six wines they produce, totalling around 60,000 bottles per year, produced from grapes grown on their 10 acre site.

The name 1701 stems from the fact that this was the first documented date of winemaking here. The vineyard was revived in 2009 by two enthusiastic brothers who believe in the philosophy of the principles and methods of organic and biodynamic viticulture. Their efforts were rewarded when in July 2016, 1701 obtained its official biodynamic/organic certification. It is still the only vineyard to have achieved this in Franciacorta. The wines are testament to the benefits of an environmentally friendly approach; a healthy, living agriculture that improves and enriches the soil, without the use of chemicals such as herbicides and pesticides. Since its very first vintage the vineyard has gained numerous international awards. All well-deserved, if the wines I sampled are anything to go by, and very expressive of the terroir.

Made from two of the traditional Champagne grape varieties, Chardonnay and Pinot Noir, the wines are available in the UK through importers Les Caves de Pyrenes, and range in price from £15 to around £40. Most of their wines are, unusually, zero dosage.

A number of the wines are left in contact with the lees for a minimum of 30 months, far longer than regulations stipulate. Of note is their limited-edition vintage, which spends a minimum of 40 months on its lees.

Look out for their Satèn, made in a style typical of the region, with only 5 bars of pressure in the bottle, so less effervescent than some.

Also worth trying is Sullerba, an old vinification method where the lees remain in the bottle, unfiltered and not disgorged. Made from 100% chardonnay, it is fermented in steel tanks and terracotta amphorae, then transferred into a bottle, using the must of the same vine for second fermentation, and aged for a minimum of 18 months. Their latest offering is Surnàt, which is vinified entirely in amphora.

Other Franciacorta DOCG wines to look out for are:-

·         Berlucchi Cellarius, 2011, £19

·         La Rotonda Satèn, 2013, £20

·         La Rotonda Dizeta, 2009, 12.5%, £25

·         Ca’ del Bosco Millenium 2006, 12.5%, £36

·         Montedelma Rosé, NV, £22

The wines are not inexpensive, but will certainly make an interesting alternative for those seeking quality bubbles to get you in the mood for celebration.

Wines to go with Roast Dinner

When I recently heard that Red Tractor had launched a campaign calling for us all to ‘Save Sunday Lunch’, I knew we were in trouble. Such marketing initiatives are always in response to falling sales, no matter what the sector.

I am of an age to remember when as a family we would all sit down to a Sunday roast. In our case it was usually chicken, unless it was a special occasion, because money was always tight. It was the one time in the week, long before Sunday became just like any other day of the week, that we would all gather round the table together; with the promise of a post-prandial snooze in front of the fire for the adults, while we were assigned to washing up duties.

Nowadays, people are much more likely, if they have Sunday lunch at all, to troop down to the pub. No slaving over a hot stove, or piles of washing up to get to grips with; but, no cold leftovers for Monday either!

In this fast paced 24/7 society, we all lead quite different lives now. The latest news, that a good old British Sunday roast no longer even makes it to the top five of our favourite dishes, has been like a call to action for me. With a bit of planning and careful shopping, a Sunday roast does not necessarily have to be time consuming or expensive.

So, this month, I feel honour bound to make an effort to support our local meat industry and enjoy once more a roast with all the trimmings.

To encourage others to follow suit, here are my suggestions for matching wine styles; compensation for all of that hard work in preparing a feast fit to remember.

When we think of a Sunday roast, beef is probably the meat that comes most readily to mind, if for no other reason than that it provides the perfect excuse to enjoy a proper Yorkshire pudding. Go easy on the horseradish though, as it will kill any wine.

Beef doesn’t need a big, heavy hitting wine to ‘beef it up’. Many of the popular New World wines produced from single grapes varieties can be full of alcohol, and ‘full on’ in terms of flavour but I prefer something little more subtle. You can’t go wrong with a full-bodied, dry red wine, such as a straight forward Bordeaux Claret. Where Bordeaux is concerned, it is the blend of grape varieties used (Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec) that give the wine more interest and the presences of tannins works well with a succulent joint of beef.

Alternatives such as a Rhône red, an Argentinian Malbec, or a Spanish Rioja with some age will also work well. One plea from me; if you like your meat cremated then choose something other than beef, it is a crime to cook it to death.

Although it is not my favourite meat, any time someone mentions pork to me, my first thoughts leap towards the lovely crunch of a bit of crackling; it is something I can never resist, despite having broken three teeth on it in recent years. Where pork is concerned, there is always the constant argument as to whether or not it counts as a red or white meat. Pork is very versatile, lending itself to all kinds of preparation so the choice of wine is very much an individual one, according to how the animal was reared, the cut you are eating and how you choose to prepare it. Whilst pork tenderloin can be bit dry, other cuts will respond well to a wine that can cut through the fat. For a traditional roast joint, a light red such as Beaujolais or Pinot Noir with its earthy character, will not disappoint. If opting for a white wine, and with a lovely roast gammon joint in mind, I would stay away from an oaked wine; an uncomplicated Chardonnay will do the job nicely, but my personal favourite is a dry Gewurtraminer. For those of us who like a bit of apple sauce on the side, a local cider would be the perfect match.

Chicken is often the cheap and cheerful option for a Sunday roast, especially if you have a crowd to please and are on a budget. Do be mindful though that, unless you opt for a supermarket vacuumed-packed bird on special offer, a really good free-range chicken can set you back around £15 but the difference in taste is remarkable. A roast chicken to me means a crispy crackly skin, the parson’s nose, which we all used to fight over as children, and my favourite bit, the wings. Full-bodied whites are the way to go here, and for something a bit different, I find Viognier or a white Rhône are a good match. If, however, you choose to opt for a tried and trusted Chardonnay which, due to is versatility, seems to have an affinity with many foods, it is worth looking at some of the wines now emerging from Chile and Argentina.

Last but not least, my favourite meat of all, lamb. I confess that I find the ubiquitous lamb shank a bit of a bore, if for no other reason than that I prefer my meat rare. Give me a rack of pink salt marsh lamb or a leg of lamb cooked over a spit with lashings of garlic and rosemary and I am transported to heaven. Lamb can be expensive but a pot roast shoulder can be delicious, and a good old-fashioned lamb neck stew is just the job for a cold winter’s day (saves on the washing up too!). Roast lamb can stand up to a rich, full bodied red and goes brilliantly with a spicy, peppery Shiraz. For a real treat, splash out on a fine bottle of red Rioja Reserva, a premium Californian red Zinfandel or a grand cru St-Emilion from Bordeaux. Watch out for the mint sauce, which can alter the taste of any wine.

Is Gambling Responsible For The Massacre?

In the wake of this week’s events in Las Vegas, it is time that the problems relating to gambling are acknowledged, in much the same way that attention had been given to the issues surrounding smoking and alcohol consumption.

In the UK it has been some years since restrictions were placed on the advertising of alcohol or tobacco products.

When it comes to gambling though, different rules seem to apply, particularly in relation to the promotion of online gambling sites. Whilst local authorities can exert some influence when it comes to approving applications for gambling premises licenses, our government appears to turn a blind eye to the huge increase in the promotion of online gambling sites through popular TV channels. Increasingly, these sites for bingo games and online casino activity, endorsed and promoted by household names, are shown late at night on channels likely to be viewed by the more vulnerable in society; lonely, isolated and struggling financially.

Whilst those operating the premises that litter our high streets are required to demonstrate that they have appropriate measures in place to protect the punters, there appears to be no such constraints for online sites. It must surely be time for the Advertising Standards Authority to flex its muscles when it comes to the current trend for the advertising and promotion of online gambling.

I have been affected personally of uncontrolled gambling. My brother, who I was very close to, took his own life 9 years ago. It was only after his death that I became aware of the extent to which he had succumbed to the temptation of online gambling. Even after his death, the offers of more credit still kept coming, to the tune of £60,000. The effect on his family was devastating and long lasting

Like many people, I like a flutter every now and again, but I know that uncontrolled gambling can destroy the lives of all of those involved. In addition to debt, it can be the mental toll it takes on gamblers that has a wider impact, often leading to alcoholism, mental health breakdown and, as in the case of this horrendous mass shooting, violence on an unprecedented scale. 

How can any of us continue to condone this? End the promotion of online gambling sites now.

Samaritans - just a bunch of do-gooders?

In the past, Samaritans did not talk openly about their volunteer work; in part, this was to retain a sense of anonymity. 

In recent years however, although many do prefer not discuss their involvement, Samaritans are free to talk about what they do and the important role it plays, particularly when it comes to mental health.

Ii is disturbing to read that Taunton Deane has one of the highest rates of suicide in the country. 

Statistics from the Office for National Statistics show that between 2014 and 2016 a total of 42 people in the area took their own lives; 15 suicides for every 100,000 people living in Taunton Deane, compared with the national average of 10 for every 100,000 people.

As the branch marketing and PR person for Taunton & Somerset Samaritans, I am aware that Samaritans as an organisation needs to ensure that people know who we are, what we do, where we are and why we do what we do.

I have been a Samaritan for almost 9 years, one of a local team of almost 100 who give their time to support those in need. It would be very difficult to pigeon-hole any of us, such is the diversity of my fellow volunteers. Some are as old as the hills, having been involved for decades; others are fresh faced youngsters just embarking on adulthood. It would be trite to say that we all ‘want to give something back’ and label us as a bunch of do-gooders. I decided to join my local branch because, having found out more about what Samaritans does, it seemed a no-brainer. Why, having had two members of my family commit suicide, would I not want to help prevent others having to go through the same thing? 

I am involved in a number of voluntary organisations and know that as our lives become increasingly busy all of them struggle to recruit.

To get the word out, I meet up regularly with others from across the South West to exchange ideas, looking at ways that we can continue to reach out, if only to dispel the myth that Samaritans is just for those who are suicidal. This is not the case at all.

Samaritans is there to offer a confidential listening ear to anyone who needs someone to talk to about whatever it is that is troubling them; to explore their feelings without being judged. This could be about health, work, family, personal relationships, school or college, money matters, addiction. The list in endless.

The burden of volunteering is not too onerous, just four shifts a month, the training is top notch and the people I work with are great.  Whether I am on duty, giving a talk, or running a quiz to raise much needed funds, my involvement with Samaritans is the most satisfying thing that I do. 

Whilst Samaritans may not be for everyone, we are indeed in your corner when the chips are down.

Call Samaritans on the free phone number – 116 123

Email - jo@samaritans.org

Visit us - 16 Wood Street,Taunton, Somerset TA1 1UN (9am – 9pm)