Tasting the Stars – Sparkling Wine Tasting, February 2009

Alistair hosted a splendid evening showcasing excellent sparkling wines for all budgets. Guests were spoilt with not only a Dom Perignon 2000, but also a Krug Grande Cuvée NV. The real winner of the evening, however, was a Green Point Vintage Brut Rose 2004, which not only won the vote when the Dom and the Krug were excluded, but even managed to garner a few votes when they were included.

Georgian Wine Tasting, February 2009

The Wine Society’s connection to Georgia was established last year through the participation of College member (now member of Georgian Parliament) Giorgi Kandelaki. This connection has continued this year with the participation of George Tkhelidze, who hosted an outstanding introduction (with able assistance from Dianne Boodoo) to Georgia’s ancient and continuing vinicultural traditions. The favourite wines of the evening were Tbilvino’s 2003 Saperavi Special Reserve and Telavi Wine Cellar’s 2006 Icewine.

Reds of the New World Wine Tasting, February 2009

All wines of the evening are available at the newly opened OddBins at 78 Southhampton Row (near corner of Theobald’s Road). GC Wine Society Members are advised to see Mick and Nick, the owners of that location, to get 20% off any bottle they have enjoyed during this, or any other tasting!

Canadian Wine Tasting, January 2009

The overwhelming favourite of the evening was the 2005 Inniskillin Sparkling Vidal Icewine, which is also the only Canadian wine sold at Waitrose, and likely the most expensive wine served at a Club function this year. Favourite white was the 2007 Grand Pré Ortega from Nova Scotia, a surprising victor from a very new wine growing region. Favourite red was the 2006 Mission Hill Cabernet Sauvignon, the biggest wine of the evening. Of note was the new world/old world divide in the Pinot Noirs, with Henry of Pelham’s 2006 vintage having a more earthy old world sense about it compared to the new world style of Prospect Winery, which had an interestingly spicy and vanilla-like finish.

German Wine Tasting, December 2008

Thanks to Matthias for hosting this excellent introduction to the wines of Germany. The overwhelming favourites of the evening were the three Rieslings — one dry, one medium-sweet, and one a dessert wine.

The Nectar of the Gods – Dessert Wine Tasting, November 2008

Dessert wines possess higher levels of both sugar and alcohol than ordinary wines. Since alcohol is itself produced from sugar, the maker of dessert wines is faced with challenge of imparting higher sugar levels to their wines than are possessed by the constituent grapes. This tasting was organised around four of the five methods commonly employed to increase the sugar levels in a dessert wine. Three of these methods — those producing straw wines, icewines, and botrytised wines — dehydrate the fruit, resulting in a concentrated, sweeter juice when pressed. (Ironically, our exemplar straw wine, Amarone, is actually not sweet at all, as it is fortified after fermentation. It was included in the tasting nevertheless both to ensure the inclusion of a straw wine, and because it is a wine often served with dessert, if not strictly speaking a ‘dessert wine’.) The fourth method is fortification, in which alcohol is added to the wine before fermentation is complete, halting the fermentation process and leaving behind a high residual sugar content. The fifth commonly used method – the direct addition of sugar – was not represented at the tasting.

French Wine Tasting, October 2008

Amandine’s survey of French wine was the perfect start to the year. All wines tried at the tasting are available from Oddbins on High Holborn.