Author Archives: Alison Chadwick

This September, Tanners is running a series of tutored wine tastings at the Ludlow Food & Drink Festival. The aim of each tasting is to inform and inspire. No wine knowledge is assumed and each presentation will be down to earth and informal. We have put together a varied programme giving you the opportunity to explore some of the world’s best wine producing regions and iconic grape varieties and discover the perfect wines for special occasions.

Each session lasts about 1 hour and you will have the opportunity to taste 6 wines. Tickets are available from the Festival website.

The Food & Drink Festival is offering Tanners customers £1 off entry passes into the castle. To qualify you must buy your tickets online and enter Tanners into the discount code box at the checkout.

If you’re coming from further afield, we are told that all hotels in Ludlow are booked up already. Please don’t let that put you off though as there is plenty of excellent accommodation in Shrewsbury and Hereford both of which are an easy train ride from Ludlow (and of course are home to two excellent branches of Tanners!).

Here's what's on:

Friday 7^th September

2pm: Chardonnay and Pinot Noir – The Influence of Burgundy £15

If you like Chablis but not Chardonnay then this is the tasting for you! Discover why Burgundy is one of the most important and influential wine regions whose key grape varieties, Chardonnay and Pinot Noir, have been used to great effect throughout the world.

4.30pm: ‘Old World’ versus ‘New World’ Wine Styles £12.50

 If you buy Aussie Shiraz, why not try a Syrah from the Rhône Valley instead? Same for New Zealand Sauvignon, how does it compare to a white Bordeaux? Same grape, very different styles of wine – come to this tasting to contrast and compare for yourself.

7pm: Champagne & Sparkling Wine £15

Discover how vintage champagne and sparkling wines can vary in style and price. Which is best for your celebration?

Saturday 8^th September 

4.30pm: Great Wines on a Budget £10

How can you tell if a lower priced wine is actually any good? Do you always get what you pay for? Come to this tasting to try some wines that will always impress, even on a shoestring.

7pm: Wine and Cheese £15

You’re having a cheese and wine party? But did you know that not all wine goes with all cheese? Come to this tasting to discover some pairings made in heaven. Cheeses will be supplied by Battlefield 1403 which was listed in the Independent newspapers' top 50 Best Delicatessens supplement (26/02/11).

Sunday 9^th September 

3pm: Wines to go with Sunday Lunch £12.50

Let us give you some tips about matching wine to your roast or your casserole. It’s probably a bit early for this, but there will be lots of advice on Christmas lunch wines too!

Buy your tickets now >

Do you love wine? We're guessing 'yes' because you're reading our blog... do you love chocolate? Highly likely... so here's something to brighten your rather soggy May!

You may remember that I wrote a blog, about a year ago, all about the fun I had at the ‘Academy of Chocolate’ Awards in London. I had been invited by Sarah Jane Evans MW of BBC Good Food Magazine, to be a judge for the day. It was hard work (no, really) and it opened my eyes to just how much choice there is beyond the usual selection you see every day on the High Street. The results for 'best chocolate' in various categories, are on the Academy of Chocolate website and they really highlight how, like wine, if you delve beyond the big brand names, the best are often the ones made by artisan producers.

Fast-forward a year and we've kept in touch with Sarah Jane. In association with The Chocolate Gourmet of Ludlow and Shrewsbury, we're thrilled to announce that she is visiting us in Shrewsbury to host a rather special tasting! Here's what you need to know:

Who? Sarah Jane Evans MW is the wine writer for BBC Good Food Magazine, co-founder of the Academy of Chocolate and author of 'Chocolate Unwrapped, a tasting guide to the world’s top chocolate bars'.

What? A Tutored Chocolate and Wine Tasting with Sarah Jane. Tickets £25 each.

When? Thursday 31st May 2012 at 7pm (prompt - sorry we lock the doors)

Where? In our Tudor ‘Clive Tanner Room’ at Tanners Wines, 26 Wyle Cop, Shrewsbury SY1 1XD

Why? So that you can discover the similarities between chocolate and wine, learn how to taste chocolate like a pro and decide for yourself whether wine and chocolate go together and if so, how they can. 

If this is sounding rather appealing then all you need to do is decide who to bring with you! You can book your tickets now either by visiting us at Tanners in Shrewsbury or by telephoning 01743 234455.

(Please note - tickets, as always, are limited with only 36 available and we suspect they might be popular!)

At the start of 2012 our Tanners branches introduced their ‘six step plan’ to ‘improve your wine knowledge’. OK, so the ‘six step plan’ bit might sound like we are encouraging you to stop enjoying wine, but actually the opposite is true!

They key, we think, is to learn more about wine in order to fully appreciate it. Lots of people first come to Tanners wanting to improve their drinking but not necessarily knowing where to start. That is why we are running half a dozen six-weekly promotions including tutored wine tastings (read more about the next one at the end of this blog), wine tasting cases, wine guides, food and wine matching ideas and competitions, each one focusing on a new region.

We have just started ‘step 2’ which is all about wines from The Rhône so I asked a couple of my friends at Tanners to come up with some recipes to match with wines from the region. Hannah and Mathew both came up with spicy recipes, I hope you are tempted to give them a try. If you like the sound of them, you can order their recommendations on our website by clicking on the links.

Lamb Tagine – recommended by Hannah Schwarzer

My husband and I bought a case of wonderful Rhône red wines ‘Lying Abroad’ not so long ago with the sincere intention of squirreling them away for a few years. However, a few months on and we’re already down to our last bottle.

Yes, we are foolishly impatient, but the main problem is that Rhône reds are just so yummy with food; each time we cook a rich, meaty stew we can’t help pinching another bottle from their (now very roomy) home under the stairs.

Recently we cooked a lamb tagine, whose fruity sweet elements, balanced by deep meatiness and headily perfumed spice, make such a glorious match with Côtes du Rhône wines.

Rich and intense, but with a really pretty, ‘lifted’ feel, the following recipe and wine suggestions would make a lovely dinner-party pairing for spring. The tagine takes a bit of time but is so simple – and the results are just gorgeous!

Ingredients - Serves 4 people 

• 2tbs ground cinnamon
• 1tbs ground cumin
• 2tsp crushed black pepper
• 2tsp ground coriander
• 2tsp ground paprika
• 2tsp ground tumeric
• 1 tsp chilli powder
• 1 tsp ground ginger
• A couple of packs of diced lamb (a cheap cut like neck)
• 2 large white onions
• 3 cloves of garlic
• Stock cube (lamb or chicken)
• 1tsp harissa paste (optional)
• Half a pint of passata
• Tin of chopped tomatoes
• Splodge of runny honey
• Small handful of raisins
• Large handful of flaked almonds
• Large handful of dried apricots (chopped in half)
• 2 large handfuls of pre-prepared chickpeas (follow instructions on packet/tin)
• Fresh coriander leaves

Method

1. Combine all the dry spices in a large bowl then add the lamb and mix until completely coated.
2. Heat a couple of tablespoons of olive oil in a casserole dish then add the coated lamb.
3. Leave it to fry (stirring occasionally) while you slice the onions and crush the garlic.
4. After the meat has browned (5 mins) add the onions and garlic and fry for a couple more minutes.
5. Throw in the stock cube, a pint of boiling water, the harissa (optional), the passata and the tinned tomatoes and then mix.
6. Bring to a simmer then cover and leave to simmer very gently for 3 hours, stirring occasionally.
7. Add the honey, raisins, almonds, apricots and chickpeas and simmer for a further 30 mins (leave the lid on if it’s getting too thick, or take the lid off if the mix could do to thicken up a bit).
8. Mix in a handful of roughly chopped coriander leaves and serve.

This dish is lovely served with lemony, herby couscous.

Wine Matches

Try it with La Font du Vent, Notre Passion, Côtes de Rhône Villages, Signargues 2009 - this is a stunning red with sweet violet and kirschy top notes underpinned by oodles of supple, jammy bramble fruit and hints of creamy cassis and rich black cherry. The estate is well-known for its Châteauneuf-du-Pape, but this ‘mini’ version represents astoundingly good value.

or

Château du Grand Moulas, Côtes du Rhône, M Ryckwaert 2010
A real charmer, Château du Grand Moulas has been on Tanners’ list for decades now – it’s so good that we keep going back for more! If you’ve ever attended one of our 'Meet the Producers' tastings, then you’ve probably met winemaker, Marc Ryckwaert, who regularly pops over to present his range, always speaking exclusively in heavily-accented French which bewilders staff and customers alike! His passion for his wines knows no bounds, and this lovely Côtes du Rhône exemplifies his honest, terroir-driven, juicy fruit and elegant spice style. Soft strawberry meets rich blackberry – delightfully easy-drinking.

Barbecued Steaks - recommended by Mat Evans

With spring upon us at last, and the good weather we seem to have had over Easter in the last few years, many of us will be looking for any excuse to get the barbie out of the back of the shed and getting that charcoal nice and hot!
It's difficult to pair many wines with the smoky, charry flavours imparted on barbecued meat; and these meaty dishes often have spicy marinades too. But one area has wines that seem to cope with these big flavours with ease...the Rhône Valley.

Try these recipes and the matching wines and get a few friends round to try them, hopefully it will be the perfect recipe for a successful Easter BBQ! These recipes don't need precise measuring, just adjust them as you see fit - if you want it a bit spicier, add more chilli. Just remember to get the charcoal burning white-hot before you start cooking.

Ingredients - Serves 4-6 people

• 1kg Rump Steak
• Olive Oil
• Chilli flakes, 1tsp
• Rosemary, finely chopped
• Garlic, 3 cloves, finely chopped
• Dark Soy Sauce, 1tbsp
• Juice of 1 lime
• 1 Star Anise, crushed
• Root Ginger, 1-inch cube, finely chopped
• Flaky sea salt and ground black pepper

Method

1. Put all the ingredients together except the salt and pepper in a large tub and marinate in the fridge for at least 12 hours.
2. Take out of the fridge 90 minutes before cooking to let the meat come up to temperature, otherwise the meat will still be cold in the middle if you like it rare.
3. Just before placing on the barbecue, sprinkle well with salt and pepper to season and place on the grill. Keep turning every minute or so until you have a lovely crust on the outside, and brush with the marinade every couple of minutes.

To check how well done the meat is, use your hand as a guide! Place your thumb on your index finger and then prod the fleshy part at the base of your thumb with your other hand. It should be quite soft, and this is how your steak will feel when it is rare. Move to your middle finger; this is medium, and your ring finger well done. If the steak feels like it does when you place your thumb on your little finger it's probably best to start again!

Once the meat feels slightly underdone for the way you want it, take it off the coals as it will continue to cook for a short period and leave to rest for 5-10 minutes. This will make the steak lovely and juicy, even when well done. Slice it thick and serve with some salad.

Wine Matches

Try this with Le Pigeoulet des Brunier, VdP de Vaucluse 2010 - a blend of mainly Grenache which will cope with the spicy flavours and give delicious ripe fruit, but with some Cabernet Sauvignon and Cinsault for crunchy tannins and peppery Syrah too. A perfect combination!

If you're more of a white meat person - the marinade for this recipe can also be adapted for chicken drumsticks; just remember to replace the dark soy with light soy. This would pair perfectly with the Perrin Reserve, Cotes du Rhone Blanc, a blend of Grenache Blanc, Bourboulenc, Marsanne and Roussanne which works well with the limey character of the marinade, with a lick of ripe fruit to balance out the spice.

Don't forget, if you want to learn more about the wines of The Rhône Valley and you can make it to Shrewsbury on Thursday 26^th April at 7pm, then you can book a place at our  next Masterclass - led by Tanners' very own Pam Paul. Aimed at beginner level, she will guide you through a broad selection of wines from this diverse region and help you explore the nuances the Rhône has to offer.

Tickets are £15 per person and are guaranteed to sell out if our recent South African Masterclass was anything to go by! You can book your place by calling us on 01743 234455.

UPDATE 16TH APRIL: PLEASE NOTE OUR RHONE MASTERCLASS HAS NOW SOLD OUT. PLEASE TELEPHONE US IF YOU WISH TO BE ADDED TO THE RESERVE LIST.