Wines By the Glass served in 125ml measures
2018 Grenache Blanc, Felicette 12.5% 5.00
Apples and pear fruit with a hint of spice.
2016, Pinot Blanc, Mittnacht 13.5% 5.50
Minerals and chalky lime fruit
2017 Art Terra, Amphora, Herdade Sao Miguel 12% 5.50
Fresh with smoke and a creamy finish..
2018 Ciconia, Herdade Sao Miguel 13.5% 5.00
Cherry and plum fruit with a touch of vanilla
2018 Extreme Vineyards, Bonfire Hill 13.5% 5.25
Rich berry fruits with pepper and smoky notes.
2016 My Merlot is not the answer 14% 6.00
Juicy, full bodied with plum and cassis.
2018 Massaya, Rose 13.5% 6.00
Dry with a touch of rose and cranberry.
Orange Wine :
2018 Mercoledi, Vigneti Tardis 13.5% 6.00
Honeyed, floral and balanced with citrus.
Le Dolci Colline Prosecco Spumante Brut (200ml bottle) 5.00
Venezia Giulia, Italy
Light and Creamy with delicate notes of lemon citrus, apple and peach
Sherry/Madeira served in 100ml
Manzanilla, Aurora – 6.50
Amontillado, Aurora – 6.50
Options to open any bottle + £6 corkage
A large range of beers + £1 corkage
A range of spirits
Nibbles: Crisps – 90p – Pork Scratchings 2.09
Thursday, 12th March -7pm
Coffee and Beer, 16 Cotham Hill
Portugal is a fascinating wine producing country.
Most famous for the production of Port, beyond which there is a
wealth of table wines offering distinct styles and great value for money.
Indigenous grape varieties rule across the varied and
diverse wine regions covering the country.
We will tour round these regions tasting the variety Portugal has to offer.
Hope to see you there!
Reservation is by payment prior to the event at:
Cotham 0117 973 1620; North Street 0117 963 3331; Cargo 0117 302 0038
Thursday, 13th February – 7pm
Coffee and Beer, 16 Cotham Hill
In the North West corner of Italy lies
the stunning wine region of Piedmont.
Home to some of Italy’s most prestigious wines,
it offers a glorious array of varieties little found elsewhere in the world
From bold reds to delicate whites and sparkling sweeties,
there is something to tempt all.
We will tutor you through a range of seven wines showing
just what this beautiful region has to offer.
Hope to see you there!
Reservation is by payment prior to the event at;
Cotham 0117 973 1620; North Street 0117 963 3331; Cargo 0117 302 0038
We have expanded our range of Whiskies.
Now we can show this amazing spirit that is made from Australia to Taiwan in a huge range of styles and flavours.
To start with our New Favourite:
Starward from new World Whisky Distillery in Melbourne Australia. Started in 2007 to showcase the region nature of the area famous for it’s varying seasons and famous wine regions.
Using local Barley and local wine barrels drawing on the vibrancy of big bold reds like Shiraz and Cabernet, as well as delicate notes in Pinot. The spirit is matured in these barrels with now charring which means the whisky is deeply flavoured by the barrels contents.
Two Fold is the latest addition to our shelves. Made with a mixture of Barley and Wheat and matured in Red Wine barrels. Amazingly complex with vanilla, red apples, tropical fruit notes with cereal and spices
New World Projects is the latest release in a range. 100% Malted Barley and matured for 2.5 years in the red wine barrels. One of the most balanced whiskies I have ever tried. The wine notes work in harmony with undercurrents of soft berry and tannin.
Kavalan from Taiwan:
Established in 2005, Kavalan is Taiwan’s first whisky maker and the nation’s only family-owned whisky distillery. Kavalan takes the old name of Yilan county where the distillery is located in northeastern Taiwan.
The pure water and fresh air make this part of the subtropical island the ideal environment for the production of whisky.
Kavalan Distillery is an entrepreneur’s dream come true. Mr. Tien-Tsai Lee, the founder of King Car conglomerate had long dreamed of producing a
Taiwanese whisky, yet it was not until 2002 when Taiwan joined the WTO that his goal could be achieved.
The distillery brings together a professional whisky R&D team with a world-class master blender, Ian Chang, as well as the expertise of renowned whisky specialist, the late Dr. Jim Swan.
The team implements the highly specialised distilling and blending skills that King Car Group has cultivated for more than 30 years through beverage experience and knowledge.
Scotch Whisky must be matured in oak casks for a minimum of three years.Taiwanese Whisky must be matured in oak casks for a minimum of two years.
Kavalan Distillery Select: Showcasing the classic style with rich butterscotch, vanilla, spices and rich toasted cereal. Amazing as a long drink over ice and diluted with water (1:4) with fish or smoked foods
King Car Conductor: Created to showcase the range that the distillery can produce, this expression has one of the boldest, fullest and most rounded flavours of King Car’s whiskies. Bottled at a strength of 46% abv without chill filtration.The nose has sweet porridge oats and a drizzling of sharp fruits, with a touch of cinnamon and nutmeg spice with oak . The palate is buttery and sweet, with cinnamon, nutmeg, cloves, oak and spice. The finish is long with apples and honey fading to soft spice.
Other whisky styles to look at
Circumstance Distillery: Bristol’s own with new releases of Barley, Rye and Mixed Grains not old enough to be called whisky yet. Well and truly worth buying and the future looks amazing with casks maturing for the future. They have also released a Rum called Cane which should be on everyone’s Christmas list.
Also Whisky from Sweden, Ireland, America, France, India and England
Vodka is nowadays taking a step back in terms of shelf presence , this is particularly the case for lots of bars, which tend to give other spirits the limelight. Most of these replacement spirits are deemed as best for drinking neat, with vodka being the basic ingredient for the ubiquitous cocktail. But we argue that it shouldn’t always be so. Vodka can be drunk neat, can be sipped, can be enjoyed on the rocks in it’s purest form, unaltered by flavourings. We are going back to basics with this one!
We think there are plenty of producers out there that are focusing on the quality of the ingredient and therefore the end product which you might enjoy and be surprised by .
The first vodka we are going to talk about is Toad Rye Vodka, from Oxford . Made from an ancient rye grain that was revived by the distillers themselves, this delivers a punch of earthy spice with a delightful creamy texture and some cool, minty like tones on the finish. Serve it on the rocks or slightly at room temperature from a tasting glass. It is sublime!
Coming from the dry, dusty heartland of Texas, USA we have Tito’s Handmade Vodka, made entirely from corn and distilled in a very traditional copper pot still, this is as creamy and textured as any a good bourbon. It may only be a vodka but the lovely nectarine, vanilla and slight tangy sourdough take centre stage here! Serve this neat or enjoy it as an accompaniment to cheesy, tangy nachos! More please!
Coming back to the UK and travelling to the green pastures of Dorset , we encounter a unique type of vodka made from milk (more accurately from milk whey, after some lovely gooey cheddar was made) . Black Cow Pure Vodka is incredibly smooth, with an excellent creamy mouthfeel and fruity notes reminiscent of melon and mango this is an excellent sipper at the end of a long meal. Serve this alongside an assortment of cheeses !
Going back across the pond to the rainy Atlantic coast of Maine, Cold River Vodka , made from locally grown potatoes is another excellent sipper. The potatoes are grown in a rich mineral soil which gives the vodka an amazing purity and texture. Lots of earthy, leafy spice with a piercing salty-mineral edge and a creamy mouthfeel. An excellent all-rounder with great complexity that can be served either neat or in combination with lots of salty snacks.
We couldn’t have concluded this little snippet without mentioning Fair’s, Quinoa Vodka. Although made in France, the quinoa is sourced from local Andean cooperatives on a fairtrade basis. It is a unique grain and it gives the spirit a light, airy texture with aromatic blossom and a gradually warming feel. It creates an excellent coating on the palate and might be a good pairing with hung game, mutton or some wild foraged mushroom.
With the hope that these might have dispelled the idea of Vodka as a basic spirit we invite you to come and chat with us about our ever growing range of similar spirits.
Sparkling wines are and have been always associated with celebration, with times of happiness and joyous moments. It dates back to the times were harvest was celebrated with the newly bottled wine shortly after completion, where this newly bottled wine was slightly effervescent, or petillant as the French say. This was in fact the first style of sparkling wine, the “Pet Nat” or Petillant Naturrel , not a regular occurrence but one that was embraced as this meant some wines tasted fresher. A natural wine (no or minimal intervention by the winemaker ) this forefather of sparkling wines was present throughout the world were wines were starting to be bottled, surprising winemakers with it’s untamed character and lively bubbles. It is currently seeing a resurgence in the wine market, as it is seen as not only eco-friendly but also contain less sulphites and are as natural as they can be. We are proud to list several different wines of this character and covering both Old and New World.
A favourite few are :
2018 Ca’ Di Rajo, Lemoss , Glera Frizzante
Glera, also known as prosecco grape, is represented here in it’s Pet Nat form, light and delicate, with vibrant nectarine, lemon oils and a touch of leesy – savoury complexity. This “prosecco” is less sweet and an excellent food pairing for venetian cicchetti .
Fio ‘Piu Piu’ Mosel Pet Nat
Riesling is the artist here, and it might surprise a few with it’s almost bold structure and yet retaining those amazing terroir captive traits. A bit of lemon, a touch of apple , a little spritzy note of peach all straddling that fresh mineral structure and an autumnal (decaying vine leaf ) feel.
Tour de Gendres Pet Nat
From Bergerac, the unassuming little brother of Bordeaux comes a Sauvignon/Chenin natural sparkling wine of great depth, character and complexity. It feels much more aggressive on it’s funky side yet still inviting and full of bursting fruit with every bubble hitting your palate. Crunchy apple, spicy wild pear and some melon make way for dry herb, cedar and a little bit of orange.
There are others as well and we invite you to come and chat with us about any of them in our stores.
Summer is always the time to measure the quantity and quality of rose wine, or so it seems. In reality, wine drinkers are more and more inclined to serve rose all year round nowadays and it is easy to understand why, given the multiple styles out there.
But before we go any deeper on the subject let’s talk a bit about the history of this ephemeral and divisive style. In the beginning of humanity’s wine-making skills most wine was actually rose, or quite close to it in style (it might surprise you, I know) , grapes were harvested all at the same time, white and black grapes crushed and fermented together resulting in a pink, natural wine. Over time this style of wine faded, giving way to the more alcoholic and bolder red wine (also used for communion) and usually a slightly sweeter and fruity white(orange) style.
So there is a lot of background to the rose drinking days and even though it is still very much associated with sunny days of drinking in the garden, it can take on many forms and cater to most palates.
We currently stock around 20 different wines of this style, ranging from bone dry (almost austere in terms of fruit) to rich and opulent yet dry on the palate.
One of our biggest selling wines indeed is a rose, Pasquiers, Grenache-Cinsault Rose (£7.99 ) is a typically bone dry southern french with just about enough fruit to threshold as wine.
Literally arrived this week is Raza, Vinho Verde Rose (£9.99 ), an amazing dry rose blend that bursts with red berry fruit and a slight spritz that is usually associated with Vinho Verde.
A truly expressive and complex style of rose is represented by Trediberri, Langhe Rosato (£13.99 ) with both notes of red berries and light herb and spices it is an example that also matches a variety of dishes ranging from grilled fish/seafood to more hearty Italian pasta.
Coming from the very border between Portugal and Spain, Quinta de Santiago, Rose (£14.99 ) is a zesty, dry style with a crisp red fruit core and a beautifully balanced texture. More complex than the Vinho Verde counterpart and with more food matching sense.
Lebanon is one of the places that are tied close to the very beginnings of wine-making, and that is where Massaya, Rose (£18.99 ) comes from. Dry but with some lovely elements of ripe red fruit and middle eastern rose this is to savour either with food or on it’s own .
Last but not least on today’s list is my favourite rose that we currently stock. Bernard Reverdy et fils, Sancerre Rose (£19.99 ) is one of those wines that are so perfectly balanced that always put a right smile across one’s face. Pinot Noir at it’s core, it just has the right amount of aromatic forest berries and light dry herb and spice but all in a mineral and captivating body.
All of the above are in stock now with us and prices are correct at the time of print. Hoping you (the reader ) has been enticed, we welcome you to browse the range across our 3 shops.
The coming of Spring is imminent, snowdrops are scattered around and the sunshine hours are increasing, our appetite for poking our heads above the winter slumber is increasing too! We are suggesting therefore, a small selection of spirit beverages that we think should match the coming euphoria at the return of Mother Nature’s green shoots.
Our first spirit is none other than Psychopomp’s Pinga Gin, hailing from a micro-distillery in the heart of Bristol, it is their limited spring edition offering. Fresh and aromatic in style, it has notes of chamomile, lemon balm and bee pollen, creating a citrus and blossom edge for a wonderful aromatic experience. This one is for scaring away the spirits and ghostly specters of winter!
The second spirit we recommend is Solerno, Blood Orange Liqueur from Sicily. Amazing and powerful, it has a superb aromatic flavour with the crisp and juicy blood orange taking center stage. At 40% it can be used as a premium triple-sec, making those margaritas that you love, and will chase the winter away. A celebration for the last winter harvest!
Moving on to the third spirit, we continue to be awed by a wonderful and delicate grappa , Bepi Tossolini’s Grappa di Moscato, a unique spirit made from the pomace of Moscato grapes used for wine. Beautifully crafted, with an elegant body and crisp floral aroma it is best drunk as a sipper or mixed into your morning coffee, what better excuse, eh!? A spirit that truly uses up all the winter pomace!
The fourth spirit comes from the dry and sunny plateau of Chihuahua, Mexico. Hacienda de Chihuahua, Sotol Plata is a distillate similar to Tequila , made from the Sotol plant that grows wild in the desert. It exudes a fresh and zingy green leaf feel, mellow on the palate, leaving one’s taste buds feeling refreshed. It can be a great substitute for Tequila in most mixing occasions or can be enjoyed neat for the full fruit & leaf experience. A real lease of green leaf in your life!
Last stop on the spring spirit trail we give way to the wild strawberry, a fruit so tiny and yet so aromatic and sweet! Miclo, Framboise Sauvage Eau de Vie is one of those spirits that can surprise at every sip. Being made solely from wild strawberry, a mountain reared, small and aromatic fruit that is handpicked in late July through to August, it is then fermented and distilled into a marvelous spirit, this gets the nod as the most aromatic of the non-sweet type spirits. One can almost taste the tiny strawberries just by slowly sipping this ambrosia! Best enjoyed slightly chilled, as a reward for trimming the bushes in the garden. A spirit in tune with the returning blossoms!
With the hope that some of these have inspired you to shed your winter coat, have a great spring on us!
All of the above can be purchased from our Cotham or NorthStreet branches, or available on pre-order at our [email protected] branch.
Lambic-style beers, in the form of a spontaneously fermented beverage, can loosely be traced back to approximately 50-100BC thanks to Roman historians marching with the army, near what is the modern Belgian/German border. The Breweries that survive today often have long, centuries-old history, and have experienced the changes in public tastes and political climates. Some have adapted to change, attempting to appeal to new audiences, whilst others have doggedly stuck to tradition. But tastes change, and there is increasing interest in the unsweetened, artisan styles of the traditional lambic from the Pajottenland.
In the 20th century there were hundreds of lambic brewers and blenders, whilst contemporarily these have been reduced to nine lambic brewers, who also blend, and four lambic blenders. The renewed surge and interest in beer from the late 1990s-early 2000s, has coincided with increasing curiosity in lambic as a truly unique and distinctive style. In addition, many brewers outside of the area South-West of Brussels, Belgium, have started to experiment with their own styles of wild fermentation, and blended beers. Though it is fair to say that there is still nothing quite like a true lambic.
Brewing a lambic: It’s all in the yeast
There are five main ingredients: pale two-row malt (2/3 of the malt bill), unmalted wheat (1/3 of the malt bill), aged hops, water, and local native microbes that drive the spontaneous fermentation. Lambic wort (liquid extracted from the mash) is produced using turbid mashing, which involves the preservation of starchy and protein-rich wort, in order to provide the food for the various microbes present in the lengthy lambic fermentation. This then undergoes a longer than usual boil, and is hopped using aged hops, as a preservation method. It is then transferred to a koelschip (to cool), which are effectively swimming pools full of beer, at which point the beer starts to become infected with the yeasts. Unlike most other beer styles, which use farmed or packaged yeasts, lambic relies solely on spontaneous fermentation, utilising microbes and yeasts that occur naturally in the atmosphere.
Finally, it is transferred to large oak barrels to age for up to three years. This is where the fun starts, albeit drawn out and lengthy, as the beer starts to grow more sour and funky. Once suitably barrel-aged, it may undergo further ageing on fruit or blended and allowed to re-ferment and develop in bottle.
A true terroir beer
Of all the beer styles that exist, lambic probably makes the strongest case for being the truest expression of terroir, in terms of its geographic location and those that brew it. Whereas many other modern beers take influence and ingredients from the world over, lambic is truly a product of place, with no two blenders or brewers able to make the same beer. Whilst some producers don’t even brew their own beer, rather they buy inoculated wort from other breweries and age it themselves, then blend in order to create a truly unique beer.
As the biggest “oude”- focused brewery and blender in the world, Boon is the touchstone for geuze and other lambic styles all over the world. Still brewing under the watchful eye of the legendary Frank Boon – a diehard traditionalist, but always willing to experiment. The brewery continues to be at the front and centre of lambic production.
Geuze Mariage Parfait
A blend of three year old lambics, with a small percentage of young lambic are used to create the “perfect marriage”! A refined beer, exuding flavours of tangerine, lime, hay and a slight vanilla edge, a refreshing sourness, and a long funky/dusty finish. Truly one of the most elegant and refined lambics, a fantastic example of what the style can achieve.
Oude Gueuze, a l’ Ancienne
A blend of 1, 2, or 3 year old lambics. This has a very fresh style where citrus and funky/farmyard notes dominate, but with a lovely balance of apple and pear adding a subtle sweetness to the sharper sour edge. A lingering tangy finish with touches of lemon peel and sherry vinegar, but with a great lightness of touch. A brilliant, easy-to-find and affordable geuze.
Geuze Discovery Box
A fantastic chance to try some incredibly unique beers from Frank Boon and co. 4 different single foudre (barrel) bottlings allow the drinker to explore the subtleties that the master of lambic is able to achieve.
This is the youngest lambic brewery making some of the world’s most sought-after lambics. They have quickly cemented themselves as producing beers of exceptional quality. This brewery enjoys experimentation as much as its quest for the perfect geuze.
A blend of 1, 2, and 3 year old lambics aged for at least a year in bottle before release. A delightful medium bodied beer with notes of fresh green apple, ripe apricot, and hints of funky cheese and Brett yeasts, and an extraordinarily lively carbonation. It is a masterfully complex beer which is highly refreshing and makes for the perfect appetiser on a warm summers evening.
A fruited unsweetened style made with 30% raspberries from Pajottenland, and 5% sour cherries from near the brewery. It has an intoxicating aroma of ripe raspberries and sour cherries with an underlying funky, earthy note. Being unsweetened it still retains the classic sour/tart flavours with subtle hints of sour citrus alongside a musty, woody quality. It is exceptionally balanced and very smooth – a true testament to this brewery’s consideration as one of the best in the world.
As the newest blender in the Pajottenland, Pierre Tilquin has gained acceptance and praise from within the tight group that makes up lambic producers. He makes fantastic geuze and fruit lambics including a beer made with Belgian prunes.
Rullquin (Collaboration with La Rulles brewery)
A blend of 7/8 Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics which has then matured in oak barrels for 8 months. It makes for a fascinating combination with aromas of soft sour cherry, oak and roasted malts and funky/acidic, spicy note. The palate gives more dark stone-fruit notes with a great depth of leathery and earthy notes from the yeasts. The medium body and carbonation tie it all up for an incredibly balanced and complex beer. Tilquin is as interesting as ever and this beer is a great demonstration of the skill these blenders possess.
A relatively new brewery, located in the South Downs in East Sussex, they have gained a reputation for creating Belgian inspired beers. They are the first in the UK to install a koelschip to produce spontaneously fermented beers.
A blend of their Saison á la Provision from Foudre No.1 and a number of ex-Chardonnay barriques, it is then blended with a large portion of Belgian lambic. It shows well composed aromas of sour lambic and spicy saison, followed up with delightfully fresh elderflower, gooseberry and grapefruit notes. It has a lively but balanced carbonation giving the beer a lightness of touch whilst still retaining its complexity. This is a truly stunning offering from one of the UK’s best and most forward thinking breweries.
We have a great range of gift boxes.
Wine boxes for 1,2 or 3 bottles
Wooden Boxes for 1 bottle
Beer Boxes for 3,4 and 6 bottles
New Can Box for 6 cans
Belgian Beer Gift Packs
Plus Port Packs
3 different selections from Neipoort
3 Vintages of Colheitas
3 Ages of Tawny
1 Ruby, 1 Tawny and 1 White Port
Plus Magnums and Minatures