Despite the fact that we are currently being lashed by rain and strong winds on a daily basis, I guess that by comparison, we should consider ourselves lucky. Large areas of the UK are still under water (some areas have been flooded since Christmas), and huge parts of the US are gripped by snow and ice, and have been for many weeks. Apparently, over in the US, the cold weather extends as far south as northern Texas.

Here at Castro Martin we have not been flooded by the storms, but suffice to say that the heavy rain is now barely absorbed by the totally saturated ground. To compound matters even further, this is the time of year that we are traditionally extremely busy in our vineyards pruning, but to be honest this is the type of weather when you would be reluctant to send your dog out, let alone your poor pruning team! As they leave the cellar they are completely cocooned in their oilskins and boots, but even so, in this weather, it is really the most unenviable task. The problem is that we cannot really stop and wait, it’s simply a job that has to be completed, and with no break in the weather on the horizon, our guys simply have to soldier on regardless….

Despite the fact that we are currently being lashed by rain and strong winds on a daily basis, I guess that by comparison, we should consider ourselves lucky. Large areas of the UK are still under water (some areas have been flooded since Christmas), and huge parts of the US are gripped by snow and ice, and have been for many weeks. Apparently, over in the US, the cold weather extends as far south as northern Texas.

Here at Castro Martin we have not been flooded by the storms, but suffice to say that the heavy rain is now barely absorbed by the totally saturated ground. To compound matters even further, this is the time of year that we are traditionally extremely busy in our vineyards pruning, but to be honest this is the type of weather when you would be reluctant to send your dog out, let alone your poor pruning team! As they leave the cellar they are completely cocooned in their oilskins and boots, but even so, in this weather, it is really the most unenviable task. The problem is that we cannot really stop and wait, it’s simply a job that has to be completed, and with no break in the weather on the horizon, our guys simply have to soldier on regardless….

When I was a wine buyer there was one thing that I was always desperate to avoid during the winter months…. catching a cold or flu. It’s pretty obvious that a blocked nose would simply render you unable to work, which is why at the first sign of any symptom I would quickly dose myself with aspirin and vitamins. An over reaction perhaps, but it seemed to work quite well for me, and over the years I don’t recall spending too many periods out of action.

The reason I mention this now is because I am just recovering from a nasty bout of “man flu” (and yes, it apparently does exist). A new study suggests that men may actually suffer more when they are struck down with flu – because high levels of testosterone can weaken their immune response! The study was carried out by the Stanford University School of Medicine – and that’s good enough for me. The reality is however, that apart from a few flu tablets and a day or two in bed, there’s not really too much that you can do…. apart perhaps from one small discovery that I made recently – the Neti Pot.

When I get a cold it usually goes straight to my head and fills my sinuses, and the neti pot is a way of offering some relief. It is otherwise known as nasal irrigation, which might sound disgusting, but does appear to work. I would recommend giving it a try, but only on the proviso that you follow the instructions carefully – using the correct saline solution made from distilled or boiled water (to get rid of possible impurities).

By the way, I did feel bad, but that’s not me in the photo!

When I was a wine buyer there was one thing that I was always desperate to avoid during the winter months…. catching a cold or flu. It’s pretty obvious that a blocked nose would simply render you unable to work, which is why at the first sign of any symptom I would quickly dose myself with aspirin and vitamins. An over reaction perhaps, but it seemed to work quite well for me, and over the years I don’t recall spending too many periods out of action.

The reason I mention this now is because I am just recovering from a nasty bout of “man flu” (and yes, it apparently does exist). A new study suggests that men may actually suffer more when they are struck down with flu – because high levels of testosterone can weaken their immune response! The study was carried out by the Stanford University School of Medicine – and that’s good enough for me. The reality is however, that apart from a few flu tablets and a day or two in bed, there’s not really too much that you can do…. apart perhaps from one small discovery that I made recently – the Neti Pot.

When I get a cold it usually goes straight to my head and fills my sinuses, and the neti pot is a way of offering some relief. It is otherwise known as nasal irrigation, which might sound disgusting, but does appear to work. I would recommend giving it a try, but only on the proviso that you follow the instructions carefully – using the correct saline solution made from distilled or boiled water (to get rid of possible impurities).

By the way, I did feel bad, but that’s not me in the photo!

Just a quick note to wish all our Chinese friends and customers a Happy New Year (the year of the horse). I often make reference the fact that our wine is particularly well suited to Japanese food, but I should also say that it also makes a good accompaniment to many Chinese dishes too.

Gong Xi Fa Cai

Just a quick note to wish all our Chinese friends and customers a Happy New Year (the year of the horse). I often make reference the fact that our wine is particularly well suited to Japanese food, but I should also say that it also makes a good accompaniment to many Chinese dishes too.

Gong Xi Fa Cai

The other day we went to our favourite restaurant for lunch. Personally speaking I much prefer dining out  at lunch time, especially as, since moving to Spain, I find it increasingly difficult to cope with their restaurant opening hours. Dinner, in this country, will commonly start at around 10pm, and perhaps finish in the early hours of the morning – far too late to digest a good meal properly. Eating at lunchtime does, however, leave me with a slightly different dilemma….. what to drink? Apart from the obvious consideration of food pairing, the next question is possibly how much alcohol you want to take on board in the middle of the day. This can certainly be a factor the style of wine that you might select. 

For example, a month or two ago, I found myself tempted by a  Marques de Griñon, Dominio de Valdepusa Petit Verdot at lunch time. (I am particularly fond of this wine having shared a bottle with its maker, Don Carlos Falco, on his estate several years ago.) The only downside of this deliciously ripe, rich, concentrated wine is the alcohol – pushing close to 15%. At this degree it is probably far too powerful to enjoy as luncheon wine simply because it can leave you reeling, or at the very least, feeling quite soporific. Suffice to say that either working or driving may well be out of the question after quaffing such a bottle.

When I started to write this post it wasn’t really intended to be an advertisement for albariño, but it is true to say that lower alcohol wines, such as ours, are probably far better suited to drink at lunch time than their more alcoholic counterparts.

The other day we went to our favourite restaurant for lunch. Personally speaking I much prefer dining out  at lunch time, especially as, since moving to Spain, I find it increasingly difficult to cope with their restaurant opening hours. Dinner, in this country, will commonly start at around 10pm, and perhaps finish in the early hours of the morning – far too late to digest a good meal properly. Eating at lunchtime does, however, leave me with a slightly different dilemma….. what to drink? Apart from the obvious consideration of food pairing, the next question is possibly how much alcohol you want to take on board in the middle of the day. This can certainly be a factor the style of wine that you might select. 

For example, a month or two ago, I found myself tempted by a  Marques de Griñon, Dominio de Valdepusa Petit Verdot at lunch time. (I am particularly fond of this wine having shared a bottle with its maker, Don Carlos Falco, on his estate several years ago.) The only downside of this deliciously ripe, rich, concentrated wine is the alcohol – pushing close to 15%. At this degree it is probably far too powerful to enjoy as luncheon wine simply because it can leave you reeling, or at the very least, feeling quite soporific. Suffice to say that either working or driving may well be out of the question after quaffing such a bottle.

When I started to write this post it wasn’t really intended to be an advertisement for albariño, but it is true to say that lower alcohol wines, such as ours, are probably far better suited to drink at lunch time than their more alcoholic counterparts.

I have just read an article which has left me a bit nonplussed, about a fight between the mighty Veuve Clicquot, and a small Italian sparkling wine producer – a real David and Goliath battle. And the reason for this fight? The colour of their label! Apparently, it would appear, that Veuve Clicquot have now laid claim to wine labels using every shade of yellow! If you look at the picture you will see what I mean. Maybe I’m going colour blind, but they really don’t look the same to me…. The Veuve Clicquot label is described as a yellow-orange shade which corresponds to the colour Pantone 137C, and has been registered as a European Trade Mark. So, effectively, this has now lead to the LVMH group (owners of Veuve Cliquot) focusing their considerable wealth and resources onto this small Italian winery. Ciro Picariello, a family owned producer in Campania, makes only 3,500 bottles of this wine, and so it would appear that LVMH may have lost a bit of perspective (and perhaps their sense of decency) in this particular instance.

Having said that, I can completely empathise with the Italians, as only a few years ago Bodegas Castro Martin lost a similar battle with the mega-rich French mineral water producer Evian. We had legally registered a wine brand called Avian (relating to birds, not water), but the huge French conglomerate Danone took exception, and eventually simply out-muscled us into dropping the name. It was hardly a level playing field, so I know exactly how these poor Italians must be feeling. 

I have just read an article which has left me a bit nonplussed, about a fight between the mighty Veuve Clicquot, and a small Italian sparkling wine producer – a real David and Goliath battle. And the reason for this fight? The colour of their label! Apparently, it would appear, that Veuve Clicquot have now laid claim to wine labels using every shade of yellow! If you look at the picture you will see what I mean. Maybe I’m going colour blind, but they really don’t look the same to me…. The Veuve Clicquot label is described as a yellow-orange shade which corresponds to the colour Pantone 137C, and has been registered as a European Trade Mark. So, effectively, this has now lead to the LVMH group (owners of Veuve Cliquot) focusing their considerable wealth and resources onto this small Italian winery. Ciro Picariello, a family owned producer in Campania, makes only 3,500 bottles of this wine, and so it would appear that LVMH may have lost a bit of perspective (and perhaps their sense of decency) in this particular instance.

Having said that, I can completely empathise with the Italians, as only a few years ago Bodegas Castro Martin lost a similar battle with the mega-rich French mineral water producer Evian. We had legally registered a wine brand called Avian (relating to birds, not water), but the huge French conglomerate Danone took exception, and eventually simply out-muscled us into dropping the name. It was hardly a level playing field, so I know exactly how these poor Italians must be feeling. 

We recently received a review (and rating of 92 points) for our Castro Martin albariño from the UK’s highly regarded Tim Atkin MW, but this time it’s the turn of another of his associates in the United States. The wine writer Mary Gorman-McAdams MW has just recommended one of our wines on the Kitchn website (no, I didn’t misspell the name). Our A2O 2012 wine was very favourably described as follows:

“Produced by the Bodegas Castro Martin, A20 is sourced from a plot of about 25 acres within the family vineyards. Very lively and refreshing showing a tasty contrast of zesty citrus and honeyed stone and yellow fruit with notes of dried herbs and a balsamic spiciness delicately woven through the flavors. Juicy, energetic finish.”

Naturally we are quite proud when any journalist (or customer for that matter) praises any of our wines, but clearly when that individual holds the title of MW, then this simply adds a little gloss to the endorsement.

We recently received a review (and rating of 92 points) for our Castro Martin albariño from the UK’s highly regarded Tim Atkin MW, but this time it’s the turn of another of his associates in the United States. The wine writer Mary Gorman-McAdams MW has just recommended one of our wines on the Kitchn website (no, I didn’t misspell the name). Our A2O 2012 wine was very favourably described as follows:

“Produced by the Bodegas Castro Martin, A20 is sourced from a plot of about 25 acres within the family vineyards. Very lively and refreshing showing a tasty contrast of zesty citrus and honeyed stone and yellow fruit with notes of dried herbs and a balsamic spiciness delicately woven through the flavors. Juicy, energetic finish.”

Naturally we are quite proud when any journalist (or customer for that matter) praises any of our wines, but clearly when that individual holds the title of MW, then this simply adds a little gloss to the endorsement.

Whether we like it or not our daily lives are all heavily influenced by the success or failure of the world banking and financial systems. I’m sure that most people would argue that they have a lot to answer for. More or less every industry is impacted, including the wine industry, whether this be caused directly, by a drop in consumption, or perhaps less obviously, by investment in wine futures or properties.

A few months ago we read dramatic headlines concerning a world shortage of wine – demand for wine had actually outstripped the supply, or so we were lead to believe. It transpires however, that upon closer investigation we may have been misled….. by the Australian research division of an investment bank…… with a vested interest in the wine industry!!!! All the news reports were apparently based on a single study carried out by Morgan Stanley, and closer inspection revealed that the report was actually promoting an Australian wine company as a top stock pick to buy.

It is said that one of the most effective ways of persuasion in investment banking is to come up with a thesis which might, in turn, create big attention-grabbing headlines such as ‘There’s a world shortage of wine’. Inevitably such a dramatic claim will attract lots of press coverage, and in the short term at least, grab the attention of the world. It seems however, that the “research” may have been flawed and based on some slightly distorted, or perhaps even manipulated information, in order to achieve the desired effect. In reality there were probably very few (in the wine industry) who believed it, and perhaps the number of failing wine businesses in France and Spain might go some way to supporting this opinion. 

Whether we like it or not our daily lives are all heavily influenced by the success or failure of the world banking and financial systems. I’m sure that most people would argue that they have a lot to answer for. More or less every industry is impacted, including the wine industry, whether this be caused directly, by a drop in consumption, or perhaps less obviously, by investment in wine futures or properties.

A few months ago we read dramatic headlines concerning a world shortage of wine – demand for wine had actually outstripped the supply, or so we were lead to believe. It transpires however, that upon closer investigation we may have been misled….. by the Australian research division of an investment bank…… with a vested interest in the wine industry!!!! All the news reports were apparently based on a single study carried out by Morgan Stanley, and closer inspection revealed that the report was actually promoting an Australian wine company as a top stock pick to buy.

It is said that one of the most effective ways of persuasion in investment banking is to come up with a thesis which might, in turn, create big attention-grabbing headlines such as ‘There’s a world shortage of wine’. Inevitably such a dramatic claim will attract lots of press coverage, and in the short term at least, grab the attention of the world. It seems however, that the “research” may have been flawed and based on some slightly distorted, or perhaps even manipulated information, in order to achieve the desired effect. In reality there were probably very few (in the wine industry) who believed it, and perhaps the number of failing wine businesses in France and Spain might go some way to supporting this opinion. 

I know that I have written before, about the value of checking out a name (or in this case an acronym) before setting up a company, or naming a product, but this new example at least made me smile on a very bleak winter’s day here in Galicia.

I received an e-mail from a Swiss company who specialise in selling second-hand equipment (and there is a lot  of that on the market at the moment). They have called the company Best Used Machines, today offering a complete set of bakery equipment. OK, you’ve already worked it out…. their abbreviated name in BUM.

I know that I have written before, about the value of checking out a name (or in this case an acronym) before setting up a company, or naming a product, but this new example at least made me smile on a very bleak winter’s day here in Galicia.

I received an e-mail from a Swiss company who specialise in selling second-hand equipment (and there is a lot of that on the market at the moment). They have called the company Best Used Machines, today offering a complete set of bakery equipment. OK, you’ve already worked it out…. their abbreviated name in BUM.

When it comes to wine styles and the ‘typicity’ of an appellation or denomination, then I confess that I am a bit (or probably a lot) of a purist. I like my wines to taste as they should, and to be a true representation of both the grape variety and the region that they are supposed to represent. For example, I have never been a great lover of Chablis with oak, over-ripe, over-extracted Bordeaux wines, or even Albariño with oak for that matter….. but then that’s just my personal taste.

On the subject of purists, I discovered only quite recently that the German beer brewers association wants a five-century-old law governing how German beer is made to become part of the UNESCO world heritage list. Written by Bavarian noblemen in 1516, the law says only water, barley and hops may be used to brew beer. Yeast was added to the list, known as the ‘beer purity law’ or Reinheitsgebot, when scientists discovered the fermenting agent centuries later.

Some brewers however, do not support this idea, as they want to be more creative, introducing aromatic hops, berries, or even spices and herbs to their beer. This is, in some ways, quite reminiscent of modern winemaking…..

Our denomination rules prevent us from adding artificial flavourings or additives to our wines (not that we would ever want to), but it is however, still possible to modify the flavour of a wine by using some of the more recently developed strains of yeast. Reading a catalogue of the yeasts available these days can be quite enlightening – some yeasts claim to enhance or perhaps exaggerate certain fruit characteristics in your grape, whilst others might even add certain a-typical flavours. Of course there is always the temptation to stray a little from the ‘norm’ and to make styles that are a touch more ‘commercial’ as I call it. Such wines might end up being easier to drink, but on the other hand, they could simply lack the real character of the grape variety and the area in which they are grown. In the end there’s quite a thin line between improving a wine, and making something that is unrecognisable and not representative of what it is supposed to be.

And that quite simply is why I will always be a purist!

When it comes to wine styles and the ‘typicity’ of an appellation or denomination, then I confess that I am a bit (or probably a lot) of a purist. I like my wines to taste as they should, and to be a true representation of both the grape variety and the region that they are supposed to represent. For example, I have never been a great lover of Chablis with oak, over-ripe, over-extracted Bordeaux wines, or even Albariño with oak for that matter….. but then that’s just my personal taste.

On the subject of purists, I discovered only quite recently that the German beer brewers association wants a five-century-old law governing how German beer is made to become part of the UNESCO world heritage list. Written by Bavarian noblemen in 1516, the law says only water, barley and hops may be used to brew beer. Yeast was added to the list, known as the ‘beer purity law’ or Reinheitsgebot, when scientists discovered the fermenting agent centuries later.

Some brewers however, do not support this idea, as they want to be more creative, introducing aromatic hops, berries, or even spices and herbs to their beer. This is, in some ways, quite reminiscent of modern winemaking…..

Our denomination rules prevent us from adding artificial flavourings or additives to our wines (not that we would ever want to), but it is however, still possible to modify the flavour of a wine by using some of the more recently developed strains of yeast. Reading a catalogue of the yeasts available these days can be quite enlightening – some yeasts claim to enhance or perhaps exaggerate certain fruit characteristics in your grape, whilst others might even add certain a-typical flavours. Of course there is always the temptation to stray a little from the ‘norm’ and to make styles that are a touch more ‘commercial’ as I call it. Such wines might end up being easier to drink, but on the other hand, they could simply lack the real character of the grape variety and the area in which they are grown. In the end there’s quite a thin line between improving a wine, and making something that is unrecognisable and not representative of what it is supposed to be.

And that quite simply is why I will always be a purist!

The holiday period in western Europe has been very stormy to say the least. Wind, rain, hail, thunder, lightning – we’ve had it all, and even as I type this entry the wind and rain is still lashing our home with no immediate signs of letting up. In fact the extreme weather is not restricted to Europe as wind, snow and freezing conditions grip the north and east coast of the United States. 16 people have died, up to 4,000 flights have been cancelled, and it is claimed that today’s NFL play off game @ Green Bay could be the coldest game of American football ever played. The air temperature at Lambeau Field is predicted to be a maximum of -17°C (about 1°F), but with the wind chill factored in, this could dip to lower than -50°C (-58°F).

So how is the U.S. weather relevant to Europe, after all it’s quite normal to get storms at this time of year? Well, these ‘extra tropical cyclones’, as they are known, are being created at the moment by cold polar air meeting hot tropical air, spinning up powerful storms, and sending them shooting across the North Atlantic on the jet stream. The temperature contrast between these two air masses is producing a veritable conveyor belt of powerful weather systems.

During a break in the torrential rain yesterday afternoon, the local Galician surfers took advantage of favourable sea conditions created by the storms (and the local photographers, myself included, were also happy to get outside for some fresh air)!

The holiday period in western Europe has been very stormy to say the least. Wind, rain, hail, thunder, lightning – we’ve had it all, and even as I type this entry the wind and rain is still lashing our home with no immediate signs of letting up. In fact the extreme weather is not restricted to Europe as wind, snow and freezing conditions grip the north and east coast of the United States. 16 people have died, up to 4,000 flights have been cancelled, and it is claimed that today’s NFL play off game @ Green Bay could be the coldest game of American football ever played. The air temperature at Lambeau Field is predicted to be a maximum of -17°C (about 1°F), but with the wind chill factored in, this could dip to lower than -50°C (-58°F).

So how is the U.S. weather relevant to Europe, after all it’s quite normal to get storms at this time of year? Well, these ‘extra tropical cyclones’, as they are known, are being created at the moment by cold polar air meeting hot tropical air, spinning up powerful storms, and sending them shooting across the North Atlantic on the jet stream. The temperature contrast between these two air masses is producing a veritable conveyor belt of powerful weather systems.

During a break in the torrential rain yesterday afternoon, the local Galician surfers took advantage of favourable sea conditions created by the storms (and the local photographers, myself included, were also happy to get outside for some fresh air)!