A Night in with Salto

When I was asked to review a new Cachaça brand here in the UK I jumped at the chance to get a few mates round and try some new cocktails. What happened after that I'm not sure but I'll try my best to recall how good the spirit was!

Salto, like other cachaças, is the result of the distillation of fermented sugarcane juice and is white in colour. Salto is a premium cachaça (pronounced ka-shah-sa) produced in Brazil. The rum-like spirit, is made from fresh pressed Brazilian sugar cane. However Salto is unique, as it arrives in the UK as just the base spirit and is then blended with a mix of bitter orange, grapefruit and lime to make a refreshing drink. And at only 24%ABV it doesn't have the alcohol burn that some regular 40% spirits have.


We decided to stick to the fruit based cocktails on saturday evening. So while watching a certain Brazilian contestant on a certain tv 'talent' show, we mixed a few Ginger Brazilian's. A long, fruit based cocktail consisting of 75ml of Salto, 50ml Cranberry Juice, 10ml Elderflower Cordial, a good few slices of fresh ginger and a wedge of lime. This was delicious, fruity, citrus acidic and aromatic thanks to the handful of ginger we used in each drink! Salto can even be consumed simply poured over ice with a squeeze of lime but personally I prefer more fruit mixed cocktails.

Salto is a really fresh, zesty delicious drink which can be enjoyed all year round, bringing a little latin spirit into your life no matter how cold it is outside!


A couple more options for great cocktails with Salto are:

Red Brazilian

Salto - 50ml
Red Berry Puree (frozen berries, blended into a puree)- 25ml
Shake with Ice
Pour over fresh limes

Apple Brazilian

Salto - 50ml
Fresh Lime- 1/2 in wedges, squeezed
Splash of fresh apple juice

Oriental Brazilian

Salto - 75ml
Lemon Grass - 1
Lychee - 4
Lemon Zest - 1/4




For more information on Salto, please go to www.saltobrazil.com

Salto can be consumed in various on-trade venues in London including Hush, Le Petit Canon, sushinho, Guanabara, The Porterhouse Brewery, El Camino, Spiritual Caipirinha Bar, Wahoo and selected off-trade venues.

The Perfect Pairing

Over years that I have worked in the wine and food industry, two questions have been at the forefront of many peoples minds. What is the perfect wine and food pairing? And how do you find it?

The former question is a very subjective one. It depends on the individuals likes and dislikes. My favourite food and wine match has to be while living in Melbourne, Australia. One early evening, after work some colleagues and I headed to the beach for BBQ'd Lobster with Chilli dressing. We consumed copious amounts of Clare Valley Riesling alongside the feast of seafood. The balance of delicate Lobster with the crispness of a good Australian Riesling was amazing. While the aromatic aromas and flavours worked extremely well with the Chilli kick of the dressing.



Food and Wine matching can also depend (in my late night beach antics experience) hugely on sense of place and company. When people travel to Italy, for example, and try the local wine while sitting at a small table outside a local restaurant, with a large Antipasti, everything seems to fall into place. This experience doesn't only have to happen while on holiday though. With these helpful tips you can try to find your favourite food and wine pairing:

Ben's Seven Wonders of Food and Wine Matching

1.Neither the wine nor the food should dominate.
2.Both the wine and food need to work alongside each other.
3.Match acidity with acidity, and sweetness with sweetness. Acidity, cuts through oily textures like fish and cured meats.
4.Tannins (the dry, fuzzy feeling while you drink Red wine) helps to break down proteins, meaning Red Wines can make Red Meats seem more tender.
5.Textures, eg Bubbles in Champagne, and a crispy, light batter work really well together.
6.When eating a complex dish, try to find the most dominate ingredient and match your wine with it.
7.The method is also an important area to look at. A roast chicken tastes quite a lot different to a poached chicken.



Once these basic steps have been adopted you will be ready to start attempting really complex matches, like a recent dish I had at Alain Ducasse's restaurant at the Dorchester. The Braised Ox Cheeks with Salsify au Gratin and Olive Jus was matched beautifully with a slightly aged Bordeaux. And even if all the above doesn't work, just remember, that thousand's of years ago, wine was made to consume with food. Meaning if you stick with foods from certain regions of a country and their correlating wines all will be well in you boozy, foodie worlds!

Wines of the moment:

Ra Mi Falanghina 2008 di maio norante, Italy from Harvey Nichols £10.50

Nicholas Potel Montagny Premier Cru 2008, France from Co-Op £9.99 until 04/01/11



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The Montpelier Basement

Saturday evening was an evening of firsts. It was the first time I had met fellow Bristol Bloggers and the first time I had been to a Supper Club. I was a little unsure of what to expect..... from the Supper Club, not the Bloggers. After many years in the hospitality game, I couldn't quite imagine how it would work. But it most certainly did.

It almost didn't work however, when we couldn't find the house on one of the many Victorian terraced streets in Montpelier. So after some frantic waving and shouting from Elly, one of our hosts for the evening, we were in. Greeted by a glass of Manzanilla La Gitana sherry and great little shu pastry pumpkin 'pancakes', for lack of a better descriptor. The room was split into 3 tables, with a roaring fire and jazz to set the mood.

First up was the Parsnip and Apple Soup with butter croutons and parsnip and apple chips. This was sweet, earthy warming and also refreshing. The croutons and chips adding the extra texture needed. The next course was the first of my wine pairing courses. The wine we brought along for this course was the 2008 Ra Mi Falanghina by Di Maio Norante.

And the dish it was chosen for was the Baked Cornish Haddock with pumpkin crust, leeks and a white wine sauce. The fish was cooked to perfection whilst the wine complemented the pumpkin crust, leeks and white wine sauce beautifully, with it's rich floral aromas and citrussy flavour. The main course was the deal breaker for me. Nothing hip, nor flash just excellent quality and cooked superbly. Another wine was chosen for this dish also. It was the 2007 Anaperenna by Ben Glaetzer from Australia. This wine is intense, complex, and refined with bright berry fruits, with touches of tobacco and cedar. The tannins were fine yet structured. It was a divine match for the Bavette steak with triple cooked chips, Bearnaise sauce and salad.

The steak was cooked perfectly, the sauce was rich and creamy but still had a bite of acidity. The chips were crispy on the outside, while fluffy on the inside and there was enough salad to sink a ship! It was a simple main course, which literally made everyone in the room smile when it was brought out. My table seemed to dissolve into quite gnawing for about 20 minutes.

Dessert was a chocolaty feast. I'm not a lover of chocolate tarts so I struggled but the ice-cream so great. Fig and Pedro Ximinez sherry churned all night by Dan's (our other host for the evening) expert arm. It was rich and creamy. The meal culminated with a Gorwydd Cheese Welsh rarebit, made using The Bristol Beer Factory ale. It was a brilliant ending to a thoroughly enjoyable evening, where I like to think that new friends were made and another foodie haven has been found.

Bravo to Dan and Elly for all their hard work and we are looking forward to coming again!


http://essexeating.blogspot.com/2010/10/montpelier-basement-bristol-supper-club.html
http://www.thepearcafe.com/

Yalumba and the Queen of Viognier

At the Thistle hotel in Birmingham last night, myself and fellow winos were in the presence of royalty. Louisa Rose, Head Winemaker at Yalumba Vineyards in the Barossa and pioneer of Viognier in Australia, was on hand to help delve into the wines of the Barossa and Eden Valleys.


However, the evening started about 700 kilometres south of Melbourne, with the 2005 Vintage Jansz Premium Cuvee. This Chardonnay/Pinot Noir sparkling wine, made using Methode Champenoise was rich and honeyed but with a clean freshness of apples and pears.

Next up were the Viogniers. We tried the Y Series, the 'Barossa Eden' and the quite simply stunning 2008 Virgilius Viognier. This complex, rich, silky wine has aromas of dried apricots and wonderfully integrated oak. The wine is 100% oak fermented in 5 year old French oak barrels. Which, incidentally are made in their own personal cooperage. Louisa said "by using our own cooperage, we have complete control over the oak, and therefore control over the wine".

Next up were the reds. First was the Patchwork Shiraz, named after the view from the top of the vineyard, down over the valley in Autumn. All the vineyards spread out like a patchwork cloak. However, I was not a fan. It was dull, with grippy tannins and a bitterness which was a little unpleasant, and at around £10, I feel there are better options in the market. The next red was the Scribbler, which was more approachable than the prevoius, and generally easy to drink.




Probably the wine of the evening was 2004 The Octavius Barossa Shiraz. This wine was wonderfully seductive. It's complex blend of oak and berry fruits with spice and a touch of refreshing eucalyptus was delicious. The smooth texture with fine tannins rounded off a very good wine.

After sampling and being told about the current projects, Louisa explained about some future plans of Yalumba. They have recently planted Verdejo (the main grape of Rueda in Spain) vines in the Eden valley where they are hoping to become the pioneer in Australia of this fresh, aromatic grape variety.

A big thanks goes out to Louisa Rose for taking the time to explain more about this fantastic family run Winery.

http://www.yalumba.com/


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CASAMIA: RAMSAY'S BEST RESTAURANT

Last night it was confirmed the Casamia, Bristol's only Michelin starred restaurant had beaten off competition from Prashad in Bradford to the title of Ramsay's Best Restaurant.

The family threw a party at the restaurant to watch the final with friends, regulars and suppliers. Jonray said "It was really hard work not telling anybody because we had done so well so we decided to invite friends, regulars and suppliers who have all helped Casamia to come and have a celebration and let someone else cook." The Pony and Trap in Chew Magna (just outside Bristol) were drafted in to make the food. The Pony and Trap are very good friends of Jonray and Peter's and there were subtle influences in the style of the canapes last night. The nibbles really were stunning, Mackerel Tar tare, Wild Mushroom Soup shots, Scallop and Bacon lollipops, Crab Salads and Oysters. These were the only ones I had, I somehow managed to miss the Beef Carpachio and others!

However what I did have were perfect matches to the Moet et Chandon and Cape Mentelle Semillion/Sauvignon Blanc that were being poured freely around the jammed packed restaurant. It also helps to know the Champagne Rep so I was tucking into a magnum of Ruinart Blanc de Blanc which was, and always is, delicious!

It was quite an emotional moment when the winner was announced. Paco, the chef's father and Front of House made a lovely speech which conveyed the love for his family and the restaurant.

The restaurant has all the weird and wonderful techniques and practices but still has that warmth and family aspect that you would expect to get from a really good Italian. They also have a real drive and determination, Peter added,
"We're not going to stop here; we're going to work even harder, trying new ways to create spectacular food. Our ultimate aim is the Holy Grail: three Michelin stars."

http://www.casamiarestaurant.co.uk/index.php
http://www.theponyandtrap.co.uk/index.html

Yann Chave Crozes Hermitage 2008

This wine was recently the pic of the bunch at the Majestic Wine Winter Press Tasting, and rightly so.




This 2008 Northern Rhone shows stunning white pepper aromas on the nose, with violets and cherries. A unique freshness of eucalyptus permeates through the wine.

On the palate this wine has a real savoury edge, and the white pepper attributes are back again to add another level. The tannins are quite taught but surprisingly refreshing. This wine is refined and elegant, and on a very good offer at the moment!

http://www.majestic.co.uk/find/keyword-is-Yann+chave/product-is-06475

FOOD MATCH: Steak, Meat Pie, Baked Camenbert cheese.


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Casamia: the experience

Before I go on I must confess that I have a slightly bias opinion with regards to this restaurant, but I will try to be as truthful and fair as possible.

Behind a wrought iron gate and down a dimly lit passage in the sleepy suburb of Westbury-on-Trym, Bristol, lies Casamia Restaurant. Owned by the Sanchez family, this really is a family affair. Brothers Jonray and Peter are the creative minds in the kitchen and parents Paco and Susan are the calming, charming influence front of house.



I opted for Menu 2 which is a tasting menu of 9 courses. The combination of traditional techniques and ingredients blended with modern practices was fantastic. The meal started as it meant to go on with a scrambled duck egg, cured pig and winter savoury. It was brought to the table in a hollowed out duck egg and served in a egg box. The textures were perfect, the soft scrambled egg intwined with delicious small cubes of cured pork with the light and airy winter savoury was a sensory jumpstart to the rest of the meal.





The centre piece of the tasting menu was the Saddle of Lamb, Kidney, Parsley, Carrot and Pine Nuts. This simple sounding dish was jam packed with flavours. The Lamb was cooked beautifully, the carrots were sweet and deep with flavour, the kidneys helped to boost the meaty flavours and the parsley emulsion lifted the whole dish with it's fragrance. It was simple elegance.




This next dish is probably the one that will stick in my memory as the stand out of the meal. It was a very clever way of combining your senses while eating. Just before the dessert was brought to the table, they brought out a mini fruit bowl with a cox apple and a sort of bouquet garnie of winter spices. The main plate of the dessert was a cox's apple done in a couple of ways. In a smooth puree and also in small cubes. This was served with roasted almond ice-cream. Just before I was about to dive into the ice-cream the waitress poured liquid nitrogen over the mini fruit bowl, causing the reaction seen above. This somehow intensified the aromas in the fruit bowl of the winter spices and apple. As it wafted around the table and our plates we ate the dessert. It was superb. The combination of smell and taste was really interesting, as the aroma seemed to intensify the taste of the dessert, and well, the ice-cream was delicious anyway!

Casamia has been awarded a Michelin star, but should have many more in my opinion. As you may recall, I have a bias toward this super restaurant, but i can honestly say that there was not one little thing that disappointed me. The incredible food created by Jonray and Peter and fabulously personal service given by Paco and Susan is a credit to Bristol. I wish them all luck for the final of Ramsay's Best Restaurant next week and looking forward to continuing to work closely together.

www.casamiarestaurant.co.uk



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