Duck à l’Orange:
Although French sounding this is more of an English way of serving Duck. Succulent duck breasts with a rich, quite sweet orange sauce – super. But, not so easy to pair with wine as the savoury nature of the fowl is changed somewhat by the sweetness of the honey and sugar as well as that of the fresh orange juice, which also has a touch of acidity too!

Oops, an empty glass - this will never do on Bay Radio's On-Air Wine Tasting!

A white wine will be best with this I think. However red wine lovers may like to try a red wine made by the carbonic maceration method, as is Beaujolais (which would be a good match, were we in France). So look for a Tempranillo or Monastrell grape variety made by this method (it will be written on the label).

A better match, I think, will be a white wine with some residual sugar – so an off-dry wine will be lovely. Torres does such a wine, but from the Valencia region you might like to look for a ‘dry’ Moscatel – these wines do have some sweetness but nothing like the full-on sweetness of the dessert wines made from the same grape.
An alternative would be to use a dry wine made with Moscatel but with another variety in the blend too – perhaps Chardonnay, or Sauvignon.


Following the first very successful wine tasting with aperitivos held at Javea Port’s Cafe D’Art before the Summer, owner Toni has asked me to present another in November. This time with the added attraction of an Art Exhibition in the basement which can be viewed following the tasting!

On Saturday 27th November at 19:30 hrs there will be four wines (possibly 5) – a white, a rosado, and two reds (possibly plus a super dessert wine too!), presented by me with some tasting notes and details of the bodega etc. Aperitivos will also be served during the tasting and of course there will be an opportunity to buy wines on the night.

As with last time there will be a small charge (5€) but places are limited so please reserve early to ensure your place. We are expecting another full house!

See you there!


Bodegas Parcent, who made one of the wines chosen for the recent Spanish Royal Wedding, is hosting a bodega tour and wine tasting which will be presented  in English and Spanish by joint owner Armando and myself.

There will be a tour of the vineyard, the atmospheric, small bodega and a tasting of all the wines they produce. This will include their first ever sparkling wine, produced for the Christmas 2010 festivities, and we will be the first people to taste it, which is quite an honour!

There will be nibbles, including cheese and sausage and as the morning starts at 11:30 am it will finish in time for people to perhaps lunch in the local restaurants.

I’m really looking forward to this as it will be the first such tasting! However numbers are limited as it is a small bodega – please therefore reserve your places early. You can call me on 629 388 159.

The date and further details will be posted here asap! 

There will be





 What do you get if you cross a Spaniard with a German? Well, if the Spaniard is a highly respected consultant oenologist crafting an impressive portfolio medal winning wines; and the German is a Master of Viticulture, Winemaking, Wine tasting and Marketing with thirty years experience as a sommelier, chef and officially recognised gastronome, you end up with a wine making philosophy and a super end product!

 Bodegas Concepto Vinnó and Bodegas Úvula are the sister bodegas that grew from this philosophy. Pedro Cárcel from Requena and German born Miguel Matthes are our respective protagonists whose ideals ‘Vinos de España’ recently put to the test amidst the beautiful rolling hills and valleys of Requena, where La Communidad Valenciana abuts Castille La Mancha.

 After many years of listening to clients’ comments about their favourite styles and tastes in wine and then blending them with his own opinions, knowledge and philosophy, Miguel had a shrewd idea as to what the wine buying public enjoys in its wines. In the circles in which he moves it was a given that he would eventually meet a talented winemaker willing to take onboard his ideas and who shared his passion for the grapes and the vineyards from whence they came.

 You cannot make good wine from bad grapes and as it is Pedro who controls what goes on in many of Valencia’s vineyards, as well as sharing Miguel’s ideals, there was nobody better with whom to collaborate. A partnership was born.

 Bodegas Úvula makes Vino de la Mesa, Table Wine. But don’t let that confuse you – the fact that it has to be labelled as ‘Table Wine’ is certainly no reflection on its quality. Rather, it is confirmation of the company’s philosophy. Neither Miguel nor Pedro want to have their hands tied by the bureaucratic red-tape that governs all that bodegas do if they want to have the Denominación de Origen (D.O.) stamp of their labels.

 It is Miguel and Pedro’s desire to make their Úvula wines using the best grapes they can find from wherever they can be sourced – this may be a blend of grapes grown within, for example: DO Alicante, DO Valencia and DO Utiel-Requena. Also they want to use a blend of varieties that will best produce the aromas, flavours and styles they require. This may mean, for example: Bobal, Tempranillo, Cabernet Sauvignon and Petit Verdot.

 Such peripateticism is simply not permitted by the Consejos Reguladores (the DO Regulating Committees) therefore the wines of Bodegas Úvula cannot carry the epithet, Denominación de Origen – nor do Miguel and Pedro want it! New World wine making comes to Old World Spain!

 Bodegas Concepto Vinnó however abides by the rules and makes wines with the blessing of the DO Valencia, therefore they sport the DO’s official stamp. So have our wine partners compromised their beliefs and bowed under the pressure? No, it is simply that the different styled wines of this newer bodega, whose guiding goal is to produce the best possible reflection of the varieties of the region, happen to comply with all the regulations. So why not make a DO Valencia wine?

 The two wines in their small portfolio have dual common denominators – the indigenous Bobal variety and a fascinating use of several different types of oak for their ageing. The younger, vivacious Vinnó has Bobal flirtatiously cavorting with Monastrell, on a bed of French, Hungarian and Caucasian oak; whilst its slightly older sister’s bedfellows are Bobal and Merlot using French, Hungarian, Russian and Balkan oak casks.

 The vineyards we toured with Pedro and Miguel were a picture of health, despite baking temperatures. The Cabernet Franc, Bobal, Petit Verdot, Merlot and Tempranillo vines have roots that search for water, and what little nutritious material they can find, several metres below the parched surface soils. Irrigation is only used if the plants’ vigorous growth starts to wilt, and the vines, accustomed to suffering already, start to demonstrate that enough is enough!

 And what of the wines? Vinnó 2005 is a sturdy wine that has aged gracefully. It is drinking well now and will last still (though the 2007 will be released soon). There are dark fruits from the Monastrell and a touch of minerality from the Bobal, its three months in oak have added depth and a slight roasted coffee bean flavour on the finish. As with all their wines, decanting is recommended.

 Concepto 2005 has had two more months in oak. It’s a, deeper and  richer, well-structured wine with the Merlot adding more concentrated fruit as well as delicate floral, perhaps violet, notes. Sweet, soft tannins and a touch of spice, it’s drinking perfectly now but has the capacity to age a further one or two years.

 Úvula Coupage 2006 has had three months in two different French oaks as well as Caucasian, the varieties are Merlot, Tempranillo and Petit Verdot. The Tempranillo and Merlot take the lion’s share so as you can imagine this is a fruit-driven wine with the Petit Verdot adding herbaceous notes. A wine for drinking on its own or for pasta, cheeses and lighter meats.

 Úvula Selección 2005 blends Bobal, Cabernet Sauvignon and Syrah, a delightful mix of dark fruits, earthy vegetal notes and spices complemented by integrated oak which adds depth, complexity and subtle toasty flavours. It’s a super wine, still very much alive and pleading to be eaten with game, and other full-flavoured meat dishes.

 Finally Úvula Plattum 2005. Only made in very good years this wine is a blend of Bobal, Cabernet, Petit Verdot and Syrah. It’s 14% abv and fills the palate but it has an elegance about it with flavours of dark fruits, black pepper as well as vegetal green pepper, and a touch of liquorice. Nine months in various different oaks have added complexity as well as subtle toasted flavour notes. The finish is a lengthy blend of brambly fruit with earthy notes which speak of its terroir.

 All wines available through parent company: