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AUG-2009-TV-SERIES-106ssThis 6-part series visits a different local bodega each week and show you the vast array of delicious wines produced in this area. Join us as we take a look at the beautiful countryside around these exclusive wine growing areas, along with all the knowledge you need to enjoy the wines here in Spain. For oenophile’s or just for those of us who like a glass or two, this programme is a must that will leave your mouth watering and wanting more.

You can also now buy a DVD of the entire series for just €25 – a perfect gift for beginners and connoisseurs alike!

Wine column in “JetXtra” inflight magazine


Ethnic Cuisine and Spanish Wines

Wine-tasting at Himalaya, Nepalese Restaurant, Moraira


1st Course

2nd Course

Cheese and Wine 2012

Wine Tasting, MontañaCata, Portugal September 2012 (Part1)

Wine Tasting, MontañaCata, Portugal September 2012 (Part2)

Radio interview on “Scoff and Quaff” with Jules Serkin, April 2014

Next Live Wine Tasting on Bay Radio!

Colin : September 23, 2011 5:13 pm : Events, Media

It’s coming up to that time again, folks – another On-Air wine tasting in the Bay Radio studios and available to the world by internet ( click Listen Live). If you love Spanish wine and are interested in matching different types of wine with various super dishes, then this is the programme for you: Bob and Noelle’s Sunday Brunch 12:00 hrs, Sunday 2nd October 2011. I’ll be in the studio with a couple of bottles, why not join us by listening in, having some fun and learning a bit too?

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Next On-Air Wine Tasting – Bay Radio Sunday Brunch Programme!

Colin : September 9, 2011 5:50 pm : Events, Media

Hard at Work!

 The next On-Air Wine Tasting on Bay Radio will be on Sunday 11th September from 12:00 – 13:00 hrs Spanish time. I’ll be suggesting two wines to accompany the Recipe of the Week, supplied by co-presenter Noelle (with hubby, Bob). It’s a fun slot where you can learn a little about Spanish wine and maybe choose one (or both!) of the wines next time you are shopping!

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Published August 2011 in DO Rias Baixas News Bulletin

Colin : August 12, 2011 5:00 pm : Events, Media



 8 de agosto de 2011.- Después de catar 60 marcas de Rías Baixas en dos días, los profesionales que integraron el panel de cata de la XXIII Cata Concurso Rías Baixas Albariño decidieron que los premios de esta edición recayesen la medalla de oro en la marca Pazo de Bouciña, de la adega Arousa de Bebidas; la medalla de plata en el Rías Baixas Albariño de Esencia Divina, Bodegas Gran Vinum y; la medalla de bronce en Bouza de Carril, de la bodega Bodega Bouza de Carril.

I was honoured to be one of the above 25 panelists (in fact the only foreign wine critic invited!) in this major wine tasting event where the best three Albariño wines of the 2010 vintage were determined!

Sitting on the panel as an equal with such luminaries as: Antonio Palacios (master wine maker, President of the Federacion Española de Asocianes de Enologos, and a member of the Palacios family, the most famous winemaking dynasty in Spain);

His young daughter Barbara, a fine winemaker in her own right, whose fledgling Barbarot Bodega, with its excellent Vino de Autor Rioja wine, would surely be voted Best Newcomer, if there was such a title in La Rioja;

Jesús Flores, doyen of Spanish wine writers and tasters, author of several acknowledged wine books and guides, in fact the Spanish equivalent of Hugh Johnson;

Pablo Amate, renowned national wine and food critic on radio and in various newspapers and magazines;

Cristino Álvarez, famed wine critic and writer who has attended over 20 of these catas over the last decades;

Plus many more, was of course a memorable experience, to say the least!

Thus, as a panelist, I played a part in deciding which Albariño wines were the best three of the 2010 vintage:

1st Place – Pazo de Bouciña, Gold Medal

2nd Place – Esencia Divina, Silver Medal

3rd Place – Bouza de Carril

The owners of the bodegas making these wines were delighted when the announcement was made in front of TV Cameras and hundreds of invitees including dignitries, politicians, celebrities and of course the judging panel!

My congratulations to the winners of course but also to all the others who make the excellent Albariño wines of Denominación de Origen Rias Baixas, Galicia.

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Bay Radio’s Sunday Brunch On-Air Wine Recommendations!

Colin : July 3, 2011 9:32 pm : Media
A really mouth-watering list of ingredients which needs a similarly flavourful wine to accompany this Antipodean salad! I’m recommending Bodegas Dominio de la Vega’s Sauvignon Blanc 2010, although this is something of a misnomer as there are two other grape varieties used in the blend.
The grassy, herby Sauvignon which has some gooseberry, kiwi and faint passion fruit notes is joined by Chardonnay for added exotic fruit and finally Macabeo which can on occasions produce some very appropriate pear aromas and flavour.
The Sauvignon will be good with the chilli element, the Chardonnay will lift the bacon a touch and the Macabeo will compliment the salad leaves and of course the pear.
Chicken Risotto
Risotto is one of my favourite dishes – an Italian Sangiovese would be ideal here I think, but when in Spain don’t do as the Romans do! We’ll stick with red wine though and go to the more economic end of the wine price-scale. You can buy Bodegas Fariña’s Arco Iris in Mercadonna – in it’s litre bottle, which they claim is better for the environment.
It’s an every-day-drinking wine for enjoying without complication and one which will mix very happily with the risotto. However that’s not to say it is just a glugging wine. The Tempranillo grapes with which it is made have a faint strawberry aroma but darker bramble fruit on the palate – all adding to food/wine combined flavours.
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Colin : June 20, 2011 1:27 pm : Media

Despite the salt content of Gammon this meat can be overwhelmed by strongly flavoured wines and tannic reds would feel even more harsh in the mouth. Reds just wouldn’t suit cauliflower cheese, being honest a white wine would be its best partner. So we need a compromise and why not use a rosado?
Spain is the Rosado Capital of the wine world, with a myriad of choices from light pink to dark crimson and every shade between – one rosado I know, made with the very dark skinned Petit Verdot variety is practically the same colour as most reds and in fact darker than some!
I’d go for a Tempranillo Rosado for this dish – Marqués de Cáceres in La Rioja would be a good choice, or one from Valdepeñas where the Tempranillo grape variety is called Cencibel.
French Style Chicken with Peas and Bacon
Chicken, still the wine lover’s favourite meat as it sits happily with many different wines. The bacon will make an impact too though, so we are looking here I think for a fruity red wine. You cold try Care Tinto from DO Cariñena – this very fruity un-oaked red is made with Syrah and Tempranillo and is really juicy on the palate.
Or if you like a bit more substance with your fruit try a joven (young) red from Ribera del Duero where the Tinto de Pais (aka Tempranillo) always seems to have a bigger fruit content than Tempranillo’s spiritual home, La Rioja. I think Viejo Mundo Roble 2009, which I presented at a tasting last night, would be a super match. It’s had a few months in oak, but it’s understated, being used simply to add some body and a touch of extra flavour. 

Sunday Brunch Presenters Noelle and Bob, with empty glasses!

Gammon and Cauliflower Cheese

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Colin : May 23, 2011 8:41 pm : Media
Croquetas de Jamon:
There are possibilities here – a rosado would be good, and as this is the land of super rosé wines there are plenty to choose from.
However I think the best match would be a fruity Monastrell from Jumilla or Yecla. Some oak ageing wouldn’t go amiss but I think a crianza with it’s minimum of 6 months oak would be the limit, lest we lose the upfront fruit.
So I think the ideal would be a Semi-Crianza or Roble Monastrell. Such terms are not legally defined. Crianza, Reserva and Gran Reserva are, with minimum time in oak and bottle specified. Semi-Crianza is perhaps self-explanatory, as it indicates that there has been oak ageing but not enough to satisfy the criteria for a Crianza.
Roble, essentially means the same – Roble is the Spanish word for Oak. Sometimes the number of months in oak will be recorded on the label, sometimes not. 
PS Don’t forget the next On-Air tasting will be Sunday 5th June 12:00 – 13:00 hrs; Listen Live by internet: !!
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Colin : May 17, 2011 9:52 am : Media

Hidago de Pollo

A superb rich tapa that calls for a red wine with some oak ageing to lend sturdiness to match the food but also with some elegance. Chicken livers go well with Tempranillo based wines. As many will know this variety is also known as Tinta Fina in DO Ribera del Duero and here Bodegas Federico makes a range of wines called Avenencia using this noble variety.

The Avenencia Roble 2006 comes in a 50 cl bottle – and there’s a story behind this that will encourage those of us who drive to a restaurant and yet want to have some quality wine with a meal, rather than the oft served dross house wine, and still be ok to drive home.

Allegedly this 50 cl bottle of wine at 13% abv, if drunk between two people over a two hour dinner will not take the diners over the limit! Well maybe that’s the case but that aside it’s a lovely wine with 6 months ageing in French oak. Bright fruit, red and dark, underpined with subtle oak to add depth and complexity – perfect with the chicken livers!

The two Avenencia wines from Bodegas Federico - perfect for this week's recipes!

Magret of Pork

Pork can be happy with both white and red wine, though red would be most people’s choice, I think. However we have to consider here the subtle influence of the tomato in the overall taste of the dish.

This leaves us with red as a possibility still, but I’ve gone for a white wine which will be helped by the tomato. Sauvignon Blanc would be a good match – if we weren’t lucky enough to be in Spain, where DO Rueda’s indigenous Verdejo has its home.

Verdejo adds an extra dimension to the slightly Sauvignon characteristics that this top variety also has. Verdego has that grassy, gooseberry fruit common in Sauvignon but also some asparagus and green pepper notes, an altogether vegetal influence, which will enhance the overall taste of the dish.

From the same Bodegas Federico, but this time in DO Rueda, I’ve gone for the 2009 Verdjo. It has all of the above plus a good, quite rich finish. I can’t wait to taste their 2010 which I guess will be available soon!


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Bay Radio’s Sunday Brunch Programme

Colin : May 17, 2011 9:12 am : Media

Presenter Noelle and I enjoying a recommended wine!

Green Asparagus with Ham

Unless it’s smoked, which lends a far stronger flavour, ham can be happy with white wine and with red, though red would be the best pairing. However, with this dish I think the more dominant flavour will be the delicious green asparagus which for me is so much better than white asparagus.

This means we’ll have to think white rather than red. Sauvignon Blanc is sometimes described as having some asparagus flavours and aromas so it’s an obvious partner. There are some super Sauvignon wines in Spain now. DO Rueda would be a first port of call and here you could also choose Verdejo, or perhaps the best match would be a Sauvignon/Verdejo blend.

A judiciously oaked Chardonnay would also do the trick and may be particularly good with the cheese sauce, try one from Somontano or Penedés.


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Bay Radio On-Air Wine Tasting, March 2011

Colin : May 1, 2011 10:42 am : Media

Bay Radio Sunday Brunch Presenters, Noelle and Bob - oh no, with empty glasses!

Apricot-Ginger Pork

A lightly coloured meat, Pork will be quite happy with a rosado wine and also, considering the other ingredients, with certain styles of white wine too. But reds won’t really work with this one.
This super sounding recipe will finish with a touch of sweetness I think, which really counts out almost all red wines. And it’s this sweetness that demands a touch of the same with the wine to accompany the dish.
I’ve mentioned before Santa Digna Rosado wine from Miguel Torres’ outpost in Chile, but widely available here. This wine is made from Cabernet Sauvignon and is a richly coloured rosé whose residual sugar is such that it can really be defined as an off-dry rosado style. It will suit this recipe very well and, as a sop to red wine fans, whilst not red it is dark in colour and made with the red wine fraternity’s ‘darling’ grape variety, Cabernet Sauvignon.
However white wine drinkers don’t need to miss out, particularly those with a penchant for off-dry, whites. I promise I’m not taking a back-hander from Señor Torres, but I am going to recommend another of his wines, this time home-grown though!
Viña Esmeralda has white flower blossom on the nose (from the Gewurztraminer in the blend) and that ever-so-important slight touch of sweetness (from the 80% or so Moscatel that is the other variety used).  
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Bay Radio Sunday Brunch Wine Recommendation!

Colin : April 24, 2011 10:53 pm : Media
Tuna & Egg Pie
Tinned tuna is happy with aromatic white wines and egg will be comfortable too so, which to choose?
As I’ve said many times before Spain can no longer be considered a red wine country with not much more than lip-service being paid to white wine production, albeit with some notable exceptions like Albariño wines from Galicia. There are many splendid white wines now being made in several different areas of Spain.
DO Rueda with their indigenous Verdejo and their imported foreign grape variety, Sauvignon Blanc could provide a super match. Or a Chardonnay from DO Somontano would do the trick. There are some cracking white wines from the Pais Basco made from unpronounceable varieties in DO Chacoli De Vizcaya-Bizkaiko Txakolina!  
However perhaps Galicia remains a centre of excellence for whites and you may want to choose an Albariño (that’s the grape variety) from DO Rias Baixas which would be super. Or a Godello (grape variety again) from DO Valdeorras.
Nevertheless I’m going to suggest a white wine, from the Galicia area, but this time from DO Ribiero made from perhaps a blend of Treixadura, Godello and Albariño – there’s loads of fruit-laden aromas in such a wine with fresh acidity too – a good match I think!
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One thought on “Media”

  1. We listened to Total 91.8 FM for the first time last week and enjoyed the show. Colin was very good, with a mixture of good records and interesting chat.

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