Tag: BAY RADIO

BAY RADIO WINE RECOMMENDATION

Bay Radio Presenters, Noelle and Bob, taste the wine recommendation!

Pork In Cider:

We wouldn’t go far wrong with a super, dry cider from Asturias to match this dish – I love them! However it’s a wine we need, and I think a white one with some body to match the light meat of the pork and a touch of apple flavour in there as well to go along with the cider and apple in the dish.

 
The white wine grape variety Macabeo often gives crisp green apple aromas and flavours, but a stainless steel fermented one with no oak ageing may be a little too fresh for this dish. So look for a Macabeo that has been either fermented in barrel, or has had a few months ageing in oak – or both!
 
Over six months in oak would be too much I think as there’s the risk that the variety’s natural acidity would be too neutralised to cope with the rich creamy sauce. Two to four months in oak barricas would be just right.
 
Salud! 

Bay Radio Wine Recommendation

SURPRISE BBQ BEEF BURGERS
There is a host of red wines that will nicely fit the bill here! Cheese is very red wine friendly and of course barbequed beef burgers will be ideal with some big and beefy reds. Look for a crianza or a reserva Monastrell, the time spent in oak will blend perfectly with fresh-off-the-BBQ flavours and its forward fruit will perfectly complement the burger’s juicy tastes! Or go for an oaked wine with a high proportion of Syrah/Shiraz in the blend, this will have similar flavours to the above, but with a touch of spice too!
 
Salud!  

Sunday Brunch presenters Noelle & Bob enjoy the recommended wine!

Bay Radio’s Sunday Brunch Wine

Prsenters Noelle & Bob try a wine to accompany their Sunday Brunch Recipe

SPANISH STYLE CHICKEN

Chorizo goes so well with rosado that I’d be tempted to recommend a good pink wine here, and certainly chicken accommodates rosado wines very nicely. However it’s the mixed herbs, topped ultimately by Thyme that makes me go, instead, for an unoaked red.
 
Garnacha, particularly when grown at high altitudes, can have lovely herby notes to accompany the damson fruit. Navarra would be my first port of call and I’d go for a Garnacha that is unoaked but about two years old when any excess youthful fruitiness will have mellowed.
 
Salud!

BAY RADIO ON-AIR WINE TASTING

Bay Radio's Presenter, Noelle, enjoys a wine with her recipe of the week!

“This eclectic chicken dish has both savoury and sweet fruit elements which opens the door to both a white and a red wine. ‘Balsámico’ is a Spanish word used to describe aromas emanating from a wine that has been aged in oak in a hot area (Balsamic vinegar has of course undergone a similar ageing). However there’s nothing vinegar-like in the two wines I’ve chosen this week!
 
The red has to have a good fruit presence so I’ve gone for a very young wine from DO Toro, Primero 2009, which has been made by the Carbonic Maceration method which accentuates the youth and vitality as well as the fruit content.
 
My white wine choice is a super wine I’ve just discovered – Recato, a Sauvignon Blanc fermented in barrel with understated oak (too much oak would be a negative for this dish) and good grassy green fruit aromas.
 
Enjoy!”
 
Saludos,
 
Colin