Videos


Albret La Vino de mi Madre Wine Review (Episode 183)

In this episode, we taste a fantastic 2013 blend of Cabernet Sauvignon and Merlot from Spain.

The rough translation of the wines’ name is My Mother’s Wine.

It has a great rich colour, a great nose (smell) and then when tasted massive dark fruit flavours followed by the taste of lighter red fruits.

A great wine if you are interested in starting to try to identify more than one flavour from your wine.

Available from Czerwik’s at: –

https://czerwik.co.uk/product-category/wines/red-wine/spain-red-wine

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Cumberland Saucy Gin (Episode 182)

We taste the Cumberland Saucy Gin.

The gin is a full-on gin which bites back with alcohol burn even though on the nose there was no suggestion of how strong it would taste.

However, after a few sips, the effect dies down enabling you to enjoy the taste more.

Although the gin has a very sweet smell that doesn’t come through when tasting.

We both enjoyed the gin more when the tonic was added, which seemed to allow the taste of the orange peel to shine through.

 

To find out more follow this link: –

https://chestnuthouseonline.co.uk/gins/cumberland-gin-exclusive-lakedistrict

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Locksley Old Tom Gins (Episode 161 – Part 3)

In the third part of this episode, we taste three fantastic quirky Old Tom Gins from Locksley Distilling Company. The first is a Raspberry and Cardaman gin which is made up of Sir Robin of Locksley Gin infused with around 30 raspberries per bottle and then through a separate distillation of cardamom is added.
On the nose, the gin smells very sweet, maybe too sweet for John L’s tastes, but when tasted it was spot on.
With tonic added the drink became lighter and more refreshing.

The next liqueur gin we taste is Cynthia’s take on her Grandmother’s homemade Lemoncello. In homage, she has produced with John, her very special version made with Moro blood oranges.
This liqueur comes in at 27.1%, has a beautiful orange smell. The zest of the orange peel shines through and on the palate it does not it tastes fantastic, they only criticism that John M could come up with was that it would be far far too easy to drink!

Last but not least we tasted another Navy Strength Gin, 57.1%, that has been barrel-aged in a Banyuls cask. (Banyuls is a French dessert wine produced near the Pyrenees) There are only 300 bottles of this produced. The taste is very very special and deserves the respect of being sipped to enjoy all it has to give.

 

 

Find out more about Locksley Distilling gins at: –
https://www.locksleydistilling.com

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Three Choirs Vineyard Interview (Episode 181 Part 1)

We are delighted to get the opportunity to speak to Martin Fowkes, the Wine Making Director at the Three Choir Vineyard about his vineyard and how it all started.

As well as growing their own vines and producing their own wine, they also make wine from another 50 vineyards on their behalf.

Martin talks about the grapes they use, the challenges they have and the future of the vineyard.

Find out more about Three Choirs Vineyard by following this link: –
https://www.three-choirs-vineyards.co.uk/
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Locksley Distilling Dry Gins (Episode 161 – Part 2)

In this episode, we taste some more fantastic dry gins, this time from the Locksley Distilling Company, the Sir Robin of Locksley Gin and their VSOT – Navy Strength, Old Tom Gin.
The Sir Robin of Locksley Gin sits somewhere in between an Old Tom Gin and a Dry Gin in sweetness terms and very nice it is too.
The gin was deliciously smooth when drunk neat and makes a very refreshing G&T.
The VSOT, at 57.5% is a beast of a Gin but still manages to be fantastically smooth and full of exciting flavours. The VSOT was so delicious neat that we both thought we would not enjoy it as much with tonic, but we were both wrong! We both enjoyed the G&T version just as much, this really is one to try if you have not already.

 

 

 

 

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Zing 72 Gin (Episode 180)

In this episode, we go a little further outside of our recent boundary of Yorkshire in the UK to France to taste Zing 72 Gin

72 comes from the 72 hours (3 days) maceration process used to create this Gin.

The gin uses 6 Provencal botanicals,

We let you know what we think of it in our video.

Take a look.

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Wines of Great Britain (GB Wine) Episode 179

In this video, we learn all about English and Welsh wines from two experts; –
Julia Trustram Eve, Marketing Director of Wine GB (The British Wine Producers Trade Association)
and
Martin Fowkes, winemaking Director of Three Choirs Vinyard talk about how English and Welsh Wine is a fast developing industry with the help of passionate growers and some warmer weather.
Also, the change in the consumer’s tastes is also helping with the great British public now preferring lighter wines with slightly more fruit-driven styles.
We discuss the fantastic high-quality sparkling wines now being produced in England and how sparkling is now being produced all over the county.
We discuss the millions of vines being planted in Britain each year with no sign of abatement.

 

To find out more about GB Wine take a look at their website:-

GB Wine

 

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Spirit of Masham – House Cocktail (Episode 178)

The Spirit of Masham proprietor and distiller Derek Harle takes us through how to make their Dry Martini House Cocktail.

Add 50ml of Marsala Spirit of Masham Gin to a cocktail Shaker
Add a splash (around 15ml) of sugar syrup
Add 20ml of Vya dry Vermouth
Add ice
Give it a good shake
Strain through into your cocktail glass
Peel some lemon rind over the glass to allow the zest into the glass
as cutting
Place a little lemon twist in the glass

A great refreshing cocktail!

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Beefsteak Club Mendoza Malbec (Episode 177)

We taste yet another Beefsteak Club Wine in the search for wine that John L tasted in a restaurant recently.

We have struggled to find a “good” Malbec and so will this be one to slot into the “good” category?

Take the look a the video to find out…

 

 

 

If you would like to take a look at the Jamy Roo video mentioned in this video please follow this link: –

Yellow Tail Jammy Red Roo Wine (Episode 138)

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Divine Oak Aged Gin Cocktail (Episode 176 – Part 2)

In this short episode, we learn how to make a new cocktail based on a new gin just launched by The House of Divine.

This is a spectacular cocktail, created by Matt Stanley, that you can try with other gins if you can’t get hold of the very special Oak-aged Divine Special.

Pour 12.5 ml of Divine Raspberry Gin into a glass with ice.
Add 25ml of Divine Oak-aged Gin
Add 10ml of Red Vermouth
Add 4 dashes of Angostura Bitters
Add 2 drops of Aromatic Bitters
Add 10 ml of Creme de Peche
Give it a nice long stir (15 to 20 seconds) in the glass
Cut a slice of orange rind off an orange.
Pop a cherry into a fresh cocktail glass
Strain your cocktail from the glass you prepared it into the cocktail glass
Express oils from orange peels over your cocktail glass
Discard the orange peel and serve your cocktail – enjoy!

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