Novy Shiraz 2010, Napa Valley, USA
The complex aromas of dried herb, berry, leather, meat and smoke are pure, direct and pleasingly supple, easing nicely on the finish. This maintains an easy-drinking allure while remaining adequately complex. The tannins show good grip.
Chateau Latour Martillac 2007, Pessac Leognan-Bordeaux, France
Ripe and full, with the charcoal black fruit of very ripe plums, and dark chocolate. A hedonistic wine, with a good backbone. Complex, interesting and reflective of its terroir.
Bodega Roda Reserve 2007, Rioja, Spain
The 2007 Roda Reserva is a blend of 89% Tempranillo, 8% Garnacha and 3% Graciano with half the crop aged in new oak for 16 months. It has a ripe, dark berry, espresso and cassis bouquet that unfolds nicely in the glass and demonstrates complexity and harmony. The palate is medium-bodied with taut tannins. It displays fine acidity with clean fruit flavors of wild strawberry, raspberry, tart red cherries and a touch of citrus peel.
Querciabella Chianti Classico 2012, Tuscany, Italy
Sour cherries and cardamom, raisins and noble lavender, mouth compact but multifaceted in many streams and red fruits.
St. Urbans-Hof Riesling 2013, Mosel, Germany
Brilliant fruit and Mosel-slate mineral flavors, lively acidity, and ripe floral aromas. Delicious on its own, or a perfect accompaniment to light or spicy dishes.
Cloudy Bay Te Koko 2011, Marlborough, New Zealand
Te Koko 2011 offers aromas of lemon citrus, bees wax and passion fruit flower. The palate is generous with layers of green mango, white pepper and flint; it’s richly textured but shaped by fresh acidity. Subtle tropical fruit and taught minerality linger on the plush finish. Te Koko is incredibly food friendly, complementing a range of cuisine. We particularly enjoy it with savoury dishes highlighted by fresh herbs or aromatic spice.
Christian Moreau Chablis 2013, Burgundy, France
The 2013 Chablis has an engaging mineral-laced nose. The palate is vibrant with crisp citrus fruit, very fine acidity and a sense of symmetry on the finish that should see it age with style.
Cured meats or ‘Salumi’ in Italian was born out of the need to conserve meat for months after the ‘harvest’ of the animal. Cured meats are most often made of pork, beef, veal, goat, chamois, venison, wild boar or horse. Salting, smoking and air-drying are the three main processes by which fresh meat is transformed into a storable delicacy.
Salt, a conserving agent, is used in large quantities to ensure that the meat will keep for several months. Similarly, spices play a key role in conserving meat: black pepper, chili flakes, and ground red pepper are predominant.
Italian Salumi falls under two categories: those obtained from a whole cut of meat, such as a boneless thigh or shoulder. You may recognize Prosciutto, Pancetta, Coppa, Culatello in this case. Those made from minced, ground, or chopped meat that is stuffed into casings, known as insaccati in Italian and are more popularly known as salami and sausages.
The best-known of Irish beers, Guinness has taken the world by storm since its inception in the 1770s. It is now brewed in 49 countries and sold in more than 150, and it’s hard to go anywhere without seeing Guinness on tap. And it’s all due to Arthur Guinness, the original brewer, whose porter recipe took off. According to Guinness, Arthur Guinness originally brewed ale and only started making porter in the 1770s due to some competition from other brewers. The Guinness Extra Stout has an unmistakable deep-dark colour with a crisp hint of roasted barley, a breeze of hops and a refreshing bite while the Guinness Draught is smooth, very creamy and slightly heavier.
Guinness was one of the first trademark-protected products ever. According to the brewery, the company came up with a trademark label in the 19th century to “protect the Guinness name” overseas. That includes the harp on the label and the signature of Arthur Guinness
The brewery is also behind the Guinness Book of World Records. In 1954, the head of Guinness, Hugh Beaver, got into an angry fight with someone and decided to assign an official reference guide to solve all disputes. It was originally a promotional item Guinness gave to bars who stocked the Guinness brew!
For years, Italian bank Credito Emiliano (Credem) has accepted Parmigiano Reggiano as loan collateral offered to producers of the Protected Designation of Origin (PDO) cheese. According to the Harvard Business School case study, if producers are unable to repay their loans, or if prices fall and the value of the collateral does not support the outstanding debt, Credem may sell the cheese it holds to cover any potential loss.
Parmigiano Reggiano sold in the EU must be produced in and using milk from a handful of areas – Parma, Reggio, Emilia, Modena and parts of Mantua and Bologna.The hard cheese, made using raw cow’s milk, must be matured for at least 12 months.
According to the Harvard case study, Credem is investigating whether its Parmigiano Reggiano model can be applied to other agricultural products.
