Dinner @refurbished The Cinnamon Club

 The library bar

 Library bar: a cocktail of books

Last night we celebrated a trio of birthdays – two recent and one looming – at the very recently refurbished Cinnnamon Club in Westminster. We started with some complementary Bellinis in the Library Bar – two of the Proseccos with mango juice and one flavoured with cinnamon. Both worked well.     

 The first new Saturday night was not fully booked 

out despite appearances

2011 il Molino di Grace, Chianti Classico £41

As you might expect while the wine list is interesting and has some tempting bottles it is easy to broach a £100 and more, it takes some searching to find reasonable value. We opted for the excellent 2011 il Molino di Grace, Chianti Classico at £41.  

 Tandoori breast of Anjou squab pigeon, pumpkin chutney and peanut £15.50

Absolutely delicious!

 Spiced herring roe on toasted cumin brioche £7.50

 Railway style vegetable cake with beetroot and raisin, kasundi mustard (v) £7.50

 A Chianti view of the refurbshed Cinnamon Club

 Shared dish: whole rack of Romney Marsh lamb, corn and yoghurt sauce, 

black lentils, pilau rice and hot garlic chutney £75

(above and below)

 Sorting out the rack of lamb – which was wonderfully succellent 

and just to the right degree of pink

 Cabbage and kale porial £5.00

 Rajasthani sangri beans with fenugreek and raisin £7.00

 Menu design

Celebratory finale: two recent birthdays and one looming

Overall: the three of us had a very good evening and were looked after very well with our little 'Birthday Cake' a good surprise. We were almost too well looked after as there were a lot of staff on as we were told that before they closed for refurbishment they did twice as many covers on a Saturday night as they did last night – around 300. We had a succession of staff offering to fill our wine glasses at frequent intervals. I assume that on a busy evening this would not have happened. 

The Anjou squab pigeon was truly delicious – perfectly cooked and pink in the middle. It reminded me that it is too long since I cooked pigeon. The rack of lamb was equally a standout dish – roasted just as we wanted. 

The bill came to around £200 for three – so clearly to be reserved for special occasions. Is it around four times better than the Lahore Kebab House? Very difficult to compare! I don't think the food is four times better, although it is considerably more ambitious. The Lahore's cadre is basic without anything like the same number of staff – though they are often admirably efficient. Also the Lahore is BYOB so naturally the bill is very substantially reduced and if you want wine glasses you have to take your own. 

      

Why rely on Merlot and Cabernet Sauvignon to express a Tuscan terroir?

Castello di Brolio

Grape varieties in Chianti Classico have long provoked controversy and a recent exchange of emails over terroir, indigenous and imported varieties with Francesco Ricasoli suggests that little has changed.

Baron Bettino Ricasoli, Francesco’s ancestor, is often credited with the ‘recipe’ for Chianti Classico as Jancis Robinson MW explains in The Oxford Companion to Wine: ‘… who in a letter of 1872 , synthesized decades of experimentation and recommended that the wine be based on Sangiovese (for bouquet and structure) with the addition of Canaiolo to soften the wine.’ Jancis notes that Ricasoli’s ideas were only gradually adopted as Canaiolo remained the basis of Chianti Classico until the end of the 19^th century.

It was the DOC regulations of 1967 that set the rat amongst the cypress trees and olive groves with the requirement that there should be between 10% and 30% of white grapes – Trebbiano and Malvasia – in the red blend. Along with the generous yields allowed these regulations paved the way for the emergence of the super-Tuscans with French varieties – Cabernet Sauvignon, Merlot and Syrah – being popular planting choices. Initially these ‘super-Tuscans’ were plain vino da tavola later becoming IGTs.

For many years, despite efforts to promote Chianti Classico, the super-Tuscans have been the most expensive and prestigious wines at many of the Chianti estates. Quite often an estate’s flagship wines are 100% Merlot or Cabernet Sauvignon or a blend of the two and are sold at far higher prices than the estate’s Chianti Classico Riserva. All too often these super-Tuscans have been super only in price, alcohol, extraction and wood influence with the Chianti Classicos and the Riservas far more interesting wines, more enjoyable to drink and much better value.

Fortunately the requirement to use white grapes was much reduced when Chianti Classico became a DOCG in 1984 and from 2006 their use was banned altogether.

In visits to Chianti Classico over the last couple of years or so I sense that the pendulum may be slowly swinging towards fully valuing Chianti Classico Riserva. In time many super-Tuscans might be recognized as an international cul de sac. I would hope to see a time when as a general rule the Riserva is the top wine.

It would also be interesting to see an increased emphasis on the use of the other local varieties like Canaiolo and Colorino to see if they produce a more authentic expression of the Tuscan terroir than do Merlot and Cabernet Sauvignon.

However, if a recent exchange of emails (see below) with Francesco Ricasoli is any indication, this is not about to happen. The exchange was prompted by my post here on our visit to Castello di Brolio during the post EWBC Chianti Classico trip.

Some of the Castello di Brolio vineyards

Chianti: indigenous varieties or imported ones from France: an exchange of emails with Francesco Ricasoli

From: Ricasoli Francesco – F.Ricasoli@ricasoli.it:

To: "budmac@btinternet.com

Sent: Tuesday, 25 October 2011, 10:55
Subject: your blog ...

Dear Jim,

it was very interesting reading your blog after your visit here in Brolio last October 18, and I fully agree with you that Rocca Guicciarda 2008 is a lovely wine!

I nevertheless was quite surprise that a knowledgeable person about wine like you does not understand what really “terroir” mean, as a matter of fact you write in your blog about me …

‘…he launched into a spiel about his wines being an expression of their terroir and not about individual grape varieties(bravo Jim! I was really meaning that). A reasonably enough view but it does beg the question that if the terroir is so important to you, why do you use imported French grape varieties and not a range Tuscan native grapes…’’’

reading your writings I understand that the concept of “terroir” is far from being understood by you therefore I try to help you copying what the English version of Wikipedia describe about such term:

Terroir (French pronunciation: [tɛʁwaʁ]) comes from the word terre "land". It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties …*

In essence, dear Jim, “terroir” is about geography, geology, climate etc… and not about grape varieties …!!!

I always respect different opinions from mine but I hate stupidity, therefore I decided to write you.

Have a great day my friend, and come and visit us again in the near future.

Kindest regards

Francesco Ricasoli

p.s.

forgive my poor written English.

Extract on terroir from Wikipedia:

Terroir (French pronunciation: [tɛʁwaʁ]) comes from the word terre "land". It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. Terroir is often italicized in English writing to show that it is a French loanword. The concept of terroir is at the base of the French wine Appellation d'origine contrôlée (AOC) system that has been the model for appellation and wine laws across the globe. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region. The amount of influence and the scope that falls under the description of terroir has been a controversial topic in the wine industry.^[1]

My reply to Francesco Ricasoli:

From: J BUDD

Date: Tue, 25 Oct 2011 16:50:13 +0200

To: Ricasoli Francesco

ReplyTo: J BUDD

Subject: Re: your blog ...

Dear Francesco

Many thanks for your message.

This is the second time you have accused me of stupidity and I reject the charge on both occasions.

Thank you but I'm very well aware of the meaning, elements and significance of terroir. Although in my experience if you ask people to define exactly what they mean by terroir you will see considerable variations in the reply. Clearly grape varieties are not terroir but they are a part of matching the right variety to a particular site or terroir as your definition suggests.

The choice Pinot Noir and Chardonnay in Burgundy is now inextricably linked to terroir. Similarly in Vouvray the terroir is ideally suited to Chenin Blanc (plus Arbois if you wish) that the variety is now part of the terroir and part of the appellation's heritage. It would be possible to plant Chardonnay here but the results would clearly not be the same and you would no longer have wines that have the potential to age for more than 100 years.

At Ricasoli you have carefully mapped out where your various varieties are planted and linked this in with elevation, rainfall etc, so you understand the link between terroir and grape varieties. I suspect that we are both convinced 'terroirists'.

My point is that if you are so convinced about the importance of your specific terroir why use imported French varieties to express your terroir? Surely it would make more sense to explore what a range of local, indigenous grape varieties would give. Then you might find that your wines would have a truer interpretation or expression of the terroir of Brolio.

Best wishes

Jim

Reply from Franceso Ricasoli

From: Ricasoli Francesco
To: J BUDD
Sent: Tuesday, 25 October 2011, 17:17
Subject: R: Re: your blog ...

You don't even deserve a proper answer my friend since you might be an expert of Loire, but you are far away from knowhing (and understanding) the complexity world of Ch. Classico and Brolio particularly when you are stating what you just wrote at the end of your below mail.
Ciao ciao ...

Barone Ricasoli Spa - Mobile Internet Service

My reply

Francesco

Thank you for your response.

Sadly you may not be in a position to answer my last paragraph, which might be why you dismiss it out of hand. Do you know? Have you experimented with a blend of indigenous varieties? If so with what results?

As a Ricasoli are you not tempted to search for a modern day 'Chianti recipe' using a blend of indigenous grape varieties matched to the terroir?

Incidentally what are the average picking dates for Merlot, Cabernet Sauvignon and Sangiovese along with Canaiolo and Colorino if you have any planted please?

Happily I have asked similar questions of other Chianti Classico producers during my visits in the past and received considered and thoughtful answers.

Best wishes

Jim

Vineyards of Castello di Brolio

European Wine Bloggers' Conference 2011 (#EWBC): Chianti trip – visit to Caparsa

Paolo Cianferoni

Barrels@the entrance to Caparsa

Paolo Cianferoni's Caparsa estate was the first visit on our last day (19th October 2011) in Chianti Classico. It was markedly different from all our other visits, which were to much larger estates than Paolo's 12 hectares of vines. He along with Badia a Coltibuono would fit most neatly into the 'natural wine' movement. I'm tempted to say that the two wines – the 2000 (24.50€) and 2007 Riservas (23€) were the most 'authentic' and least polished wines that we tasted during our three day trip.

The Cianferoni family bought the estate in 1965. Initially it was run by Paolo's father – Reginaldo Cianferoni – a professor of economics and politics at the University of Florence. Paolo now runs the estate organically. "We have been certified since 2005. My father used chemicals. I moved towards organic viticulture in stages. Organic viticulture encourages complexity, while the use of herbicides etc. simplifies wines. The problem with biodynamics is that it has a priest!"

Caparsa estate make only a Chianti Classico Riserva called Doccio a Matteo. Paolo explained: "We only bottle a third of our production making only a Riserva. 66% of our production is sold to large companies, so we have 20,000 bottles to sell. These are sold either locally or exported to small importers. If I had sell all 100,000 bottles I would have to change the whole structure."

The 2000 Doccio a Matteo has notes of sous bois with earthy hints – an unpolished character that would be enjoyable and easy to drink. The 2007 has vibrant fruit and is naturally more structured with firmer tannins than the 2000. Ideally it needs more time in bottle.

Paolo has his own blog.

Paolo has a very expressive face and hands (above and below)

One of Paolo's sons

Six vintages of the Riserva

View across the vineyards and the forests

European Wine Bloggers' Conference 2011 (#EWBC): Radda early in the morning

Looking south-west from Radda 

Photos taken in Radda-in-Chianti early Tuesday morning before breakfast and before we headed off to Castello di Brolio.  

 Building in the village lit by the early rays

Touring Club plaque

Vini-Alimentaria

 New vines 

 Autumn golds (above and below)

Tuscan landscape: vines and olives  

The new Chianti – swimming pools and vineyards

European Wine Bloggers' Conference 2011 (#EWBC): an evening@Dario's restaurant in Panzano

The larger than life and apparently hyper-active Dario Cecchini with a glass of Chianti Classico

A friend of Dario's from his butcher's shop across from the restaurant

On Tuesday evening we had a lively dinner in Panzano at the restaurant of Dario Cecchini, the now famous butcher of this small village between Radda in Chianti and Greve in Chianti. Also dining at the restaurant that night was the Queen of Holland, who chatted with some of our group who shared a table on the ground floor with her four bodyguards. Fortunately they were fairly noisy so this presumably persuaded her not to wish to meet the rest of our group and this avoided any embarrassment that might have been occasioned if she had asked for our autographs.

The chef (who I assume keeps the show on the road) and Silvia Fiorentini of the CC Consorzio

Saluti, Dario!

The sober middle table plus a few friends

The noisy table on the ground floor (above and below)

No telling porkies in the butcher's shop...

A plaque outside Dario's shop in Panzano to the apparent death of the Bistecca alla Fiorentina due to mad cow disease

European Wine Bloggers' Conference 2011 (#EWBC): Visit to Castello di Brolio (18.10.11)

 Castello di Brolio

 The Castello gardens and vineyards (above and below)

The Castello di Brolio estate now gives the impression of seamless evolution and of long historical continuity.

However, in the latter part of the 20^th century this certainly wasn’t the case. In the 1970s the winery and the brand was separated from the Castello and the vineyards and the former was sold to Seagram and then onto Hardy’s. Eventually the Ricasoli family was able to buy this back from Hardy’s who were in severe financial difficulties having pursued an over-optimistic overseas expansion.

 Francesco Ricasoli

The current managing director, Francesco Ricasoli, has since been working to restore both the quality of the wines and its reputation. He alluded briefly to the 20 years of mismanagement in foreign hands but gave no details.

Francesco’s initial pitch was that he wanted to know about bloggers, who we were and why we blogged and didn’t write for the conventional print media. Apart from a few shouted answers, I’m not sure he was especially interested in answers to his question. I spoke to him afterwards and explained that it wasn’t possible to categorise the group as we all had different backgrounds and experiences. Ricasoli’s response was that he was being provocative. 

Reading in the Brolio’s booklet that their top wine was a blend of mainly Sangiovese plus a small amount of Merlot and Cabernet  I asked him about the blends in the Castello di Brolio 2008 and 2005, their top Chianti Classicos. Francesco responded that this was both a beautiful question and a very stupid one. He launched into a spiel about his wines being an expression of their terroir and not about individual grape varieties. A reasonably enough view but it does beg the question that if the terroir is so important to you, why do you use imported French grape varieties and not a range Tuscan native grapes.  

Of the five wines shown my preference was for the reasonably priced (14.80€) 2008 Rocca Guicciarda Chianti Classico Riserva. My least favourite was the 2008 Casalferro (100% Merlot@29€ a bottle – 2007 currently on sale). To be fair this was far from the worst Merlot I have tasted in Tuscany as it wasn’t overcloying and had acidity in the finish. Why would I want to pay double the price of the Riserva for a Merlot? Someday I hope the producers in Chianti Classico will decide that the super-Tuscans (now IGTs but formerly vino da tavola) has become a cul de sac.