Hungarian Wine Tasting

Bortodoor City Wine Bar, Budapest, Hungary. Tuesday 14-July-2026.

A new country and a new set of grape varieties to learn about. So of course we had to book ourselves a wine tasting. We know nothing about Hungarian grapes and this delivered exactly what we wanted: a history of Hungarian wines, and introduction to the local grape varieties and tastings for sparkling, through white, rosè and reds. I even got a bonus sip of Tokai. Our host went by the nickname “Smike”, an American who has lived in Budapest for 17 years and is very knowledgeable and enthusiastic.

1. Beres Holdezust Habzobor Brut.

A glass of sparkling to welcome us and the first of the tasting to sip whilst we got the background to the Hungarian wine industry.

Geology: The north of the country is volcanic soils in the Carpathian mountains created by upheaval 13-15 million years ago. The south of the country has soils more Burgundian in character.

History: vineyards have been here for millennia. There was some disruption caused by the two world wars but the biggest impact was the Soviet Occupation. The authorities demanded that all vineyards across the country were to be over-planted with one of several new workhorse varietal strains developed for quantity and robustness. Two areas exempt were Tokaj and Nagy-Somlo. It was only after the end of the occupation that vignerons were able to replant local varieties better suited to their individual areas. Now those vines of an age that they are reaching their full potential.yeah, I think so

The tasting was accompanied by small platter of nibbles.  

Vinified in stainless steel. It was very pleasant and a fair match for any other nations sparking wine.

2. Harasztry Sir Irsal white 2025.

Made from a vine cross developed in the 1930s it traditionally smells of elderflowers. It is very popular with the Hungarians predominantly drunk as a spritz.

A bit too tart for my liking but I can see that it might work as a long drink.

3. Hercegkut Furmint Dry 2024 Tokaji.

A dry white from an area more famous for its dessert wines. This was described as having minerality and good aging potential. Vinified in stainless steel then aged in French oak barrels.

We got more tips on bluffing in wine: not just what fruit you are getting but what ripeness. So if it is apples are they tart / unripe / warm / baked; if cherry is it sweet dessert or tart morello.

4. Dubicz, Sarhegy Oalszrizling 2023.

Not a reisling despite the name. From the Matra region. I got kiwi and pea pod on the nose. Very pleasant.

5. Sauska Siller Villany 2025.

A peculiarity of Hungarian wine production known as “bleed the must”. After two days of skin contact half the must is removed to make a dark rosé known as Siller. The remaining 50% must is left on on the skins to produce a hyper-red wine. Interesting. I prefer a darker rosé so this was lovely. Maybe it was autosuggestion based on the colour but this had distinct strawberry notes on the palate. The presenter opined that it had some malolactic fermentation to add to the flavour.

6. Vesztergombi Kardaka Szekszard.

A pinot noir like grape grown as bush vines from the Kunsag region whose sandy soils enabled it to escape the ravages of phylloxera. Is is a cooler area where they need to used smudge pots - braziers that help keep the frosts at bay.

7. Kekfrankos Tuzko Birtok 2022

The kekfrankos grapes contributes the biggest percentage found in Bulls Blood. Smoky blueberry nose with tertiary notes of tabacco and cedar. When the assembled company were asked what food they’d pair it with Mary proposed cassoulet and I suggested smoked duck with cherry sauce. Turns out that our host always paired it with duck. Result!

8. Koch Villany Cabernet Franc Vedett Eredetu Villany Classicus 2020.

Oaked with dark fruit flavours. It had a “Top 12” sticker on it which signifies that in a nationwide blind tasting it was adjudged one of the the top twelve Hungarian wines.

9. Tokaj. 

I had been discussing dessert wines so Smike gave me a small tasting of a Tokaj. It was delicious and far better than I remember from my previous tastings of Tokaj.

A great tasting with lots banter. Then a short stroll to our restaurant for supper.

Wine Tasting - Tutored Tasting

Vineria del Borgo, Cisternino, Puglia. Monday 29-June-2026.

The local wine bar Vineria del Borgo offers a couple of options for wine tasting. A simple three wine flight or a four wine tutored tasting with accompanying nibbles. We of course went with the latter. We were joined by our new Cistranese friend Nancy and her visiting friend Bridget. The wines were presented by Luca Cinque of The Italian Label and came from two different wineries.

1. Metodo Classico, “1950”, Rivera.

The first wine we sampled was a sparkling made from Bombino Bianco. Made by the traditional champagne method it spent 24 months on the lees and this bottle was disgorged in November 2025 with zero dosage.

A very light straw colour with a yeasty nose and touches of melon and peach kernel on the palate. Mary’s favourite of the evening.

2. Locorotondo Bianco DOC, Rivera.

The regulations for Locorotondo DOC is: Verdeca at least 50%; Bianco d’Alessano at least 35% and whatever remains has to be a local grape variety, normally Minutolo. This producer has opted to go for 50/50 Verdeca/Bianco d’Alessano with no Minutolo at all.

Very pale lemon colour with floral notes on the nose which apparently comes from the Bianco d’Alessano. Luckily not as floral on the palate as this could have been a bit too much. Interesting to try a different style of Locorotondo DOC. For me it was a little tart on the palate but had a lovely smooth texture; Mary liked it.

The sommelier gave us a top tip for bluffing in wine tastings. Depending on the flavours you pick up, it’s a safe bet to go for one of the following three: apple, pineapple or melon as appropriate. Other fruits are available, but those are good options.

3. Susumaniello Rosato Salento IGP, Sammarco.

Apparently, the Susumaniello grape gets its name from the dialect word for a donkey on an account of how these vines carry a heavy load with huge bunches of grapes right from the first couple of years.

The colour was a lovely pale pink and, maybe it’s auto suggestion because of the colour but I got a rose petal on the nose. Very pleasant and should be great with food. 

We had an interesting discussion on the difference between biological wines (which these were) and biodynamic wines which is a whole more complex discipline altogether. 

4. Primitivo Rosso Salento IGP, Sammarco.

Like the Susumaniello above, many of the Primitivo vines are not trained on wires but grown as low bush vines which makes harvesting back breaking work. There are two main areas where the Primitivo grape is grown. Gioia del Colle where the wines are 100% Primitivo and generally up to 13% alcohol. Primitivo di Manduria must contain at least 85% Primitivo grapes and a natural alcohol content of at least 13.5%.

This wine spent six months fermented in stainless steel tanks followed by two months in bottle.

The wine was a dark, opaque ruby with a very jammy nose, I was picking up blackberry. There was some grip to the wine, which indicates enough tannins to give it some aging potential.

As part of the tasting we got a two full plates of assorted cheese and salumi, but I was too busy eating to take a photo at the start.

After all this, we went to Bar Fod for an ice cream dessert and a glass of Prosecco to finish off the evening. A very enjoyable tasting and, as always, we learnt something new.

Wine Tasting - Albea 2026

Alberobello, Puglia, Italy. Wednesday 03-June-2026.

We first went to Albea for a tasting back in September 2022. This return visit was prompted by having some friends to stay who wanted to do wine tastings. Our previous visit focused more on the mechanics: sourcing of the grapes and the production of the wine. This time, with a different host, we learnt much more about the history of the company.

A quick visit to the barrel room where our host, Nico, explained a bit about the history and current ethos of the company. 

Some long while ago we were told that the French used to import large quantities of southern Italian wine to boost their own production. We had thought it was to make their poor quality wines fruitier, higher in alcohol and more saleable. As a result of this tasting we learnt a more nuanced story. It actually goes back to the late 1800s when phylloxera ravaged the French vineyards but hadn’t made it down south. With ravaged vines in France, the vignerons looked to southern Italy to augment their production.

Albea was founded in 1905 and was deliberately positioned next to the railway line for ease of logistics, shipping tankers full of wine up north to France. Apparently, other Puglia wineries did the same. As French vineyards gradually recovered by replanting vines on American root stock the demand for their wines dropped but a new market opened up in northern Italy for making vermouth. 

In the 80s that market started to get a little more challenging so they decided to switch away from bulk wine to bottles. At the same time they started on a program of working with twelve selected farmers to improve the quality of the grapes. Previously Farmers were paid by sugar content or redness of the grapes - a payment mechanism that encouraged high yield probably at the expense of quality.

We had also been previously told that a number of other producers such as Leone di Castris also decided to go down the quality route at that time. If I were cynical, I could posit that it was as much driven by changing the market forces as it was a desire to improve quality as there was a market for well produced wines.

That was followed by a quick trip through the museum (it was hot!) and we ended up in a large function / tasting room.

1. Odegitria White Metodo Classica Pas Dosé 12.5%.

sparkling.

2. Il Selva DOC Locorotondo Superiore.

The Locorotondo DOC is an appellation created in the 1980s based upon the mix of grapes grown in the area, predominantly Verdeca. Aged in barrique following fermentation for eight months then in bottle for another six. Some of the wine was matured in clay pots and blended to get the best wine they could.

3. Petrarosa Primitivo Rosato IGP 12.5%.

I don’t know whether it is my imagination, but I think I see a shift in the great varieties used for Rose. When Susumaniello started appearing in its red form that was swiftly followed by the rosé version. We are now seeing rosé made from the more intense red varieties such as Primitivo and Negroamaro.

4. Lei Bianco D'Italia 13.5%.

They produce two ranges of wine. We were tasting the top tier wines. Their second range is called Due Trulli at a more affordable price point. What one winemaker in Australia euphemistically described as “lifestyle wine”.

5. Susumaniello Puglia IGP 13.5%.

The current raising star grape variety.

6. Petranera Primitivo IGP 14.5%.

My favourite Puglian great variety coming in at a hefty 14.5%.

7. Sol Primitivo IGP 15%.

An interesting compare-and-contrast with the previous Primitivo. If I recall correctly, we preferred the Petranera.

6. Lui Nero Di Troia IGP 14%.

Another single variety wine. They don’t seem to be going in for blends apart from the Locorotondo DOC. We all liked this wine and tought it a much more complex and interesting than the other reds.

Line up at the end (minus the sparkling).

A very interesting and enjoyable tasting. It just goes to show that doing a repeat is worthwhile. 

Wine Tasting - Montemarcuccio

Cisternino, Puglia, Italy. Thursday 28-May-2026.

We first tasted Montemarcuccio‘s Prima Filari in Osteria Bell’Italia. It was so tasty we went hunting for it in the local supermarkets but were unable to find any. We then learnt that, at the time, they only supplied to the trade. However, our friend Chris was able to make direct contact and persuade them to sell her a case to split with us. Then we learnt that the mother of the family ran a dress shop in nearby Casalini and that if we went to the shop we could buy their wine there.

Fast forward a couple of years and Montemarcuccio built a tasting room a couple of kilometres out of town. We used the occasion of friends visiting to book a tasting. The tasting was lead by Antonio, the son of the family.

Served with salami, cheese and taralli.

1. Fós Bianco Frizzante Valle D'Itria IGP 11%.

Made from a blend of Verdeca, Bianco d'Alessano and Minutolo. Very refreshing.

2. Fós Rosato Frizzante Valle D'Itria IGP 11%.

No varietals specified.

3. Fós Primi Filari Verdeca Valle D'Itria IGP 12.5%.

Unsurprisingly we very much enjoyed this wine. We have been drinking a lot more Verdeca recently, this is a great example and one we regularly have at home.

4. Miranto Rosato Ottavianello Valle D'Itria IGP 12.5%.

The Ottavianello is an alias for the Cinsaut grape, a heat tolerant variety which makes it suitable for this area. The wine is named after the children of the family - Miranda and Antonio (who lead this tasting)

5. Elphis Red Ottavianello Valle d'Itria IGP 12.5%.

The same grape but in the full red version. Soft and fruity, we did not like this as much as the others.

Itrio Extra Virgin Olive Oil.

To quote their website, "The name Itrio recalls our land, the Itria Valley , but also celebrates the harmony of the trio of varieties that make up the blend: Ogliarola, with its delicate and soft taste, Toscanina, which gives elegance and intensity and Cellina di Nardò, which gives depth and character." We tasted this oil on bread and it was lovely.

Their full range displayed.

Of course we could not leave empty handed and came away with a couple of bottles.

Lecce Wine and Food Tasting

Lecce, Puglia, Italy. Saturday 23-May-2026.

After parkrun we did a little wandering around Lecce centre and a deliberately light lunch because we had booked a wine and food tasting at La Strada del Vino. Obviously, we are well acquainted with the main grape varieties of Puglia, but it is always nice to find new producers. Our host gave us a bit of background on each wine including where the grapes are grown but unfortunately we did not take any notes.

The food tasting was a platter of antipasti, each one chosen to go with a different wine.

1. Flaminio Verdeca Bianco IGP Salento from Vallone.

Verdeca is currently our preferred white wine so it’s nice to try yet another. This was paired with three different cheeses. More info on the wine...

2. Flaminio Rosé Wine Negroamaro D.O.P. Brindisi 2025 from Vallone.

This is made from the Negroamaro grape which makes a classic Puglian red. The rosato is made by allowing the juice to remain in contact with the skins for only a couple of hours before vinification to extract a modest amount of colour. Apparently the grapes for this are grown near the sea and hence, according to our host, it has a slightly salty taste. We could definitely detect a pleasant minerality. More info on the wine...

This was paired with a very tasty bruschetta with olives, tomato and capers. Mary is always a fan of anything with capers!

3. Versante Rosso Negroamaro IGP Salento 2025 from Vallone.

Same grape, same producer, same vintage but this time a longer skin contact gives us the full red version. This was paired with a spicy salami. This red really brought out the spiciness in the food. More info on the wine...

4. Neprica Primitivo 2024 from Tomaresca.

I was pleased to see this Primitivo in the tasting as it is I my preferred grape variety; often high in alcohol and sugar. Puglia is a big producer of almonds so they decided to pair it with almond biscuits. Not hard crunchy ones like cantucci but something a little softer. More info on the wine...

We also learned that Marchesi Antinori (a company and a dynasty), better known for their Super Tuscans, acquired the Tormaresca winery in 1998 which says something of the high esteem in which they hold this winery and area.

We had a very pleasant chat with Grace and Jill on the next table who were on their first visit to Puglia and seemed to be suitably impressed. We came away having had a pleasant time with a couple of producers to look out for and more background on the Puglian wine industry.

Wine Tasting – Same Wine, Different Vintages

Bassenthwaite Lake Station, Cumbria. Thursday 05-March-2026. 

Our last visit to Bassenthwaite Lake Station (BLS) for their monthly wine tasting before we head back to Italy for the summer. As usual we went for the winter break deal (dinner, bed and breakfast) at The Pheasant as we were not going to be driving home afterwards, that’s for sure!

The theme was to take two different vintages of the same wine and do a compare and contrast. Sometimes literally the same wine, different vintage, sometimes different styles that required different periods of maturation. An interesting test of taste.

Wine, ABV Supplier Price

• BLS Tasting Notes
• Mary's Notes. ✱ Rating out of Three

1 Taste the Difference Cotes Du Rhone Viognier/Grenache Blanc 2024, 12.5% Sainsbury, £9.75 

• An interesting comparison to start us off - two 'identical' Cotes du Rhone wines form the Sainsbury Taste the Difference range, one is 2024 and one is 2023, both priced the same and with identical descriptions (apart from the grapes varieties) and food pairing suggestions
• Nothing outstanding, ✱

2 Taste the Difference Cotes Du Rhone Viognier/Grenache Blanc 2023, 13% Sainsbury, £9.75 

• BUT The 2023 wine is higher in alcohol and has named grapes of Grenache Blanc, Viognier, Marsanne, Rousanne and Bourboulenc whereas the 2024 is showing just Viognier and Grenache Blanc. Both are described as complex & elegant and pair well with grilled fish and roast chicken
• Much more complex, fuller body. ✱✱✱

It was interesting (and heartening) to see the difference between the vintages. This means the winemaker makes the best they can with each year rather than blend to a consistent style.

3 The Ned Black Label Sauvignon Blanc 2025, 12.5%, New Zealand Majestic, £12 

• Majestic's best selling white wine, this delicious Marlborough Sauv Blanc is refreshing and packed full of gooseberry and grapefruit flavours and is seriously aromatic. It would pair really well with Thai flavours.
• Typical SB, a bit over the top. ✱½

4 The Ned 'Skyscraper' Sauvignon Blanc 2024, 13%, New Zealand Majestic, £15 

• A great balance of zingy grapefruit, apple and stone fruits and a balancing minerality and acidity on the palate with a long finish.
• More complex and balanced. ✱✱½

Surprisingly, I preferred the younger, tarter SB, contrary to my usual preference, whereas Mary preferred the 2024.

5 Bread and Butter Chardonnay, 2023, 13.5%, California Majestic, £16 

• A lush Chardonnay with flavours of bread and butter! Full and fresh, this blend from two distinctly different regions produces understated flavours and silky-smooth citrus and vanilla notes. Great with creamy dishes and soft cheeses. 
• Overpowering vanilla. Nul point

6 Bread and Butter, Reserve Chardonnay, 2022, 14.5%, California Majestic, £29 

• Classically balanced and concentrated wine with aromas of melon and grapefruit, flavours of tropical fruit and toasty brown sugar from oak ageing, this bold and complex wine will pair brilliantly with grilled fish, rich creamy dishes and soft cheeses. 
• Still oaked but not as much, more harmonious and balanced. ✱✱½

Mary is not a fan of oaked Chardonnay so had no liking for number five, whereas I was quite happy to drink it.

7 Matsu El Picaro, 2024,13.5%, Toro, Spain Majestic, £12 

• Tempranillo is King in Toro and much better value than in Rioja (its more famous neighbour The fiercely hot climate produces complex and intensely-flavoured wine. This younger wine is vibrant and fresh with notes of blackberry, spice and liquorice shining through. Great with roast beef.  The label features the son of the family.
• A good example of a fresh young style. ✱✱

8 Matsu El Recio, 2023, 14.5%, Toro, Spain Majestic, £16.50 

• The middle wine of this series of three, El Recio tempranillo produces full-bodied, heady, intense wines with chocolate and vanilla notes that would pair really well with roast lamb or flavoursome griddled vegetables. The label features the father of the family. 
• ✱½

9 Matsu El Viejo, 2022, 15%, Toro, Spain Majestic, £31 

• Our 'wobbliest' wine of the evening, the extra ageing and mature vines produce intensely complex and elegant wines. Look for jammy black fruits, smoky spices and great structure. This is the Matsu flagship wine and is remarkable in its depth of flavour. The label features the grandfather of the family.
• Age and selection show through - more complex, balanced and flavoursome. ✱✱✱

A three-way comparison. Most of the crowd preferred either seven or nine. I was in a minority preferring the middle number eight.

10 Vinalba Reserva Malbec 2023, 14%, Mendoza, Argentina Majestic, £12.50 

• Malbec flourishes in Argentina and the complex style of this Reserva enhances the excellent Mendoza reputation. Look for rich, chocolatey black fruit flavours. Grilled steak is Malbec's best friend and a Malbec with steak is one of life's delicious pleasures!
• ✱✱½

11 Vinalba Gran Reservado Malbec 2022, Mendoza, Argentina Majestic, £19.50 

• This is Vinalba's flagship wine. It has rich, stewed summer-fruit flavours and soft vanilla notes. It is intense and smooth with soft tannins pand a long finish. A great match for a meaty steak pie. Advisable to decant!
• ✱✱½

The house style was evident but there were distinct differences between the wines. Both were good tasty wines but lacked a bit of typical Malbec character. Number 11 may have been their flagship Wine but I preferred the cheaper 2023 vintage.

At the end of the tasting there was the usual decorous stampede to finish off what was left in the bottles.

After that Diane produced a bonus bottle. A bottle of their house Malbec.

12 Hornhead Malbec 2024, 13.5%, Languedoc-Roussillon, France 

• Gold medal winner in the best value category of the Anivan de France Wine Awards, this is a delicious, mouthfilling, juicy French Malbec. A little softer and yet more approachable Malbec from this hidden corner of France
• A bit soft for Mary. ✱✱

Poppy, their black lab, came to join us. I think she was hoping for some of the nibbles to fall off our table. She was disappointed!

A last nightcap back at the Pheasant Inn before bed.

Wine Tasting - Quiz Night

Bassenthwaite Lake Station, Cumbria. Thursday 05-February-2026.

Another visit to Bassenthwaite Lake Station (BLS) for their monthly wine tasting. As usual we went for the winter break deal (dinner, bed and breakfast) at The Pheasant as we were not going to be driving home afterwards, that’s for sure!

This time, rather than have a theme, it was a quiz night with most of the wines presented blind.

We started with a glass of sparkling but could we identify what it was? Prosecco, Cava, Champagne, English sparkling or Cremant? As it turned out, it was a Cremant though, judging by the show of hands, people’s guesses were pretty random.

Next it was a wine blind tasting of four wines where we had to guess the hemisphere, continent, country, main group and price within 50p. Mary and I generally worked on guessing the main grape and working backwards from that.

The second round was a number of general wine questions which we did alright on.

The third round was our suggestion. At a previous tasting we had suggested a Call My Bluff round. A white wine was presented and three people were volunteered to read out a description of the wine. The crowd then had to guess which of the three descriptions was the correct one. Then the same again for a red wine.

Next a round of general wine questions followed by a number of literary and film quotes relating to wine. With no clues or hints it was a complete stab in the dark and I think hardly anyone guessed correctly

The final round was three glasses of the same wine, a Rioja, but three different qualities (and vintages): a Crianza 2021, a Reserva 2020 and a Gran riserva 2018. We had to guess the price and points were awarded for how close we were. 

No tasting notes as we didn’t know what we were drinking (apart from the last three). Fortunately BLS provided us with tasting notes at the end:

Wine Name and Details Supplier and Price 

• Tasting Notes

1. Bouvet Ladubay Saumur Cremant Brut, % Majestic £14.50

• A Loire Valley sparkling wine (primarily Chenin Blanc and Chardonnay) known for being a crisp, refreshing, and affordable alternative to Champagne. It features fine, persistent bubbles with tasting notes of green apple, citrus, white peach, honeydew melon, and distinct toasted brioche.

2. The Ned Pinot Grigio, % Majestic, £11.50

• A distinct, aromatic, and textured wine from Marlborough, New Zealand, recognized by its pale salmon-pink hue derivedfrom skin contact. It features ripe orchard fruit, white peach, nectarine, and floral notes with a creamy, rich palate. This dry, "lush" style is often described as having a crisp, refreshing finish with hints of spice.

3. Le Pierrier Sancerre 2024, 13.5% Lakeland Vintners, £27

• A crisp, aromatic, and mineral-driven 100% Sauvignon Blanc from the Loire Valley. It features high-toned aromas of gooseberry, citrus, andwhite flowers, with a palate of green apple, grapefruit, and limestone minerality. This biodynamically produced, unoaked wine has a bright, textured and long finish.

4. Dancing Flame Gran Reserva Pinot Noir 2023, 14% Lakeland Vintners, £15

• An elegant, Chilean red from the Leyda Valley, offering intense aromas of blackberries, fresh raspberries, and cherries. Aged in French oak,it features a smooth, medium-bodied palate with soft tannins, earthy nuances, and a persistent, fruity finish, often described as a vibrant and well-balanced option.

5. Chateau Corbin St Emilion 2021, 14% Lakeland Vintners, £20

• Château Corbin 2021 is a Saint-Émilion Grand Cru Classé (Bordeaux) featuring a blend of 90% Merlot and 10% Cabernet Franc. Known forits elegant, fresh style, this vintage displays red fruit, violet, and peppery notes with a fine, airy palate. It is highly regarded for its value and refinement.

6. Daniel Dampt Chablis 2023, 12.5% Lakeland Vintners  £20

• A beautiful, floral white flowerbouquet, the palate is quite opulent, pure and clean with notes of green apple and a tangycitrus acidity

7. Two Hands Tenacity Shiraz, Australia Majestic £16.50

• A full-bodied, rich, and velvety Australian red, showcasing intense dark fruit flavours like plum, blackberry, and dark cherry. Sourcedfrom old vines in McLaren Vale and Barossa, it offers notes of chocolate, spice, and pepper with soft, fine-grained tannins and a long finish.

8. Cune Rioja Crianza 2021 Majestic £12

• A bright, ruby-red colour and a fragrant, fruit-forward nose of red berries, vanilla, and spice,balanced palate with smooth tannins, moderate acidity, and a lasting finish featuring cherries and liquorice.

9. Cune Rioja Reserva 2020 Majestic £15

• An intense, deep ruby red wine offering a complex, traditional Rioja profile. It features rich aromas of bramble and autumn fruit, complemented by vanilla and warm spice from oak aging. The palate is smooth and balanced with notes of cherry, plum, and tobacco, finishing with soft, structured tannins

10. Cune Rioja Gran Reserva 2018 Majestic £20

• A classic, elegant Rioja blend (primarily Tempranillo) showing intense dark cherry colour, complex aromas of black fruits, vanilla, and spice,with a full-bodied, smooth palate featuring fine, polished tannins. It is aged for 2+ years in oak and 3+ years in bottle, often showing notes of leather and tobacco.

The scoring was done on an honour system, you marked your own sheet not like in a pub quiz where you swap with the table next to you. We did OK, we came second. We did well on the tastings and questions but were let down by our lack of knowledge of current prices!

Christmas Tastings - 2025

Bassenthwaite Lake Station, Cumbria. Thursday 04-December-2025. 

For the third year running we went to the Bassenthwaite Lake Station food and wine matching event to celebrate the festive season. We learned our lesson from the 2023 and 2024 Christmas tastings and were prepared for the ample snacks provided. We had a filling lunch and then a light snack at home before heading out to Bassenthwaite.

As a reminder, the train is a replica of The Orient Express built for the 2017 version of the film. I was informed that I was sitting in Johnny Depp’s chair. When you look at the poster for the movie and look closer at the fabric design for this chair you can see that it is indeed the very same. Unfortunately the similarities end there says Mary!

As well as buying the carriages of the movie set Simon and Diana obviously also purchased all the contents See [Bassenthwaite Lake Station: Our Story].

There were many Christmas jumpers and Santa hats on display, but the couple on the table next to us definitely win the prize for the best outfits.

Wine, ABV, Country, Supplier & Price. 

• Tasting notes 
• Food Pairing
• Mary‘s notes and star rating

1 Lachetea Cremant de Loire, brut, 12% France £16 Ocado 

• Lively, well structured, persistent effervescence, This Chenin Blanc, Chardonnay, Cabernet Franc blend displays a touch of lemon and berry fruits. Lemon, tangerine, exotic fruits on the nose. Translucent, brilliant, pale yellow. Should cut nicely through the cream cheese. 
• Smoked Salmon and Cream Cheese Blini 
• Decent acidity, not completely bone dry, light nose and body. ✱

2 Trimbach Pinot Blanc, 13%, France £16 Booths Or Majestic £18.

• Made from Pinot Blanc and Auxxerois, this complex wine spends two years in bottle prior to release. Vinified dry, you'll discover fresh and elegant stone-fruit flavours. Its rich and rounded character makes it incredibly food-friendly. Enjoy as an apéritif, or with fish and poultry dishes. 
• Smoked Salmon and Cream Cheese Blini  
• Pale yellow; dry, Fuller nose, some spiciness on the nose; fuller body, peachy, good acidity. ✱✱

Preferred wine with food:
Mark - Trimbach Pinot Blanc;
Mary - ditto.

3 Belles Lettres Cote du Rhone Blanc, 2024, 13% France £10.50 Booths. 

• A special offering from the southern Rhone region. Grenache blanc is blended with Marsanne and a touch of Clairette to create this refreshing wine with hints of peach and honeysuckle. Should hold its own well with this rich velouté. 
• Parsnip and Chestnut Velouté 
• Pale lemon; slight green nose, some spicy; good body, peachy, lightly oily, decent Length. ✱✱

 4 Wynn's Coonawarra Chardonnay, 13.5% Australia £15.75 Booths 

• Lifted white peach and nectarine aromas, complemented by subtle nut and nougat flavours. Soft stone fruit, citrus and poached pear flavours linger on the fresh, lightly creamy palate. Flavoursome wine for a flavoursome soup! 
• Parsnip and Chestnut Velouté. 
• Very pale; vegetal nose (green pepper?); unoaked, clean, stone fruit, very slightly green, nice texture. ✱✱

Preferred wine with food:
Mark - Cote du Rhone Blanc;
Mary - Coonawarra Chardonnay.

5 Leyda Reserva Pinot Noir 2024, 13% Chile £13 Booths. 

• Bright ruby red colour. A fruity nose with strawberries, hints of red cherries and a subtle wild herb notes with a delicate smokiness and tobacco. Refined on the palate, juicy and full of ripe berry flavours, a hint of minerality and refreshing finish. Pinot Noir and turkey? A classic pairing! 
• Festive Turkey Bonbon 
• Light, pale mahogany; strawberry on nose, slight vegetal/herb; soft ripe, berries, slight mineral. ✱✱.

6 E. Guigal Cotes Du Rhone 2021, 14.5% France £15.75 Booths 

• Cotes du Rhone is characteristically supple and smooth, easy-drinking, appealingly fruity and full-flavoured with a twist of sweet spice on the finis, typical of the Grenache Noir and Syrah grapes. This would be at home with all sorts of rich meats and bold vegetable dishes. 
• Festive Turkey Bonbon 
• Dark purple; darker fruit, deeper nose; spicy, peppery, plum, good length. ✱✱✱

Preferred wine with food:
Mark - Pinot Noir;
Mary - Cotes Du Rhone.

7 Susana Balbio Crios 2023, 14% Argentina £14 Booths 

• A fresh, pure expression of the variety, this superior Malbec displays aromas of violets, cherries ahd spices. Fruity, with balanced acidity on the palate, notes of ripe red fruits and a subtle hint of oak. Hopeful of a perfect pairing with a roast! 
• Roast Beef and mini Yorkie with rich red wine jus 
• Dark purple; light chocolate, caramel? Dark fruit. Plum/damson, some astringency, soft dark fruit. ✱✱✱

8 D'Arrys Original 2020, 14.5% Australia £15.50 Booths 

• Deep, dark and brooding on the nose with delicious notes of black forest gateau. Grenache and Shiraz work well together to create a ripe and generous Australian red. Dark-berry flavours are joined by red-fruit and black olive notes on the finish that vill be fabulous with this rich dish. Wine Champion 2023 on Wine Society website. 
• Roast Beef and mini Yorkie with rich red wine jus  
• Dark mahogany; much softer/sweeter nose, Tobacco, slight vegetal/green pepper?; Spicy, pepper, dark fruit (black/redcurrant). ✱✱✱

Preferred wine with food:
Mark - D'Arrys Original;
Mary - ditto.

9 M&S Sweet Ruby Port, 20% Portugal £10 (on offer) Ocado 

• A powerful, rich, full-bodied wine with aromas and flavours of red berries like plums, cherries and strawberries. With balanced sweetness and a smooth, long finish, some tastings show a hint of dark chocolate and some spice which should be perfect with this dessert and strong cheeses. 
• Dark Chocolate and Cherry mousse, 2 Cheeses 
• No notes. ✱✱

10 Barbadillo Pedro Ximenez, 18.5% Spain £17.50 Ocado.

• This Barbadillo Pedro Ximenez Sherry offers an indulgent experience with its rich, sweet flavour profile. Made from sun-dried Pedre Ximenez grapes it boasts a deep, dark colour and intense notes of dried fruits, caramel and molasses. It is a perfect choice for rich chocolate desserts or strong, salty cheeses. 
• Dark Chocolate and Cherry mousse, 2 Cheeses
• No notes. ✱✱

Preferred wine with food:
Mark - Pedro Ximenez;
Mary - ditto.

The two puds and wines went equally well in both combination with both desserts and cheese. The last time I had Pedro Ximenez it was disgustingly sweet. This was much so much better; alcoholic raisin in a glass. As Mary is lactose intolerant they made a separate dessert for her. These are the two puddings.

Replete with fabulous food and wine, it was a short stroll back to The Pheasant for our usual beery nightcap and so to bed.