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We are here today at 1 Angel Square in Manchester, our brand new office building, the room we are in today is the wine tasting room, we store all of our current product lists there and we use also the room to review our quality control samples. , also looking at new product development. Carefully taste the samples sent to us by our suppliers to look for new innovations and new products that reach our customers on the shelves.
When I taste wine, try wine, I talk to winemakers about the wines I want in my range, I think about what the customer wants and everyone's tastes are different. That's why we carry a range of over 350 wines in our largest store, to enable this wide selection so people can find what suits them. The right occasion and the right culinary pairing.
What attracted me to the cooperative were its ethical values linked to everything related to wine. We are the largest retailer of fair trade wines in the world. For a wine to be accredited as fair trade, this means that a percentage of the retail price goes back to the producer, their communities and helps fund community projects.
Our Fairtrade buyer, Ed Robinson, has just returned from Lariacana in Argentina to view one of our projects. It is a technical school for regional farming families, we like to work over the long term with wine estates and winegrowers so that they know our expectations and live up to these expectations.
When pairing food and wine, I always look at the country and region of origin and think about the history of that region. History has developed wine to match the food of these regions of these countries. If I look at something from France from Italy, I look for a wine from that country.
Cava is a fantastic sparkling wine from Spain, which goes wonderfully with tapas, here you have Chroizo, stuffed peppers, olives, you want something that will cleanse your palate and leave your mouth refreshed, ready for the next mouthful of wonderful food. . There is also Malbec here, now I bought a really unusual combination, dark chocolate. Now you think of red wine and dark chocolate, especially something that is a dry red, now melbec is normally known to pair really well with steak and beef, but when you have something as rich and soft in tannins, try it with dark chocolate, it leaves wonderful flavors in the mouth.
For me, being a wine lover, stirring and smelling is more important than tasting the wine, because your nasal senses are more sensitive than your mouth to any wine quality issues.
I think the simplest advice I would give to anyone wanting to get the most out of their bottle of wine is to get the temperature right. The white is ideally around 11 degrees, but I would say go with caution because you can always serve it too cold and warm it up a bit, same for reds. I would serve reds at around 16 degrees, but again, there's no harm in serving them a little cooler if you're unsure.
There are many things to look out for, I suppose the most important is to try and buy wine from a good vintage and from a good producer and from classic regions like Bordeux, Burgundy and Rioja. They tend to be the most reliable in terms of aging. That said, most wines produced today are ready to drink as soon as you pick them up off the shelf, because that's what most people want.
I would encourage people to decant the wine they drink. If it's a decanter, it looks pretty on the table. But above all, it aerates the wine. Even the humblest wines will seem tastier if they have had time to simply be swirled, even if only in a decanter, and re-bottled, as long as the air has had time to properly penetrate the wine. wine, reacts with and releases these flavors.
I find it very important to offer our customers a wide range of wines and a very large choice. So I encourage everyone to get out, explore and have fun with it!
Go to the Wine Tasting Center on BBCGoodFood for more wine tips: http://www.bbcgoodfood.com/howto/guide/native/guide-wine-how-choose-store-and-serve
Or visit our website to find your local store: http://www.co-operativefood.co.uk/
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