Decanter

Notes & Queries

Each month our experts answer readers’ wine queries and share their knowledge

- Email: editor@decanter.com. Post: The Editor, Decanter, Blue Fin Building, 110 Southwark Street, London SE1 0SU, UK

Rioja rosado

I’m not a big rosé drinker but I really got a taste for Rioja rosado while on holiday. Only two of the 30 wines in your recent rosé tasting (August issue) were from Rioja and one was very expensive, so can you give me more recommenda­tions, or suggest other wines that might taste similar? C Crossland, Lincoln Sarah Jane Evans MW replies: Rioja rosado, like the rosés of so many other global regions, is undergoing a transforma­tion. That’s because of the demand for Provence’s pale pink wines. So the ‘new’ rosados (which often call themselves rosés) are of this premium, lightest-hued category.

Marqués de Murrieta’s Primer Rosé (£34.99 Handford, Harvey Nichols) and Ramón Bilbao’s LaLomba Rosado (£16.32-£20 Exel, Great Western Wine, Sommelier’s Choice) recommende­d in that article are lovely wines worth the money. But for something more affordable, try: Muga’s regular rosado, mainly Garnacha, with a little Tempranill­o and a dash of white Viura (£8.95-£9.99 Majestic, The Wine Society); or Luis Alegre’s Flores Rosado (£9.50 Oddbins) – a Tempranill­o base with 40% Viura. For a great-value alternativ­e, try Marquesa de la Cruz’s Garnacha Rosé from Campo de Borja (£7.99 Waitrose Cellar).

And remember: a good rosé, lightly chilled, is a great food wine – even in winter.

1855.com order

I was catching up with some archived paperwork when I found a futures reservatio­n from 1855.com, which I had forgotten about. Given that 1855.com went into administra­tion years back, how likely am I to be able to reclaim the order? It was only six bottles of Ch Lafon-Rochet 2004, but I’d rather have them in my cellar than a bonded warehouse. Colin Devine, via email Jim Budd replies: The internet wine company 1855.com specialise­d in selling en primeur (especially Bordeaux) at attractive prices, but only bought wine when it was in bottle. This worked until the 2005 vintage when prices shot up, so 1855.com could only supply wine at a substantia­l loss.

It continued to trade, failing to supply many customers, and became a huge retail fraud with wine lovers across Europe losing out. Despite widespread adverse media coverage, it took the French authoritie­s until January 2015 to force 1855.com into liquidatio­n, by which time there were 11,000 creditors with claims totalling more than E40 million.

Frankly, the chances of taking delivery of your six bottles of wine are zero. There is a very strong possibilit­y your wine was never even ordered. In February 2011 I had details of 99 bottles of 2004 Bordeaux cru classé bought en primeur that 1855.com had failed to deliver, although no Lafon Rochet among these.

Bordeaux-based lawyer Hélène Poulou did pursue many claims on behalf of 1855.com clients. You can contact her on +33 (0)5 57 30 71 91; 4 Cours Intendance, 33000 Bordeaux.

Spitting techniques

I’ve been invited to a formal wine tasting event but am unsure about wine tasting etiquette. I know spitting is required, but is there a recommende­d technique? What other do’s and don’ts should I know about? Judy Rogers, Seattle John Stimpfig replies: Let’s begin with the do’s and don’ts. Do spit and don’t drink at the tasting. Don’t wear perfume. If you are pouring samples yourself, don’t fill your glass to the brim – a small measure is sufficient. Don’t feel obliged to make a note on every wine you taste, but you may find it useful to write something about those you particular­ly like.

If it is a formal tasting, you will almost

certainly be required to spit into an individual or communal spittoon. It’s natural to be a little nervous about spitting in public, so I’d recommend practising privately at home first to get the hang of it. If you’re nervous about spitting into a communal spittoon, you could use a plastic cup or small jug and then empty the contents into the larger spittoon. Practice invariably calms any nerves until it becomes a natural process. And the main thing is to enjoy the tasting itself. (See p6, and for more about wine tasting technique visit Decanter.com)

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