At the start of each year it is always useful to check on trends. This time last year the French market share on the Irish wine market increased by +1% to 14% of the total market.. It is estimated that up to 70% of French wine currently on sale on the Irish market is own label, brought in directly by the supermarket groups. However, the independent off licence trade are also seeing an increase in sales of French wine, with many of the key independents and importing companies reporting steady growth particularly for AOP France.
Today we are going to take a look at two French wines, one widely available in independent off licences nationwide and the second, a Bordeaux wine exclusive to Dunnes Stores and currently on special offer.
2012 Marc Signerin Sauvignon (Vin de France) €9.99
Stockists: Widely available in independent off licences, nationwide including:
Carry Out (nationwide); Martin’s, Fairview; Nolans, Clontarf; The Coach House, Ballinteer; Sheehan’s, Killarney; Ardkeen Stores, Waterford; Brosnan’s, Schull; Matsons, Bandon & Douglas; Gibney’s, Malahide; The Carpenter Off Licence, Castleknock.
France at the premium end of the market is all about showing value, Southern France in particularly is offering great value at the present time which also helps to grow French wine sales. Value on the Irish wine market today, is not about offering entry level prices but supplying wines which punch above their weight in terms of price/quality ratio.
The consumer demand for Sauvignon Blanc shows no sign of abating. This slightly off piste Sauvignon from the South of France offers great value.
Produced by Boisset this is a great value range made from grapes grown in the South of France. Available in three varietals, Sauvignon Blanc, Merlot and Cabernet Sauvignon this is new to the market, well priced and packaged and already garnering quite a following, this fresh zippy Sauvignon Blanc has lovely ripe apple/pear fruit and a good crisp acidity.
Boisset are one of the giants of the wine industry founded by the Boisset family in 1961 today the company makes wine in some of the world's most prestigious regions from Burgundy to the South of France to California's Napa Valleyand Russian River Valley.
This Marc Signerin Sauvignon will be perfect served with fish cooked in a cream sauce or with a light risotto dish containing asparagus and green beans.
2009 St Emilion €16.40 (on offer until March 17th @ €15.00)
Stockists: Dunnes Stores, Nationwide
This is an “own label” wine exclusive to Dunnes Stores, part of their Simply Better range which also includes a Rioja, Fleurie, Cava, Sancerre, Chateauneuf du Pape and of course this baby, a blended red wine from the AOP of St Emilion in Bordeaux.
The complete range is on offer this holiday weekend at various price points and they are ticking the boxes in terms of those wine styles that are most popular with the consumer today.
The village of Saint-Emilion originated in the 8th century when a Breton monk, Emilianus, built a settlement there, hence the town was named for him.
Soil quality is essential to quality wines vineyard and Bordeaux is lucky to have a diversity of soils that are especially favourable to grape growing. The limestone plateau, where the medieval village of Saint-Emilion stands gives robustness, style and elegance to the wines.
The key to quality from the region is the blending of varieties where Merlot dominates complemented by Cabernet franc.
With most people planning a family get together this weekend involving lunch or dinner, this St Emilion is a great choice for anyone serving beef or lamb this weekend as it goes particularly well with red meat.
Red wine is usually served with red meat because of the desirable matching of the chemicals found in each. The most influential ingredient in red meat is fat, it gives meats their desirable flavour.
As you chew a piece of red meat the fats in the meat coat your tongue and palate which desensitizes your taste buds. As a result the second bite of the red meat tastes less tasty than the first.
Your steak would taste better if you washed your mouth between mouthfuls. There is an easier way to wash away the fat deposits.
Red wine contains a compound that cleanses your mouth, removing fat deposits, re-exposing your taste buds and allowing you to savour the next bite of red meat almost as much as the first.
For wine events go to the wine diary website: www.jeansmullen.com
