The Flavour of our Wines is Important

Consumers at Festivals and Events have traditionally had to endure some rather mediocre wines when attending Festivals and Events. This is in contrast to the often bewildering array of real ales, craft beers, farmhouse ciders, cocktails and even boutique Gins on offer. Single serve 187ml (cute looking, but often distrusted by the customer) bottles and half pint plastic beer glasses, with often poor quality wine decanted from glass bottles seem to comprise the wine range stocked.

As a result, we approached a long-standing supplier from the days when Paul Scaife ran a European Wine Import business, who he knew would allow him to select his own wines to be packaged in glass-free, 100% recycled packaging. The selection process is always geared to ensuring that the wine quality is high.

White Wine

The search for elegant wines that were suitable for a variety of food, whilst remaining easy drinking on their own was paramount. Then there was the wine temperature at an event to consider. If consumers were to buy white wine and it was warm weather, then the taste can feel rather flat and dull, unless there’s a good acidity balance.

Our current selections tick all of the boxes and are perfect for long days in the sunshine.

Rosé Wine

There’s a wide variety of Rosé wines on sale and they all differ in colour, flavour profile and (most importantly) sugar level. The vision for our Rosé varietals is to offer styles of wine that have enough ripe fruit to interest the palate and work with food, but a softness, rather than sweetness, on the finish. This makes for an elegant wine, that’s more versatile, whilst staying true to its roots in classic Rosé style.

Red Wine

Although by far the lowest quantity of the three styles we offer, it plays a very important role in the food and wine experience and so has to have enough structure and weight to match some pretty big flavours. However, it still needs to be soft enough to drink well, even when the temperature drops at night and the wine naturally ‘tightens up’ a little. Our chosen Merlot seems the obvious choice, for its strong consumer acceptability and combination of fruit and structure.

When we talk about structure, we’re referring the balance of fruit, acidity and tannin (this comes from stalks, pips and skins and has a drying effect on the palate, like when you drink stewed tea.

It’s an important element of red wines, as it helps contribute to a harmonious balance, but consumers are looking for low levels that leave a smooth, ripe taste on the palate, so balance is key). So, a soft, easy fruity style, that has some good mouthfeel and weight, plus a freshness on the finish from controlled acidity and some sweet, ripe tannins so the wine stands up to food is what’s required.