Wine News 7-14 October

I think it’s Tuesday, so here’s the wine news that interested us in the last week. The fact I am not sure it is Tuesday isn’t a good sign, however . . . .

It’s either Curry Week or Chocolate Week, or perhaps both (we’re eating chocolate as we type this bit about curry, just to cover all the bases).We discovered there’s a website specifically for Chilean Carmenere paired with curry, and the site includes news, events, and even recipes. If you’re looking for additional wine and curry pairing suggestions, try Fiona Beckett’s site, where she suggests rosés, whites and reds, as well as general tips for what might work and what almost certainly won’t.

For a decade, the Santarelli family have supported Dutch archaeological excavations at their Casale del Giglio vineyard in Lazio, which has slowly uncovered portions of the pre-Roman town of Satricum and artefacts such as wine urns and goblets.

The Independent featured a round-up of the 10 best ports and madeiras. Go on, get ahead of the holidays and start enjoying that port and Stilton now.

Any fans of wine trivia here? There are lots of good tidbits in this article on Wine-Searcher about how wine bottles came to be the way they are today, from the punt in the bottom of the bottle to that bit of wire around a Rioja.

The Daily Sip’s editor Karen MacNeil is hosting a live Twitter tasting of Sonoma Pinot Noir on 23 October from 1-2 PST. Get the details on the wines here and don’t forget to use the hashtag #SipWithKaren on your tweets and to follow the conversation.

On the Wine Spectator website, chef George Mendes of Aldea in New York discusses bringing Portuguese food to the American public and offers up a recipe for Mozambique Shrimp with Okra and Piri Piri, along with some wine pairing suggestions.

And, finally, if you’re near London or London-bound, the Vinorium will be opening a pop-up shop on the South Bank from 15 October to 4 January. Expect to see two two-storey shipping containers equipment with a rotating collection of wines, Enomatic machines for tasting, and a heated terrace area upstairs.

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