Aaah, Christmas cookies…

Let’s examine the subject of wine as a commodity. In the early Neolithic centers the wine producers would transport wine to the markets in reed boats covered by animal hides, down the river. Accompanying the precious cargo of wine would be a donkey, to carry their exchange goods home, as the reed boats were unable to travel up river. As time went on, the vessels used to carry wine, olive oil, cereal and other trade goods, evolved.

The amphora was of a uniform size capable of holding 39 liters of olive oil, wine or Garum (a fermented fish sauce condiment prized by the Romans to flavor their foods). The design of the amphora allowed their pointed base to be driven into a bed of sand in the hull of the ship and once the handles were roped together this prevented the cargo from shifting on the high sea.

There is a divergence of opinion as to which culture invented the amphora. An amphora has been discovered in China that dates back to 4000 B.C. In the Mediterranean basin, it is believed to have originated on the Syrian shoreline approximately 3500 B.C. by a society known as the Canaanites, who preceded the trading seafaring nation of the Phoenicians

Although various civilizations colonized the Mediterranean, the Romans became the dominant culture, assimilating all others. Prior to this, the Greek traders had introduced the vine to the southern coast of France. Once Pax Romana was established, the vine was introduced throughout France, Spain and eventually Germany.

We can thank the Romans for the establishment of the wine regions we now know as Bordeaux, Burgundy, Mosel and Jerez. Wines produced in these regions were eventually sent back to Rome and new methods of bulk transportation were introduced. In the second century, The Celts (clever people) invented the barrel, which was the technological advance necessary to slake the thirst of the Roman masses. Despite this, the amphora was still used up to the 7th century.

Aaah, Christmas cookies…

I remember growing up my Mum and aunts would have Christmas baking parties. It was a wonderful time in the kitchen filled aromas of spices, cookies and cakes. I suggest you do the same and, as you prepare these rich Christmas treats, enjoy a glass of wine.

If still wine is your party favourite, I recommend this fabulous new rosé from By Chadsey’s Cairns, aptly named Rubenesque. A pretty, lightly spiced nose, with a burst of fruit on the palate flowing from tree flowers and berries to citrus on the back end. A clean lingering finish.

However, what is a party without bubbles? Consider one of these holiday gems:

Frederick Pickard of Huff Estates Winery recently released a sparkling wine in the style of an Italian Prosecco with a distinctive County twist. Lots of citrus bubbles, a palate of Granny Smith apple and the underlying sweetness of Vidal peeks out at the finish. Good structured acidity.

If you want a sparkling that is unique, try a bottle of Hinterland Wine Company’s new addition, Ancestral. This is a sparkling dessert wine made in the Method Ancestrale. Now, there are several areas that produce this style of wine in France; however, this beauty is in the style produced in the Bugey Cerdon appellation, located just east of Lyon. Winemaker Jonas Newman, has made this wine from Gamay grapes and the strawberries really come through. It’s like strawberry crème brûlée and is low in alcohol. It is great with dessert or, better still, while making dessert! Very small production, so grab some now!