Latest news with #tasting
Times
4 days ago
- Business
- Times
Cadbury hires 50 tasters to test chocolate for a living
If you eat chocolate you probably have a repertoire of firm favourites that you return to, but Cadbury still hopes to tempt you into trying something new. Its owner Mondelez International has invested nearly £3.5 million on a new tasting centre in Bournville as it doubles down on the UK as its global research hub for chocolate. Chocolate lovers will regularly join 50 newly-trained tasters at the consumer tasting facility, which opens in June inside an existing building, as the company explores new aromas, textures and flavours — or what it calls 'attributes'. There were thousands of applicants for the roles which will play a key part in product development for much-loved brands including Cadbury, Milka and Toblerone. According to Louise Stigant, the UK managing director, a typical session will see a panel of 12 chocolate tasters sample products and discuss their attributes, with the feedback used to refine the product's development. But this is not an all-day chocolate binge: people can only try things out for a couple of hours before their taste buds become overwhelmed. Stigant said: 'I think it should give us an advantage so that we understand our consumers better. The consumer research piece should then help us to make sure that we're both making quality products consistently and getting clearer about innovation.' Every chocolate product that Mondelez makes and sells in over 150 countries around the world begins its development in the UK. Since 2018 Mondelez has invested £16 million in its research and development facilities here and now has more than750 research personnel including food scientists, nutritionists and engineers. Its latest product launch is a collaboration with Lotus Bakeries' Biscoff. The resulting Cadbury Dairy Milk Biscoffhas sold several million pounds worth of units in its first month. Stigant said: 'The textural piece is what people seem to be really intrigued by: the softness, the chocolate and the creaminess, and then there's a crunch with Biscoff. It's that newness that excites people.' She added: 'Having the R&D centre alongside manufacturing has meant that we've been able to move with pace from the concept idea last June through to actually having it on the shelves in the last few weeks.' Cadbury has never stood still. The brand traces its roots back to 1824 when John Cadbury opened a grocer's shop in Bull Street, Birmingham. Among the groceries, he sold cocoa and drinking chocolate. In 1879 John's son George and brother Richard moved their business from Birmingham's city centre to a site four miles away, naming it Bournville after the nearby stream, the Bourn. The move was driven by both the need to expand their business and a desire to provide better living conditions for their employees. Dairy Milk was launched in 1905 and by 1914 had become the company's best-selling product. Over the years since then the chocolate maker has created plenty of other famous products including Roses, Creme Eggs and Heroes. A new era dawned in 2010 when the US consumer goods giant Kraft Foods bought Cadbury for £11.5 billion after a hostile takeover battle that triggered widespread opposition over fears the British firm would lose some of its lustre. Kraft subsequently spun off its global snacks business, including Cadbury, as Mondelez International. Yet over the past ten years Mondelez has invested nearly £300 million in its UK manufacturing footprint, increasing production efficiency by 30 per cent and expanding overall capacity. It has eight sites across the UK, employing over 4,000 people directly and 10,000 indirectly. This includes factories in Bournville and Sheffield, a cocoa bean processing plant in Chirk, north Wales, and a milk processing facility in Marlbrook, Worcestershire. Stigant said the aim is to 'compete in the UK from a manufacturing point of view. We're the number one brand in the UK and have been for quite a period of time, and I think that's an important indicator that the brand is being loved and treated in the way it should be'. FENNELL PHOTOGRAPHY The appetite for Cadbury's products shows no sign of waning despite the popularity of anti-obesity jabs, according to Stigant, who pointed out that the overall snacking category is still growing. It is not all plain sailing, however, given the high price of cocoa and the rise in other input costs. 'We have absorbed some of those and then we've had no alternative but to pass on some of those costs to consumers through either very carefully thought-through pricing or by reducing the size of products.' Products that do not take off are discontinued. Such was the fate of the low-sugar version of Dairy Milk, dropped in 2023 despite a three-year development by 20 scientists and £2 million marketing spend. Next to be put to the consumer test is temperature-activated packaging. Available from June on some limited edition Dairy Milk bars, the packaging features four summer-themed designs: deck chairs, umbrellas, kites and inflatables. Using so-called thermochromic technology, the wrapper changes to reveal a deep blue colouring when each bar is chilled. At Christmas there are likely to be more new treats from the 201-year old firm but they are being kept strictly under wraps for now.
Bloomberg
5 days ago
- Entertainment
- Bloomberg
Are You Ready for Some Big, Bold, Boozy Whiskey?
Greetings, Top Shelfers, and welcome to another exciting installment of whiskey wonder. It's your resident expert on the category, Brad Japhe. I was recently down in Texas to host a tasting of big, bold bottles worthy of the Lone Star State—cask-strength offerings that are all the rage right now. But before I get into that, here's some industry news from across the whiskeysphere:
The Independent
19-05-2025
- Entertainment
- The Independent
How Porto became Lisbon's cooler – and cheaper
Albert, the charming sommelier, is pouring my fifth tasting glass of port. Through my port fog (such a waste not to drain each glass), I am learning about the differences between white ports, tawny ports, ruby ports and vintage ports. 'You could, of course, mix this one with a light tonic and a twist of orange,' says Albert as he raises an eyebrow and adds another splash of Kopke Colhetta 2005 to my glass. 'But it's so lovely in its own right, it would be a shame, don't you think?' Indeed it would. Who knew that port could taste more like nectar than Benylin? This tasting at Kopke, the oldest port wine house in Porto, has been an absolute revelation, as has the city itself which I can see framed behind Albert in the golden evening light. While Lisbon has been stealing all the glory over the past ten years, growing rich and cosmopolitan on the back of Golden Visa investment, Portugal's second city Porto has very much been the Cinderella sister. But all of that is changing. Fly to Porto for a long weekend, pack as much in as you possibly can, and by Sunday night the only question you'll be asking yourself is: 'You idiot – why haven't you done this sooner?' This smaller, more walkable (less hilly) and, arguably, prettier version of Lisbon has film-set-pretty medieval streets, buildings clad in crazily-patterned Azuleja tiles, exquisite Belle Époque cafes on tree-lined avenues and city beaches. It also has all the fun of a real-life theme park: cable car rides, boat trips along the Douro, interactive museums where you can make your own chocolate, super-fun food markets and endless wine and port tastings. Strict planning laws in Porto, which prohibit the destruction of original building facades, mean the city has retained its crumbly charm – and behind these historic walls are a growing number of innovative new restaurants, concept stores and boutique hotels. Case in point is the Tivoli Kopke, Porto's latest new opening in the Gaia district. The original offices around the working port wine cellars at Kopke have been sensitively transformed into a luxurious five-star hotel with two restaurants, a spa, indoor and outdoor pools and a rooftop bar with probably the best views in town of the Douro and old Porto. Throw open your French doors in the morning and soak up the views over the terracotta roof tiles of one of Europe's best-preserved cities. Here's how to make the most of a mini break in Porto. 1. Bolhão Market There are food markets and there are next-level food markets. Mercado do Bolhão in central Porto is the standard-bearer of them all. Sprawled over an entire block in a beautifully restored Beaux-Arts building, it has 79 food stalls and 10 restaurants on the top floor. Arrive hungry, grab a glass of vinho verde for a couple of euros from one of the many bars (everyone wanders around with a glass of wine in their hands) and graze on the myriad of fresh tapas made from market produce: oysters, sardines, beef tartare toasts, salt cod croquettes oozing with cheese – even sea anemones you can scoop from their shells. Join the queue at food stall Conserveira do Balhão where locals and tourists line up for plates of seafood tapas for €3 (£2.50) a pop. 2. Ribeira Wind your way down cobbled streets in Porto's old town to the riverfront where you'll find a string of fun bars spilling onto the banks of the Douro. The area is packed with tourists, but it's worth grabbing a drink so you can watch the boats cruise past. Even better, book a table at one of Ribeira's excellent restaurants and tapas bars behind the main drag. We had a wine and tapas pit stop at the beautiful Sagardi Porto, and for a sensationally innovative supper, book a table at Cozinha das Flores (the steaming pot of chorizo and turnip-top rice was delicious). Their small plates menu starts from €6 (£5) per dish. 3. Pont Luís I Pack good trainers and prepare to get your steps in – the best way to see central Porto is by walking. The city is divided into two areas: the Douro river, Porto and the Vila Nova de Gaia district, with the Pont Luís I bridge connecting the two. This double-decked steel bridge is the focal point of the city – walk across the top deck and stop for a coffee on the viewing platform at the Teleferico Bar then take the cable car down to the waterfront in the Gaia district. There is a constant stream of activity on the Douro which flows from Spain through the Douro Valley, one of the world's greatest wine-growing areas. If you have time, it's worth booking a one-hour Six Bridge Boat Cruise on a traditional wooden Rabelo boat (from £15.28 per person). 4. Gaia District Since the 17th century, this district has been the hub of the port wine industry. Big name port houses open for tours and tastings, but among them are now swanky hotels and a buzzy riverfront lined with bars and seafood restaurants. It is also home to the expansive World of Wine which is basically wine buff heaven, with seven museums including the The Wine Experience (one of the best wine museums in the world), restaurants, a wine school and even chocolate-making workshops. Tickets start from £17.50 for an entry ticket and wine tasting – but there are a myriad of seasonal events and workshops to book on the website. 3. Shopping You don't come to Porto to buy brands – the city is mercifully short of designer stores. But it's a great place for more eclectic homewares, fashion, food and wine. Livraria Lello quite rightly bills itself as the 'World's Most Beautiful Book Shop' and this neo-Gothic wonder is so popular you need to book a ticket in advance to get in (starting from €10 (£8.50), redeemable against a book purchase). A few doors along is the concept store Fernandes Mattos & CA, a three-storey emporium of eclectic fashion, beauty and accessories which is worth visiting for the beautiful space alone. A Vida Portuguesa has a gorgeous mix of homewares, food, jewellery and accessories and a must-see is the exquisitely designed soaps and perfumes at Claus Porto. Rua da Santa Caterina is the main shopping drag where you'll find Spanish high street brands and the beautiful (but very crowded) Café Majestic for a coffee stop. For food and wine shopping, head to the streets around the Bolhao Market where you'll find authentic Portugese delis such as Casa Lourenço. 5. Beach breaks Porto has a string of city beaches to the north and south of the city which are easy to reach for an afternoon of chilling. One of the most beautiful is Praia da Madelena in the south. Take a short taxi ride down to Madelena and you can walk back to Porto city along a wooden walkway, passing cafes, bars and sandy beaches with wild, crashing waves (better for viewing rather than swimming). Book a table at Brasão Salgueiros for a seafood lunch on the sand. Or, if you are after quieter swimming beaches, head to the northern city beaches around Foz. Where to stay Tivoli Kopke Porto Gaia Hotel This is how to do Porto in style. Porto's oldest wine house, Kopke, was established in 1638 but opened its five-star hotel on the estate in February 2025. Built on a hill with panoramic views of Porto (but a short walk to riverside action) it's a sanctuary to stagger back to after a crazy day of sightseeing. There are indoor and outdoor swimming pools, a gym, steam room, sauna and a spa with grape-infused treatments. Kick back by the pool-side sushi bar and end the evening at the rooftop Sky Bar with tapas, cocktails and music. Elsewhere, book a table at the special-occasion 1638 Restaurant & Wine Bar with a menu designed by three Michelin-starred Spanish chef, Nacho Manzano. The port wine-tasting session can be booked separately and is a whole lot of fun. Porto A.S. 1828 Hotel If you want to stay in the thick of it, this sweet little boutique four-star hotel in Porto's historical centre offers simple, stylish rooms and friendly staff. Ask for a quiet room. Getting there British Airways, easyJet, Ryanair, TAP, Wizz and Vueling all fly direct to Porto with prices starting from £86 return. Flight time is 2 hours 15 minutes from London. Porto Airport is 11km from the city centre and connected by Metro (€2.60/£2.20 one way) and bus (€2/£1.70 one way) which takes 30 mins. A taxi costs around €25/£21 and takes 20 minutes.
The Independent
18-05-2025
- Entertainment
- The Independent
How Gary Barlow embodies everything I believe about wine
Last Friday night, I found myself sinking into the sofa after finally managing to settle my child who had been up and down more times than my sanity cares to remember. I was craving escape. I started wistfully daydreaming about a trip to Australia that I'd taken earlier in the year (it's a place I often think of when overwhelm strikes). I was recalling a perfect day on the Mornington Peninsula in Victoria that started with an early morning clifftop walk, overlooking the Southern Ocean, walking on sandy paths lined with coastal tea trees and a dizzying array of heathland grasses. It ended with an afternoon tasting some truly outstanding wine in the company of some wonderful winemakers. Bliss. I soon drifted back to reality, and had a very pressing need to watch some light telly (don't tell me you don't sometimes crave exactly the same thing). And this is how I found myself watching Gary Barlow's Food and Wine Tour: Australia – what can I say? Call it market research for visioning my own wine TV show... It was episode two and Gary just so happened to be in the wonderful state of Victoria – and visiting the Mornington Peninsula (aka, my favourite of the state's 21 wine regions). The segment was actually charming – he and friend Dannii Minogue were tasting wine at the highly respected producer Ten Minutes by Tractor. They even rode on some very cute tractors. But it was the tasting that really drew me in. Here were two mates, enjoying wine tasting in the cellar door, chatting about soil types and the impact that this, along with topography, can have on the flavour in the same variety of wine. It was a pinot noir if you were wondering. And did I mention this was on ITV, prime time on a Friday? It seems like such an age since we've seen a programme dedicated to great food and wine – let's hope that they're back for good. Yes, it's a bit twee, but I love seeing wine being enjoyed as part of the great conviviality of life. What is better than wine being enjoyed alongside some outstanding food in a light-hearted and warming way? Gary, I toast you for sharing your passion for the good things in life – not only with your famous mates, but with a chunk of the population, too. You're definitely embracing the 'less but better' mantra. And how could he not love the Mornington Peninsula? It's a remarkable place, producing some of the best chardonnays and pinot noirs I've tasted. I'm not going to describe it as a 'hidden gem' – not least because it's a terrible phrase. But mostly because it's nowhere nearly hidden. In fact its headland sits at the entrance to Port Phillip Bay, and therefore the entrance to Melbourne and is about an hour from the city. It's supremely accessible. In just a short drive you're greeted with a veritable paradise made up of great beaches, both wild and rugged and protected and serene, along with a proliferation of outstanding places to eat and drink. The charming landscape of forest and heathland is interspersed with beautiful vineyards, and their inviting cellar doors. Everything about this area is welcoming – not just the juice and produce, but the people too. And it's all in such an unassuming and humble way that transcends beautifully to the wines. No vineyard is ever more than 7km from the sea, so there is a cooling maritime influence which helps the wines to retain great acidity and freshness. And the producers on the peninsula really play to their strengths – concentrating on growing and making elegant chardonnay and pinot noir. But here's the rub. We don't see nearly enough of them as we should in the UK. The small scale production means that many producers don't export, but perhaps with the trade agreement between Australia and the UK that was ratified in 2023 we may see more? We can but hope, and in the meantime, I can wistfully dream. The wines I've picked this week might not be from high up where the stallion meets the sun, but they're definitely a little bit magic. Estate Chardonnay, Ten Minutes by Tractor, Mornington Peninsula, Australia, 2022 Available from Majestic, £49.00 per bottle, £42.00 (mix six), 12.5 per cent ABV What a wine! Made by a highly regarded estate, this embodies everything that makes me excited about this region – super lean, bright and energetic chardonnay that gives you so much. Yes, it's not cheap – but it is such a treat. You can expect a glass full of lemon-citrus cream, licks of spicy vanilla and slices of white peaches that have just a little 'bite' to them – it's concentrated and has a joyously persistent length. Quartier Pinot Noir, Port Phillip Estate, Mornington Peninsula, Australia, 2023 Available from Jeroboams, £22.95, 13 per cent ABV I wonder if pound for pound you could get a pinot noir of this quality from Burgundy? Probably not. Made by a notable producer out of grapes from high quality sites across the peninsula, this is supremely affable pinot noir. The upfront fruit attack of fresh blueberries, plump red cherries and punnets of raspberry is supported beautifully by a hint of savoury cinnamon and an earthy, fresh soil note. It's gloriously moreish, beautifully soft and has good structure. Campbells Rutherglen Muscat, Rutherglen, Victoria, Australia, NV Available from Waitrose, £14.75, 17.5 per cent ABV So this wine isn't from the Mornington Peninsula. Instead, we're in the northeast of Victoria. But I was so inspired by Gary Barlow drinking this with a giant slab of tiramisu, I just had to include it. There is nothing quite like Rutherglen Muscat. Its history dates back over 150 years, so banish any ideas that Australia making wine was a relatively recent thing. It's a wine that can age exquisitely and has different expressions, according to producer and desired style. But it's universally linked by a glorious combination of decadent sweetness and concentrated flavours. This five-year-old expression oozes freshly made marmalade, confected dried apricots, a hint of milk chocolate and salted caramel. Serve chilled over ice and bowlful of tiramisu the size of your head.
Forbes
11-05-2025
- General
- Forbes
Bordeaux Vintage 2024 Tasting Notes - Left Bank, EDM And White Wines
Saint Estephe village, Bordeaux, France The following wine tasting notes are for left bank and Entre-Deux-Mers Bordeaux red wines, as well as for a few Bordeaux white wines. These notes accompany a companion article titled Bordeaux Wine Vintage 2024 – Varied, Challenging, Aromatic, Precise, as well as a companion article titled Bordeaux Vintage 2024 - Tasting Notes For Right Bank Red Wines Chateau Barre Gentillot. Inspiration. Graves de Vayres. 2024. 90+ points. Aged in French oak. Slightly smoky aromas that include wild herbs. Crisp and raw acidity needs time to amalgamate with red fruit. Château Auguste. Bordeaux. 2024. 90-91 points. 50/25/25 blend of Merlot/Cabernet Franc/Cabernet Sauvignon with tangy aromas and flavors of wild strawberries and creamy black cherries as well as some herbs. Château Larteau. Bordeaux Supérieur. 2024. 93 points. 100% Merlot with no wood used in aging. Light aromas and delicate flavors of rich fruits that include red cherries. Supple tannins and a wonderfully bright mid palate. Fine finish. Château Senailhac. Bordeaux Supérieur. 2024. 91 points. 58/31/11 blend of Merlot/Cabernet Sauvignon/Petit Verdot with 13% alcohol. Freshness and flavors of crisp young fruit, though lacking the usual structure. Sunrise at Langoiran, Entre Deux Mers, Bordeaux, France Cháteau Labegorce. Margaux. 2024. 91 points. 50/45/3/2 blend of Cabernet Sauvignon/Merlot/Cabernet Franc/Petit Verdot aged in partially new French oak for up to 16 months. Aromas of gorse, eucalyptus, red and black cherries. Light body, with light flavors of red fruit. Château Chantegrive. Graves. 2024. 93+ points. 58/40/2 blend of Merlot/Cabernet Sauvignon/Petit Verdot from 22 year old vines. 13% alcohol. Aged in partially new French oak barrels for 12 months. Bright aromas of young red fruit as well as green grass and minerality. Supple tannins, fine crackling fruit flavors; crisp acidity and beautiful length. Château Laffitte Carcasset. Cru Bourgeois Exceptionnel. Saint-Estéphe. 2024. 93-94 points. 60/35/5 blend of Cabernet Sauvignon/Merlot/Cabernet Franc from 30 year old vines. Aged 12 months in partially new oak. Bright, layered and soft aromas of raspberries as well as some graphite and cocoa. Light, bright and attractively well integrated flavors that include raspberries and red cherries. Brilliant acidity; supple tannins. Optical sorting reduced 15% of berries tainted by mildew. Château Lamothe-Bergeron. Cru Bourgeois Supérieur. Haut-Médoc. 2024. 92+ points. 50/45/5 blend of Merlot/Cabernet Franc/Petit Verdot. Aromas of black peppers and spices. Supple tannins in this basket of fine, light and bright red fruits. Pair with veal and tagliatelle. Grapes in Médoc, Bordeaux, France Château Granins Grand Poujeaux. Moulis en Médoc. 2024. 92-93 points. 55/40/5 blend of Merlot/Cabernet Sauvignon/Petit Verdot with distinctly supple aromas that include green notes. Well integrated suave tannins and red fruit and flavors that include blueberries in this light and fine juice. Château Branas Grand Poujeaux. Moulis-en-Médoc. 2024. 93+ points. Aromas of fresh blueberries and black cherry tart. Supple and soft tannins, well integrated acidity and overall—delicious. Château La Lagune. Haut-Médoc. 2024. 52/42/6 blend of Cabernet Sauvignon/Merlot/Petit Verdot. Rich aromas of ripe red fruit and slight herbaceousness from this biodynamic wine. Bright acidity, fine and light tannins and light red fruit. Château Larrivet Haut-Brion. Pessac-Léognan. 2024. 94+ points. 62/25/13 blend of Cabernet Sauvignon/Merlot/Cabernet Franc aged in new barrels and a small amount aged in amphorae. 13% alcohol. Pronounced, fine and fresh aromas of molasses, tar and blackberry jam followed by flavors of fresh dark plums with bright acidity, treacle, chocolate and blueberries. Strong, fresh and soft tannins. Absolutely delicious with prominent acidity. Domaine de Chevalier. Grand Cru Classé de Graves. Pessac-Léognan. 2024. 94-95 points. 65/30/5 blend of Cabernet Sauvignon/Merlot/Petit Verdot aged for 16 months in partially new oak. Flavors include chocolate chips and raspberry tart. Classic and complex with well-integrated tannins. 12.45% alcohol. Château Paveil de Luze. Margaux. Cru Bourgeois Exceptionnel. 2024. 95 points. 100% Cabernet Sauvignon aged for 20 months in new and used oak. 12.5% alcohol. Succulent aromas of honeysuckle and violets, as well as blueberries, cinnamon, apples, toast and brownies. In the mouth—fondant melted suave tannins and soft, velvety texture. Flavors include blue and red fruits bathed in low key acidity which allows the fruit flavors to dominate. Margaux, Bordeaux, France Château Clément-Pichon. Haut-Médoc. 2024. 91-92 points. 84/26 blend of Merlot/Cabernet Sauvignon. Fresh and will integrated perfume that includes ripe raspberries and red cherries and slight honey. Slightly jammy flavors with some herbaceousness on the finish, but luscious easy drinking. Soft tannins. Famille Teycheney. Blanc de L'Etampe. 2024. 94-95 points. 100% Sauvignon Blanc from massal selection grapes from Lilian Bérillon. In conversion to biodynamic. Crisp and clean aromas include grapefruit, lemongrass, limes and salinity. Classic Sauvignon Blanc but with pronounced subtleties. Succulent mid palate with lightness that provides a pleasant oily mouth feel. Rounded and textured. 1,500 bottles produced. A wine for food. Château Le Virou. Vielles Vignes. Blanc. Blaye Côtes de Bordeaux. 2024. 92 points. From winemaker Pauline Gentet. 100% Sauvignon Blanc fermented in barrels. Crisp, crackling, fresh and mineral aromas followed by flavors of honey, tangerines, grapefruit, pineapple with slight butterscotch on the finish. A rainbow of well-integrated flavors; a wine for meals. Superlative value. Barrel cellar of Château Le Virou, Blaye, Bordeaux, France Château Plain Point. Fronsac. Blanc. 2024. 94-95 points. 100% Sauvignon Blanc that ages for up to 10 months in barrels. Soft and creamy aromas of peaches, grapefruit, melons and white pears. Supple, fresh, easy drinking wine with creamy flavors that include honey and peaches. Beautiful tension. Château Monlot. Blanc. 2024. 92-93 points. Made from equal third parts of Sémillon, Sauvignon Gris and Sauvignon Blanc and aged in 2000-liter barrels. Crisp perfumes include exotic fruits such as grapefruit. Complex citric and tropical flavors. Easy drinking and compelling due to acidity. Château Barre Gentillot. Vielles Vignes. Graves de Vayres. 2024. 91-92 points. Sauvignon Blanc, Sémillon, Muscadelle blend with aromas of grapefruit, and other citrics. Needs amalgamation of components over time, but flavors are honeyed, crisp and rounded with crisp minerality.
