by Aimee Hartley
To celebrate the people and the stories behind our artisan wines, we headed down to Whitstable and Seasalter on the Kentish Coast for the day to meet like-minded folk, people who bring the same dedication to their craft in the culinary world.
There is something quite humbling about meeting a craftsman. Whether their craft is making bread, fashioning the food on …
How to understand media and digital innovation in the wine industry? At the EWBC Digital Wine Communications Conference held this year in Izmir (Turkey), it was by going back to The Source.
by Juel Mahoney
This was the fifth European Wine Blogger’s Conference, held in Izmir in Turkey, and for the first time the focus was not on the blogger as …
by Juel Mahoney
One way to make a Burgundy winemaker choke on their Volnay is to describe a wine with the French word “buvabilité”. Essentially it means “drinkability”. Apparently, we were told, French wine merchants use this word a lot. It seems to drive winemakers crazy: “Ahh, this wine is very drinkable!”
Ok… fair point.
UK merchants have their own words; for example, we …
by Juel Mahoney
Something is happening in Meursault.
Just say the last time you had tasted a Meursault was 5 or 10 years ago…then you might not recognise the 2011s. The change in style over recent years is reminiscent of one of those ‘before and after’ shots on diet ads: Meursault has lost 15kg and now feels terrific!
Are the winemakers on a …
by Juel Mahoney
After getting lost around the Rock of Solutre in Macon, which is a poor effort as we have all been there before, we arrived at Domaine Robert-Denogent with Jean-Jacques holding a handkerchief. Had he been crying? Was he upset we were late? Or was it a few tears over the tiny …
By Juel Mahoney
The Bibendum Team are on their way to Burgundy to taste the 2011 vintage. Visit the blog this week for updates direct from the cellars.
There is no better way to understand a Burgundy vintage than to go out there and taste the wines directly from the barrel and meet the winemakers. So, with bags packed full of warm socks …
On his recent trip to Celler Espelt and the cava cellars of Segura Viudas, Adam Partridge finds some great wines – and Freddie Mercury pouring Cava in a tapas joint in Barcelona.
Up at 5am to catch the flight. We meant business.
Swapping autumnal Nottinghamshire for sunny Catalonia and taking a couple of days leave from their three restaurants, the …
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