Archive for February, 2013

Feb
27

Responsible Drinking: The less but better approach

by Gareth Groves

BIBAT13 MEDIUM-252

Apparently we all lie when asked how much alcohol we drink. According to new research by University College of London, there is a significant gap between the amount of alcohol purchased in the UK and the amount we admit to consuming.

Unfortunately, it is extremely unlikely that this shortfall …

Feb
22

Sherry, Food and the Trade

by Juel Mahoney

BIBAT13 MEDIUM-425

 

Ask me about sherry and I will say I love it. Like most people in the wine trade, I’ve been banging the drum for sherry for years. Only recently has it gained prominence on certain wine lists, mostly because of the rise in the number of tapas bars in London. Often it is hidden on the wine list …

Feb
14

Tasmania trumps 2013 Annual Tasting: Josef Chromy Pepik Sekt NV

by Juel Mahoney

BIBAT13 MEDIUM-317

There are people whose job all day is to predict trends (I’m just being glared at by the Market Insights guy as I type this…). So a surprise hit like the Pepik Sekt NV must make the trend-spotters wish to have focus groups with angels.

If you had told me before the Annual Tasting that a bottle-fermented …

Feb
07

A Matter of Taste – Bibendum’s Annual Tasting 2013 “Tweet your Photo” competition

Thanks to everybody who came to our Annual Tasting 2013 – A Matter of Taste. There are a few tired people in the office today but we’ve had a brilliant time scrolling through all your fantastic tweets and photos.

Our Twitter feed was buzzing yesterday – the hashtag #bibat13 clocked up nearly 450 tweets – and we had an overwhelming response to our …

Feb
04

Digital Tasting Book (Official Trailer) #BibAT13

 

(Cue dramatic music and serious movie voiceover:)

You know your Wine and Spirits. An expert in tasting and tactical spitting.

Faced with over 900 wines and spirits. With over 200 new wines, many never seen before in the UK before.

The mission? If you choose to accept it…

To locate the best wines on one day at A Matter of Taste.

Now …

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