by Juel Mahoney
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 …
by Gareth Groves
“I am a legend!”
The great Ben Collins is indeed a Bibendum legend. He’s been here from the very beginning, half his life in fact, selling fine wine to the great and the good around the country. On Monday night more than a few Bibendumites gathered upstairs at our local The Lansdowne to celebrate his 60th birthday. As …
By Luigi Buonanno, Wine Buyer and Group Sommelier at Etrusca restaurants
It is a common thought that fine wine is red. This is due to the fact that the most complex and long–lived wines are red, but a lot of people do not drink red wine, preferring the freshness and drinkability of white wine instead.
The understanding becomes more intricate when the testing ground is …
By Erica Fowler
Stonier International Pinot Noir Tasting
They say that Pinot Noir is the heartbreak grape, and I would agree with that. No other wine seems to bring out the same levels of passion, debate and controversy than this famously fickle grape variety. When it’s good, boy is it good – producing some of the finest wines in …
By Juel Mahoney http://www.winewomansong.co.uk/
I love reading wine tasting notes in Italian. I always want to sing it back. For example, what is a vino da meditazione? It’s an intriguing term often seen in Italian wine notes.
It looks like the word “meditation”, but it’s not quite.
Coined by famous Italian gastronome, Luigi Veronelli, meditazione is often used to describe sweet passito wines or …
by Gal Zohar, http://myhaidu.wordpress.com
Last night I cracked. After 6 long years of resistance it all fell apart. Or, like the King would put it, “6 years down the drain”. I watched Sideways last night.
These were six difficult years. As a sommelier, pretty much every conversation started or ended with questions about fucking Merlot. At first I didn’t get it, then I learned to nod …
by Gareth Groves
Everyone knows blind tasting is tough. It is a vinous minefield that can damage reputations and ego in equal measure. One is reminded of the old Harry Waugh story, when the legendary stalwart of the British wine trade was asked when he had last confused Burgundy with Bordeaux: “Not since lunch” came the reply.
Down at Imbibe 2010 last week, two …
by Donald Edwards, sommelier and wine blogger at http://notesfromthedregs.blogspot.com
The Spanish idolise the bull, the Toro is hewn into their collective subconscious like no other nation.
1942 when Miguel Fariña started making wines might as well be in the era of the Aurochs for all the wines resemble those of modern Toro.
Harvest was on the 12th of October every year, no one stopped to …
by Robert Giorgione, http://robertfoodwinetravel.blogspot.com
Why is it that over the years wines produced from Chardonnay have got a bit of a bad rep? Why is it that we consider more positively and ‘affectionately’ enjoying a bottle of white Burgundy, as opposed to a ‘New World’ Chardonnay? Perhaps you have not realised it yet, but when you are enjoying a bottle of Meursault or Puligny-Montrachet, you …
By Jamie Ford
Quite rightly ‘Green Issues’ are increasingly on the forefront of people’s minds. Questions arise such as:
How can we be more environmentally friendly?
How can we make sure our lives and business’ are sustainable?
Has my chicken burger been organically farmed?
Sometimes it’s difficult to know where to start. So I took it upon myself to compile a list of tips that would help restaurants who were wanting …
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