This is something rather different. A natural wine, with no sulphur dioxide added, and slightly sparkling: it started sweet and refermented in the bottle. 600 bottles made. It’s another from…
The (potential) new drink drive limit
Some observations on the plans to reduce the drink drive limit in the UK from 80 mg alcohol/100 ml blood to 50 mg, suggested by the North Report. 1. The…
Cricket and wine
Spent the afternoon playing cricket at Hampton Wick, a beautiful ground set in Bushy Park. It was the Wine Trade versus Balls Brothers, a 20-20 fixture. We batted first and…
Eric and Ollie on natural wine
A really good article by Eric Asimov on natural wine (and an accompanying blog post by Eric on the same topic) has got people talking. Ollie Styles, formerly of Decanter and now…
Domaine Du Colombier Crozes Hermitage ‘Gaby’ 2005
I’ve lost touch a bit with the wines of Domaine du Columbier, ever since I enjoyed a half-case of the 1999 Crozes Hermitage Gaby. But from this showing, it seems…
Chile’s Cloudy Bay revisited
When I tried this wine back in November, I dubbed it Chile’s Cloudy Bay. It’s a startlingly fresh, pure expression of Sauvignon Blanc from a new cool-climate region of Chile,…
Seen on a Pinot Noir vine leaf…
…this intricate array of eggs. Not being an entomologist, I haven’t got the ability to identify them. They’re incredibly beautiful, but I removed the leaf just in case the little…
A serious South African Syrah, now peaking, at a good price
Popped into Waitrose yesterday and came away with some wine from their 25% off six promotion, which has a couple of days still to run. One of the wines I…
The next London Gastronomy Seminar: meat cookery and sous vide
A plug for the next London Gastronomy Seminar, which is on meat cookery and sous vide. Westminster Kingsway College, Victoria Centre, Vincent Square, London SW1P 2PD 22nd June, 6.30pm, duration:…