January 30, 2017

Chateau Cheval Blanc tasting with Pierre-Olivier Clouet & Arnaud de Laforcade

In the office on Thursday evening we were pleased to host – Arnaud de Laforcade (Commercial Director) & Pierre-Olivier Clouet (Technical Director) – for a tasting of, mostly Cheval Blanc. They are an impressive pairing, no slick suits or “we are farmers really” chat…just a good honest approach to trying...
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January 26, 2017

February Special Pairing: Slow-roasted pork belly & Cabernet Sauvignon

We've teamed up with Roast Restaurant to bring you mouth-watering food and wine pairing. Their menu is a tribute to the farmers, fishermen, growers and wine makers. Using only the finest, fresh ingredients we bring you their signature slow-roasted pork belly signature dish paired with Cakebread Cabernet Sauvignon. Discover the full recipe ...
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January 24, 2017

What does Corney & Barrow have to do with Robert Burns?

Picture: http://www.worldofzing.com/ ”A man perpetually in the paroxysm and fears of inebriety is like a half-drowned stupid wretch condemned to labor unceasingly in water; but a now-and-then tribute to Bacchus is like the cold bath, bracing and invigorating.” So said Robert Burns, a man celebrated annually in Scotland and around the...
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January 11, 2017

Jumbo of death? Not anymore!

Now that may seem a little dramatic as titles go but there is good reason. The “Jumbo of death” used to – still does sometimes – pop up in the office as a regular topic. You know the old “what/who would you select to be on a jumbo that you...
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January 6, 2017

Damian Barr’s Eighth #NovelPairing: The Hotel New Hampshire

As months go, January is the darkest – almost as dark as this highly eccentric coming of age classic.  Happily, ‘The Hotel New Hampshire’ is also hilarious.  Helping Damian choose our #NovelPairing are James Franklin from Corney & Barrow and Simon Heafield from Foyles. [caption id="attachment_5324" align="aligncenter" width="1024"] Helping Damian choose...
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January 4, 2017

Burgundy 2015: Vintage Report

The 2015 growing season was a meeting of extremes. The summer heat left its stamp on the fruit, with succulent, ripe flavours pervading the wines. There are substantial tannins in the reds thanks to thick grape skins, although they are supple, almost without exception. There is freshness and poise too, due...
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January 3, 2017

Organic Wine: Your Questions Answered

Organic food is healthier, tastes better and is better for the environment. [caption id="attachment_4865" align="aligncenter" width="500"] Vines at Domaine Olivier Leflaive[/caption] But considering wine is also a natural product, farmed just like your vegetables, there has been remarkably less noise about the benefits of organic wine. Yet now, a study has been published...
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December 28, 2016

English Sparkling Wine – the perfect fit for New Year’s Eve

After being squished into their distinctive mushroom shape and holding firm like the Thames Barrier against the 5 or 6 atmospheres of pressure fighting to escape, the arrival of December represents the opportunity to escape if you’re a sparkling wine cork residing in warehouses, cellars or shops in the UK....
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December 19, 2016

Ice Cream and Pedro Ximenez: Just Desserts

Dessert wines are a tricky bunch. Speak to anyone who works for a wine company and by and large you’ll get choruses of agreement: Dessert wines are lovely. The same with Riesling and the same with Sherry. Once you’re out in the real world, there’s a slight differing of opinion....
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December 19, 2016

How To Tell If A Wine Is Ready To Drink

Our Head of Fine Wine, Will Hargrove, has a specific way of telling if a wine is ready to drink. This is how he does it. ...
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