Laura Catena has a gift. The gift to make in-depth talk of soil microbes and rock formations captivating. She really does have a unique way of seeing the world of word. A view gleaned from her training in medicine as a doctor, a discipline that has driven her to take up the family mantle to raise the bar for Argentinian wine, and most of all understand where it has come from so it can set the right course of action for the future.
Any wine list worth its salt needs to have a good representation from New Zealand such is the UK consumer’s appetite for its wines. But it may not be as easy for buyers to get their hands on the wines they want as the rest of the world catches up with what New Zealand has to offer. David Babich of Babich Wines explains how the country’s wine producers are having to change their ways to keep up with global demand.
Steven Spurrier and his famous Judgement of Paris certainly helped put Californian wines on the world map. But some 40 plus years later it is the work of James Hocking and the exclusively Californian wine merchants, The Vineyard Cellars, along with other Californian specialists, that ensures the modern California is being celebrated and promoted every day of the week. We caught up with Hocking to find out more about his love affair with Californian wine.
Christina Rasmussen caught up with Dermot Sugrue, the English sparkling winemaker who is, arguably, one of the most influential figures in English wine. Aside from being the winemaker of Wiston Estate Winery and Sugrue Pierre, Dermot also makes wine for many other domaines including Jenkyn Place and was the head winemaker at Nyetimber. Before a tasting of the latest vintages with full tasting notes, Dermot provides an insight into his techniques and philosophy. All of the photos were taken by Christina.
To have your own vineyard supplying the wine, and a farm producing the meat must be the dream for many restaurateurs. Richard Gladwin, managing director of the Nutbourne group of London restaurants, that includes The Shed in Notting Hill, Rabbit on the King’s Road and Nutbourne in Battersea, is not only in this fortunate position, but he runs it along with his two brothers, as Helen Arnold discovers.
Melanie Brown can take a little more credit than any other Kiwi living in the UK for the continued success of New Zealand wine in our supermarkets, bars, restaurants and pubs. Her wine bar and merchants in Brixton, the New Zealand Cellar, does exactly what it promises and showcases some of the best New Zealand wines available in the country. Here she shares her average week…
On-trade suppliers are having to face up to levels of disruption and uncertainty that many say are unprecedented. But from all the upheaval those suppliers that have the stability and security of a major producer behind them appear better placed, like Negociants UK, the distribution arm of Australian producer, Yalumba. We talk to Negociants’ UK managing director, Simon Thorpe MW, about being able to keep your eye on the long term.
ABS Wine Agencies doesn’t court publicity. It is usually quite happy going about its business on its own, quietly under the radar. Which is not surprising when you find out it is actually at the cutting edge of wine distribution not only in the UK but through its burgeoning UK bottled and own label business driving exports all around the world. So here’s your chance to find out what they are really up to.
Benoît Gouez, chef de cave at Moët & Chandon explains, with the use of six base wines, how he blends to make a consistent Champagne in Moët Imperial. In 2016 the wines were uneven and this presents Gouez with a number of challenges that puts all of his years of experience to the test.
It is quite possible to look at the on-trade scene, particularly in London, as pre and post Vinoteca such has been its impact on eating and drinking out since it opened its first site in Farringdon in 2005. Would the likes of Vagabond and Humble Grape or Hangingditch in Manchester or more recently Corkage in Bath have taken off if they had not been inspired by what Charlie Young and Brett Woonton first devised? Twelve years on we assess what it is that makes Vinoteca stand out and why the wine bar chain is now very much a sector in its own right.