Albariño Spotlight
If any one variety can take the credit for the Spanish white wine revival, it’s albariño. This whistle-clean, elegantly dry beauty from the Galician seaboard of north-western Spain is poised enough...
View ArticleLove at First Bite
They may come from opposite ends of Spain, but I can report love at first bite between The Society’s Exhibition Viejo Oloroso Dulce and a chunk of exceptionally good Picos Blue cheese. The Sherry was...
View ArticlePeas Please Me with Pinot Gris!
I’ve been overdosing on asparagus since the Morris Men dusted off their bells in April, and I’m not wholly sorry to wave them off for another year. Not in the least tempted by the sprue, sorry-looking...
View ArticleThe Spice is Right
Looking for a mature white that can cope brilliantly with a mild-to-medium chicken curry? Look no further than Château de Berrye’s Saumur Blanc 2002. Labelled as “sec” and coded 2 on the current List,...
View ArticleStrong Stuff
Stories in the media, compounded perhaps by the recent spell of warm, sunny weather, have prompted several enquiries from members concerning high alcohol levels in wine. The following article on the...
View ArticleBring Me My Spear (But Please Don’t Blunt It)
Acting upon information received from various sources, some of them fairly sensible, I celebrated the arrival of the English asparagus season with a taste test involving friends, a platter of the...
View ArticleFood Without Fuss: Or With, As The Case May Be
These recipes, while hopefully of use and interest to all, were written with the Easter 2013 selections of The Society’s Wine Without Fuss subscription scheme particularly in mind. Voted Best Wine...
View ArticleLanguedoc Wine & Truffle Dinner: Le Rouge (et Le Blanc) et Le Noir
In Threadneedle Street, ‘Going underground’ (as The Society’s Languedoc Wine and Truffle Dinner at Merchant Taylor’s Hall was advertised) would normally involve Bank Station, but you’d probably need...
View ArticleMy Fussy Valentine
Wine Without Fuss subscribers will have received these recipes in their latest Premium Selection together with the perfect wines for the job. Members who don?t have anything suitable in the rack may...
View ArticleGus The Spear – Meet Vlad The Impaler!
Our wettest spring in years may have blunted the only green shoots we are likely to see here for a long time. Nevertheless, enough plucky bunches have made it through the rain to get Britain shaking...
View ArticleArticle 7
As a non-interventionist (well, that?s one way of putting it), I?ve never even so much as pruned my two garden vines, though I once spent hours making Château Evans grape jelly. Now and again, I...
View ArticleThe Answer is a Lemon
The question, by the way, is how an earth to rid oneself of the blues that engulf even non-SAD sufferers after month upon month of grey, damp weather. A recent short trip to Ravello, where the...
View ArticleThe Joy Of Ceps
I have been bracing myself for an influx of wealthy Frenchmen since newly-elected President Hollande announced his draconian tax measures at about the same time as our latter-day Pimpernel George...
View ArticleWhat a North and South
However upsetting the recent result at the Millennium Stadium (what you mean, which result? Take your pick and stop going on about Twickers!) I welcome expeditionary forces from the antipodes to these...
View ArticleFood Without Fuss: Cupboard Love
This recipe, while hopefully of use and interest to all, was written with the January 2013 selections of The Society’s Wine Without Fuss subscription scheme particularly in mind. Voted Best Wine Club...
View ArticleFood Without Fuss: Head For The Med
These recipes, while hopefully of use and interest to all, were written with the summer 2013 selections of The Society’s Wine Without Fuss subscription scheme particularly in mind. Voted Best Wine Club...
View ArticleA Rosé by Any Other Name: Corsica
Which of the following would you find most reassuring on a wine label: chjarasginu or rusulinu? I sense a chorus of ‘neither’, but stay with me because you may soon come across one or the other. In...
View ArticleFood Without Fuss: Gather Ye Tastebuds While It’s May
These recipes, while hopefully of use and interest to all, were written with the spring 2013 selections of The Society’s Wine Without Fuss subscription scheme particularly in mind. Voted Best Wine Club...
View ArticleFood Without Fuss: Harvest Home
This recipe, while hopefully of use and interest to all, was written with the autumn 2013 selections of The Society’s Wine Without Fuss subscription scheme particularly in mind. Voted Best Wine Club by...
View ArticleFood Without Fuss: Oven Ready
This recipe, while hopefully of use and interest to all, was written with the winter 2013 selections of The Society’s Wine Without Fuss subscription scheme particularly in mind. Voted Best Wine Club by...
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