Keeping it Real (Wine) with Co-Organiser Doug Wregg
We are proud to say that Doug Wregg, our sales and marketing director was named no. 28 in this year's ‘Harpers' Hot 100: Celebrating the most influential people in the…
We are proud to say that Doug Wregg, our sales and marketing director was named no. 28 in this year's ‘Harpers' Hot 100: Celebrating the most influential people in the…
New Wines -a-coming-around-the-corner Gilles Azam, Domaine Les Hautes-Terres – delicious Limoux Chardonnay and a Crémant made from Chenin, Mauzac and Chardonnay called Josephine. Organic wines from beautifully farmed organic vineyards.…
...at One Great George Street. Up the sweep of the grand staircase into the cathedral-like Great Hall, beneath the unfeasibly huge pineal chandelier and underneath the stern gaze of bushy-faced…
It is a truth universally acknowledged: there is no such thing as natural wine. This is because it is self-evident that nature does not make the wine, but man does.…
More twinkling English dialect words that might invigorate the tedious repetitions and formulations of wine-tasting descriptions. I’m not saying that they are remotely appropriate or that you have to use…
Winemaker, farmer, vigneron – how do you see your role? Is there an Austrian word or expression that captures the work that you do? Way more farmer than winemaker. I…
Jurassic Bottle Bonanza The pleasure of wine is amplified when it is shared with friends and fellow-enthusiasts. A bevy of Jurassic bottles had been gathering considerable quantities of dust (testament…
Ever heard the following exchange? Where are you going today? We’re going to the Les Caves de Pyrene en primeur Burgundy tasting. I hear that they have an amazing range…
New Wines! Kelley Fox Her new wine, Ahurani Pinot Noir, comes from grapes harvested in the biodynamic Momtazi vineyard. We love the label which illustrates the teeming diversity of wild…
Heidi Nam Knudsen is the wine-buyer for the Ottolenghi group and General Manager of Nopi restaurant. Why wine? How did you get your start? I was always fascinated by mixing flavours…