Archive

Day 3 – part 1 13:00-14:00 - Wine tasting and Lunch at Iago’s wine cellar in village of Chardakhi read the itinerary. The meagre description could never do justice to…

Day 1 Salobie AKA “The Bean Place” Let’s talk beans. Beans, mountain-style from Mtskheta about 15 km from Tbilisi. Street food which puts the gorge into gorgeous Georgia and the…

I’m at home having a “madeleine episode”, prompted by drinking/guzzling Iago Bitarshavili’s Chinuri (Skin Contact) out of a clay drinking bowl. This bowl has recently been the repository for olives…

I have just returned from Georgia after a five day trip organised by the Qvevri Symposium. It was a whirlwind tour, visiting growers and being present at the opening of…

Our list... for nerd-do-wells: Did you know that... *We list no fewer than 30 rosés including ones from Morocco, Lebanon, Australia as well as a further 10 pink champagnes or…

NEW LIST FOR OLD Meet the new list, not quite the same as the old list! Here are some of the highlights. Our buying team has been toiling and moiling…

(Continued from previous post, 7 Steps to Natural Disambiguity) Critics would argue that there is a vast middle ground of entirely rational intervention which creates technically stable and terroir-accented wine…

Unwined. At the extreme of denatured wine is a mass of grape juice with chemical intercessions at every stage of the manufacturing (sic) process from the intensively-farmed vineyards to the…

What is wine to you? Is it the Masnavi of Hafiz or the Rubaiyat of Omar Khayyam or a Bacchanalian frenzy or an altogether more intellectual affair? Does it bring…

At yet another of those conferences where the audience is harangued for not being globally ambitious the newly appointed head of Fozzies laid out his blueprint for world domination. “I…