A day in a wine writer’s life. I get up, dress, eat my porridge then phone the Guinness Storehouse to see if they have a wheelchair. Oh dear, apparently they don’t. I should maybe make it clear that my request stems not from the previous night’s over indulgence but from a knee operation. The Storehouse
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WINE TRIP TO LANGUEDOC-ROUSSILLON
On my travels again. This time in Languedoc-Roussillon, following in the footsteps of Louis XIII by staying in an immense historic edifice, Chateau de Pennautier. The chateau is but a short car ride away from the famous walled city of Carcassonne. I’m there as a guest of Nicolas whose family have inhabited the chateau since
Restaurant Review – Chapter One
“Mister Whalley; how delighted, honoured, gratified, enraptured we are to have you here tonight.” Why, thank you, Martin. In your inimitable way you’ve just made me and my guests, Sibella and Calluna, our niece, feel like The Most Important People in the Universe. The maestro of maitre d’s, the PT Barnum of meeters’n’greeters, has worked
No more Mr.Nice Guy…
Be warned! The most urbane of meeters’n’greeters, the maitre d’ so silver-tongued he’d make Nat King Cole sound like Johnny Rotten, is a changed man since he got his hands on that bloody big sharp adze. No more “Ah Mr. Simpkins, how honoured…” – instead a quick flash of the blade and there’s another bit
So it goes… This week's decent drinking
Sibella is out to dinner with her golfing chums. Which is why I’m tucking into bacon ribs, cannellini beans (no butter beans down the local deli) and Savoy cabbage, the sort of fare I always find for myself when milady is absent as she’s far too ‘refeened’ to partake of that good ole peasanty grub.
So it Goes… this week's decent drinking
SQ French Wine Sale shows they’re back on track When I saw the press release (it was some time ago) proclaiming that Richard Moriarty was installed as the new wine buyer for Superquinn I was wholly euphoric. “Yes!” I said, “strange appointment, but the man does have his own winery, I suppose that’s the connection.”
Boeuf a la Bourguignonne
In response to an inquiry on the forum, I’ve dragged up an article I wrote some years ago and a recipe, in fact, MY recipe, for this classic dish. Enjoy! The Culinary History Burgundy, thanks to its inhabitants having an all-consuming devotion to colouring matters (plus a skilled publicity campaign conducted by the mediaeval dukes
So it goes…
This week’s decent drinking “Red Sancerre?” my dinner guests chorused. Life’s full of surprises, they thought it was Sauv B, I gave them Pinot Noir. This wine saved the night as yet another two bottles of expensive Aussie red suffered the Ernesto thumbs down for cork taint. No wonder wineries are going over to Stelvin
Eck-skew-zay-mwa?
Petra Frebault of French producers Barton & Guestier kindly sent me the company’s latest newsletter. It included this delightful 1950′s ad which B&G (or their American importers) placed in The New Yorker to encourage Americans not to be inhibited when it came to ordering French wine. In those days our EU chums hadn’t been stigmatised as “Cheese-eating
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