Category Archives: Blog

Almost there…

The furniture is finally in, but we’re slightly more excited by our sink and pantry area, as it means we are now able to wash our glasses (by hand, gently), which in turn means that we have started holding small … Continue reading

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A work in progress

This gallery contains 3 photos.

  Behind one of these doors, a new beginning. As with all our wines, it starts with the earth, or more accurately, the floor. It had previously been painted over with a ghastly grey epoxy, and so we stripped away … Continue reading

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Why This Restaurant – Immigrants

“Why This Restaurant” is a short series of posts about the restaurants we work with – their cuisine, our wines, how and why they work together, and of course the people. It wouldn’t have been much of a surprise if … Continue reading

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Why This Restaurant – The Naked Finn

“Why This Restaurant” is a short series of posts about the restaurants we work with – their cuisine, our wines, how and why they work together, and of course the people. A single raw baby clam, fresh from the tank, … Continue reading

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Why This Restaurant – Morsels

“Why This Restaurant” is a short series of posts about the restaurants we work with – their cuisine, our wines, how and why they work together, and of course the people. We were introduced to Bryan and Petrina by our … Continue reading

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Why This Restaurant – Candlenut

“Why This Restaurant” is a short series of posts about the restaurants we work with – their cuisine, our wines, how and why they work together, and of course the people. We work with Malcolm and Candlenut for many of … Continue reading

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2010 J-P. Brun Beaujolais L’Ancien

With a perfect round of St-Marcellin and some sourdough, a handy reminder that acidity comes in many forms, undergirds the complex and delicious flavours of food, and is integral to balance. This bottling is also a clear triumph of intensity … Continue reading

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Vincent Gaudry

To drink Vincent and Séverine’s Sancerres is to fall in love with wine all over again. Not the characterless, green Sancerres so loved in Paris, nor the tarted up, Kiwi-accented Sancerres found on shelves across Asia, and most definitely not … Continue reading

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Patience

Please do not order the 2010 Nicolas Joly Les Vieux Clos at a restaurant and send it back, claiming heat damage. The grapes were harvested at above 15° potential alcohol, went through a fairly hot fermentation, and spent time in … Continue reading

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A sense of humour

Chris Kissack, who publishes one of the better English language guides to the Loire at The Wine Doctor, has this to say about YiXin in his update on Guy Bossard: “…YiXin Ong, once the UK’s most famous wine-drinking student but … Continue reading

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