The 35,000-Foot Dram

Andrew Jefford shares his pain and an anaesthetic to the tortures of flying long-haul economy. Read More >

Travel | Related to: , , |
The Cider Report – Part One

Our Melbourne correspondent, Andrew Jenkins, investigates the bourgeoning Cider and Perry consumption in Australia, moreover is making some of his own with favourable results, least the local possums think so. Read More >

Buying Wine, Produce | Related to: , |
The Sommelier’s Palate – Edward Scothern, Mele e Pere Trattoria, London

(pronounced suh-mal-‘yAy) Read More >

Grower Bubbles Pei Modern

My appreciation of “grower” champagne began whilst living in Singapore. Henry Hariyono, Artisan Cellars – http://www.artisan-cellars.com/ introduced me to the wonders of REAL champagne – terrior expression and low/no dosage. Read More >

Maison Drouhin Gevrey-Chambertin 2009 – Burgundy, France

A few months ago I was asked to speak to a group of 30 women at the AGM of the Financial Women’s Association, Singapore. The theme was entirely up to me so I thought it might impress if I put on a small tasting of wines made exclusively by women winemakers, both empowering and taming my audience. Read More >

The Sommelier’s Palate – David Lawler, Rockpool Bar & Grill, Melbourne

 

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

The Sommelier’s Palate – Andreas Larsson – Sommelier and Wine Director Restaurant PM & Vänner, Sweden

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

The Sommelier’s Palate – Andrea Briccarello – Galvin Restaurants Group

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

Wild Irishman – Untamed, Uninhibited, Luxuriant, Sensual Pinot Noir

I just had lunch with Alan Brady, the pioneering father of the Central Otago wine region in the deep south of New Zealand’s South Island. As Brady puts it, “…at 45 deg south it was a lonely place for grape growers when a few of us planted vines here in the early 1980s”. Read More >

The Cleansing Ale

It might be perplexing to budding wine enthusiasts and no doubt connoisseurs will be aghast at the very notion of enjoying a beer at the end of a wine dinner, however the ‘cleansing ale’ does have its merits. Read More >