Our man in Burgundy, Alex Gambal, a vigneron of the English tongue, shares with us his 2013 vintage report giving us a good insight of his toils and what we might expect in bottle. And while you’re there check out the Alex Gambal website www.alexgambal.com for a unique and fascinating story. Read More >
Stockholm is a magnificent city that I have had the pleasure of visiting several times now. I’m usually there in the long winter, when conditions are icy. Our business interests in Sweden usually dictate that we fly in, jump straight into a meeting, then to a business dinner, off to bed and fly out the next morning. Hardly time to draw breath on the delights of Stockholm. Read More >
Greetings and my apologies if you had difficulties when visiting the Wandering Palate website the other day; my webserver has now fixed the problem—which turned out to be an overload of traffic—a nice problem to have. We now have more grunt in the engine and hopefully enough to handle an exponential growth in viewers with another record month in October—771,036 hits—and with 2 days to go 800,000 hits looks achievable and on course for our target of 1 million hits per month by Christmas. Read More >
Celebrity Chef Luke Mangan cooks Air, Sea and Land, and as Sir Richard Branson’s personal chef, might well be the first cook in space! Read More >
(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 >
(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 >
Reflecting on my New Zealand visit earlier in February this year, primarily to attend the Pinot Noir New Zealand Celebration 2013 (www.pinotnz.co.nz) held in sunny Wellington, one of the highlight’s of my trip was visiting the Marlborough region. Read More >
(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 >
Arguably the most contentious of all foods, the appraisal of pizza will always be highly subjective, however the ultimate arbiter has to be children; not to be underestimated in their gastronomic adroitness, most are pizza aficionado’s moreover all have the power of veto when it comes to the restaurant of choice. Read More >
