Who ever makes scampi at home? A dish one may assume is now relegated to certain ‘family’ restaurants and frozen ready-meals. Of course the home-made versionRead More

The New Wave Spanish Wine Awards highlighted many a bottle that I wanted to sample. So far however just one has come under my scrutiny –Read More

Its a struggle drinking Chianti without food; insufferable punishment on the taste buds in fact. That sharp, acidic, slightly earthy finish is how the wine isRead More

A combination cited as a classic food and wine combination is Munster cheese with Gewürztraminer. But how many people sit down to a meal of justRead More

As many will know Fumé Blanc is the name invented by Mondavi to describe their Sauvignon Blanc’s that had undergone oak aging. While Sauvignon’s typical crispRead More

As I write I’m sipping a glass of Californian red – a Robert Mondavi Woodbridge Cabernet Sauvignon 2005 to be precise. It’s fairly typical of theRead More

Review0.3A recurring event – a wine that ranks as ‘just fine’ by itself is raised in ones estimation when coupled with food. This nicely weighty whiteRead More

Designed as an aperitif the Farina Val de Reyes Vino Semi-Dulce is recommended with foie gras, pates and soft cheeses. Back in May of 2007 aRead More

Do you do anything with port other than drink it or serve it with stilton? I’m not a great fan, by the way, of port withRead More

Is your pre-dinner tipple a G&T or are you a true Francophile and indulge in a little pré-dîner Pineau de Cherentes, a true apéritif? Personally aRead More