As London Fashion Week draws to a close, we take [...]
The Barolo’s way
This entry was posted on Tuesday, February 7th, 2012
Entertaining makes you often cross logic boundaries in order to provoke or amuse people, but please them anyway!
I got a call from a French friend of mine that was around the city for a couple of days only. Last time we saw each other, he looked after a little group of us, showcasing some of his “natural wine wonders”!
Malbec by the Glass!
This entry was posted on Friday, January 13th, 2012
I have a new Malbec 2010 by Achaval Ferrer, by the glass! lovely, but just a passage through my WW, and it comes to a softer finish with more cream and texture on the mid palate and the light heat on the finish disappear completely afterward! Nice trick.
Read MoreThe Super Christmas Plonk!
This entry was posted on Tuesday, December 20th, 2011
The best of Christmas is the building up to the day, where finally you can indulge with your little treasures; looked after and amassed all year long.
Take a look at some Red & White wine suggestions to cater for all your guests this Christmas.
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Spain, barrels and Vega meet the aeration process
This entry was posted on Tuesday, November 15th, 2011
I was having dinner with a friend of mine, and our theme is always blind tasting-to keep up with old and new traditions! After sharing a few drops of white wine, we move onto the ‘big one’ which I had just purchased. A bottle of Vega Sicilia 1994 (Parker 98/100) from a new and previously unknown cellar to me which thus required me, as a professional, to judge the storage of the wine before placing more orders
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Rosé seduction!
This entry was posted on Tuesday, November 1st, 2011
WineWeaver sommelier discusses rose wine and radical developments by Randall Grahm.
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White wines and wine aeration
This entry was posted on Wednesday, October 5th, 2011
White wines, as well as reds, need exposure to air (aeration) to develop to their apex. Thus, just as you would wait for red wines to go through an evolutionary path when exposed to air, you should apply the same principle to white wines. The most obvious white grape [...]
Read MoreRestaurant and Wine Aeration
This entry was posted on Friday, September 23rd, 2011
Since re-joining the restaurant scene, I find I am not just exposed to even greater wines but to even more diversity of palate. There seems to be no end of wines to seduce and please me! Having sorted out the economic and dynamics of a wine list for a newly [...]
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Chateaux Cheval Blanc and Margaux- how do they fair in aeration?
This entry was posted on Friday, September 9th, 2011
I was working in a famous Notting Hill’s restaurant lately, where I was challenged by a customer who brought with him 2 marvellous bottles of wine to accompany his meal: Chateau Cheval Blanc, 1989 and Chateau Margaux, 1986. Firstly, in what order should I serve them? This is important if [...]
Read MoreWine aeration or hyper oxidation or how to help wines to open their flavour
This entry was posted on Tuesday, August 23rd, 2011
The concept of wine aeration or hyper oxidation is widely known and used, both in the restaurant industry and at home. As we all know, most establishments have rather younger style wine list as customers like to drink younger wines for the fruit spectrum, as well as the power and [...]
Read MoreSommelier’s Corner
This entry was posted on Monday, July 25th, 2011
Christopher Delonde, Master Sommelier and UK Sommelier of the Year 2010, introduces an unusual cuvee from New Zealand and an gruner veltliner from Austria.
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