Wine isn’t lagging far behind cocktails with exorbitant prices these days, at least in some bars.
Why is the quality of wine served at functions and major events so standard?
Antonio Flores Pedregosa’s business card describes him as ‘master blender, winemaker, enologo’ of Spanish sherry producer Gonzalez Byass.
Eagle-eyed drinkers may have noticed that some cask wines have “Wine Based Beverage” or “Wine Product” on the pack, rather than “Wine”.
The most frequently asked question over the holiday season was “how many calories in a glass of wine?”
Some believe that one’s destiny is written in the stars. For Sharon Romeo and chef David Swain, owners of FINO Seppeltsfield, it was all in a name.
I often puzzle over what seems to me the overuse of the term ‘mineral’.
Prosecco is the sort of wine that most people don’t think too much about.
This statement jumped out at me from Jeannie Cho Lee MW’s latest newsletter, quoting Burgundy grande dame Lalou Bize-Leroy.
I’m a keen amateur cook, not a seasoned professional. Here are a few guidelines that I apply when cooking with wine.