Wine
Champagne and Cheese – a beautiful alliance
By David de Winter – Sports Editor @davidjdewinter @TLE_Sport When you think of Champagne, you think of a glamorous drink to be enjoyed normally as an aperitif, or, if you’re really indulgent (and rich), with a meal. Cheese on the other hand is a traditionally a dessert or a post-dinner delight, commonly consumed with red wine or a digestif such as sherry or port. But Champagne and cheese together? Oh non! You can almost hear the French convulsing at the mere...
Experiencing terroir in SW6
Jack Peat meets Gavin Monery, Winemaker at urban winery London CRU Terroir is a hot topic in the wine world. Never has such an elusive concept caused such division amongst growers, experts and consumers of wine, but what’s the big deal? Well, in the parlance of Bill Shakespeare; nature or nurture, that is the question. Terroir comes from the French ‘terre’, or ‘land’, and is defined by the clever folk at Wikipedia as being a “set of special characteristics that the...
Do we need a re-classification of 1865 Classification?
By Jack Peat, Editor of The London Economic To an outsider it may seem rather perverse that a wine region that has undergone such change in the past century and a half still champions a classification of its chateaux that dates back to 1855, but for Bordeaux, it's actually quite typical. Change is both friend and foe in Bordeaux. Today, thanks to advances in technology, there are few, if any, of the bad vintages that once plagued wineries. Robert Parker’s...