Will Johnston, our Office Manager, gives us his take on his WSET-sponsored trip to Galicia…
Dario heads in to deepest Tuscany with a lucky group of customers
Mr Poddana visits the wilds of Sardinia
... and Grahams and Warres
Tearing the arse from the chicken.
An old saying in Piedmont apparently which means that something is extra marvellous. As in “our visit to Ca d’Gal tore the arse from the chicken.” By Kate
Barolo at Borgogno.
We taste some very old and utterly delicious Barolo at Borgogno and then eat too much antipasti in a very marvellous place. By Kate
Everybody loves Luca - I am introduced to the wines of Luca Roagna and fall immediately in love with them. By Kate
Tenuta Grillo and the memorable wabbit.
We visit Tenuta Grillo and taste some more excellent wine. Then we eat a lot. Again. By Kate
Barbera at Bera
Day one of a trip to Piedmont, undoutedly one of the world’s great wine and food regions. By Kate
Our resident M.W. Mr Timothy Wildman, leads an excursion into the rolling hills of Barbaresco, Piemonte, visiting our new source of Barolo, Roagna, along with a tour of Azienda Agricola Trinchero.
Paul gives his impressions about this wonderful trip…
Ivan Dixon’s impressions of Galicia…
Some more images from our recent trip to Domaine Bourgeois in Sancerre
Will Johnston, our Office Manager, gives us his take on the recent company trip to Getaria and Rioja…
Sancerre, famous wine, almost a brand in itself. Domaine Henri Bourgeois has been a reference in this region for many years. They have built their reputation not through compromise but through passionate desire for quality. The Bourgeois family have always looked forward, whilst remaining true to their heritage: the accumulated knowledge of ten generations of wine production. I was looking forward to seeing the fabled vineyards and tasting the wines in situ...
Stay in a 12th century Château in Haute-Provence
Savoie is one of those offbeat wine regions that even many French people only seem to have a vague idea of its location. Viticulture here seems like opportunism and local demand sucks up the thin, often acidic wines without discernment. Amongst the patchwork scattering of scrawny vineyards and tiny wineries there are but a few gems and serendipity alone would lead you to the ramshackle village of Ayze and Domaine Belluard…
Part 2 of ‘Northern Italy by way of Savoie’
Disgustingly early start - 3:50 wake up, for an early flight to Pisa. Jude and I plus Giselle and Kamila from Lordship Lane and Olly from Clapham as well as four young people from The Grove (one of the hotels I consult for) were off to Tuscany on the now annual trip with the biggest supplier to Green & Blue and one of the biggest to The Grove.
I often say, and it is completely true really, that if Eric Narioo’s company did not exist, then neither would Green & Blue. Although I was a few years in to my wine career before I really got to know them, they have in the last ten years or so, introduced me to the wines I love most in the world and quite apart from that, they are also an amazingly wonderful group of people. They seem to attract a certain type of person - those who are really passionate about wine without being even slightly precious, who also have an incredibly well developed sense of humour and more than a touch of eccentricity about them.
Galicia, Santiago di Compostela apart, is slightly off the tourist radar. With the Mediterranean coast of Spain gradually metamorphosing into an endless succession of hideous hybrid-style crazy-paved villa developments and golf course complexes designed by the ubiquitous Jack Nicklaus, it is good to know that this raw, somewhat elemental part of the country rises above such frivolities. The weather is perhaps a deterrent to the sun-seeking expat - this is a green land where mists roll in off the Atlantic and where the cascading rain reminds one forcibly of other celtic regions.
Verde que te quiero verde,
Verde viento. Verde ramas
Green I love you green. Green wind. Green branches.
Federico Garcia Lorca
People ask why Txacoli is so expensive and difficult to obtain outside the Basque country. After all it is the greenest of green wines, surely mere water off a Biscayan duck’s back. However, consider the tiny size of the average farm-holding; there are only a handful of producers who can lay claim to more than one hectare of vines and those vines teetering and straggling every which way on slopes, in dells and hollows, cheek-by-tendril with orchard trees and flower nurseries.