What is it about wine brands? Why as a wine-o snob am I meant to dislike them? I don’t! Most of the time, I’ll be honest, I prefer going for something a bit off piste, something a bit different. But I’m not against them. And a couple of weeks back I was introduced to a brand …
It’s that most dangerous of weeks of the year, it’s the week after Easter. All the Easter Eggs are on at bargain prices in the supermarkets to get rid of the stock. I try, god help me I try, to keep my chocoholic ways at bay all year, but I’m only human. Easter Eggs for …
Thanks so much to everyone for the suggestions yesterday. I’ve managed to cut it down to a final five shoot out for what we’re going to pick from. Please use the poll below to vote. The candidates are…
First and foremost, a massive thanks to the wife for dusting off her camera and helping me out with some photos this week. You may notice a small difference to the kinds of photo I usually have at this point in the week. She’s got an eye for this kind of stuff. Cheers kiddo!
It’s always the bloody way isn’t it? The thing you love eating and drinking most in the world is probably not that good for you. I have a thing with chocolate. If it’s near me I can sense, like some kind of gluttonous Jedi! It doesn’t stand a chance. Luckily the missus hates chocolate and …
#NWTW Week 20: Food Pairing With “The Noble Rots” Read More »
A nagging conversation pops up at home every now and again. My Scandinavian wife can’t cope with “candy” in the UK (I can’t cope with the word “candy”, but let’s not get into that now!). For her it’s way too sweet. Living over here she misses her salty liquorice and extra sours. Point being is …
#NWTW Week 20: Up & Downs of Sweet Wines From Noble Rot Read More »
Some people get grossed out by the idea of eating or drinking fungus. I, myself, am a massive hypocrite. I won’t eat mushrooms. I’d absolutely love to love them, given how nuts people go over them, but I just can’t cope with the texture and the knowledge that it’s a fungus. Blue cheese? Not a …
We’ve decided to shelve an idea for a couple of weeks that will all become clear soon, so for NWTW Week 20 it’s time for the first sweet wine of the year. It’s going to be sweet wine that’s produced from a specific method rather than from a specific place.
