Sometimes it's all about ME!

Favourite Picnic Wine:

Beujolais. Fruity, low in tannins, succulent and refreshing. The ideal partner for most vegetables and meats. Served chilled Fleurie, for example, is fantastic with barbecued shrimp.

Favourite with Spicy Food:

Alsace Gewurztraminer. It's fair to say that "once tried, never forgoten", Thai spicy pork and Gewurztraminer is a marriage made in heaven. A big, rich wine that explodes in the mouth. Young wines often have a banana aroma but after 3 years or so in the bottle these fat full bodied wines are overloaded with a mass of ginger, spicy pepper and pineapple.

Naughty Indulgence:

Henriot Champagne with Cod and Chips (newspaper wrapping is optional!). It's not often that I'm stuck for a word or three but the combination of crispy-battered fish and thick chips with chilled champers defies description, so much so that "Fat and well rounded" is as much a description of me as it is a wine term!

Lunchtime Wine:

Pinot Noir. Alsace or Burgundy, I don't mind! Soft and silky, rich and fruity, cherry, spice, blackberry, plummy earthiness. On it's own or with mushroom salad, cheese or Serrano Jam.

Best kept Secret:

Banyuls. The more observant reader among you will have noticed a certain amount of hedonistic persuit when it comes to food and wine and this one is no exception.The flavour is full, round and rich (the wine this time, not me!!) with a sublime smooth texture and well intergrated tannins and aromas of chocolate, spice and fig, you just can't go wrong if you serve it slightly chilled at the end of a meal with cheese or chocolate pudding.

 Jose