Welcome to Bibendum Times
Bibendum Times is a website dedicated to all things wine featuring articles, videos, photos about the world’s most exciting liquid. You’ll find lots of news and content about food, travel, events and tasting, making wine and much more.
Contributors include winemakers, sommeliers, chefs, bloggers – in fact anyone who is passionate about wine and the best bit is you can get involved too. We’d love to publish your articles or showcase your videos about wine.
By Rob Pickard
Awarding winning English winery Chapel Down, are giving you the opportunity to join their winemakers for a few days of grape picking and all round luxury vendange fun.
Between 27th September and 28th October, two day packages are available for those wishing to try their hand at an English vendange with a difference.
The weekend will begin at the fabulous Sissinghurst Castle …
By Camilla Bowler
2009 was a rather good vintage in a certain south west corner of France. Rumour has it that it has been pretty good in other French wine-growing regions too! We were therefore more than usually excited this year to be off to the Rhone to taste the 2009s.
First stop was Cote Rotie. At Domaine Jamet, Jean-Paul was on good form, as he …
By Rob Pickard
Leading on from my recent post on sustainable winemaking methods at SAAM, here is a look at Mitchelton, from central Victoria, Australia – another producer putting investment into environmental issues within the vineyard, and leading the way down under. One area in particular in which the winery is investing heavily is its use of water, attempting to recycle and reduce …
By Camilla Bowler
Last year’s holiday was sun, sea and sand – and a lot of lounging around. This year, it was time for a change and off to Germany to see some vines. The Mosel may be short on sea and sand but it is certainly not lacking in dramatic scenery. This has got to be one of the world’s most beautiful wine regions: carpets of …
By Willie Lebus
I’ve been on a non stop cookathon this weekend. It finished with a sensational lamb curry produced from scratch in a couple of hours. The trick is to roast and crush your own spices.
Serves 4
Garam Marsala -
A sprinkle of the following into a large saucepan.
Coriander Seeds
Cardamom Pods
Cloves
Black Peppercorns
Blade Mace
Toss these in the pan until hints of smoke appear, then crush in a machine until …
