By Gal Zohar
As a keen seeker of trends in the wine trade, I can no longer ignore what everyone seems to talk about lately. Natural wines. But what are they really? With no clear definition the term seems to cause more confusion than sense. Whereas in order to bear the terms organic or Biodynamic clear guidelines have to be followed natural wines seem to crown themselves.
A …
By Bibendumtimes
Sir Richard Whittington in a drink
British food? Past are the days when eyebrows were raised and questions asked. Local Chefs are now proud of their heritage. Nowadays almost every other restaurant prides itself with being the true representative of modern British cooking.
The same can be said about English wines. In the last few years wine drinkers began to understand that …
By Bibendumtimes
Following from last week’s Tim Atkin Caption Competition, here is this week’s chance to win a bottle of Laurent Perrier Ultra Brut Champagne. All you have to do is watch our very own spirits maestro Will Lowe make our Bibendum Times cocktail then come up with a name for Will’s creation.
The best name for the cocktail (as judged by the B …
By Will Lowe
The Will Lowe
It’s a recurring theme with Los Valientes. Almost without fail, when a bartender is left to play around with this molasses / sugar cane blended rum, they will end up creating a variation on the classic Old Fashioned recipe.
I believe this is due to the fact that the rum is very well balanced already. It simply does …
By Larry Brooks
There’s a period that begins sometime around November and continues till New Years that is a sort of hibernation time both for the wines and the winemaker. It’s not as if there’s absolutely nothing to do, but in contrast to the harvest period just completed there’s not much to do.
Checking the malolactic progress and tasting and prepping for the winter bottling of …
By Patrick Carpenter, http://www.patrickcarpenter.blogspot.com/
The Dock Kitchen
I heard on the grape vine that Thomasina Miers was helping out at a one off Mexican dinner at the pop-up restaurant Dock Kitchen. She is something of an authority on the food of Mexico having cooked her way around the country and she now owns three restaurants in London (all called …
By Bibendumtimes
Marr i Terra
I am not sure whether Ludwig Mies van der Rohe (architect and founder of the Minimalist design movement) had Mar i Terra restaurant in mind when he coined his famous “less is more” motto but if he did, he was spot on.
Mar i Terra is not your typical West End restaurant, quite the opposite actually. There is …
By Bibendumtimes
Valdobbiadene
We love Prosecco at Bibendum Times. Lighter than Champagne (and cheaper) with the sort of fresh, frothy personality that fits in perfectly around here, it is our sort of fizz. Normally, we prefer drinking it to talking about the legalities of it but some big news has come out of the lush hills of Valdobbiadene recently.
The gist of …
by Gal Zohar
A mexican bottle
Luigi is exactly the type of sommelier we like. He’s young, he knows his wines and is very down to earth. His list is one that could only exist in the crazy metropolis of London. One of the top picks at his Caravaggio restaurant is the Estapor Venir Mezcla Tinto 2007 from the Valle de …
By Gal Zohar
If you weren’t a sommelier what would you be? I’d like to have been a barman, which is what I use to be before becoming a sommelier. The chance to create a drink in front of a customer and to talk with friendly people is fantastic.
What is the best part of being a Sommelier, and the worst…? The best part of my job …
