Some may say Sancerre needs no introduction. It is certainly one of the most famous wine appellations in the world, particularly for Sauvignon Blancs. For decades, Sancerre’s captivating aromas and ...

Recipe by Helen White – from her blog helskitchen.co.uk. Chocolate aside, there’s some traditional tasty flavours knocking about at Easter that bring not just joy to the palate but fill the kitche...

Lamb is deeply associated with the Easter feast. We feel that the Spring lambs are best left in the fields – the year olds are now full of flavour and this cut is the most tender. Tarragon pairs...

Vincisgrassi is a kind of deluxe lasagna that originates from the Marche region of Italy. Traditionally it uses prosciutto, porcini and truffles but this version is a bit easier on the wallet and work...

Saltimbocca of Monkfish Saltimbocca – translates as “jump in the mouth”. I was inspired by the 1980’s recipe created by Alastair Little. It is delicious as a starter – here served wi...

By Ida Weatherall – Visited Wednesday 27th April 2022   The winding road from Siena down to Montalcino is a charming constant of lush greenery and rolling hills. What surprised me most when approac...

  The crisp acidity and freshness of Picpoul de Pinet Les Vignes Sur Mer Maison Azan 2021 with the white fish and potato cakes pairs perfectly. Incredibly moreish, you’ll need plenty of th...

You will probably have heard the word ‘blend’ used in many contexts – from tea and coffee to perfume or spices. And of course, wine. In fact, it’s more than likely that the wine in your glass ...

As we look forward to Easter, we decided to ask some of our winemakers around the world how they intend to celebrate. In Argentina, our dear friend Agustina Hanna, Head Winemaker at Bodega Ruca Malen...

  Director of Winemaking – Stephanie Jacobs   Their beginnings were humble, with the original winery building essentially a tractor shed! However, Napa Valley’s legendary Cakebread C...