Updated from – Furmint February – the ferment about Furmint Sometimes, you just have to read the riot act. ‘Let’s face it, February!!!’, we remonstrated. ‘FFS!*You’ve been pretty dar...

Our focus this month turns to one of our most loved wineries – Cakebread Cellars from California.  Bruce Cakebread talks about his passion for winemaking, their organic kitchen garden and updat...

This month’s focus is on Francisco Baettig, winemaker at Arboleda, one of our producers based in Chile. Q) Tell us about the Arboleda estate, the history and the different wines you make for C&...

This high altitude Chardonnay from Mendoza in Argentina has rich stone and citrus fruit notes along with toasty notes of caramel and vanilla works brilliantly with this warming, autumnal dish. Serves...

Olivia Marsh has been with C&B now for just over eight years. As well as heading up our merchant sales team, she has been leading an exciting new project, our first ever Wine Subscription service ...

Goose Two Ways & Gascon Stuffing An irresistible dish to pair with ‘Barolo Girl’ Giulia Negri’s iconic wine – Barolo La Tartufaia Giulia Negri 2013. On December 23 1) Cut the legs off...

Perfect Turkey & Cranberry Salsa This will be the most succulent roast turkey you’ll ever have! Enjoy it with our Château Barrail du Blanc Grand Cru St-Émilion 2019. For the Turkey 1 whole t...

Braised Ox Cheek, Soft Polenta & Cavolo Nero This ox cheek has been braised for 6 hours, it will melt in your mouth. Try it with our Syrah Elephant Hill 2017. For the Braise Ox Cheek (4 servings)...

Crab Salad, Tomatoes & Soft Herbs Kick off your festive season feast with a crowd-pleasing starter & our Pazo la Maza Albarino Adegas Galegas 2021. For the crab salad (2 servings) 1 large co...

The smells of frankincense and myrrh are the epitome of Christmas Eve for me. If I close my eyes, and conjure these heavy scents, I am transported to a darkened chapel, with candles flickering in the ...