Martinborough, the … other Burgundy! Clive Paton sold his herd of cows so as to make wines. Crazy or ingenious? When you have skinned your knees playing rugby on this ground, at least you know how stony it is! A Pinot Noir which is said to come from a clone of Domaine de la Romanée-Conti…
A family from Croatia teaches New Zealanders how to make splendid Chardonnay. Kumeu is in the north of the North Island thus enjoying cool breezes from the Tasman Sea and the Pacific Ocean as well as numerous clouds formations, making summer temperatures mild and the climate subtropical. Along with this, the clay soils of the…
Probably the most impressive Sauvignon Blanc in New Zealand! Kevin Judd (former head vintner at the famous Cloudy Bay and a brilliant photographer) realises his dream and creates a wine exactly as he had imagined it. Dry white wine. From the Sauvignon Blanc variety in Marlborough, New Zealand. The grapes are picked from selected vineyards…
A big name, a historic region. Chateauneuf Du Pape, apart from being one of the most historic wine producing regions of France, also stands out for its wines with not only its ability to make ageing wine, but also to use up to 13 different varieties of grape. Dry red wine. Blend Grenache/Syrah/Mourvedre/Cinsault from Chateauneuf…
Two New Zealanders in Roussillon! Tom Lubbe (with experience in the promising terroirs of Swartland in South Africa) and Sam Harrop (MW), having bought an old vineyard at an altitude of 450 metres, and with a biodynamic approach, make wines in the most natural way possible. Dry red wine. Blend Grenache Noir/Carignane from Southern France,…
Though the picture of this dish does it no justice… INGREDIENTS Veal (or lamb) sweetbreads Butter Champignon mushrooms Madeira Wine METHOD Put the sweetbreads in iced water and soak in the fridge overnight. Change the water several times until it is clean. Make sure the water is cold at all times. The following…
A distinctive sauvignon blanc, from a fascinating family! Since 1889, from their great grandmother Leotine in Serge, the Dagueneau family have been making wines with finesse and respect for its region and its unique terroir. Dry white wine. From a Sauvignon Blanc variety in Pouilly-Fume, Loire The grapes are hand harvested, matured on fine lees…
150 years of tradition…in bubbles! A unique chalky subsoil on the hills of Saumur, long experience in producing sparkling wines and modern technology that showcases quality, set the scene for the production of wines of true finesse. Sparkling dry white wine. Βlend Chenin/Chardonnay/Cabernet Franc from Saumur, Loire. Light, golden colour and lovely flare. Fragile fragrances…
Αλσατία Αγαπητοί Gastronomads, ετοιμαζόμαστε για ένα ταξίδι… σαν παραμύθι! Εκεί που η Γαλλία συναντά τη Γερμανία. Εκεί που οι απέραντοι αμπελώνες στολίζονται με κάστρα. Εκεί που τα χωριά μοιάζουν να βγαίνουν από πίνακα ζωγραφικής. Εκεί που η ευφυία των οινοπαραγωγών παντρεύεται με τη δημιουργικότητα των σεφ. Στη μαγευτική Αλσατία. Το “ταξίδι" μας δεν θα μπορούσε να γίνει αλλού, πέρα από…
Επιστροφή στις... ρίζες! ΥΛΙΚΑ 1 κιλό κουνέλι 4 κρεμμύδια 4 σκ.σκόρδο ελαιόλαδο ρίγανη θυμάρι 2 δαφνόφυλλα μπαχάρι σιναπόσπορος κανέλα 2 κούπες λευκό ξηρό κρασί ΕΚΤΕΛΕΣΗ Πλένουμε καλά το κουνέλι και στεγνώνουμε με χαρτί. Σε μια κατσαρόλα, σωτάρουμε το κουνέλι και μόλις ροδίσει, ρίχνουμε τα κρεμμύδια, το σκόρδο και τα μπαχαρικά μας, α μαραθούν. Σβήνουμε με…
