Five tips for making cocktails at home

As London Cocktail Week hits town, we asked Alessandro Palazzi – master mixologist at Dukes – for his tips on making cocktails at home, from the truth about juice to simple bitter twists. Always use fresh organic fruit. Ignore the juice section of the supermarket and squeeze fresh fruit just before you need it. It’s […]

How to choose wine for your cellar

While our team is always ready to advise on building a wine cellar, this extract from our Wine School’s introductory book – Exploring & Tasting Wine – explains which wines are worth laying down, and why. WHICH WINES ARE SUITABLE FOR CELLARING? The majority of wines produced today are made to be drunk immediately and […]

From the inside: barrel to bottle

Originally published in the spring of 1971 in our Number Three magazine, this article considers the move toward château-bottling and away from shipping in cask, much to our initial horror. Like other traditional wine merchants we have built our reputation by buying wines in cask and bottling them under our own label. Now it looks […]

A sporting stew: moqueca

As the nation’s athletes go for gold in Rio de Janeiro, our Head Chef Stewart Turner recreates a classic Brazilian fish stew that tastes as vivid as it looks. As ever, Demetri Walters MW is on hand to suggest suitable vinous partners. On the table: With the Rio Olympics underway, I thought I would try […]