Chocolate is notoriously difficult to match with wine – it takes a bit of experimentation to find good combinations. As a general rule, when matching wines with chocolate, the darker the chocolate, the more full bodied and rich the wine should be. Here’s a few ideas of what to do with your left over Easter eggs… (more…)

If you gave something up for Lent, rest assured, it’s almost over! So over Easter treat yourself to an indulgent lunch with family and friends. There’s something special about traditional Pascal Lamb at Easter time and when it comes to choosing the perfect wine to match, there are several factors to consider: (more…)

After the indulgences of Christmas, most of us will be feeling the pinch a bit, but there’s no need to give up one of life’s pleasures to get the bank balance back into the black. We’ve come up with a few handy tips and ideas to help you choose wines that offer great value and that also match simple, everyday meals like sausages and Shepherd’s Pie.

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On 20th August we blogged about latest Japanese research that seemingly proved that it’s the iron content in wine, rather than its colour, that causes the problems with fish. On Monday night, at our Fine Wine with Fish courses, we put that theory to the test. You can download a full report about the evening, but below we show the results of our experiment.

With three sets of dishes to try, each paired with 2 wines, this is what we found:

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Latest research has shed light onto why some red wines do work with fish, dispelling the old adage of ‘white with fish’. Scientists in Japan have reported the first explanation which challenges this widely known rule of thumb for food and wine matching – a theory which we will be putting to the test in our first interactive Fine Wine & Fish tasting in our London cellars in a couple of weeks.

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