In the sixth and final chapter on pairing wine with key ingredients, food writer Susie Carter looks at the best matches to complement shellfish. Shellfish is very delicate in flavour, so it’s important not to overpower it with the wine you serve. France tends to have a more austere approach to aromatic whites than New […]

Tuesday April 5th is a great day to remember for me. During the afternoon we had a very constructive meeting to develop plans for e-publishing Inside Burgundy. Exactly how ambitious we can be with the electronic version is still work in progress, but watch this space! Then we went en masse – Simon Berry as […]

I have just been down to Beaujolais and up to Chablis to check out the 2009s from these regions. The visit to Chablis was particularly reassuring because I had some worries that the sunny conditions of the 2009 vintage might have led to atypical Chablis, fat and sassy chardonnay without the underlying austerity which is […]