A Japanese Wine Tasting

In Event Reports by ashepherdiwfs

“The new wave Japanese wines are very much in the same idiom as natural wines, being light-bodied and often relatively crisp’ – quoted in the Financial Times by JancisRobinson. Japanese wine makers are becoming very successful. Wines are now being produced on a par with some of the finest wines world-wide. Many thanks to Christopher Davenport-Jones for organising this London …

FINE MATURE BEERENAUSLESE AND EISWEIN

In Event Reports by ashepherdiwfs

Jeffrey Benson led the London Branch tasting Fine Mature Beerenauslese and Eiswein at the Naval Club, Mayfair, of these luscious sweet white wines from his cellar. Six wines in the tasting were Beerenauslese from Germany, one was from Austria, and the Eiswein was from Austria. The best sweet wines are made from grapes that are very rich in sugar. One …

RED BURGUNDIES FROM THE 1980s

In Event Reports by ashepherdiwfs

This tasting for IWFS London Branch of Red Burgundies from the 1980s at the Naval Club, Mayfair, was led by Jeffrey Benson, of wines from his cellar, to see how well they had lasted. We tasted the following: A 1988 Volnay from Joseph Drouhin, a consistently highly regarded producer. The good 1988 red burgundies are classic in style, long-lived and …

Revisiting The Bordeaux 2005 Vintage

In Event Reports by ashepherdiwfs

The second part of our revisiting of mature Bordeaux wines, all from the great 2005 vintage, was generously provided from the cellar of Richard Jackson. What a treat for those fortunate members of IWFS London Branch who attended! Regrettably, Richard was not even able to be there himself this evening, although his two sons were with us on his behalf. …

Lunch at Roux at the Landau

In Event Reports by ashepherdiwfs

Roux at the Landau restaurant is at the Langham Hotel in Portland Place, and has received consistently excellent reviews since its refurbishment a year ago. Members of London and St James’s branches enjoyed lunch in its elegant airy surroundings. The menu is overseen by Michel Roux Jnr. The Head Chef is Nicolas Pasquier, and the desserts are created by Andrew …