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 …
IWFS LONDON WINE BLOG June 2019
Last month we were fortunate in having a second tasting of mature Bordeaux wines from the 2005 vintage. This vintage is regarded as the best so far this century – with prices to match. The growing season in 2005 was exceptionally long, hot and dry, yet with just enough necessary moisture. There was no drought. Indeed there was a welcome …
IWFS LONDON WINE BLOG May 2019
Early in May we enjoyed a tasting of wines from Gérard Bertrand, tutored by François Pages, the export manager. Gérard Bertrand was a professional rugby union player who retired to take over the Corbières family estate after his father died. He expanded the business, acquired new estates, and developed biodynamic methods. He now owns or manages 15 estates, all in …
Revisiting The Bordeaux 2005 Vintage
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. …
IWFS LONDON WINE BLOG April 2019
One tasting this time: the range of champagnes made by the Serge Mathieu champagne house, one of the Côte des Bar’s leading small growers and producers, renowned for extremely fine champagne. Such an interesting tasting, kindly hosted by Christopher and Marigold Davenport Jones at their home. We first had the unusual opportunity of tasting examples of the appellation Coteaux …
A Sous Vide Masterclass for London Branch
From time to time London Branch arranges Masterclass events, typically given by leading chefs on methods of preparing particular ingredients. The latest was on Sous Vide (‘under vacuum’). A few of us had already used this technique in our own kitchens; others of us were complete beginners, curious to understand what it was all about and how it worked. With …
New Year Celebration Dinner at Tredwells
London Branch held a celebration Dinner at Tredwells – its website by-line: “relaxed contemporary dining restaurant in Covent Garden” – to celebrate New Year, an excuse to lighten up what can often be a drab two or three weeks following Christmas. We had the mezzanine floor to ourselves, seated at two long tables. London Branch members and guests were pleased …
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