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Here you can find content from our Sommelier's Newsletter. If you
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Thursday, 25 February 2010 |
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If you're visiting Terroirs for the first time, the thing to do when you turn into the road it's on is to look out for a blackboard with an eccentric slogan.
On one occasion it read: ‘Golf sale this way'. On another: ‘Does Dr Alimantado have the best-dressed chicken in town?' On the day I turn up there it says: ‘It's not all pork and reggae'.
Not surprisingly, perhaps, this is a French restaurant with a difference and one of the main things that sets it apart is its wine list.
Its provided by Eric Narioo, the managing director of Les Caves de Pyrene, one of the main backers of the restaurant, which is run by Nigel Sutcliffe, a former restaurant consultant, who was Heston Blumenthl's restaurant director at the Fat Duck for years before taking over at London's Crazy Bear.
Ed Wilson, a protégé of highly respected restaurateurs the Galvin brothers, runs the kitchen and the third member of the trio is Ollie Barker.
Narioo arrived in Britain 23 years ago after following an English girlfriend he had met at the University of Pau in sout... |
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Thursday, 17 December 2009 |
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The UK has arguably the most exciting restaurant wine and spirits lists in the world, yet the efforts of those who create them is frequently overlooked. It often seems it's the chefs who get all the glory in terms of awards and press, and the sommeliers, restaurant owners and buyers who work so hard to create the drinks offer are forgotten.
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Wednesday, 18 November 2009 |
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 Let's not lament the declining sales figures for sherry. This classic wine's future lies in smaller volumes and higher quality wines and encouragingly more people are getting behind serious sherry, especially in the on-trade. Indeed, a closer look at current trends could reveal where sherry is headed and, hopefully, how to win the customer over.
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Wednesday, 04 November 2009 |
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 Everyone and everything is pointing to a near perfect Bordeaux harvest, but as Richard Siddle discovers it is too early to say what effect that will have on UK prices for the 2009 vintage or eventual quality and styles of the wines
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Thursday, 08 October 2009 |
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One effect the recession has had in the restaurant trade is to force businesses to be leaner but also more dynamic in a bid to survive the tough times and hold their own in an increasingly competitive industry.
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