Anthony Verdin of Cherwell Boathouse in Oxford submitted the following comment:

Dear Editor,

It was very pleasing to see that ‘dark’ sherry did so well in your tasting. I noted that several >of your distinguished tasters considered matching these sherries with food throughout a >meal. Some three years ago we did just that at Cherwell Boathouse with a successful dinner >matching sherry with food right through the five course meal. The wines were selected and >introduced by our good friend Javier Hidalgo, from his own range. The idea derived from an >earlier visit to Jerez with a group of Lustau fans, where our first hotel dinner was similar, and >an inspired start to a very educational visit.

I remain a personal fan – also of Manzanilla as an aperitif and an accompaniment to shellfish >– memories of some delicious small local clams by the river in Sanlucar, strike me as I write, >and I shall sip a glass of Palo Cortado before supper.

Not quite zilch. We did cover this in our most recent issue – not only English, but Welsh Wine Week too.

But I agree with you. Aware of it, but saw very little in practice, which is probably the situation for most people when it comes to the wines themselves. As you say, maybe next year…

The following comment is from Christopher Delalonde MS, one of the competition judges:

'We looked through these wine lists from different horizons. All of us have created and managed wines lists before, and therefore appreciate that a 1,300-bin list is complicated and demanding (and beautiful), but so is one with 20 bins, or less, where every cuvée needs to deserve its position! We balanced lots of parameters and brought arguments from our own experiences. How refreshing to see this small, clear and balanced wine list with, even more importantly, wines I would love to drink myself! Plus, a pricing logic that, despite being in Gloucesteshire, will defy most London's establishments by its attractiveness. Finally, every wine reference was matched with a witty and judicious comment that transpired passion and a real tasting work. It is refreshing to see a little Chinese restaurant taking the highest step through passion and composition, especially at a time when diners are running away from pompous and stiff restaurants.

'At the end of the day, we are all looking for the same quality, working with a pool of growers and expressions, and translating our passion for the product through our wine list. The real joke is more the dilution of that emphasis on quality and passion. How refreshing to find another angle on how to express it!'