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New thread: Sommelier stories

As some of you may already know, I am in the process of writing a book. Please send your stories by e mail to me at robert@robertgiorgione.com

Many thanks

Robert Giorgione More

Board: Running a bar or restaurant | 25-02-2010 | Read the thread

Reply to The Big Fat Tokaj Tasting

Looking forward to it. Egeszegedre! More

Board: Champagne & Wine | 25-02-2010 | Read the thread

New thread: Favourite wine trade haunts

Within London and even further afield in the UK, I have a few favourite watering holes.Whenever I have dined in these establishments I have also had a memorable experience. The main reason I like to go to those places, sometimes quite frequently, is because of the PEOPLE. In addition, they also have wonderful food and wine offerings, in convivial surroundings, yet the staff and management are always prepared to go that extra mile in ensuring your complete satisfaction. Nothing is ever a problem. In fact, it has been known to have the odd BYO occasion and they are always extremely accomodating. These places genuinely deliver warm hospitality and great customer service.

My top five are:
Ransome's Dock in Battersea
Terroirs in Covent Garden
Texture in Marylebone
Angelus in Bayswater
The Harrow at Little Bedwyn

What are yours? More

Board: Running a bar or restaurant | 10-02-2010 | Read the thread

Reply to New World Bordeaux blends

In my opinion, the best ones which I have tasted either come from Washington State in USA, Coonawarra and Margaret River in Australia and Gimblett Gravels (Hawke's Bay) in NZ. With regards to Europe, Tuscany has become like Napa Valley and most wineries have jumped on the ‘Super Tuscan’ bandwagon and are charging some very high prices. Within Italy, I really think the places to watch for Bordeaux varietals are Trentino-Alto-Adige and Friuli. Keep your fingers on the pulse.
Happy drinking!
Robert Giorgione More

Board: Champagne & Wine | 10-02-2010 | Read the thread

Reply to Food Matching advice

Dear DV
My personal suggestions would be a crisp, dry and aromatic Albarino from Rias Baixas in NW Spain or a Portuguese alternative. Of course, it depends on the dish itself, yet I always believe that when you match wines with food you need to consider the origin/provenance of the ingredients. Try to keep things ‘local’, as the freshest seasonal ingredients always seem to taste better with the wines from the same region. So, for instance Northern Spain – great shellfish, thus Albarino wine. Alternatively, try a dry fino or manzanilla sherry with a plate of langoustines and prawns. Again a wonderful combination. A light, crisp and fragrant Fiano from Campania is a very enjoyable marriage with the linguine alle vongole from nearby Naples. New Zealand Sauvignon Blanc works extremely well with green-lipped mussels and crayfish because of the same regionally-based tastes and flavours.
Anyway, I'm sure you get the idea. I would tend to avoid red wine though, as it will clash.
Best wishes and bon appetit.
Robert Giorgione More

Board: Champagne & Wine | 10-02-2010 | Read the thread

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