In honour of English Wine Month, Matthew talks about pairing our long-established English cuisine with our comparatively new wine production.
“So you’re in the wine trade? Wow, that must be interesting! So you go abroad a lot to all kinds of interesting places and taste loads of wine?” Well, actually it’s not quite like that… “But I bet you have a fantastic time – I wish I had your job.”
Everyone in the wine trade is used to this kind of response from someone on first hearing what your job is, and their preconceptions are accurate some of the time, but things are never quite what they seem.
Theo takes you for an inside view of the wine industry.
Many red wines in restaurants, pubs and even at wine tasting events are served too warm. The main reason for chilling some reds is to moderate the harsh aroma of alcohol and to bring out the fruity and aromatic characteristics within the wine. It can also provide another level of re-freshment and enjoyment along with unlocking some new and exciting food and wine pairings.
An informative and irreverent look at the origins of winemaking from The Oxford Wine Company's Theo Sloot. Follow the path of the ancient vine from the Black Sea to Marseilles, with special mention to Noah, Pythagaros and of course the Romans.