The Wine List Review
The Wine List deliver unique wines to your door, so you can teach yourself more about wine through guided wine tasting. Read what I thought in this review of The Wine List.
It’s no secret, I love wine. My business name probably gives it away with the ‘carafes’ element, but I’m often found with a glass of the good stuff in my hand.
I love learning about wine and I’m sure like me you have a few favourite grapes or blends that you turn to when choosing a wine, whether that’s from a restaurant’s wine list or picking out a bottle at the supermarket or online shop.
I’m always keen to try new wines, and learn about the grape and the region but my favourite bit is actually the story of the vineyard. They usually have a fascinating family history attached to them where winemaking has been passed down through the generations.
When The Wine List got in touch and asked if they could send me a gifted June Subscription Box to review obviously I said YES!
You can save 30% on your own The Wine List box using discount code: cookingandcarafes30
How it works
The concept of The Wine List is that over a period of time (ideally at least 6 months) you’ll have learnt so much more about how to taste wine, and identify what you like and dislike so that you’ll feel more confident when choosing wines. Josh, the founder is keen to help shift ‘wine snobbery’, taking away a nervousness around the subject and helping people feel confident in their wine choices.
What I like is that The Wine List carefully select and send you wines that you perhaps wouldn’t find more easily elsewhere, this is to help broaden your knowledge while at the same time delivering you a fine wine to enjoy.
Think of it like a mini wine tasting; two bottles delivered each month, tasting notes card and a booklet on all the things you need to consider when tasting wine. Take notes on the tasting cards of things like colour, smell, flavour profiles and finish, all of which you are guided through what to look for and how to do this in your Wien List guide to tasting. Most importantly decide if you like a style of wine or not and keep a note of it!
One of my favourite things is that the tasting notes suggest the type of food to enjoy each wine with, including a traditional local (to the wine region) dish. So if you’re a foodie like me you could cook up something special to try alongside the wine too. The notes also recommend other styles of wine you might like if you like that particular one, so you could always make your next wine choice based on that.
The wines
For June’s Wine List subscription I received a bottle of Lebanese White and a Chilean Red. I’d like to point out how well packaged they came too to avoid any breakages.
The Lebanese White, Massaya was a blend of five grapes and grown on the foothills of Mount Lebanon, I had high hopes for this wine the notes suggested that if you liked it you might like a white rioja (which I do!). It didn’t disappoint, perhaps nothing too stand out for me but I’d happily drink it or a wine like it again if I was looking for something crisp and refreshing on a warm day.
The red was a beautiful bottle from Argentinian producers, I loved the label before I’d even tasted the wine to be honest, Cara Sucia. This for me was certainly very different as usually I’d think of an Argentinian Malbec, but this was very light in colour, had a nice long finish, a little dry but easy drinking. It was nice to discover something I wouldn’t usually have and wouldn’t have picked out. Especially as it was a grape I was unfamiliar with, Cereza, an Argentinian grape. This is also part of Josh’s vision, The Wine List choose lesser-known grapes, from lesser-known regions and wine makers.
My verdict
There’s nothing that pleases me more than a bottle of wine being delivered to my door! I love the concept and I think if you made it your own little event where each month you had a wine tasting night, it works. In terms of value, the subscription is usually £39 a month which I think some will consider high for two bottles of wine, but I would liken it to going out for dinner twice a month and ordering a £20 bottle of house wine, you’re getting better quality wines and having time to appreciate them and learn about them with The Wine List.
While we’re still in these strange Covid-19 times I think this would definitely be something to look forward to each month. You could also arrange a virtual catch up with friends, where you all order a subscription and have a wine tasting over zoom or FaceTime while catching up; each of you picking out the notes you smell, and the flavours you depict.
Sign up and save
The Wine List is fully flexible. That means there's no minimum contracts, and you can cancel or skip deliveries at any time. Find out more and sign up here.
Save 30% on your Wine List subscription using discount code: cookingandcarafes30
I was gifted these wines by The Wine List to give an independent and honest review.
You can watch me doing a Live Tasting, where I taste the wine and explain more about the subscription, over on my IGTV.
What makes shopatseed pasta bowls so special?
Find out about how Gabby from shopatseed and I came to collaborate and more about our beautiful pasta bowls
When I first received a message from Gabrielle on Instagram I couldn’t quite believe she wanted to collaborate with me, she was offering to lend me some of her beautiful ceramics for my photos. I’d been ogling over her feed and each individual piece for a while, so you can imagine the excitement when I got her message.
Gabby designs and creates hand made ceramics in her home studio in Ashdon, Essex. She makes everything using her own glazes, and uses these to make her work stand out by allowing the underlying clay to be visible while the glazes drip and splash across them.
When we finally met in real life we realised we had a lot in common. We both loved food (obviously), we’d started our businesses at similar times and we were both looking to grow our ventures, trying to squeeze in all the necessary time between our daily lives (and we still are).
How our pasta bowls turned from concept to creation
Amongst the many beautiful pieces of Gabby’s work she leant me was a gorgeous white pasta bowl - I loved it. I wanted to plate up every pasta dish in it. The ridges set off pasta perfectly, pasta wrapped up into a nest sat perfectly in the middle, set off by the grooves around the edge of the deep bowl.
I loved it so much that Gabby gifted me the bowl, which now sits proudly in my cupboard and you’ll see plenty of shots of it on the blog and my social feeds. While we were exchanging all these items I was working on my online shop, and after a few hectic months we finally sat down to talk about both our plans and how we could work more closely together.
We wanted to create the perfect collection of pasta bowls so you could all fall in love with them as much as I did! Here’s how we went from concept to creation.
The design
We decided a version of my beloved bowl was a must, the Tuerredda. Gabby suggested we make the grooves a little shorter to make it easier to scrape up all the last bits of pasta and sauce, so that’s why you’ll find the grooves decorating the edges but not interfering with your fork as you scoop up your final mouthfuls. Although we love the depth of the Tuerredda we also knew some dishes might be better in a shallower bowl. Gabby created La Maddalena, with its lower edged rim and shallower depth it’s perfect for raviolis, risottos and filled pasta.
We know not everybody is going to choose a certain bowl for a certain dish, but we thought this was important for choosing how we made the perfect pasta bowls.
Colours
I knew I wanted a Mediterranean vibe so the bright turquoise and classic white were an obvious choice. Gabby loves the black glaze which its smooth matte finish and lovely depth of colour sometimes containing shades edging towards green and even bronze. That’s why we called this collection the Tuerredda. Named after my favourite beach in Sardinia, which sprawls along the southern coastline with its crystal clear sea, white sandy beaches and the mountainous backdrop you weave your way along to reach the beach.
La Maddalena with its blue splatters on a white glaze represent the Archipelago on the north east coast of Sardinia, a cluster of rocky islands that lie amongst the deep blue waters. The splatter effect the whole bowl brings dashes of colour which makes it perfect for setting off a dish.
Individuality
Each bowl is handmade by Gabby which means each bowl is individual in its own right, each splatter, each drip is unique to the bowl. No two bowls will be the same, which is part of the reason we love them. They’re as individual as you are.
We wanted you to be able to mix and match depending on your style, and choose the perfect combinations of bowls and colours.
Practical for every day
We know these bowls are beautiful, but we don’t want you to just put them to one side for special occasions (although I confess I still save mine for just that!). That’s why Gabby makes her ceramics so they are dishwasher safe, because let’s face it we all need to make our lives a little easier at times and as two women juggling businesses, families and day jobs between us we know the little things can make a big difference.
Find out more
La Maddalena and Tuerredda are exclusive to Cooking & Carafes and available to order on my shop, but you can see more of Gabby’s work at www.shopatseed.co.uk and on her beautiful Instagram @shopatseed
Recipe E-Book with Plantui
Download my free Recipe E-Book. Five delicious recipes using fresh herbs from my Plantui SMART GARDEN
I’ve teamed up with Plantui for a Recipe E-Book. You can now download our E-Book which includes five delicious recipes using herbs from my Plantui SMART GARDEN.
Recipes include...
Linguine, Prawns and Parsley
Mediterranean Cous Cous with Basil
Homemade Lasagne
Mexican Inspired Bruschetta
Spinach, Sage and Ricotta Stuffed Chicken
Plus Save 25% on any Plantui product with code COOKINGCARAFES in their online store
What is a Plantui SMART GARDEN?
One of the most commented on additions in my kitchen. Resembling something a little futuristic, my Plantui SMART GARDEN adds something unique to my kitchen, but it means I have fresh herbs to hand all the time. The benefit of a Plantui SMART GARDEN is everyone can have one, you don’t need a garden, or a windowsill, you just need a plug!
Plantui Smart Garden
It's a unique all-in-one indoor garden device, with its intelligent light system and automatic watering pump helps you to grow fresh, tasty and pure greens year round. Grow your favourite herbs, salad greens and edible flowers from seed to full grown plants. No soil, no gardening skills needed!
Save 25% on any Plantui product with code COOKINGCARAFES in their online store
Find out more about Plantui and their products by visiting their website or signing up to their newsletter.
Share your photos with us
We’d love to see any of your photos of our recipes you make so make sure you tag us @CookingCarafes and @PlantuiOfficial on any social media and we’ll share your dishes!
Olio Novello Supper Club
If you love cooking and Italian food then you should check out a Filippo Berio Supper Club, find out why.
In December in amongst the madness of Christmas and preparing to start a new job I was lucky enough, once again to spend an evening at La Cucina Caldesi, with Head Chef Stefano and the Filippo Berio team for a night of Italian food and wine.
If you’re looking for a cooking class, put a Filippo Berio Supper Club to the top of your list. These nights leave me filled with contentment and joy - that’s the magic and power of Italian food and people.
Greeted with a warm welcome from the Filippo Berio team, promptly handed a prosecco and into my apron. We began the evening with fabulous focaccia and the finest drop of extra virgin olive oil, Olio Novello. The first olive oil from the November harvest. We did a tasting of this olive oil - with it’s grassy notes, a touch of artichoke and a peppery but smooth finish it was as good as you would expect! We also raised a glass to Filippo Berio himself who would have been 189 on that day (8 December 2018).
Tasting Olio Novello Extra Virgin Olive Oil from Filippo Berio
Time to get cooking. Chef Stefano talks you through the menu for the evening and explains at each station what needs doing for each dish. Everybody chooses an area to work on and you begin the prep for the various dishes. This always works well, as a group you’re preparing four dishes so you need to all work together to ensure the dishes come together for you to enjoy a feast at the end.
Chef Stefano talks you through the menu and how to make the dishes
Every so often Chef Stefano will interrupt to explain the next part of a process so you know exactly how each dish is being prepared, and more importantly what you’d need to do to recreate them at home.
Between us we chopped, we rolled, we whisked, and what we created under the careful guidance of Chef Stefano and his team was mouth-wateringly delicious!
Prepping the herbs for the Filetto di Maiale
Pork tenderloin with Flavio’s Tuscan ‘dust’
Olio Novello Menu
Zuppa di lenticchie e castagne
Lentils and chestnut soup
Calzone di Cipolle
Spring Onion and Leek Pie
Filetto di Maiale di Flavio alle erbe toscane
Pork tenderloin with Flavio’s Tuscan ‘dust’
Sformato tricolore
Tuscan vegetable timbales in a Pecorino cheese sauce
Bietole saltate con aglio
Sautéed chards with chilli and garlic
Spongata con Crema al Mascarpone e Olio d’oliva
Nut tart with honey and mustard fruits with Mascarpone and olive oil cream
My favourite had to be the Filleto di Maiale, pork fillet served with tricolore vegetable timbales - simplicity at its finest. The seasoned pork was perfectly cooked and complemented by the pureed vegetables with béchamel sauce.
Filetto di Maiale con sformato tricolore e bietole saltate con aglio
Luisa from Zonin wines was also on hand to guide us through four wines matched to each dish - her knowledge was brilliant and she talked so passionately about each wine, it’s region and method of winemaking. We finished on a Moscato d’Asti, I’m a fan of anyway, but this wine was the perfect end to the meal, slightly sweet and very refreshing.
Moscato D'Asti from Zonin wines
As if I wasn’t glowing enough from plate after plate of delicious dishes and glass after glass of Italian wine, you leave with your very own Filippo Berio goody bag. It includes your apron, along with other goodies and gifts. This time we were lucky enough to take home a bottle of Olio Novello Extra Virgin Olive Oil too - it’s still sitting proudly on my kitchen side waiting for brighter days, and a hint of spring so I can pretend I’m transporting myself to an Italian olive grove.
You'll leave a Filippo Berio Supper Club full of contentment
If this has made your mouth water, your appetite grow, and has got you dreaming of Italy, then head over to Filippo Berio and check out their events, spaces are limited on all of them as they only seat a maximum of 24, tickets are £75pp and include a goody bag worth £30 - don’t miss out, book your space today!
Filippo Berio invited me to their Olio Novello Supper Club to feature and review the evening.
To see more of my cooking adventures and for my own Italian inspired recipes follow me on Instagram, Twitter or Facebook.
Sardinian Feast with Filippo Berio
Filippo Berio's cooking classes are not to be missed, find out why!
When Filippo Berio invited me to join them at their Sardinian Spring Feast how could I refuse? A four course meal cooked with Chef and Cheesemaker Mario Olianas, supported with Chef Stefano from La Cucina Caldesi and paired with Zonin wines - wild horses wouldn’t keep me away! The evening was a heady mix for me of brilliant produce, fabulous food and a warmth that I always feel when in the company of a couple of Italians! As we arrived at La Cucina Caldesi it was aprons on, fizz in hand and time admire the tables scattered with fresh produce from king prawns to basil, tomatoes, and of course olive oil, and a chance to chat to some of the other guests.
The menu
We were welcomed by Managing Director of Filippo Berio UK, Walter Zanre, who handed over to Mario to introduce his mouth-watering menu:
Home-made Yorkshire pudding with prosciutto and fresh ricotta
Cannellini beans on bruschetta with prawns, chilli and garlic
Gnochetti Sardi with cherry tomatoes
Salt crusted sea bass with baked potato and zucchini
Baked olive oil cheesecake served with fruit salad
Before we even began this feast we got to enjoy fabulous antipasti from Rutland Charcuterie which included the tastiest fennel salami I’ve had, prosciutto encrusted with black pepper, and cheeses made by Mario, Yorkshire Pecorino and Ricotta – both of which were divine.
Time to cook
It was time to cook, we all picked a station and Mario talked us through the dishes and what we’d all be doing. I was stationed with the veg to accompany the sea bass, we quartered the courgettes and diced the potatoes, then drizzled with Filippo Berio olive oil and seasoned ready for it to be roasted.
Next up was the dough for gnochetti sardi - using semolina and warm water Mario made the dough and kneaded it until it was springy and elastic, then the rest of us joined in to make the gnochetti. Rolling pieces into thin sausage like rolls of pasta and breaking them off into thumb-sized pieces with a knife, we then rolled them on the back of a cheese grater (a very clever way of getting the shape and the pattern!). I always find making pasta therapeutic and this was no exception.
Making Gnochetti Sardi
Mario then talked us through the primi piatti and how to make the sauce for the pasta - for all of these dishes simplicity is key, but the real show stopper was the sea bass. Mario talked passionately about how he’d learnt to fish in Sardinia as his grandfather and father were fisherman, and this dish was one of his grandfather’s. As Mario talked about his memories of learning how to gut and cook fish his emotions were clear, his father had taught him everything and these were naturally fond memories; and now his sons love to fish too when they return to Sardinia. Mario encased the sea bass in salt to trap the flavour inside before cooking in the oven and later dousing in a little vodka!
Salt Baked sea bass being prepared
Whilst this was going on, the kitchen was being transformed into our dining room and soon it was time to eat. Mario and Stefano continued to finish off the dishes and serve them for us all to enjoy.
We began with the Yorkshire pudding with prosciutto and ricotta, not your usual combination but Mario swore by it, the fusion of his Yorkshire life and italian roots - served on a bed of rocket leaves, these were a delicious start to the meal. As Mario said they would make fantastic canapes or starters when you’re hosting.
This was swiftly followed by Cannellini beans on bruschetta with prawns, chilli and garlic – I am a huge fan of bruschetta and I loved this, transport yourself to a sunny spot in Sardinia and imagine this as your lunch.
Both primi piatti were served with Prosecco DOC Cuvee 1821 from Zonin wines which was light and refreshing to accompany the two dishes.
Gnochetti Sardi with cherry tomatoes, you can not beat a simple italian tomato sauce for pasta and this didn’t disappoint. This sauce always immediately reminds me of Italian holidays, and I’m yet to recreate it in quite the same way, but perhaps now I will be able to!
Now for show stopper, if you’ve tasted fish in the Med you know these dishes are some of the cleanest, tastiest meals you can enjoy, you can’t beat the simplicity of flavoursome fish and roasted veg with olive oil. Stefano served us up our portions of sea bass, delicate and delicious; the room was in awe of how brilliant this dish was. It was paired with a stunning Vermentino (Calasole Vermentino Rocca di Montemassi) that complemented the sea bass perfectly.
It didn’t stop there, Mario and Stefano plated us up portions of Baked olive oil cheesecake with raspberries and strawberries on the side - a refreshing and light end to the feast we had enjoyed, coupled with a glass of Asti DOCG Castello del Poggio.
Baked cheesecake
Of course a Sardinian Feast wouldn’t be complete without ending on a glass of Mirto, a Sardinian liqueur made from myrtle berries that Mario had bought with him.
Spirits were high by the end of the night, we had dined in true Italian style - with everyone helping prepare the food, using quality produce and enjoying a long and leisurely dinner with one another.
Sardinian Spring Feast cookery class with Filippo Berio
For me, the highlight of the evening was seeing the passion and care Mario, Stefano and the team put into every last detail of the evening; their love of food and their Italian heritage shone through.
The Filippo Berio team also deserve a mention, firstly for organising such a fabulous event and secondly for being so involved in the evening itself - bravo!
If you love to cook, are a foodie, lover of Italy or just enjoy new experiences then I couldn’t recommend the night more;
Tickets are brilliant value at £75, with all food and drink included, plus you leave with a well stocked goody bag! Look out for
Check out Filippo Berio’s upcoming events to join in one of their cookery classes.
Filippo Berio Goody Bag
Filippo Berio invited me to join them at Sardinian Spring Feast to write a review of the evening.
Pasta Evangelists Review
Get delicious artisan pasta meals delivered to your door from Pasta Evangelists.
It’s no secret, I love pasta. What’s not to like? There’s thousands of varieties (yes really!) and they all are complemented by different ingredients and sauces.
Pasta is a giant bowl of goodness to me - my cure to a bad day, a hangover, a dinner when you have nothing in the fridge (just some olive oil and cheese), and a bite of the Mediterranean.
Recently I started following @PastaEvangelists on Instagram, I’ll be honest to start with I was just drooling over the gorgeous pictures of fabulous looking pasta. Then one day I dug a little deeper and realised I could get this delivered fresh to my door, yes please! Now although I love making pasta, whether it’s fresh pasta or homemade sauce, some days like everyone I like to not have to think about dinner and prepare a meal in minutes.
I tried their Malloreddus alla Campidanese (it would have been rude not to), and Gnochhi filled with tomato and mozzarella, with pecorino, basil oil and tomato sauce. The latter was my favourite, it was delicious. A classic Roman dish brought flying into the 21st Century with each gnoccho filled with tomato sauce and mozzarella and the sauce took me straight back to Italy. It was like the fabulous tomato sauces you get in trattorias and restaurants across Italy, this reminded me of classic Gnocchi alla Sorrentina straight out of Sorrento where my love for Italy and pasta was ignited as a kid holidaying with my parents.
How does it work?
The menu changes weekly with a choice of five dishes, bringing a little “Italianita”, Italian taste, to your kitchen - you definitely won’t get bored. You select your dishes and pick your day for delivery, they get shipped directly to you. They arrived in awesome packaging, firstly it ensure it keeps your food at the right temperature and it’s recyclable. Your ingredients are all labelled up and come with a handy recipe card.
Do you need any extra ingredients?
No, the two meals I tried came complete with everything you need, fresh pasta, sauce and even the cheese and oil to finish it off!
How long do they take to prepare?
The two dishes I had didn’t take longer than 10 minutes to prepare. Cook your fresh pasta, heat your sauce, combine them together, sit back and enjoy!
Value for money
I compared it to my other half to treating himself to a Charlie Bigham’s or a Cook ready made meal. Pasta Evangelists offer subscription packages but you can also order individually. I’d definitely consider making it a monthly or fortnightly treat. We had ours delivered on a Friday, and after a long day at work it meant I spent less time in the kitchen, and more time enjoying a bottle of Sardinian Vermentino with my feet up and a film. Some of the dishes are just ones you would struggle to recreate or even want to attempt at home, like Crab Tortelloni.
Treat yourself with £10 off
Pasta Evangelists was only founded last year so I’m sure you’ll be hearing a lot more about them in 2018. They have backing from household favourite Prue Leith as well as Sunday Times Food Critic, Giles Coren, and Masterchef critic, William Sitwell.If you love pasta and want to try artisan pasta coupled with fresh sauces without leaving the house, place your order now. Another plus point is they ship nationwide. PLUS save £10 on your first order when you use code: COOKINGCARAFES www.pastaevangelists.com
To keep your mouth watering until your first delivery follow them on Facebook, Twitter or Instagram.
Pasta Evangelists sent me two meals free of charge to review. Don’t just take my word for it, check out their 5* Trust Pilot reviews too.
Pasta Evangelists Instagram
Make Your Own Gin!
Walk away with your very own gin with this ultimate gin experience
Gin lovers and spirit enthusiasts, this is for you. For my birthday this year my family bought me a Make Your Own Gin experience with Adnams. I wasn’t really sure what to expect as I have made my own gin before with a homemade kit (that friends bought me for a birthday... there’s a theme here) and whilst that was fun it was fairly straightforward and so I didn’t see how this was going to take over 2 hours.
I booked my experience at the Bury St Edmunds Adnams store, they run them at the Adnams Brewery in Southwold too but that’s it at the moment. The distillery at the back of the shop was a great set up, with 7 stills and botanical stations for you to create your own botanical mix for your very own bottle of gin.
Stills at Adnams Bury St Edmunds
Once we were all ready to go, an enthusiastic George started to talk us through the Adnams gin collection - coupled with brilliant knowledge of the gins, the processes and gin facts!
Although Adnams was originally formed in 1872, and has been brewing beers ever since, it wasn’t until 2010 when the Copper House distillery was built that they began distilling spirits too. Adnams is one of few gin distillers that can claim from ‘grain to glass’ in their production methods.
We tasted all three of the Adnams range of gins, these include:
Copper House
Voted the world’s best gin in 2013 at the International Wine & Spirits Awards, this was my favourite, using only 6 botanicals including sweet orange peel.
Rising Sun
I already have a bottle of this and still haven’t really made my mind up on it but it’s made using rye malt so gives it a unique flavour.
First Rate
This gin is a triple malt using oats, rye and barley and uses only the finest cut of spirit before being distilled again with 13 botanicals, clearly a great quality gin.
George talked us through all the different botanicals and told us that all gins had one of two fixatives, orris root or angelica root. He advised us on the minimum and maximum measurements of all the botanicals to ensure we didn’t ruin our own gin!
Once everyone had decided between 6 – 10 botanicals and their measurements George checked our recipes and then let us measure them all into the copper pot. I loved this, it was so special to be measuring out the ingredients that would form the basis of my gin.
I added juniper (an essential in gin!), hibiscus flower, orris root, coriander, orange peel, cubeb berries and grains of paradise. I was aiming for a fruity and floral mix with a little peppery kick as the aftertaste. We added a bottle of Adnams Long Shore vodka to the pot and then they were added to the still.
As they go onto the still you watch in anticipation to see the temperature rise and the first drops of your very own gin begin to drop out. This part of the process takes a while so what else is there to do apart from settle down with your Adnams G&T of choice with your fellow gin fiends!
As the gin begins to trickle through once it reaches 400ml it’s time to start bottling up the good stuff (and mixing with some osmosis water). You also get to name and label your own gin – I called mine C&C as I knew I’d feature the experience here on my blog!
My group was so chuffed with our finished products we took pictures of one another, all of us beaming with our creations - we made gin! Before we headed off George handed us a goody bag filled with fabulous Adnams treats - it was like Christmas had come early.
I left with a Cheshire cat smile brimming with excitement at what I’d learnt and the fact that I was carrying a whole bottle of C&C gin home with me - made my me.
My very own Cooking and Carafes Gin!
I would recommend this to anyone who likes trying new gins and loves a G&T. I’ve done several gin experiences, from Afternoon Tea on a routemaster bus served with gin cocktails to numerous gin tastings, but this really had the edge for me - this wasn’t just about tasting gins this was about finding out what you like and then being able to try to match those flavours to the botanicals and create a one of kind gin.
Don't just take my word for it, check out their 5* Trip Advisor reviews. Book your own experience online with Adnams or treat someone to a gift voucher.
When in Rome...
The perception of box wine is being changed with quality Italian wines from When in Rome
When I discovered When in Rome wine on Instagram I was naturally intrigued. Italian wine, from independent wine producers, by the box...and delivered to your door - what’s not to like?
To be honest, I’ve never been that against box wine; when I’m visiting my parents Dad and I often have a glass of red from a box. If you’re a fan of french wine you’ll also know you can get excellent wines by the box over there, including Provence rosé. All that said I’ve never seen good quality Italian wines available like this and When in Rome want to change people’s perceptions of box wine so you see it more than just cheap plonk.
The beauty of wine by the box is the wine stays at its best for longer once opened. My other half isn’t such a big fan of reds, and he has more willpower than me when it comes to refraining from a cheeky glass of wine in the week, so having good quality italian wine to hand is perfect for me. It beats leaving a bottle of red on the side for too long, making it only preferable to use for cooking - those that know me will know that whilst I love cooking, I love wine more!
My When in Rome delivery
When in Rome wine
I received a box of Dolcetto from Piedmont along with a brilliant refillable wine bottle. If you like knowing where your wine comes from each box of When in Rome wine comes with tasting notes so you can read more about the wine and the producers too. Dolcetto means ‘little sweet one’ although this isn’t necessarily reflected in the flavour, this dry wine is best enjoyed young (one year after harvesting), and with food to enhance its flavours.
I paired the wine with cured meats and an italian style sausage stew with cannellini beans to give a Tuscan feel and draw out the flavours of the wine - delicious!
If you want to join me and #thinkinsidethebox it’s time to sign up to When in Rome’s Glitterati - the UK’s first box wine club. You’ll get to discover some of Italy’s most exciting small and independent wine producers. For just £29 a month you’ll receive:
One La Mezza box of wine each month (2.25L)
A swanky refillable wine bottle
Special prices on selected wines
First dibs on Limited Edition wines
Invitations to exclusive events and tastings
Join now at www.wheninromewine.com/glitterati or if you fancy starting with just one head to their website and order a box of your choice. Drink as the Italians Do (now there’s a motto I can get on board with)
Italian sausage stew paired with Dolcetto wine
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A gin journey
Discover the gin journey of Campfire Gin
If you’ve read the ‘about’ section you’ll know I’m gin lover … more so in recent years than before, but I’ve (luckily) moved on from just a Gordon’s G&T in the pub to tasting and savouring different gins. It all began courtesy of Hertford Gin Club at their first ever gin tasting evening at Mudlarks, Hertford; welcomed with a gin cocktail, a platter of food and a selection of unknown gins, my gin journey began! Disguised in numbered bottles and tasting notes tucked away in envelopes, we began to taste our way through gins trying to determine the botanicals we could smell and/or taste.
Since then gin has almost become a hobby, with so many to choose from and learn about it’s hard to resist a new brand, or to taste a new gin. From a Hayman's Gin Lovers Afternoon Tea on a Routemaster around London to a gin cocktail at a bar – there’s always time for gin.
When I discovered Campfire Gin was produced just 30 miles away, I had to visit. Drawn in by the branding and the concept I loved it before I’d even taken a sip! On arrival at Mead & Sons Farm Shop you couldn’t miss the bright orange door welcoming you to Puddingstone Distillery, and there I was greeted by the inspirational Kate and Ben Marston.
Campfire Gin was born out of a love for gin, the great outdoors…and a visit to Royal Free Hospital. As Kate waited for Ben to have an operation at the north London hospital, she discovered two books in the local Waterstones on Hampstead Heath High Street: a ‘Flavour Thesaurus’ and a Guide to Gin - the rest is history. Kate and Ben embarked on their very own gin journey, from a ‘field trip’ to Scotland and its distilleries to several months of distilling botanicals before blending them all together to perfect their own unique recipe.
Kate & Ben Marston
Once the recipe was perfected it was time to step it up another notch, the pair produced a crowdfunding video which helped ignite the fire of Campfire Gin. The next challenge was to find their perfect location to start distilling (and the minor factor of gaining their qualifications from the Institute of Brewing and Distilling), after several possibilities they settled on their base at Mead & Sons.
By November 2016, just two years after the idea was born, they launched with an opening night complete with cocktail bar and combined with a Christmas Food and Drink Festival at the farm shop. 245 bottles later, the first batch of Campfire gin was sold out on their opening night and before they could start to celebrate their amazing achievement they were back up at 5am to bottle more for the following day!
What makes this gin so special? Well, let’s start with the blend of ten botanicals: juniper, oris, coriander, angelica, coffee cherry, roasted hazelnut, physalis, fresh orange peel, fresh grapefruit peel; combine that with passion, belief and determination and the end result is a smooth sipping gin, as good served with ice as it is with tonic.
Campfire Gin collection - the range has now expanded to include an Old Tom and other gins
Perhaps the fiery, determined women the stills are named after help to add a dash of the creators’ passion to this London Dry Gin; Isabella Bird – an intrepid traveller at the end of the 19th century and Amelia Earhart, the first woman to fly the Atlantic certainly didn’t take no for an answer and it’s easy to see this same passion in Kate and Ben. As they reeled off their story to me it was incredible to see how far they’d come in such a short space of time and endearing to see how humble they were about their achievements so far.
For the perfect serve
Neat with ice
With fresh orange peel and Fever Tree Light Tonic
Alternatively, mix up a martini – 5 parts gin: 1 part vermouth
Pair with dark chocolate (70% cocoa)
If, like me, you want to find out even more about Puddingstone Distillery visit them in the Chiltern Hills; you can even arrange a tasting evening with friends and family. For more information visit www.puddingstonedistillery.com
As my love of gin has grown so has my collection! After a trip to Edinburgh, Edinburgh Gin and their liqueurs became a firm favourite and Christmas 2016 also introduced me to their Christmas gin, amazing served with a slice of orange. The raspberry liqueur gin is great added to Prosecco with aa couple of frozen raspberries too!A trip to my sisters in Bury St. Edmunds in Suffolk also took me to the local Adnams shop where I picked up a bottle of their Rising Sun with Matcha Tea and Lemongrass. Finally, a classic but you can't go wrong with Bombay Sapphire, serve with Fever Tree Mediterranean tonic.
Vigne Surrau | Wine tasting in Sardinia
Take a trip to this vineyard to taste award winning Sardinian wines
From the moment our trip was booked we'd planned to head to some Sardinian vineyards, little did we know we'd find this one practically on the hotel's doorstep!
Having been exploring in the car through the mountains in search of Lago di Liscia we’d passed plenty of vineyards with roadside signs stating who owned them and ‘Vigne Surrau’ certainly took precedent.
On our return to our hotel in Baia Sardinia, we asked the concierge about the vineyard, whose wine was also recommended in the hotel wine list, and he brought out a map to show us the short drive.
The next day we headed to nearby Porto Cervo in the morning, but after having wandered the artificial streets and window shopping in the luxury stores we decided it wasn’t for us, so where to next…? A vineyard of course!
On arrival it doesn’t look like much from the car park, some barrels tower over the entrance road and the car park was more or less desolate. We wandered to the driveway and made our way to the main building entrance. As soon as we stepped inside it was a wine lovers dream… so I was in heaven. We were greeted by a young sommelier who welcomed us to try some of their wines. He selected four for us initially, two red and two white; from the Cannonau and Vermentino grapes, famous for Sardinian wine.
We began with the Branu Vermentino di Gallura, Commended in the Decanter World Wine Awards. Translated from Gallurese, Branu means ‘spring’ – with its straw colouring, this wine was fruity with a relatively long finish and mineral undertones and would be perfect served with a local fresh fish dish. Next up we tried the Sciala Vementino di Gallura, which was slightly higher in alcohol content at 14% but had a smooth and long refreshing finish.
Then we moved onto the reds, the Barriu Isola dei Nuraghi and the Sincaru Cannonau di Sardegna. The blended Barriu has won multiple awards but both tasted great to me as I’ve been a lover of Cannonau since my early trips to Sardinia. It’s hard to get hold of in the UK so was worth savouring!
As we tasted sommelier, Simone talked us through the wines and how the vineyard now welcomes over 10,000 visitors a year. We also exchanged conversation about his time in Ireland (which had led to his fantastic English), his parents and grandparents are all from different regions across Italy. However our common thread we discovered was he was from Cagliari, where my Sardinian journey began 10 years ago!
We took in our surroundings and looked at the hundreds of bottles of wine, along with wine books and other paraphernalia, the little deli fridge filled with cheeses, salami, honey and chutneys. Then Simone asked if we wanted to try a dessert wine and mirto (the Sardinian digestif) – naturally we obliged.
The main building also has a panoramic seating area overlooking farmer’s fields where they serve a flight of wines accompanied with meats and cheese, my friend Enrico said it was best for this later in the day from 5pm onwards when it’s a little busier.
Simone, then to our surprise asked if we’d like to see the cellars and after checking with his colleague we were lucky enough to see the beautiful barrels ageing the wine, including some of the winemakers most recent trials that they only had a limited number of. It was truly remarkable, the sheer size of some of the barrels for one and then other smaller barrels marked with the age of when they bought them to ensure any oak wasn’t too strong. Older barrels give a softer, less intense oaky flavour to the wine.
After being mesmerised by so much wine, we picked up a few bottles to enjoy back in our room as we didn’t want to risk packaging them in the suitcase. Fortunately we managed to pick up a few bottle at Olbia airport but at a much higher price tag. Since returning I’ve found Ocado stock the Cannonau and Vermentino di Gallura.
All in all it is the perfect way to spend an hour or so enjoying great wines and hospitality from the team there. I will definitely be returning!