Christopher Walkey
What causes the bubbles in Champagne?
Champagne for many of us is all about the fizz, the pop, the effervescence or quite simply the bubbles! What sets Champagne and many other sparkling wines apart is, of course, the lively character thanks to the appearance of the bubbles – I am sure you are familiar with letting Champagne go flat and how…
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Glass of Bubbly & Prosecco DOC – First live virtual event with producers
Without question, the amount of videos and live broadcasts circling within the wine industry has spiked since we’ve all been in lockdown and due mostly to the many, many events that have had to be cancelled or postponed due to COVID-19. This negative outbreak of a virus that has travelled globally means that many in…
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Can you Cook with Red Sparkling Wine?
Don’t we all love the idea of cooking with wine? I’m sure that most of us can put our hands up and say that at least once when we have poured some wine into a dish we are cooking with only the last few drops of a bottle because we’ve been enjoying it whilst preparing…
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Which is the best Sparkling Wine to go with Creamy Cheese?
One of the most popular pairings for wine, almost any style of wine, will have to be cheese. The variety of flavours that both wines and cheese hold gives us a near infinite pairing combination to explore. There are dry, strong, creamy, fruity, spicy, sweet, herbal and much more in both wine and cheese tasting…
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100 Award Winning Sparkling Wines that should be on your Wine Menu
I have not tasted each and every sparkling wine around the world so of course, I can only base my recommendations from my own tasting experience which now stands at over 10,000 labels reviewed. From wonderful vintage Champagnes to red sparkling wines produced by farmers on the hills in Slovenia, I have done my fair…
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Fillet Steak and Champagne
A popular choice, and usually the most expensive, at restaurants and especially for meat / beef lovers is the fillet steak. The tender cut that is taken from inside the sirloin and holding very little fat, be it grilled, pan fried, barbecued or more, this dish can be rare to well done, offering a wonderful…
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Pisoni Trentodoc paired with Poussin
“Poussin, sometimes also referred to as “coquelet” is a butchers term for a young chicken. Our Poussin are a breed that is naturally slow-growing, so you get meat that’s young and tender yet thoroughly flavourful.” Gressingham Poussin It is more frequent that we are suggested sparkling wines to pair with our dishes when we dine…
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Sparkling Winemakers and their Artwork – Michael Reiterer
During my travels exploring the many fine winemakers across Europe and beyond, on a few occasions, I have stumbled across those who not only practice great skills of art in the making of wine, but also an equal passion for art in other forms. I have seen whole studios dedicated to creating wonderful artwork to…
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Fireworks and Bangers!
I’m not speaking about the loud explosions and amazing light display here, I’m speaking about sparkling wine and sausages! “British sausages being called bangers seems to be a historical legacy, a colloquial term left over from war time when sausages sometimes exploded in the pan when you cooked them. We started calling sausages bangers sometime…
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