I have always believed in the power of storytelling in order to make wine relatable and even more fun. The first, most well-known example of me pairing wine to people was when I worked on Jamie Oliver’s online platform, Drinkstube, back in 2014. The first video I did for him as his wine woman was explaining the difference between Champagne, Prosecco and Cava by pairing the different styles to three well known male celebrities. Ryan Gosling, was the much-adored Prosecco, Champagne was the slightly neurotic and high maintenance Christian Bale and Cava, with its slightly sexy, earthy, roll in the hay backbone had to of course be Colin Farrell. The video went viral and just proved that although learning the technicalities behind wine is of course important, in order to make wine even more memorable, creativity should never be forgotten!
My European father weaned me on wine from the age of 6! I was allowed just a sip before dinner and I had to describe the different flavours I could taste. My father has always been very open to all styles of wine and has a very tolerant palate for big and bold styles. My mother is much more of a ‘goldilocks’ wine drinker. It can’t be too big, too oaky, too minerally etc and she doesn’t drink reds. Pinot Grigio and unoaked chardonnay are on constant rotation for her winetime. I would say I am definitely much more like my father in regards to being openminded to wines from everywhere and never finding any wine ‘too much’ as long as the alcohol, body and fruit are all well balanced. What I would say, is that I am far more tolerant than both of my parents to natural, cloudy and orange wine…those kinds of styles don’t ever feature at family meals!
It is absolutely a huge concern of mine and we can already feel and see the affects. It is now extremely difficult to find wines under 12% alcohol, forest fires are a constant hazard globally, certain grapes are no longer sure of survival in vineyards sites where they have thrived for decades and styles from acclaimed regions have definitely changed structurally. Luckily a lot of work is being done to tackle climate change; whether it is adapting certain practices in the vineyard such as picking earlier or focusing on regenerative farming; new technology is also helping vineyard owners have enough warning about upcoming hazardous weather conditions and there is a palpable focus on sustainability in wineries from around the world. This could be in regards to vineyard practices; to trying to reduce carbon footprints by using other materials apart from glass for wine containers. The latter I can really see being a big part of wine’s future. We already have seen the increase in wine in a can, wine in a box and the plastic bottles which are now available look exactly the same as glass, but are much lighter and much easier to recycle.
To finish on a positive note, the increase in temperature has meant that the UK now has over 570 vineyards and is making sparkling wine to rival some of the best champagne. The still wines are still evolving but are just getting better and better. Drinking local to help support the environment therefore is a genuine true pleasure!
Oh wow! The possibilities are endless but what would actually be the most practical is a bespoke art deco drinks trolley – my spirits bottles and cocktail ingredients are exploding over the kitchen… The drinks department has definitely taken over most of the cooking surface!
Eek! Nightmare question… ok..well, as an aperitif I would have a Champagne from Henri Guiraud. I love how he barrel ferments and ages his Champagne in oak like Krug and Bollinger. For a white wine I would go with a Gruner Veltliner Tradition from Schloss Gobelsburg as they make this gruner veltliner in large oak foudres which gives it an extra richness and age ability. It is a family favourite and my father’s family were from Austro Hungary, so there is a real connection to that part of the world. As for a red, I would go with a sumptuous Amarone. It is the first red wine I remember my father letting me having a whole glass of, not just a sip, when we were on a family holiday in Italy. It is so decadent and sensorially enveloping; it would totally ease my mind about the fact I was actually at ‘my last supper’.
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