Confessions of a Wino

No time for a picture, but you can see the 2006 at Majestic, even though at the time of writing it is the 2007 vintage on sale.

It is a Bordeaux style blend and, having just returned from the home of wine, I wanted to say that this is a gorgeous slurp and much better than any classic Bordeaux I tasted at a similar price, albeit a bit higher in alcohol than I would prefer (14.5%).

If you can still find the 2006 I highly recommend it.  It is drinking well now.  I paid £12.49.  Majestic have the 07 at £12.99.  I think that may be due to Gordon’s wee tax policy.  Any chance the new coalition will reduce wine tax?  Don’t take the piss…

Following a recent explosion of new technology at BBR, I am delighted to see that the Wine Society has finally taken a giant leap out of the 19th century and launched a blog:  Society Grapevine.

Social networking is a crucial way of building relationships with ones customers.  The Society has unique access, presence, reach and expertise that makes for interesting and useful material.  Well done!

Shame there is no iPhone app yet though…

My day job takes me to some very ugly places.  1960’s office buildings in Longbridge, Liverpool and Lewisham.  Soulless serviced office space in Southend, Slough and St Helens purporting to be “modern” but with more of a sense of Alcatraz than alacrity.

So it was an extremely pleasant surprise to be involved with an event at the BT Tower in London.

I have been taking the words haute cuisine a little too literally of late following a towering meal at 40:30 on the 39th floor of the gherkin last year, and this year (review yet to be published) Galvin @ Windows on the 28th floor of the Park Lane Hilton.

But there are few monuments, iconic buildings, national treasures, beautiful landmarks, and yet vital pieces of communication infrastructure that match this one.

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Seems I am not the only one complaining about wine temperature in restaurants.  I’ve just read this interesting article in the Ottawa Citizen.  Rightly moaning about red wines left on an open shelf for “decoration”.  I hope the writer meant 20° Celsius, not Fahrenheit.  I know Canadians are tougher than most but 12 below freezing is a pretty cool ambient temperature for a restaurant.

Maybe they should join my Facebook Wine At Right Temperature Campaign.

It is reassuring, in a Savile Row tailor sense, to see that after 311 years of tradition, Berry Bros & Rudd is innovating.  There has been a technology EXPLOSION recently with a well constructed and very readable blog, a whizzy website and now an iPhone app.

As an iPhone addict, who gets frustrated at not even being able to delete an email whilst on the tube, it is refreshing to see that the app is available offline.

It’s a must-have for wine geeks.  For example, if you want to check the retail price of an overpriced bottle in Gaucho Grill, you can do so discreetly, under the table, and then argue righteously and indignantly with the waiter about how you object to being fleeced by a two bit South American theme park (that happens to serve great steaks).

Then again, BBR has a disappointing range of Argentineans – a mere nine wines (compared to 190 champagnes and 391 clarets).  And if you actually want to order a wine you have to go to the BBR website – but this is a small complaint that I feel sure they will resolve in good time.  Hopefully not another 311 years.

A recent Sunday lunch in London lead to a worrying discovery.  My favourite haunt for a wine aperitif, 1707 Wine Bar in Fortnum and Mason basement, no longer opens on Sunday.

Forced into trying somewhere new, the Ritz doormen, just along Piccadilly took exception to my smart jeans (yet they tolerate Michael Winner).  The Wolseley had welcomed us the day before (and warned me not to darken their door again in a rush).  And picking on someone nearer my own age, Madonna’s ex-local didn’t appeal.  I wanted wine.

In a frustrated fit of anxiety (that I would have to go to lunch without a wine warm-up) I remembered Selfridges, a mere 10 minute stroll up Park Lane.

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Currently experiencing a technical glitch where clicking on any internal link leads to a 404 webpage not found error.

My enormous technical team is working on it.  Thank you for you patience.

My Wine At Right Temperature Campaign now has a Facebook Group.  If you are sick of frostbite on your lips from drinking a restaurant Riesling, or you have ever burnt your tongue on a Pinot Noir served at 25 degrees, feel free to come and join the party, erm, I mean petition.

http://www.facebook.com/group.php?gid=180871924981#/group.php?gid=180871924981

If the link fails to get you there, simply search for Wine At Right Temperature in Facebook Groups.

Anthony Flinn is a bit of a food legend in Leeds.  His impressive CV includes a two year stint under Ferran Adrià at the world’s “best” restaurant, El Bulli.  Flinn’s own flagship restaurant, Anthony’s, is perpetually tipped for a Michelin star.  His latest project, Piazza, opened in late 2008, is situated in one of the most impressive, historically beautiful buildings in the North of England – Leeds Corn Exchange.  Anthony’s footprint includes an impressive 125 seater brasserie, a patisserie, bakery, chocolatier and delicatessen.  Wine, however, is another science.

My opening exchange with the waitress:  Gevrey Chambertin Domaine Heresztyn 2005 please – what temperature would you serve that?  “About two above room”. Ouch, no WART awards here.  Please can I have an ice bucket?  “Yes sir, no problem.”  Things are starting to improve already.  After all, the wine list looks well thought out, and superbly priced, and the menu looks bistro chic.

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I am bored of talking about water, never mind drinking it.  Still or sparkling?  Bottle or tap?  Caledonian Spring or Corporation Pop?  Yawn.

In any case my detox has been a complete waste of time in many respects.  After 12 days of punishing exercise, no alcohol and, ahem, minimal caffeine (see below) I have finally lost a solitary, lonesome pound from my chunky Christmas frame.

So to celebrate I have now stopped banging on about detox and focussed energies on writing up some old notes.