Pairings | Savagnin
Even if you're not currently on the slopes you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
Those of you who read my Guardian column may have spotted that last week’s was devoted to winemakers who tackle an established grape variety or wine style on their own doorstep
It’s been a very cheesy few days this past week - and I mean that in the sense of being cheese-focussed rather than corny.
I’ve tasted this wine before but was reminded how absolutely delicious it is when we had a bottle at lunch at Bell’s Diner in Bristol this week. (No I don’t spend my *entire* life there despite this article in the Guardian.)