[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] At the end of October it is Halloween, celebrated in Mexico as the Day of the Dead or Dia de los Muertos. If like me, you are a fan of Mexican food, this is the perfect opportunity to brush up on your Mexican cooking skills, while trying out a…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] Here at WineTrust we like a good cause, and we love to shout about those producers who strive not only to promote themselves but also the grapes that are integral to the production of their wine. Bodegas Castaño is a producer in Yecla, south-east Spain, well renowned for their use,…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] We catch up with our MW Nick Adams, who reveals which wines he has been drinking this month, perfect for enjoying at this time of year. “Often my favourite time of the year there is still warmth in the sun, perhaps an Indian summer, but a chill…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] As WineTrust’s selection grows ever more diverse and cosmopolitan, we believe it is about time to introduce you to some our most revered and unique producers from across the globe. This time round, the producers hail from one of the smallest of nations, with one of the…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] As part of WineTrust’s Meet the Producer series, it’s all about the people behind the brand. Every wine has a story, a unique story, and we believe these stories have value. Not only does WineTrust source from some of the world’s most revered regions, the finest…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] Long ago, bakers discovered that if you bake something twice – bi (two) cuit (cooked) – it becomes crunchy and lasts longer, hence ‘biscuits’. One of the earliest biscuits is the Ship’s Biscuit, or hard tack as it’s often known. These would be cooked four times…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] Here at WineTrust we believe it is time this grape variety was celebrated; they even have a day for it! Find out more about the humble Grenache (Garnacha) grape and WineTrust’s Grenache selection – get behind this great variety by trying some for yourself! It’s that…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] Autumn is around the corner, so red wine may be on your mind. But let’s not give up on summer just yet! September is now upon us, but there’s still some sun and warmth to be had (we say under dark, overcast skies) and of course some great seasonal…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] German and Austrian wines have a slightly dodgy reputation – sweet white sickly wines like Blue Nun and Liebfraumilch – but this is a dated attitude. I’ve just returned from a visit to Berlin and Vienna where I drank German and Austrian wines with most meals and,…
After two years of working with Wine Trust and seeing how our business is evolving we feel the time is right to set out exactly what we are, what we believe in, but also what we are not and will not engage in. The last two years have been as challenging as they have been…
Additives in wine: What goes into the making of wine and may be termed an “Ingredient”, or “Additive”? What is “Natural Wine”; wine deemed “suitable for Vegans and Vegetarians” – and how might this all matter to the wine drinker. Fundamentally, wine is made from the fermentation of the juice from freshly gathered grapes. This…
[twitter style=”horizontal” float=”left”] [fbshare type=”button” width=”100″] I’ve just returned from a week in Athens where I explored Greek cuisine. The classic Athenian dish is pastitsio, a kind of lasagne but with long hollow-tubed macaroni rather than sheets of pasta. Traditionally it is made with mincemeat, but below I will give you a vegetarian pastitsio recipe, flavoured with…
