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'The bravest, most unique and daring wine bar in the UK? '
Latest Post The conversation started like this, perhaps...

"A Californian wine bar in London. Are you nuts? I left my heart in San Francisco (I really did, but that's another story), where did you leave your senses, somewhere between the Russian River Valley and Carneros? Wines are too expensive, there's no value there. It can't be done."

Read on...
This Week

Say what? Wanstead has another good opening, just weeks after The Duke installed a former Michelin starred chef behind the stove? Gadzooks. Enter stage left Luppolo, trailing decent stone baked pizza and a raft of craft beers in their wake. The team behind this new opening have good form, owners of several pubs including The Lauriston in Victoria Park, Hackney. They give good pizza there, too. Wanstead, with all these new openings, you're really spoiling us.

34-38 HIgh Street, Wanstead, London, E11 2RJ. 


Le Menar

Fitzrovia is humming with the crackle and energy of a rejuvenated dining and drinking scene. Head Chef Vernon Samuels most recently cooked at Bibo restaurant in Putney, and his menu is sparking with some belting dishes. Middle Eastern with flashes of influences from the Mediterranean, there is plenty to explore. Slow cooked short rib braised in Ras el Hanout with Jerusalem cous cous is a stormer, and beef cheek tagine with Agen prunes is another highlight. Za'atar Burrata with heirloom tomatoes is notable for having the creamiest, most seductive Burrata in town, from the estimable importers Natoora. A chef quietly shaking things up in Fitzrovia.


Written Written

Having fallen from grace, Lambrusco is now making a comeback in its traditional form as a deep, dry,
sparkling wine from Emilia Romagna. Zeren Wilson hails the return of this once–derided drop.

Christie’s Magazine,
October 2014
Read the article

The wines of Napa Valley and Sonoma County are back in the frame, their characteristic exuberance tempered with the restraint that first wowed the world in 1976. Zeren Wilson, reports

Christie’s Magazine,
November 2014
Read the article

Sweetie Pie

Some wines are just cute, and this little chap beguiled us at a recent lunch at newly opened Jago restaurant. An estate with 26 hectares planted on gravel and limestone soil in the village of Cérons, one of the lesser known appellations in Bordeaux, produces this nectar that bristles with notes of Seville orange, candied fruits, orange blossom and flashes of saffron: gorgeously textured, too. A blend of Semillon and Sauvignon Blanc with a splash of Muscadelle, this is a 'Sauternes-a-like' for those who don't want to spaff the big bucks on sweet wine. Cute.
Wine of the week Chateau de Cérons 2007, Xavier and Caroline Perromat, Cérons, Bordeaux, France



Francis Boulard
Razor sharp, taut, steely minerality, laser sharp focus, purity. There's a thrilling, knee trembling frisson that surges through me when tasting zero dosage Champagne — it can feel ever so slightly illicit, a bit naughty, a dangerous liaison. Francis Boulard is something of an 'acid hound' with a love of making Champagnes with no added sugar, also known as 'brut nature', 'brut zero' or 'non-dosé'. He makes a separate zero dosage version of several of his Champagnes, offering a different lens through which to experience his fruit grown mainly in Cormicy, north-west of Reims, and in Cuchery, Cauroy-les-Hermonville and in Mailly-Champagne, a village of the "Montagne de Reims" classified as 100% Grand Cru. Organic and biodynamic cultivation is carried out in the vineyards, with the wines having appeared in London at Texture and Hibiscus. Blanc de Blancs Brut Nature — Chardonnay with zero flab: mineral, precise, belting with oysters.

Plus De Bulles