Written

"Just for one please.” – How many times have I uttered this? A lot. I love it. I’m well up for this solo dining lark me...
 


Noble Rot, Issue N12

Read the article

A wine region and grape can be on the top table for years and then suddenly fall from grace. Wine writer Zeren Wilson charts the rise, fall… and rise again of the likes of Chardonnay and Merlot to find out why our tastes change.


Hiscox

Read the article

Zeren Wilson enthuses about the evolution in dining and drinking options in his ‘hood – “We’ve never had so many food writers traipsing out of Central line stations...”


CODE Quarterly
Issue 8

Read the article

From ‘unctuous mouthful’ to ‘lovely bouquet’, wine writer Zeren Wilson tells us which wine phrases are beaujolais nouveau and which have been consigned to the spittoon of clichés ​


Hixcox

Read the article

The wines of Chianti are among the best known in the world, but not always seen as “premium.” As the region celebrates its 300th anniversary we meet some of the winemakers changing perceptions. 


Luxury Defined

Read the article

"Bloody tasting notes. The infuriating, bombastic, ridiculous tasting note, sitting there all smug and chuffed with itself – “look at me, aren’t I clever”, it seems to chime. Cocky little bugger."


Noble Rot
Issue N11

Read the article

As Sideways opens on the stage in London, Zeren Wilson reminisces of his time spent in the vineyards of California. 


CODE Quarterly
Issue 7

Read the article

“Wild chimps caught boozing on 7% ABV ‘wine’”, shrieked the headline in The Guardian last year. As headlines go, that’s a corker. 


Noble Rot
Issue N10

Read the article

Everyone knows the wines of Napa and Sonoma, but some of California’s lesser-known wine regions are producing vintages that are equally appealing...


Christie's Magazine
February 2016

Read the article

"A meal without wine is unthinkable for some. Being in a restaurant sober and not witnessing the cut and thrust of the dining room; missing that moment when the volume seems to ‘pop’, usually around 9pm, would make me consider why I was there at all... 


Hoi Polloi
Balance

Read the article

Zeren Wilson ponders the often-snubbed ‘house wine’ and assures us that frugal drinking in London is better than it has been before.

“Monsieur, with this House Ferrero Rocher Wine, you are really spoiling us...”. Or something like that...


CODE Quarterly
Issue 5

Read the article

“Here’s our menu, let me know if you have any questions...” The phrase that launched a thousand meals. You read, you choose, you ask, they bring: no titillation here, nothing to see, please move along. You’re a menu fetishist? You sick bastard...  


Noble Rot
Issue N8

Read the article

Do you really know about wine? Or is all your swaggering braggadocio about to be mercilessly skewered by the secret wine buff in your midst? 


Noble Rot
Issue N6

Read the article

There’s something in the air and it’s Korean flavoured. Zeren Wilson finds out why Korean cuisine is the food of the moment


Caterer
May 2015

Read the article

Spring; The menu bristles with the confidence that means no frilly language, just laconic listings of ingredients with the odd nod to a cooking technique here or there: 


Completely London
Spring 2015

Read the article

Thai cuisine is on the verge of a re-appraisal in the UK, with new restaurants cooking regional dishes that really highlight the depth and diversity of the food. Zeren Wilson reports


Caterer & Hotelkeeper,
February 2014

Read the article

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

– And it's not lager.

Inspired by the recent British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions. 


Matching Food & Wine
August 2014

Read the article
Copyright Bitten&Written 2016 ©

Contact / Enquiries
shareShare +