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Wine, Noble Rot, Zeren Wilson, wine tastings
Sep, 2018

"You have the best job in the world, you really do...”


So the refrain goes, a bit of admiration laced with a dash of jealousy and a smattering of “Oh FFS, all you guys do is drink for free all day, you massive old soaks.”

Sure, I used to enjoy them, revel in them: back when gin and tonics were still fizzy and vegans didn’t exist – glory days. 

Then something started to happen, a stealth attack, a creeping feeling...


Noble Rot, Issue 17

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English vineyard
Apr, 2018

The rise of the English sparkling wine industry has seen its bottles move from “plucky outsider” status to champagne-beating cellar essentials, claiming a record number of international trophies along the way. England is fizzing, and the world is taking notice.


Christie's International Real Estate magazine

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Noble Rot, Issue 16, restaurant delivery, wine
Apr, 2018

"What on earth is wrong with you?” The question comes out of nowhere, a sly uppercut into the soft underbelly of my  fragile (often) sense of worth. “I mean, seriously. What is your problem? What?”


On the ropes by this point, I come out swinging: a wounded tiger, an annoyed, wounded tiger. "Look, if I want to drink Grosset’s ‘Polish Hill’ Riesling with special chow mein, then I will. Alright?”


Noble Rot, Issue 16

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CODE Quarterly, Issue 11, Summer 2017, Gin, Tonic
Jul, 2017

"See how its strength bursts to the top of the glass...the difference is almost frightening." – These are the mellifluous tones of suave British actor William Franklyn, on a voiceover for a 1970s Schweppes commercial, as a wrecking ball keeps smashing into the house he's walking through. You can hear the tonic in his glass fizzing amongst the crashing.


CODE Quarterly, Issue 11, Summer 2017

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Noble Rot – Issue 14, restaurants, wine, Zeren Wilson
Jun, 2017

'I forgot it was still open'

'I forgot to go back'

'I haven't had a chance'

'Been doing the new places'

'I thought it wasn't all that'

'I thought it was shit'


Noble Rot – Issue 14, June 2017

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Red Alert – South Africa's Prestige Reds, Christie's International Real Estate Magazine
Jun, 2017

The 'oldest' of the New World countries to begin making wine, South Africa's grape adventure began long before the world started taking note.


Christie's International Real Estate 

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Dec, 2016

"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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

"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

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Dec, 2016

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


CODE Quarterly
Issue 7

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Dec, 2016

“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

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Dec, 2016

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

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Dec, 2016

"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

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Dec, 2016

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

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Dec, 2016

“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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

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

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Dec, 2016

– 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

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