Lin MW

May 20, 2024 | cluboenologique.com | Adam Lechmere |Louella Berryman |Mathilda Hill-Smith |Lin MW

In episode 162, David Kermode visits New Zealand’s Hawke’s Bay. He spends time with three of the major players in New Zealand’s wine industry, who each give their analysis of the current vintages. The first stop on Kermode’s New Zealand tour is one of the great family winemaking names in the region, Nick Buck, chief executive of Te Mata Estate.

May 14, 2024 | cluboenologique.com | Lin MW |Jim Clarke |Kristiane Sherry |Louella Berryman

In recent years, Manchester’s gastronomic culture has undergone significant evolution. Central to this transformation are two key factors: first, a move away from generic, international cuisines in favour of a modern-British culinary identity, characterised by some use of fermentation and a deep commitment to using locally sourced, seasonal ingredients; and second, the rising prominence of natural wine.

May 13, 2024 | cluboenologique.com | Jim Clarke |Lin MW |Kristiane Sherry |Louella Berryman

In the second of two special episodes of The Drinking Hour podcast focusing on Burgundy, David Kermode meets next-generation winemakers working with the world-renowned soils of the region and explores their adoption of organic viticulture. Kermode first visits Viré-Clessé to sit down with Quentin Michel of Domaine Jean-Pierre et Quentin Michel to discuss the impact climate change has had on the vineyard and how they have moved to producing wine organically.

May 3, 2024 | cluboenologique.com | Lin MW |Adam Lechmere |Louella Berryman |Mathilda Hill-Smith

Tuesday night and the dining room in Fitzrovia is humming with chatter and music. Chefs quietly churn out a seven-course menu from a small induction hob, with inventive dishes – aubergine with miso cream and tare cashew; monkfish with bouillabaisse sauce – taking inspiration from France to Japan. The natural wines, from a fresh Slovenian orange by Atelier Kramar to a juicy poulsard from Oenosapiens, are stellar.

Apr 17, 2024 | cluboenologique.com | Lin MW |Joel Hart |Louella Berryman |Mathilda Hill-Smith

At Zapote Bar at Rosewood Mayakoba in Mexico’s Riviera Maya, bar director Joshua Monaghan and his team are proudly showcasing the diversity of agave spirits. Alongside punchy lists of Tequila and mezcal are some lesser-known, ‘other’ agave spirits that guests of the hotel bar may be less familiar with.