Wine
In this section you will find all articles about wine, giving you an easy route to all the information and news about wine on Caterersearch.
For subject overviews take a look at Caterersearch’s expert guides that provide 'everything you need to know' on popular subjects like wine, Gordon Ramsay, Compass or Michelin-starred restaurants.
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Cellar Estates is the new venture launched by the Bestway cash-and-carry group after a complete revamp in its approach to selling wine.
Posted: 06 April 2006 | 00:00
Jean-Yong Pittion learnt to love wine while growing up in the Beaujolais region of France. Fiona Sims samples the list he's put together for the Conrad London hotel's fine-dining restaurant
Posted: 30 March 2006 | 00:00
Tired of paying big fees to recruit qualified sommeliers, only to see them leave quickly to further their careers with someone else? Craig Bancroft of Northcote Manor thinks he has come up with the answer
Posted: 09 March 2006 | 00:00
In his third masterclass on wine service, Ronan Sayburn, executive head sommelier with the Gordon Ramsay group, shows us why decanting and cellar-work are a vital part of the trade
Posted: 10 February 2006 | 00:00
I opened the pages of Caterer and Hotelkeeper with interest to read the article on vins de pays ("Country living", Caterer, 12 January, page 32).
Posted: 26 January 2006 | 00:00
White wines’ dominance ebbs as diners rediscover reds.
Posted: 19 January 2006 | 18:06
In the second of our new series of Caterer wine tastings, we take a look at France's humble vins de pays. These have been having a shake-up in recent years, thanks in part to stiff competition from New World wines. But have they really come of age? And do they have a place on a restaurant wine list? Fiona Sims and a Caterer panel find out
Posted: 12 January 2006 | 00:00
Celeste is the Torres family's first Spanish wine to be produced outside Catalua, from tinto fino grown in a seven-hectare vineyard at an altitude of 900m in the Ribera del Duero. Torres describes the wine as having an intense blackberry colour, spicy and intense nose, with liquorice and black pepper hints on a base of well-ripened blackberry and cherry, and on the palate, very fruity at first with ripened tannins, also persistent and full-bodied. Because of its fruity and tannic characteristics, the wine pairs well with meat dishes such as roasts and game, Torres says, and should be served at 16-17°C.
Price: 39.79 for 6 x 75cl For stockists: 01442 870900
Posted: 06 January 2006 | 16:32
From Asia's Siam Winery comes Monsoon Valley, a range of Thai wines.
Posted: 05 January 2006 | 16:02
Nearly half of UK wine-drinkers base their choice of wine on the style of the bottle's label, according to research by Chilean wine brand Yali.
Posted: 03 January 2006 | 18:15
CatererSearch is serialising extracts from the book Secrets of Wine by Giles Kime, former editor of Decanter magazine, part of the 52 Brilliant Ideas series published by Infinite Ideas.
Posted: 13 December 2005 | 14:21
This article has been extracted from Secrets of Wine by Giles Kime, former editor of Decanter Magazine, and is part of the 52 Brilliant Ideas series published by Infinite Ideas.
Posted: 13 December 2005 | 11:13
This article has been extracted from Secrets of Wine by Giles Kime, former editor of Decanter Magazine, and is part of the 52 Brilliant Ideas series published by Infinite Ideas.
Posted: 13 December 2005 | 10:37
French wine might appear to be losing its long-held grip on the on-trade, but a new generation of winemakers is already working on a revival. Fiona Sims reports
Posted: 08 December 2005 | 00:00
The opening of Vinoteca was the realisation of an ambition Charlie Young and New Zealander Brett Woonton had held since they worked together at Liberty Wines. Fiona Sims finds out more
Posted: 24 November 2005 | 00:00
Hot stuff on restaurant wine lists, Loire reds have come of age, it seems. Fiona Sims and a Caterer panel tested some out
Posted: 24 November 2005 | 00:00
This article has been extracted from Secrets of Wine by Giles Kime, former editor of Decanter Magazine and is part of the 52 Brilliant Ideas series published by Infinite Ideas.
Posted: 21 November 2005 | 11:11
Ever fancied becoming a sommelier? In the first of a new series of masterclasses, Gordon Ramsay's wine guru Ronan Sayburn explains the duties of a junior wine waiter
Posted: 10 November 2005 | 00:00
German wines are on the rebound, and restaurateur Nick Scade thinks Riesling is set for a return
Posted: 03 November 2005 | 00:00
A drinks licence was a while coming at the Wild Bergamot, but once he'd got it, chef-proprietor Alan Burns set about putting his stamp on the wine list. Fiona Sims looks at what's on offer
Posted: 27 October 2005 | 00:00
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