Entries by Ken Gargett

In Praise Of Anchovies: If You Don’t Already Love Them, You Just Haven’t Yet Discovered How Good They Can Be

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For many people, anchovies are one of those foods to be avoided like the plague. But for Ken Gargett anchovies are not a love-it-or-hate it food. Rather, they are a love-it-or-you-have-not-discovered-how-good-they-can-be food. A lunch of a freshly baked loaf of hot, crusty bread smothered in good quality anchovies is just magic. Here he takes you on an aquatic journey through the culinary aspects of this small fish.

Gincredible! How And Why Gin Went From Murderous Swill To 007-Level Cool – Reprise

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In eighteenth-century England, a typical sign outside a gin shop read, “Drunk for a penny. Dead drunk for twopence. Clean straw for nothing.” But by the twentieth century Sir Winston Churchill reported that, “The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” Ken Gargett fills his glass and takes a look at the evolution of gin. Cheers!

Sensational Dry White German Rieslings Starring Dönnhoff, Gunderloch, And Heymann-Löwenstein

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Rieslings are generally particularly refreshing and relatively low in alcohol. And they go superbly – generally better than white Burgundy and other Chardonnays – with food. Nowadays most Riesling is dry, not sweet. And German dry Riesling is one of the wine world’s undervalued treasures. Here Ken Gargett suggests three of his favorites.

‘Agave’ (Get It?) My Heart To Tequila: A Brief History And Tasting Notes By A Very Recent Convert – Reprise

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Ken Gargett has been reliably informed that there are tequilas now considered quality spirits, designated for sipping – he admits that he swallowed this obvious falsehood on an occasion many years ago, but in the interests of research once again he sallied forth. Sharing the results of his investigations here, he dips into two high-end tequilas: Fortaleza and Calle 23. Olé!

Faiveley: Now One Of Burgundy’s Top Producers And Getting Better And Better

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At the top levels, the Grand Crus, Faiveley is making some wonderful Burgundy wines and the very best are yet to come. This is a domaine that must be considered among the region’s top producers. After tasting quite a few at a themed lunch, Ken Gargett advises that older Faiveleys benefit from time in the cellar and that early decanting seems wise. And much more!