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.

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To’ak Chocolate: If Not The Best Chocolate In The World, It’s A Worthy Contender (Also For The Most Expensive!) – Reprise

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To’ak makes chocolate, but not as you know it. This is manna from heaven, or perhaps chocolate from angels. Ken Gargett takes a deep dive into what is quite possibly the world’s finest chocolate.

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Penfolds Collection 2021 And New Superblends With Tasting Notes

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Penfolds has recently launched the annual release of its wines, which the winemaker calls “the Collection,” and a couple of stellar new wines have joined the fold: the Superblends. However, it’s the Grange that everyone wants to try, and Ken Gargett does. Luckily for us he tastes everything else too!

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Glenfiddich Grand Cru: Floral Notes From An Unexpected Source – Reprise

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Glenfiddich Grand Cru is a malt that is finely crafted and utterly superb according to Ken Gargett. Whether it offers value for money is up to each individual, but he thinks that there is no question that it’s a really lovely whisky with some unexpected notes.

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Fino Viña Corrales Pago Balbaína: A Phenomenal Sherry!

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Fino Viña Corrales Pago Balbaína is phenomenal sherry. Ken Gargett thinks that it is not simply an aperitif or simple quaffer, but a serious wine that should take its place at the table as a great white deserves. Here he gives us some history and tasting notes on the exceptional Spanish white.

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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!

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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.

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‘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!

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Sensational Dry German Rieslings: Digressions And Reminiscences About The Colonel, Egon Müller, Vegemite In Hand Luggage, And Screwcap Vs. Cork

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Ken Gargett reminisces and rambles about visiting the Saar region of Germany and tasting some of the world’s best Tieslings. And then there was that Vegemite incident at the Madrid airport.

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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!

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