A Belgian making Scotch in France. Sounds a bit like a riddle, but it is not. In recent years, the whiskies of Michel Couvreur have taken hold in the consciousness of malt fans, but it was not always that way.
Some years ago, the American wine critic, Robert Parker, dubbed Henri Giraud as “the greatest Champagne you’ve never heard of”. Ken Gargett takes a closer look.
As with every aspect of our lives, the world of wine and spirits is heavily regulated. Growing grapes, making the stuff, distilling, selling, even (perhaps especially) drinking it. Here Ken Gargett takes a light-hearted look at some of the newer and crazier laws and regulations around the world.
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.
Ken Gargett describes the Taittinger Comtes 2013 as a champagne that dances. Citrus and grapefruit pith, florals, brioche, stonefruits, a hint of ginger and mixed spices. A beautifully elegant champagne with immaculate balance and intensity, which lingers long after first impressions.
Non-vintage champagnes were consider second tier to their vintage superstars, but that’s now changed. Ken Gargett takes a look at the history of non-vintage champages and shares some of his favorites.
There is one wine producer that has taken on almost mythical status in recent years: Domaine de la Romanée-Conti. And one of its wines, Romanée-Conti, stands out above all others. Many wine lovers, perhaps most, consider it to be the very best wine in the world. Ken Gargett is one of them.
The Sato winery in New Zealand has a collection of wines that both reflect their site and terroir while retaining finesse and elegance. Ken Gargett found them utterly entrancing.
Denis has said of the 2015, that it “expresses more of the soul of a Bollinger millésimé than any other year. More opulent, more powerful, it exalts Pinot Noir. Uplifted by maturation in wooden casks, this champagne reveals the characteristics of an exceptional year.”
The Louis Roederer Collection, current release being the 244 is one of the great buys in Champagne today, but it is also so much more. Chef de Cave Jean-Baptiste Lécaillon is at the forefront of what can only be seen as a seismic change in the way champagne operates, especially regarding their non-vintage wines.