Everything is FINO at Seppeltsfield
Some believe that one’s destiny is written in the stars. For Sharon Romeo and chef David Swain, owners of FINO Seppeltsfield, it was all in a name.
Food and Wine
Cooking up a storm with wine
I’m a keen amateur cook, not a seasoned professional. Here are a few guidelines that I apply when cooking with wine.
The chocolate challenge
When asked to come up with a wine match for various chocolates it was impossible for me to refuse.
Lemon entry my dear Watson
It’s a good idea to choose a high acid wine to match an acidic dish. Let me explain.
Brown trout and riesling perfection
Any thought of Tassie brings to mind fish, shellfish, crustaceans and riesling.
Wine and cheese matching
Wine and cheese are both highly complex substances from a flavour chemistry perspective.
Picpoul de Pinet and oysters
I first encountered Picpoul de Pinet when working at Domaine de la Baume in the Languedoc in 1993. The domaine’s manager, Bill Hardy, was a fan and poured this local dry white with freshly-shucked oysters or with local mussels, which he barbecued. In a region