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Innovate to cultivate

If there is one thing that sets the Simpson’s apart from many other wine producers starting out in the UK, is that they have, over the course of the last 16 years, already established a very successful wine estate, Domaine Sainte Rose, in the Languedoc region of southern France. 

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World-class sparkling wines from the South East of England would have been unspeakable within my own (relatively short) lifetime, but that is no longer the case. Producers like Herbert Hall are working away, like alchemists, crafting delectable liquids from ancient soils and a relatively new, yet still in flux, climate. We dropped in to meet and taste with winemakers, Nick Hall and Kirsty Smith.

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Pink Lady® Food Photographer of the Year Introduces International Wine Photography Day on Tuesday 20th November 2018, celebrating all things vinous and the opportunity to win a magnum (150cl) of Errazuriz’s Don Maximiano Founder’s Reserve 2010 and a Premium subscription to Decanter Magazine.

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The cathedral in Santiago de Compostela, the final resting place of Saint James, rises out of the landscape, infested with antiquity. The rambling steep streets give way to shafts of dramatic light, emblazoned chapels, and tightly packed tapas bars, dusty, as old novels pressed together in antiquarian bookshops.

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As it national curry week, we naturally thought we would indulge in a little wine and spice pairing. It’s not an easy task and some wines that are more delicate or subtle can be totally blown away by the power of individual or numerous spices that we adore when eating curry.

Proper Parsi Dhansak

The first curry we sampled was a nearly-ready-made ‘Proper Parsi Dhansak’ sauce from The Spice tailor (easily available in high street supermarkets). The packet suggest chicken for the recipe but I actually love vegetable curry so used cauliflower instead. The preparation was as one would expect, exceptionally easy. Simple prepare the veg and add the ingredients

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