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All Jonathan Ray's Answers
1 Food
85 Drink
Nov 26, 07
Question from mrjones
I'm off to South Africa for Christmas to stay with friends near Stellenbosch. I would love to treat them to dinner. Any recommendations?
Nov 26, 07
Answer from Jonathan Ray
I suggest you try 96 Winery Road, known as the Wine Lands Restaurant. Your hosts will know it, of course, but will be amazed at your perspicacity! It has great wine and great food (I can strongly recommend the Pecan and Cumin Crusted Rack of Lamb and their beef steaks). You’ll need to book. Tel: +27 (0)21 842 2020. www.96wineryroad.co.za
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Mar 13, 08
Question from Jane
English calvados
Mar 13, 08
Answer from Jonathan Ray Guru
You’re thinking of Julian Temperley (father, incidentally, of fashion designer, Alice Temperley). He’s the only guy in the country with a licence to distill cider and his Somerset Apple Brandy is simply stunning (and far better than any Calvados I’ve had). He makes 5, 10 and 15 year old versions, as well as the far less alcoholic Kingston Black Apple Aperitif and Somerset Pomona. Waitrose stocks most of them, as do Yapp Bros (01747 860423, www.yappbrothers.com), but for more stockists visit www.ciderbrandy.co.uk.
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Mar 03, 08
Can you recommend a couple of good wines to drink with tapas?
Mar 06, 08
Answer from Jonathan Ray Guru
I reckon that a bone dry salty, tangy manzanilla is hard to beat with tapas - just as the Spanish do. Pasada Pastrano from Bodegas Hidalgo is a cracker. Failing that how about a soft creamy (white) Albarino or a smooth (red) Tempranillo? One favourite white standby of mine is Vina Sol from the family-owned firm of Torres. About £4.99 in most supermarkets it is dry with nice supple fruit and great with tapas.
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Feb 21, 08
Can you recommend a great English cider?
Feb 24, 08
Answer from Jonathan Ray Guru
RJ Sheppy's near Taunton make fabulous ciders and have done so for over 200 years. Try them on 01823 461233 & www.sheppycider.com. Otherwise you might try the National Collection of Cider and Perry which stocks over 100 different examples from across the country. I've been led astray there on many occasion. Call them and ask their advice on 01323 811324 www.middlefarm.com.
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Feb 21, 08
Can you suggest a great red wine to drink with great British beef?
Feb 24, 08
Answer from Jonathan Ray Guru
Crikey, that's a tough one! Beef and red wine are made for each other and any number would do. Depends also on your budget. I've had two contrasting Pinot Noirs recently (one Old World and one New) with a rib of beef and both were spot on: the soft, faintly spicy and gamey 2005 Domaine Chevalier Aloxe Corton (£18.99 at Majestic) and the vibrant and juicy 2006 Pirie 'South' Pinot Noir (£9.99 also Majestic). If you want something more gutsy and robust I strongly recommend some Argentinean Malbec. Noel Young Wines (01223 566744 & www.nywines.co.uk) have three 2005 Trapiche Malbecs all from different single vineyards for £19.50 a bottle. They are big, gutsy, smooth and chocolatey. Great stuff!
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Feb 15, 08
I'm having a party and want to serve cocktails. Which ones are the least naff? And the easiest to get right?
Feb 16, 08
Answer from Jonathan Ray Guru
There are a squillion cocktails that you could serve, half of which would be naff. So I say, don't muck around, serve caipirinhas. It is the most uplifting of drinks, leaves everyone in a good mood (unlike gin or vodka-based cocktails), gives a Latin kick to the evening and is a cinch to make.

I suggest either or both of the following cocktails, the key ingredient being cachaça which is readily available in supermarkets and high street off-licences (although my favourite, Magnifica, is only available through Las Iguanas (see www.iguanas.co.uk for details).

The Classic Caipirinha
Cut one fresh lime into eight equal wedges, add two teaspoons of caster sugar and ‘muddle’ with a pestle in a glass. Add 50ml of cachaça. Fill the glass with crushed ice, add a straw and serve.

The Orange and Ginger Caipirinha
Mix together 50ml of fresh orange juice, 50ml of cachaça, two teaspoons of caster sugar and some freshly grated ginger. Mix thoroughly, fill the glass with crushed ice, add a straw and serve.

Enjoy!!
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Feb 15, 08
Question from Mimi Spencer
Is it worth joining the Wine Society? If not, what's the best way to buy fine wines at a decent price?
Feb 15, 08
Answer from Jonathan Ray Guru
The Wine Society is an excellent wine merchant and well worth patronising. You have to buy a share in the Society to join before you can buy from them. For this you need to be proposed by an existing member, but someone at the Wine Society is always happy to do that for you. My advice, though, is to shop around for whilst the Wine Soc is very, very good, so are many other merchants, each of whom will have strengths in particular areas. You might, for example, like to investigate The Bunch, a loose coalition of independent, family-owned merchants comprised of Berry Bros & Rudd, Corney & Barrow, Adnams of Southwold, Tanners of Shrewsbury, Lay & Wheeler and Yapp Bros. Although rivals, they are like-minded folk and have terrific wines and if you total up the years they've been trading you'll find that they can boast 921 years' experience between them...
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Feb 09, 08
To Jonathan..Is there not a way for sparkling wine to be on tap in bars etc..?
Feb 13, 08
Answer from Jonathan Ray Guru
Not that I know of. It does seem odd when you think that soda, tonic, coke and other fizzy drinks can be thus served. Champagne and sparkling wine are a bit more special however, and apart from the very cheapest non-methode traditionelle examples which I guess could be served in such a way if pumped straight from the vat, I can't see it happening!
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Feb 11, 08
We've been enjoying the white Cotes du Rhone from Saint Cosme recently... can you recommend a couple of similar wines? Thanks.
Feb 13, 08
Answer from Jonathan Ray Guru
Vidal-Fleury in the Northern Rhone village of Ampuis has been making wine for over 200 years and their (white) Cotes-du-Rhone Viognier is a delight as is their white Crozes-Hermitage. Otherwise how about Chapoutier, biodynamic and organic production from one of the great names in the Rhone?
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Feb 11, 08
Can you suggest an interesting after-dinner drink that isn't port or brandy?
Feb 13, 08
Answer from Jonathan Ray Guru
Where to start?! My all-time favourite after-dinner drink is Kummel, a soft spicy smooth sweetish liqueur that is infused with caraway seeds. The best examples are made by Mentzendorff, Bols, de Kuypers and Wolfschmidt. Don't be put off, but some folk regard it as adult gripewater (the stuff you give kids for indigestion and colic), but it is far more delicious! It does have similar soothing properties on the digestion though and despite being 40%abv it is a great way to ease down a full lunch or dinner. In short it is the perfect digestif.
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Feb 11, 08
I'm fed up with rose and want to move on - but I find Cab Sauv and Shiraz too much. Any suggestions?
Feb 11, 08
Answer from Jonathan Ray Guru
Try some good quality Beaujolais. Made from Gamay, the best examples are light and fruity and can stand being chilled for an hour or so before drinking. Otherwise, try Brown Brothers’ Tarrango from Australia. It sells for around £5.99 in most supermarkets and is lip-smackingly refreshing, with more weight than a white or rosé but none of the lip-puckering tannins of a full-bodied red.
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Jan 27, 08
can you recommend good Polish wine to drink in Krakow
Feb 07, 08
Answer from Jonathan Ray Guru
I have to confess that I've never thought of Poland as a wine-producing country. And why should we given that it produces fine beer and exquisite vodka. Why not give the wine a rest for once?!
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Feb 06, 08
I'm going to the Ukraine next week. Is there a local tipple I should be trying ?
Feb 07, 08
Answer from Jonathan Ray Guru
Ukraine is best-known for its sweet wines, thanks to the 'world's finest winery' built at Massandra by the Tsar in 1894. Wines produced here were equated with those of Oporto, Madeira and Jerez. Sweet and semi-sweet examples still exist with brands such as Oreanda (semi-sweet white) and Inkerman (semi-sweet red).
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Jan 22, 08
Any recommendations for good wine making kits (white or red)?
Feb 07, 08
Answer from Jonathan Ray Guru
Well made wine is so cheap now, available from almost every country, why not buy some ready made rather than make your own from cheap concentrated grape juice imported from who knows where? Or plant a vine and make your own; English wine is on the up after all, especially with global warming...!
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Jan 29, 08
can u recommend some nice white wines at a reasonable price for me to try. i like medium dry .
Feb 07, 08
Answer from Jonathan Ray Guru
One person's medium dry is another's bone dry or sweet. The 2005 Yering Station Chardonnay from Australia is a delight, dry by most standards but full of ripe, tasty fruit so that it seems anything but in the mouth. It's £9.99 a bottle at the moment at Majestic or £8.99 if you buy two as part of a mixed case. Or try the Yering Frog Chardonnay by the same winemaker for £6.99. If you want something lighter in alcohol and pretty fruity and off-dry, Majestic also have a charming 2006 Piesporter Michelsberg Riesling Zimmerman Graeff for £4.49 as part of a mixed case.
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Feb 06, 08
What has happened to Babycham..please
Feb 07, 08
Answer from Jonathan Ray Guru
I'm afraid to say, who cares?!
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Feb 07, 08
what is a good wine for a wedding?
Feb 07, 08
Answer from Jonathan Ray Guru
Crikey, there's a question! Could be red, white, pink or fizzy. Or all four. Depends too on your budget. But just as the Best Man's speech has to entertain the lads without upsetting Granny, so the wine has to appeal to all. My tip is go for a well-priced Sauvignon Blanc from New Zealand that will be light, crisp and aromatic, sort of dry and sort of medium. And for the red, a well-priced Chilean Cabernet Sauvignon; easy to drink with a touch of class. And as for the fizz with the wedding cake, don't go dry, go sweet. Sounds odd, sweet champagne, but believe me dry champagne and sweet wedding cake just don't work, whereas sweet (it'll say Demi-Sec or Riche on the label) works a treat. Best of all it doesn't seem sweet when you drink it alongside the cake, it just seems right. Pol Roger and Veuve Clicquot both do excellent ones, but then so does Tesco, suprisingly. I've been to so many weddings where guests either leave the fizz or leave the cake because they don't match. Bung some sweet champagne alongside the cake and everyone scoffs the lot.
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Feb 06, 08
I’m told that someone in the West Country is making an English Calvados. Can you point me in the right direction?
Feb 07, 08
Answer from Jonathan Ray Guru
You’re thinking of Julian Temperley (father, incidentally, of fashion designer, Alice Temperley). He’s the only guy in the country with a licence to distill cider and his Somerset Apple Brandy is simply stunning (and far better than any Calvados I’ve had). He makes 5, 10 and 15 year old versions, as well as the far less alcoholic Kingston Black Apple Aperitif and Somerset Pomona. Waitrose stocks most of them, as do Yapp Bros (01747 860423, www.yappbrothers.com), but for more stockists visit www.ciderbrandy.co.uk.
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Feb 05, 08
Is it possible to make white wines from red grapes?
Feb 06, 08
Answer from Jonathan Ray Guru
Absolutely. A wine’s colour comes from the skins of the grapes used and if the juice is allowed to remain on the skins it’ll draw colour from them, and if it isn’t it won’t. The most obvious example of a white wine made from red grapes is champagne, of which Pinot Noir (best-known as the sole grape in red burgundy) is usually a major component. It is usually blended with Chardonnay (a white grape) and Pinot Meunier (red). Occasionally it is used on its own (or with Pinot Meunier) to make a full-bodied white champagne, in which case the wine will be known as a Blanc de Noirs.
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Feb 05, 08
HEINEKEN IS DOING MY HEAD IN. ARE THERE ANY DECENT LAGERS OUT THERE?
Feb 05, 08
Answer from Jonathan Ray Guru
I know all too well what you mean! But keep the faith. Beyond the dread Heineken and Carlsberg there are some wonderful lagers to be found, and in fact it’s hard to know which to recommend. My current favourites, in no particular order, are:

Kasteel Cru, a light, delicate, zesty lager from Alsace, fermented using champagne yeast; Brooklyn Lager, a fantastic award-strewn amber-gold lager from NYC which has a really tasty hoppy bitterness to it, and Asahi Super Dry, a thirst-quenchingly refreshing, bone-dry Japanese lager that makes an excellent quaffer or food beer.

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Feb 05, 08
A decent New World, under-a-tenner, Rhône-style red, please, to take to dinner with French friends.
Feb 05, 08
Answer from Jonathan Ray Guru
2005 La Motte Shiraz/Viognier from South Africa (£10.99, Tesco). This 91% Shiraz (aka Syrah) and 9% Viognier is a New World take on the classic Rhône blend, being rich, dark and spicy with plenty of character. It was also a gold medal and trophy winner at the 2007 International Wine Challenge.
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Jan 30, 08
I NOTICE THAT MAKER’S MARK BOURBON SPELLS IT ‘WHISKY’ WHEREAS I THOUGHT THE NORTH AMERICANS AND IRISH SPELT IT ‘WHISKEY’, WHY THE DIFFERENCE?
Jan 30, 08
Answer from Jonathan Ray Guru
Quite simply, the founder of Maker’s Mark, Bill Samuels Sr, wanted to give a nod to his Scottish antecedents and spell his product the way they did.
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Jan 23, 08
I am looking for a nice sweet wine that goes with most foods. Any suggestions? Preferably something low alcohol.
Jan 24, 08
Answer from Jonathan Ray Guru
I guess by sweet you don't mean r-e-a-l-l-y sweet like a Sauternes or other dessert wines, but more the sort of fruity, honeyed, juicy sweetness that you get in well-made German wines.

If this is the case I reckon that you might enjoy something from the Mosel, such as Dr Ernst Loosen's 2006 Blue Slate Mosel Riesling (c£7.70) which is off-dry to sweetish with buckets of apples and honey on the palate coupled with a vibrant freshness and acidity.

Erni Loosen is known as 'Mr Riesling' thanks to the wonderfully pure and stylish wines he makes.

The added advantages of this example are that it's only 8%vol and it matches many diverse dishes. (And being so low in alcohol, it makes a great aperitif...)

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Jan 20, 08
what wine goes with fish
Jan 24, 08
Answer from Jonathan Ray Guru
The easy answer is that almost all white wines go with fish. It does depend though on the fish and how it is cooked: is it fatty and oily like salmon or mackerel or delicately flavoured like sole or cod? And is the fish plainly grilled or poached, or in a creamy sauce?

You don't want to overpower the fish, so for simply prepared plaice or lemon sole I'd recommend an unoaked Chardonnay or a unshowy Italian white such as Verdicchio or a decent Pinot Grigio. With a creamy fish dish I'd look for a fuller, oakier Chardonnay, perhaps from the New World, an Albarino from Spain or a smokey Pinot Gris from Alsace. With cold poached salmon I'd suggest a top class white burgundy or equivalent Sauvignon Blanc such as a Sancerre, Pouilly Fumé or one from New Zealand.

Reds tend not to work, the fish giving the wine an unpleasant metallic taste. The exception to this is Pinot Noir and a fine New World example from Oregon, say, or Central Otago is often the perfect match for a grilled or barbecued salmon or tuna steak.
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Jan 20, 08
WHAT RED AND WHITE WINE WOULD YOU DRINK IN SORRENTO. I'M GOING FOR THE FIRST TIME THIS YEAR.
Jan 24, 08
Answer from Jonathan Ray Guru
The main wines to look out for in Campania are big, brooding reds made from the Aglianico grape and whites from Greco di Tufo (from which the local white wine, Lacryma Christi del Vesuvio, is made) and Fiano, which makes rather nice floral, nutty white wines.
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Jan 21, 08
what wine goes nice with field mushroom risotto?
Jan 24, 08
Answer from Jonathan Ray Guru
I'd suggest a nice Pinot Noir, either from Burgundy or the New World, which should have a similar tasty earthiness to it, especially when mature. Waitrose have a couple of fine, if youngish, examples: the 2005 Domaine Maillard Chorey-les-Beaune from Burgundy (£12.99) and the 2005 La Crema Pinot Noir from California (£14.99).
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Jan 21, 08
A nice non acidic red please.
Jan 24, 08
Answer from Jonathan Ray Guru
I'm not sure of your price bracket, but for a fun, everyday easy-drinking red that's far from acidic, you could try the 2006 Cono Sur Pinot Noir from Chile (widely available in supermarkets and on the high street for £5.99). It's a single vineyard Pinot Noir, full of voluptuous dark, spicy cherry fruit and very quaffable, if not madly complex.
It's soft enough to be drunk on its own, or with meaty pasta dishes and informal Sunday roasts.
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Jan 20, 08
A few years ago Sainsbury's stocked a wonderful Moroccan Cabernet Sauvignon at an unbelieveable price - where can I source similar?
Jan 24, 08
Answer from Jonathan Ray Guru
Why not try the 2005 Contenda Merlot from Spain? It's a blend of 90% Merlot with 10% Cabernet Sauvignon available at Sainsbury's for £2.99.
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Jan 20, 08
How do you make eggnog?
Jan 24, 08
Answer from Jonathan Ray Guru
You will need:
30ml brandy
30ml dark rum
1 egg
1 teaspoon of sugar
Milk
Freshly grated nutmeg

Pour everything except the milk into a cocktail shaker filled with ice and shake vigorously. Strain into a glass, top up with milk and stir. Dust with grated nutmeg.
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Jan 20, 08
Exactly how much is a unit of alcohol ?
Jan 24, 08
Answer from Jonathan Ray Guru
One unit equals 8g of alcohol.

To work out the number of units in any given glass you multiply the amount of drink in millilitres by the % ABV, and then divide by 1,000.

Thankfully, for those of us who struggled with our maths 'o' levels, many producers now list how many units of alcohol there are in each bottle.

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Jan 22, 08
how calorific is 1 glass of white wine?
Jan 24, 08
Answer from Jonathan Ray Guru
A small glass of white wine (125ml) will have around 83 calories in it...
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Jan 20, 08
How do you make a mojito?
Jan 24, 08
Answer from Jonathan Ray Guru
This is the recipe from cocktail maestro, Ben Reed.

You'll need:
50ml Golden Rum
Dash of fresh lime
Dash of sugar syrup
4 fresh mint leaves
Soda water

Place the mint leaves into a highball glass and add rum; muddle vigorously until the mint flavour is extracted. Add shaved ice, lime juice and sugar syrup to taste. Stir and top up with soda water.
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Jan 21, 08
I always wanted to treat myself to a good bottle of champagne, I have £100 to blow -what should I go for? Thanks.
Jan 24, 08
Answer from Jonathan Ray Guru
How about the brand spanking new Prestige Cuvée from G.H. Mumm, the 1998 Mumm Cuvée R. Lalou which is exactly £100 from Selfridges and the Real Wine Company? This is a new departure for Mumm and 1998 is its first ever vintage (and their equivalent of Moet's Dom Perignon, Bollinger's RD &c), produced only in the tiniest of quantities from the finest of parcels. A blend of 50% Chardonnay and 50% Pinot Noir, aged for 9 months in new oak it has notes of honey, orange and nougat, with a crisp, clean finish.
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Jan 16, 08
I KNOW CHATEAUNEUF-DU-PAPE IS SO-CALLED BECAUSE THE POPES LIVED THERE, BUT WHICH POPES AND WHEN?
Jan 18, 08
Answer from Jonathan Ray Guru
It was Clement V who relocated the papacy to Avignon in 1308, although it was John XXII under whom the wines of the region came to be known as ‘Vin du Pape’ and it was he who built the famous ‘new castle of the Pope’, the Châteauneuf-du-Pape.
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Jan 15, 08
I’M THINKING OF SPENDING A FEW DAYS IN BORDEAUX IN MAY, ANY IDEAS OF SOME FUN WINE-RELATED THINGS TO DO?
Jan 16, 08
Answer from Jonathan Ray Guru
Well, there’s the Weekend des Grands Amateurs, May 17th – 18th. For one weekend every May, the region’s top châteaux hold tastings for wine lovers along the quay in Bordeaux where visitors can stroll about and sup great wines from some of the most famous properties in the region. Selected producers will also host visits, tastings and dinners within the châteaux themselves. See www.ugcb.net for further details.

Later in the month you could try the Velo Tout Vigne (VTV) Le Medocain, 31st May – an annual bicycle race which allows visitors to cycle through the châteaux where tastings and festivities are laid on for cyclists and spectators alike. Circuits are between 25km and 75km, all leaving form the town of Arsac. See www.medocainevtt.com for further details.
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Jan 10, 08
Question from Mimi Spencer
How do I make my own ginger beer?
Jan 15, 08
Answer from Jonathan Ray Guru
Sara Paston-Williams in Beatrix Potter's Country Cooking has the following recipe:

2 large lemons
50g fresh root ginger
1 teaspoon cream of tartar
450g granulated sugar
4.8 litres boiling water
25g fresh yeast or 1 tablespoon dried yeast

Wash the lemons, then pare off the rind thinly. Remove all the white pith from the lemons and discard it. Cut the lemon flesh into thin slices, removing and discarding the pips, then put the lemon peel and slices into a large bowl with the ginger, cream of tartar and sugar. Pour over the boiling water, stir, then leave to cool to blood temperature. Stir in the fresh yeast, or sprinkle on the top if using dried, then cover with a clean cloth and leave in a warm place for 24 hours to ferment. Skim off the froth with a slotted spoon, then strain. Pour into clean strong beer, champagne or fizzy drink bottles which have firm caps with metal springs.
Leave in a cool, dark place for three days, when the ginger beer will be ready to drink.
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Jan 12, 08
Why do so many French wines not have the grape variety on the label?
Jan 15, 08
Answer from Jonathan Ray Guru
There is no diplomatic answer to that! Historically, the only region in France to list the grape varieties on the label was Alsace but more producers - especially in Languedoc-Roussillon - are following their example largely thanks to the many so-called 'flying winemakers' from the New World now working in southern France. I have come across one or two Burgundy and Chablis producers who put 'Pinot Noir' and 'Chardonnay' on the label but they are very few. Quite simply the French expect folk to know what grapes their wines are made from. But since we in the UK now drink more Australian wine than we do French, partly it is said because the wines are consumer friendly in that they tell us what they're made from, some French producers are questioning their intransigence. Others argue that with wines such as Chateauneuf-du-Pape which permit 13 different varieties in the blend would need too big a label to fit them on...
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Jan 10, 08
Question from mrjones
Do you know any companies who offer a Home Sommelier Service?
Jan 11, 08
Answer from Jonathan Ray Guru
Yes, try Taste-In, a wonderful outfit set up by John Stimpfig and Sophie Jump which you can hire for wine tastings at home hosted by a variety of very well-known wine experts or for a home sommelier service with top sommeliers. Call John on 07748 948 278 or visit www.taste-in.com
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Jan 07, 08
Question from peanutgirl
Where can I buy proper Japanese sake?
Jan 08, 08
Answer from Jonathan Ray Guru
I've just come back from Japan and found myself developing a definite taste for sake! I reckon that the best places to buy this lovely stuff over here are the Japan Centre (212-213 Piccadilly, London W1. Tel: 0870 162 0255) or London's finest Japanese restaurant (and shop), Saki (4 West Smithfield, London EC1. Tel: 020 7489 7033). You will also find pretty good selections at both Selfridges and Harvey Nichols.
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Jan 05, 08
Question from Bubbaboo
I am on the wagon for the month of January. Can you suggest a tasty non-alcoholic alternative?
Jan 08, 08
Answer from Jonathan Ray Guru
I try to cut down in January too and find that I get through bucket-loads of Badoit. Being fizzy makes it more of a 'drink' somehow, but given that it is only lighly fizzy unlike most carbonated waters it is easy to drink without feeling bloated. On Sundays before lunch I might have a Virgin Mary made from V8 juice with plenty of Worcester Sauce, tabasco and celery salt with a dash of fresh lemon juice and fresh orange juice. If you want something a little more adventurous I suggest you try one of the following alcohol-free cocktails:
THE PLACEBO - Fresh orange and peach juice, topped with a blended fruit smoothie consisting of papaya, mango, kiwi fruit, raspberry, strawberry and melon.
THE VIRGIN MOJITO - Fresh mint, sugar, lime juice, lemonade and soda served over ice.
THE PUSSYFOOT - Fresh orange juice, lemon juice and lime juice mixed with a dash of lime cordial and grenadine and a beaten raw egg.
You might even consider ALIBI(£24 per 24 x 330ml cans, plus £5 delivery; www.alibidrink.com), a brand new drink full of vitamins, herbal extracts and amino-acids that claims to help the body cope with all the ghastly toxins we are faced with, especially those from alcohol.
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Jan 01, 08
Question from mrjones
I’VE HEARD GOOD THINGS ABOUT YOUR NEAR-NAMESAKE, THE SELFRIDGES WONDER BAR. WHAT’S IT ALL ABOUT?
Jan 01, 08
Answer from Jonathan Ray Guru
: It’s part of the new Wonder Room development on the corner of London’s Oxford St and Orchard St. Thanks to an enormous Enomatic Wine System, which keeps wine fresh under a layer of nitrogen, they can offer around 60 different wines by the glass which you pay for with a sort of credit card that you buy there (and can keep recharging). Prices range from about £3.50 for a small glass of something simple, a Muscadet, perhaps, to around £100 for a glass of Ch. Palmer, say, or Ch. d’Yquem. It’s a great place to try swanky wines that you or I wouldn’t be able to afford by the bottle and you can soak it all up with tapas-sized plates of grub.
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Dec 21, 07
Question from Paul
Should I let wine breathe? Why?
Dec 24, 07
Answer from Jonathan Ray Guru
Young, full-bodied red wines often need time to 'breathe' in order for the tannins to soften during contact with the air. It's really just a way of allowing the wine to stretch its muscles a bit after having been cramped in a bottle for a year or so. But simply opening a bottle a couple of hours before drinking is hardly likely to have any effect thanks to the miniscule amount of wine in contact with the air. Far better to decant the wine into a jug, sluice out the bottle and decant it back in again (use a lovely decanter if you have one). This will give the wine plenty of exposure to the air. Old red wines should only be opened shortly before drinking otherwise their bouquet is apt to disappear if left open too long. Some whites too can do with being allowed to breathe a little, to let the occasional whiffs of sulphur (or 'bottle stink') disappear.
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Dec 22, 07
Question from peanutgirl
How do I know which cheeses go well with particular wines?
Dec 24, 07
Answer from Jonathan Ray Guru
Be brave and experiment is my advice. Red wine is the most frequent choice, but rarely the best one in my view, the tannins in red wine being apt to clash badly with the acids in cheese. As with all things it’s a matter of taste, but experiments of my own have shown that old white burgundy is often a cracking match with cheese, such as mature Meursault with Lancashire cheese or Chassagne Montrachet with Brie de Meaux. I have also found that fully mature Chablis Premier Cru goes really well with Brillat Savarin. Sweet wines work well too, such as Sauternes with Roquefort, zesty, appley German Spatlese with Stilton, or the best match ever, a marmaladey sweet Tokaji 5 Puttonyos with some aged Gouda. Don’t ignore the claims of beer either, a memorable match being Brooklyn Lager with the Pyrenean sheep’s cheese – Ossau Iraty. And what about whisky?! John Glaser of Compass Box Whiskies pointed me in the direction of having a smoky malt with Stilton or Roquefort and slightly lighter ones with Parmegiano Reggiano. Try anything. If it doesn’t work you’ll know better next time!
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Dec 20, 07
Question from marsha6
DON’T LAUGH, BUT WHAT’S THE DIFFERENCE BETWEEN POUILLY FUMÉ AND POUILLY FUISSÉ?
Dec 22, 07
Answer from Jonathan Ray Guru
Well, the similarities first: both wines are white and dry and both come from France. Very simply, the difference is that Pouilly Fumé is made from 100% Sauvignon Blanc and comes from the Loire Valley, and Pouilly Fuissé is made from 100% Chardonnay and comes from Burgundy.
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Dec 17, 07
Question from mrjones
Is it OK to pour vintage port into a scooped-out Stilton?
Dec 18, 07
Answer from Jonathan Ray Guru
This seems a hideous waste of both port and cheese to me. Besides, I’m firmly of the school that one should slice a stilton and not scoop it out. Scooping just gives you the creamy inside and wastes so much of the rest of it, leading to the it going hard and crusty. I say slice it and enjoy the port alongside. Or even better, have a Sauternes or Beerenauslese with the cheese – a wonderful match – and leave the port until the end to be drunk on its own.
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Dec 17, 07
Question from mrjones
Can you suggest a suitable book for a wine nut's Christmas stocking?
Dec 18, 07
Answer from Jonathan Ray Guru
I reckon that any one of the following three pocket books would fit the bill:
Michael Broadbent’s Pocket Vintage Wine Companion (£15.00 Pavilion Books), an immaculately researched and elegant volume crammed with the Master’s tasting notes on the finest vintages from the last 300 years.
Oz Clarke’s Pocket Wine Book 2008 (£9.99 Pavilion Books), a marvellously useful guide to wine regions, producers, grape varieties, food ‘n’ wine matching – you name it. Tells you everything you need to know.
Wine Report 2008 (£9.99 Dorling Kindersley). Edited by Tom Stevenson and written by many of the wine world’s greatest experts, this assumes in its readers a bit more knowledge than Oz Clarke’s book, with in-depth essays on different regions and topical issues along with nicely opinionated Top Ten Lists, wine science and tips for wine investment.
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Dec 17, 07
Question from Bubbaboo
The local carol singers are coming round tonight. What, if anything, should I offer them, bearing in mind there could be a few children? I can't decide if it's over-the-top to have hot choc AND vin chaude? I have no idea how many are coming and I don't want to be left great vats of leftovers.
Dec 17, 07
Answer from Jonathan Ray Guru
Forget hot and go cold. Go to the supermarket and stock up with as many bottles of Lindauer Brut, a fab sparkler from New Zealand (c£7.99 widely available) as you need, some brandy, angostura, sugar cubes, fresh orange juice and ribena. Nobody turns their nose up at festive fizz and it'll save you having to faff around heating anything up (and warm wine is pretty vile). Bung the bottles in the bath with lots of water and ice. You can then serve the kids orange juice and or ribena and the adults straight fizz; Buck's Fizz (with the orange juice and an additional slurp of brandy perhaps to fight the cold); ersatz Kir Royale (fizz and dash of ribena) or Champagne Cocktails (fizz, sugar cube soaked in Angostura, brandy). Only open the bottles as you need them and there'll be no leftovers.
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Dec 14, 07
Question from mrjones
Any recommendations for a really good, crisp Riesling? Not too pricey
Dec 17, 07
Answer from Jonathan Ray Guru
Riesling is a woefully under-rated grape in my view and there are some lovely examples around at the moment. The following three from Alsace, Australia and South Africa are well worth investigating: 2005 Vins Julien Schaal Riesling, 12.5%vol, France (£7.99; Averys 0845 863 0995); 2005 Peter Lehmann Eden Valley Riesling, 12%vol, Australia (£7.99; Noel Young 01223 566744, Denby Dale Wines 01484 865222, Guildford Wine Co 01483 560647, Abbey Fine Wines 01896 823224)and 2007 Paul Cluver Weisser Riesling, 12%vol, South Africa (£7.99; Jeroboams 020 7730 8108).
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Jan 04, 08
Question from Podette
What's the best way to store Champagne and how long will it keep?
Jan 08, 08
Answer from Jonathan Ray Guru
Treat champagne as you would any still wine and store the bottles on their sides somewhere cool and dark. Doesn't have to be a cellar, but try and avoid the kitchen if you can where temperature fluctuates and strong cooking smells can eventually permeate the cork. If the champagne is still in a box of twelve, leave as it is as the bottles will already be on their sides. Champagne will keep as long as you want it to. Some folk like their champagne young, zesty and vibrant others like it older when it becomes more soft, mellow and buttery. In this respect champagne is like white burgundy (with which is shares a grape - Chardonnay) in that some like it young and some like it old. I know wine lovers who buy NV (non-vintage) champagne to keep for a couple of years before drinking as they like the added maturity. I had the good fortune to taste an extreme example of mature vintage champagne not that long ago when I tried some 1914 Pol Roger which was remarkable stuff, beautifully honeyed and creamy and full of nutty apricot flavours. Being so old the fizz didn't last long in the glass, sadly, but once we tried the old trick of adding a splash of a more recent vintage to the glass (in this case Pol Roger 1988) it fizzed again heroically without losing its own inimitable flavour.
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Dec 27, 07
Question from Loon
What are good and bead years for Sassicaia?
Jan 08, 08
Answer from Jonathan Ray Guru
I adore Sassicaia but can rarely afford it and of those that I've tasted I can't recall a duff one. I'd say that there were no bad years, just slightly less good ones! Of the best, though, I'd list 1988, 1990, 1995, 1998, 2003 and 2004. Enjoy!
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Dec 10, 07
Question from jeronimo
What's your best cure for a hangover? And do speak softly, please
Dec 10, 07
Answer from Jonathan Ray Guru
First of all, try and remember to drink plenty of water and take a couple of aspirin before going to bed. It might just help. Hangovers – aka Irish ‘flu – are caused chiefly by dehydration and low blood sugar levels, so during the morning-after-the-night-before drink lots of water and avoid black coffee (caffeine being a diuretic). Try and get some Vitamins D and C inside you too.
If all else fails, I always find that life looks just a little rosier after the hair of the dog that bit you. In this instance I prescribe either a Bloody Mary or a Heart Starter. If the situation is desperate and the idea of solids (such as a medicinal bacon and ketchup sandwich) makes you shudder, turn the Bloody Mary into a Bull Shot by adding a tin of beef bouillon to the mix. This should provide the nourishment you need until your stomach decides to be a touch more co-operative.

Hangover Cure #1: The Bloody Mary (serves four)
Mix with plenty of ice and serve with short sticks of celery and slices of lemon:
1 litre tomato juice
Two freshly squeezed lemons
One freshly squeezed orange
A tumbler of vodka
A small glass of Amontillado sherry
Tabasco, Worcester Sauce, and celery salt to taste.

Hangover Cure #2: The Heart Starter
Gin, water, liver salts, ice, mixed to taste in a tumbler.
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Dec 04, 07
Question from Loon
I once had an Easy Tiger. How can I replicate that sublime cocktail?
Dec 10, 07
Answer from Jonathan Ray Guru
This is a new one on me! I'm told however, that an Easy Tiger is made up of 3 parts runny honey, 8 parts fresh lime juice and 10 parts tequila, served in a previously chilled champagne flute...
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Dec 09, 07
Question from sinita83
I want to make an old-fashioned punch for Christmas. How do I go about it?
Dec 10, 07
Answer from Jonathan Ray Guru
How about a fine Champagne Punch? The following recipe should serve around 20, depending on how thirsty your guests are.
You will need: 4 ripe pineapples, 1lb of sugar, 1 pint of fresh lemon juice, 4 and a half oz maraschino, 4 and a half oz curacao, 1 bottle of brandy, 1 bottle of Jamaica rum, 8 bottles of champagne.
Peel, slice and cube the pineapples, place in a glass bowl, cover with sugar and stand for 2-3 hours. Add the lemon juice, liqueurs, brandy and rum. Mix thoroughly and leave overnight. Before serving, transfer to a punchbowl with plenty of ice. Once fully chilled, add the champagne. Voila!
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Nov 27, 07
Question from jeronimo
Why are most of the German wines available in the UK so dreadful, when the Germans actually make many wonderful wines?
Dec 10, 07
Answer from Jonathan Ray Guru
I would disagree. There are some wonderful German wines available in the UK if you know where to look. Waitrose and Sainsburys don't have bad lists, but perhaps the best place to go is a fine independent. The following merchants all have excellent selections of German wines and would be delighted to talk you through them.
Try any of the following:
Stone, Vine & Sun 01962 712351
The Wine Barn 01962 774102
The Winery 020 7286 6475
Hedley Wright 01279 465818
Noel Young Wines 01223 844744
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Dec 06, 07
Question from jeronimo
Are wine boxes in inconceivably poor taste?
Dec 10, 07
Answer from Jonathan Ray Guru
If you just want to have stuff to go at or have a big party planned, then why not? You're never going to get bag-in-box Ch. Lafite but the quality can be okay. There always seems to be a faint air of desperation about having one on the sideboard though and it is tricky to measure how much you've drunk.
I believe there is someone in Scotland doing 'bespoke' bag-in-boxes of really pretty good wine. Until I can remember the details, I would recommend Chileno, producers of decent easy-drinking Chilean wines. Their 2006 Sauvignon Blanc and 2006 Shiraz-Cabernet are both available at £15.99 for three litres in Tesco and Waitrose.
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Dec 09, 07
Question from Sophie H
recipe for mulled wine please? not too sweet?
Dec 10, 07
Answer from Jonathan Ray Guru
The best I can do is refer you to the Drink Archive where you can see my answer to sinita83 on Nov 01. I think mulled wine is a terrible thing. Why not serve some delicious chilled fizz instead?!
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Dec 04, 07
Question from Minxy Sue
What is the best recipe for champagne cocktails?
Dec 10, 07
Answer from Jonathan Ray Guru
I think Sophie H's answer is pretty much spot on, although I would use a small lump of white rather than brown sugar (which gives a slightly unbalanced taste in my view). Coat it with a dash of the Angostura, place in bottom of the glass, add two teaspoons of brandy (and Sophie H is so right, it has to be GOOD brandy)and then top with chilled champagne. Again, I strongly suggest using champagne and not cheap cava. It really does make a difference.
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Dec 07, 07
Question from Mark Slemeck
Which wine box provides the best silver foil cushion to float on?
Dec 07, 07
Answer from Jonathan Ray Guru
Depends on your weight and whether you can be bothered to tear off the cardboard covering. I suggest that you stick to Ch. Lafite and invest in a rubber ring...
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Dec 03, 07
Question from jeronimo
I want to buy a friend a really great bottle of wine for his fortieth birthday - and am looking for a wine from 1967 (40 years ago). Any recommendations?
Dec 03, 07
Answer from Jonathan Ray Guru
I hate to tell you, but 1967 wasn't a great year for claret, if that was what you had in mind. It was pretty good for Rhones and Sauternes though. I suggest you get in touch with Jamie Graham at Fine and Rare Wines who have loads of 1967s on their list from Bordeaux, Rhone, Italy and Oporto and he'll be able to advise. Their number is 020 8960 1995.
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Nov 28, 07
Question from mrjones
Can you drink Pimm's in the winter?
Dec 02, 07
Answer from Jonathan Ray Guru
Absolutely! See my answer on Nov 1st and try Pimm’s No.3 Winter (£12.99 per 70cl; selected supermarkets and independents), warmed with apple juice.
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Dec 02, 07
Question from Camilla Morton
What's the pressure inside a bottle of champagne?
Dec 02, 07
Answer from Jonathan Ray Guru
It's about 90lbs per square inch, roughly the same as that in the tyre of an old London double decker bus. And, did you know that the longest recorded flight of a champagne cork from a bottle (as per the Guinness Book of Records) was 177 ft and 9 inches?
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Dec 01, 07
Question from mrjones
MY HUSBAND IS ABSURDLY DISMISSIVE OF AUSSIE WINES, CLAIMING THAT THEY’RE MAINLY CHEAP, BRANDED BUBBLE GUM. I’VE LONG TRIED TO PERSUADE HIM OTHERWISE AND WHILST HE’S WEAKENING I’VE SO FAR FAILED TO LAND THE KILLER BLOW. ANY SUGGESTIONS?
Dec 01, 07
Answer from Jonathan Ray Guru
Try him on Tapanappa from South Australia. A stunning range of wines including a Chardonnay, a Merlot and a Cabernet/Shiraz, made by a collaboration of Aussie legend, Brian Croser, and Old World icons, the Bollinger family (of champagne fame) and the Cazes family (of Ch. Lynch-Bages). They retail for around £30 a bottle and are available at leading merchants such as Farr Vintners, Selfridges, Harvey Nichols, Noel Young Wines, Averys, Fine & Rare Wines, Peckham & Rye &c, &c.
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Nov 29, 07
Question from marsha6
What's the best sirop to use in cocktails?
Nov 29, 07
Answer from Jonathan Ray Guru
I suggest you get hold of Monin’s Grenadine Syrup and Pure Sugar Cane Syrup. £1.49 per 25cl bottle, shortly to be available in Sainsbury’s.
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Nov 26, 07
Question from SylvieG
You recently gave advice on what to drink with chocolate pudding and I loved your recommended Black Muscat. A friend was telling me about something chocolatey called Ruby or somesuch - can you enlighten me?
Nov 26, 07
Answer from Jonathan Ray Guru
I think you’re talking about Rubis, a fortified wine (made from Tempranillo) infused with chocolate (dunno how). Its provenance is rather cloudy (no hint of where it’s from on the bottle, but probably Australia) and I think it’s fair to say that it’s aimed at the laydeez. Something of an acquired taste, being a bit like a chocolate ruby port, it’s only £5.99 per 50cl at Asda, Tesco, Somerfield and Booths, so why not give it a try?
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Nov 26, 07
Question from Vanessa Allen
We only drink port at Christmas and would like some recommendations between £10 and £15. And do I really have to decant it?
Nov 26, 07
Answer from Jonathan Ray Guru
Very simply, the two main types of port are Vintage Port, which ages in the bottle and throws a sediment once mature (and therefore needs decanting) and Wood or Tawny Port, which ages in the barrel and is filtered and bottled once ready (and doesn’t need decanting). Tawny Port tends to be slightly lighter in style than Vintage, with a lovely nutty character and my three current favourites are: Warre’s Otima 10 Year Old Tawny (£10.99; Sainsbury’s, Waitrose, Asda); Quinta do Noval 10 Year Old Tawny (£15.99; Waitrose) and Taylor’s 10 Year Old Tawny (£16.99; Tesco, Sainsburys, Majestic).
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Nov 26, 07
Question from mrjones
I've been enjoying the Oz Clarke/James May wine travelogue and fancy doing something similar. Is there a book that will get me started?
Nov 26, 07
Answer from Jonathan Ray Guru
I’d begin by leafing through Robert Joseph’s wonderful Wine Travel Guide to the World (Footprint £19.99) and see where takes your fancy. And can I come too?!
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Nov 23, 07
Question from Podette
I need to impress a US client with a bottle of something expensive. I was thinking red wine or whisky - any suggestions on the best online buys?
Nov 26, 07
Answer from Jonathan Ray Guru
Depends slightly on your budget. How much do you want to impress your client?! If you do want whisky and are happy to go up to 150 pounds then let me refer you to the answer I gave nixon re the Bunnahabhain. A cracking whisky, rich, rare and wonderful. And your American client might be suitably impressed that it's from Berry Bros & Rudd, a 300 year-old family firm, By Appointment to the Queen, and once home to the Texas Legation to the Court of St. James before the Lone Star State joined the Union. You can order online at www.bbr.com
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Nov 24, 07
Question from nixon
I want to buy a good single malt whisky for my dad's seventieth birthday. He's an occasional drinker, not a conoisseur and thought he'd like an islay of a kind. The budget is up to £150, what can you recommend?
Nov 26, 07
Answer from Jonathan Ray Guru
How about the Bunnahabhain 25 year old single malt from Islay? 148.95 pounds a bottle from Berry Bros and Rudd. Tel: 0870 900 4300. www.bbr.com At that price, they might even wrap it for you...
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Nov 22, 07
Question from Jade G
Olive or a twist in a martini?
Nov 25, 07
Answer from Jonathan Ray Guru
Julie Reiner at New York’s wonderful Flatiron Lounge makes a Martini by pouring two or three dashes of Noilly Prat over some ice in a mixing glass and then straining immediately. She adds three ounces of Tanqueray Gin onto the ice, stirs well and then strains into a pre-chilled glass, garnishing with BOTH a twist and a pre-chilled olive. And it tastes flipping marvellous!
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Nov 19, 07
Question from mrjones
Do Scotch whiskies really age in the bottle?
Nov 25, 07
Answer from Jonathan Ray Guru
No, they don’t. They age in the barrel, and once they’ve been bottled all maturation ceases. It’s not like wine which continues to develop in the bottle.
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Nov 01, 07
Question from Mimi Spencer
What is the best red wine to drink without food? Just for glugging
Nov 19, 07
Answer from Jonathan Ray Guru
Young New World Pinot Noirs (from Oregon, Central Otago or California) are ideal for quaffing on their own, being full of ripe, juicy fruit and generally unencumbered by mouth-puckering tannins. A top quality Beaujolais (not the naff Nouveau, but a fine Moulin à Vent, perhaps, Morgon, Juliénas or Fleurie) lightly chilled from the fridge is also a delight.
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Nov 13, 07
Question from Vanessa Allen
I'm about to order my wine for Christmas. What do you recommend with turkey? And what for Xmas pud?
Nov 19, 07
Answer from Jonathan Ray Guru
I’m a frightful curmudgeon at Christmas and avoid both roast turkey and Christmas pudding if at all possible. That being
said, any turkey is immeasurably improved by a decent wine and I would suggest either a full-flavoured white such as a rich, buttery burgundy from Meursault, say, or a fine Alsace Pinot Gris, or a smooth and silky red (you don’t want it too big or tannic) like a soft, mellow and mature Rioja or a young juicy Pinot Noir from Oregon, Central Otago or California.

As for the pud, a rich, raisiny Liqueur Muscat from Rutherglen in Australia is a cracking match, as is a marmaladey-sweet Tokay 5 Puttonyos from Hungary. Or how about a nice nutty Madeira (not too dry) or tawny port?
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Nov 13, 07
Question from mrjones
Is egg-nog still something to serve at Xmas? Is it really naff? Or cool?
Nov 19, 07
Answer from Jonathan Ray Guru
I wouldn’t say that it was exactly cutting edge, but perhaps I’ve missed something and it’s now retro-chic. Given that the classic ingredients for egg-nog are eggs (natch), milk, cream, vanilla, sugar, nutmeg, brandy and/or rum, I’d say why not buy a bottle of Bailey’s instead and have done with it or, even better, just stick to the brandy and/or rum?
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Nov 19, 07
Question from jeronimo
Can you settle a bet? Which is the oldest champagne house of them all?
Nov 19, 07
Answer from Jonathan Ray Guru
Hmm, depends on one’s definition of ‘Champagne House’. Gosset is the longest-established wine producer in the region of Champagne, dating back to 1584, but Ruinart is the longest-established SPARKLING wine producer in the region, dating back to 1729.
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Nov 19, 07
Question from wendymae
I was told off the other day for drinking dessert wine with cheese. Was I wrong?
Nov 19, 07
Answer from Jonathan Ray Guru
Certainly not! Firstly, how we enjoy our wine is a matter of individual taste and there is no right or wrong way. Secondly, sweet wines (producers hate the term ‘dessert wine’, as they believe it pigeon-holes them) can go beautifully with cheese. Sauternes with blue cheese is a great match, and I still remember a sumptuous Hungarian Tokay I once had with an aged Gouda. And don’t forget, sweet wines can also work well at the beginning of a meal with pan-fried foie gras, for example, or pâté de foie.
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Nov 12, 07
Question from wendymae
What wine would you recommend to drink with chocolate pudding?
Nov 12, 07
Answer from Jonathan Ray Guru
Chocolate is notoriously difficult to match with wine, so don’t expect all sweet wines to work since very few do. The best ones for chocolate are invariably red and one of my all-time favourites is the 2005 Andrew Quady ‘Elysium’ Black Muscat, 15%vol, from California. It works an absolute treat and is widely available at around £7.99 per 37.5cl.

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Nov 12, 07
Question from jeronimo
What does Methode Traditionelle mean on a wine label?
Nov 12, 07
Answer from Jonathan Ray Guru
It is the method (sometimes known as Méthode Champenoise) by which champagne and other top-quality sparkling wines are made, the bubbles being caused by a secondary fermentation in bottle. It distinguishes such wines from those sparklers made by other cheaper methods.
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Nov 12, 07
Question from sinita83
I’m confused by wine tasting terminology. What on earth is the difference between a horizontal tasting and a vertical tasting?
Nov 12, 07
Answer from Jonathan Ray Guru
A horizontal tasting has nothing to do with over-imbibing and collapsing in a heap, but simply refers to a tasting of several different wines from one particular vintage. A vertical tasting is a tasting of one particular wine, but from several different vintages.
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Nov 12, 07
Question from wendymae
I've a big family gathering coming up and am thinking of serving a claret I bought recently - 2001 Chateau Cissac. Do I need to decant it?
Nov 12, 07
Answer from Jonathan Ray Guru
No you don’t, but it’s not a bad idea. There are three main reasons for using a decanter. Firstly, bottles kept for any length of time in a dusty cellar can look dirty and unseemly on a table, with the contents more elegantly displayed in a pretty glass receptacle; secondly, old wines need to be separated from their sediment so that the gunk doesn’t end up in your glass and, thirdly, a red wine’s flavour is generally improved by being allowed to ‘breathe’. Don’t panic if you haven’t got a fancy decanter, use a jug. Or pour the wine into an empty bottle, sluice out the original bottle and pour back.
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Nov 12, 07
Question from wendymae
Screwcaps are OK aren't they?
Nov 12, 07
Answer from Jonathan Ray Guru
Yes they are. They will never have the same charm of cork, and the associated rituals, but their convenience and success in reducing the number of spoiled wines has to be a good thing. Their introduction was very much a New World initiative, and the finest wines from both Australia and New Zealand are now largely sealed under screwcap. Some top producers in Burgundy are also coming out in their favour.
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Nov 01, 07
Question from sinita83
I’M PLANNING A PARTY THIS CHRISTMAS AND WAS THINKING OF SERVING MULLED WINE. WHAT’S THE BEST RECIPE?
Nov 01, 07
Answer from Jonathan Ray Guru
Are you crazy?! There IS no best recipe for mulled wine. Heating up cheap red wine simply gives you heated-up cheap red wine no matter how many bags of spice you bung in to take the taste away. And what’s the point of heating up expensive red wine?
Instead, try Pimm’s No.3 Winter (£12.99 per 70cl; selected supermarkets and independents). This 25%vol brandy-based twist on summer’s classic fruit cup is full of cinnamon, caramel and orange zest flavours. You can serve it on ice with one part Pimm’s to three parts ginger ale (the deliciously natural Fever-Tree ginger ale is best) or, as the producers suggest, gently warmed with one part Pimm’s to three parts clear apple juice. Either way is deeply moreish.
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Nov 01, 07
Question from sinita83
I need some sparkling wine for a birthday bash. I can't afford champagne and daren;t stoop to cava. What do you suggest?
Nov 01, 07
Answer from Jonathan Ray Guru
I couldn’t agree more about cava. We are clearly in a minority, though, for cava comprises some 40% of all sparkling-wine retail sales in the UK, with worldwide sales of some 225 million bottles. As for champagne, the best stuff is expensive but it is still worth shopping around. Majestic, for example, currently has amazing deals with some brands at half price.
But in between cava and champagne there are some lovely, well-priced, méthode traditionelle sparklers to be found, of which my current favourites include: Lindauer Brut NV, 12%vol, New Zealand (£7.99; widely available); Mumm Cuvée Napa Rosé, 12.5%vol, California (£11.99; Majestic, Sainsbury’s); 2002 Graham Beck Brut Blanc de Blancs, 12%vol, South Africa (£12.49; Bibendum 020 7449 4120).
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Nov 01, 07
Question from wendymae
I've just arrived at university and have discovered wine for the very first time. How much should I be prepared to spend on a bottle? My grant is non-existent
Nov 01, 07
Answer from Jonathan Ray Guru
The key is to shop around. On average, the British spend just £3.95 a bottle, which, when you take into account the VAT, tax, duty, costs of the bottle itself, the labels, the cork and the shipping costs, means that the wine inside ain’t worth very much.
I reckon that an RRP of £5.99 is the magic price. At this level you can find wines of real quality, typical of their region, style and grape variety. And, thanks to the myriad of so-called ‘Twofer’ (Two Bottles for the Price of One) or BOGOF (Buy One Get One Free) deals in the high street, this figure is often halved. Split the cost with your flatmate and get a bottle each.
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Nov 01, 07
Question from jeronimo
I drink a lot of New Zealand Sauvignon Blanc, but my friends tell me that I'm in a rut. What about Kiwi Pinot Noir?
Nov 01, 07
Answer from Jonathan Ray Guru
There are some delicious, full-flavoured, silky smooth Pinot Noirs coming out of New Zealand at the moment, mainly from Central Otago in the South Island and Martinborough in the North Island.
In Central Otago, the names to look for include Carrick, Felton Road, Mount Difficulty, Mount Edward, Peregrine, Quartz Reef and Rippon. In Martinborough, top class Pinots come from the likes of Alana Estate, Ata Rangi, Martinborough Vineyard, Palliser Estate and Voss Estate.
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Nov 01, 07
Question from jeronimo
I want to give my husband a wine course for Christmas. Which are the best ones?
Nov 01, 07
Answer from Jonathan Ray Guru
There are a number to choose from. In Scotland, Rose Murray Brown MW (01334 870 731; www.rosemurraybrown.com) runs courses in Glasgow, Edinburgh and St. Andrews (£125 per person for four sessions) as well as hosting foreign trips.
In Suffolk, David Roberts MW (01359 271795; www.davidrobertsdomaines.com) hosts a relaxed and informative six-part Introduction to Wine Course at stately Ickworth House, near Bury St Edmunds, starting each February (£285 per person).
And in London, I would suggest either Michael Schuster’s Winewise (020 7254 9734; www.michaelschusterwine.com) or the Berry Bros & Rudd Wine School (020 7396 9685; www.bbr.com), both of which run several courses aimed at different levels of expertise.
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Nov 01, 07
Question from Mimi Spencer
How do they put the bubbles in champagne?
Nov 01, 07
Answer from Jonathan Ray Guru
It's a secondary fermentation in the bottle; it's all to do with yeast!
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