The Thrill of Un-wooded Chardonnay

I remember being put down by the late great Graham Beck whilst my admitting an appreciation for the crisp, steely wines of Chablis. “Waste of good Chardonnay, is Chablis,” said Graham, gruffly, while lifting the tumbler of Dimple Haig to his broad mouth, ice chiming in the crystal. “In Chardonnay it’s a case of no wood, no good. A waste of time.”

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Steak to my Heart

Like football teams, fishing reels and expletives, every man has his favourite steak-house. One eatery where the smell is that of animal flesh being expertly grilled, the atmosphere unfettered by any sign of gastronomical pontification or superiority and where the knowledge prevails that what you are going to eat is bloody, meaty and good.

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Watching Chardonnay Artists at Work

Anybody doubting whether wine is art should be a fly on the wall when winemakers get together to ascertain the merits and the components for making up a certain blend. I always find this an enriching experience, validating my conviction that wine does and always should stand apart from all other alcoholic elixirs.

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