• Crumbs!


    This snack by Spuntino founder Russell Norman is so darn moreish it should come with a warning…

    This is a preposterous snack that combines the unholy trinity of fat, salt and sugar in one hit, writes Russell. You really can’t get more sin into such a small package but, likewise, you probably don’t need telling how ridiculously tasty it is.

    Now, with that warning out of the way, it is only fair to further warn you that this recipe uses a blowtorch. I am aware that this is not a standard bit of kitchen kit but they’re not too expensive these days and they’re so handy for a variety of tasks, not least for making that perfect crème brulée.




    Candied bacon

    Makes 12 slices


    12 slices smoked streaky bacon

    Maple syrup

    Caster sugar


    1. Preheat the oven to 180C/350F/gas mark 4.

    2. Lay a sheet of baking paper on a roasting tray and place the streaky bacon in regimented rows next to each other. Cover with another layer of baking paper and place a second roasting tray onto the top to create a press.

    3. Roast for 15 minutes in the oven, then lower the temperature to 150C/300F/gas mark 2,
      remove the upper tray and top layer of baking paper and roast for another 15 minutes.

    4. When the bacon looks evenly brown and crispy, remove from the oven and pat dry with kitchen paper.

    5. Allow the rashers to cool for 10 minutes and then brush them with maple syrup. Leave them to dry for 15-20 minutes. Dust with caster sugar and, using a blowtorch, caramelise the sugar on top. Repeat for the reverse.

    6. Let them cool again and serve the rigid rashers upright in a short glass tumbler.

    Credit: Photography by Jenny Zarins

    A Grape Match!

    Bella Luna Amontillado Sherry £6.95

    This snack must be the ultimate in decadence, but also a real challenge for any wine. With Sherry rapidly becoming the darling of aperitifs, I’ve opted for a bold, tangy, nutty style, which will stand up to the powerful and intensely sweet and salty flavours. Amber in colour, with a rich, toasted walnut flavour and a lingering salty tang, which will cut through, but enhance the medley of tastes in the spuntino.


    Celebrating Local With Lyme Bay Winery

    By Angela Mount

    There’s nothing like celebrating local, or even national success in the world of wine, and what better time to do this, than in English Wine Week.  There may still be a few wine lovers out there who aren’t entirely convinced of the credentials of English sparkling wine, but please do read on. English Sparkling wines are world class. Fact.

    The growth in reputation and sales of English wines, and English Sparkling wines in particular, over the last 5 years has been nothing short of phenomenal, with demand soaring off the rictus scale.  From Her Majesty showcasing English fizz at state dinners, to Wills and Kate’s wedding celebrations, English wines have come of age, and rightly so.

    Zoom back in time 15 years, and English wines, in their humble, artisanal, and experimental format, wilted apologetically in the wake of their far more famous European counterparts. Today English wines stand proud, and, particularly for sparkling wines, are right up there, on the world stage, winning international awards, and now producing over 5 million bottles per year.

    It’s even better when the wines come from your own neck of the woods, in this case, the West Country. The Axe Valley in Devon, to be specific; the Lyme Bay Winery.  Lyme Bay was originally set up in 1992, as a cider and mead producer.  Today, whilst still producing these traditional drinks, Lyme Bay is creating waves on the wine scene, with its range of still and sparkling wines.  The team have recently been rewarded with a flurry of awards both at the International Wine Challenge, the world’s most meticulously judged wine competition and at the Sommelier wine awards, where its Classic Cuvee won one of only 5 prestigious gold medals handed out to English sparkling wines.  But the downside with English fizz is the limited production, for all sorts of reasons – scale, and of course our intemperent weather, which this year has caused considerable damage to the vines due to late frosts. So when you see these award-winning wines, snap them up quick, quantity is limited.

    I recently tasted through the Lyme Bay range, and the awards they have won are well justified.  The Lyme Bay Classic Cuvee (was £26.50 now £25.00) is a blend of classic Champagne grapes, Pinot Noir and Chardonnay, with an enticing, creamy richness of flavours, yet balanced by a delicate citrus, green apple and greengage freshness.  It’s absolutely spot on with seafood; if you’re Bath-based or relatively local, head over to the Terrace at the Abbey Hotel, where they are featuring this sparkling delight with a seafood extravaganza every Friday evening on their terrace between 6 and 9pm throughout the Summer.  I sauntered down for the launch last week (fizz and seafood? What girl could resist?), and tucked in to a swooningly delicious selection of seafood bites, all served, on  beautifully elegant 3 tiered afternoon tea stands.  Luscious mouthfuls of tender lobster and sweet mango; creamy crab salad on crunchy, baked pitta bread; tangy crayfish in a bloody mary sauce served in crisp baby gem lettuce leaves; an audacious placing of the freshest of sardines balanced on a triple cooked fat chip with chilli and garlic; a palate-tingling tempter of scallop, lime and coriander ceviche; and finally for oyster addicts, such as me, the saline, mouthwatering freshness of oysters with rhubarb and shallot vinaigrette.  It’s my new Friday evening go to. Seafood and fizz heaven.

    Back to the wines.  My favourite from the Lyme Bay range is the Lyme Bay Blanc de Noirs 2014 (was £26.50 now £25.00), winner of a coveted International Wine Challenge Silver medal. This is serious stuff, super-elegant, lively and poised with an incredible freshness about it, full of bright red berry fruit and citrus, with a green apple tang and true purity of flavour.

    The third sparkling wine is the range is Lyme Bay Sparkling Rose 2014 (was £26.50 now £25.00), a delicately pale, purely Pinot Noir blend, which wafts aromas of rosehips, tangerine peel and cranberries. Taste it, and enjoy its delicacy and brightness; it’s fruity, refreshing, and brimming with summer berry flavours – entrancing in its elegance.

    The other unique thing about Lyme Bay is what great value they provide – I’m used to tasting award-winning English sparkling wines that are in the mid £30s price range; I was amazed to find out that these are on average £10 cheaper, but really deliver on flavour and style.

    But English wine isn’t just about fizz; vineyards in southern England have been producing still wines for years, which are now starting to gain recognition, generally using Germanic grapes, which suit our volatile climate.  Bacchus, Seyval Blanc and Reichensteiner may not be grape names that trip off the tongue easily, but are increasingly gaining recognition for producing great wines in the UK. Lyme Bay are keen to pioneer English still wines, alongside the international success of sparkling wine, and start to build a similar reputation.  If the Lyme Bay Shoreline 2015 (was £14.95 now £13.95) is anything to go by, they’re on the right tracks. Another award-winner, it’s a vibrant and mouth-wateringly fresh dry white, with floral and citrus character, with a zesty tang that just cries out for seafood, picnics, or just a chill out afternoon in the sun.

    For a business that only moved into wine in 2008, and produced its first wine in 2014, the achievements are nothing short of spectacular. If you’ve never tried English wine before, this is the time to do it.

  • The Team's Tasting Selections

    The latest flight of 8 wines has been launched today – and what's more its now completetly FREE! Come on by the Great Western Wine shop in Bath to sample these beauties from Southern Italy and Islands.








    Ken Forrester                       Planeta                                   Planeta Eruzione
    Dirty Little Secret                 Cometa 2015                           1614 Carricante
    £59.50                                   was £25.00 | now £20.50            was £19.95 | now £18.50








    Planeta Eruzione 1614          Planeta                                 Taurasi Vigna
    Nerello Mascalese                Burdese                                Macchia dei Goti
    was £21.50 | now £19.00         was £23.50 | now £21.00          was £32.00 | now £28.00








    Santadi,                                 Papale Oro
    Terre Brune 2012                   Varvaglione 2013
    was £38.00 | now £35.00          was £19.95 | now £18.50

  • When wine meets chocolate

    "Its a tough job, but someones got to do it" is the phrase that sprung to mind when I set off on a quest to find out whether wine and chocolate could live together. Easter is looming and that means chocolate, and lots of it, so it seemed the right time to put this to the test.

    Can the two co-exist? I'm delighted to say that the answer is yes, but choose with care. Just like wine there is great chocolate, but there is pretty horrible, gloopy muck, full of greasy cocoa butter, and not much else too - if that's what rocks your boat, I'd stick with a cup of tea to accompany it.

    There is a world of exciting, artisan-crafted chocolate out there - from all over the world. I recently co-hosted a wine and chocolate pairing evening, with Spencer Hyman, who is as passionate about chocolate as I am about wine, and has set up an online subscription business for true choc lovers called Cocoa Runners. He and his team whizz around the world sniffing out the best bean producers and also the best chocolate-makers; his range is vast, encompassing chocolate bars from Brooklyn to Budapest, Cleethorpes to Saigon.

    For wine, it's all about the grape, the soil, and how you make it; with chocolate it's pretty much the same, which is why Great Western Wine have teamed up with Cocoa Runners to stock a wide range of chocolates, matched with specific wines. The chocolate range is broad, ranging from the darkest, most intense and highest cocoa content bars, to fudgy, creamy and unctuous milk varieties.

    So what works? The old adage is that you need to drink something sweeter than the chocolate itself - easily done, but a bit predictable. After an exhaustive and extensive afternoon of wine and chocolate-matching (I did say it was a tough job), here are my recommendations for you to enjoy the ultimate in indulgences - and yes, red wine can work with chocolate, and does so rather nicely, if you pick the right one. So throw your preconceptions aside and try a few of these with your Easter chocolate fest...

    Dark Chocolate

    This has over 70% cocoa solids, with depth and intensity, it's sweet yet has a balancing bitter note - think oozingly rich chocolate fondant. Rich, spicy red wines can work well here, as the balance between the sweetness and the bitter edge in dark chocolate marries well with an intense, voluptuous drink. Chilean Carmenere can be great, Viña Falernia Carmenere Syrah, 2014 (£13.75) was spot on. In this wine, one third of the grapes are left to dry out to a raisin-like state, which means the wine is richer and takes on an 'amarone' type of intensity, with truffly, mocha notes, powerful enough to balance the brooding intensity of dark chocolate.


    Milk Chocolate

    The world's favourite style; here, the milk content adds to the sweetness and luxuriously creamy texture. Australian-style Muscats generally work well, but can overpower with their exuberant personalities, but my two favourites in this category are lesser well-known sweeties. First up, a glorious sweet red, somewhere between a dessert wine and port. Bertani Recioto 2012, 50cl (£23.00) from Italy is my go-to choice. Its mix of cinnamon, spice, and candied peel, is silky, sumptuous and utterly indulgent. My other top choice was PX Belle Luna (£8.95) - almost syrupy in texture, sensuous and swooningly enchanting, with its decadent raisin, dried fig and toffee character.


    White Chocolate

    People either love or hate white chocolate. Its a mix of mainly cocoa butter, milk and sugar, often flavoured with vanilla. This is where traditional dessert wines work well, with their gentle, honey and caramel edges. Patricius Late Harvest Tokaji 2015, 37.5cl (13.95) from the majestic Tokay region of Hungary is the style to fit the bill here, with its notes of acacia honey, honeysuckle and dried, candied oranges.

    To sum up, wine + chocolate = happiness!



    By Angela Mount - Bath Life Magazine

  • Our Fine Wine Manager Visits Rioja

    It is really very exciting to be invited to visit our two new producers in Rioja, and especially so, since I have never been to the region before.  Beautiful warm sunshine is forecast:  all the more reason to escape a dismal English February for a couple of days.

    Day 1

    The first view of Rioja is underwhelming.  I had been under the impression outside Britain, weather forecasting was always accurate.  I want to get out and snap away at the bee-youtiful mountains as soon as the fog clears, but ‘Dad’ won’t stop the car.  It’s the 1993 family holiday all over again.  Scuffles almost break out in the back seat.



    We are welcomed to Sierra Cantabria by the charming and articulate Eduardo Eguren: winemaker, fount of knowledge and fifth generation heir to the family business.  Eduardo explains that although the grape Tempranillo takes its name from ‘temprano’ (early), high up in Rioja Alavesa it ripens late.  Sierra Cantabria’s highest vineyards are at about 600m elevation, and in 2009 it started snowing before they finished picking the grapes!


    To the Egurens’ new underground cellars.  Mercedes with darkened windows escort our convoy fore and aft. Massive portal at end of canyon cut into hillside. “Mr King, I have been expecting you.”

    This place is jaw-dropping.  Two kilometres of cellars excavated under a hilltop just outside the village of San Vicente de la Sonsierra.  A new winery is being built out of stone excavated from the cellars.


    In the middle of San Vicente de la Sonsierra is the family’s oldest winery – Señorio de San Vicente – which dates back to the 1870s.  Since 1991, it has been dedicated exclusively to the production of just one wine, coming from one vineyard, ‘La Canoca’, in the foothills of the Sierra Cantabria.  The Egurens were keen to nurture the almost extinct Tempranillo Peludo (‘Hairy Tempranillo), which ripens exceptionally late, yields low and produces fabulously characterful and concentrated wine.

    I have never tasted San Vicente before, but I already kind-of know that I will love it.  And I am right.  And the same goes for all twelve wines we taste here – what a phenomenal range.  Wow!

    Just two hours after lunch (it finished at about 6pm), Kirsty and Ana of Ramón Bilbao treat us to the famous ‘tapas run’ in Logroño, where fifty tapas bars jostle in a single block less than 100 paces square.  To avoid competition, each bar specialises in just one or two dishes.  After such a late lunch, the question is:  Can we fit them?  Yes we can!

    I must look unmistakably English, because somebody cannons into me and mutters “perdón, perdón,” a couple of times.  Looking at me he then says “sorry, sorry, sorry!” And I haven’t even opened my mouth.  Has someone put a sign saying “Inglés” on my forehead?


    Day 2

    Ana takes us first to the dizzyingly high vineyard in La Rioja Alta (High Rioja) in which Tempranillo for the ‘Viñedos de Altura’ wine is grown.  Garnacha comes from a vineyard in Rioja Baja (Low Rioja), which is similarly high up.  Confused?  If Ana had hoped to induce vertigo in us, the fog paid to that – you can’t see a thing.




    Over the hill and along some very bumpy tracks is the ancient vineyard planted 100% with Tempranillo, whose fruit is made into the ‘Mirto’ wine.


    A couple of points of interest are a Roman wine press and a chozo – a shallot-shaped hut traditionally used for storing tools and shelter for vineyard workers from summer thunderstorms.




    At Ramón Bilbao’s winery in Haro, we are treated to a tasting of all of their wines, inside a glass cube suspended over a fermentation vat.  Not sure which Bond film took place here.  Yesterday’s tasting is a hard act to follow, but to our delight, this is another ‘wow’ experience.  The style is different here – more succulent and forward – but the wines are also delicious, and there’s some exciting innovation.  Even at today’s exchange rates, they are also very affordable.



    The team – Ed, Kirsty, Graeme, Kate, Matt, Dave (‘Dad’), Kathrine, Freddie and me.

  • In the vineyard with Rodolfo Bastida

    We sat down with Chief Winemaker at Ramón Bilbao, Rodolfo Bastida, to find out what makes him tick.  

    What was your path into winemaking?

    Wine is part of my family, it’s in my blood. My grandfather made wine in Rioja. He had a winery where he’d ferment his own grapes and then sell a quantity in bulk to other wineries. My father sells grapes to other producers in the area. I wanted to study wine because I’m passionate about the hills and the landscape itself, and talking about wine and vineyards is very useful at home. The tradition continues because my brother is a winemaker in the same region, and my wife too. So, naturally when we share a meal together there’s always plenty of wine, and a lot of competition over whose wine we’ll drink to finish the meal.

    So every moment we’re talking about wine. My son too is quite interested – he’s just 12 years old, but whenever we open a bottle of wine we always allow him to try it. But I want him to appreciate and understand the whole winemaking experience, before he thinks about the wine. He comes in the field to go grape picking with us, so he can see the effort that goes into it. I remember so well helping my grandfather press his grapes when I was just four years old. This is really part of our family culture: wine, winemaking, and the vineyards.

    What do you love about working for Ramón Bilbao?

    I love that when you’re making wines you never stop learning; you’re always developing new ideas. I’m very excited about what our research team has been doing, making very interesting things with natural yeast, and wines in concrete tanks. Now we’re testing how microcosms in the vineyard can help produce characteristics in the wines. There’s a very interesting study from University of California, Davis, that explores the relationship between the flavours and aromas you have in your wine, with the microcosms you have in your soil. For the future I think this is going to be very useful.

    I think in the future we’ll be doing similar things to now, but with more information. People often ask, do you think 10, 20 years ago people were making better wines than now? And I always say no, now we’re making better wines than ever before. My grandfather was making decisions only with the knowledge he had in his head, he wasn’t reading and researching, he didn’t know what they were doing in South Africa, or Australia. I think with more culture, and information you can produce better and better wines.

    I’m also very happy with the team we have for managing our different wineries in Spain. For us it’s more important to reflect the personalities in every wine we’re making, and this part comes from understanding every region and championing the terroir.

    What’s your winemaking philosophy?

    The most important thing for me is to put the fresh aspect of each region into our wines. There are plenty of parts of Spain that produce intense wines in terms of colours, and high alcohol. For me, Rioja is ready to make fine and elegant wines. I think things are changing, and there’s more interest in wines that spend long periods in barrels. Consumers are starting to look for these more delicate wines, more than the bombshell powerhouses of years gone by.

    Who are your greatest wine heroes?

    My hero is the grower working out in the vineyard. When you look at his hands, his face, you can see the harsh effect the elements have had on him. I always think of these people who spend their lives working in the fields. This is what inspires me to keep working hard. In Rioja there are lots of villages where they can grow only vineyards – but if one year there’s a frost problem, another year with mildew, they might lose their whole harvest so their family lives with not much. These are the real heroes.

    Why are you proud to call Rioja home?

    Close to the Basque country, Rioja is different to the rest of. The region is very small, but there are a lot of people who pass through the area so when you’re in the street you’ll notice that the people are very open and welcoming. People are always coming and going, so we’re a hospitable folk. We try to make others who are visiting our region comfortable – this is our way of life.

    If you had to pick just three wines to take with you to a desert island, what would they be?

    It depends on the situation. Some days I enjoy a bottle of Crianza because it is very fresh and easy to drink, and you don’t need food. But if you’re cooking a big piece of meat, a bottle of Mirto is fantastic. I also love wines from Ribera del Duero, and Sicilian Nero d’Avola. I love Bordeaux wines, especially from Saint-Émilion. I love the whole culture that you feel in every corner of the city when you’re in Bordeaux – from the chateaux to the whole French qualification system. You can sit down in a simple, inexpensive restaurant, and you’ll be offered a bottle of very prestigious wine, and there’s a whole fanfare around it. In Spain, wine is just part of everyday life, with less ceremony.

    What do you best like to eat with wine?

    I love the pairings we make at the winery; especially the Patatas Riojanas (potatoes with chorizo and red peppers). But I’m also very good at cooking rice, and think I make a nice seafood paella.

    Do you have a nickname when you’re at work?

    Not at the winery, but at home because my father and grandfather both share the same name as me, I am called Rodolfito. Little Rodolfo.

    If you weren’t working in wine, what would your ‘Plan B’ be?

    Nothing, I can’t imagine anything else. Wine is my whole life.

  • The Team's Tasting Selections

    Its that time fo the week again, when the team at Great Western Wine make a selection of delectable fine wines from around the world for you to taste for as little as £1. This week pop in to the Bath shop to taste our fantastic new Rioja wines.

    Happy tasting!

    Sierra Cantabria Rioja Organza

    Producer: Sierra Cantabria, Spain

    Bottle price 75cl: £21.50

    Sample price: £1.00

    Sierra Cantabria Reserva

    Producer: Sierra Cantabria, Spain

    Bottle price 75cl: £19.95

    Sample price: £1.00


    Sierra Cantabria Reserva Única

    Producer: Sierra Cantabria, Spain

    Bottle price 75cl: £22.50

    Sample price: £1.00


    Ramón Bilbao Gran Reserva

    Producer: Ramon Bilbao, Spain

    Bottle price 75cl: £22.50

    Sample price: £1.00


    Sierra Cantabria Colección Privada

    Producer: Sierra Cantabria, Spain

    Bottle price 75cl: £35.00

    Sample price: £1.00


    Sierra Cantabria San Vicente

    Producer: Sierra Cantabria, Spain

    Bottle price 75cl: £35.00

    Sample price: £1.00


    Sierra Cantabria Garnacha

    Producer: Sierra Cantabria, Spain

    Bottle price 75cl: £16.95

    Sample price: £1.00


    Ramón Bilbao Mirto

    Producer: Ramon Bilbao, Spain

    Bottle price 75cl: £39.50

    Sample price: £1.00

  • Crafty Local Beers

    Pop into the Great Western Wine shop in Bath to view our new and exciting range of local craft beers!


    Wiper and True

    Started by Michael Wiper, this ground breaking brewery which now has its home in St Werburghs in Bristol has been a huge influence on the beer scene in the South West and beyond. Batch brew beers mean that the names and styles of each brew vary. Results are always fantastic.



    Electric Bear Brewing Co.

    Electric Bear Brewing Co. is still new but already significant, and is based in Bath. This experienced, award-winning team has created a great range of distinctive and delicious beers for beer-lovers of all sorts, from hop-head craft beer aficionados to real-ale cask beer drinkers.



    Kettlesmith Brewing

    Kettlesmith Brewing Company is a small, independent craft micro-brewery located in Bradford on Avon, just outside Bath. Brewing modern interpretations of a wide variety of beer styles; drawing inspiration from their background in America and England as well as a love of Belgian beer.



    Arbor Ales

    Started in 2007, this eminent Bristol brewery is now very well established and has over 300 beers to it's name within this time. We have stocked a fantastic selection from their wide range of beers that have made their name as a top quality local brewery.



    Thornbridge Brewery

    Thornbridge branded beers were first brewed in early 2005 after the establishment of a 10 barrel brewery in the grounds of Thornbridge Hall in Bakewell. Since then they have grown into an iconic brewery, and we’re listing some of their core and most well-known beers.



    Lost and Grounded

    Absolutely brand new, Lost and Grounded Brewers is a brewery in Bristol, UK. Started brewing only in July 2016!  They are fascinated by the precision of German brewing and the idiosyncratic nature of Belgian beers, and make a great selection of interesting and excellent beers.


  • Make it at home with Morgenster

    Ingredients (serves eight)

    - 170 gcaster sugar

    - 230ml milk

    - Finely grated zest of 1 lemon

    - 1 vanilla bean, split and seeds scraped

    - 100ml Morgenster Extra Virgin Olive Oil

    - 3 teaspoons sambuca

    - 2 eggs, lightly beaten

    - 1⅓ cups (200 g) self-raising flour

    - ½ teaspoon bicarbonate of soda

    - 7–8 apricots, cut into quarters

    - Flaked almonds, for sprinkling

    - Fresh ricotta and honey, to serve (optional)


    1. Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 27 cm x 21 cm rectangular or 21 cm square cake tin (or line it with baking paper).

    2. Place the sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.

    3. Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting. Serve just as it is or with honey drizzled ricotta.

  • Greetings from Chateau Ste. Michelle

    Tell us the story of the winery.

    Chateau Ste Michelle is the founding wine producer in Washington State. It is also the most acclaimed.

    What's your nickname when you're at work?

    NNothing that’s repeatable!

    What's your winemaking philosophy?

    Taking new world fruit, making wine with a nod to European tradition and letting the magic of Washington State shine through.

    What's your favourite cocktail?


    Tell us about your most memorable food and wine moment.

    Tasting a first growth for the first time in a restaurant as an 18 year old. It was Chateau Margaux 1982 - my light bulb moment.

    You’re a castaway and you can only take three wines, one book and two luxury items with you - what are these and why?

    Three Wines 

    Eroica Riesling, Col Solare and Stag's Leap Wine Cellars Fay.

    One Book 

    The Secret History - Donna Tart.

    Two Luxury Items

    Music and phtographs (an ipad??).

    If you weren't working in wine, what would your 'Plan B' be?

    Being a Scotsman I've always liked the thought of the whisky business.

    You can cook for three guests (living or dead): who are they, and what would you cook them? Also give us a run-down of what you'll be drinking.

    Richard Burton (Actor), Greg Lemond (cyclist), Kim Basinger (I'm a man of a certain age). I'd cook something simple to share  and I'd let the guests run riot in my cellar with a Coravin, tasting and drinking whatever they like.

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