The Festival of Light promises to be even more extraordinary than ever, as you’re invited to step into The Wondrous Worlds of Roald Dahl as the lantern festival returns
This winter, The Festival of Light at Longleat will bring Roald Dahl’s much-loved stories to life.
Launching on November 5th and running throughout the festive holidays until January 8th. The Wondrous Worlds of Roald Dahl features a host of the acclaimed author’s most iconic characters. Including The BFG, Willy Wonka, Matilda and Fantastic Mr Fox.
Working in partnership with The Roald Dahl Story Company, Longleat is creating 23 stunning lantern scenes. These will narrate his much-loved stories as part of the Wiltshire attraction’s renowned The Festival of Light.
This year’s fantastical festival is the biggest and most ambitious to date. With over 800 individual lanterns, some more than 15-metres tall. Set against the historic backdrop of Longleat House, formal gardens and ‘Capability’ Brown landscaped parkland.
Visitors can wander through Giant Country, see Sophie in the BFG’s Cave, and accompany them on their visit to Buckingham Palace.
What to expect
Step inside the gates of Willie Wonka’s Chocolate Factory to meet Charlie, Mike TeeVee, Violet, Veruca, Augustus Gloop, and the Oompa Loompas.
Head over to Half Mile Pond to watch James set sail for New York, on the Giant Peach and brave shark-infested seas. Accompany Matilda to Crunchem Hall to meet the fearsome Miss Trunchbull. Finally, join Bruno, as he comes face to face with the wicked Witches.
The illuminated outdoor trail also features key scenes from Esio Trot, The Twits, Fantastic Mr Fox, George’s Marvellous Medicine, The Enormous Crocodile, and The Giraffe and the Pelly and Me.
Other highlights include a three-metre-tall book tunnel, The BFG Flight Tunnel and a giant stack of Roald Dahl’s books in Main Square.
The festive fun continues with Longleat’s famous 15-metre Enchanted Christmas Tree Show and Santa Train – separate booking needed.
Tickets to The Festival of Light include the Winter Safari Drive-Through, Enchanted Christmas Tree Show. On-foot animal attractions including Koala Creek, Jungle Cruise and Family Farmyard, Adventure Castle, Rockin’ Rhino, Jungle Cruise and the Hedge Maze.
Archie Tracey the sprocker spaniel tucks into some premium ready meals from HugMyDog…
My mummy & daddy really ruv me! Even though ready meals aren’t on the menu for them right now, I’ve been really lucky to chomp some tasty treats from HugMyDog this week…
I have a sensitive tummy, so they have to be really careful with that they feed me. Even though Mum is veggie, she knows I love good quality meat, and the Beef with Sweet Potato meal was just the ticket!
These packets come in handy packets that go ping! In the microwave, then it’s a waiting game for them to cool down and get my chops into. Either in one go or else for breakfast, lunch and dinner. I’m not a greedy doggie (honest) so I had mine in portions.
The chicken with carrots and pork with apple were also just what the doctor ordered! Literally, because Mum was really happy that has a minimum meat content of 70% and is made from prime cuts of meat which are good enough for humans. And they’re bone-free, without any grains, legumes, or fillers, just wholesome and nourishing ingredients, including prebiotics, vitamins and minerals.
“No one wants a bummed-out doggy, do they?! Ruff!”
I’m here to tell you – on behalf of my friends in the pet community – that it’s very important our health is taken seriously! We’ll end up costing you more in the long run if we get poorly. So decent food like this is a good idea. There’s scientific proof that food like this will help our day-to-day health, and longevity, plus our mood. No one wants a bummed-out doggy, do they?! Ruff!
Sara Pearson, a joint founder of The Hug Pet Food Company, says: “Historically, pet food choices have been wet (tinned), dry (kibble), ready-cooked or raw. In the same way you would not dream of feeding your baby solely on a diet of tinned or dried food. It applies equally to a much-loved dog. The new urban pet owners have come into the market with fresh eyes and understand that feeding their pets properly with a good and wholesome diet can extend life, minimise illness and generate health and happiness. HugMyDog has been developed specifically to meet this demand”.
Cathy Gayner’s Recipes from Le Rouzet – An English Cook in France, is out now, in aid of Age Unlimited. Here’s a taster…
Walnut tart
Prep time: 10 mins
Cooking time: 30 mins
Serves: Four generously
Ingredients
For the pastry:
• 110g butter
• 140g flour
• 30g icing sugar
• 1/4 tsp ground cinnamon
For the filling:
• 20g butter
• 200g golden syrup
• 100g walnut halves
• A pinch of mixed spice
• 100g mixed peel
• Four madeleines (or soft amaretti), crumbled
• One egg, beaten
Method
This is very much part of Le Rouzet menus in the early autumn, when our walnuts are beginning to ripen and every tree seems to have a red squirrel perched in it, noisily eating our supply. It’s like a sophisticated treacle tart, but not heavy, and is really worth making, even if you don’t have large quantities of walnuts to use up.
Put all the ingredients for the pastry into a food processor and mix until the dough forms a ball. Press the dough into a 20cm tart tin with a removable base. Prick the pastry all over really thoroughly, even up the sides (this will prevent shrinkage), then chill in the fridge.
Cook in a preheated oven at 180C/ fan 160/ gas 4 until golden.
Melt the butter and syrup in a pan and stir in all the other ingredients. Pour into the pastry case and cook at 190C/fan 170C/gas 5 for 15 minutes.
Cool in the tin but as soon as you can, loosen the edges of the tart or it will get stuck. Serve with crème fraiche.
Cheese biscuits
Prep time: 10 mins
Cooking time: 10 mins
Makes: 40
Ingredients:
• 250g extra-mature Cheddar, cut into chunks
• 250g salted butter, straight from the fridge, cut into chunks
• 250g plain flour
• Tabasco
• Dijon mustard
• Salt & pepper
Method
I have dozens of recipes for cheese biscuits, but these are the ones the family insist on and I always have some in the freezer, ready to bake.
These amounts fit into my food processor perfectly; don’t be tempted to do more in one go, as it just won’t mix properly.
Put the cheese, butter and flour into the food processor and add 12 shakes of Tobasco, a heaped tablespoon of mustard, 25 grinds of pepper and two teaspoons of salt. (This is just a guide!).
Whizz all this up in the food processor and, as soon as the mixture forms a ball, stop and divide it into three parts.
Lay out three large bits of cling film and put a ball of cheese mixture on to each. With damp hands, roughly shape each ball into a sausage. Then roll up each parcel in the cling film and holding one end tightly, with the other hand, the thumb and first finger forming a circle, ease the dough along
the cling film, so you have a long, even sausage measuring about 30cm long
and 5cm across.
Freeze these parcels until you’re ready to use them (don’t attempt to cut them unless they are very cold; they will end up squashy). When you’re ready to cook, take the parcels out of the freezer and heat the oven to 200C/fan 180C/gas 6. By the time they have reached the right temperature, the cheese sausages will have thawed enough to cut into 2cm slices.
Line a tray with baking parchment and arrange the slices on it. Cook for about 10 minutes until golden brown; you can move them on to a serving plate straight from the oven without them coming to any harm.
They are best eaten on the day they are cooked, but if you have any left over, they freeze beautifully.
Enjoy our recipes? Show us your creations on social media with the tag #RArecipes
Mark Gregory returns to RHS Chelsea Flower Show 2023 with a “Plot To Plate” haven for Savills
“King of Chelsea”, Mark Gregory, is set to return to the RHS highlight for 2023 with a “plot to plate” garden for Savills.
The Savills Garden will be his 108th Chelsea show garden and marks his return to design in his 34th consecutive year. The Savills Garden is set within the grounds of a country hotel. Revealing an intimate walled seasonal potager, with the show’s first ever working kitchen at its heart.
“The garden will be a feast both for the eyes and for the palette”
Mark said: “I am incredibly proud to have designed this garden for Savills. I think it will speak to a lot of people and has, at its core, elements that are very close to my heart. A beautiful space, created considerately, that brings people together to enjoy fantastic food and great times. The garden will be a feast both for the eyes and for the palette, demonstrating that productive gardens can be both elegant and delightful.”
Designed to demonstrate an “edimental” planting theme, combining edibles and ornamental planting, the garden provides inspiration for a “plot-to-plate” alfresco dining experience. Ingredients will be foraged from the surrounding living larder and used to prepare delicious meals for the guests to enjoy in the adjoining dining area. Cementing the relationship between grower, guests and chef.
Visitors are invited to immerse themselves in this tranquil retreat, resting beneath a mature tree, taking time to reconnect with nature, enjoying the formal planting, whilst anticipating the taste experience to come. The aim of the space is to help change the way we think about our gardens, the way we eat and source our food. And to share ideas and knowledge that can be introduced into even the smallest of plots.
This evocative and aromatic garden will capture the sights, smells and tastes of a productive garden while also delivering a beautiful, elegant space and a haven for wildlife.
Following the show, in keeping with its sustainability commitment, Savills will work with the Shaw Trust, a national charity running employability programmes and complementary services for people with complex needs, to relocate the garden. It will be replanted at Meadow View House in Nottinghamshire for their residents to enjoy.
Additionally, Savills will work with existing charity partner Rethink Food, an organisation focused on educating school children on food security, to share learnings from the garden.
Richard Rees, Savills MD, said: “We are excited to be returning to Chelsea with a garden design that touches on so many themes that are core to the future success of our industry and gives us the opportunity to bring to life our commitment to promoting sustainable development. It’s impossible to overstate the importance of nature in our lived environment. Whether in an urban or rural setting, and Mark Gregory, five times Chelsea Gold Medal winner, has designed a garden that will be both stunning to the eye and packed full of learnings for us all.
“I look forward to seeing the garden relocated post show in conjunction with the Shaw Trust. An organisation committed to challenging inequality and breaking down barriers to enable social mobility. We also welcome the opportunity to further develop our employee engagement with Rethink Food, and to exploring with them issues around food production and food miles, sustainability and the learning and sharing of knowledge.”
Oscar-winning actress Hayley Mills, 76, talks about life & loves ahead of starring in The Best Exotic Marigold Hotel at Woking’s New Victoria Theatre, 15th-19th November
Q. You’ve had such a varied career. What have been your highlights? “The first film I ever made was Tiger Bay with my father [John]; a masterclass in film acting. I didn’t go to drama school, which I probably should have done later, but I was lucky to work with some incredible actors, my father included. I’m also very proud of some of the plays and musicals over the years. I love a challenge because it frightens the life out of me.”
Q. Do you feel enough stories are being told about the older generation? “No. People think ‘old people are boring’. But I’m in my 70s and I don’t feel as if I am that age, and I realise that’s how other old people feel too. We don’t feel old at all. [Laughs] We just look it and that’s why we all avoid the mirror.”
Q. What attracted you to The Best Exotic Marigold Hotel? “I loved the script and there wasn’t a shadow of a doubt about wanting to do it. I love the play, the writing, the part and I’m mad about the director Lucy Bailey. It’s a wonderful play and Deborah Moggach is a great writer. Like most people, I had seen the film and there’s something about the story that just gets you. It’s very truthful. It’s a reminder that where there’s life there’s hope.”
There’s something about the story that just gets you. It’s very truthful. It’s a reminder that where there’s life there’s hope.
Q. Can you relate to Evelyn, the character you play? “Absolutely. She’s such a beautifully written character and I can relate to her age, plus the fact we all look back on our lives realising we’ve made mistakes. One of my least favourite songs is Frank Sinatra’s My Way. It’s so smug! Who can really say ‘Regrets, I have a few but then again too few to mention’? You’d have to be in your own very selfish bubble.”
Q. Dame Judi Dench played Evelyn in the film version. Is it daunting in her footsteps? “If I dwelled upon it then yes, but I don’t. I briefly thought about watching the film again but I decided ‘no’. She is such a wonderful actress and I couldn’t begin to play it the way she does. That’s what is so fascinating about this business: everyone brings their own experiences and understanding to a role. But Judi is a consummate actress. I could watch her all day, even reading the telephone directory.”
Q. Can you relate to the theme of starting over or have you had a pretty steady ride? “[Laughs] Come on! Life is not a steady ride for anybody. My goodness, there are peaks and valleys, ups and downs, feast and famine. You have to weather the storms.”
Q. Have you worked with any of your co-stars before? “I haven’t. I’ve known Rula [Lenska] for years from bumping into each other but I’ve never worked with her. I’ve seen Paul Nicholas’ work over the years but not worked with him either. It’s fun meeting people you’ve admired and getting to be in a show together.”
Q. What do you hope audiences take away from seeing the show? “I hope they’ll feel infused with optimism and hope about the future as well as the belief that life really is what you make it. There are so many things dragging us down in the world today. We’re going through dire straits but then when you look back over history you see what people went through in the First and Second World Wars, the Depression, what have you. The world has gone through some very tough times but I believe in the goodness of the human race.”
Get your tickets for The Best Exotic Marigold Hotel at Woking’s New Victoria Theatre
Dr Marion Gluck, Hormone Expert, and Founder of The Marion Gluck Clinic explores the different treatment options available for anyone experiencing menopause or perimenopause symptoms.
With October being Menopause Awareness Month, and many women experiencing debilitating symptoms that make carrying out everyday tasks difficult, it’s important that women know there are treatment options available, and they needn’t suffer in silence.
Synthetic HRTs made from estrogens derived from horse urine, or synthetic oral estrogens are still available on the NHS but are not the optimal choices. The British Menopause Society recognises that bioidentical HRT is the gold standard form of HRT, which is derived from plant sterols such as beta-sitosterol and diosgenin from Mexican yams. Bioidentical and body identical hormones are exactly the same but body identical refers to the regulated standard dose treatments available on the NHS, and bioidentical refers to the personalised HRT from a compounding pharmacy.
As a menopause doctor, I prefer to prescribe compounded Bioidentical Hormone Replacement Therapy (BHRT) and regulated body identical HRT where appropriate, depending on each individual client. BHRT differs from synthetic HRT as bioidentical hormones have an identical molecular structure to the naturally occurring hormones which are produced in the body. Whereas synthetic hormones are structurally different and do not have the same physiological reaction.
Comparing body identical and bioidentical hormones
Although body identical and bioidentical hormones are made with similar ‘ingredients’ there are differences between the two. Including the manufacturing process, dosage, delivery, and which hormones are available in terms of estradiol, progesterone, DHEA, and testosterone. For example, body identical progesterone is only available as utrogestan which is an oral capsule rather than a cream. The availability of suitable testosterone preparations for women is also limited.
Body identical hormones are produced by large pharmaceutical companies in regulated, set doses and application methods, and while this one-size-fits-all approach works for some patients, the dosage and application of body identical hormones cannot be altered to cater to those with more specific needs.
On the other hand, BHRT can be compounded into a personalised dosage and in different application methods, creating a better solution, with fewer side effects, for many women. Women can choose to have their medication as a cream, sublingual drop, or lozenge, making the treatment fit with their lifestyle and preferences. BHRT is also usually prescribed in much lower dosages than regulated hormones, meaning women experience fewer side effects and can enjoy feeling themselves again in a much shorter timeframe. With BHRT, shortages are rarely faced as individual prescriptions are made in the compounding pharmacy.
BHRT is prescribed in personalised dosages, based on thorough testing, and produced to order. This means that the pharmacy (which must meet industry standards for purity of Active Pharmaceutical Ingredients and Good Manufacturing Practice) is able to prepare custom doses and application methods to address the individual needs of a patient.
“Women around the world face an ongoing needless struggle with hormonal issues. I have made it my life’s work to raise awareness about the treatment and holistic changes that can help them feel themselves again”
As we’re living longer and working later in life, menopause is something that needs to be discussed and women need to feel they have choices in their treatment plans and control of their wellbeing. For too long we have suffered in silence, and it doesn’t need to be this way. There are effective and safe treatments available to women who are experiencing debilitating symptoms such as brain fog, palpitations, anxiety, and sleep deprivation. Whether a woman chooses HRT, body identical HRT or my pioneering method of BHRT, I am on a mission to raise awareness, champion getting life-changing treatment, and offering women choice.
Round & About’s resident wine columnist gives his top picks of Champagne which are worth a pop!
Hello. I’ve just returned from my latest foray into the wonderful world of wine, this time a visit to one of my favourite regions, Champagne. To many champagne is a by-word for celebration; the wine with which to mark life’s highlights. While I wouldn’t disagree with this sentiment, that is to overlook champagne’s place as one of the great wines, one that can be enjoyed with food or as a celebration in itself.
In my latest column for Round and About, I’ll give you a brief guide to this fascinating region, its styles, and run down of my top ten champagnes. So, without further ado, let’s talk chalk.
Champagne: Beauty isn’t skin deep
Take a former inland sea, a hill with delusions of grandeur, trillions of dead fish, a good supply of trees, and place them in cool, north-western France, and what do you get? You get the world’s greatest sparkling wine region, Champagne.
Beneath a thin layer of largely poor soils, lies meters of ancient chalk. It’s this chalk that allows grapes to ripen in what would otherwise be (pre-climate change) an inhospitable place for vines. By leaching heat and storing water, the vast chalk deposits that underlay the region, Champagne manages to get chardonnay alongside the black grapes of pinot noir and pinot meunier to ripen and produce its wondrous wines.
For many of the top champagne houses – names such as Taittinger, Ruinart, Moet & Chandon, and Gosset – the chalk plays another vital role in the creation of these singular wines: ageing.
In the 5th century Roman settlers planted vines here. The name Champagne derives from the Latin’ campania’ in reference to the rolling hills of Campanula near Rome which the area resembles. When they arrived, they discovered very little in the way of building materials on the surface and so they started to dig. They soon discovered the vast deposits of chalk which they excavated to build cities such as Reims and Epernay, leaving behind huge subterranean caves – the ‘crayeres’ as they are now known – in their wake.
Today, many of these are used to house champagne while it slowly matures. Given the crayeres impressive depth – some go down over 30 metres – they provide the continuously cool, vibration-free environment the wines need as they develop.
Time is an essential element in the production of champagne. Even non-vintage wines, those blended from several harvests, received at least 18 months of bottle ageing prior to release, and vintage wines, ones from a single year, needing at least 3 years. And when it comes to rare cuvee de prestige wines such as Taittinger’s sublime Comte de Champagne or Gosset’s Celebris, a decade or more of ageing may be required.
Champagne’s Grapes and Styles
Given the wine itself is white or rosé, it may come as a surprise to you that most wines are made with black and white grapes. Around 75% of champagne’s grapes are black, the rest being made up of chardonnay.
As the juice of almost all grapes is white when pressed, the colour comes from contact with skins, and while there are seven authorised varieties in Champagne, the three most important vines are:
Chardonnay – which produces mineral-rich wines with wonderfully pure fruit, fragrance, and aromas
Pinot Noir – an aristocratic red grape that gives acidity, backbone, depth, and body to the wines
Pinot Meunier – rarely seen elsewhere, pinot meunier adds fruitiness and roundness to the finished blend
In terms of styles, that is largely in the hands of the winemaker and even wines produced from similar blends – the ‘cepage’ – can deliver markedly different wines. Try a bottle of Taittinger’s Prelude with its ripe, peaches in syrup fruit, subtle yeasty undertow, and generous weight beside Gosset’s equally long-aged Grande Reserve and you’d be forgiven for thinking the wines were made in different regions. The Grande Reserve is high-toned and fresh, with a piercing citrus flavour that’s softened by a rich seam of red berries and creamy yeast.
In terms of labels, the following are the styles you are most likely to see:
Brut – this is a dry wine which has a limit to the amount of sugar that gets added to the wines – the ‘dosage’. In the case of a Brut wine, this is less than 12g of residual sugar per litre. Brut is a movable feast, however, and some Houses have residual sugar levels that are close to the limit while others, such as Gosset, tend to be far lower
Demi-Sec – this is an off-dry champagne that is often served as an aperitif or with deserts
Blanc de Blanc – white wine made from white grapes; this is invariably 100% chardonnay. Most of these wines are good for early drinking while the fruit is young and bright, but given the structure of Champagne’s chardonnay, some blanc de blanc can age wonderfully. Taittinger’s Comte de Champagne is routinely aged for a decade before release and will reward another decade or more of cellarage. I’ve enjoyed venerable bottles of Ruinart’s R de Ruinart Blanc de Blanc, and my recent encounter with the sublime Gosset Blanc de Blancs show it’s a wine that has time on its side
Blanc de Noir – made exclusively from black grapes, blanc de noir is an odd category. Much of the cheap (and let’s face it, nasty) supermarket champagne is blanc de noir and is made almost exclusively from pinot meunier with the aim of being drunk young. At the other end of the scale, you have wines such as Bollinger’s Vielle Vignes Francaise or Krug Clos d’Ambonnay which combine extraordinary power, depth, and concentration and are amongst Champagne’s most revered (and expensive) wines
Rosé – in Champagne this is invariably bone dry and can be made in one of two ways. The first is to allow the grape to come into contact with the black grape skins and bleed its colour into it the must – the ‘saignee’ method. The alternative is to add around 15% of red wine to the white
Champagne’s Best 10 Wines
The following is my top ten and is based on a combination of excellence, value, and availability. It would be easy for me to reel of the off top ten greatest champagnes I’ve ever had, and some of them are included on this list. But unless you work in the trade or have a bank balance the size of Moet’s marketing budget, listing the likes of Krug’s Clos de Mesnil 1982 (£3,300) isn’t that helpful.
Now, the following represents ten wines that show champagne’s diversity, styles, and that its brilliance doesn’t have to be reserved for special occasions:
Taittinger Comtes de Champagne (£150 Waitrose) – Comtes is an astonishing wine. 100% chardonnay – so a blanc de blanc – logic would suggest that it wouldn’t stand up to a decade of aging before release, let alone that it would cellar well for years to come. Equally how does a chardonnay have such intensity, complexity and depth of flavour? Comte’s nose is flowers and white berries with a whiff of creamy yeast. On the palate it begins as a gentle vanilla mousse, but this soon builds as tones of apple, preaches in syrup, minerals and brioche flood in. Yes, it’s expensive, but in terms of quality phenomenal and is well-priced when viewed against its peers.
Gosset Grand Rosé (Ocado £60) – Gosset’s wines are intense, precise, capable of seemingly endless ageing, and wonderfully sophisticated. Their Grand Rosé is pale pink, with a nose that combines fresh summer berries, pear drops, and yeast. In the mouth it’s clean, tangy and fresh with an underlying richness and power. This is a wine for the mind as well as the mouth, and I would urge any wine lover to try it.
Vilmart Grands Reserve (The Champagne Company £35) – Vilmart is a small, high-quality house that takes a Burgundian approach to making wine. Visit winemaker Laurent Champs and you’ll find a small, pristine cellar that’s lined with new oak barrels. Oak ageing is at the heart of what Vilmart does, and it imparts a richness and weight to their wines, giving a creamy mouthfeel without smothering the fine red and white berry fruits.
Taittinger Prelude (The Champagne Company £48.50) – while the Taittinger Prestige Rosé (Majestic £44.99) was named as the ‘Best Rosé’ by Good Food Magazine in 2022, the Prelude is probably my favourite Taittinger. Such is my ardour for this glorious wine, that at my recent visit I passed up a second glass of Comte de Champagne 2012 (lovely, but so young) in favour of this. Prelude is aged for six years prior to release, and this gives the Grand Cru chardonnay and pinot noir fruit time to mellow and soften. Mid-gold, the nose is a complex blend of yellow autumn fruits, honey and citrus. In the mouth it’s weighty and ripe, but with that signature Taittinger elegance.
Roederer Brut Premier (£35 Majestic) – I first encountered this while working at Harrods as part of a tasting that included every champagne in the shop – over 100 wines. This was a standout for me and remains one of my favourites. The ripe, peach, apricot, and citrus nose gives way to rich, weighty, brioche and red berry palate that oozes class and refinement.
Alfred Gratien (£38 Vinatis) – Alfred Gratien is one of a few Houses that still age their wines in oak – other notable Houses include Krug and Bollinger. The barrels in question are old and the idea isn’t to add a vanilla flavour, but to allow micro-oxygenation (apparently) that imparts a richness and roundness to the wines. Richness is certainly a key trait. These are super-ripe, luxurious, sumptuous wines with a baked apple tone that’s balanced by minerals and a touch of salinity.
Adnams Selection Rosé (Adnams £33.99) – there’s a lot to be said for own-label or buyers’ own brand champagnes. In many cases these wines are from prestigious Houses who create bottlings for merchants. This is definitely one of the best I’ve ever had. It’s made by Blin, an excellent, but not that well-known House, and gives you a lot of wine for your money. Deeply pink, the nose is an enticing blend of red berries, citrus, and brioche. The palate is broad, rich, and satisfying but with enough freshness to keep it balanced.
Billecart Salmon Rosé (Laithwaites £60) – I first bought ‘Billy Rosé’ as we call it as it had a pretty bottle, and pretty is a good way to describe the wine. The pretty in pink colour is flecked with amber highlights, while the nose is a complex, fragrant blend of black fruits, rose petals, and yellow plums. The palate is soft, silky and loaded with strawberries and raspberries, minerals and a lovely yeasty finish. This is a great champagne to serve with lamb, salmon, and chicken.
Pol Roger Brut Reserve (Waitrose £39) –Pol Roger was Winston Churchill’s favourite champagne, and their cuvee de prestige is named in his honour. This is a traditional style of wine that never disappoints. The nose combines intense berry fruit with brioche and white flowers. The palate is taut, refined, and gives the sense of everything being where it should be giving a perfect balance to a rounded, yet clean tasting wine.
Dom Perignon (£160 Sainsbury’s) – despite its vast production and rising price, this remains an excellent wine. Best drunk a few years after release, Dom Perignon is a charmer of a wine. Its appeal lies in its complexity, which is admirable, and it offers a classic ‘biscuity’ nose that combines berry fruit with yeast and honey. The palate is typically rich and rounded, with noticeable flavours of Mirabelle plum, raspberries, peaches, and offers a long, complex finish.
Until next time…
Well, I hope that’s whetted your appetites for all things Champagne. Next time I’ll look at some reds that will make the long autumn evenings seem just a little too short.
Enjoy walk, foraging, local & literary history, cream tea, garden tours and more as part of Chilterns Walking Festival, 15th-30th October.
The tenth Chilterns Walking Festival features a programme of more than 50 walks and local events to help you enjoy the autumn splendour, the golden beech trees and hedgerows bursting with colour.
Highlights include Pipsticks walks on the day before All Hallows Eve for a spooky walk along the River Thames and lots of ghostly tales from the riverbank! Or take a Walk on the Dark Side with an exhilarating stroll through Bones Wood and Crowsley Park, tuning into the sounds and sights of the night, and ending at the pub for hot chocolate.
50 walks and local events to help you enjoy the autumn splendour
There’s also a foraging walk among the magnificent sweet chestnut trees to learn about and enjoy the bountiful autumn fruits of the forest. Literary walk discovering” in south Oxfordshire including the house where he once lived.
Discover and walk some of the ancient routes which criss-cross the Chilterns, exploring Drovers routes and the Slow Ways historic routes. There’s a nature walk at Aston Rowant to celebrate the 70th anniversary of National Nature Reserves. Join the rangers to see the wildlife that makes them so special, finishing with tea & cake.
Tour guide Bobbie Latter will take you on a guided walk around historic Marlow, followed by a hands-on lace-making experience and a delicious afternoon tea. Plus there are map reading courses, pub walks, local produce tasting, historic garden tours and much more.
Round & About’s resident wine columnist gives his top picks for the new season – mellow wines for the mellow season!
Hello. As a wine lover, I’ve always liked autumn as a season. Unlike winter or summer, where the weather and food tend to prescribe reds or whites, autumn, with its early warmth and latter chill, offers a much broader palate to work with.
As Keats put it, doubtless, after a glass of wine (or something altogether stronger knowing what the Romantics were like), this is the ‘Season of mists and mellow fruitfulness’ and the following suggestions make for the perfect accompaniment to this golden transition.
First up is a white from Portugal, The Lisboa Valley Selection (The Wine Society £7.95). Portuguese reds have been a favourite of the wine trade for some time now, but the whites have never quite caught people’s attention. I tried this for the first time last year, and it’s become a regular in our house. Offering an intriguing combination of freshness – grapefruit, green apples, and watermelon – with a balancing richness – peaches and dried pears – it has a tang of Atlantic salt to the finish. Marvellous with seafood, it’s also lovely on its own.
As Keats put it, doubtless, after a glass of wine (or something altogether stronger knowing what the Romantics were like), this is the ‘Season of mists and mellow fruitfulness’
Next is a wine from Sicily, a wine-producing island that has seen its fortunes soar in the last decade or so as winemakers have got to grips with the natural gifts they have been afforded. My recommendation is the Nostru Catarratto Lucido (Kwoff £12.49). This organic wine is made from the rare (I certainly had to look it up) Catarratto grape. Mid-gold in colour, it offers a complex nose of jasmine cut with almonds and peach stones. The palate is fresh and tangy with plenty of gooseberries and white currants, but this soon deepens as greengages, peaches, and apricots come in at the end.
And for my last white, we have one from another region whose fame lies with its reds. Abruzzo sits east of Rome, where its coast borders the Adriatic. Its Montepulciano is a great source of inexpensive, often highly drinkable reds, such as Tesco’s Finest Montepulciano (£7).
Whites are thinner on the ground, but wines such as the Contessa Abruzzo Pecorino (£9.95) are well worth seeking out. Pecorino gives fragrant wines with plenty of citrus freshness that also offer riper notes of apricots, Mirabelle plums, nuts, and dried herbs. The Contessa is an excellent example of this, and I found it went well with creamy cheese pasta – one that was loaded with pecorino cheese, funnily enough.
There will now be a short interval for a glass of Champagne.
I’m a huge fan of Champagne. Good as sparkling wines are, even the best cannot match the complexity, elegance, and depth of the greatest sparkling wine on Earth. While I am a fan of many houses, the one I keep coming back to is Taittinger. Across the range, their wines are the epitome of style, and their Prelude (John Lewis £55) is arguably the best sub-£100 Champagne on the market. But it’s to the Taittinger Brut Reserve (Tesco £39) I’d like to give a nod to. This is a show-stopping wine. Mid-gold, the tiny, even bubbles (‘bead’ if you want to get technical), lift notes of spring flowers, red apples, citrus, and yeast. In the mouth, it’s gentle yet persistent, and at its core is a glorious note of peaches in syrup that is offset by taut acidity and creamy yeastiness.
And so to the reds.
You can’t talk about wines that boast mellow fruitfulness and not mention Rioja. Rioja’s reputation is at an all-time high. A succession of good vintages coupled with innovation and investment from leading producers has made the wines of this fantastic region world-beaters.
One that’s been turning my head lately is the Cune Reserva 2017 (Majestic £12.99), and it’s autumn bottled. The nose is a smoky, rich mix of red and blackberries with highlights of citrus fruits and spices. The medium-bodied palate is loaded with crushed black fruits, vanilla, cranberries, and liquorice, and finishes with a fresh, fruits of the forest in cream flourish. Magnificent now with hearty tomato dishes or red meats, it will improve over the next three to five years.
South African wine has undergone a reinvention to match Australia’s over the past couple of decades. Their traditional ‘big is better’ approach has been replaced by the pursuit of perfection done their way. Like Australia, South Africa has a hugely diverse mix of soils and microclimates that lend themselves to the creation of truly fine wines. One of these is the Neil Ellis Cabernet Sauvignon (Cellar Door Wines £19.95). Cabernet Sauvignon is often said to be the king of red grapes, one that is capable of producing aristocratic wines that combine elegance, power, and longevity. The Neil Ellis shows these characteristics to the hilt. Inky black, the nose is an inviting mix of blackcurrants, prunes, and mint, while the palate offers a powerful mix of cassis, raspberries, chocolate, and a whiff of cigar smoke. I had this with a cheeseboard – and it was excellent – but with a fine steak or mushroom risotto, I think it would be even better.
And finally, a claret. I don’t recommend red Bordeaux that much these days because the good wines tend to be horribly expensive, and the cheap ones are just horrible. Stalwarts like Château Talbot – a wine I used to buy for under £30 – will now set you back over £60 a bottle. Great vintages, hysterical scores from critics, and wine investors have sent prices skyward and left drinkers out in the cold.
It was with deep joy then that I recently tasted the 2016 Caronne St. Gemme (Majestic Wines £16.99). The Nony family has worked wonders with this excellent estate, and the winemaker claims that the 2016 is the best wine he’s ever made. Classical nose of blackcurrants, smoke, cigars, and grilled meats, the medium-bodied palate is choc-full of plums, currants, blackberries, and chocolate, that lead to a long, well-integrated, satisfying finish. Just starting to open up, it will be fascinating to see how this develops.
Until next time...
Well, I hope that’s whetted your appetite. Next time out, I’ll look at some affordable fizz.
We join The Parade Cinema team in celebrating their first anniversary and can’t imagine Marlborough Town without them, one year after opening.
Since opening last September, they have served 1.8 tonnes of popcorn, poured 19,600 glasses of wine and 38,000 cups of coffee and shown a total of 583 different films, spread across the regular Kids’ Club, subtitled films, Parent & Baby sessions, as well as live performances from The Royal Opera House, Met Opera and National Theatre.
Cinema manager David Williams says: “It’s been an amazing first year and so exciting to be able to bring cinema back to Marlborough. The reception has been incredible, and it’s truly wonderful to see how the people of Marlborough have flocked to The Parade. I am so proud of what the team have made here and all the events we have been able to put on. We have some exciting things happening between now and the end of the year, and 2023 is looking like an incredible year for film.
“There has been lots going on, and it’s great to contribute to such a brilliant community with our pop-up events, including our very successful Family Music Festival and Easter Bunny Hunt – we genuinely feel we have something for everyone.
“As a cinema, the films take centre stage, and our most popular in this opening year has been Top Gun Maverick, which has been viewed by nearly 6,500 people, closely followed by No Time To Die. Belfast, Downton Abbey, Dune, Elvis, Liquorice Pizza and Boiling Point.”
“It’s great to contribute to such a brilliant community with our pop-up events.”
The Parade Cafe is a great place to meet friends and enjoy delicious food made in-house by the fantastic team. And with their heated outdoor courtyard and fabulous bar, you can be sipping a cocktail, a pint of beer, gin & tonic or cup of coffee and enjoying the beautiful surroundings of this historic building.
There is so much to look forward to in the coming months with the Halloween Hunt for Kids’ Club on Saturday, 29th October, and a Film Festival & Christmas Market (with live music and a visit from Father Christmas) from Friday 2nd to Sunday 4th December.
The Parade Cinema’s weekly newsletter gives you film and ticket information and advance notice on special events. You might like to become a Friend of The Parade with an annual membership which gives you free tickets, early booking, discounts on tickets, food & drink, and local businesses.
