As London gets colder, the wine is getting hotter; that's right people it's officially mulled wine season and time to say yes please to Christmas in a cup! This ain't no time for those dodgy mulling tea bags and some pre-made bottle of wine job, this is a time to go long on your spices and brew something magical.
It's not often you get invited to judge a wine and dessert pairing championship, but when you do, it's difficult to say no. Obviously when I got just such an invitation recently, I jumped at the chance, particularly as the championship in question was in Lithuania - a part of the world I've never visited.
Speculation or investment in the past has been enormously valuable to the market, it has aided price discovery and liquidity, securing certainty and longevity in the market. This all helps the growers to continue to invest in producing improving quality crops and provides the motivation to make "age-worthy" wines.
One of my favourite seaweeds to cook with is dulse. It is a ruby, red seaweed, which dries to a deep pink, and turns green when cooked. Dulse grows on rocks in the subtidal zone or sometimes grows as an epiphyte. It often hitches a ride on kelp.The pretty fronds resemble fingers and its stalk (stipes) are short.
Porto's historic city centre has been classified as a UNESCO World Heritage site, and for good reason. Undoubtedly, one of the best things you can get up to during a stay in Porto is simply to wander and wonder; to engage in the well-established art of flânerie - to walk around idly and aimlessly. Here are some things to look out for on your strolls around the city.
Coastal Istria has long been a holiday destination, with the Roman amphitheatre of Pula a major attraction, and the town of Rovinj offering cool sophistication. The countryside inland is relatively new to tourism but its forested rolling hills, topped with fortified villages, like Motovun, is startlingly attractive.