Keith Beavers

1.      What, in your opinion, is the most underrated and overrated Wine in the marketplace?

·         Some of the most underrated wines in the marketplace are the appellations of Languedoc-Roussillon. We are so close to really getting into it. But not there yet and these wines are awesome!

·         In the marketplace the most overrated wines are high-end California wines. Sure, the legacy and heritage is there and they taste great but the prices being asked?! What?! Not worth it in my opinion. $3500 on a wine list for 2005 Screaming Eagle is beyond my comprehension. As the Robot in Loat in Space says, “Does not compute.”

2.      What alcoholic drink do you most resemble?

·         Gonna have to say wine but specifically Syrah. But the original clone, man. I’m not like some carbon copy, brother. I’m like pepper and earth (I am an earth sign) with deep brambly fruit all wrapped around a mysterious core. Yeah man.

3.      After a hard days work, what drink do you kick back and relax with?

·         I must say it depends on my mood and the day of the week and the weather and what I have accomplished that day as well as Saturn’s position at any given time and the way my cats meow for food in the morning, who I’m hanging with as well as the temperature in the room accompanied with the people that surround me on the outer reaches of my perception but lately it’s been Bonny Doon’s Contra. Thank Randal! Bad ass blend. Terroir in America!

4.      Whats your earliest Wine memory?

·         As far as having wine in my life before I could understand it I remember whenever my mother did bills she had a bottle of Woodbridge Chardonnay on the table with a glass right next to the calculator. As I got older she moved to Linden Vineyards Hardscrabble Chardonnay…Phew, finally. Of course didn’t realize til later how AWESOME the wine is. As far as tasting, my earliest memory is of working at a beer and wine store in Maryland in 1997 at the height of the microbrew craze being forced to taste wine in the storage room out of plastic cups. The ones I remember the most had Ralph Steadman labels (Bonny Doon). I was so into beer at the time the wine never registered and to this day I don’t remember how it tasted. I was fired a week later for selling beer to a secret shopper.

5.      Briefly describe the best Restaurant experience you've recently.

·         It wasn’t really a restaurant but it was…but it wasn’t. In the Languedoc in a small town in the Picpoul De Pinet appellation we ate oysters, sea urchins, clams just caught and hosed off along with a spicy squid pie while slurping down bottle after bottle of Picpoul blanc. We sat with a view of the lagoon and stuffed ourselves on fresh seafood. I have never been full on seafood before. I also have never seen oyster that big before.

6.      What would be your desert island wine and food match?

·         A lifetime supply of Muscadet and whatever I could get from the sea.

Daniel Primack

Living in North London, married with a 7 month old baby girl, Daniel Primack, 37, Director of Around Wine and "gastro-gnome" has worked within the wine trade for over 8 years, written for various publications, spoken on the radio about the enjoyment of wine and is an IWC associate judge. Benefiting from a bio-medical science degree, Daniel specializes in improving the sensory pleasures (taste, texture and smell) of wine drinking, by advising on the correct storage, service and lifestyle aspects of wine, particularly the impact of glassware on enjoyment.

What, in your opinion, is the most underrated and overrated Wine in the marketplace?

Underrated: North East Italian whites and German Spätburguner.

Overrated: big Aussie shirazes.

What alcoholic drink do you most resemble?

Ginger Beer as seen on Oz and Hugh Raise the Bar. Spicy and very unusual.

After a hard days work, what drink do you kick back and relax with?

The long answer is that whilst I was in Champagne last year, the best glass of wine I had was from Bordeaux.  I like Champagne, but I love red wine. So apart from on very warm days, when I get in, I pour a glass of red, usually under 13.5% abv, with very little new oak influence.

What’s your earliest Wine memory?

My dearly departed dads 40^th birthday in 1986  A wealthy friend rang our door bell 6 separate times on the same day and each time handed my dad either a vintage first growth or a DRC wine. I had never seen my dad so excited.

Briefly describe the best Restaurant experience you've had recently.

I go to Alloro on

Dover Street

for each birthday (January) and despite having tried many of London’s stars, it is my favourite. Italian food, wine list and service at its best.

What would be your desert island wine and food match?

Fully mature Leoville Las Cases from a good vintage with 40 day dry aged fillet steak, hand cut fat chips cooked in duck fat, sautéed baby carrots with bacon and petit pois.

We can visit Around Wine at 40 New Cavendish Street, London or at http://www.aroundwine.co.uk/

Also, follow Daniel on Twitter: @Winerackd

Cheers!

Denise Medrano aka The Wine Sleuth

Denise is an American ex-pat who is fascinated by wine and who has now made it her full time job as a freelance wineblogger. Previous to her arrival in London, Denise had done a sommelier course in Buenos Aires, Argentina. Denise started where so many people in the UK wine trade start, Oddbins, and was fortunate in that Oddbins back then had a great wine education partnership with the Wine and Spirit Educational Trust and was able take the WSET courses.

Looking around the web for blogs that covered the London wine scene, Denise found there were none. Well, none that appealed to her, and none that were a mix of trade and consumer views and opinions, or that really talked about what a great centre of wine London is. So she rolled up her sleeves, bought a domain name and the rest, as they say, is The Winesleuth history. Denise has now branched out into covering wine and travel and in the past 5 months have visited Ireland, France (3 times) Italy, Austria and recently returned from 3 months in Argentina and Uruguay.

What, in your opinion, is the most underrated and overrated Wine in the marketplace?

Sherry has to be one of the most underrated wines in the marketplace, largely because it has this undeserved reputation as a sweet “granny” drink. I think what we don’t realize here is that in Spain, the country of it’s origin, the drier versions of sherry, like Fino, Manzanilla and Dry Oloroso are widely drunk as aperitifs and there is a whole range of cuisine that goes along with it. Sherry is the perfect food wine because it often has a slightly salty character to it and matches beautifully with foods such as olives, which are notorious wine killers and almonds, which is not a wine killer but the nutty character of sherry blends seamlessly with it. When people actually have sherry that has been matched with food correctly, they are often surprised at how well the wine matches with the cuisine. Dry sherry is also very versatile. I had a dry oloroso with a creamy fish pie the other night and it was fantastic, the wine blending perfectly with the creaminess of the pie and at the same time leaving a wonderfully buttery, nutty finish. The higher alcohol content (16 – 20%) of sherry may put some people off but it is supposed to be drunk as an aperitif or with starters, not a wine that should necessarily be drunk throughout the meal, although there’s nothing that says you can’t!

The most over-rated wine currently on the marketplace has to be natural wines. I like the concept of the natural wine movement, little to no intervention or use of chemicals but I think that this does not always produce a good quality wine. When I first tried natural wines, I enjoyed the novelty value of them very much. They were wines with a twist, whether it be their unstability due to lack of the use of sulfur, the slightly oxidized flavours and aromas that sometimes occur or the incidence of brett (which I do enjoy, although some people absolutely abhor it), I found that they constantly surprised me. And occasionally, I would find a very well made, well balanced, natural wine, the only snag being that these were usually very expensive and for the same price, it was possible to get a wine of much higher quality. I think with natural wines, you have to know your wine producer very well. I’ve had too many bad natural wines now to be convinced that they will never be anything but a niche wine. I applaud the idea of little to no intervention and minimal use of chemicals but sometimes, these sometimes, these things are needed to ensure a, frankly, good, enjoyable wine. I’m not advocating manipulation of wines but  a little help doesn’t hurt. Natural wines are often referred to as “hairy-armpit” wines and much like hairy armpits, either you find them a turn on or a turn off, there really isn’t much middle of the road here. If I see a hairy armpit now and then, it doesn’t bother me, but if I lived in a world full of them, I’d probably be disgusted. Much as with natural wines, now and then they’re ok but I’ll stick to the more conventionally made wines or even wines that don’t wear the badge of “natural wine” but are made with little to no intervention or chemicals.

What alcoholic drink do you most resemble?

That is a tough question! I guess I’d have to be a New World fine red wine, friendly and  approachable but at the same time capable of provoking stimulating conversation with my many hidden qualities. 

After a hard days work, what drink do you kick back and relax with?

Wine of course but I don’t really have a favourite one. I usually look at what wines I have at home and pick what feels most appropriate. In winter I tend towards the reds, French, Italian or Portuguese and in summer I like roses!

What’s your earliest Wine memory?

My earliest wine memory is bottles of Blue Nun in the refrigerator. My mother used to drink it in the 80’s and I can still see the bottle in my mind’s eye. It was also the first wine I ever tried. My mom let me try it and laughed when she saw the expression of distaste on my face after I had. Luckily it didn’t scar me for life and I went on to many happy wine drinking experiences.As a matter of fact, I recently tried Blue Nun and while it’s still not a bottle I would have on the dinner table, for 3 quid, I can see why people would buy it.

Briefly describe the best Restaurant experience you've recently.

I’ve only just recently returned to London from a 3 month trip to Argentina and have not really gone out to dinner since my return. I’ve been so busy with tastings and events but the meal that stands out for me was one I had in Bordeaux just last week. I was at Cheval Blanc and we (my press trip companions and I) had lunch with their Technical Director. The service was impeccable, the food lovely and light, just perfect for a mid day meal and the wines were incredible. We started with Dom Perignon ‘02¸tasted through some older vintages of Cheval Blanc, ’03,’00 and ‘89 and finished with Ch. D’Yquem ’95. The setting, the conversation, the food and of course the wines made it as perfect a meal as one could hope for. Sadly, it’s by invitation only and they don’t give those out very often.

You can read up on Denise's wine adventures at http://winesleuth.wordpress.com/ or follow her on Twitter on @thewinesleuth

Cheers!

Douglas Blyde

Douglas writes about food, wine, travel and design and the people who toil to make these happen for consumers and the trade. News, reviews and interviews include: Arbuturian, Blue Tomato, Culinary Guide, delicious, Eat Me, Fiona Beckett, Fire & Knives, Flavour, Foodepedia, Foodtripper, Fork, glass, Guardian, Harpers Wine & Spirit, Hot Dinners, Caterer & Hotelkeeper, London Word, Matchbox, The Prodigal Guide, Real Food Festival, Southwark News, Spectator Scoff, Yonder Europe, as well as copywriting for clients and  a wine  I-Phone app for Top Table. He is constantly on the look out for quality editors to assure new outlets. www.intoxicatingprose.com serves as a showroom for published work.

What, in your opinion, are the most underrated and overrated wines on the market?

Not wishing to knock a country when it’s down, but I find Australia’s icon, Penfolds Grange bulky, uninteresting and with food, intrusive. I can’t imagine another multi-regional blend getting away with levying such offensive prices. During a recent Alsace meets Asia dinner, I noted Asda’s ‘Extra Special Gewürztraminer’ (£7.07) trounced five other examples of the region’s whites. It was striking seeing as none were cheaper, with two costing up to and over three times the price. In terms of another underrated wine, I crave Portugal’s pretty, mineral laden, naturally fresh Vinho Verde. Also lightly chilled, raspberry scented Irancy from south-west of Chablis.

What alcoholic drink do you most resemble?

Possibly the Aviation cocktail. Although not in vogue, it must be one of the most elegant of the classics. My favourites are pepped with crème de violette which is supposed to lend the hue of an idealised sky. I was reminded of its existence when former Duke’s Hotel barman, Salvatore Calabrese ordered it at a cocktail competition I covered last July. I’m thinking of organising a counter cruise to evaluate London’s best. -Want to come? My favourites so far have been sipped at ‘Tempo’ (Curzon Street), ‘Viajante’ (Bethnal Green) and ‘Quo Vadis’ (Soho). I bet ‘Bob Bob Ricard’ could create a couth one too. ‘Press for Aviation’?

After a hard day’s work, what do you kick back and relax with?

Ironically, writing about gastronomy doesn’t always provide enough money to put food on the table. Under another trilby, I occasionally work as a wine host for international events firm, ‘Cellar Society’. After finishing one job close to midnight, the first sip of icy beer at Geneva’s ‘Café de Paris’ struck me as the most delightful of my life. I can’t recall the brand – in that moment, it didn’t matter. The ensuing bleeding steak in secret butter sauce was rather moreish too. Needless to say, one beer turned into several and the memory of the job before faded fast.

What’s your earliest wine memory?

Not an early memory, but I remember attending a Christie’s masterclass on Château Lafite Rothschild in 2006. When an attendee asked host, Michael Broadbent MW what would happen if one of the wines turned out to be corked, he dryly advised to ‘swallow hard’. This perfectly illustrated his reverence towards the first growth. Alas, the ensuing ’98, which came from a fairly firm vintage anyway, turned out to be suffering a mild taint. No replacement was found. I really didn’t fancy ‘swallowing hard’ having splashed cash for the experience…

Briefly describe the best restaurant experience you've recently.

A preview by imaginative and precise talent, Jason Atherton of several dishes which he will be serving at his restaurant, ‘Pollen Street Social’, which opens end of March near Hanover Square. This was held at the home of unfortunately maligned bon viveurs and food bloggers, the ‘Critical Couple’. Before even entering their flat, I found myself drunk on the steroidal truffle pheromones which had escaped into the lobby…

Douglas’ writing may be found at: www.intoxicatingprose.com and you can also follow him on Twitter: @DouglasBlyde

Olly Smith

Olly is a uniquely enthusiastic British TV presenter, wine expert, foodie and journalist. He's best known for his super wine matches to dishes cooked on BBC 1's Saturday Kitchen. Olly also writes for the Daily Mail Magazine and Sainsbury's Magazine respectively. Olly's brand new wine app is now available to download, and a great app it is too! (I spent my pocket money on it, and it's worth it!) 

http://itunes.apple.com/gb/app/olly-smiths-wine-app/id406953493?mt=8

After a long day of tastings, what drink do you kick back and relax with?

I love tea! I'm particularly loving Wuyi Big red Robe and Iron Arhat teas at the moment which I sourced from Jing, delightfully pure, complex and as thrilling as fine wine.

If you were a grape variety, what would you be, and why?

Great question! No-one has ever asked me that one. I'm stumped. I've always thought of myself as a bit of a bouncy type so I guess anything that goes into bubbly. 



Briefly describe the best restaurant experience you've had recently.

It was in my own wine bar and restaurant The Glass House on board the cruise ship Azura when I spent an afternoon  tasting wine with Ronnie Corbett. What a tremendous fellow. He should be Prime Minister. (Good plug there Olly!)

In your opinion, which are the most underrated and overrated wines in the marketplace?

Muscadet is still underrated for crisp refreshing whites, German wines in general are worth looking into - some outstanding Rieslings, overrated I guess is anything you've paid too much for that hasn't totally delighted you. You don't necessarily need to spend a fortune to enjoy decent wine. Have a crack at Sainsbury's Taste the Difference Albariño 2009 for £6.99, it's a white with bracing crispness and a subtle peachy twist. Love it.

What is your earliest wine memory?

It's an empty wine bottle that I got busy with as a toddler on a camping holiday with the family. I vaguely remember thinking it was a cool piece of kit and there are photos of me transfixed by it.

 Desert island wine pairing?

Keep it simple, crab and Viognier, scallops and Grüner Veltiner, steak and Malbec. Happy days.

Don't forget, you can follow Olly on Twitter: @jollyolly and also at http://www.ollysmith.com/

Gearoid Devaney

Gearoid Devaney is a Master Sommelier who has had stints at the Captial Hotel with Pierre Gagnaire in Paris and at Tom Aikens in London. He now heads up the Restaurant team at Flint Wines which has a strong emphasis on sourcing wines from small growers in Burgundy and the Rhône.

After a long day of tastings, what drink (alcoholic or not) do you kick back
and relax with?

After a hard days tasting I usually have a cleansing ale, London Pride maybe.

If you were a grape variety, what would you be, and why?

Pinot Noir, good ones are always intense, smooth and complex!

Briefly describe the best Restaurant experience you've had recently.

For high end it would be Pied de Terre, very assured and confident cooking with an amazing wine list and polished service. For something more relaxed it would probably be 28-50 at the moment, great food and lovely wines.

In your opinion, what's the most overrated and underrated Wine in the
market place?

Any of the icon blockbusters that offer alcohol and extraction are the most over rated. I still feel the great wines from Germany are over looked by many.

Whats your earliest wine memory?

Being allowed to sip sweet fizzy Lambrusco, at an Italian restaurant, when I was too young to drink. I don't think I liked it much either!

Robert Giorgione

Robert is a London-based, award-winning sommelier. His work experience includes, wine buyer and head sommelier of such London restaurants as Oxo Tower, La Tante Claire, Fifth Floor at Harvey Nichols and Orrery. Robert's wine lists and expertise have been recognised and nominated for many awards. In addition, he has worked four vintage harvests (2 in France and 2 in NZ).

After a long day of tastings, what drink (alcoholic or not) do you kick back
and relax with?

A love sherry and Riesling. So, for me, I would have to relax
and kick back with a nicely-chilled glass of crisp dry sherry or a fresh, light and
spritzy Riesling.

Whats your earliest wine memory?

Without a shadow of doubt, when I was
much younger, perhaps around six or seven years old and we used to go on family
holidays to Italy. We would stay at my grandparents’ house and we would be all
sat around the dinner table together enjoying my Nonna’s delicious home cooked
meals and Nonno’s strong homemade red wine. Our family has owned land for
many generations, whereby it is typical amongst most Italian families to produce
olive oil, wines and other local produce for home consumption. A very vivid and
fond memory was when we used to dunk ripe juicy peaches into the strong red
wine.

If you were a grape variety, what would you be, and why?

 I reckon I would be
a ‘Nebbiolo’ - a little bit enigmatic, a touch thought-provoking and challenging,
yet full of personality and character. However, can be consistently spot on and
absolutely majestic given the right opportunity. Nebbiolo, like me, is also great
with food.

In your opinion, what's the most overrated and underrated Wine in the
market place?

Overrated - red Bordeaux, especially when it comes around
to the annual ‘en primeur’ campaigns. Ever since 2000, it is as if each year is
the “Vintage of the Century”. I just switch off, as it really bores me. Underrated
- without question (and in my opinion) has to be Sherry, Madeira and Marsala. I
am the champion of these three beautiful wine styles, which have been part of our
vinous and gastronomic heritage for centuries, yet so deservedly need to be more
discovered and less so mis-understood.

Briefly describe the best Restaurant experience you've had recently.

A couple of months ago I was fortunate enough to have been invited to “The Providores Pop
Up Restaurant” at the Village Underground, Shoreditch in London. As you may
already be aware, I have been a big fan of chef Peter Gordon for many years and
have a particular passion for New Zealand wines. The whole event was absolutely
amazing. Of course, ‘pop ups’ and ‘supper clubs’ have become very trendy
recently. However, they do require much organisation and co-ordination if the
event will be a success. They managed to pull off a stunning evening of delicious
canapés, two aperitif wines, four courses, 14 Kiwi wines (3 pairings with each
dish), guests speakers and representatives from each vineyard for 160 people with
such precision, execution and professionalism. It was one of the best experiences
I ever had. In addition, I made some video blogs, which are available on my
website and You Tube channel.