What a year! We hope you’re all ready for a relaxing few days off with family and friends – and of course, have some festive bottles tucked away to share and enjoy.
As 2016 draws to a close and we welcome in 2017, we’d like to take a moment to offer our sincere thanks to everyone we’ve worked with this year.
To both our private home-owner clients, and our professional partners in the design and property development space – It’s a real privilege to work with you in this exciting and creative area that encompasses the wonderful combination of wine and fine design.
All the best from the whole Cellar Maison team for a happy and healthy year ahead.
Below we have a few favourite moments of the Cellar Maison year we’d love to share with you.
2016 has proved to be a breakthrough year for Cellar Maison with technological advances, a new high capacity wine wall in our range and some standout projects installed in the UK and Europe. Cellar Maison’s notable achievements include two installations in a newly established Stanmore restaurant; a refurbished barn conversion which will now be the home to a 2000 bottle wine collection, and a limited edition Wine Carousel installed in the stairwell of a penthouse apartment in the King’s Library, Chelsea.
During the year we’ve featured a number of our newly installed Wine Cellars, Wine Pods and Wine Walls on our blog.
The photo above is an example of a new walk in Wine Pod with that has been designed as a special feature of our clients’ home. A bespoke cellar using contemporary and traditional materials, ambient lighting and fully climate control for optimum wine cellaring. The cellar sits stylishly behind our exclusive, custom-made frameless glass. See this particular Wine Pod in a full showcase coming up in January 2017.
Another highlight of the Cellar Maison year, is the fantastic partnership with wine advisory specialists, Gayan and Nathan. We love the dynamic duo of Marina Gayan, Master of Wine, one of the world’s few; along with chef and all round fun person, Helen Nathan. To offer our clients professional wine buying and cellaring advise, as well as individual palate profiling, puts a whole new spin on the joy of owning a cellar.
Below, Marina writes a letter about what they’re drinking at home this season, with some great recommendations. Then check Helen’s superbly tasty (and easy) canape idea.
Letter from Marina Gayan, Master of Wine –
Christmas is a time to relax, indulge and share wi z es! Besides, trying to match wines to the diverse flavours of Xmas day lunch would be a nearly impossible task!
This year we are going classic and treating ourselves to Champagne and Burgundy, Louis Roederer & Leflaive Meursault (for my husband) and Etienne Sauzet Puligny-Montrachet (for me). When it comes to reds we will go both New World and Old World; starting with my dearest friend Steve Pannell’s gorgeously elegant and luscious S.C. Pannell Grenache from McLaren Vale followed by La Spinetta Barbaresco Gallina, both favourites of ours.
But of course we are bracing ourselves for a Northern Hemisphere cold and gloomy Christmas day. If I were in Australia for example, in short sleeves and flip flops, I may opt for something lighter and fresher. Maybe a Clare Valley Riesling like Grosset Polish Hill, and I would probably go for something still refreshing but with more weight and an exotic edge, like Larry Cherubino’s Fiano from Frankland River. If I still craved Burgundy I would have a Chardonnay from Cullen in Margaret River or Neudorf from Nelson, New Zealand – that as you know is in my top list!
What will you be drinking?
P.S. I would still have my SCP Grenache a bit more chilled!
PARMA HAM, GOAT CHEESE AND FIG JAM PARCELS
Gayan and Nathan’s Helen Nathan, chef and food writer, shares a simple & super-delicious recipe for a canape to enjoy with drinks
Makes 20 individual mouthfuls
Prepare: 10 minutes (especially if you can find some little helpers)
Cook: No cooking required
- 10 slices Parma ham
- 1 small creamy goat cheese log
- 1 jar fig jam
- Cut each piece of Parma ham into two strips
- Cut a small piece of cheese and place this with a teaspoon of fig jam in centre of ham and roll up into a parcel. If you have the time/inclination, you can tie each parcel with a length of fresh chive to make Xmas parcels.
Make in Advance? Yes, these can be made the day before and kept in the fridge.
LONDON DESIGN SHOW EXHIBITIONS
We’ll keep you posted about both public and trade events coming up in 2017.
Thanks again from the whole Cellar Maison Team – Happy 2017!