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Wine Wall with Sliding Doors Detail  London SW11 002 lr

OVERVIEW OF EVENTS COMING UP:

The Cellar Maison team are attending two major events later this year. They are specifically for those in the design and development industry so we would like to extend a warm welcome to all professionals in our network. Come and meet the team and have a close look at our specialist wine cellar designs for homes, bars, restaurants and hotels.

Decorex International – 18 – 21 September 2016

“Decorex International is an exhibition of high end interior design products for the professional interior designer and interior design retailer, working in either the residential or hotel markets.

Decorex International is synonymous with luxury, and is internationally renowned for being THE event to discover the very best, and most coveted products.

Restaurant Design Show – 27 & 28 September
“Discover the latest trends for 2017. Find the most inspiring suppliers in the marketplace. Transform your restaurant space with new design ideas”
You will certainly be interested in The Restaurant Design Show if you are a:

  • Restaurant/bar/café owner
  • Interior Designer
  • A professionals working in all forms of the design sector

We’ll keep you posted closer to these and will be arranging some times to meet in person if we haven’t already.

Contact us at info@cellarmaison for wine cellar design information and professional/commercial inquiries too. www.cellarmaison.com

Traditional wine cellar (18) (Copy)‘In Vino Veritas’ – Customised glass engraving on a Wine Pod door

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When form and function meet in pure perfection. In a unique collaboration, renowned glass artist, Brian Hirst, has teamed up with Italian sommelier and wine extraordinaire, Giorgio De Maria to create stunning, hand made glass decanters that are designed precisely and ergonomically to suit the wine and the person pouring. The end products are a must-have for every cellar and dining table.

G+B Decanter - Brian Hirst

G+B Decanter – Brian Hirst (Photo – Nicola Speer)

These extraordinary wine vessels are self-described as designs inspired by “the asymmetrical shape and the organic feeling”.  Their selection of signature designs are both quirky and practical, beautiful pieces of art that are perfect to use. The indentation for the thumb, with the fingers positioned at the bottom of the vessel, allow a controlled pour, while the neck and bowl dimensions ensure the wine can breathe appropriately before serving.

Each decanter is hand made, mouth blown and exquisitely crafted and therefore each is unique with its own particular qualities and feel. These decanters are decidedly collectable and make a wonderful gift for any true wine lover. The good news is, you may order online and receive your decanter carefully wrapped and safely delivered from Brian Hirst’s Sydney studio, to your door, worldwide.

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Here is a link to Brian Hirst and Giorgio De Maria’s website and details of how to order decanters online. As you may guess, demand for this dynamic duo’s wonderful decanters is high, from both private customers and high-end wine bars and restaurants.

To find out more about Brian Hirst, you can have a look here at his very impressive life-time as an award winning glass artist and print maker.

Giorgio De Maria, is a well-known proponent of natural and low intervention wines and along with a handful of others passionate in this field, created the annual Sydney festival of international natural wine and sustainable, organic food – Rootstock.

Traditional wine pod (3) (Copy)

Cellar Maison Wine Pod

Cellar Maison are always, keen to share news of artisan and boutique, high quality wine related products. A popular feature our customers ask for in their bespoke Wine Cellars and Wine Pods is a tasting table or custom made bar where wine can be opened and enjoyed within the space. Displaying and using optimum glassware and decanters for carefully collected wine brings a special element to the experience. Wine Walls or the smaller dimension Pods or Cellars can have glassware and decanter storage built in as well. Back lighting and the unique Cellar Maison frameless glass doors provide perfect display conditions for both the wine and the accessories within.

G+B Decanter - (Photo by Sydney photographer Greg Piper)

G+B Decanter – (Photo by Sydney photographer Greg Piper)

For inquiries about a Cellar Maison Wine Cellar, Wine Wall or Wine Pod, please contact us here to speak to a professional design consultant, or try your hand at some ideas with our Online Design Planner.

Brian Hirst and Giorgio De Maria Wine Decanters

Brian Hirst and Giorgio De Maria Wine Decanters

 

 

 

 

 

Butterflying a whole chicken is really easy, reduces the cooking time and is attractive for serving at the table.

Here’s my simple recipe that has a tasty mix of dukkah spices rubbed into the skin, thyme and lemons in the roasting pan.

Served here with a cauliflower and rocket salad that looks beautiful with its jewels of pomegranate seeds scattered over to contrast with the white and green.

Ingredients:

1 whole free range chicken – organic if possible

60 grams of butter – at room temperature

2 cloves of garlic, crushed

1 bunch of fresh thyme

3 tablespoons of dukkah

Sea salt

Freshly ground black pepper

2 lemons

Turn oven to 180 degrees Celsius.

Butterfly the chicken by cutting down both sides of the backbone with strong scissors or a heavy knife. (I roast the backbone too and use later for stock.)

Open out the chicken and lay out flat in the roasting dish.

Mix the softened butter with the crushed garlic and some thyme leaves. Ease the skin gently away from the chicken flesh and carefully spread the butter mixture under the skin.

Sprinkle the outside of the chicken with sea salt, pepper and the dukkah. Put sprigs of thyme over the chicken. Cut the lemons into wedges and scatter around in the dish and under the chicken.

Roast for 45 minutes or until golden and the juices run clear from the thickest part of the thigh.

Serve on an attractive platter or board with the lemon piece to squeeze over.

While the chicken is roasting, prepare the salad.

Serves 4-6.

In terms of a wine match – roast chicken gives you a number of great choices. We quite like a Côtes-du Rhône with this or a Pinot Noir. If you prefer a white, perhaps a Viognier, white Burgundy or other oaked Chardonnay. Have a look too at Fiona Beckett’s excellent article – 8 great wine (and other) matches for roast chicken

CAULIFLOWER, ROCKET & POMEGRANATE SALAD

1 head of cauliflower – cut into florets

Rocket – approximately 1 handful per person

½ bunch of coriander and ½ bunch of mint, chopped – reserve some whole leaves to scatter on top to serve

1 pomegranate – seeds removed

1 lemon – juiced and rind grated or zested

3 tablespoons of extra virgin olive oil

Pinch of sea salt

Freshly ground black pepper

1 tablespoon of sesame seeds OR ¼ of a cup of almonds or pistachios

Steam the cauliflower until just tender. Drain and cool.

Toast the sesame seeds or nuts in a dry pan.

In a small bowl, whisk together the oil, 2 tablespoon of lemon juice, lemon zest, salt and pepper.

Just before serving, toss the cauliflower, rocket, seeds/nuts, coriander and mint in a large bowl with the dressing. Transfer to a serving bowl. Scatter over the pomegranate seeds.

Cellar Maison are always interested in hearing your food and wine stories. What’s your favourite for the new season? Come on over to our website to check out the latest in Wine Walls, Wine Cellars and Wine Pods for the home. Cellar Maison, London and the UK.

Thyme

Roast Chicken with Cauliflower, Pomegranate Salad

Roast Chicken with Cauliflower, Pomegranate SaladRoast Chicken

 

Roast Chicken with Cauliflower, Pomegranate Salad

Velvet-smooth roasted cauliflower soup, the Middle Eastern spices of cumin and coriander and a sprinkling of za-artar, a spoonful of fresh, organic yoghurt, fresh thyme and finished with a drizzle of stunning organic Moroccan argan oil.

I’ve long said that soup is one of the major saving graces of winter. This one is a winner and so easy. It’s beautiful as an entree to a winter dinner, or in a bigger bowl as a hearty lunch with crusty toast, warm flat bread or some sprouted bread, grilled crisp.

In terms of wine to match and compliment this healthy yet satisfying soup, a Pinot Grigio would work well, or a white Burgundy. A Chardonnay with subtle oak would also be lovely. Because of the spices in this soup, aromatic whites would be a good choice too. What might be on hand in your cellar that would be a good match? Cellar Maison are always talking to wine merchants and collectors about their wine cellars. It’s a fascinating past time whether for investment, or pure drinking pleasure.

Soup and wine matches is featured here in a good article by wine and food match expert, Fiona Beckett.

Enjoy the warming recipe for this soup below and remember that we’re nearly at the end of February, roll on spring!

Cauliflower Soup with Argan Oil

ROAST ORGANIC CAULIFLOWER, CUMIN & CORIANDER SOUP RECIPE

1 LARGE ORGANIC CAULIFLOWER

2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL

1 LARGE ONION, FINELY DICED

5 CLOVES OF GARLIC, FINELY CHOPPED

1 TEASPOON OF GROUND CORIANDER

1 TEASPOON OF CUMIN POWDER

2 TABLESPOONS OF BUTTER OR COCONUT OIL

4 CUPS OF FILTERED WATER OR VEGETABLE STOCK

50 GRAMS OF PARMESAN RIND (OPTIONAL)

SALT AND PEPPER

TO FINISH THE SOUP:

ORGANIC PLAIN YOGHURT

EXTRA PARMESAN TO GRATE OR SHAVE OVER

ZA-ATAR SPICE MIX

SPRIGS OF THYME

ORGANIC ARGAN OIL – OR EXTRA VIRGIN OLIVE OIL

For 4 – 6 Servings

Turn oven to 180 degrees Celcius.

Cut the cauliflower into even sized florets. Toss in olive oil to coat, season with sea salt and pepper.

Roast for about 30 minutes or until golden.
In a large, heavy based saucepan, gently cook the onion and garlic in butter or coconut oil until soft. Add the cumin and coriander and allow to toast slightly without burning. Add the water or stock, parmesan rind and the cauliflower. Simmer for about 20 minutes.

Take off the heat, remove the parmesan rind and blend in batches until velvet smooth.

Reheat gently to serve. Ladle into bowls.

Top with a spoonful of yoghurt, a sprinkle of za-artar, some thyme leaves and a good drizzle of argan or olive oil. Sprinkle over the parmesan if using for a more cheese-rich soup.

Fresh Thyme

Fresh Thyme

 

 

Winter has its good points…. no really it does! What about a hearty roast of succulent pork belly with crisp crackling and apples baked in their skins that make themselves into self-contained, apple sauce? This recipe delivers a great result and it’s so easy. All it requires is the best pork belly and some quality oven time.

Accompany with a fresh, fennel and mint salad with a zesty lemon juice and olive oil dressing – this is a great match for the rich meat. A big bowl of steamed kale or other greens alongside, simply dressed with olive oil, salt and pepper, and it’s a perfect winter feast.

CELLAR MAISON WINE MATCH:

Our friendly wine consultant from the excellent Oxford Wine Company, recommends a Beaujolais such as Fleurie, or a lighter Côtes du Rhône. If you prefer a white, a Clare Valley (South Australia) Riesling would be ideal.

Pork perfection

RECIPE

1.2kg pork belly – Check that it is high welfare, ethically farmed

1 tablespoon sea salt flakes

100 ml extra virgin olive oil

6 granny smith or other cooking apples

800g of Jerusalem artichokes

Sprigs of fresh thyme

1 bulb of garlic, cloves unpeeled

1 glass of Riesling (or wine of choice)

Turn the oven to the highest temperature you can get it to. Using a sharp knife, score the skin down to the meat but not into the flesh. Cut close together lines in one direction only. Place the meat in a roasting dish.

Rub the skin of the pork belly with half of the olive oil and the salt. Drizzle over the remaining oil and really rub it in.

Score a line around the circumference of each apple – this stops them from bursting during cooking. Put the pork into the very hot oven for 10-15 minutes or until the skin of the belly starts to bubble and is golden brown.

Remove and scatter the artichokes around the meat as well as the prepared apples sitting stalk end down. Throw in the thyme and the unpeeled garlic cloves. Add a glass of wine – you can choose either red or white.

Turn the oven temperature down to 170°C/325°F/gas 3 then roast for 2.5 hours. Check after 1.5 hours and continue cooking until the meat easily pulls apart.

Note: If the apples or vegetables are cook too fast, remove and set aside. Add back in the last 10 minute of cooking.

Take the meat out of the oven when cooked and rest in a warm place.

Serve thick slices or remove and divide up the crackling and pull the meat apart with a fork and share. Make sure everyone gets a whole baked apple to compliment the meat.

A bowl of fresh, fennel salad and some steamed greens is all you need alongside.

Bon appetite!

Roast Pork with Crackling and Apples

Fennel mint salad

Steamed Kale with olive oil

Does anyone else experience that rush to make the most of the last long, summer evenings and warm weekends? Some of the best produce is available at this lovely time of year and it really is a treat to relax, cook, invite friends and indulge in some serious fun times in the precious English sun.

Cellar Maison have been busy designing and fitting beautiful cellars in homes across London and the Home Counties and we are thrilled to hear the feedback from our clients who are now happily sampling wine from their own cellars, as well as building up their collections.

Here are a few inspirations for whipping up late summer food – And, a call out for your favourite wines of this summer – We’d love to hear your comments.

Now, for the food. Keep it simple, use the best of the season and enjoy cooking that suits the gathering.

What about a beautiful, luscious salad of ripe, late summer figs, torn in pieces and tossed through spinach, rocket and radicchio leaves, topped with generous amounts of fresh goat cheese, some crisp grilled pancetta and a simple dressing of extra virgin olive oil, lemon juice, sea salt and pepper?

The all time favourite Italian Caprese is perfect at summer’s end too – The genius combination of perfectly ripe tomatoes, silky buffalo mozzarella, fresh picked basil and of course a good swirl of extra virgin olive oil, sea salt and pepper. It’s always a winner and looks stunning on a big platter to share on the table.

Caprese

Grilled fish on the BBQ is another simple and delicious way to cook and lends itself for shared tables. Serve with some crisp greens, avocado, a fresh salsa verde and some crusty sourdough bread and there’s a meal – oh, and a bottle of something good to enhance the experience.

One of the loveliest things about late summer in England to me, are the wild blackberries, ripe for the foraging. It’s a good fun outing to go and pick them from the local commons and parks and even better to come home and make a good, old fashioned pie for a summer dessert – serve with fresh, organic cream. This one was made with a spelt flour pastry and local organic butter for a rich, nutty taste.

blackberry pie 2

wild blackberries

Rather than lament the fading of summer, now is a good time to contemplate an exciting new project – perhaps a wine cellar by Christmas? If you’re thinking of a better way to collect and store your wine safely and beautifully at home, Cellar Maison’s gallery has new designs and inspiration for wine cellars, wine rooms and the signature wine walls. Our consultants are on hand to help you maximise the potential in your home.

Wine at the summer table

Now that it’s almost safe to say that spring is here, we can embrace the joy of new life, trees in leaf, flowers in bloom and fresh, light food to compliment this most beautiful of seasons.


It’s also the perfect time for renovations, additions and improvements to the home. The beauty of having a cellar in your own home is threefold; practical, aesthetic and economic for the care of your collection. Cellar Maison climate controlled wine walls make it easy to store wine in your home when there is limited space. Have a look at our range of stunning solutions for large or small spaces:

http://www.cellarmaison.com/styles/

Foodwise, keeping it simple is the key and here we’ve made a beautiful piece of char-grilled lamb, accompanied by fresh mint and zucchini salad with zesty garlic paste, as a perfect lunch or dinner. So easy, so delicious.

Spring mint and garlic

Spring mint and garlic

CHAR-GRILLED LAMB WITH ZUCCHINI AND MINT SALAD, GARLIC AND LEMON PASTE

For 2 people:

LAMB

500g of boned lamb leg, in the whole piece

Extra virgin olive oil

Sea salt

Fresh cracked pepper

Sprig of young rosemary to serve

SALAD

4 zucchini – sliced into lengthwise strips

Salad greens – rocket, baby spinach, radicchio – a handful

1 big bunch of fresh mint

Extra virgin olive oil

Lemon juice

Sea salt

Freshly ground black pepper

GARLIC PASTE
This is a wonderful condiment, a simple version of the wonderful garlic sauce common in Lebanese cooking.

5 cloves of garlic – crushed

2 tablespoons of extra virgin olive oil

Lemon juice

TO PREPARE

Rub the lamb with extra virgin olive oil and plenty of sea salt.

Place on the char-grill and cook for about 7-10 minutes depending on the thickness. Turn and cook the other side. Rest the lamb in a warm place, covered.
(If you don’t have a char-grill, just use a grill pan).

While the lamb is cooking, char-grill the strips of zucchini until there are attractive lines each side.

Toss the greens with the mint leaves – roughly chopped if they’re large. Add the zucchini and a drizzle of olive oil, a good squeeze of lemon, salt and plenty of freshly ground, black pepper.

Puree or crush the garlic further in a mortar and pestle. Mix in the olive oil and salt, add lemon juice to taste. This is a very strong condiment but fantastic on the meat. If you don’t like garlic though – just leave the paste out and maybe serve with a tasty artisan relish or chutney.

Sprinkle the lamb with young rosemary leaves. Slice the meat thickly, on the diagonal and serve.

Char-grilled zucchini

Char-grilled zucchini

Lamb on the char-grill

Lamb on the char-grill

The herb of spring

The herb of spring

Bon appetit!

The thought of tipping a half bottle of wine down the sink a few days after opening seems such a shame and a waste.  Why even contemplate it when there are so many dishes demanding a drop or more of wine?


Here are some ideas and recipes using wine you may have left over, including Champagne (does that really ever happen?) and on through white, red and sweet dessert wine. The recipes progress from entrée through to dessert, so that you can create a whole dinner party should you wish to – drinking wine matches included … oh life is tough!

Champagne – Scallops and Pancetta with Champagne Sauce

Serves 4 as an entrée

20 scallops

75g of pancetta in a whole piece

20g of butter

Sea salt and freshly ground black pepper

¾ cup of leftover champagne

¼ cup of pure cream – organic if possible

A few sprigs of chervil to serve – cut or tear roughly

Handful of rocket or baby spinach leaves

Squeeze of lemon

Extra virgin olive oil

Salt and pepper

TO PREPARE

Prepare the serving greens first: In a bowl, place the rocket or spinach. Add a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and toss until lightly coated. Divide onto the 4 serving plates – just a small amount in the centre of each to make a bed for the scallops.

Cut the pancetta into thick matchsticks or chunks. Pat the scallops dry with a paper towel. Melt butter gently in a frying pan. Add the pancetta and fry until crispy and golden.  Add the scallops and cook just briefly and gently until they only just lose their translucency but don’t become overcooked and shrunken.

Remove scallops and pancetta from the pan and keep warm while the sauce is finished.

Heat the same pan with the fat still in it up higher and add the champagne. Bubble and boil it to reduce down and scrape all the cooking scraps from the bottom of the pan to combine and create succulent flavour. When it has reduced down by half, remove from the heat. Stir in the cream. Season to taste with salt and pepper.

Place 5 scallops on each plate and divide up the pancetta between them.  Carefully spoon some sauce over each plate, sprinkle over some chervil and serve immediately.

Wine Match – More Champagne!

Lemons_Mum_Basket - Version 2

White Wine – Lemon and Asparagus Risotto Bianco

Serves 4 as a first course or as a lunch when served with a salad

This recipe is based on Jamie Oliver’s fantastic basic risotto recipe, which really lends itself to many adaptations that you can make according to taste and season.

Here at Cellar Maison, we’ve voted for asparagus this time but you could use sliced zucchini, peas or green beans too.

1 litre of organic chicken stock

Walnut sized lump of butter

1 large brown onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

2 sticks of celery, finely chopped

Rind of 1 large lemon – use a zesting knife to remove and then chop roughly (or peel with a potato peeler)

400 g risotto rice of your choice – vialone nano, carnaroli or aborio all work

1½ cups of leftover white wine

Sea salt and freshly ground black pepper

70 g butter extra

100 g freshly grated Parmesan cheese

1 bunch of green asparagus, tough ends removed, then sliced diagonally

2 tablespoons of chopped fresh herbs – choose what you prefer – perhaps flat leaf parsley, mint or oregano

TO PREPARE

Heat the stock until just under a simmer and keep warm.

In a heavy based pan, gently melt the butter and add the onion, garlic and celery. Cook very slowly and gently for about 15 minutes without colouring.

Add the rice and turn up the heat so that the rice begins to lightly fry – keep stirring it for about a minute.   Add ½ the lemon zest and stir in. Add the white wine and keep stirring.

As soon as the wine has been absorbed, add your first ladle of hot stock and a pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. Taste the rice after around 15 minutes of adding ladles of stock. Make sure that it still has a slight bit too it and isn’t soggy.  Add more salt and some pepper to taste.

Remove from the heat and add the butter, the other half of the lemon rind and the sliced asparagus and the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes to allow it to settle and let the creaminess come through.

Serve on pre-warmed serving plates with a little more Parmesan grated overtop and a sprinkle of chopped flat leaf parsley, mint or oregano.

Wine Match – NZ Sauvignon Blanc

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Red Wine – Slow Cooked Lamb Shanks

Serves 4

25g butter

4 lamb shanks, trimmed

5 tablespoons flour

2 medium onions finely chopped

1 leek sliced

2 stalks celery finely chopped

2 carrots finely chopped

5 cloves of garlic – crushed and sliced

1 bay leaf

1 sprig of thyme

1 sprig of rosemary

350ml red wine

600ml chicken stock or water

Sea salt and freshly ground black pepper

Mashed potatoes and steamed, buttered greens to serve

TO PREPARE

Pre-heat oven to 150 degrees.

Gently melt the butter in a heavy metal casserole dish.  Dust the shanks with flour to coat well. Place them in the pan and brown well on all sides – don’t let the butter burn.  Remove from the pan and set aside.

Put the onion, celery, carrot, leek and garlic, salt and pepper into the casserole dish with all the meat fat and ‘brownings’. Cook very gently until soft but not browned.

Put the herbs into the casserole dish. Arrange the shanks in again and pour over the red wine and stock until the shanks are covered. Bring gently up to a simmer. Remove from heat and put into the oven.

Cook for 2½-3 hours or even longer and slower! The meat should be very tender. When cooked beautifully, remove the shanks carefully from the casserole. Set aside and keep warm. Bring the liquid to a boil and reduce down until the sauce is thickened for serving.

Serve on warmed plates with creamy mashed potatoes and a dish of steamed, buttered greens beside.

Wine match – To your taste – we’ve enjoyed it with a number of matches including an Australian shiraz, or a Bordeaux

The shanks ready to begin the long, slow cooking

The shanks ready to begin the long, slow cooking

IMG_2936

Dessert Wine – Peaches and Raspberries Poached in Sweet Wine

Serves 4-6

1 cup of water

1 cup of sugar

3/4 cup of sweet wine – can be any sticky, port, marsala etc.

¼ teaspoon salt

1 cinnamon stick

1 vanilla bean

Zest of one lemon – peel with a peeler or zesting knife

6 peaches

200g of raspberries

Good quality vanilla bean ice cream to serve

Biscotti or other sweet biscuits to serve (optional)

TO PREPARE

Halve the peaches and remove the stones, set aside. Put all of the ingredients except the peaches and raspberries into a large pot and bring the liquid to a rolling boil. Turn off the heat and place the peach halves cut side down in the liquid. The liquid should just cover the tops.

Let the peaches cool down in the poaching liquid. Remove with a slotted spoon. They should be tender but not falling apart. Place into a large, white serving dish, cut side up.

Bring the liquid back to the boil and reduce until syrupy but not too thick. Let it cool to room temperature.

Scatter the raspberries over the peaches, make sure they fill the stone holes in particular and scatter more around the dish. Gently pour over the poaching syrup.

Serve either at room temperature with vanilla ice cream (or thick organic cream).

You may wish to offer some biscotti or other sweet biscuits to have alongside and to dip into the syrup.

Note – The left overs, if there are any, are delicious at breakfast with some thick yoghurt.

Wine match – Moscato d’Asti or a Sauternes

Bon appetit!

Cellar Maison have been chatting to James Dawson of Humble Grape, an independent wine merchant with a carefully selected stock of excellent wine to browse and buy online.


We are dedicated to working with professional, trustworthy wine merchants to help our clients stock their new cellars and build a valuable and enjoyable cellar for your tastes and budget over the years.

To read our interview with founder of Humble Grape, James Dawson click here.

Also, have a look at their very successful recent London event profiling wine and food matches for Christmas and the festive season:

http://humblegrape.squarespace.com/news/2013/12/5/how-to-pair-wine-on-christmas-day

Festive wine tasting - Humble Grape with Cellar Maison

Christmas wine tasting – Humble Grape

Quick Fact All of Humble Grape’s vineyards are exclusive to them, organic, biodynamic or lutte raisonne – ‘reason to struggle’.

Browse their website, book into a wonderful tasting event, and if you’re after a really exclusive service, enquire about their cellar collection services – the perfect compliment to your Cellar Maison, bespoke wine cellar:

http://www.humblegrape.co.uk/

Quick Fact Cellar Maison cellars can be created in any sized space in your home – from small scale to grand, in any room of the house, above ground or below and are all climate controlled for perfect wine storage.

If you don’t think you have space for a wine cellar think again and have a look at our exclusive Wine Walls and Wine Pods.