Wine matching: Twice baked Bleu d’Auvergne soufflé

The recipe Unlike its once baked cousin, the best thing about this bistro classic is that, thankfully, you don’t need to worry about the soufflé sinking. This makes the light, cloud-like dish a breeze for making at home as the first-cooking can be done a day ahead and then finished off just before serving as they bounce right back up on the second cooking. The word soufflé comes from the French…

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A month steeped in Rhône

November is my favourite month. It’s when I research and write my annual Rhône Special Report. I spend two weeks travelling around the region, visiting countless producers and tasting around 1,000 wines to build up an impression of the latest vintage – 2014 this time around. Then it takes a further couple of weeks to produce the final 55-page report. It might sound weighty, but it’s…

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International Wine & Spirit Competition Blogger of the Year – I won!

  Is four years a long time in blogging? I suppose it is. After all, every blogger gets it from time to time - you're trying to get to sleep one night and the question bubbles up from the darkness... "Hang on a minute - am I just totally wasting my time keeping this blog going?" It's awards like this, and positive comments from readers, that make me keep at it. I'm really pleased that…

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