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Monthly Archives: September 2016

  • London Restaurant Festival has landed

    A bevy of producers from around the world are flying into London this week ahead of the much-anticipated London Restaurant Festival (LRF). As the festival’s first-ever wine partner, Enotria&Coe is thrilled to be hosting eight producers and winemakers who’ll be showcasing at bespoke food and wine events around the capital this week.

    The month-long festival of eating and drinking, gives punters the chance to experience premium food and wine and learn more from passionate producers at the forefront of the winemaking game.

    As we head into the first week of the festival, we’ve picked out a selection of trade and customer events that we’re most looking forward to.


    London’s Longest Lunch

    Various locations, Saturday 1st October, 11am–5.30pm

    A new addition on the 2016 LRF calendar, this is an epic lunch in every sense of the word. Over six hours, producers from Skillogalee, Colterenzio, Thelema and BFW will host two groups of 62 diners for a six-course food extravaganza. The lunch will be split between two different locations – Embassy Gardens and Wardian London – with guests transported between the venues by Thames Clipper.



    Consumer Pop-Up Tasting

    Andaz Studio, Tuesday 4th October, 6.30-8pm

    Get up close and personal with wine-producers from South Africa to Italy at this intimate pop-up event. Consumers can try an eclectic group of wines from Thelema, BFW, Skillogalee, Kooyong Carrick, Il Poggione and Colterenzio. Plus, at just £15 a pop, a ticket to this one-off event is fantastic value.

    Purchase tickets for the Consumer Pop-Up tasting here.



    Festival Menus

    Exclusively for the month of October, a selection of Enotria&Coe’s producers will host the wine-loving public in a range of leading restaurants across London. With hundreds of restaurants to choose from, the Festival Menus give you the chance to indulge your taste buds in great value, bespoke menus designed exclusively for LRF. With 15 Festival Menus coming up this week, here are a couple we’re getting excited about.

    Kooyong at Coq d’Argent

    Thursday 6th October

    Hailing from Australia’s Mornington Peninsula, Kooyong has crafted a reputation for producing some of the best examples of Pinot Noir and Chardonnay in the country. The boutique producer’s vineyard is spilt into five parcels of land in distinct areas, and it’s these differences which influence the flavours of the wines from each site. At the one-off event, a selection of delightful Kooyong wines will be showcased in the magnificent rooftop setting of Coq d’Argent. With views across The Square Mile, the fine-dining hotspot is well known for their classic French cuisine with a contemporary touch.

    Thelema at London Steakhouse Company

    Friday 7th October

    Cabernet may be its trump card, but the origins of Thelema owe more to the wines of Burgundy than Bordeaux. Indeed, it was a bottle of Puligny-Montrachet that lured Gyles Webb away from accountancy in Durban to winemaking in Stellenbosch. For one night only, this South African producer will showcase at the esteemed Marco Pierre White’s London Steakhouse Company. As the name suggests, top-quality steaks are a highlight on the menu at this characterful venue complete with a stylish dining room and contemporary cocktail bar.



    Restaurant-Hopping Revolutionary Winemakers

    Soho & Fitzrovia, Saturday 8th October, 12–5pm

    If it’s variety you’re after, a themed Restaurant-Hopping tour might be just your ticket. This week’s tour – themed Revolutionary Winemakers – hops between five restaurants throughout Soho, where guests will delight in a series of tasting plates paired with complementary wines. Enotria&Co producers will be on hand at each of the five locations to explain the food and wine match, and offer insights into how their products are made. Below is a list of restaurant and wine producer matches for the upcoming Soho tour:

    - Skillogalee – Picture

    -  Il Poggione – Smoking Goat

    - Thelema – Blacklock

    - Colterenzio – Talli Joe

    - Crasto – Newman Arms

    Find out more about the Enotria&Coe's events at London Restaurant Festival, here.

  • Make it at home...Colterenzio Risotto with apples and thyme


    Ingredients (serves four)

    - 40g onion, finely chopped

    - Oil

    - 250g risotto rice (Carnaroli)

    - 100ml white wine

    - 1L vegetable stock

    - 100g sugar

    - 100ml apple juice

    - 1 apple

    - 40g parmesan, grated

    - A little time, chopped

    - 50g cold butter

    - Rice cake

    - 4 sprigs of thyme

    - Apple chunks


    Sauté onions in oil until colorless; add the rice and sauté until transparent. Douse with white wine and allow to evaporate. Gradually add the vegetable stock, stirring constantly; make sure the amount you add each time is no more than the amount which has already evaporated. Caramelize the sugar in a pan, douse with apple juice and bring to the boil briefly. Cut the apple into cubes, add to the pan and bring to the boil. When the risotto is almost finished, add the apple cubes and season with parmesan, thyme and cold butter. Arrange the risotto on 4 plates with a rice cake. Garnish with apple chunks and sprigs of thyme. Tip: you can also serve the risotto with blue cheese.

    Wine recommendation: Pinot Grigio.

  • Greetings from Thelema


    Tell us the story of the winery

    The farm was named 'Thelema' after the fictional 'Abbaye de Thélème', written about by Francois Rabelais, the 15th century French renaissance writer, humorist and physician.


    What's your winemaking philosophy?

    Benign neglect


    What's your favourite cocktail?



    Tell us about your most memorable food and wine moment.

    Sunday lunches on the farm with the family, eating moms cooking, drinking dads wine, listening to opera. doesn’t get better than that.


    You’re a castaway and you can only take three wines, one book and two luxury items with you - what are these and why?


    Three Wines

    Willi Schaefer Graacher Domprobst Riesling Auslese (for breakfast) DRC Montrachet (for lunch) DRC Romanee-Conti (for dinner)

    One Book

    Catch 22. Had the book for 10 years now and still havent read it. Will be forced to finally read it now!

    Two Luxury Items

    My bed, and a decent coffee machine (plus beans, and some long life milk).


    If you weren't working in wine, what would your 'Plan B' be?

    Marry rich and play lots of golf.


    You can cook for three guests (living or dead): who are they, and what would you cook them? Also give us a run-down of what you'll be drinking.

    Peter Sellers, Nelson Mandela, Ricky Gervais. Steak and chips, served with Thelema Cabernet Sauvignon.

  • Make it at home....Crasto seared foie gras & pear with port reduction


    Appetiser - Serves 6  

    - 1 lobe fresh foie gras,

    - about 18 to 21 oz (500 to 600 g)

    - Coarse sea salt

    - Black pepper from the mill

    Pears with port

    - 3 fine pears

    - 1 tsp superfine sugar

    - 1¼ cups (300 ml) red port

    Port reduction

    - 2 cups (500 ml) port

    - 1 tsp superfine sugar

    - Juice of 1 lemon

    - 6 Sarawak black peppercorns

    Pears with port

    Peel the pears with a knife, then cut in two. Pour the port into a saucepan, add the sugar, and then the pears. Cook covered over moderate heat for 5 minutes. To concentrate the aromas, reduce the port until it forms a syrup. Remove the pan from the heat and leave to cool.

    Port reduction

    In a small pan, mix together all the ingredients and reduce until the liquid has a syrupy consistency.

    Preparing and cooking the foie gras

    Choose a nice rounded foie, shiny and firm, without any blemishes. Dip the blade of a knife in warm water and cut slices ¾ in (2 cm) thick. Heat a skillet 11 in (28 cm) in diameter until very hot without adding any fat. Put the slices of foie gras in the frying pan and turn the heat down: 3 minutes will be enough to cook the foie gras on both sides. If necessary, turn them over several times so that they are cooked and pleasantly colored. Prick the foie gras with the point of a knife to the centre: the knife must come out warm but not burning hot (in that case the foie gras would be overcooked). Transfer to a plate lined with paper towels, then season with coarse sea salt and freshly ground pepper. Serve immediately with the syrupy pears and the port reduction.

  • Bristol Tasting Event

    A bevy of talented producers: a tasting not to be missed!


    Discover wines of passion, provenance and pedigree.

    We will be joined by representatives from each winery who will be on hand to talk you through their wines and regale you with tales from the vineyard!

    Producers Include:

    J Lohr
    Man O'War

    The Details:

    Date: Monday 10th October

    Time: 11:30am - 15:00pm

    Place: Pata Negra, 30 Clare Street, Bristol, BS1 1YH

    Spaces are very limited.

    Please RSVP to to reserve a place or contact your account manager for further information.

  • Greetings from Skillogalee


    You can cook for three guests (living or dead): who are they, and what would you cook them? Also give us a run-down of what you'll be drinking

    Guests: Dame Margot Fonteyn, Spike Milligan, Eric Clapton.  (People whom I admire and who might, with just sufficient of the chosen wines, provide an impromptu cabaret performance after coffee and the petit fours!)


    Entree  Vodka & Lemon Risotto with Grilled Spencer Gulf King Prawns Wine  Compte A. De Dampierre 2007 Family Reserve Champagne Grand Cru


    Main – Herbed Rack of Clare Valley Lamb with Skillogalee Shiraz Glaze, Heirloom Carrots and Spring Asparagus Wine  Skillogalee 1996 The Cabernets               


    Dessert – Apricot Panna Cotta with Grilled Peach and Hazelnut Crumb Wine – Chateau Climens 1980           


    Coffee & Petit Fours

    What's your nickname when you're at work?

    No-one's brave enough to use one to my face

    What's your winemaking philosophy?

    Careful fruit handling, minimal intervention and letting fruit speak for itself

    What's your favourite cocktail?


    Tell us about your most memorable food and wine moment.

    Recent birthday dinner which ended up with Apricot Suedoise and Chateau Climens 1924

    You’re a castaway and you can only take three wines, one book and two luxury items with you - what are these and why?

    Three Wines

    Dom Perignon 1996 (plus a solar fridge)

    Skillogalee Riesling 2002

    Ashtons Hills Reserve Pinot Noir 2010

    One Book

    Puckoon by Spike Milligan because it makes me laugh

    Two Luxury Items


    Speedboat so I can go home every so often for more wine

    If you weren't working in wine, what would your 'Plan B' be?

    Live by the coast and go fishing

    Tell us the story of the winery

    Skillogalee vineyards were planted in 1969/70 by the George family – they were at that time the highest vineyards in S Australia at almost 1600ft above sea level and the Georges were advised against planting vines as it was believed by some experts the fruit would not ripen! First vintage under the Skillogalee label was 1976 with the 1978 Riesling winning major trophies at the Adelaide Wine Show and the Australian National Wine show, proving the experts wrong and establishing Skillogalee firmly on the winemaking map. Wines were made under contract in a nearby winery and predominately sold at a vibrant Cellar Door on the Skillogalee premises.

    In 1989 the Spencer George decided to sell up. Dave & Diana Palmer, relatively new British immigrants to Australia, had long harboured vague dreams to have a business in hospitality. Learning from Spencer’s son that Skillogalee was for sale, a fit of mid-life crisis took control. A feasibility study was prepared by Dave, submitted to the Bank and a substantial loan sum was approved at 19% interest! The Palmers went to auction, bid at the right time and were suddenly thrust into ownership and operation of a vineyard and wine business.

    Under the Palmers, the wine continued to be made under contract until 2002 when a modern on-site winery was built. Diana established a restaurant at the cellar door in 1990 and it has operated 364 days a year since – guest accommodation for wine tourists was added in 2003. Dave Palmer has overseen/made the wine and managed the business since its purchase.

    Skillogalee continues to be awarded medals and trophies for its wines, regularly featuring in Matthew Jukes Top 100 Australian Wines and nominated by the Australian Gourmet Traveller Wine magazine as one of the Top 10 producers of Riesling in Australia.

    Skillogalee has been associated with Enotria in the UK for the past 25 years!

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