Navigating Non-Alcoholic Drinks with Franklin & Sons

Globally, cocktail culture is in a magnificent place, with many bars having gorgeous menus listing many alcoholic and non-alcoholic concoctions. But, in reality, some of the non-alc options are... terrible. It can be so difficult when you want a night on the town with friends and loved ones to have a delicious drink when you aren't drinking alcohol. Too often, bartenders think they can slap a syrup and a soda together and create a "good enough" non-alcoholic option. What so many fail to realise is "good enough" is rarely that. Syrupy sodas can get exhausting, making it feel like a full night of sipping sugar. Even mocktail menus can rely too heavily on simple elements like a flavoured syrup to carry the entire drink through to the guest. For people who are choosing not to drink on a night out, drinks options can range from, at best, undeniably underwhelming to, at worst, a cloying cluster. With a few tips and a little ingenuity, however, navigating a non-alcoholic night out will be easier and yummier than it seems. Here’s how:

Craft sodas 

Some of the later ideas will take a little explaining, a little innovation, some luck, and a fair bit of social bravery to help the staff combine the ideal non-alcoholic drink. This first option, however, is easy. It's an incredible saving grace that simplifies everything if the establishment carries craft sodas. Craft soda brands are mixing up mocktails in a bottle. Obviously, craft sodas vary in quality and sweetness which will have to be navigated with caution. Franklin & Sons creates a range which encompasses all of the favourites like Dandelion & Burdock, Grapefruit, and Rhubarb Lemonade. Not only do they make delicious flavoured soda waters that could stand up to the best-selling global competitor, they also have beautifully made classic rich soda options. 

TOP-TIER: Franklin & Sons Peach & Mango 

Brand new to the UK market, this is flying off the shelves as the expression of these two flavours together is nothing short of harmonious. The Franklin & Sons craft sodas come in a canned and bottled range and are a great blend of not-too-sweet and full of flavour. The Peach & Mango Soda is transportative and tropical. There aren't many products on the market that can take either peach or mango as a flavouring and create a balanced beverage - much less both. In any good beverage, excellence lies in balance - the balance of sweet and sour, the balance of carbonation intensity, and the balance of all the flavours together. The Franklin & Sons Peach & Mango Soda is perfectly adjusted in all of these aspects. An impressive burst of fruity flavour, without overwhelming your taste buds so much that you won't be able to have another. There are a lot of great craft sodas on the market, but this one is at the top of the list to keep the fun flowing and the flavour fantastic.

Soft Spritzes 

With a new non-alcoholic spirit or bottled mix coming out seemingly every day, it's getting easier and easier for bartenders to combine flavours and add in some soda water for a non-alcoholic cocktail. The problem that becomes very obvious very quickly, is taste. Commercial non-alcoholic spirits are often trying to replicate the taste of a specific alcohol, the burn of the alcohol, or the texture the botanicals provide. For people who aren't seeking a replica of the alcohol experience, the desire asks for something far less sweet than a sugary soda and more balanced with experimentation and work. Enter: the non-alcoholic bitter. These beverages, popularised from Italy, are creeping their way into stores in the UK and the US. They have everything a delicious mocktail needs: time-tested recipes, balanced sweet and bitterness for complex flavour, and packaged in an adorable glass bottle. Though not the most common thing to see in a restaurant or bar fridge, most bars and restaurants can get them quite easily. While there are many different options, the cream always rises to the top:

TOP-TIER: Dandelion & Burdock Soda + Pineapple & Almond Soda 

Dandelion & Burdock is a classic UK blend that wouldn’t necessarily be a staple in other countries. But the flavour is strong, balanced, and balances the bittersweet expertly. Those not used to bittersweet drinks might not enjoy it upon first try. For anyone with a lot of experience drinking spritzes - or any bittersweet drinks - adding an extra pop of jazziness via a craft soda water is ideal. Mixing in the Pineapple & Almond Soda in equal amounts to the Dandelion & Burdock will open up the flavour and stretch the enjoyment time making a lasting spritz experience with a depth and multitude of flavour. A lot of great cocktail bars have bottles of Franklin & Sons stashed away, but if they don't, they can easily get it upon request from a guest. And any kind-enough server or bartender won't mind combining two into one.

.001% Mixes (approximately)

If there's a hard rule for avoiding all alcohol, entirely, without exception, under any circumstances, this section won't be useful. However, if you're okay with trace amounts only measurable in minute scientific terms, a whole new world opens up with bitters and tinctures. As an industry rule, when a guest expresses they aren't imbibing in alcohol, staff respectfully avoid bitters and tinctures as they are alcohol based. However, the creative flavour landscape changes entirely if a guest says, "I'd like something non-alcoholic, but bitters and tinctures are okay!" With bitters being the spice rack of the mixology world, a whole cupboard of combinations await that one simple caveat. 

TOP-TIER: Guava & Lime with Honey and Bitters 

The Franklin & Sons sodas are delicious all on their own, but the experience can be maximised with a few additions to the full flavour already in the bottles. Utilising the spice rack of the drinks world, bitters can change and add complexity to many low-almost-no-alcohol drinks. The honey will accentuate the Guava richness, the bitters work perfectly with the lime, and the lime wedges will add extra zing to the delightful bubble structure across the whole Franklin & Sons portfolio. This cocktail - a loose adaptation of the Australian sensation “Lemon Lime Bitters” - will zhuzh up your night out instantly. Traditionally, imbibers haven't ever had more than two dashes of bitters, but this 8 dash recipe brings an unbelievable flavour bomb to the combination below. But, also, everything mentioned above would be delicious with a few dashes of bitters. 

Ingredients:
3 lime wedges muddled
1 bottle Franklin & Sons Guava & Lime Soda 
15 ml honey 
8 dashes aromatic bitters 

Method:
Combine all ingredients and add ice.

Bar programs are realising the growing demand for thoughtful, delicious non-alcoholic options. Finding or requesting craft sodas or soft spritzes or asking for a drink with bitters to create a balanced, flavorful drink without alcohol doesn't have to be a challenge. With the right ingredients and a bit of courage to ask the staff, non-alcoholic beverages can offer just as much complexity and enjoyment as their boozy counterparts. These options make it clear that alcohol-free nights out can be just as delicious and memorable. All it takes is a little exploration and openness from both bartenders and guests to elevate and enhance the non-alc experience. Cheers to a vibrant, flavourful night out—now available with more flavour!

For more info check out these non-alcoholic options too.

By Zach Sapato 

Which Mixers Pair Best With Which Gins?

Gin lovers are often cited as the curious, adult Alice in Wonderland sub-section of distilled spirits drinkers. As one myself, I am fluid in my drink choices, always up for new adventures in gin and mixers. People like me really enjoy trying new flavours, concepts, and combinations. It’s important for our five senses to get involved in any drinking experience. Constantly on a quest to seek a new favourite to make us grin like a Cheshire cat, we rarely stick with one preferred brand, building up home collections of gin bottles we fell in love with along the way as they beckoned ‘Drink Me’. Adult Alices treasure our gin cabinets with pride. It’s something non-gin peeps in the ordinary world struggle to understand.

As consumers, our buying decisions are multi-faceted, not based solely on the spirit inside the bottle, we’re also drawn to brand story, ethos and of course eye-catching bottle design and colours. We love attractive gin bottles very much and struggle to part with our ‘babies’ even when they’re empty! One of the most significant lessons we can learn from Alice in Wonderland is the importance of imagination. This must be the reason many empty gin bottles end up repurposed into table lamps and other home decor. As owners we can keep the relationship, pay homage to the memorable moments, flavours, whimsy, and magical quality of our experiences. By opening up our insatiably curious nature and thinking outside the bottle, gin helps us live a life that is anything but ordinary.

Has the gin bubble burst?

Some folks are saying the UK gin bubble has burst. Can this possibly be true? It does seem to be the case that demand for the classic Gin and Tonic has shown some decline lately. But why? 

If we peep through the lens of a typical Adult Alice’s looking glass, you realise her perception of the world around her constantly shifts and changes so she will always seek variety in her sips. To cater to this profile, retailers and bars must keep adapting their range of gin offerings and mixer selections to meet consumer demand and provide new adventures in flavour. Alongside core popular gins and tonics, a kaleidoscope of new choices emerge.

With more options available than there have ever been, experimenting with flavours, styles and other spirits is an unsurprising next step for any gin lover, however they are unlikely to permanently replace gin for something different as a favourite spirit. Light and Dark Rums, Vodka, Tequila, Scotch Whisky, Cognac and Armagnac etc may pique their curiosity for a while but there’ll always be a homecoming to Gin. That’s because no other distilled spirit category offers so many botanically diverse variations and Gin is too deep-rooted in UK culture to lose its appeal. Added to that, we demand variety in the T part of our beloved G&T as tastes evolve.

Exciting developments in tonics and mixers is where we head next in this article. Follow me down the rabbit hole into a wonderland of tonic waters, lemonades, cola and sodas.

LONDON, 1886

In Victorian London, 1886, Lewis Carroll’s popular Alice in Wonderland books had been adapted into a musical and rehearsals were underway for its premiere at The Prince of Wales Theatre. At the same time, in Rickmansworth London, three brothers George, Albert and Frederick Franklin began creating extraordinary drinks by combining the finest naturally sourced ingredients. They grew a reputation for their mineral water, brewed ginger beer and lemonade which they sold from their small family confectioners in returnable torpedo-shaped glass bottles. In 1898 (the year Lewis Carroll died) Franklin & Sons Mineral Waters was born when Frederick’s son (also Frederick) took over the business and renamed it. In 1900 the business expanded into the old silk mill at the west end of Rickmansworth High Street and went from strength to strength.

True pioneers in the soft drinks space, the company led the way with natural ingredients and flavourings, innovating further in the 1930s when they became inspired by demand from Americans travelling to London.

FRANKLIN & SONS LTD

Relaunched in 2016 to meet market demand in the same way it responded in the past, today Franklin & Sons follows those same principles using their experience and expertise to craft a wider range of exceptional, award-winning drinks without compromise, ie minus artificial colours, flavours, sweeteners or preservatives. The bottle aesthetic remains traditional and nostalgic and reflects the pioneering values of yesteryear.

But don’t make assumptions that their ideas are trapped in the past. There is nothing bland about these drinks. They ooze the most wonderful flavours and natural vibrancy that every botanical fanatic looks for.

Read on for how they stretch the nature of mixers into innovative new realms. But first, let’s cover their award-winning tonics. If you enjoy a classic G&T give these a try because they may just become your favourite new go-to tonic. Especially if you are concerned about sugars, artificial sweeteners, or like to count the calories.

The Best TONIC WATERS for Gin

PREMIUM INDIAN TONIC WATER pairs well with juniper-forward gins (where juniper is the primary flavour and any other flavours are not as prominent). Natural botanical and citrus flavours, sparkling water and cinchona bark extract are blended to make this delicate Premium Indian Tonic Water.

Calories: 34 kcal per 100ml
Size: 200ml, 500ml (screw cap) and 150ml cans.
Buy here: £20 for 24 bottles (200ml)

PREMIUM LIGHT TONIC WATER pairs well with navy strength gins and vapour-infused gins. The same natural botanical and citrus flavours of the Premium Indian Tonic, but provides a slimline version without compromising on flavour.

Calories: 22 kcal per 100ml
Size: 200ml, 500ml (screw cap) and 150ml cans.
Buy here: £20 for 24 bottles (200ml)

ELDERFLOWER & CUCUMBER TONIC WATER complements floral gins and white port. Handpicked elderflower and cucumber flavours are blended with sparkling water and cinchona bark extract to make this naturally light, floral tonic water. 

Calories: 21 kcal per 100ml
Size: 200ml bottles
Buy here: £20 for 24 bottles

The Best MEDITERRANEAN TONICS for Gin

ORIGINAL MALLORCAN TONIC WATER best served with citrus-heavy gins and flavoured vodkas. Mallorcan citrus, natural botanicals and mediterranean flavours, sparkling water and cinchona bark extract are blended to make this refreshing tonic water.

Calories: 21 kcal per 100ml
Size: 200ml bottles
Buy here: £20 for 24 bottles

SICILIAN LEMON TONIC WATER is best served with sloe gin or berry-infused gins. Sicilian lemons and natural botanicals, sparkling water and cinchona bark extract blend together to make this citrusy tonic water.

Calories: 46 kcal per 100ml
Size: 200ml bottles
Buy here: £20 for 24 bottles

ROSEMARY & BLACK OLIVE TONIC WATER mixes perfectly with reposado tequila, ruby ports and herbaceous gins. This award-winning tonic blends natural rosemary and olive flavours with sparkling water and cinchona bark extract to make this light and herbaceous tonic water.

Calories: 22 kcal per 100ml
Size: 200ml bottles
Buy here: £20 for 24 bottles

The Best PINK LEMONADES & COLA TO ENJOY WITH SPIRITS

NATURAL ROSE LEMONADE is perfect over ice for any occasion. English rose petals, lemon juice and sparkling water are blended to make this floral twist on the 1886 original lemonade.

Calories: 33 kcal per 100ml
Size: Available in 200ml, 275ml and 500ml (screw cap) bottles
Buy here: £20 for 24 bottles

SPRING RHUBARB LEMONADE provides a zesty twist on the original 1886 lemonade, harvested rhubarb, lemon juice and sparkling water are blended to create this refreshing soft drink.

Calories: 25 kcal per 100ml
Size: 275ml bottles
Buy here: £14 for 12 bottles

1886 ORIGINAL COLA is a truly unique blend of vanilla, West African kola nut, Colombian coffee beans and sparkling water are blended to make this complex but full flavour cola. 

Calories: 40kcal per 100ml
Size: Available in 200ml and 275ml (screw cap) bottles
Buy here: £20 for 24 bottles

SODAS & GINGER ALE TO ENJOY WITH OTHER SPIRITS

PINK GRAPEFRUIT SODA is perfect with tequila Blanco for a simple Paloma. This zesty new soda is a natural blend of pink grapefruit and lime juices with sparkling water. It makes for a bright, perfectly balanced drink with bitter notes.

Calories: 22kcal per 100ml
Size: 200ml bottles
Buy here: £20 for 24 bottles

MANDARIN & GINGER SODA is designed to pair with cognac, brandy or Irish whisky. Aromatic mandarin and spicy ginger are blended with sparkling water to make a light and subtle drink with a spicy, warm finish. Not too sweet.

Calories: 21kcal per 100ml
Size: 200ml bottles
Buy here: £20 for 24 bottles 

ORIGINAL GINGER ALE pairs perfectly with pisco, scotch whisky or Armagnac. Bringing a balance of subtle warmth with a refreshing twist, this mixer is a blend of natural root ginger extract and sparkling water. Can be enjoyed as a standalone soft drink or mixer.

Calories: 33kcal per 100ml
Size: Available in 200ml bottles and 150ml cans
Buy here: £20 for 24 bottles 

Knowing that consumers seek new flavours and want to change up their mixers, garnishes and spirit to add variety to their drinking experiences or seek non-alcoholic alternatives, Franklin and Sons have worked hard to develop a range of mixers and tonics that tickle modern taste buds - try as many of these mixers as you can and I can guarantee you will find new favourites. I hope this article has left you feeling curiouser and curiouser to explore further. Long live all the Adult Alices… across this universe and the next…

By Robbie Jerram

What's the Difference Between Organic and Biodynamic Wines?

Image credit: Fattoria La Vialla

The impacts of climate change now shape the long-term future of every vineyard and winemaker around the world. Savvy customers increasingly expect greater transparency on where and how the grapes are grown, and what goes into their favourite bottle of wine.

Modern commercial winemaking often depends on monoculture, rows and rows of vines lacking the biodiversity to cope with pests and disease outbreaks. To maximise crop yield, chemical fertilisers and synthetic pesticides are sprayed to protect the vines from pests, with industrial herbicides to maintain the land. The grapes are then harvested by hand or with mechanical equipment and processed using sulphites, enzymatic stabilisers, added sugars; the list goes on….

The industry standards and regulations around conventional wine making and labelling vary from country to country. We see ‘contains sulphites’ on the bottle but beyond that it’s often not possible to determine what farming practices have been used, or what and just how much of it has been added within the winemaking process. Above all, you are not able to tell what pesticides have been used on the vines/grapes and soil.

Fundamentally, soil health and biodiversity are everything - the quality and essence of the wine that takes you back to where the vines are tendered. You cannot make outstanding wines from mediocre grapes grown on over-farmed and depleted sites.

Next, we travel to Tuscany in Italy to find out more about how things can be done differently.

Fattoria La Vialla, Toscana 

Image credit: Fattoria La Vialla

Outside Florence and Siena lie the rolling hills of Tuscany. For those in the know, venture further south towards Arezzo (the stunning location of Roberto Benigni’s Life is Beautiful). En route lies over 1,600 hectares of fields and forest owned and managed by Fattoria La Vialla, a family-run farm and wine estate.

This Fattoria (farm and wine estate in Italian) has been practising organic and biodynamic farming and winemaking since 1978. The estate produces its own wine, extra virgin olive oil, pecorino cheese, appetisers, sauces, pasta, vinegar, honey, biscuits and more - directly from vineyard to bottle, from vegetable patch to jar.

Their wines have received multiple awards in the past decade, including 159 alone in the first half of 2024! They have a multitude of mouthwatering farm produce and their farm diaries @fattorialavialla are well worth following. Their holistic and regenerative approach to agriculture and farming even extends to a growing range of biodynamic, Demeter-certified face and body care products made from upcycled olive water from their olive oil production, as well as dietary supplements. But this begs the question, what are biodynamic and organic products? Let’s find out more…

What are Organic Wines? 

Image credit: Fattoria La Vialla

For over 45 years Fattoria La Vialla has cultivated its land using organic methods, but what do ‘organic viticulture’ and ‘organic wine’ mean?

Organic wine is wine produced with grapes from certified organic agriculture and only small amounts of a few additives and adjuvants are allowed, all of which must be of certified organic origin. A key point of organic production is the much lower quantity of sulphites used, compared to wines produced with conventional methods. The accepted limit of sulphur dioxide is 100 mg/l for dry red wines (versus 150 mg/l of conventional) and 150 mg/l for white and dry rosé (versus 200 mg/l of conventional).

The Italian word “biologico” for organic comes from the Greek “bios”, meaning life. Based on national and EU regulatory frameworks; to be awarded the logo “BIO”, a farm must undergo a three-year transition from conventional agriculture to a system that requires no chemicals used for pests, weeds and pathogenic organisms’ control. The use of GMO products is also prohibited.

To be labelled ‘organic wine’ with the Euro-leaf symbol, both the viticulture and winemaking processes must comply with very specific legal requirements, besides the general regulations for all wines. The label must also include the identification code of the certification agency. To maintain this status, farms are subject to annual inspections on traceability from vineyard to bottle.

Organic viticulture is not simply a business or ecological choice. Vines are self-pollinators that depend on wind. So, if your neighbouring farms or vineyards do not operate by organic standards, it would be a practical challenge to gain certification.

What are Biodynamic Wines?

Image credit: Fattoria La Vialla

Biodynamics is derived from the writings of the spiritual philosopher Rudolf Steiner in the 1920s, who saw the farm as an ecological whole: not just rows of grapevines but the soil beneath them—a living ecosystem—and the other surrounding flora and fauna, growing together to the rhythms of nature and the cosmos.

As suggested by the name, biodynamic wine is closely related to biodynamic agricultural practices, a discipline much closer to philosophy than science. The key differences between organic and biodynamic wine are based on a holistic view of cultivation.  Biodynamics takes the concept of organic agriculture further, striving for synergy with nature and its cycles. Therefore, any wine produced with the biodynamic discipline comes from grapes cultivated following the lunar calendar, with pruning, irrigation and harvesting practices taking place on specific days. Harvest by hand is also a prerequisite.

Biodynamic wine is very similar to organic wine, but not subject to EU regulations. Its labelling also requires certification, the most common by Demeter. Besides prohibiting the use of all pesticides, herbicides and chemical fertilisers, certain biodynamic ingredients such as cow horn manure and cornosilica made according to specific prescriptions have to be applied by the lunar calendar. These requirements are more stringent than those for organic certification.

In addition, only glass bottles with non-plastic closures can be used and the level of permitted sulphites as compared with organic wines are reduced further to 90mg/l for whites, 70mg/l for reds, and only 60mg/l for sparkling wines.

At Fattoria La Vialla, all farming practices are biodynamic with over 832.66 hectares of land having obtained Demeter certification and the remainder of the land undergoing conversion. Besides their organic and biodynamic certification, all La Vialla wines are vegan and La Vialla has also adopted the “La Vialla’s Method”: a way of being and of doing things, which pervades the hearts of all the “Viallini”, both staff and family, with the shared mission of respecting people, animals and the Earth.

Now, let’s taste our way through some great organic and biodynamic wines from Fattoria La Vialla:

Sparkling Wine

"Mussantino Selvatico Rosé" 2023

Image credit: Will Wong

Made with 100% Pinot Nero, its deep fuchsia pink is bound to raise eyebrows in the bottle or glass. Despite it being a sparkling wine, you’d need a corkscrew! The gentle fizz comes with a bouquet of ripe strawberries. It’s a bone-dry easy drinking aperitif that is versatile with summer salads, smoked salmon and bresaola. Summer party crowd pleaser.

Size: 750ml
ABV: 12.5%
Find here: £11.75 each in a case of 6

Cuvée N2 Metodo Classico Millesimato 2016

Image credit: Will Wong

It’s pale appearance almost disguises the fact that this Traditional Method extra-Brut sparkling wine is a Blanc de Noirs made with 100% Pinot Nero. Multi award winning and best of show at Vinitaly, this Blanc de Noirs is aged for 64 months on its lees (secondary fermentation in the bottle like champagne). It has notes of elderflower on the nose and is crisp but soft on the palate. Allow a little time for it to open up and serve between 6-8°C. Pairs well with baked sea bass, steamed broccoli and Jersey Royal potatoes.

Size: 750ml
ABV: 12.5%
Find here: £24.95

Still White Wine

Vermentino di Maremma Toscana D.O.C. 2023

Image credit: Will Wong

Lesser known and often forgotten, Vermentino is more often associated with Sardinia or Corsica. A light-bodied wine that can be as deliciously complex as some Sauvignon Blanc. The grapes were harvested from Viallino vineyards in the Tuscan Maremma close to the sea, giving the wine crisp citrus acidity with a flinty and saline character. Perfect companion with pesto, white fish and seafood dishes. It works wonders with dim sum such as prawn dumplings, ‘shumai’ and spring rolls.

Size: 750ml
ABV: 12.5%
Find here: £8.65 each in a case of 6

Pinot Grigio I.G.T. 2022

Image credit: Will Wong

Blended with super ripe grapes from two sites, this unfiltered Pinot Grigio is bottled with the lees which you might find at the bottom of the bottle. This extends its bottle life if stored in darkness away from heat; and gives the wine extra texture over time. Chill the bottle upright in the fridge if possible.

Once the cork is drawn, you will be seduced by its lush tropical nose packed with peaches and nectarines ripened in the Tuscan sun. On the first sip, the wine is bone-dry with a slight tangy long finish, much like some funky ‘natural’ wines. Great companion with Caesar chicken kebab and aubergine. Best enjoyed with shellfish and crustaceans, either raw, steamed or grilled.

Size: 750ml
ABV: 14%
Find here: £9.60 each in a case of 6

Still Red Wines

Casal Duro I.G.T. 2020

Image credit: Will Wong

Aged for 24 months in barriques, the deep ink in your glass looks serious. Yet, its vibrant cherry nose and youthful soft tannins make this unfiltered Cabernet Sauvignon / Merlot blend very accessible now, with further cellaring potential of at least five years. Medium-bodied and robust, this multi-gold-award winning wine stands up to grilled red meat or roast beef with ease. Italian fares such as lasagne or tomato-based pasta and pizza are waiting.

Size: 750ml
ABV: 15%
Find here: £16.55 each in a case of 6

Cortona Syrah D.O.C. Riserva 2019

Image credit: Will Wong

As seen on the Impressionist painting on the label, the historic and scenic town of Cortona is perched on a hilltop where some of the best Syrah grapes are grown nearby. 2019 proved to be an exceptional vintage. Some of the harvest were aged in Slavonian oak with the rest in used 500-litre tonneaux barrels for 24 months. Once blended, the cuvée remains in the bottle for another year to soften the tannins.

In high summer with temperatures over 25ºC, it’s worth chilling the bottle before decanting at least an hour ahead of serving to let the wine breathe and open up. The result is an inviting cherry perfume nose followed by a dry black peppery long finish. Pair with any hearty red meat or winter stews. It even works with bitter dark chocolate!

Size: 750ml
ABV: 15%
Find here: £16.60 each in a box of two

Podere La Casotta I.G.T. 2018

Image credit: Will Wong

The beautifully illustrated front label gives us a glimpse of the picturesque landscape; with the once abandoned and derelict 18th century ‘podere’ (farmstead) facing a semi-circle of majestic cypress trees. Restoration began in 2002; together with planting varietals that are blended in this flagship red.

Three of the five grapes in the blend, including Sangiovese that makes Chianti famous worldwide, are left to dry out lying on racks in well-ventilated dry rooms until December. They are then combined with the other two already in fermentation. This process is called ‘appassimento’ and it creates a greater concentration of colours, aromas and flavours in the wine. The final blend is aged in barriques for 24 months, followed by 6 months in casks and a further 12 months in the bottle.

Decanted an hour ahead, the lovely herbal nose will take you up the hillside forest. It’s delicately smooth and balanced with soft tannins and dark fruits. Any underlying sweetness is restrained leading to a moreish fine red perfect to drink now and will age gracefully over 20 years if cellared with care.

Size: 750ml
ABV: 15%
Find here: £25.25 each in a box of two

Sweet Wines

Vin Santo 'Occhio di Pernice' Riserva D.O.C. 2015

Image credit: Will Wong

The ‘Liquid of Saints’ is hailed as the Prince of Tuscan dessert wines and won best of show at VinItaly with 96 points! Being a Riserva, the Sangiovese and Malvasia Toscano blend must be aged in small Caratelli (oak or cherry) barrels for at least 7 years. The concentrated sugar gives this honey nectar an ageing potential of 20 years. Enjoy at 15ºC on its own, with crème brûlée or strong cheeses.

Size: 500ml
ABV: 15%
Find here: £19.40

Respect for the Earth does not have to break the bank for us consumers. Fattoria La Vialla delivers your order without middlemen at very competitive prices. Giuliana and Piero Lo Franco began pursuing their dream of restoring the abandoned farm over 46 years ago and now their sons - Gianni, Antonio and Bandino – continue to run Fattoria La Vialla whilst being inspired by the idea of good, healthy food, and the protection of nature and its fruits.

Promoted from ‘carbon neutral’ to ‘climate positive; by the Nature Office of Italy in 2020, Fattoria La Vialla is a totally eco-sustainable, “climate positive” farm and wine estate. La Vialla hasn’t stopped here though, as in 2022 the United Nations Environment Programme (UNEP), together with the Food and Agriculture Organisation of the United Nations (FAO) chose Fattoria La Vialla as one of the #GenerationRestoration actors for the United Nations Decade on Ecosystem Restoration. The aim of the programme is to create a global movement to prevent, halt, and reverse the degradation of ecosystems, in which sustainable and regenerative agriculture plays a key role. We don’t know about you, but we can’t wait to see what Fattoria La Vialla does next!

Have you ever wondered what unfiltered wines taste like, or if it’s safe to drink the ‘bits’ floating in your wine, if so, click here. For those looking for some perfect pasta and wine pairings look no further than here.

By Will Wong

A Bartender's Guide to the Bartender Code

85, 86, 200. If you have spent an evening sitting at a busy bar top watching your favourite bartenders work, you have likely heard them shout these numbers - and more - to each other in service. But what are they actually talking about? These codes are for staff to communicate clearly and concisely about what needs to be done to maintain the standard of service, and occasionally, talk about the guests in the venue.

These codes can be numerical or short phrases that indicate a situation requiring attention, whether to restock a certain item, to let your team know you’re going for a quick bathroom break, or to ensure a patron's safety. The bartender code has been around as long as anyone can remember, so no one really knows how it all came to be, but we do know where certain phrases or codes have come from.

In fact, most of the phrases we’ll be taking a look at today, originate from prohibition-era soda jerks. Soda jerks were generally male teenagers, so their language of course comes from a perspective of childish playfulness. Darcy O’Neil’s book “Fix The Pumps” covers the history of soda jerk slang in depth, and some phrases still have homes in the bars, restaurants, and delis of today. A majority of them, however, are now defunct.

For the modern bartender, there are some phrases that I recommend not adopting, due to their nature of objectifying the guests. These codes are a sign of the times they come from. For example, the aforementioned title of O’Neil’s book is Old Soda Jerk Code for leaving your station to ogle a large-breasted female patron. On the other hand, some codes are necessary for a green bartender to learn if they want to ensure the safety of their guests.

It is also worth noting that not every bar uses bar codes, and some venues (mine included) use codes and shorthands that are not universal, so codes you may hear in your usual watering hole may not apply to the next venue you visit.

NUMERICAL BARTENDER CODES:

These numerical codes are for bartenders and waiters alike to communicate about what needs to be done, or what is happening in the bar:

85 - Almost out of stock on a product, also a quick way to request a restock on a certain item as a priority.

86 - Completely out of stock on a product, meaning there is none left in the back-of-house areas either. Suppose you hear “86 Agave!” while at the bar, you can kiss your Tommy’s Marg goodbye.

68 - A product is back in stock after being 85 or 86. If you hear “68 Agave!” you can now again resume your regular Tommy’s drinking. This call can also be used to request a restock; “Can I get a 68 on agave please!”

50 - If you hear this while sitting at the bar, be alert! You might see some bottles flying around! Originally coming from flair bartending culture, it essentially means “Catch!” right before tossing a colleague something instead of passing it to them, but has evolved over the years to mean that as well as a quick way to say “Could you please pass me the ____”. An example of this would be one bartender saying the other:

“I’m 86 agave in well, 50 me yours!”

100 - A quick way of saying clean-up is required, normally after a guest leaves the venue and the bartop or their table needs to be cleared and wiped down.

200 - This means a customer is waiting to be served, usually followed by a location. “200 on the door” means that a group has just walked into the venue and requires attention. It can also be used in conjunction with table numbers, so “200 on 9” means that table 9 requires service, whether that be taking an order, clearing empty plates and glasses, or just answering a question they have.

600s - The 600s codes are for members of staff to communicate with each other about breaks being taken, with each unit digit signifying what the break is for and for roughly how long they will be off the bar.

601 - Toilet break for a number 1

602 - Toilet break for a number 2

603 - Smoke break

608 - Break to eat some food

630 - Half an hour break for staff meals
P.S. This one is lesser used as (unfortunately) not many bars offer full half-hour breaks and meals on shift.

700 - If you have heard this number get called out and someone comes to your service, feel flattered! A 700 bar call means that an attractive customer requires attention.

While this bar call is a sly compliment, this is a call I do not use nor allow in my venue. Our guests choose to visit our venues because they feel safe imbibing in our care, and in my eyes, it is considered misconduct to breach that trust. Another implication is that in my experience, calling a 700 always receives more preferential service than a 200, when all guests in our venue should receive the same standard of immaculate care.

81 - This lesser-used code call is shorthand code for waters, and can be applied to specific tables or the whole venue. “81s on 101” means table 101 needs a top-up on water, while “Round of 81s” means to do a lap of the venue and refill waters wherever may be needed.

95 - Walk out! If a customer is leaving without paying, intentionally or otherwise, the first member of staff to notice this will call out “95 on 12!”, meaning that table 12 is leaving the venue without paying their bill. Not all 95s are intentional theft, in fact, in my current venue, a 95 is more often than not, an inebriated guest who has simply forgotten to pay, and upon being told is almost overly apologetic.

PHRASES AND WORDS in the bartender code:

These phrases and words serve the same purpose as the numerical codes and offer awareness of the current situation in the bar.

BACKS - More than likely the most used call in the hospitality industry, this means that someone is coming through the bar behind the back of someone. This serves to make people aware of your location if you are carrying a tray of drinks, a sharp object, a hot plate of food, or even just to avoid collisions.

CORNER - Serving the same purpose as “Backs!”, this is used when turning a blind corner to avoid collisions and spillages.

P.S. “Backs!” and “Corner!” can be used in conjunction with “Hot!” or “Sharp!” to indicate what the risk is.

ON THE FLY / ON FLY / OTF - This call normally follows a task to indicate urgency. A common example of this is you have forgotten to put through a drinks order for a table and remember 5 minutes later. In this scenario you go up to the bar, apologise to the bartender and ask for their drinks to be made “on the fly”. Another example of this is to request an urgent restock on a product; “Can I get a 68 on agave on the fly please!”

NO FLY - This call more often than not, is used following an 86 call, to signify that there is no urgency to restock the product/more urgent things to take care of before restocking it. For example “86 Agave, no fly!” means that the agave bottle in the well is empty, but it is not needed immediately, so finishing the current tasks is more important, and the bottle will be refilled upon completion of the current jobs.

IN THE WEEDS - If you hear your bartender call this on a busy day, it means that they are slammed. You can put good money on the fact that when you are in the weeds, everything that can go wrong, will.

“I was in the weeds, and then I broke a glass into the well and 86d it. I could have cried”

This has happened to me more times than I would care to admit but is part and parcel of the job.

ANGEL SHOT / ASK FOR ANGELA - The most important call for a young bartender to learn is the one that comes from the customer. If a customer comes to the bar and asks for an Angel Shot, or says “Can I Ask for Angela?”, it means that they feel unsafe in their current company, and would like to be escorted to safety by a member of staff.

There are certain specifications that a customer may ask for with their Angel Shot that bartenders and patrons alike should be familiar with.

ANGEL SHOT NEAT - The patron needs to be escorted to their vehicle.

ANGEL SHOT ON THE ROCKS - The patron would like the venue to order a taxi for them and be escorted to it upon its arrival.

ANGEL SHOT WITH A LIME WEDGE / WITH A TWIST - The patron is in immediate danger and the police need to be contacted.

It is of great importance, that bartenders and patrons be familiar with the protocol of an Angel Shot and its specifications, to ensure the safety of everyone in the venue.

VENUE SPECIFIC CODES AND SHORTHANDS:

As mentioned earlier, some venues have bar calls and codes that are specific to them. This may be because of a unique piece of equipment, language between two close friends in the venue that the rest of the team has adopted, or simple necessity.

Here are some of the ones that I have worked with over the years:

HANDS - This is a call I started using in my time working the bars of Johnnie Walker Princes Street, and have then taken it with me to my current venue, Bittersweet. The call means I have built all the drinks for this round, but I only have 2 hands, so I need an extra pair to shake and stir all of this. This is a call that came out of necessity, in a bar where people order 10 different cocktails for the same table, an extra set of hands to expedite the ticket time is always welcome help. Plus “Hands please!” is faster, and more precise communication than “Hey mate, would you please be able to shake this drink, and stir this one for me?”.

G&Gs - This is a call that a couple of bars use, but each one has a variation of the call. G&Gs stands for “glassware and garnishes”. Similar to “Hands!”, it asks for help finishing up a round of drinks, by prepping the glassware and garnishes required.

WAWAS - A personal favourite of mine that has followed me from my part-time pub tending days, coined by a former bartender, current software engineer, and good friend, Charlie Bryce. We used this in place of 81 at the Jolly Botanist and is still in use over there even though none of the members of the team that popularised it still work there.

By Fowwaz Ansari

What's the Difference Between Vodka and Gin?

When it comes to spirits in the cocktail world, gin and vodka are top contenders. But people often wonder: is gin just flavoured vodka or is vodka simply gin that hasn’t reached its full potential? It can be confusing so let’s address this topic.

The two spirits share some similarities. Both are clear, colourless, distilled liquids. They’re equally versatile and light, similar in strength, lower in calories when consumed straight compared to other spirits, and easily used in mixed drinks. While gin and vodka can be used interchangeably in cocktails, they have developed distinct personalities, each bringing something unique to the table. 

So if you’ve ever pondered the myths or wondered what sets gin and vodka apart - how flavouring alters them, and other questions, read on…

VODKA: RAW MATERIALS, STYLES & FLAVOURS

NEUTRAL VODKAS 

Vodka is known for its clean, neutral taste. It’s made by mashing base ingredients containing carbohydrates to produce fermentable sugars, which are then fermented with yeast, distilled using a continuous column still, and filtered to remove impurities, resulting in a smooth finish.

In theory, vodka can be made from anything of agricultural origin—a broad definition that allows great flexibility in creating the spirit. In practice, however, most vodka producers today stick to a narrow range of cereal grains due to commercial pressures and consumer expectations. The most common grains used are barley, wheat, and rye, with occasional blending of different grains.

Is vodka made from potatoes, or is that a myth?

In Poland, making vodka from potatoes has been a centuries-old tradition. Since the 15th and 16th centuries, Polish families have produced their own vodkas at home, often flavouring them with fruit and herbs—originally more to mask the harsh alcohol taste than to create a specific flavour profile. So yes, potato vodka is very much a reality because, remember, vodka can be made from any agricultural ingredient!

Try Chase’s Potato Vodka (England)

Today, more commercially produced vodkas come from grain than potatoes.  An outstanding example is the luxury French Vodka, Grey Goose, which started a revolution in the space when they decided to create a neutral vodka from French winter wheat with a distinctive taste rather than try to be flavourless. 

Size: 70cl
ABV: 40%
Find here: £32.90

Try Grey Goose Vodka (France)

There’s a myth that distilling more than once leads to a better product. Grey Goose attempt to dispel that myth by arguing that single distillation helps retain more flavour of the wheat used to make their vodka, which might be lost if distilled again. It is filtered through limestone. Named by the Beverage Tasting Institute the best tasting vodka in the world one year after its release, Grey Goose went on to be a multi-award-winning vodka. Definitely one to sip neat or on the rocks. Outstanding. 

Size: 70cl
ABV: 40%
Find here: £35

So, there’s another myth dispelled, if you thought all neutral vodkas were odourless and tasteless - not true. Different vodkas can have unique aromas and flavour profiles.

What are some of the more unusual vodkas? 

A couple of noteworthy vodkas that have come to market in recent years using alternatives to grain and potatoes have either been produced to made use of available ingredients or to create a point of difference. 

Try Pod Pea English Vodka (England)

Something a little different from the North of England, this release uses 100% locally sourced peas that are fermented, distilled and bottled in Manchester using a bespoke copper still. Even the bottles are made from sand sourced from the UK to keep its carbon footprint low. Bursting with sweet, vegetal pea notes, a touch of citrus, light savoury tones and a silky finish - this would be perfect for a Martini or Bloody Mary.

Size: 70cl
ABV: 40%
Find here: £36.95

Try Ciroc Vodka (France)

Ciroc stands apart in the world of vodka with its unique grape base. Distilled five times (they say for unmatched purity and smoothness), it exudes a subtly sweet flavour profile. Its grape origin not only imparts a delicate nuance but also makes it a perfect complement to Champagne cocktails if you’re looking for a touch of elegance.

Size: 70cl
ABV: 37.5%
Find here: £29.99

These are all distinctive vodkas with differently nuanced flavours based on the base ingredients. So perhaps this dispels the myth that all vodka is created equal. 

CHARACTERFUL VODKAS

When it comes to vodka styles, there are simply two: Neutral and Characterful. All of the above recommendations were neutral. Vodka becomes ‘Characterful’ when flavouring is added post distillation through compounding, maceration or redistillation.The spirit retains flavours from the addition of further ingredients post-distillation to give a more mouth-filling texture.

Recipes of honey, fruits and spices have traditionally been used through maceration historically. One well-known flavouring is the aromatic herb ‘bison grass’ well known in Poland.

Try Żubrówka Bison Grass Polish Vodka (Poland)

For centuries, Żubrówka has been intrinsically connected with the bison grass growing in the Białowieża forest in Poland. 60 days of craftsmanship combining century old traditions and state of the art technology are required to create a bottle of Zubrowka. Each bottle of Żubrówka Bison Grass contains a blade of bison grass which is added by hand making Żubrówka truly unique.

Size: 70cl
ABV: 37.5%
Find here: £23

Other popular vodka flavours are citrus, vanilla, pepper and even chilli. Inexpensive brands will most likely have been compounded with a bought-in artificial flavouring (such as lime) whereas premium brands are more likely to have sourced a natural botanical for redistillation. With vodka, there is often one predominant flavour to the spirit rather than several combined which keeps it clear and simple. When done well, these can be exceptional spirits with pure and precise flavours.

So what about gin?

UK/EU GINS: RAW MATERIAL, STYLES & FLAVOURS 

Gin’s standout feature is juniper berries which give it that signature piney flavour no other spirit has. Often accompanied by other carefully chosen botanicals like citrus, herbs, and spices, where flavoured vodka’s strength is its simplicity, gin’s is its complexity. Think of a multi-faceted, spicy Christmas cake recipe with a much longer list of ingredients than an average cake. 

So what is gin if it isn’t simply vodka with juniper and other spices added? 

The broadest legal definition of gin in the EU and the UK is that it is crafted by infusing juniper and other botanicals into a ‘neutral grain’ base spirit (min 96% ABV) which is then distilled. The neutral grain alcohol brings lots of warmth but no flavour characteristics so all flavour is derived from the botanical recipe used in production. Any EU/UK gin should have a “predominant taste” of juniper to call it gin, although no tests exist to determine if the taste is predominant so this is open to interpretation. 

As well as the presence of juniper berries (which are actually female seed cones of Juniperus Communis) there is no limit on the other botanicals a distiller can use to create their recipe. Most commonly used botanicals in gin include earthy Angelica Root (which matures the drink and rounds out the edges) and Orris Root (the world’s only natural fixant to combat ‘louching’). Citrus Peel gives the spirit an aromatic lift and Coriander Seeds and any of a number of peppers add warmth. In recent years distillers have continually been innovating new flavours the world over, using an endless variety of botanicals either imported or locally foraged from herb gardens, meadows, orchards, hedgerows and coastal regions for localised specialties. Flavours range from Dry to Earthy to Floral, Citrus to Fruity, Spiced to Sweet, and Herbal to Coastal amongst others. 

The main gin styles are: Juniper-forward, Contemporary, London (Dry) distilled/redistilled/compounded, aged, old tom, navy strength, sloe gin and other liqueurs. See more about gin styles in my December article. As with vodka, artificial flavours can sometimes be added to gin, these are often the coloured liquids, but the best quality gins are those that are made colourless through redistillation of natural ingredients.  

MINIMUM STRENGTHS

Both spirits usually have around 40% alcohol by volume (ABV) though vodka’s minimum is 35% and gin’s is 37.5%.

Here are a cross section of gins from the British Isles to sample to highlight how the category is characteristically different to vodka. It’s all about the lovely botanicals.

CLASSIC

Try Bombay Sapphire London Dry Gin (England)

A truly iconic gin with a creative spirit produced from an original 1761 recipe. This is a gin with fresh, bright citrus notes, a lively juniper character and an elegant light spicy finish. 

Size: 100cl
ABV: 40%
Find here: £24

CITRUS

Try Tanqueray No Ten (England)

Fresh grapefruit peels and camomile are key to the wonderful aroma of this luxurious twist on the classic Tanqueray recipe. Distilled in small batches in a tiny copper pot-still, it’s velvety smooth and lovely in a G&T.

Size: 70cl
ABV: 47.3%
Find here: £27

FLORAL

Try Isle of Harris Gin (Scotland)

Isle of Harris Gin features a range of botanicals that have been carefully selected to create and capture the spirit of the landscape, the people and the island. Hand dived sugar kelp is used to balance a total of eight other botanicals including juniper, cassia bark, coriander seed, angelica root, bitter orange peel, cubebs, liquorice root and orris root. The result is a balanced flavour profile that delivers notes of juniper and pine with sweet fruits of mango, grapefruit and orange. Green herbaceous notes are also found, which transitions through to vanilla and a warming black pepper spice on the finish with subtle saline notes carried throughout the gin.

Size: 70cl
ABV: 45%
Find here: £42.95

SPICED

Try Blood Monkey Irish Gin Spice Storm (Ireland)

Winner of Ireland Signature Botanical Gin at the World Gin Awards 2024, we’ll let them do the talking on this one. “This gin boasts a delightful gingerbread aroma complemented by vanilla and lemon tart. The palate experiences a supple mouthfeel with harmoniously integrated flavours of gingerbread and emerging chocolate, underpinned by a growing juniper presence. The finish is characterised by a distinct juniper and earthy rootiness. The nose reveals a lovely maltiness, while the palate enjoys a hint of smokiness and a persistent, appealing malty cereal base."

Size: 70cl
ABV: 40%
Find here: £29.83

LONDON DRY GIN

Try Brecon Botanicals Gin (Wales)

Combining a specially selected range of botanicals and the best pure grain spirit, this super-premium multi-award-winning Welsh gin is produced in small batches using only the finest ingredients. It is bottled at 43% abv.

Size: 70cl
ABV: 43%
Find here: £23.78

So yes, gin begins the distillation process as neutral grain spirit, which is essentially vodka. But what’s interesting is how gin is a category all of its own because gin producers can leverage that base spirit to create something so nuanced and complex. The differences are not just about flavouring. Vodka is all about being clean and neutral which makes it great for mixing with bold flavours. Gin, with its juniper and botanical blend, has a more complex taste with herbal and citrus notes. So, whether you’re into the crispness of vodka or like the flavourful kick of gin and the never ending adventure of varieties, there’s probably a lot more still to explore than you realised.

And as for the drinks you can make with both of these spirits, think beyond using tonic or lemonade as your only mixer and start to dream bigger. Because gin and vodka cocktails are some of the absolute best offerings in the world of mixology. Which of them do you still need to try? 

Ready to go make a cocktail? Check out The Top 10 Winter Vodka Cocktails and The Most Popular Gin Cocktails!

By Robbie Jerram

Must-Try Rums from the Southernmost Caribbean Islands

When we think of rum we may also think of navy sailors and pirates in the same breath… and certainly the tropical, lush atmosphere of the Caribbean! Undoubtedly, Captain Jack Sparrow from the Pirates of the Caribbean films also comes to mind – thanks, Disney! But, all of these images have helped to put rum on the map of being connected to travellers and overseas climes, although there are even some rums made in England these days!

However, the most popular rums that appear on supermarket shelves or in restaurants and bars tend to be those from the bigger, northern Caribbean islands such as Jamaica and Cuba. We are keen to highlight some of the products from smaller, independent locations – did you know that rums can also be found from the southern Caribbean islands too, like Grenada? Follow us on this journey along the southern end of the chain of the Caribbean islands leading up to South America to uncover more rums that you must try!

How is Rum Made?

Rum is a product that is made from sugar cane, that is typically sourced within the West Indies and thrives within tropical climates with substantial rainfall. The first records of rum were located within Barbados and go as far back as the 17th century – did you know?

Whilst rum is associated with travel in modern times, the history of rum production has sinister beginnings as it was a feature of the slave trade. Enslaved people from African countries had been traded and sent to the West Indies in exchange for molasses (a by product of sugar production). Those molasses were then utilised within New England for the production of rum. The early rums were so strong that they went by the name of Kill Devil and rumbullion!

Many of these Caribbean islands still produce rum made from molasses to this day, and might even export molasses to other countries to make rum. Alternatively, rums can be made solely from sugarcane juice, as there might not be a large sugar industry in some countries. Similar to wine and other alcoholic beverages, rums undergo a fermentation process, after the pressing of the juice or as molasses, involving yeast and they may also be aged to create different flavour profiles.

Typically, there will be darker rums and light bodied rums produced. The more molasses heavy rums tend to be the darker rums, which are fuller bodied and may have added caramel to intensify the colour. These rums are generally found in islands such as Jamaica, Barbados and Guyana. Plus, they may also be aged between five to seven years or more and distilled.

The lighter style of rum is a more recent development and began to be produced around the late 19th century. These rums are also fermented but might use a cultured yeast instead and have a reduced ageing period - around one to five years. You can expect a lighter taste to these rums which would make them more suitable for mixing in cocktails, which will appeal to those cocktail lovers out there! Indeed, if you are travelling across the Caribbean islands, you will find many rum shacks in which you can enjoy the rum by itself or within a rum punch for rum tastings!

Which rums from the southern Caribbean islands should I try?

This is a great question as the rums will vary in flavour depending on each island’s production methods. Let’s delve in as we traverse these islands from Martinique down to the Caribbean coast of South America – are you ready?

Trinidad and Tobago

Trinidad is the home of an internationally renowned carnival each Shrove Tuesday aka Mardi Gras where you can, of course, sip on some rum whilst dancing along to steel band music and following the costume parades! It is an island with several rum distilleries and the Carib beer brewery. After carnival, you can retire to the beautiful Maracas Bay and soak in the atmosphere with a stunning rum by your side!  

House of Rum – Trinidad 2012

The House of Rum bottles all contain an image of El Diablo (the devil) as a reference to the rum making process whereby liquid is evaporated during maturation – this is known as the Angel’s Share within Europe but is described as Devil’s Share within the tropics.  The House of Rum range tend to be single vintage and aged within a single cask. There is nothing extra added to the process as these rums have no additional caramel for the colour or sugar for the sweetness, and include no additives and remain undiluted. It is the rum world’s equivalent to fine dining as it has a higher price point to match.

This rum was produced at the Trinidad Distillers Ltd (TDL) which was established in 1948 and is now the only rum distillery remaining in Trinidad. For the maturation process there has been nine years of tropical ageing in Trinidad in ex Bourbon barrels and three years of continental ageing in the UK in ex Bourbon barrels.  As a result, this tawny, golden brown rum is not for the faint hearted as it has a strong kick which is balanced out by the pineapple flavour profile with hints of vanilla and a Christmas cake like aroma.  This rum works well with cheese and would be ideal for that nightcap on a cosy night.

Size: 700ml
ABV: 64.3%
Find here: £210

Grenada

Grenada is an unspoilt, volcanic island with lush views and a rainforest. Its nickname is the ‘spice island’ and it has at least 40 white, sandy beaches to discover! There is a population size of 100,000 and it is a compact island to navigate!

If you are a diver, then this is for you as Grenada has an underwater sculpture and the remains of a large shipwreck - Bianca C.

Westerhall No.7 Rum

The Westerhall Estate’s first distillery opened in the 1700s and has continued to produce rum on the island ever since. As its name suggests, the No.7 rum is aged for seven years.  This process occurs within new American oak ex bourbon casks which lend a robust flavour profile to the rum. This is a smooth molasses-based rum with elements of spice and caramel, and aromas of vanilla.

Enjoy it neat, on the rocks or mixed with other tropical juices and pair it with some Grenadian chocolate, such as the organic chocolate from The Grenada Chocolate Company as a treat, because you’re worth it!

On a sidenote, did you know that Westerhall rums are also an official sponsor of the Grenada Rugby World 7s event which occurs in December and will be celebrating its third anniversary in 2024? There will be activities before and after the tournament including live entertainment along Grand Anse beach within the Arts & Crafts market and other locations. Why not enjoy sipping some Westerhall rum whilst watching the rugby in Grenada or online?! Find out more here.

Size: 700ml
ABV: 40%
Find here: £28.09

You can also make a Westerhall No.7 rum cocktail:

Ingredients:
50ml Westerhall Superb light/Westerhall Plantation Rum 
30ml Lime juice 
½ tsp Sugar syrup 
1 dash Grenadine 

Method:
Combine all the ingredients within a shaker filled with ice and shake well. Pour into a cocktail glass and serve.

Barbados

Barbados is renowned as the birthplace of rum, and it is home to the Mount Gay Distillery from the 18th century! You can also take in rum tasting at the Foursquare Distillery with a self-guided tour. An alternative option would be to visit the Animal Flower Cave, which has a restaurant located within a cave – we have heard that the sea views are stunning!

19 Crimes ‘The Vanished’ Spiced Rum

This is the first rum produced by the winemakers 19 Crimes in its bid to push the boundaries within the spirits world! The rum bottle contains an augmented reality image of an escapee, Mary Bryant which ties into the brand’s philosophy of representing the rebellious convicts sent from Britain to Australia in the 18th century for committing any of the 19 crimes.

This is a tropical, sweet blend which envelops you in its fruitiness as the aromas waft from the bottle.  Pineapple, mango and spices jump out, and it is similar in taste to a liqueur making this an ideal rum to pair with desserts.

Size: 700ml
ABV: 37.5%
Find here: £29

Martinique

Martinique may be a French speaking Caribbean island but it is a department of France. It’s an island to visit for architecture lovers as there are over 102 protected architectural buildings, such as the 19th century Fort-de-France. Rum and the rum producers are an important part of Martinican culture. Since 1996, Martinique has had the only AOC label (Protected Designation of Origin) and the rum does not contain molasses but instead French, pressed sugarcane is used in its creation.

J.Bally 12 Year Old Rhum Vieux

This unique shaped rum is gorgeous to look at with its pyramid shaped bottle. The rum is that of the Rhum Agricole style that is common to the French Caribbean islands. Where this production method differs is that the rum is made from freshly pressed sugarcane juice rather than molasses.

This is an amber colour rum which smells similar to a whisky initially with caramel, woody aromas and hints of vanilla.  There is a clean taste without being overly sweet and it is very drinkable.
Size: 700ml
ABV: 45%
Find here: £74.68

Various Islands

Hattiers Eminence Aged White Rum

This white rum blend includes a three and eight year rum from Trinidad and a 5 and 8 year rum from Barbados.  However, there are also unaged rums from Jamaica and aged rums from Australia included within the mix. The rums are blended and bottled within Devon, in England, to make this truly international!

Hattiers rum is B Corp Certified and combines traditional techniques with modern techniques within its rum production, which embraces sustainability in the blending process.

This rum has a light bodied flavour profile, notes of vanilla and a sweet aroma on the nose. It is a versatile rum which would be ideal in cocktails.

Size: 700ml
ABV: 42%
Find here: £39

Whilst the other rums below are from South American countries and are therefore technically not from the Caribbean islands, they are also along the southern Caribbean coast and are therefore worthy of mention as that extra treat.

Guyana

Guyana is located on the Caribbean coast on the northern side of South America. Did you know that Guyana is the only English language speaking country in South America? You can find rainforests, sugarcane plantations, gold reserves and more to visit! 

El Dorado 2012 High Ester Blend LBI/ DHE

Guyana’s Demerara County is embedded in its history of rum production since the 17th century and its unique climate is appealing for barrel ageing. You can find rums aged between 3-25 years within El Dorado’s range and typically the age that is presented on the bottles is that of the youngest rum included in the blend! Guyana’s only rum distillery is the Demerara Distillers Limited that El Dorado belongs to.

The El Dorado company aims to adopt sustainable practices with its suppliers and its diamond distillery also utilises a Carbon Dioxide tool to reduce the amount of carbon dioxide released into the atmosphere.

The rum’s golden-brown colour is achieved due to the rums being laid down in 45 gallon oak cases, which had previously stored whiskies.

On the nose, the demerara sugar aroma lingers and there is a spicy, full bodied profile with prominent nutmeg and cinnamon aromas with a balanced, smooth butterscotch taste which is bound to be a crowd pleaser. This would be an ideal rum to serve as that digestif if you are wishing to impress guests at a dinner party!

Size: 700ml
ABV: 65.7%
Find here: £114.96

Venezuela

The island of La Tortuga, not to be confused with Tortuga in Haiti of Pirates of the Caribbean fame, and the island of Margarita are amongst a few Caribbean islands that belong to the country of Venezuela.

Santa Teresa 1796 Solera Rum

This amber coloured rum is molasses based and resembles a sherry in appearance which is coincidental as the rum is created using the same solera process adopted for sherry making. This means that the rum casks are placed vertically with rum removed from the oldest cask (at least 35 years old) and replaced by rum from the next oldest, known as fractional blending, and this topping up continues until the youngest cask is reached. The rum at the final stage of this complex process is called the solera. You might be wondering why such an ageing process is used but it helps to achieve a consistent quality of the rum.

Smooth tasting with a rich, caramel aroma and floral, vanilla undertones, this rum can be served on the rocks or as a digestif and will pair well with almonds. Ideal as a gift, this solera rum will be perfect for those of you looking to impress as it is a complex, sophisticated rum for discerning drinkers.

Size: 700ml
ABV: 40%
Find here: £50

A second rum from Santa Teresa worth a mention is the 1796 Light Tasting Rum. Designed to be used as a mixer, this molasses based rum from Venezuela has no added colourings and is light in texture as it has been aged for a shorter period. It has a pale amber colour and a subtle aroma on the nose with vanilla hues. This is an easy drinking smooth rum with a soft, honey finish.

Size: 700ml
ABV: 40%
Find here: £23.20

Well, we don’t know about you, but we can’t wait to explore some more of these southern Caribbean islands and their delightful rums as we have barely scratched the surface! There are also some rum cakes that can be found from various islands to whet your appetite in the interim! 

You can also find out more about London’s historic involvement in the sugar industry during the slave trade within the permanent gallery housed within the London Museum Docklands. There is also the Notting Hill Carnival in London that was set up by Trinidad settlers where you can enjoy some rum cocktails. We hope that you will also add bars like Limin’ and Cottons in London as well as La Rhumerie in Paris to your travel itineraries if you are curious to enjoy even more southern Caribbean rums. 

Another tip is to check out the annual UK RumFest as the world’s longest running rum festival, which will be in its 18th year in 2024! We’re keen to know which southern Caribbean island’s rum has excited you the most! Enjoy!

By Latoya Austin

Why Unfiltered Wine is The Hottest Discovery of 2024!

The team at DRINKLUSIVE have teamed up with the wonderful people from Fattoria La Vialla, a gorgeous family owned and operated, organic-biodynamic farm based in Tuscany, Italy. The team at the farm follows the motto of Nonna Caterina “Metti bon, cava bon!” which translates to “Put good in, get good out!”.

And good is indeed what these guys get out! The farm boasts an incredible portfolio of wines and on top of that, a rich selection of olive oil, cheese, sauces, pastas, vinegars, honey, biscuits and various antipasti!

As the world around us becomes increasingly fast-paced with a focus on mass production and profit margins, Fattoria La Vialla offers a refreshing reprieve with a strong focus on small batch, high quality wines and organic produce.

With consumers becoming more discerning day by day, turning their heads to sustainable, biodynamic produce, the portfolio of the farm is a great option for those who want to feel closer to the place their food and drink is coming from, and their unfiltered wines shine through as the star of the show!

What is Unfiltered Wine?

Without oversimplifying it, unfiltered wine is exactly what it says. Large batch, commercially produced wines often go through a double filtration process, the first run straining off lees and other particles, and the second “absolute” one to remove any yeast and microorganisms.

This does not mean, however, that unfiltered wine is always cloudy. Unfiltered wine is bottled in two ways: either the wine is bottled with its yeast, as is often the case with white wine, and the particles of sediment are willingly moved from the bottom of the tanks with a “battonage” before being bottled with the wine, or, for a clear, transparent “look” to the wine, which is often the case for red wines, instead of filtering, the wine is left to rest in tanks or oak barrels to allow the sediment to naturally settle at the bottom before it is “racked”, or syphoned, into a fresh vessel without disturbing the sediment, thereby removing the majority of the sediment in the wine. Racking a wine may seem like a complex process but it is deceptively simple and is a common practice for many a home brewer.

But what difference does not filtering a wine make? Scientifically, the remaining yeasts naturally protect the wine from oxidation, which gives the winemaker the ability to significantly lower the amount of added sulfites to keep the wine stable. In addition, not filtering leaves all the flavor components in the wine as the aromas are also not being filtered meaning the less you filter the more you taste. Finally, and as is more so the case when bottled “cloudy”, the yeast increases the wine’s body and smoothness, and the remaining mannoproteins create a ‘sweeter’ sensation. While this is what science dictates, how often does the human palate listen to science?

I personally found the unfiltered wines from Fattoria La Vialla to be more rich, complex, and layered when compared to their filtered counterparts from the same winery - not to say one is superior to the other, but they achieve different goals. In fact, the unfiltered wines in their portfolio always seemed to strike a perfect balance of zingy fresh notes and the more moody and complex flavours of nuts, leather, and mushrooms.

The omission of the filtration process may not remove yeast and microbacteria, but it as it prevents flavour compounds from being sifted out in the process, it definitely results in more robust, expressive wines.

While unfiltered wines are a great option for the discerning drinker, it is a slightly riskier game to play than imbibing on the filtered options. The reason is the lack of filtration itself. While racking the wine removes the majority of the sediment and often results in beautiful crystal-clear wines, racking cannot remove the micro-bacterial particles that the second run of filtration does, and hence can increase the risk of spoilage within the bottle.

Wineries can undertake various measures to ensure that this is prevented. Hygiene and extra care are paramount to making a clean unfiltered wine. An additional option is to subject the wine to a second fermentation, called Malolactic fermentation, in which winemakers can add, or as in La Vialla’s case, rely on the natural presence of, a bacteria called Oenococcus Oeni, which alongside other strains will eat the malic acid in the wine and transform it into milder, softer lactic acid in the process.

This might sound complicated, but it is quite simple to understand. Malic acid is primarily found in granny smith apples, peaches, and other orchard fruit, which enhances the zingy fruity flavours in wines. While lactic acid is found in creams, butters, cheeses, and soy products which generally have a more creamy, buttery profile.

This process often results in a change in flavour profile of the wine in accordance with the acid basket in the wine, going from bright and zingy, with notes of fresh apples, peaches and pears to almost notes of nuts and dried fruits.

The other option to prevent in-bottle spoilage for unfiltered wines is to dose the wine with sulphites as a stabiliser, but high levels of sulphites come with the risk of headaches and alienating those sensitive to sulphur. The organic biodynamic winemakers of La Vialla add the bare minimum necessary, keeping the amount of sulfites way under the Demeter requested limits, but enough to still enable the wine to be nice to drink in a couple of years.

How do you drink unfiltered wines?

As the majority of unfiltered wines are already clear at the time of bottling, you can drink them the same way you would drink your usual grape-based tipple. A nice trick a mentor informed me of is what she calls “the 20/20 rule”. Keep reds in the fridge 20 minutes prior to serving and remove whites and bubbles from the fridge 20 minutes before serving.

In the event of an unfiltered wine still having sediment (often by design), there are a couple of options: in the case of a white wine, if the sediment is very fine, lightly shake the bottom of the bottle to mix the yeast with the rest of the wine and enjoy the wine with its rich yeast. However, if the sediments are not that “smooth”, as is often the case with red wines, mixing them in the wine can lead to a slightly unpleasant texture to those not used to it. A great option, as old as time, is to decant the wine before serving. Pouring the bottle slowly into the decanter should allow the sediment to remain caught in the shoulder of the bottle, and then again, pouring slowly from the decanter into the glass should allow any residual sediment to remain in the decanter.

If you are planning your unfiltered wine drinking in advance, you can also leave your bottle upright for between 1 and 48 hours to ensure any sediment settles to the bottom of the bottle.

What food can you pair with unfiltered wines?

Pairing food with natural unfiltered wines, takes a slightly different approach to the traditional method. Unfiltered wines normally come with a spiked dose of acidity and more pronounced tannins, and these need to be accounted for, because as delicious as these characteristics can be, they can also serve as an obstacle when considering food pairings. Think of this not a hindrance however, but as an exciting challenge to try something unique, and to learn something new while you imbibe

When looking at pairing food and wine, or even just flavours in general, a good rule of thumb is what grows together, goes together. And what better winery to use this approach with than Fattoria La Vialla! Offering so much more than just wine, utilising their array of edible options to pair with their wine is a no-brainer!

On top of seasonality and locality allowing for flavours to complement and contrast each other excellently, I have always enjoyed the grows together goes together approach as it gives me a much deeper sense of closeness to the place from which I am eating and drinking produce!

When accounting for boosted acidity and tannins, one must look towards foods that balance out these elements. High acidity and tannic wines often pair brilliantly with foods high in acidity, and/or fattiness and creaminess. Good examples of this are the Casa Quaranta 2020 with its rich smooth tannin, which pairs beautifully with a hearty ragu pasta dish, or a slow cooked beef stew, and the Barriccato Bianco I.G.T. 2022 with its medium high acidity pairing incredibly well with pan fried fish, or even a rich spicy curry! (More on these very shortly!)

Great examples of unfiltered wines

Now that we have broken down what unfiltered wines are, what they taste like compared to their filtered companions, and why they taste different, we can focus on answering the really important questions, such as, which bottles should I get for myself?

Well, look no further! All of the wines that come out of this stunning farmland are knock-your-socks-off delicious, but here are my top picks!

Barriccato Bianco I.G.T. 2022

A mix of Chardonnay and Viognier, this wine was the first unfiltered wine by Fattoria La Vialla and is aged in oak with its yeasts, which make it all the way into the bottle. This golden-yellow wine has a rich nose, with aromas of fruit preserve, lingering tropical fruits such as passionfruit and pineapple, and all seasoned with vanilla. There is also a champagne-esque biscuity-ness to the nose which makes me imagine the most delicate fruit tart when sipping on this wine!

On the palate you are welcomed with a rich creaminess and full-bodied flavours reminiscent of a granola and yoghurt breakfast! This is a very well-rounded wine which is as delicious on its own as it is paired with a dish!

Size: 750ml
ABV: 14.5%
Price: £11.25

Torbolino Non Filtrato 2023

This bottle is a peach smoothie in a wine glass! What’s not to love? A beautiful straw-yellow that looks even better in the sunlight with a moody rust-orange colour the closer you get to the bottom of the bottle where the lees are sitting

The nose boasts peaches & cream on a summer day, with a hint of grassiness. There is also the trademark nuttiness and creaminess of the aforementioned malolactic fermentation. With a grape blend of Chardonnay, Viognier, and Sauvignon Blanc, imagine a nose halfway between a Sauternes and an Amontillado.

On the palate, you are almost punched in the face with creamy peach, the ever-so-slightest touch of acidity and an essence of sweetness coming from the residual yeasts in the bottle.

Size: 750ml
ABV: 13%
Price: £9.55

Casa Quaranta 2020

Being the largest, and most expensive bottle on this list, it is one to keep for an occasion, or to use as an excuse to host a dinner party!

This special bottling of Cabernet Sauvignon and Cabernet Franc is fermented in terracotta amphoras for 22 days with occasional manual crushing before being racked and undergoing malolactic fermentation. After this, it is then aged for 24 months in new oak barriques, then blended and bottled in magnums unfiltered

This wine reaches your glass in a deep just off opaque ruby red colour with a hint of purple you would see in a moody sunset. On the nose, the fresh oak offers a hint of vanilla which seasons a beautifully rich and complex bouquet. Sweet baking spice, stone fruits, and dark fruits dominate the aromas with hints of vegetality. The alcohol and cherry aromas marry together to remind me of whisky soaked cherries.

The palate has a little bit of a kick to it from the alcohol, but is balanced out by its silky texture, and smooth tannic finish. It lingers on the tongue almost stubbornly.

Size: 1500ml
ABV: 15%
Price: £46.80

Pinot Nero Casa Rossa I.G.T. 2017

Want a red that does not need a meal in accompaniment? This is your bottle! A beautiful clear, yet deep garnet colour with all your typical Pinot Nero aromas cranked up to the nines with extra surprises. Pronounced maraschino cherry, plum jam, and liquorice woodiness, with a bonus tahini earthiness and a mix of light vanilla and smoke that is reminiscent of very light tobacco.

The palate is super soft but creeps up on you the more you sip, with each sip being more expressive than the last! This can be attributed to its super-mild tannins and lingering quality, almost like it has not even left before it comes back again.

Size: 750ml
ABV: 15%
Price: £24.95

Barriccato 2020

If the Pinot Nero Casa Rossa was a wine to drink on its own, this Sangiovese and Cabernet Sauvignon mix is one that shines its brightest when paired with a meal. This deep, rich, grippy wine comes out a deep purplish-red and moves in the glass almost like a syrup, with legs that look like raindrops trickling down a car window

The nose is a rich mix of cinnamon and clove spice, vanilla, and dark berry jam, and hugs the palate as you sip. The palate offers so much that a bite of a hearty dish in between sips even offers a reprieve! The rich tannins dry out your mouth amplifying the profile of the wine, with an aftertaste lingering so long that it feels like a guest that you do not want to leave as you are enjoying their company just that much!

Size: 750ml
ABV: 13.5%
Price: £12.75

Casal Duro I.G.T. 2019

This wine is one that I would serve to a large group of varying levels of experience in wine. Approachable enough for the novices to enjoy, with enough complexity for the intermediate to experts to unravel as they sip.

The wine sits in the glass clear at the top and opaquer as you look further towards the base of the glass. The nose opens up with a blend of spices you would find in subcontinental desserts, before moving into a green bell pepper vegetality and a lingering fruitiness of dark berries.

The palate is tannic and rich, but elegant at the same time. The body is well-structured, and a slight hint of oak just takes it up that extra notch. This wine would benefit from decantation and would not be out of place in the middle of a table atop which a Sunday roast beef is displayed.

Size: 750ml
ABV: 15%
Price: £16.55

If you’re looking for some ‘what grows together, goes together’ wine-food pairing ideas, look no further than these stunning wine and pasta pairings!

By Fowwaz Ansari

Ditch the Guesswork: Unveiling the Ultimate Pasta and Wine Pairings

Wine and pasta might just be one of the earliest earthly delights - timeless, classic, and infinitely delectable. It’s not hard to envision why for almost as long as we’ve been conscious of our palates and had the ability to make wine, we’ve been using it to enhance, complement and complete our most delicious dishes. To the uninitiated, the question of “which wine should I pair with my dish?” might be a daunting one! As with all things wine, there are layers of complexity. Your personal favourite wine is a wonderful place to start, but there is such a wealth of fantastic food and wine in the world and discovering them is so rewarding. 

Where do you begin?

Fortunately, we have teamed up with the phenomenal multi award-winning organic and biodynamic farm, Fattoria La Vialla, to find out the ultimate pasta and wine pairings.

What is Fattoria La Vialla?

Fattoria La Vialla not only make award winning wines but also specialise in making healthy food that tastes exactly as if it has just been freshly cooked by an Italian “nonna”. The beautiful, family-run, organic-biodynamic Farm and Wine Estate is situated near Arezzo in the Chianti region. It was already a farm over 200 years ago and was saved from ruin by the Lo Franco family in 1978. Since then, they have used biodynamic and organic farming practices to cultivate 1600 hectares of land and produce a wide range of delicacies including wine, cheese, pasta, olive oil and even cosmetics! They ensure the shortest possible journey and maximum freshness for their delicious offerings by cutting out the middleman and selling products directly from their website.

What exactly does it mean to be an organic, and biodynamic farm? Organic agriculture promotes the soils natural fertility without the use of chemical pesticides and fertiliser. It guarantees crop rotation, as well as periodic rest of the soil and the choice of selected varieties of plants. Organic also means GMO (genetically modified organism) free and ensures that farm animals have a great quality of life, free from the use of hormones, with ample space to graze which safeguards the dignity of the animals that thrive on the farm.

Biodynamic agriculture improves the biodiversity and fertility of the soil, the terroir. Consider, if you will, the idea that a farm is a single organism. The land, plants, animals and people live in a tight closed cycle. Fattoria La Vialla produce their own natural, biodynamic preparations and concentrated compounds to spray periodically on crops. The cultivation, production, recycling, and composting techniques used are those that were perfected long ago by their agricultural ancestors who proved it is possible to produce high quality products without the need for waste or chemicals. All of this work ensures the highest possible quality of goods for consumers.

Let’s talk Pasta

We can’t talk about the perfect pasta and wine pairings unless we talk about the perfect pasta. For the dishes below, we used organic pasta from Fattoria La Vialla which is made from organic farm-grown durum wheat semolina and dried incredibly slowly at the lowest temperature possible (about 35-37°C) for between 44 and 48 hours. There are no added substances, and the simplicity of its creation preserves the nutritional properties of the pasta. Paying close attention to the water’s purity and properties, as well as the quality of the cereals to make the semolina, right through to the soil in which the wheat grows is vital to making delicious pasta – a practice that Fattoria La Vialla follow scrupulously. This attention to detail makes for restaurant quality pasta at home that is perfect for impressing your guests!

There might be some pasta styles that you’re yet to be acquainted with, so here’s a brief rundown of the pasta featured below.

Fusilli - This classic shape can be found everywhere in Italy. La Vialla’s Fusilli is deeply intricate with tight coils that bind to any sauce! Particularly excellent in veggie dishes. 

Pici – A thicker spaghetti type pasta, deeply texturally satisfying and excellent with any rich red sauce. Patience is key here, with a twenty-minute cook-time that is oh-so worth it. 

Mini Farfalle - One of Fattoria La Vialla’s “mini pasta” shapes, that are every bit as firm and fresh as the full-sized pasta. Super doughy and perfect for pasta salads. The “mini” range all has the same cooking time, so you can even mix and match.

Tagliatelle - A staple at any good Italian restaurant, tagliatelle is wonderfully long, thick and accompanies almost any kind of sauce. It’s extra special with egg-based sauces. Be sure to stir delicately when cooking to avoid breaking! 

Spaghetti - By far the most popular pasta shape in and outside of Italy. Fattoria La Vialla’s Spaghetti is made in the traditional shape and size and is the ultimate Carbonara baseline. 

How Do You Pair Wine and Pasta? Top Tricks and Tips

Let’s keep this simple. Heavy sauce? Heavy wine. A super intense red sauce with red meat? Then a bold, tannic red wine, such as Sangiovese or even a Cabernet Sauvignon. Drop down in intensity, perhaps a lighter herbaceous tomato sauce? Try a Pinot Noir or a Merlot. Light, vegetable-heavy dishes pair beautifully with lighter wines that won’t dominate the intricate flavours of the dish, such as Sauvignon Blanc or a tantalising Riesling. 

For a truly perfect pairing, there might be more to consider. We’ve got you covered with five tips for the ultimate pasta and wine pairings.

• Compare - Consider the ingredients and your dish and match it to the flavour profile of your chosen wine. Most wines list their tasting notes if you aren’t sure or are trying something new.

• Contrast - Some of the best food combinations contrast rather than compare. Consider sweet against bitter, umami against sour. You can apply this logic to wine pairing.

• Terroir: “If it grows together, it goes together” is the old food and drink industry saying. Put simply, local wine will pair beautifully with regional dishes. 

• Acidity: As a general rule of thumb, a wine should be more acidic than your dish, but not so much it’s overpowering. Balance is key.

• Trust yourself. Often, the best wine pairing is just your favourite wine with your favourite dish. Have fun! 

To kickstart your adventure into the delightful world of pasta and wine, we’ve selected seven perfect pairings for the next time you’re cooking to impress (or just for you, we won’t judge). 

The Best Pasta Dishes for Red Wine

Eat: Tagliatelle with Porcini Mushrooms and Pecorino
Drink: LeccioMoro Maremma Toscana Rosso D.O.C. 2022

Ingredients (Serves Four)
350g Emmer tagliatelle 
300g porcini mushrooms
50g crustless stale bread
40g shelled hazelnuts
1 shallot
7 tbsp extra virgin olive oil
3-4 sage leaves
2 tbsp grated aged pecorino cheese
1 tbsp chopped parsley
salt and pepper (to taste)

Method: 
Clean the mushrooms and slice thinly, then set aside. Dice the shallot, sauté in a heavy bottom pan with 4 tbsp olive oil. Once translucent, toss in the mushrooms, add salt, pepper and torn sage leaves, then cook on medium for 10-15 minutes. Toast the chopped bread and hazelnuts with 1 tbsp olive oil. Boil the Tagliatelle until al dente and then strain - make sure to save some pasta water! Combine the pasta with the mushroom sauce and add a generous 2 tbsp of pecorino cheese, along with a spoonful or two of pasta water to help everything blend. Top with the toasted bread and hazelnuts and serve immediately with a drizzle of raw olive oil. Enjoy! 

The wine: This beautiful blend of 80% Sangiovese and 20% Merlot, Cabernet Sauvignon and Syrah bursts with berry fruits. The deep crimson colour hints at the wines’ age time - 12 months in oak, aiding the abundance of tannic properties you’ll find on the palate. Expect hints of spice and vanilla with a powerful berry punch.

The combination: This super umami, savoury, nutty pasta dish contrasts beautifully with the bold, jammy, fruity red wine. Absolutely perfect.

ABV: 14.5%
Size: 750ml
Find here: £9.90

Eat: Fusilli with Rosalina Sauce
Drink: Casa Conforto Chianti Riserva D.O.C.G. 2019

Ingredients (Serves 4) 
300g fusilli
500g bombolini cherry tomatoes
200g fresh ricotta
2 tbsp pecorino cheese
2 cloves of garlic
6 tbsp extra virgin olive oil 
fresh basil
salt, pepper/chilli pepper to taste

Method: 
Lightly fry diced garlic in oil, then add tomatoes and season generously with salt. Cover and cook at a medium heat for 10 minutes and then remove the lid and squash the tomatoes with a fork (this is the fun part). Cook another 2-3 minutes until thickened and then blend. Add torn basil leaves, the fresh (mash with a fork for the best texture) ricotta and pecorino cheese, then season with salt and chilli pepper. Once mixed, remove from the heat. Cook the pasta in salted boiling water, then strain and add, still hot, to the sauce. Garnish with fresh basil and tuck in! Top Tip: for an easier date night, Fattoria La Vialla actually batch up this delicious sauce - you can find it here!

The wine: 2019 was an odd year for Fattoria La Vialla. An extra rainy spring followed by an extra hot summer made for the ripest, juiciest grape yield for this decadent red blend of Sangiovese, Cabernet Sauvignon and Canaiolo. Aged for 24 months, this full-bodied wine boasts fantastic aromas of plum and blackberry. It’s bold, dry and endlessly sippable. 

The combination: If you love your dishes salty, cheesy and decadent, this one’s for you. Paired with Casa Conforto Chianti Riserva, the bold, dry red wine cuts through the rich cheese of the dish for a match made in heaven!

ABV: 14.5%
Size: 750ml
Find here: £14.50

Eat: Pici Pasta with Etruscan Sauce
Drink: Sangiovese 100% I.G.T. 2022

Ingredients (Serves 4-5)
400g Pici pasta
60g La Vialla style sun-dried cherry tomatoes
40g aged pecorino cheese
30g boiled eggs
30g black olives 
parsley
6 tbsp extra virgin olive oil
1 clove garlic 
1 hot chilli pepper
½ tbsp pepper, salt

Method:
Add the tomatoes drained from the oil, egg, olives, parsley, garlic, chilli and the pecorino into a food processor and blend. Place the mixture into a bowl and carefully mix one tbsp of oil at a time and season to taste. Boil your pasta then strain saving 3 tbsp pasta water. Combine the pasta into the bowl with the Etruscan sauce. It’s simple and delicious. For those wanting to ‘cheat’, use this delicious, light and creamy Salsa Etrusca instead.

The wine: 2022 was the 20th harvest of this 100% Sangiovese wine. It’s full of personality with deep aromas of red forest fruits, gentle spice and slightly herbaceous notes. Expect a tannic, surprisingly sweet, intensely fruity red wine followed by the urge to pour another glass… 

The combination: A surprisingly light and creamy sauce with plenty of complexity, just like the red wine it's paired with, the easy-going, delicious summer-berry goodness of this Sangiovese works in perfect harmony with the pasta dish.

ABV: 14%
Size: 750ml
Find here: £9.40

The Best Pasta Dishes for White Wine

Eat: Mini Pasta Salad
Drink: Vermentino di Maremma Toscana D.O.C.

Ingredients (Serves 4)
350g mini farfalle
300g fresh green beans
250g cherry tomatoes
200g diced fresh pecorino cheese 
1 jar Pasticcio di Olive
1 bunch chives
2 tbsp extra virgin olive oil
salt 

For the sauce: 
4 tbsp extra virgin olive oil
1 tbsp Balsamico Bianco
1 tsp Pesto al Finocchietto

Method: 
Wash, top and tail the green beans, then boil in a large pot with salted water. Remove the beans after twenty minutes (keep the water) and chop in half. Cook the pasta in the same water and strain once al dente. Transfer to a large bowl, dress with 2 tbsp of olive oil and set aside. In the meantime, wash and chop the cherry tomatoes and chives. 

Now for the sauce! In a bowl, add the olive oil, Balsamico Bianco and Pesto al Finocchietto and stir until smooth. Now simply combine all ingredients into a large bowl and mix well! Season to taste. Rest for half an hour and tuck in!

The wine: Grown just off the coast in the Tuscan Maremma, to preserve the delicate wildflower aromas of this wine made from 100% Vermentino grapes, the bunches of grapes are pressed immediately upon harvesting, right at the vineyard. It’s a beautifully sunny yellow wine that just pops with breezy floral aromas and is endlessly refreshing on the palate with plenty of minerality, and notes of citrus and green apple.

The combination: This is the perfect summer dish - the fennel and olive punch are devilishly moreish, and the refreshing white wine will keep your palate cleansed and ready for more. A must-try for the hottest days of summer! 

ABV: 12.5%
Size: 750ml
Find here: £8.65

Eat: Pici Pasta with Pesto and Peppers
Drink: Torbolino Non Filtrato 2023

Ingredients (Serves 6)
500g pici
1 red bell pepper
1 yellow bell pepper 
100g basil
50g pine nuts
50g shelled walnuts
1 clove of garlic 
100g grated pecorino cheese 
8 tbsp extra virgin olive oil
coarse salt

Method: 
Preheat the oven to 200’c (400’F). Whole roast the bell pepper for 10 minutes, then remove and set aside in a food-safe container for a few minutes until cool enough to handle. Remove the core and stem and cut into strips. Add washed basil leaves, pine nuts, walnuts, garlic, olive oil and half of the pecorino into a food processor and blend into a pesto sauce. Cook the Pici in salted water and strain when al dente, keeping some pasta water, then tip into a bowl. In the bowl, add the pesto, peppers, 2 tbsp of the pasta water, and the rest of the pecorino cheese. Garnish with a drizzle of oil and serve up! Bon Appétit!

The wine: A delicate and dry unfiltered ‘Torbolino’, this impressive blend of Chardonnay, Viognier and Sauvignon Blanc come together beautifully to craft a buttery smooth wine. Expect a little sweetness from the unfiltered slowly stirred lees, very little acidity and notes of orchard fruits. 

The combination: The sweet, mellow unfiltered wine enhances the delicate flavours of the dish, marking this perfect ten up to an eleven. If you’re not too sure about unfiltered wine, there is an equally beautiful, filtered version of this Torbolino wine that would pair perfectly with the dish too.

ABV: 13%
Size: 750ml
Find here: £9.55

Eat: Spaghetti with Baked Cherry Tomatoes
Drink: Pinot Grigio I.G.T. 2022 Unfiltered

Ingredients (Serves 5-6)
500g Spaghetti
1.2kg “Pachino” cherry tomatoes, firm and well ripened
2 thick slices (2-3 cm) of homemade bread, 2-3 days old
12 tbsp Extra Virgin Olive Oil
150g aged pecorino cheese
2 cloves of garlic
1 sprig of basil leaves
1 tsp dried oregano (or fresh chopped parsley, according to taste) 
salt and pepper

Method: 
Halve the cherry tomatoes and arrange them in a single layer in an oven dish, greased with 3 tbsp of olive oil. Season with salt and pepper, then layer four more tablespoons of oil on top. In a separate bowl, grate the pecorino and bread, add the basil, garlic, oregano and salt and pepper and mix well. Sprinkle the mixture over the tomatoes and top with the remaining oil. 

Cook in the oven for 40 minutes at 180’c (350’F). At the same time, boil your spaghetti until it’s perfectly cooked, then drain and add straight into your roasted tomato mixture and serve as it is. Aromatic and decadent, bellissimo!

The wine: An unusual (but delicious) Pinot Grigio. It’s made from 100% Pinot Grigio grapes, but the interest here lies in the sourcing of these grapes, in that they come from two vineyards with vastly different terroir, climate conditions and even age. The two grapes balance delicately into a wine that has the fragrance of a well-kept orchard with layered notes of camomile and peach. On first sip, expect a lighter wine with floral and dried fruit notes.

The combination: This dish has been paired with a stunning, light, fruity and almost sweet Pinot Grigio. It’s low acidity contrasts beautifully with the rich cheese and tomato offering on your plate for a match made in heaven!

ABV: 14%
Size: 750ml
Find here: £9.60

The Best Pasta Dishes for Sparkling Wine

Eat: Spaghetti with Basil Pesto and Confit Cherry Tomatoes
Drink: Cuvée Rosé Millesimato Brut 2019, Traditional Method, Unfiltered

Ingredients (Serves 4-5)
500g spaghetti
500g cherry tomatoes
4 tbsp extra virgin olive oil
25g sugar
1 clove of garlic
10 sprigs of thyme
1 tsp oregano 
salt and pepper

For the pesto:
100g basil 
60g parmigiano 
40g aged pecorino cheese 
50g pine nuts 
1 clove of garlic 
½ glass extra virgin olive oil 
1 tsp salt

Method: 
Wash and halve the tomatoes, place cut-side-up in a lined baking tray and season with salt and pepper. Peel the garlic and finely chop the thyme sprigs along with oregano. Mix and season each tomato with the herb mix. On each tomato, add a pinch of sugar and a drizzle of oil. Place in the oven and cook at 140’c (275’F) for two hours - patience is key. While it’s cooking, prepare your pesto! Crush the pine nuts until smooth, then chop the garlic, pecorino, parmigiano and toss with salt. Combine with the pine nut mixture and add the oil, a little at a time until thick. Cook the spaghetti al dente and save the pasta water. Once strained, add the spaghetti and pesto sauce to a frying pan on a very low heat. Add a spoonful of pasta water and toss until everything is mixed. Serve immediately, garnished with the beautifully slow cooked confit tomatoes! 

The wine: This sparkling rosé, produced in the same way as champagne, is 100% hand-picked Pinot Nero, and it is so, so aromatic due to its unfiltered nature. The colour in the glass evokes a picturesque sunset and there’s even more romance to be found when you try it. On the nose, there are crisp raspberry aromas and a savoury note that will remind you of freshly baked brioche. There’s more where that came from on the palate; dry, red berries and a hint of dark chocolate. If you’ve not been sure about sparkling rosé in the past, this might just change your mind!

The combination: Caramelised tomatoes are a real labour of love and patience - just like this sparkling rosé, which was aged for 40 months in the bottle! The dish is surprisingly low acidity, which is perfect because you’ll get all you need from this top-quality sparkling rosé wine.

ABV: 12.5%
Size: 750ml
Find here: £21.95

Now you know how to pair wine and pasta, and have some great recommendations on where to start, what are you waiting for? Jump in the kitchen, get creative and above all, enjoy delicious wine and pasta! For many more tasty pasta and wine pairings, look no further than here and for anyone who is vegetarian, you can easily make and enjoy the above wine and pasta combinations by swapping out the cheese for a vegetarian variety. Saluti!

By Miley Kendrick

With thanks to Fattoria La Vialla for providing the images used in this article.