Oops, after one glass too many, the Tippler nodded off and forgot the list of wine merchants with current offers of the 2000 burgundies mentioned last week, so the mysterious initials such as BBR and MV after each wine weren't very illuminating. Current offers are available from Berry Bros & Rudd (BBR), London SW1 (020-7396 9600; email@example.com); Bibendum, London NW1 (020-7692 2720; firstname.lastname@example.org); Haynes, Hanson & Clark (HHC), London SW1 (020-7259 0102; email@example.com); Justerini & Brooks, London SW1 (020-7484 6400; firstname.lastname@example.org); Morris & Verdin (MV), London SE1 (020-7921 5300; email@example.com); Howard Ripley (HR), London SW18 (020-8360 0020; firstname.lastname@example.org). Buying burgundy en primeur, bear in mind that duty, VAT and shipping costs will be added when the wines are delivered now or later this year if not yet bottled.
Could you dream up a scheme that would have an impact on the world of food, drink or hospitality? If so, there's a £3,000 prize waiting for you. The Geoffrey Roberts award, established in memory of the pioneer importer of fine New World wines, gives an international travel bursary each year to a would-be innovator in food and drink. Among previous winners, Jane Adams helped bring farmers' markets to Sydney, Peter Kindel sniffed his way round farmhouse cheese production in Europe, Conran Group wine buyer Kate Thal is researching organic wine production and Dru Reschke, aims to develop a scheme for processing toxic winery effluent in Australia. The committee of the Geoffrey Roberts Trust, a UK-registered charity, is seeking applications for the 2002 Award, deadline 29 March 2002. For details and an application form, contact Venetia Lebus at Geoffrey Roberts Trust, 103 Strathbourne Road, London SW17 8RA, fax 020-8767 2201 or www.jancisrobinson.com/geoffreyroberts.
One of my first loves was the bottle-conditioned version of Guinness, lost to the world in 1993. Now I have found new hoppiness, in Dorothy Goodbody. This legendary daughter of a Herefordshire hop-grower lends her name and a 1950s look to the label of a stout, which has been judged supreme champion at National Winter Ales Festival, in Manchester. Dorothy Goodbody's Wholesome Stout has a cleansing, resiny palate, and a late, lingering, peaty dryness. The beer's creator is Peter Amor, a former shift brewer at Guinness. When a later job, at Bulmer's, ended in redundancy, Amor set up on his own. Coincidentally, his Wye Valley brewery, in Hereford, is about to move into the former premises of Symond's cider, in nearby Stoke Lacey. His brews in the bottle are available nationally at House of Fraser stores and specialist beer shops. What is the secret of his stout? "It's the Irish-grown Northdown hops. They have a deeper flavour than the English ones," reveals brewer Simeon Davies, who trained as a chef-pâtisseur, and worked at Edinburgh's Caledonian Hotel.Reuse content