If Table Talk serves as an exploration of the sometimes ludicrous and always varied ground we cover when we sit down to eat with our nearest and dearest, I’ve decided that there are some things that should be left alone and remain uncovered. Want to know what they are or what that might be? Read on and we’ll get there, I just need to build up some courage first.
🍇 Uncorking Wine 🍇
Having spent yesterday in the hallowed halls of the Wine and Spirits Education Trust (WSET) on Bermondsey Street, I was reminded quite how vast and sometimes intimidating the world of wine can be. There are rules, traditions and naming conventions that may make absolutely no sense to the outside world. I was also reminded that the world of wine is changing, and fast.
New producers are challenging conventional norms, ripping up rule books and reviving old traditions (eg. Pet Nat) with modern twists. It was when a question about orange wine came up that I thought it was worth a quick mention here - essentially, what the hell is it and should I try some?
If you think about a wine-making process - crushing, fermentation, pressing, maturation, bottling - little tweaks can go a long way. If you’re making red wine, you ferment grape juice alongside their skins, whilst if you’re making white, the skins have long since been discarded. Want to make rosé? No trouble, leave red grape skins in contact with the juice for a short period (24 - 48 hours) before removing and continuing the fermentation process.
Want to make orange wine? Same same, just leave white grape skins in contact with the juice instead of red, imbuing a beautiful orange hue that isn’t dissimilar to a Provençal style rosé, just with a few more tannic or “grippy” notes.
If that’s piqued your interest and you’re keen to dive in, you can’t go wrong with these two as a starting point (Solara and Tragolargo).
🥜 Combinations That Shouldn’t Work But Just Do… 🥜
Here at Wednesday’s Domaine, we’re all for questioning convention and doing things differently - we’re making alcohol free wine for crying out loud. What’s more, I’m still the same man that advocated for ham and peanut butter baguettes (#2), but one combination I cannot get on board with is peanut butter and jelly / jam sandwiches (depending on which side of The Atlantic you hail from).
Why on earth would anyone stand for this?! I understand the logic - the saltiness of the peanut butter complements the sweetness of the jam - yet I still find the idea of chowing down on one absolutely terrifying, and it turns out I’m not alone. If there’s anyone out there who wants to let me in on why they love them or advocate passionately on their behalf, I want to get it, I really do. Hit reply and let me in on the secret.
🥭 Palate Cleansers 🥭
Tackling the key questions you’ve no doubt been asking yourself this week…
- When only lamb chops will do, check out this list of London’s best.
- Tired of your commute? See trains in a different light with these wine tours.
- Wondering what the hell “funky” means in reference to wine? Us too and best brush up on “brett” whilst you’re there.
🍷 What News From Wednesday’s Domaine? 🍷
Firstly, we’ve got a few more mouths to feed. The team has grown by two in the last week or so as we look to amp up our creative output and work hard to make sure Wednesday’s Domaine is popping up in all the publications you would expect of it when we launch.
As for that long-awaiting, much-promised launch, it’s almost here. We’re dotting the i’s and crossing the t’s and anticipate going live in early July. More details to follow.
Thank you for reading and please don’t forget to tell your friends,
Luke
PS. Don’t want to wait a week for our next edition? Check us out on Instagram (@wednesdaysdomaine).
