A discovery journey with Laurence Civil of his best tasting experiences

Category: Uncategorized

  • Dry crisp chardonay Champagne, the perfect fish and seafood partner

    Dry crisp white wines are the perfect taste match to pair with fish and seafood. Rick Stein has the taste for the best fish and seafood. That can be seen in his own label Blanc de Blancs Champagne which he descibes as being “a blanc de blancs of real weight and quality,”. A chef knows…

  • The blade to fillet seamlessly

    To the average burger eater, the fish knife is seen as a decorative piece of dining excentricity. In the early days it was made of silver to avoid a metallic taste from the pairing of lemon and fish. Its held between the thumb and first two fingers, just like  a pencil, to fillet the fish,…

  • Oysters Served Hot or Cold

    A half dozen freshly shuked oysters, presented on a bed of crushed ice, is the perfect summer starter indulgence. The thought of cooking that which what tastes so delicious raw may seem unthinkable. But then in the cold of winter that conviction could change. Oysters Kirkpatrick made that case in favour of winter cooking. Freshly…

  • Reborn with sustainability

    Scotland’s newest whisky venture is the rebirth of  Ardgowan Distillery, located  near Inverkip, just 30 miles west of Glasgow. Founded in 1896 in Greenock, the original distillery was on Baker Street just before the railway crossing. Shortly before the outbreak of World War II, fate changed its role from producing fine whisky for sipping, to…

  • Traditionalist or Modernist – Which is the Future for Barolo?

    I was recently invited by my good friends at Studio Cru PR in Vicenza, Italy to join an online tasting led by Giuseppe Vaira to taste a selection of his family vines from Barolo. Before sharing my tasting experience, let me introduce the Vaira family and an insight into their vineyards. The family owned company…

  • Deliving into Cadiz 1554

    Every chocolate has a story to tell and a unique taste to be discovered. I first discovered the magic of Mayen Monkey tasting a white Tom Kha Gai chocolate brought back  by  my cousin from southern Spain  Tom Kha Gai in White – A discovery journey with Laurence Civil of his best tasting experiences This…

  • Getting Familiar With Lallier R20

    We are all used to the familiar. But it’s the unfamiliar that needs to be explored to be understood, to find where it sits in our taste profile. At a recent family lunch the Champagne was previously served was now used to was no longer on the wine list. The replacement Lallier R20.  Not a…

  • Tom Kha Gai in White

    Having a pleasing taste in my mouth drives me to write and to share that experience. When I tasted Mayan Monkey Mijas Tom Kha Gai, I was enjoying the magic of the hot and spice soup made with coconut in each bite of the bar. To discover how it was created, I spoke with Eli…

  • Creamy Belgian Milk Chocolate, Tangy Fijian Candied Ginger

    The Canadian chocolatier Raven Rising work with the amazing Cacao Barry and Callebaut Belgian chocolate. For this bar they have selected Callebaut Milk Chocolate Recipe No. 23, beautifully creamy and a perfect vehicle for the sharp tang of the Fijian candied ginger sourced by their speciality supplier. A true joy in the mouth. http://www.ravenrising.ca/product-page/candied-ginger-milk-chocolate

  • Happy 20th Riedel O

    Celebrating the 20th anniversary of the launch of Ridel O, the first varietal-specific wine tumbler, an innovative creation of a casual wine glass with it’s bowl themed on their Vinum series. The evolution of Riedel O spans two generation. It starts in 1986 when George J Riedel of the 10th generation took the bold step…