Blog & Events

Keep up-to-date on recipes ideas, food matches and news from the world of wine

Happy Birthday Sassicaia! - 50th Vintage Anniversary

Wednesday 24 February 2021
Monica Larner
This is a classic vintage of an Italian icon now celebrating its 50th vintage. The Tenuta San Guido 2018 Bolgheri Sassicaia lays out a familiar blueprint that borrows from the proven track record of this landmark estate that extends into the hills just...

2018 Tuscan Preview - A Sublime Vintage for Antonio Galloni

Tuesday 16 February 2021
Leo Cappelletto
Have a read at what Antonio Galloni says on his Vinous online magazine, describing the 2018 vintage of the iconic Super-Tuscan wines. "The 2018 Tuscany Preview revives a tradition from years back, when I published an early look at new releases from ...

The Thoroughbred Sassicaia 2016 - 100 Points

Friday 05 February 2021
Leo Cappelletto
2016 was another stellar growing season in Bolgheri and expectations were set high for Sassicaia, as usual. Sassicaia is made with Cabernet Sauvignon and a touch of Cabernet Franc, and in 2016 it's all about elegance, class and purity. The wine opens ...

Burgundy En Primeur 2019

Friday 15 January 2021
Leo Cappelletto
Our 2019 Burgundy En Primeur offer is now live. We're really excited about this much anticipated vintage which promises to be like no other. The wines have wonderful acidity that keeps them moreish and fresh, with no sign of jammy or over-ripe flavours....

Slow Roast Lamb Shoulder

Monday 02 November 2020
Ambra Papa
INGREDIENTS 1 lamb shoulder, bone in Marinade 1 clove garlic, crushed with 2 teaspoons sea salt 1 teaspoon fresh ground black pepper 1 teaspoon cumin seeds, crushed 1 teaspoon fennel seeds, crushed 50ml olive oil Parsnip puree 8 parsnips 1 ...

Beef Fillet with Mushrooms

Sunday 18 October 2020
Ambra Papa
INGREDIENTS: BEEF 500g beef fillet 1 tablespoon olive oil 1 carrot, diced 1 small onion, diced 2 sticks celery, diced 50g dried porcini 4 cloves 2 star anise 10 black peppercorns 500ml Merlot wine 300ml chicken stock POLENTA 1 cup white ...

Duck Legs with Black Olives

Thursday 16 July 2020
Ambra Papa
INGREDIENTS To serve 5 guests: 5 Duck legs 300g cherry tomatoes,halved 1.5 litres tomato sauce 1 large handful of good-quality black olives, stoned 1 large handful of green peppercorns Flake sea salt and black pepper Extra virgin olive oil 1 ...


Thursday 17 October 2019
Damian Clisby
A traditional dish of the region is ‘Tortellini in Brodo’. Typically meat based, the filling is made from Parma ham and the tortellini float in a meat broth (apparently small enough to fit 21 on a spoon!). When I was in the region, I found out that ...

Recipe of the month

Thursday 08 November 2018
Damian Clisby
Being game season, this is a wonderful dish to have on our menu. You could substitute the wild duck using partridge, pheasant or venison haunch should you wish. The recipe involves preparing the pasta fresh though if your restricted by time or experience ...


Tuesday 17 February 2015
Lara Boglione
Wine and Chocolate: embark on a journey through the world of wine and cocoa. Some say that these are not possible to be paired but we learnt in fact that they are, some better than others but when it works, it works well! The journey took off off with...