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    WINE OF THE WEEK: Rigal Original Vin Orange Gros Manseng 2019, Vin de France
    • Apr 8, 2021

    WINE OF THE WEEK: Rigal Original Vin Orange Gros Manseng 2019, Vin de France

    £10, Morrisons There'a a lot of noise about orange wines – wines made from white grapes fermented with their skins like red wines, rather than without skins – but they're still very much a minority sport, even though it's how wine was originally made whatever the colour of the grapes. It's good, then, to see Rigal in southwest France venturing into the arena and making a success with a characterful local grape variety and the UK's Morrisons supermarkets taking the wine on. In
    WINE OF THE WEEK: Litmus Orange 2016, England
    • Jun 20, 2019

    WINE OF THE WEEK: Litmus Orange 2016, England

    £14.99, Waitrose I've had to wait weeks for this unusual and delicious wine to be on the shelves before recommending it. It's now in selected stores and online later in the month, coinciding neatly with some discussion in the trade/on social media about whether Bacchus, the grape from which it's made, is a one-trick pony and/or should be pushed as the UK's signature white variety. Here's my two pennyworth: Litmus Orange is proof that Bacchus is capable of more than one expres
    WINE OF THE WEEK: Alpha Box & Dice Golden Mullet Fury Semillon Viognier 2014, McLaren Vale, Aust
    • Sep 14, 2017

    WINE OF THE WEEK: Alpha Box & Dice Golden Mullet Fury Semillon Viognier 2014, McLaren Vale, Aust

    £14.95–£16.99, N D John, Drinkmonger, Kwoff You don’t need to see the brassy yellow colour of this wine or its label to know that it’s no conventional dry white. Technically it’s a so-called natural wine (the grapes ferment with their skins, as in red wine making, instead of being pressed and the juice only fermenting), but if natural wine, aka orange wine, is a red rag to a bull, ignore the tag and continue. Please. And don’t read the back of the bottle if you think labels s
    Herbs: Dill and Orange-Stuffed Whole Roast Fish
    • Aug 20, 2016

    Herbs: Dill and Orange-Stuffed Whole Roast Fish

    This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and sustainable. The quantities given are enough for two 600g bass or 4 small trout or mackerel. For the stuffing 70g breadcrumbs 40g dill fronds, chopped 6 spring onions, white parts only, very finely sliced Zest of 1 unwaxed orange 4 tbsp extra virgin olive oil Sea salt Freshly ground black pepper Whole fish (see above) scaled and gutted 1-
    Chocolate: Dark Chocolate Orange Mousse
    • Mar 1, 2016

    Chocolate: Dark Chocolate Orange Mousse

    This may lack sophistication as a strategy, but experience has shown that there are two surefire ways to success when giving a lunch or dinner party. The first goes without saying: decent wine in generous quantities. The second is a chocolate pudding. You can overcook the pheasant, undercook the veg and curdle the sauce, but all will be forgiven and forgotten by the time the chocolate has been administered. If anyone doubts this approach, I should point out that the health-po
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    Header photo © Waitrose & Partners Drinks / Cat Garcia