The week in pictures

Ronan Sayburn MS diplomatically chaired a lively “Burgundy vs California” debate as part of UK Burgundy specialist merchant Flint Wines’ trade tasting in London this week. While it was generally agreed that Californian winemakers are no longer seeking to emulate Burgundy’s style, a growing number of the state’s producers are trying to recreate the small-scale vineyard definition that is such a hallmark of the Côte d’Or.

Sandro Boscaini, company president and managing director of Masi, cuts the cake at the Masi Campofiorin’s 50th anniversary party at Vinitaly. The evening was a 60s themed celebration of the decade that saw the birth of the Campofiorin in 1964.

db enjoyed a Rioja blending masterclass with Ramon Bilbao at Hawksmoor in London on Tuesday, hosted by its chief winemaker Rodolfo Bastida. Guests were given samples that he is considering for the 2013 Edición Limitada blend and asked to create what they think should be the eventual blend, which resulted in some interesting wines.

Every year Bastida works with growers in specific villages on the mountain slopes of the Rioja Alta – from Haro to Villalba, Abalos to Cuzcurrita – to select small plots which are fermented separately and then blended to make his Edición Limitada. Every year the blend is different. “The villages I choose can be right next to each other and, on paper, seem to share similar characteristics, but actually they produce very different wines”, he said.

db headed down to London’s Belgravia on Thursday to sample the wines of Portugal at the 2015 New Douro Tasting, held at the Portuguese Ambassador’s residence. While still a relatively small category, producers were upbeat about the region’s growing potential in export markets.

Christine Allen, brand manager of Ramos Pinto’s Duas Quintas, suggested that the ageing potential of Portugal’s table wines is yet to be fully recognised referring to a landmark tasting of the estate’s wines stretching back to 1990 – the results of which were “sensational”, according to Allen. “I think for serious wine drinkers, those people who look for character, traditional drinkers, the fact that these wines offer that ageing potential does offer a viable alternative and at a fraction of the cost compared to Bordeaux and Burgundy”, she said.

Mathias Camilleri was crowned the eighth Young Sommelier by the Chaîne des Rôtisseurs’ – an international association of gastronomy – at a gala dinner on 18 March. The competitors were previously tested on theory, service and blind testing. Mathias will go on to represent Britain in the Chaîne des Rôtisseurs International Finals, which will take place in Adelaide, Australia, on 25 September.

João Nicolau de Almeida was in London with a selection of old vintages of Duas Quintas, the pioneering Douro table wine he produced for the first time 25 vintages ago. And where better than the Shard to celebrate such a lofty milestone.

The esteemed Bert Grant, of our sister title The Spirits Business, showed off his Margartia-making skills in front of a lively crowd at the launch of Jose Cuervo’s search for the next Don of Tequila, tasted here by Rita. The event featured Mexican street food, Tequila cocktails and immersive theatre, which included Mexican wrestlers.

Bacardi announced its winning drink in the  UK final of its Legacy Cocktail Competition on 24 March at the Clove Club in London, named as The Young Cuban by Ally Martin from the Peg + Patriot. Ally will go on to represent the UK in the global final held this May in Sydney. The bartenders fought off competition from seven other finalists including Ben Davies from The Suburbs in Chester and Matt Fairhurst from City Social, London. Check out his winning recipe below.

The Young Cuban by Ally Martin

• 50ml Bacardi Carta Blanca
• 20ml lemon juice
• 15ml orjeat
• 10ml fino sherry
• 4 sprigs of dill

Method: Shake all the ingredients together, double strain into a coupette glass and add a sprig of dill pegged onto the side of the glass to garnish.

Duck & Waffle is to launch a Nutella Negroni and other Easter-themed cocktails for one week only on Monday. Aimed at adult chocolate lovers keen to get their cocoa fix in liquid format, the cocktail twists on the Italian classic, featuring gin, Campari and vermouth, with the addition of a Nutella infusion.

db was delighted to be invited to The Ritz this week to celebrate the launch of Perrier-Jouët Belle Epoque 2007 and Belle Epoque Rosé 2006. During the tasting we caught up with cellar master Hervé Deschamps, who revealed that climate change is making it easier to produce vintage Champagne, with one in every two now a vintage year.

Having noticed a trend for perfume-themed cocktails, db headed to the Café Royal hotel in Piccadilly this week to try out some of the treats in its Atelier Collection, inspired by seven Givenchy fragrances. Among them were the Bois Marital (pictured), which takes coconut as its base, blending it with pineapple sage and cedar wood. Twisting on its tropical flavours, the cocktail features Jamaican rum, pineapple and sage leaves to add a savoury note.

Continuing the decadence, we also made a cameo at a lavish dinner at Mark Sargeant’s Plum & Split Milk at the Great Northern Hotel in King’s Cross this week hosted by Billecart-Salmon Champagne, which we were delighted to discover was generously poured throughout the evening.

Among the dishes served at the dinner were pan-fried Orkney scallop, crown prince squash and sage; butter poached Dorset lobster, heritage beets and Exmoor caviar; and roasted Goosnargh corn-fed chicken, woodland mushrooms and winter truffle. While the house is known for its rosé, our wine of the night was the fresh and complex Brut Sous Bois non-vintage, which spends time in oak.

Keen to keep on top of dining trends, we were intrigued to check out the opening of London’s first izakaya bar – The Woodstock off Oxford Steet – the week. A place where Japanese workers traditionally go after clocking off for a beer and a few skewers, our evening began with a boozy twist on green tea, a generous portion of padrón peppers and moreish enoki mushrooms wrapped in bacon.

Next came a legion of delicious skewers, including juicy beer and slow cooked pork belly and ginger. Our favourites are pictured here: crispy pork tonkatsu (left) and soft shell crab with chill and aioli. Hot on The Woodstock’s heels, Jason Atherton is due to launch his own interpretation of an izakya later this year.

Thanks to the baking skills of db events manager Chloé Beral, Patrick Schmitt was able to mark becoming a Master of Wine with this delicious creation. And what better way to celebrate than eating banana cake?