battleofthebulge

Without wishing to lower the tone too much, I thought I'd post some examples of the way in which wine is marketed specifically to women in the UK. Here, marketing dollars are only spent at the very bottom of the marketplace, on "wine" that doesn't compete so much against other wines, but against alcopops - those multi-hued vodka/rum 'n lemonade mixers. A brand called Lambrini has been the worst offender this year; here's just one complaint made about a specific campaign run in Liverpool to tie in with the Grand National Horse Race: Objections to a series of four posters, for Lambrini sparkling alcoholic drink, that appeared in railway stations in Liverpool. Each poster showed a photograph of three women, one of whom was holding a glass of Lambrini and all of whom were laughing. The posters also showed a photograph of a bottle of the drink with the caption "girls just wanna have fun at the National". a. One poster stated "I love a man with a powerful beast between his legs." b. A second poster stated "Better to be on the jockey who comes last!" c. A third poster stated "Leather boots and whips. Don''t you just love a day at the races!" d. A fourth poster stated "What I''d give for a well trained stallion ..." The complainants objected that the sexual innuendo in the four posters was offensive. So, the marketers at Lambrini came up with a new suggested campaign (not sure what the tag line was going to be) only for that to also fall foul of the law this summer: AN ADVERTISING campaign for a Merseyside drinks company has been rejected - because the men in the adverts are too good looking. Halewood International, which makes Lambrini, has had its latest advertising campaign turned down because it goes against Advertising Standards Association (ASA) rules. These state that, when advertising alcohol, a firm must not suggest that it will make you more successful with the opposite sex. Lambrini owner John Halewood said: "I couldn't believe it when the ASA phoned me up. I thought at first that they must be joking when someone phoned and told me the men in the adverts were just far too attractive. The ASA wrote to Mr Halewood saying: "We would advise that the man in the picture should be unattractive - i.e. overweight, middle-aged, balding, etc. "In its current form, we consider that the ad is in danger of implying that the drink may bring sexual/social success, because the man in question looks quite attractive and desirable to the girls. If the man was clearly unattractive, we think that this implication would be removed from the ad." Ah - the "wine" is made in Liverpool?! Sarah

If I were Aga I'd look to have concessions within department stores like Selfridges. (Like that icky Nigella Lawson stuff, only nicer.) And sell the kitchenware alongside the cookers in their showrooms. Sarah

Yup that's £1.4 million all right. A steal for a co. that turned over £2.5 million last year (but made a loss). Be interesting to see if Aga keep the expensive shop space, or concentrate on mail order and developing specific cookware ranges. Sarah

Re: the gelatin, have you tried the vegetarian version? Not sure how well it works compared to the 'real' stuff for complicated recipes but I've used it for a cream cheese mousse. And apparently there's also a kosher version: from the Vegetarian Resource Group: Kosher gelatin can be made with fish bones, and/or beef skins. Contrary to assumptions, it is also considered kosher to use it with dairy products. Kosher law is very complex and the bones and hides used in gelatin production are considered pareve. The general meaning of pareve refers to foods that are neither milk nor meat, and many people assume this means that the product is vegetarian. However, OU pareve certified ingredients can have animal products, such as fish, eggs, and gelatin, in them. Not sure I understand all that but I guess yr bf does!! cheers Sarah

Hmm.. if I was going for something else a bit starchy I'd probably do couscous, rather than chickpeas. Made with veggie bouillon, maybe with some pine nuts? For me, I think just serving 2 each with a fabulous salad like you describe would be fine. Especially if you then go on and have a nice cheese course. Good luck! Sarah

Moussaka - tastes even nicer the next day. Pasta with meatballs. Goulash. Chilli - again, tastes even nicer when re-warmed. I use Delia Smith's simple recipes for moussaka and goulash: www.deliaonline.com Sarah

Hiya, Does this person eat cheese? I'd serve a feta and cucumber salad, to cut through the richness of the tart. Or possibly an interesting mixed-leaf salad, with herbs. Sarah

Daily scenario: I get home from work, having decided on a recipe, been to the supermarket and bought the groceries. I cook it and present it. He eats it. (His job for dinner is to light the candles.) Then, to be helpful, once we've finished, he moves the two plates all of three feet from the table top to the counter top. Even though the dishwasher is empty, he doesn't put the plates in the dishwasher. And the dirty pots? They don't even register on his radar as he potters off to the sofa, happy in the knowledge that he has done his bit. So I get to stack the dishwasher and run it. I *dread* to think what would happen if we ever have to live without the machine ... Oh and he hates stewed fruit and thinks a great recipe is one that uses up as many leftover as possible. Quiche is his ultimate kitchen success. But we love each other dearly Sarah

Hi Mary, I agree that consumers need to understand the difference between enzymes which are ordinarily used to produce wine (I'm not a scientist but I'd consider yeasts to be a type of enzyme) and those which have been specifically marketed to "make wine consumers prefer". Or, playing devil's advocate, are we just being sniffy in denying yer average Jo/Joe the opportunity to start out in wine by trying an inoffensive, very fruity, slightly sweet, cheap Cabernet? Maybe we should lobby for labelling which will show whether or not additional enzymes have been used, rather like food additives, so we can at least make a choice. Sarah

Quite agree Brad - thanks! I posted specifically because Ben (of Bat and Bottle) said that the enzyme was used to 'Parkerize' the wines, but having done some very brief research I think this is a wider topic. Will be interesting to see if other people have come across this issue. Best Sarah

Was at a tasting last night for an excellent independent outfit called Bat and Bottle - www.batwine.co.uk. Run by a young couple who trawl Italy for individual, interesting, value-for-money wines and then bring them back to sell to us lucky Brits. He claims that a lot of the Tuscan makers use a specific enzyme to make the wine 'winier' and more likely to please Parker. For him, it makes the wines bland and 'milky'. Check out this press release for a company called 'Novozymes' - apparently it makes red wine redder, and their tag line is 'how to make a red wine consumers prefer'.. hmmmm http://www.novozymes.com/cgi-bin/bvisapi.d...d=33169〈=en There's also a New Zealand company with something similar? http://www.scios.co.nz/enzymes.htm - check the text under 'trenolin rouge'. Just not cricket, old chap. Sarah

You lucky, lucky man Hope your cellar is storm proof, though. Sarah

Wow was that the Nicolas Joly Savenierres? Have seen it at Berry Bros. If you don't mind me asking, how do you get to taste all these wonderful bottles? Sarah

Duh - I just read your subtitle. I can't believe this is only 2 star? We ate at Taillevent (3 star) last year and I'm certain the meal you've shown us is at least as good. Sarah

Oh My. Oh My. Oh my goodness. From the champagne cart onwards, it just looks .. well, superb doesn't really do it justice!! Am starting a 'Meal at the Bristol' saving account right now! Sarah

The Lacrima ('tear') grape is really interesting - a very very old varietal, and possibly pre-phylloxera if grown on non-grafted stock (I'm not sure whether or not this is the case). It could be the closest we can come to tasting what the Romans drank It was in danger of dying out completely but has now been granted DOC status. Morro d'Alba is one of the very few communes which now produce it.

The FT had a long article today (weekend section p11) on the state of the grouse season, and rounds it off by recommending The Goring, which apparently has just re-opened after a refurb. The website confirms that the September menu will include 'Traditional Roast Grouse'. No price quoted, though ... http://www.goringhotel.co.uk/month.html Sarah

Trifle is a must have! As Erica says, no Jello, but made with fresh raspberries and lots of creamy custard. Oh and Pale Cream sherry to soak the sponge! http://www.recipelink.com/ch/2002/december...tdesserts3.html Sarah

Hi Raj, I also live in Ken and Chel, here are some of the non-supermarket places I shop at in the area (alas not many ) Luscious Organic, 240-242 Kensington High Street, just past the Commonwealth Institute Nice range of smoothies and cookies and you can buy all sorts of organic provisions, from gazpacho to organic cotton loo roll (the best!). HG Walter Organic Butcher, Paliser Road - right out of Barons Court tube and it's on the corner. Also has excellent range of cheeses, as well as superb barbecue thingies, ready made http://www.urbanpath.com/london/butchers/hg-walter.htm Chalmers and Gray Fishmongers, 67 Notting Hill Gate - though I have to say not very often as it is TERRIBLY expensive, and I often find very good fresh fish at the Waitrose at Gloucester Road tube. Of the supermarkets, I think Waitrose has the best organic meat - Tescos is dire Looking forward to seeing the Whole Foods offering and hoping they don't charge over the odds like Fresh n RipOff do. Sarah

Also try london-eating.co.uk for lots of consumer reviews. Don't bother with Zagat. Sarah

hmmm ... I'm not sure you should mash them? http://bbc.net.uk/food/recipes/database/sa...tato_4775.shtml And definitely no breadcrumbs Let the debate roll!! Sarah

Hiya, Fondant potatoes are cooked in stock, thus: http://www.chefmichaelhutchings.com/Recipe...20potatoes.html At least, that's what I'd normally consider the recipe to be. I'm sure there'll be other ideas! Sarah

Grr agree!! Booked 'The New Bell' on the basis of the reviews, and because it was close to a show venue. Set menu was £23, just £1 less than at Kensington Place back home (which is now superb once more) and they have the cheek to put on 4 options for which you have to pay extra! Food was nothing to write home about and we got sniffed at for ordering the house white. Decor was what you'd expect from above a pub. Atrium, on the other hand, was superb, despite them having to 'play safe' as the maitre d' put it for the Festival crowds. Anyone else had the 'cheese wine'??

OO Earls Court a desert?? How can you say that? Earls Court Road alone has Nandos, Zizzi, Strada, Masalla Zone, Prince of Teck pub, 2 Chinese, 3 kebab shops and a souvlaki place! BUT for serious foodies: Tendido Cero for superlative tapas on Old Brompton Road, and The Star of India a bit further down. And Lundums for upmarket Scandinavian and swanky decor. Mr Wing for excellent (albeit expensive) Chinese and a nice aquarium. If you care to walk as far as Kensington High Street there's Il Portico for Tuscan cooking. And for in-yer-face honest Italian, complete with dessert trolley, there's Bistro Benito on Earls Court Road, near Sainsbury's Local just before Cromwell Road. Great fun - you're bound to make friends with the people on the next table. And the Atlas is EXCELLENT. Sarah SW5

Hi Ingbakko, If it makes you feel better, I have to say that from a young-ish UK wine drinker's perspective Daniel's list isn't representative. Riesling, for example, is deeply unfashionable unless Australian. Very very very few people drink German Riesling! Similarly, a very small proportion of people would even know the difference between an icewine and a Tokai, let alone drink the stuff. However, Italian wine is drunk and enjoyed by a majority. Partly because Italian restaurants have done a lot to promote Italian wines - Enoteca Turi for example has an all-Italian list which would put quite a few top-notch Roman restaurants to shame But also because wine is now the preferred drink for most city people, and there are lots of excellent places to drink it. Pinot Grigio is always a winner in wine bar 'chains' like All Bar One. Prosecco is becoming ever more popular as a good quality alternative to champagne or New World sparkling. Chianti in its new improved form of Chianti Classico is seen as a reliable choice. We are also lucky to have a number of superb importers. The best known is Valvonna and Crolla, but I've just ordered a case from www.batwine.co.uk - an English couple with a true passion for Italy and its wines. Wine in the UK is now a way of life for the middle classes, and Italian wine offers a great range of wines for all sorts of occasions. Sarah