wine – and so she thinks

Socks to make you smile

admin — Sat, 02 May 2020 09:03:48 +0000

I’m a cold person. Not as in mean, with a hard personality and severe tone. Just genuinely quite chilly most of the time. So a good pair of socks is essential. But I get bored of my black multipack pairs. And sometimes it’s nice to see something cheerful peeking out from under my trousers.

Like my excellent new Jarvis Cocker and wine socks from Printsfield. They specialise in personalised socks (and pants!), and ship all over the world. Whether its funny photos to make you smile, a memorable image that acts as a momento, or a tribute to a pet, there’s plenty of options.

The company began two years ago. Jakub Konopka, one of the creators, says ‘We knew from the very beginning that we want to give our clients something truly unique and special. So it was clear that we’ll create a personalized product that works great as a gift or souvenir idea. One of us is also a passionate dog owner, so we were aware of how much people identify with their four-legged friends and love to share their funny photos. The combination of these two ideas and observing market trends gave rise to our idea of funny personalized socks. Who doesn’t love colourful socks with crazy designs?’

Pet owners are their main group of clients, followed by people in love, happy husbands, partners and girlfriends who want to make a funny and one-of-a-kind gift for their loved one. There is also a growing group of young parents who order socks with the image of their cute kids. But there are also completely different stories – such as a huge order for employees of a large company – all with the image of their boss, and one a boyfriend who wanted to print his arse on the socks as a gift for his girlfriend. It was difficult to dissuade him from this idea…

I was lucky enough to be given my pair of super sexy socks, and am very grateful for them. If you would like your own, Printsfield are offering 20% off to readers of my blog. Just pop in the code andsoshethinks20.

A chat with wine merchant House of Townend

admin — Fri, 17 Apr 2020 11:19:25 +0000

I was lucky enough to be sent a delicious bottle of Animado Malbec by House of Townend, which went down brilliantly in my first few days of social distancing. I mean, what else is there to do right now? Rich and fruity, it has a soft and juicy taste and robust feel. Animado means ‘animated’ – full of life or excitement, and there’s definitely plenty going on in this red wine.

I wanted to find out more about House of Townend and their wines, so asked a few questions…

Can you tell me about the history of the House of Townend?

Our history began with sport in the city of Hull, where we still operate today. The business was started by Jack Townend, a professional Rugby player for Hull Football Club. His popularity as a sportsman led to him opening a pub named the Rugby House in 1983. He then began to establish himself as a grocer before specialising solely in wine and spirits.

Post WW1, Jack was joined by his sons Charles and Jack. In 1934, John Ernest Townend took control of the business and ran it passionately until his move into politics in 1992. Current owner John Charles Townend carries his family’s deep passion for wine forward into the modern era, having expanded the business into a more wholesale focused sector as well as the acquisition of the Lakeland Vintners in 2012. Now over 110 years old, House of Townend remains a firm favourite for fine wine collectors and wine consumers across the UK.

What difference does being a family run business make?

The experience that the Townend family bring to the business can’t be overstated – they have travelled the globe to source the finest wines and build relationships with enviable vineyards. It’s also a more welcoming and inclusive place to work as a result of these family values. There are 63 people who work for the company, averaging over 10 years service each.

How do you choose the wines you sell?

Every single wine is chosen with an audience in mind. We cater to everyone – from casual drinkers to collectors. We source all of our wine from regions and vineyards across the globe and aim to offer something to suit all tastes.

What’s your favourite wine?

It depends on the weather. If it’s warm, a crisp dry white. If it’s colder or late into an evening, nothing beats a bold red such as a rich Malbec, a briary Shiraz or a fine Bordeaux.

What would you recommend for lockdown?

If it is a warm and sunny day in your back garden, where we would recommend something light and refreshing such as the Macon Azé Cuvée Jules Ricard 2016. Otherwise, a rich red in the evening would be our choice as early Spring still has plenty of colder nights in which sipping a rich and plump red such as Irvine Springhill Merlot from Australia, can bring comfort and make you dream of distant shores.

Wine & Words

admin — Thu, 17 Aug 2017 20:30:42 +0000

Cycling to 'Siberia', wheels to wine

admin — Wed, 29 Oct 2014 10:36:00 +0000

‘So just a kilometre from here is the spot they call Siberia,’ Stuart tells me. ‘It gets so windy there that in September a train was blown off the track and ended up suspended, carriages hanging off like a piece of string.’ I am significantly smaller than a train, balancing on a bicycle, and there is a cyclone coming, funnelled through the Cook Straight by surrounding mountain ranges. This doesn’t sound ideal to me. But then for someone who has travelled around the world, covering thousands of kilometres through Europe, Central and South America, on a bike bought for only fifty dollars (and subsequently sold it on after), and confesses that he loves to ‘feel the pain and achievement’ from a good hill, the Rimutaka Incline, part of the cycle trail by the same name, is nothing. Stuart runs Green Jersey, a cycling tour company out in the Wairarapa, a region just outside of New Zealand’s capital city Wellington, and he’s offered to show me around.
The Rimutaka cycle trail is a 113 kilometre long path that loops around the Rimutaka range, east of Wellington. One of New Zealand’s Great Rides, and a part of Nga Haerenga – The New Zealand Cycle Trail, it takes riders from Petone’s foreshore across the Rimutaka Range to Wairarapa’s wild south coast. Along the way cyclists go through the thickly wooded Rimutaka Forest Parkand, along the gentle gravel trail of the Hutt River, mouth of the Hutt River at the historic site of the Hikoikoi pā, one of the largest Māori settlements in pre-European New Zealand, hills formed by the country’s seismic shifts, rugged farm tracks, right out to the tumultuous seas of Ocean Beach and Turakirae Head, home of the largest seal colony in the Wellington region, and the trail’s end at Orongorongo River.

But we begin with the rail incline – a steep hill that trains struggle with. The Rimutaka Rail Incline is part of an old railway line connecting Wellington and Wairarapa, with 4 tunnels, 2km single track, 6km double track and 15km of unsealed gentle slope on the Hutt Valley side. It runs from Cross Creek in the Wairarapa through to Summit, at the top, funnily enough, the highest point 18km trail, along rugged paths and gritty trails. A particular section, the fell, is famous. The 4.8 km 3 ft 6 in gauge railway line between Cross Creek where we start, and Summit, on the original Wairarapa Line, has an average the grade is 1 in 15, which is pretty steep, as I see from the exhibits at the nearby Fell Museum in Featherston, home to the only remaining Fell Engine in the world. After every downhill journey the brakes on the engine had to be replaced, having been clinging on to the track so tightly, and the worn metal is there for evidence.
New Zealand seems to be going through a phase of turning disused railway lines into cycle trails, right from the Huaraki in Northland down to the Otago trail bisecting the South Island. It’s easy to understand why – scenic and sensible in terms of getting from you a to b, as well as readily routed, the trails are an ideal way to see the country.
Or at least that is what I tell myself at the start of the trail, as Stuart is unloading our bikes and packing our bags full of cereal bars, before we set out on this famous incline. It’s not as bad as I fear. Cyclone Luci appears to have drifted past us, and the main result of the breeze is a delicious scent of grass and trees wafting past. Although at a steep gradient for trains, even my little legs are able to cope, once the gears have kicked in. We’re only going a short way, up to the Summit, but it’s the toughest part – as those train brakes are evidence to.
When we reach the 576 metre Summit Tunnel, we turn the cycle lights on, although we soon switch them off again for fun. There’s something almost existential about cycling towards a hole of light, we no idea just how close other people or objects are to you. The practical and philosophical nature starts to unnerve me a little, and evidently Stuart too, as he suggests that we flick the beam back on again.
At Summit I am rewarded by flushing toilets, hurrah, but more importantly, a sense of achievement. The clouds block most of the view, but it’s rolling hills and farmland all the way from here and through to Cross Creek where the trail opens out in the ‘agricultural breadbasket’ of the Wairapapa.

I’m short on time, so to show me around, Stuart drives me to Ocean Beach, an area of ridged coastline formed only seven thousand years ago. It’s still a workout though, the steep stairs up to the lighthouse leaving us both breathless. We stand for what seem like ages, talking life and love, and cycling – the broad skies and brash waves, white tops pounding the rocks and gusting winds wailing around us seem to incite that sort of big thinking.
As this is just a taster for me, we go and taste: as well as fine scenery, there’s the option of trying some of New Zealand’s finest wine along the way. The Wairapara is known for its Pinot and Sauvignon Blanc, courtesy of low rainfall, hot summers, and long dry autumns, and Green Jersey can either cycle with you, sort a cycling route for you, or pedal you around in their rickshaw as you get slowly sozzled on samples. The main town for the wines is Martinborough, and the tiny spot (only 1330 full time inhabitants, rising to up to 30,000 at weekends) is unique in that all the wineries are accessible from the town centre without a car. Founded by a man named Martin, the roads span out from the centre in the shape of the Union Jack, and are named after places that he had visited – and so it is that Kansas is on a diagonal to Strasbourg, and Cambridge cuts across New York. We stop for tastings and lunch at Poppies.
On the way I ask Stuart why he chose to Poppies. He sighs. ‘Everyone wants to marry Poppy.’ He’s right. I want to marry Poppy, although she is happily wed to childhood sweetheart Shayne, after a chance meeting whilst working at a wedding twenty years after they had parted as teenagers. Standing in the contemporary grey walls that feel comforting with their glorious light bulb chandeliers, piled barrels and grand Italian opera playing, she oozes enthusiasm about the vines, their grapes, and ultimately, their wines. The Pinot Gris in particularly is sweet, fresh, and the perfect accompaniment to a tasting platter which tumbles with stuffed vine leaves, fresh salmon, roasted peppers, homemade hummus, frittata, seared courgettes, and toasted flatbread.

Even without the wine diversion, I can understand why this part of the country is a haven for Wellington weekenders. Windy, steep, and sometimes too much for a train, but beautiful, vibrant, natural and exhilarating for cyclists of all skills. Inhale deeply, press down with the legs, and roll through some of New Zealand’s most beautiful landscape.
There’s a glass of wine waiting at the end.

I travelled with Green Jersey, who organise guided and supported tours along the trail and local wine regions, over one or more days. http://www.greenjersey.co.nz/ Located in the Wairarapa, they are an hour train journey or drive from central Wellington, and can meet riders from the station. They use Avanti Discovery 8 bicycles, and provide helmets, pumps, full repair kits, maps as well as food and all accommodation bookings, depending upon tour choice.

Stirred – a luxurious way to learn to cook like mama

admin — Wed, 21 May 2014 17:41:55 +0000

Travel lust strikes already. Especially when it involves beautiful scenery, warm weather, and delicious food. Cookery schools are popping up all around the world, tapping into the desire to create and learn, as well as nourish and nurture ourselves, in a world where busy schedules often mean that we don’t take the time to feed and fend for ourselves. Coupled with a bombardment of celebrity chefs and cookery shows, the audience is growing, and everyone from young teenagers to older couples are embarking on cookery courses. We often return from abroad desperate to eat like we did whilst away, and cookery school holidays let us learn the skills to do so. Leisure time is decreasing and so people are seeking to get more value and learning from their holidays, investing in more experiential pursuits.

This June sees the launch of Stirred, an Italian culinary holiday experience truly unique – hosted in a spectacular 15th Century villa. Surely there can be no better place to learn the skills of pasta making, the secrets of perfect pomodoro, or a delectable risotto. Guests are immersed in the tastes, sights, smells, and culture of one of the most evocative parts of Northern Italy, nestled in the foothills of the Dolomites. In this picturesque spot guests will cook with local and fresh produce, which is one of the real advantages of cooking in an authentic location, being taken to magical Venice with trips to the Rialto fish and fresh foods markets to pick up some of the best seasonal produce to bring back for classes and more off the beaten track with seasonal truffle-hunting trips.

This doesn’t mean that the usual holiday habits are neglected at Stirred. For moments not cooking and eating, guests can get their history fix. Villa Casagrande is home of the Conti Brandolini d’Adda, historically a fiercely proud military family who defended the surrounding towns and valleys against invaders for hundreds of years and portraits and paintings reflecting the Brandolini D’Adda’s fortunes in love and war adorn the walls, whilst giant swords and the family’s red scorpio battle standard decorate the imposing entrance hall. There’s also an 18-metre pool which provides the perfect way to work up an appetite for an alfresco dinner by the monumental chestnut tree, and extensive grounds to explore post dinner, with a glass of locally produced wine in hand. It’s not all work – dinners out at local restaurants are part of the thrill of holidays, and so those on the course will be taken to restaurants that serve up local cuisine for which the area is famous.

‘The idea of Stirred is to provide a completely authentic Italian culinary experience. Guests will fall in love with Villa Casagrande and the gorgeous surrounding area of the Veneto. Our fantastic chefs run the classes but we also have local experts who will reveal all the hidden jewels of this unexplored part of Italy’, said Stirred co-founder Sarah Roberts.

An excellent, and delicious, idea.

2014 Dates

15th to 21st June (50% discount for launch week)

7th to 13th September

14th to 20th September

21st to 27th September

12th to 18th October

All photos by Sean Knott.

Broke Fordwich – Winemaking the Local Way in the Hunter Valley, Australia – The Travel Word

admin — Tue, 01 Apr 2014 06:35:24 +0000

Air-conditioned coaches come and go, kicking up the gravel. Signs advertise celebrated wines and best-value lunch deals. Tourists beam as the contents of their bags revealingly clink together. Cartons of what can’t be carried is ready to be shipped via international carriers. All around, people are laughing and chatting, slightly merrier than when they started out the morning. Then they pile back on to the bus and head home to Sydney, Australia.
http://www.thetravelword.com/2014/03/31/broke-fordwich-winemaking-local-way-hunter-valley-australia/