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Category Archives: Food and Wine

Dom Perignon 2003

By Marc Ditcham | Published: February 7, 2012
On the 1st February, Joe (the retail manager) and I were cordially invited by LVMH to a trade tasting of the new and much anticipated release of the Dom Pérignon 2003 held at the Phillips de Pury & Company auction house/art exhibition hall. Unlike the official launch held on the 7th December 2011 where the Chef [...]
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Ruinart’s perfect catch

By Paul Hannagen | Published: October 19, 2011
Slow baked trout, mussel vinaigrette, mushroom tart and herb salad. Ingredients 4 x 200g Trout steaks (skin on) Herbs (as below). 500g mussels (scrubbed and de-bearded) 100ml Olive oil 50ml Champagne (or white wine) 30ml lemon juice Seasoning 500g Chestnut mushrooms A clove of Garlic 100g Puff pastry (all butter) 1 teaspoon Dijon mustard (optional) Oil Butter Seasoning Frisée lettuce Chives Chervil Tarragon Any other herbs such as coriander and flat leaf parsley Olive oil Lemon Method This is [...]
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Home Cured Salmon and a Great Champagne

By Paul Hannagen | Published: July 20, 2011
Hello all. I’m sorry it’s been a while but it’s a busy existence working at Roberson these days – with fantastic wines and tastings galore, it is a wine enthusiast’s paradise! Recently we had an introduction to Champagne tasting, the one I had been waiting for. Among other top Champagnes on show were Krug Grande [...]
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Scallops with bacon, fricasse of summer vegetables and breadcrumbs

By Paul Hannagen | Published: April 7, 2011
Hello again. I recently tasted a new addition to our Loire section, Domaine Gerard Morin Sancerre 2010. Beautifully crisp and aromatic, with high acidity and light to medium body, a very herbaceous nose with the minerality and citrus fruit one would expect from a good Sancerre, it wasn’t long until I came up with a [...]
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Steak, Chips and a Good Bordeaux

By Paul Hannagen | Published: March 30, 2011
Hello fellow wine bloggers… My name is Paul Hannagen and I am new to the Roberson family. Coming from a restaurant kitchen background into the Roberson fold  I thought I’d share some recipes of mine that will go particularly well with the fantastic wines I’ve tasted in my first few weeks. Recently, I tasted Château Hourtin-Ducasse 2004, [...]
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