Stilton Cheese Meets Mixology: The Strawberry Velvet

Move over, hollow chocolate bunnies. This Easter, the hottest trend doesn’t come wrapped in foil—it comes stirred, shaken, and rimmed in crushed pistachio and chocolate. Welcome to the era of savoury sophistication, where blue cheese meets booze and cocktails get seriously creamy.

Enter: the Strawberry Velvet—a cocktail as bold as it is beautiful, dreamt up by our very own Three Drinker and all-around drinks whisperer, Aidy Smith. Made with 1912 Stilton (yes, really) and Mozart’s Strawberry White Chocolate Cream Liqueur, this is Easter 2.0—boozier, creamier, and delightfully grown-up.

The Savoury Cocktail Boom

Thanks to the likes of TikTok and trend-hungry mixologists, savoury cocktails are having a moment. Waitrose’s 2025 Food & Drink Report calls it “multisensory mixology”; Diageo, Bacardi and The Spirits Business all agree umami is officially in. And where there’s umami, there’s cheese.

“Blue cheese is undergoing a full renaissance,” says Aidy. “And when fat-washed into spirits, it unlocks this rich, velvety, umami depth that’s just mind-blowing. Combine that with something sweet like Mozart’s Strawberry Liqueur, and you’ve got a cocktail that’s a real experience—not just a drink.”

First Things First: How to Fat-Wash with Stilton

Here’s how to give your rum a cheesy twist (in the best way possible).

You’ll Need:
750ml of quality rum
1 block of 1912 Stilton (available at Tesco, Ocado, Morrisons)
1 block of unsalted butter
A pan, a sieve, and a large sealed container

Method:
Melt your butter gently in a pan, crumble in the Stilton and stir until melted together. Take off the heat and let it cool slightly. Pour the buttery Stilton mix into your container with the rum. Let it sit at room temperature for 8 hours. Freeze for 24 hours (yes, really). Strain through a fine mesh sieve. Boom—fat-washed rum, ready for action.

The Strawberry Velvet Cocktail

Rim Ingredients:
Crushed pistachios
Crushed dark chocolate
Mozart Chocolate Liqueur (for sticking power)

Cocktail Ingredients:
100ml Mozart Strawberry White Chocolate Cream Liqueur
50ml 1912 Stilton fat-washed rum
2 dashes of chocolate bitters
Thin slice of strawberry (for garnish)

How to Make It:

1. Dip the rim of a coupe glass into some Mozart Chocolate Liqueur, then roll it in a mix of crushed pistachio and chocolate. Let it set.

2. In a cocktail shaker, combine the Mozart Strawberry, your glorious Stilton fat-washed rum, and chocolate bitters. Add ice and shake until chilled.

3. Fine strain into your pre-rimmed glass.

4. Garnish with a fresh strawberry slice. Sip. Swoon. Repeat.

Why It Works

This cocktail is a full-on flavour bomb: sweet, savoury, creamy, and utterly indulgent. It’s the antidote to sugar fatigue, the Easter gift your grown-up self actually wants, and the perfect excuse to show off your cocktail skills.

So whether you’re hosting brunch, skipping the egg hunt, or just looking to sip on something bold and boujee—this is your moment. Cheers to cheese, cheers to cocktails, and cheers to celebrating the weird, wonderful flavours of the season.

Mozart Chocolate Liqueurs: Decadence, Distilled

Crafted in the heart of Salzburg—the birthplace of Wolfgang Amadeus Mozart—Mozart Chocolate Liqueurs are as symphonic as their namesake. This isn’t your average creamy concoction; this is Austrian alchemy at its finest. For over 60 years, Mozart has harmonised the artistry of distilling with the complexity of fine chocolate-making, blending Belgian cocoa, Madagascan vanilla, and fresh cream to create what can only be described as dessert in a glass. But don’t let the sweet side fool you—there’s structure, balance and an elegant mouthfeel that sets it apart from anything else on the back bar.

The Strawberry White Chocolate Cream Liqueur is a particular showstopper: luscious, fruity and playfully indulgent with that signature white chocolate silkiness. It’s a love letter to strawberries and cream, but done with finesse. What makes it such a stellar ingredient in the Strawberry Velvet is its ability to dance between rich and refreshing. When paired with the umami hit of the Stilton fat-washed rum, the Mozart provides a creamy counterpoint that elevates, balances, and rounds out every sip. It softens the funk, amplifies the sweetness, and keeps the texture gloriously velvety—just as the name promises.

1912 Stilton: A British Icon with a Bold Streak

If there were ever a cheese worthy of the spotlight in a cocktail, it’s 1912 Stilton. Named after the year Long Clawson Dairy was founded, this blue cheese is a proper British institution—PDO-protected, hand-ladled and made with milk from local Leicestershire farms. It’s rich, robust and unapologetically bold, delivering that glorious Stilton tang alongside an earthy, creamy depth that lingers like a fine whisky. There’s nothing shy about it—and that’s precisely why it works so well in the glass.

Fat-washing rum with 1912 Stilton might sound like culinary mischief, but it’s a stroke of genius. The high fat content of the cheese binds beautifully with the spirit, mellowing harsh edges and infusing it with a savoury, almost truffle-like richness. It transforms ordinary rum into something layered, luxe and utterly unexpected. In the Strawberry Velvet, this umami-packed base is the foundation—cutting through the sweetness of the Mozart liqueur, grounding the cocktail with serious sophistication, and delivering a round, buttery mouthfeel that’s impossible to fake. Think of it as the cocktail world’s answer to strawberries and blue cheese—a daring duo that somehow just… works.

Hotel Bel-Air

Though you might be in the craziness of Los Angeles, you’d instead think you were tucked away on your own private island. The Hotel Bel-Air is burrowed into the canyons of Los Angeles, just a mile west of Beverly Hills and even closer to Sunset Boulevard. As you approach the hotel, you know you’re in the land of the wealthy and the famous. Multi-million dollar estates line the roads to the Hotel Bel-Air. With your stay, you’ll be living like kings and queens for as long as you’ve chosen.

For over half a century, this magnificent property has been welcoming guests through its doors. The Hotel Bel-Air is more equivalent to a luxurious hideaway than your everyday, average hotel. The upscale hotel officially opened in 1946 after a hotel entrepreneur, Alphonso E. Bell, took the dream of the Bel-Air Estates, its original identity, and developed it into what you see today. Over the years, Hotel Bel-Air garnered respect from the hospitality industry and a mainstay for the rich and the famous. In 2009, the property underwent extensive refurbishing to modernise without sacrificing the reminiscences of Hollywood’s Golden Age.

Before even entering the hotel, you’ll notice 12-acres worth of impeccably maintained lush gardens. Foot paths lined with coast redwoods, birds of paradise trees, and a lovely variety of floral touches will guide and wind you through the grounds; you’ll be surprised by what’s hidden here for guest use. For starters, the canyon is a very obvious and notable backdrop. Pictures are certainly encouraged. On the front lawn, Swan Lake completes the essence of the hotel. The resident four swans floating effortlessly and gracefully through the ripples embody the romance and elegance of Hotel Bel-Air. For those who enjoy a good sunbath and water soak, the onsite pool is the perfect relaxation venue. When the Stone Canyon stables were closed in 1946, Mr. Bell paid homage by transforming the riding ring into a legendary oval pool for everyone to appreciate.

Now that the tropical surroundings have totally drawn you in, pass through the entrance doors of the pink-stucco buildings. There are 103 guest rooms and suites available for your stay. Each room features integrated technology to enrich your experience, while the general ambiance of the room invites a pleasant, luxurious atmosphere. The rooms feel more like individual bungalows rather than part of a larger building. Not to mention, the pillows, like clouds, will lull you into the best night’s rest you’ve had in a long while.

To further increase your Zen, book some time at the Hotel Bel-Air Spa. With both men’s, women’s, and couples facilities and options, the spa is able to cater to the treatment you desire. You’ll find a 24-hour fitness studio open to guests as well.

When you’ve completed your workout of the day or are ready to decompress for the night, the Wolfgang Puck at Hotel Bel-Air is the perfect onsite spot. Open for breakfast, lunch, afternoon tea, and dinner, Wolfgang Puck fosters a charming, flirtatious atmosphere complimented by a Californian and Mediterranean inspired menu. Evening tipples can be had at the Bar & Lounge along with casual late day and dinner fare. Live music is a staple and creates the perfect vibe. Hotel Bel-Air has found a way to ensure every nook and cranny has the right feeling for everyone.

Address: Hotel Bel-Air, 701 Stone Canyon Road, Los Angeles, CA 90077
Phone: +1 310 472 1211

Anantara Kihavah - A Serenity Like No Other

Have you ever closed your eyes and envisioned yourself sitting on white sand shores looking out across endless turquoise seas? A place so tranquil, it’s almost like you’re in a trance without a care in the world. A luxurious slice of heaven doesn’t even begin to describe the travel destination of Anantara.

My latest dose of said serenity saw me traveling to the remote island in the middle of the Indian Ocean. Yes, the Maldives. This picturesque oasis is indeed what you’ve imagined from having seen all of the photos, in fact, it actually looks better in person. The subject of this particular story is, a retreat that holds a reputation as being one of the most tranquil getaways on the planet. 

It all starts with the moment a hand reaches out to help you off the boat that has brought you ashore. Inspired by nature’s magnitude, mystery, and enchanting beauty, you can’t help but think you’ve been transported back in time to a place where simplicity was everything, yet there’s a refined luxury that sits effortlessly in the background. No phone, no laptop, no worries, just letting your mind peacefully wander through the jungle pathways, feeling the warm equator breeze against your skin.

The Anantara Kihavah Maldives Villas are tucked away on a private island, which is found on the Baa Atoll in the UNESCO Biosphere Reserve, in the picturesque Maldives. The history of the island goes back as far as being a pitstop for Arab traders navigating the waters by sail from archipelago to archipelago. Riddled with mango, coconut, and papaya trees, the Anantara Kihavah island was in no short supply of edible goods and canopy coverage from the elements. Additionally, the aesthetic appeal of the island paired with the local pre-historic volcano, colorful coral reefs, and clear nights full of stars drew in seafarers from around the globe. Such attractions are why the Anantara resort found its home and fame.

The design of the resort kept the well-being of the natural island in mind. No tree was removed in the construction; everything was built into and around the trees, rocks, and vegetation. The end result marries Indian Ocean, Arab and Portuguese motifs with indigenous materials in the 80 available villas, either on the ocean or over private pools, and the various eateries and bars onsite. You can imagine the most instagrammable hotel hashtag is a fair title.

As expected, the beach surrounding the island is stunning and as you venture out to the more remote stretches, they become even more turquoise, evermore blissful. You may even find yourself as I did, gently lifting your sunglasses every now and again to truly appreciate just how crystal clear the ocean really is.  

When looking to book a stay, consider which of these two matches your designed vacation vibe: Maldives water villa or Indian Ocean beachfront. With the latter, your shoes will be off and the ivory sands will be tracked everywhere. You’ll hear the waves crashing and view the classic beach sunsets every night. But, if sand is your foe, enjoy your very own private infinity pool instead for that early morning swim or take an afternoon snooze on your swinging daybed. Of course, each villa, no matter its location on the island, comes equipped with the latest technology and entertainment for your comfort. Every detail thoughtfully considered with the guest in mind: fluffy pillows, soap menus, beach totes complete with sandals, wine fridge, yoga mats, bicycles, and more! The villas and residences at Anantara can host anywhere between one and twelve guests.

It might be tempting to relax the days away in your villa, but there is so much to explore on the island. The vibrant green foliage is a sight to see whether on foot or bike. Be sure to back your camera or phone to snap some shots for the ‘gram to make all your followers just a tad jealous of this tropical getaway. Head over to the spa or wellness centers for a taste of true tranquility. Harmony and holisticness sit at the core of your desired treatments. As the sunsets cast your eyes to the sky with one of the largest telescopes in the world. See the far expense of the universe, planets, star constellations and galaxies like you never dreamed was possible.

The true highlight, however, just might be the dining options. If you’ve ever fancied a little mermaid experience, you can indeed dine under the sea. Land choices are available too. Whether your day calls for small bites or entrees, Anantara has you covered. Each restaurant and their offerings are inspired by the surrounding environment under the theme SEA.FIRE.SPICE.SKY. You’ll have varying cuisine selections complete with a gorgeous Indian Ocean backdrop. Foodies especially are sure to gawk over the whole experience.

Then there’s the wine, led by Sommelier Arun. I’d go as far as saying this paradise has one of the most impressive wine lists in the Maldives and the knowledge behind it one of the most credible and knowledgeable in this part of the world. From the second I arrived my wine choices were looked after – every occasion had a delectable moment only heightened as your tastebuds intertwine with the incredible views before you. If wine is your passion and you’re debating which Maldives property to visit – your decision has just been made. Chatting away with Arun and his team about their worldwide experiences and passions for the grape and grain made the visit even more worthwhile. This island hosts a family of people, not a staff, built on a foundation of passion and love for what they do and that couldn’t gleam more brightly. 

Ultimately, this is one of those places you build an emotional bond with. When you arrive, you are filled with excitement and wonder, ready to re-connect, listen and evolve. When you leave, you are sad, as if a part of you will be missing. It’s true – places like this are much more than a ‘holiday destination’ – they impact our ability to truly think about our lives, our feelings, our purpose and whether we realise it or not upon returning to our homes, they leave a notion of inspiration – an inspiration to one day return and feel that serenity once more. 

This doesn’t have to be some offshore, distant dream. Book your stay at the magnificent Anantara Kihavah Maldives Villas today. The island is calling you to sail away.

For more information visit https://www.anantara.com/en/kihavah-maldives/

Beverly Hills Hotel

Calling all Los Angeles travellers seeking a Hollywood-worthy spot to stay without feeling like the chaos of the city is hindering your chance at a relaxing vacation. The Beverly Hills Hotel sits within, you guessed it, Beverly Hills in the foothills of the Santa Monica Mountains. However, the hotel has been around since 1912, way before the city even garnered that name. Original developer, Burton Green, purchased the property from the Mexican Government and then enlisted the help of Margaret J. Anderson to design and build the exact hotel you still see standing today. The white stucco, now beige, exterior and terracotta coloured roof tiles meant to lure the wealthy Easterners at the time.

Though over a century sits between its beginnings and now, the Beverly Hills Hotel is still a sight to be seen and a place to experience. It has changed ownership a few times with each new owner adding their own flare to the original structure. A complete 3-year long restoration occurred in 1992. The rooms have housed the likes of the famous and your everyday person. Next, they could house you.

The Beverly Hills Hotel is a working time capsule. The décor features a combination of Art Deco and ‘40s-style Hollywood glamour with the entire modern amenity upgrades. You may not be a movie star by trade but you’ll sure feel and be treated like one when you book your stay here. The lobby area acts as the statement piece; the dramatic room is lit by Venetian glass chandeliers further brightened by the banana palms and banana leaf accents. The artwork you see was all specially commissioned just for the hotel. This unique style takes life inside each individual room as well.

With 210 guest rooms and suites, including 23 unique bungalows, you’ll be living in vintage luxury. Each room is equipped, at the very minimum, with an oversized closet, spacious bathroom, B&O televisions, and illuminated mirrors. Depending on the room, you may also have your own private balcony, fireplace, terrace, patio, or pool.

But, that’s not all. The Beverly Hills Hotel is more than just a place to lay your head and lounge around in style. On site, the hotel features a variety of dining and entertainment options for when you don’t want to venture the 20-30 minutes to Los Angeles or the Pacific coastline. Step foot into the infamous Polo Lounge where Charlie Chaplin had a favourite table and the Rat Pack engaged in late drinking bouts. Live entertainment is aplenty and American fare is served throughout the day. While sitting pool side, splurge on the offerings of the Cabana Café or pop into the Fountain Coffee Room complete with a vintage soda fountain and a variety of meals. Evening beverages can be sipped inside the elegant Bar Nineteen12 or on the adjacent terrace overlooking the pool.

Whether it’s the vibe or the amenities that draw you in for a visit, the Beverly Hills Hotel lets you escape all your worldly troubles. The original motto of the hotel stating that guests were “entitled to the best of everything, regardless of cost” still very much stands true today.

Address: The Beverly Hills Hotel, 9641 Sunset Boulevard, Beverly Hills, CA 90210
Phone: +1 310 276 2251

Sunny Hodge: The Cynic's Guide to Wine

Photo Credit: Daniel Ogulewicz

We sat down with Sunny Hodge, founder and owner of multi-award winning bars Diogenes the Dog and Aspen and Meursault, DRINKLUSIVE mentor, and now author of The Cynic’s Guide to Wine, to learn more about his brand-new book.

What first got you into wine, and why 'The Cynic's Guide to Wine'?

I've been in hospitality for my entire professional life. Right around the time that I wanted to open my own spot - now Diogenes the Dog in Elephant & Castle - I was pretty confident with all things restaurant, except wine! It made no sense to me; and seemed like more storytelling over substance. In previous places I'd managed we could all sell the stuff, bottles sold for £4000 a pop, and it always seemed like we were regurgitating lines we'd learnt to sell the wines, but guests lapped it up.

Back then, it never made any technical sense, even after studying wine through traditional routes, so I decided to take the leap and open a wine bar whose concept was based around helping guests understand how wine works.

Being 'Cynical' in the truest sense of the word is about questioning the status Quo. This book in true Diogenes the Dog (the founder of Cynicism) style; questions our existing beliefs on how wine works, and utilises science to forge a path forwards.

Science isn't always a fun read, who is this book meant for?

I can vouch for that, I studied Mechanical Engineering at University, and boy, I don’t miss any of it.

The Cynic's Guide to Wine is a science of wine book aimed at foodies upwards. The science is broken down at each step along the way, tied in with some of my real life experiences in wine and life, and made applicable to utilise for wine and food decision making. It's the type of read that just makes sense, and similar to Chris van Tulleken’s book, Ultra Processed People - once you read it, you can't unread it!

There's also a lot of new scientific insights along the way, plus explanations of simple concepts that people take for granted in wine - like why do yeasts do what they do? Because of all the new info, it has a huge benefit for even the most expert of wine enthusiasts as well as novice wine lovers. 

Background Photo Credit: Daniel Ogulewicz

There's a lot of debunking of common wine myths in the book, how do readers know that your explanation is accurate?

In the spirit of Cynicism, what a brilliant question!

For so long in wine we've just listened to experts and assumed that what they are saying is correct. Wine is a huge topic, we have to trust those in charge right?

Well, with The Cynic's Guide to Wine I encourage you to question, the entire book is referenced to academic studies and research, it's all rooted in science and none of it my opinion. I ask questions along the way, and encourage readers to do the same. This book serves as a solid building block to learn and develop further into wine and food - backed by the latest academic studies across a range of different fields from soil science, microbiology, chemistry to neuroscience.

What sort of things does the book debunk?

Soil is a huge one which the book actually kicks off with. For so long we've marketed and spoken about wine and soil types and drawn up crude correlations to why wines taste the way that they do. Soils like clay and limestone are brandished on wine bottles, but what difference does this make? And how does this affect our wine? The book gets into the nitty gritty of this and reveals what in soil makes a difference, and what doesn't.

I'd also say that the final chapter is hugely revealing, it's all about how we perceive flavour neurologically and how much is subjective vs genetic bias. Hugely geeky but interesting stuff which changes the way we think about food and drink entirely. 

What's next?

The two bars are somewhat of a handful as is. I also do a fair bit of wine judging throughout the year which I enjoy hugely, so I've got a lot on my plate to keep me busy enough.

That said, I’m developing an online course in wine science, aptly named the 'Science of Wine Course'. I'd like to make it a qualification which could take a while to get approved. It may take a year or two to get there, but I will be posting updates on my socials.

You can pick up your very own copy of The Cynic’s Guide to Wine from the retailers below:

Amazon
Waterstones
Academie du Vin

The Cynic’s Guide to Wine book signing will take place at The Book Elephant in Elephant and Castle on April 5th between 2pm and 6pm!

Hotel Café Royal

A London legend continues to stand and serve people many years later. In 1863, the original Café Royal was secured by a French wine merchant. As time went on, Café Royal grew in great fame with the notion it contained the world’s greatest wine cellar. By the 19th Century, wine wasn’t the only selling point; Café Royal had established a reputation for excellent hospitality, dining, and entertainment right in the epicenter of fashionable London. Many big name authors, rock stars, royalty, and athletes have come to stay.

Not wanting the social landmark to lose its status, this London icon gained a new face as the Hotel Café Royal. Keeping the history of the building in mind, all changes have been made sensitively with each space paying tribute to its glamorous spirit. The reincarnation now features 160 contemporary guestrooms and a diverse selection of restaurants and bars.

Each room encompasses a serene vintage yet tastefully contemporary atmosphere. All details are carefully thought out and purposely placed to compliment the space. Choose from a spacious guestroom, extravagant suites, or remarkable signature suites. With your stay, you receive a generous offering of services and amenities including a spa and gym to make your stay more enjoyable and relaxing.

With eight total dining choices within one hotel, you will never go hungry. Choose from informal dining to bars with extensive cocktail menus to formal and private dining to afternoon tea to in-room options! Café Royal certainly has all the bases covered when it comes to cuisine.

Between the history, the location, and the facilities, Café Royal should be at the top of your list.

Address: 68 Regent Street, London W1B 4DY
Telephone: +44 20 7406 3333
Website

B58 - English Fine Wine Whatever the Vintage

There has been an issue with a lot of English wine for a while now. Not with the sparkling wines, which overall have been of excellent quality for a long time, but with still wine. There are some producers that make quite good still wine in the UK, but it is expensive, and there is a lot of competition at the price range English still wine asks for. The main reason for the price is that the cost of production in England is very high, but the reason for the quality is a simple one, the climate. Unlike sparkling wine, which can use multi vintages, still wine is a vintage product, and our vintages vary greatly in England. There are purists out there, those who accept these vintage variations, who enjoy the terroir and climate aspects of wine and are willing to pay for it. However, the great majority of wine drinkers simply want a good wine at a reasonable price and how that wine is produced is of lesser importance.

This brings me onto a new winery in the New Forest, not that the location really matters.

Beaulieu 58 is a winery which is growing their vines in polytunnels. Their main business is a fruit farm, and they are very successful at growing fruit, giving us strawberries earlier in the season and asparagus before any of the other English growers. This expertise in bringing plants to ripeness more quickly benefits vines in England hugely.

The use of polytunnels also helps with two other aspects of growing vines in England. Mildew and the use of chemicals. They use their chemical sprayer, without chemicals, to simply aerate the polytunnel, moving the air around to prevent mildew. The lack of chemicals is facilitated by the tunnel and the material in which the vines are grown. Coir, the husks of coconuts are used for the first 80cm of depth. There is no need to use chemicals to guard against disease. They simply just irrigate, and use nutrients. The only reason they can’t call their wines organic is because coconut palms are not considered organic and therefore the coir used is not classified as organic.

There is a further benefit to growing the vines in a polytunnel in this fashion. The vines give good enough fruit after just one year to make a wine, and the main difference in consequent years is the yield.

All this sounds excellent, but the proof is in the pudding as one would say. I travelled down to the New Forest with a few other writers and an MW who is not involved in the project.

We tasted the very small number of wines they had in barrel, and there were some notable wines with great potential. Particularly a Bacchus orange wine which had been made with only 10% of the production in oak. It had tart, fresh fruit and peppery undertones, and one could see that by the time it will be in bottle, it should be very good. There was one other wine which was showing great potential, and it is a grape variety known for maturing well in hot climates, not England. Their Shiraz has lovely fruit, with touches of spice, and had only been in barrel for two and a half months.

They have some wines from the 2023 vintage in bottle and we tried them over a good lunch at Limewood House. The standout wines for me were a Gewurztraminer which had pronounced aromatics, a well-defined palate with lots of pears and white peach. There was also a B58 red, which is a blend of Shiraz, Merlot and 10% Cabernet, where they dehydrate the berries by 15% before vinification giving higher alcohol which results in purity of fruit, good tannic structure with typical green pepper flavours and pepperiness alongside rich fruit. The potential of these wines is clear to see.

So, one might ask how did this unusual method of producing wines come about?

Sandy Booth - Owner of Beaulieu Winery

It was one man’s obsession with growing things. Sandy Booth, a lifelong farmer, started B58 Winery as an offshoot of his established soft fruit business, New Forest Fruit. Drawing on his experience with tunnel-grown soft fruits, he applied similar methods to cultivate grape varieties—such as Shiraz and Gewürztraminer—that are not typically grown in the UK climate, making English wine production feasible.

Sandy grew up in St Andrews, Scotland, where he was introduced to farming through his father, who managed cattle on an Aberdeen Angus farm. In his twenties, he moved to Kent and developed practical skills in plant propagation, irrigation systems, and plant nutrition.

In 1997, Sandy joined tenant farmer John Boyd in Beaulieu as Soft Fruit Manager and helped introduce tunnel farming techniques in Southeast England. He contributed to growing a strawberry business from 50 to 2000 tons and, in 2008, formed a business partnership with Boyd. Over the past 16 years, he has overseen the production of approximately 4,500 tons of strawberries annually while also experimenting with crops like artichokes, apricots, melons, and asparagus. His approach to growing asparagus—using recycled coir from strawberry production along with specific bacteria and fungi—allows his operation to be the first in the UK to produce the crop each season.

Healthy roots grown in coir

More recent projects include converting misshapen strawberries into gluten-free, vegan fruit snacks and trialling Japanese strawberries to explore the possibility of year-round production. In 2022, Sandy began working with Swiss oenologist Guillaume Lagger, who crafted the winery's first wines and continues as the lead winemaker at Beaulieu 58 Wines.

The results are already good and priced between £15 and £35, they will be able to compete with other wines at similar price points. These wines might not have the terroir story of wines from England or further afield, but they are English, it is clear they will be superb indeed and above all, will consistently taste good year after year.

If you would like to try Beaulieu 58 wines, you can order a bottle from their website where they will also have listings of where to purchase as they become available.

 If you’d like to learn more about English wine and wine from all over the world please read our wine section.

Words by Colin Hampden-White 

GREECE is the Word: 12 Greek Wines You Need To Try

Photo credit: Wines of Greece

Unless you are in the Southern Hemisphere or anywhere near the Equator, summer feels like a distant memory. It’s easy to dream of the shimmering blue skies and seas; boats and whitewashed buildings with blue shutters - colours of the Greek flag. That bright light and gentle warmth just lifts your spirits.

Wine is sacred and philosophical to the Greeks. So much so that the ancient Greeks worshipped the god of wine, Dionysus (the Romans called him Bacchus), one of twelve major Greek deities and he even named his twins Staphylos (grape) and Oenopionas (winemaker).

“In Greece there is an old saying which, roughly translated, says, ‘if you have a piece of land where you can grow something, anything, grow it. If nothing can grow on your land, then plant a vineyard or olive grove.’ These two forms of agriculture have minimal nutrient requirements and excel in places that induce reasonable stresses. Necessity exiled Greek vineyards to the most interesting terroirs.”
~ Konstantinos Lazarakis MW: “The Wines of Greece”

Modern Greek winemaking and savvy international marketing is however, a relatively recent phenomenon after centuries of political turmoil and wars. Slowly and steadily, there has been a rebirth in Greek viticulture and winemaking; with the rise of inward investments and boutique wineries that aspire to compete with the best in the world, not just in Greece. Instead of bargain booze driven by volume, the focus has been shifting towards premium wines for fine dining. Necessity is the mother of reinvention. The 2010 financial crisis pushed Greek producers to collaborate at home and worldwide in promoting wine tourism and export drives.

Even if you had no plans for a winter break in sunny Greece, our brief Greek wine odyssey below takes you around this fascinating country from Macedonia in the north, through Central Greece and the huge Peloponnese peninsula to island hopping between Evia, Crete, Santorini and even Samos close to the Turkish coast in the east. With each region, we explore the subtle and critical differences between their micro-climate and terroir. Through the wines listed, we go behind their labels to explore the history of the wineries and the visions of their winemakers.

Although international grapes such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot and Syrah are widely planted, Greece boasts over 300 indigenous grape varieties that are enjoying a renaissance with the wine trade and consumers alike. So sit back and enjoy as we explore native Greek grapes from Assyrtiko to Xinomavro and beyond!

MACEDONIA

Photo credit: Wines of Greece

The northern part of Greece is graced with magnificent mountains like the snow-capped Olympus, which Homer described in the ‘Odyssey’ as basking in ‘pure upper air’. Besides thick forests with deep gorges and cascading waterfalls, you will also find tranquil lakes. Go slow and enjoy random encounters.

Place: Naoussa
An hour’s drive west of the city Thessaloniki between the Pindus Mountains and the Macedonian Plains lies Naoussa, nicknamed the Napa Valley of Greece. Full-bodied red wine production dominates here and the most important grape is the Big Red of Greece: Xinomavro - which literally means ‘tart black’ for its tang and dark colour. Its tannic structure is best compared with Barolo and Nebbiolo from Piedmont in Italy; but styles are changing.

Wine: Thymiopoulos Xinomavro 2021, Naoussa

Photo credit Will Wong

Apostolos Thymiopoulos has become the ambassador for Greece’s new wines and winemakers. Through his transformation of Xinomavro, Thymiopoulos has propelled the hitherto relatively obscure region of Naoussa and its formerly unloved grape variety to success in global markets.

After studying oenology at university, he opened a wine shop in Thessaloniki that gave him access to other wines from Greece and beyond. Following the death of his father and brother in quick succession, Thymiopoulos had to take over the family winery. It lies in the foothills of the scenic Mount Vermio, outside his home village of Trilofos - close to Aristotle’s school in Mieza, where the philosopher is said to have taught Alexander the Great.

Practising organic and biodynamic farming, key problems in the vineyard are wild boars, greedy birds and, very occasionally, locusts. He was the first in his family to bottle the wine from their grapes; instead of selling them on. Honing his craft through respecting the terroir, and travelling widely, Thymiopoulos has devised a style of Xinomavro that appeals to drinkers who prefer their reds softer and accessible at a young age such as the above.

Despite its pale ruby appearance, this red is full of surprises. With a raspberry nose, it is light and totally quaffable with high acidity like Sangiovese (Chianti), making it versatile with tomato-based dishes, roast chicken or pork. It has a very delicate structure with silky tannins, making it the perfect introduction to Xinomavro and Greek reds.

Size: 750ml
ABV: 13%
Find here: £15.99 or £13.99 Mix Six, Majestic

Place: Pella
A fertile plain in the northwest of Thessaloniki, most vineyards are located on the slopes of the surrounding mountains.

Wine: Ktima Ligas IGP Pella "Assyrtiko Barrique” 2020

Photo credit: Will Wong

Following his oenology degree in Montpelier, Thomas Ligas gained considerable experience with Tsantali and the Naoussa Co-op before setting up his own winery in 1985. Later, his children Melisanthi and Jason (a vocal advocate of natural wines) became involved.

Thomas together with his daughter Meli, are constantly experimenting with new techniques based on mild natural vinification. Their philosophy can be summarised as follows: permaculture, zero interventions in wine, no sulphites or commercial yeasts. In their experiments of fermenting different wines in barrels, Thomas tasted three whites, and began comparing the characters of the wines to famous women in Greek culture. And the concept was born…this label features Maria Callas, a famous soprano from Greece who became a global diva. Assyrtiko is often associated with Santorini in the south, but has been wonderfully developed in the North.

Deep gold in the glass that looks nothing like the pale Assyrtiko you may have tried. Its nose is oxidative like an Amontillado sherry. Very intense and rounded on the palate with a long finish. Its minerality is subdued without the racy acidity of our Santorini Assyrtiko below. Serve between 10-12°C as a gastro wine to be sipped slowly. When it warms up, a sweetness emerges. Pairs well with Paprika Pork or Hungarian Goulash and fresh greens. Roast chicken or BBQ fish with hot sauce would work wonders.

This Assyrtiko Barrique is fermented with indigenous yeasts and matures in old, large, oak barrels for 8-12 months. It is bottled unfiltered with a strictly limited edition of just 2000 bottles.

Size: 750ml
ABV: 13.5%
Find here: £45 Dynamic Vines

THESSALY

Easily the largest single fertile plain in Greece south of Macedonia, grain and cotton plantations have been the bedrock even before the Ottoman Empire sought to control and exploit this district. Vineyards tend to be on the periphery and up the mountain slopes.

Place: Tyrnavos

Besides high-yielding vines to supply the table wine trade, Tyrnavos is renowned for its Tsipouro, used in the production of grape distillates.

Wine: Ktima Zafeirakis Malagousia 2023

Photo Credit: Will Wong

Italian-trained Christos Zafeirakis is fourth-generation of this vine-growing family in the Tyrnavos region for over a century; but the first to establish a commercial winery in 2005. Since then, his brand has seen a meteoric rise to the upper echelons of Greek wines.

Certified organic, this revitalised aromatic grape is fermented with indigenous yeasts in large oak barrels. Lush citrus and tropical fruits on the nose; but steely and full-bodied with high acidity when you sip. There is a waxy texture with intense salinity and a flinty long finish. Pair with seafood. Often drunk young and fresh, great Malagousia develop in complexity even after a decade in the bottle.

Size: 750ml
ABV: 13%
Find here: £14.99 Waitrose Cellar

Place: Karditsa

Further southwest inland, more than half of Karditsa is on high mountain terrain. Unlike many other parts of Greece, plenty of small rivers and creeks flow down north-facing slopes.

Wine: Monsieur Nicholas Winery Moi, Je M’en Fous! Limnionas Dry Red

Photo credit: Will Wong

The very first quote above is on the back label. Giorgos Karamitros established his venture in 2000, breathing new life into the Messenikolas Protected Designation of Origin (PDO).

Limniona might be Greece’s equivalent of the Spanish variety Mencia. With its fruit-forward aroma and dense colour, high levels of rich but not astringent tannins, Limniona is fast becoming a triumph for indigenous Greek varietals. Incidentally, it was Christos Zafeirakis who started planting this forgotten and rediscovered grape in 2000.

The Limnionas variety grows in the foothills of the Agrafa Mountains in high-altitude vineyards. It gives a lower yield per hectare, but is enriched by the microclimate created in the region by Lake Plastiras.

A fresh wine with a unique and slightly sweet but dynamic flavour, rich in aromas, with a bright red colour. Aromas of mulberries, wild raspberry, strawberry and flowers with a hint of pepper create a wine that is best consumed fresh, at its most vigorous. Ideally paired with red meat or poultry dishes with spicy red sauces.

Size: 750ml
ABV: 13%
Find here: £22.30 Grecian Artisan Wines

CENTRAL GREECE

Photo credit: Wines of Greece

As the country’s largest region, it is known as Sterea Ellada which means ‘solid’ Greece. Attica is also the most populous prefecture, with the capital Athens on its southeastern tip. In Meteora northwest of Athens, you will be awed by some of the most revered monasteries such as the Moni Megalou Meteourou perched atop the highest rock since 1340.

Place: Viotia

Just north of Attica, the climate here can be as dry but significantly cooler up high altitudes. At the Helicon Mountain in Boeotia almost halfway between the ancient site of Delphi and Athens lies a Kontoura white vineyard. This indigenous Greek white grape (a clone of Savatiano) is only found in the 9 Muses Valley of the Ascre region.

It was replanted in 1962 by his grandfather Spyros and great-grandfather Dimitrios on the south-east slopes of up to 550m above sea level. Today, current owner and former pharmacist turned winemaker Panos Samartzis carries on the family tradition in experimenting with the two signature Muses Valley grapes - Kontoura white and the black Mouhtaro. These are only found here in Greece and nowhere else in the world.

Wine: Samartzis 'Dío Potámia' (Two Rivers) Kontoura, Barrique, Thiva 2020

Photo credit: Will Wong

Limited production of 2000 bottles a year, this premium Kontoura was aged in new French oak barrels for 4-6 months, followed by 6-8 months in bottle before release. Only the finest vintages are produced and this is probably one of the best expressions of Savatiano in Greece.

Its nose is reminiscent of a refined German Riesling without the residual sugar or green apple undertones. Mineral and saline with restrained intensity and a herbal long finish. A very versatile gastro wine on par with the finest Chardonnay. One of a kind. A true gift from the Muses Valley to the world.

Size: 750ml
ABV: 12.5%
Find here: £21.50 Grecian Artisan Wines

Wine: Samartzis Mouhtaro Grand Reserve 2021

Photo Credit: Will Wong

Unique to the Muses Valley, the Mouhtaro grape has aromatic intense black fruit with fresh acidity and spice. Handcrafted and maturated in French oak barrels for 12 months and 12 months in bottles with minimal sulphites this wine has violet with herbal notes. Its very silky tannins make this limited edition unfiltered wine (only 3000 bottles produced) so drinkable now. Decanting would reveal its changing flavours with airing. You can even double decant before sealing the remaining wine for another night. It could evolve into something different from the first impression. More liquorish after 5-7 years if you have the patience. Pairs perfectly with red meat and hearty roast vegetables or winter stews.

Size: 750ml
ABV: 14.5%
Find here: £49.50 or £133.66 for a case of 3 Grecian Artisan Wines

Place: Evia

East to Central Greece lies this second largest island to Crete, where you could explore the famous four mountainous Sporades (which means scattered ones). Dense vegetation surrounded by azure seas morph into small vineyards, hilltop monasteries and sky-reaching peaks.

Wine: Vriniotis Winery Gialtra Retsina NV

Photo credit: Will Wong

The family owned winery and vineyard are located in Gialtra, a small village in northern Evia, 14 km from Aidipsos. Konstantinos Vriniotis, a soft-spoken man, has practically put Evia onto the map of quality Greek wine.

For over twenty-four centuries, Aleppo pine resin has been added to base wines in maintaining freshness and stability. Thus, retsina became the national wine of Greece with some inferior ones giving Greek wine a bad name. Not any more.

Voted as one of the 50 Great Greek Wines in 2023, this Retsina infused Roditis does not resemble retsina as you might recall or expect. Grown on volcanic soil, it has herbaceous aromas of coniferous forest and mastic trees. The palate is dry with balanced acidity and salinity, given the vineyard’s proximity to the Aegean Sea. Pairs well with moussaka and steamed green beans. Try with fennel-based lamb dishes. Raw oysters would be the perfect dance partner.

Size: 750ml
ABV: 12.6%
Find here: £18.90 Grecian Artisan Wine

PELOPONNESE

Photo credit: Wines of Greece

With its breathtaking array of landscapes, villages and ruins, this is home to Olympia, birthplace of the Olympic Games. Two of Greece’s most memorable towns grace its shores: Venetian-style Nafplio and romantic Monemvasia.

Place: Nemea

The landscape here is reminiscent of Tuscany in Italy. Its climate and soil favours the great black Greek grape Agiorgitiko to thrive and produce a wide range of excellent reds and rosés.

Every September since 2004, the Great Days of Nemea wine festival invites the world to this key wine producing region of 17 villages, when wineries open for tours, tastings, food pairing seminars, concerts and other wine-related events. The Nemea wine trail with over 9800 acres of wineries and vineyards is well worth exploring.

Wine: Ktima Driopi Reserve Agiorgitiko 2018

Photo Credit: Will Wong

The winemaker Yiannis Tselepos, with 30 years of experience in the Peloponnese showcases the Agiorgitiko variety for his red wines; amongst the best in PDO Nemea.

Best decanted at least an hour ahead of serving, this complex wine has red fruit aromas, eucalyptus and herbaceous notes. Medium-bodied with silky ripe tannins that work a treat with steak or hearty winter stews. It can be cellared for 5-10 years.

Size: 750ml
ABV: 14.5%
Find here: £25.50 Cava Spiliadis

CRETE

Photo credit: Wines of Greece

Take time to explore the sheer variety and beauty of its mountain villages on the largest Greek island, each with their own cuisine and culture. Follow a gourmet trail with distinctive herbs, cheeses and honey.

Crete accounts for 20% of all Greek wine production. Almost in the middle of this vast island’s north coast is Iraklio Wine Country with a dozen wineries producing some 70% of Crete’s wines, with most clustering around Arhanes, Peza and Dafnes. The mountains that separate the north from the south provide cooling effects on the vineyards.

Wine: Lyrarakis Estate Orange Wine 2023

Photo credit: Will Wong

Brothers Manolis and Sotiris Lyrarakis first established the winery on the island of Crete in 1966. Today, the historic and premium winery is run by second-generation winemakers, supported by an extended family of skilled professionals.

No oranges are used or harmed here. With skin contact of 50:50 Assyrtiko and Vidiano blend, Spanish winemaker Myriam Ambuzer who has been with Lyrarakis for over 20 years created a rather magical and easy drinking gastro wine that does not pretend to be hip or funky. No oak but five months in concrete tanks gives this little gem a kumquat nose with structured tannins. Its fresh and crisp finish matches scrumptiously with Parmagiano and Gruyère baked spaghetti squash. A treat with roasted pumpkin seeds.

Size: 750ml
ABV: 13%
Find here: £13.99 or £11.99 Mix Six Majestic

Wine: Lyrarakis Estate Liatiko 2023

You may not have tried Liatiko, a native grape from Crete. Think Beaujolais (Gamay) or Pinot Noir. It has a vibrant nose with red cherries. The high acidity with soft but structured tannins makes it a great gastro wine with tomato-based pasta and pizza. Roast chicken or pork would love it too.

Size: 750ml
ABV: 13.5%
Find here: £13.99 or £11.99 Mix Six Majestic

SANTORINI

Photo Credit: Wines of Greece

Now the cruise ship day-trippers are gone till next summer, this is the best time to see this picturesque island in a new light. People travel from all over the world to be here, and even applaud the sunset. Blessed with a dry volcanic microclimate, the vines in Santorini are also Europe’s oldest, impervious to the phylloxera bug that wiped out most of Europe’s vines in the late 19th century.

Water is scarce with almost zero rainfall during the summer. Here, you see grapes grown close to the ground, in a kouloura (basket nest) to retain moisture and protect the grapes from fierce winds, which in turn inhibit the spread of fungal diseases. This form of viticulture is however very labour intensive and time-consuming.

Although the famous Assyrtiko grape is grown across the Cyclades, Santorini is mostly associated with this noble native varietal with relatively low yields, making its wines sought after worldwide with prices to match.

Wine: Sigalas Santorini Assyrtiko 2022

Photo credit: Will Wong

Located in the plain of Oia, the winery was founded in 1991 by former mathematician who became a world-class producer. Paris Sigalas is hailed as a visionary for the meteoric rise of Santorini wines to international stardom.

Pale lemon in the glass, think Chablis Grand Cru from 60 year-old vines. Bracing acidity with high minerality makes this fine wine a perfect companion with raw oysters, seafood and white fish. The simpler the dish, the better. It is still youthful and would benefit from 3-5 years of cellaring. The 2022 vintage of Assyrtiko from Santorini is more successful than 2023 or 2024. So get some and keep if you can find any.

Size: 750ml
ABV: 14.5%
Find here: £32.38 Decántalo

SAMOS

Photo credit: Wines of Greece

Wander through woods and swim under waterfalls here. The island’s capital Vathy (also called Samos) is blessed with a deep bay, and its waterfront lined with bars, cafes and restaurants. Opposite the ferry quay lies one of Samos’ best vintners, the Museum of Samos Wines offering winery tours and tastings.

On our last stop, we savour the nectar consumed by the Olympian gods made from the naturally sweet Samian Muscat grape. It was celebrated by Lord Byron and included in the rations of Greek fighters during the War of Independence.

Wine: Samos Nectar 2016

Photo credit: Will Wong

Made with overripe, sun-dried white small-berried Muscat grapes, it ages for 6 years in oak barrels. Deep amber in colour, it is lush with beautiful orange hints, and a nose of raisins, dried fruits, honey and dried nuts. Balanced acidity with toffee, raisins, walnuts, mature oranges, and cloves. Richer than most Sauternes with exceptional value. Perfect with Christmas Pudding, or strong cheeses such as Stilton. Serve at 12-14ºC.

Size: 500ml
ABV: 14%
Find here: £23.50 Yorkshire Vintners

Before we go …

We hope the above twelve very different styles of Greek wines offer you a glimpse into the wide range of remarkable quality artisan produce, from this ancient country of proud and passionate people. There is no better way to remember, or reacquaint with the Hellenic hinterland and isles.

Do the wines remind you of an unforgettable holiday, where you fell in love, proposed or even spent your honeymoon? Some might even transport you to a realm and time you are yet to discover. Yamas!

“For the Greeks, the worst thing in the world is to be alone, so someone always comes to talk to me, to ask me or tell me something … They invite me to their homes, to panegyris, even to baptisms. I have never encountered such hospitality. I am a total stranger, but they treat me like a long-lost friend.”

~ Victoria Hislop: “Cartes Postales from Greece”

Further Reading

The Wines of Greece by Konstantinos Lazarakis MW is comprehensive and authoritative resource if you want to know much more. It has a scholarly feel but is accessible to wine enthusiasts, and indispensable to wine geeks and MW candidates alike.

By Will Wong

To see more of Will’s articles, make sure you click here!