What is your most memorable wine experience?

I have three if that’s allowed! Firstly, making Bouzy Rouge for Veuve Clicquot at the age of 17 with a wonderful old timer cellar hand and opening a different bottle every couple of hours was a very good way to learn about Champagne. Second has to be overfilling a huge fermentation tank in the Hunter Valley, Australia (I didn’t do that again!). Finally, enjoying a bottle of 1985 DRC Romanée-Conti round the kitchen table with a delicious grouse dish – I don’t think I’ll ever beat that.

If you could choose any wine from the CV Top 100, which one would you pick and why?

My default is Burgundy so I would be in a very happy place with a bottle of Bonnes-Mares Grand Cru 2009 from Bruno Clair. Bruno is someone I have known for a long time and he is a very gentle, kind soul which I think reflects hugely in his style of wine. This is a very thoughtful, provoking wine with so much complexity, depth and power.

You’re throwing a dinner party and can invite anyone, dead or alive. Who do you invite and what would be your signature food and wine pairing?

Sir Ranulph Fiennes, Billy Connolly, David Attenborough and my sister, an evening full of fun, laughter and incredible stories. We would be in the Hebrides and I would be cooking freshly caught scallops, langoustine, lobster and crab with crispy potatoes and salad. We would drink a delicious 1er Cru Meursault Les Charmes Dessus magnum from 2015 vintage, fresh enough to compliment the seafood.


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