A tale of family and land politics in Burgundy wine...
Rosi Hanson
Producer profile: Domaine du Pélican
Inside Domaine du Pélican...
Restaurant Le Relais de Saulx: Masterchef star brings modern freshness to Beaune
Le Relais de Saulx, Beaune Rating: 8/10 There is a new kid on the restaurant block in Burgundy’s Beaune, offering sophisticated food in a very simple setting. Time was when…
Casserole of Red Cabbage & Apples
Casserole of Red Cabbage & Apples FOR 6 PEOPLE 1 red cabbage, weighing about 1 kg (2 lb) 1 tablespoon sunflower or groundnut oil 2-3 tablespoons red wine vinegar 2-3…
Leg of Lamb Slow Cooked in Red Wine with Figs, Walnuts and Grapes
A wonderful combination of flavours, this is a great dish for early September when fresh walnuts and figs are in season. Leg of Lamb Slow Cooked in Red Wine with…
Slow cooked Provençale beef recipe
This recipe is based on the one used by Mme Brunier of Domaine du Vieux Telegraphe from ‘La Cuisine Provençale’ by J. B. Rebouil, thought of locally as the cooking…
Tarte aux Quetschs: Plum tart Recipe
This open plum tart can use the yeast pastry or pâte sablée, a crumbly sweet pastry. These local plums are large, oval and dark-skinned: the sort that are used for…
Potato and Gruyère gratin recipe
Potato and Gruyère gratin recipe For 6 – 8 people Ingredients 1.5 kg (3 lb) firm-fleshed potatoes (belle de Fontenay type for preference) 500 g (1 lb) salted pork back-fat…
Pintade aux Figues: Roast guinea fowl with figs in a cream sauce Recipe
Roast guinea fowl with figs in a cream sauce: Ingredients: FOR 3 – 4 PEOPLE 1 guinea fowl including giblets (feeds 3, or possibly 4, depending on appetite and what…
The Decanter interview: Becky Wasserman
As her wine broking business nears its 35th anniversary, Becky Wasserman’s unofficial role as one of Burgundy’s most eloquent ambassadors is firmly cemented. She reflects on her journey with Rosi…
Burgundy’s music festival
Burgundy boasts three classic music festivals in and around many of the region's most famed sites
My Passion for Wine: Dr David Barlow
The consultant physician and cabaret guitarist regales Rosi hanson with tales of university imbibing, Pétrus at a steal, and all that Burgundy
Sally Ann Lasson: My Passion for Wine
The newspaper cartoonist loves talking about wine almost as much as reading about it – a pity her friends don’t, she tells Rosi Hanson
Mark Souhami – My Passion for wine
The former Dixons boss explains to ROSI HANSON that he has a very simple approach to wine: if it’s nice, drink it; if it’s not, sell it
David Chan – My Passion for wine
The New York Metropolitan Opera’s Burgundy-loving concertmaster tells ROSI HANSON about the parallels between music and wine
The Hospices de Beaune
There’s no better time to hit the cobbled streets of Beaune than for the Trois Glorieuses and its Hospices auction, says Rosi Hanson.
Women collectors
Producers have been criticised for aiming less complex wines at women. But when it comes to collecting wine, they’ve got a point, says ROSI HANSON
Simple Pleasures
Supertuscans may grace the wine lists of the world’s most elegant restaurants, but if you dine at the famed Bolgheri estates themselves, expect traditional, rustic home cooking, says Rosi Hanson…
My Passion For Wine: Bryn Terfel
Opera and wine seem to sit comfortably together – as evidenced by the tastes of the renowned Welsh baritone. Rosi Hanson met him
French farcis
The French have lost another wine tasting, and now its old-fashioned cuisine is under pressure from other food cultures. ROSI HANSON spots a way out for the country’s chefs
Rich Pickings
The life of a grape picker isn’t all chafed hands and back aches, you know. Rosi Hanson discovers that, thanks to free trips to the beach and wild parties dressed…
My passion for wine: Jeanette Winterson
Considering her fiercely religious, teetotal upbringing, it’s a wonder Jeanette Winterson likes wine at all, says ROSI HANSON. In fact, the novelist is positively evangelical about old vintages
Taking It Slowly
Carlo Petrini was tired of a world of mass-produced, tasteless food, so he started the Slow Food movement to celebrate quality over quantity. As a university dedicated to its principles…