Art of Good Taste
in association with Tio Pepe
Peter McCombie
Peter McCombie is one of Britain's leading restaurant wine consultants and a respected judge in international wine competitions. Born and raised in New Zealand he has a relaxed, Antipodean approach to wine. He believes good wine can be found almost anywhere and that what is in the glass is much more important than the name on the bottle
Dealing with Drinks Cupboard Dregs
Come January you'll find all manner of odd bottles around the house. Half bottles of wine no-one got round to finishing...They don't have to go down the sink.
Dealing with the wine is easy. If you're frugal and make stock from the carcass of the festive bird chuck in the wine; it doesn't matter if it's white or red. Or if there are a few half bottles lurking in dark corners, boil the contents down until it is one third the volume and freeze it in ice cube trays, a cube of concentrated wine adds depth and complexity to stews, gravies and pasta sauces. If you are worried about putting alcohol in your kids food, don't. Boiling evaporates the alcohol quickly.
