This week, I hit 45. I know age is just a number blah blah blah but honestly, when I woke up on the morning of my 45th birthday it was the first time I’ve not been that excited about it being my birthday. The only way to describe it is feeling like I was at the top of the rollercoaster. And that from now on in, it’s kinda downhill all the way. But by the time I’d drunk my tea in bed (by now covered in kids, wrapping paper and presents) I felt much better about the whole thing. And not just because I got a new Lulu Guinness purse. Rather, I realised that a) I love rollercoasters and b) it’s up to me to shape the rest of the ride. After all, the best way to predict your future is to create it. By the way, I hope yours includes a bottle of the British Cassis included in this week’s reviews. Completely. Brilliant.
Current white in the fridge: Pavia Pinot Grigio
Price: £10.00 - Buy From M&S
This doesn’t usually happen. Two Pinot Grigio wines in a row (I recommended another one from Tesco just last week). But the thing about PG is, no matter how sniffy buffs might be about it being boring, I love love love its simplicity. If this was a shirt, it wouldn’t have ruffles. Or spots. Or weird cuffs. It would just be a classic crisp white goes-with-anything shirt. Works for me. Bet it’ll suit you too.
Current red in the rack: Tesco Finest Hawkes Bay Syrah
Price: £10.00 - Buy From Tesco
New Zealand’s Sauvignon Blanc grape might hog the spotlight but waiting in the wings is Syrah. This one’s from the Hawkes Bay region in the North Island, where the soils and coastal climate produce Syrah in this sort of smoky, spicy style rather than big black fruit bombs from hotter regions. Love this wine; especially good with a slow roasted leg of lamb and a big pile of mash. Reeks of autumn.
Current liqueur in the cupboard: White Heron British Cassis
Price: £19.99 - Buy From Waitrose
This is like a magic potion. Made by fourth generation farmers in Herefordshire, they ferment their blackcurrants using champagne yeasts before adding vodka to create this brilliant blackcurrant liqueur. Add a dash to a glass of prosecco or white wine, or make a British Bramble by adding it to a glass already filled with crushed ice, a measure of gin, the juice of half a lemon and a dash of sugar syrup. Told you it was magic.