D.G.G

D.G.G Food and Wine Pairings and Wine Tasting Events.

Funghetti, it’s meant to look like little mushrooms. Not many of these do, but they were very tasty.
10/05/2026

Funghetti, it’s meant to look like little mushrooms.

Not many of these do, but they were very tasty.

28/04/2026

What a Week!

Before 2026, I’d done no wine judging. Now I’ve been involved in three!
Monday - judging at the Wine Merchant Magazine Top 100
Tuesday & Wednesday - judging for the International Wine Challenge.

Find out more about what it’s like being a wine judge in my latest article for The Casual Sommelier.

Link in Bio

It’s a glorious Sunday, you have no plans for the day apart from to cook and eat this. What are you drinking?
26/03/2026

It’s a glorious Sunday, you have no plans for the day apart from to cook and eat this.

What are you drinking?

I’m normally pretty skeptical about English Pinot Noir, often feels the grapes lack the ripeness and don’t deliver good ...
20/03/2026

I’m normally pretty skeptical about English Pinot Noir, often feels the grapes lack the ripeness and don’t deliver good value for money.

But…

This wine could be one of the exceptions.

This is lovely and the perfect friend for a chicken pie on a sunny evening.

Thank you

27/02/2026

The judges called it a clear winner.

Not close. Clear.

In a category full of wine clubs chasing the same thing
quantity over quality,
catalogues over curation,
confusion masquerading as choice

Going the opposite direction gets noticed.

This is what happens when you build something on principles.

The wine club used to be something I did to keep the shop busy in quiet moments.Now look at it.Over the next few days we...
25/02/2026

The wine club used to be something I did to keep the shop busy in quiet moments.

Now look at it.

Over the next few days we’re personally delivering across Hertfordshire and Bedfordshire, as far north as Cambridge, as far south as St Albans. Another 60+ boxes going by courier to London, Bath, the Scottish Highlands.

Same commitment. Considerably more routes.

What would you pair with this?From Diana Henry’s “From the oven to the table” this is Crispy Chicken thighs, with potato...
20/02/2026

What would you pair with this?

From Diana Henry’s “From the oven to the table” this is Crispy Chicken thighs, with potato, feta and dill. It was easy, yummy and family friendly.

But what to drink with it?

I had a Macon (French Chardonnay) from my recent Wee Vinoteca Wine Club Case. which offered that perfect balance between richness and zippy acidity.

This would have also been great with:
Malagousia - lean into that Greek Vibe.
Carignan - a lighter, chilled red would have also worked great here.

What would you have gone for?

The easiest wine pairing rule you’ll ever learn.Regionality: What grows together, goes together.Argentine Malbec evolved...
31/01/2026

The easiest wine pairing rule you’ll ever learn.

Regionality: What grows together, goes together.

Argentine Malbec evolved alongside steak culture.
Spanish Albariño was made for seafood paella.
Aussie Shiraz was built for barbecued meats.

It’s not a coincidence. It’s a system.

When you’re stuck on what wine to open, ask yourself:
What would the locals drink?

This is how sommeliers think.
And how you should explore.

One rule of wine pairing: drink what you like.The rest is advice, not law.Spicy food amplifies alcohol burn. Tannic reds...
15/01/2026

One rule of wine pairing: drink what you like.

The rest is advice, not law.

Spicy food amplifies alcohol burn. Tannic reds clash with white fish. But these are guides, not gatekeepers.

Understanding why pairings work lets you explore properly - not just follow someone else’s rules.

Full breakdown in The Casual Sommelier tomorrow. Link in bio.

What to pair with Ham, Egg and ChipsWine Pairings don’t need to be fancy. I had this a few times over the Christmas peri...
10/01/2026

What to pair with Ham, Egg and Chips

Wine Pairings don’t need to be fancy. I had this a few times over the Christmas period and got to experiment with a few different pairings.

1. High acid, red fruit red - Think Pinot Noir or a good GSM blend. This is solid has real comfort food vibes
2. Fizz - cuts through the richness and oiliness of the dish. Very fun in a highbrow / lowbrow pairing way. Probably my favourite option here.
3. Refreshing white wine - I’m thinking Albarino, Pecorino or maybe a Viognier. This could work as long as it had enough flavour intensity to stand up to the dish.

Which one would you pick?

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