Wine Uncorked: My guide to the world of wine

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From 1st July 2021, VAT will be applicable to those EU countries where VAT is applied to books - this additional charge will be collected by Fed Ex (or the Royal Mail) at the time of delivery. Shipments to the USA & Canada: As Keeling points out, “Good restaurants deal with demand for sought-after table times by staggering bookings or pacing the service by offering guests a drink at the bar first.” If you’ve ever stood in the wine aisle of a supermarket and pondered over which of the hundreds of bottles to choose from, this guide will help you decide, or discover, the right flavour for you. TRUE Hartnett, who oversees four busy London kitchens as well as various other ventures, says it would be “physically impossible to be in each and every one of them every day”. That sentiment is supported by Outlaw, who, while he’s downsized his operations in recent years, also used to run restaurants in London and Dubai: “There’s no way an exec chef can work across all their kitchens. The job’s essentially a management role, and more about orchestrating a team than being a hands-on cook.” In Wine Uncorked, Fred decants a career's worth of expertise in his own friendly and accessible style, revealing how everything from price point to percentage impacts what ends up in your glass, how to decipher a label and which glass to use. He'll then take us on a tour of the regions, showing us how the landscape and climate work their magic on the wine produced around the world, highlighting key producers and notable vintages to suit all budgets along the way.

Knowing the difference between all those bottles on the supermarket shelves will double the pleasure you get from a glass of wine and, with Fred Sirieix as your guide, you'll discover how to get the flavour you want. He doesn’t tell you to follow strict rules or which wines are the best. He gives you basic knowledge and tools to go out and explore and make your own mind up. The UK’s first immersive scape room event stops at Brighton’s Hilton Metropole on November 25 and 26. With live actors and dazzling visual effects, Wine Escape combines the thrill of a night at the theatre with escaperoom-style games.

He’s most famous for First Dates on Channel 4

In Wine Uncorked, Fred decants a career's worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, how to decipher a label and the optimum temperatures for serving. He then takes you on a tour of the regions, showing you how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way.

FALSE This old saying is a relic of the days when summer algal blooms could cause a bit of an issue. “All shellfish now has to go through UV filtration for 48 hours before we can even think of serving it,” Outlaw explains. “As long as it’s from a well-managed fishery, it’ll be fine.” That’s not to say it’s entirely plain sailing: “Oysters turn milky when they spawn, so aren’t quite as pretty as you’d like, but they’re still OK to eat.” He trained at a Michelin star restaurant in France, before moving to London. He then worked in various London restaurants, including Galvin at Windows, a Michelin-starred restaurant in the London Hilton hotel, for 14 years, until December 2019. Fred Sirieix demystifies the world of wine, cuts through the pompous old rules, and equips you with the knowledge you need to make your own confident, informed choicesAt the end of the day, says Angela Hartnett, chef and owner of Michelin-starred Murano and three Cafe Muranos in London, it’s more about being candid with yourself: “I’d guess this is 90% true: ask if you maybe screwed up, and the answer is yes, probably.” In this guide to wine around the world French-born maître d’ Fred Sirieix decants a career’s worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, as well as how to decipher a label and the optimum temperatures for serving. He then takes readers on a tour of the regions, showing how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way. You’re not being poured the wine to pass judgment on whether or not you like it, though,” Keeling adds. “Few restaurants have the capacity to open and discard multiple bottles based on the whims of your taste.”