Our Farm Mojito

that most people think it’s an uninteresting wine. Some Muscadet winemakers are doing a really stunning job by leaving the wine longer on the lees to improve in the barrel or in an egg-shaped vessel to develop more flavours and depths. Jura in another hand has already started to flourish, wines from there are very unique, especially Vin Jaune, which could be compared to Sherry but isn’t fortified, it’s more elegant in my view because the alcohol is lower. Like sherry I recommend that you are introduced to them gradually because yellow wines are very different, but do give them a go, especially with a piece of Comte cheese, it will simply blow your mind.

Can you describe the greatest wine and wine experiences that you have ever had?

The wine experience that stands out for me was the first time I opened a bottle of Riesling from Egon Muller or J.J. Prum. Nowadays every time I open a top Riesling it’s always exciting. What surprised me the most it’s this energy stored inside the bottle. It’s just like a firework of flavours and pure acidity settled by the ripeness with a dash of residual sugar. The only thing you want to do is to have another glass to repeat this experience.

What is the oldest wine you have tasted and what was it like?

Domaine Mouillard, Château-Chalon, 1936. I am part of the 4th generation of a winemaking family. However, I’m not taking part in the wine-making process, but I am definitely involved in the tasting part. We managed to convince my grandfather his anniversary was a pretty good excuse to open this special vintage. It was just so smooth, it had this lovely hint of walnuts, dried fruits and curry spices at the end.

What tips do you have for someone going to their first wine tasting?

My tip is to relax. At the end of the day, there is no wrong answer. You just look at the colour of the wine, if it’s a white wine, just remember that you won’t find red or blackberries flavours but more likely the stone fruits or citrus flavours and the reverse is true for red wines.

What do you enjoy drinking when you have a little downtime?

At home, a good beer is always welcome, I really like sour beers or a nice glass of white wine or light red. I’m usually not looking for a drink to challenge but to chill. It will most likely be an old-world wine though from either France, Germany or Austria, providing plenty of minerality, and elegance with a dash of earthiness.

Have you got a favourite local spot (besides L’Enclume, Henrock or Rogan & Co) where you like to unwind?

The Brewery of Unsworth’s Yard is where will find me most of the time, a brewery and cheese shop next to each other it’s the perfect set up and you can even get freshly baked pizzas at the weekends.

One of the most ordered cocktails in the world, the first ever recipe for a mojito appeared in 1833, it’s been a firm favourite ever since, transporting you to distant Caribbean shores with one sip. The recipe is important, but the real secret is how you muddle the ingredients of this classic rum cocktail.

INGREDIENTS 2 spoons of Demerara sugar 10 mint leaves 15 gooseberries 50ml rum (Smith & Cross Overproof Rum or similar) Soda water Ice

GARNISH Baby mint leaves 2-3 gooseberries

EQUIPMENT 1 bar spoon (long spoon will do) 1 highball glass 1 muddler (or the end of a rolling pin) 1 straw METHOD

1. Add the sugar, mint and gooseberries to a highball glass, muddle everything together just enough to extract the flavour of the mint and gooseberry (if you do not want gooseberry flesh in you drink you can crush them separately then using a sieve strain off the juice and add to the glass)

2. Add the rum and stir well.

3. Add the ice stir once more.

4. Finish with a splash of soda water.

5. Garnish and enjoy

Our Farm Mojito