Paris-based wine writer Aaron Ayscough splits his time between the city and the vineyards, and his blog-turned-newsletter “Not Drinking Poison” offers an invaluable source of knowledge to anyone with an interest in the art of winemaking and the culture of drinking.
His work has appeared on the Financial Times, The New York Times: T Magazine and The Happy Reader amongst others. With a new book just hot off the press, “The World of Natural Wine”, Aaron joined us last month for a tasting and we took the opportunity to ask him a few questions about all things wine.
At certain, rare, beautiful restaurants - Villas Mas in Catalonia, for example, or Le Soleil in Savigny - I tend to secede from conversation for a few minutes, engrossed in the wine list. On other occasions, I just ask what beers are on tap.
You feel it. A good wine is wholesome and nourishing - it makes you feel good.
"You've had something caught in your teeth since breakfast."
The obvious ones - friends and family. But friends-who-are-vigneron(ne)s come first. Particularly Corine Andrieu of Clos Fantine, Kenji and Mai Hodgson in Anjou, Jon Purcell in Burgundy, Joe Jefferies in the Languedoc, etc.
Kakha Berishvili playing accordion on a hammock strung between two trees in his backyard forest glade beside the river in Artana.
I would prefer to be the one playing the accordion, rather than the one standing with a glass in his hand at the outskirts of the glade. But I cannot play the accordion.
I wouldn't add food to the immediate scenario described above. But invariably there will have been a delightful vegetarian Kakhetian meal shortly before, or there will be one shortly afterwards.
Yvon Métras' Fleurie Vieilles Vignes 2000, in 2013.
Le Pot d'Etain in Isle-sur-Serein.
Honesty, of course. But my friends are all delicious and intoxicating, too.
I bring the liquid to my lips, usually in a container of some kind, and I incline the container, allowing a certain quantity of the liquid to flow, via gravity, into my mouth, where it is soon ingested.
Not that I can think of. Only when drinking.
Planque Paris? Planque Bretagne?
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.