Pom Pom Pomegranates

Lucky for us, it was pomegranate season when we touched down in Jerusalem.

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The ruby red orbs were everywhere – sold in restaurants and on street corners. We sampled our first taste (though it wasn’t the last) from this jovial man in the Jerusalem market. He made swift work of the juicing, adding the contents of two full fruits to each glass.

The taste. Just as sweet and “puckery” as you’d imagine.

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How many things can you say “puckery” about??

I’ll Bring the Bubbly

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I am in charge of champagne for the New Year’s party I’m attending this year. I know all about the best glass to use (and it’s not the coup) and I know I’ll need at least 1 bottle for every five people (after all, there are other cocktails happening throughout the evening).

But which champagne shall I serve?

Personally, I’m a fan of Pol Roger’s Cuvee Sir Winston Churchill, but the price tag is a deterrent when you need to buy multiple bottles. I also love (and yes, it’s partly because it’s pink) Moet Rose Imperial.

Whatever you’re serving (and you will tell us, won’t you?) we hope this New Year’s is one to remember.

Cheers.

 

App for Those Deep Fried Pickles

Deep Fried Pickles

Deep fried pickles are an unexpected, crowd pleasing appetizer, ideal for a cool summer soiree. Serve them with a tasty Prosecco and everyone leaves happy says our no-nonsense wine expert Jameson Fink.

Pickles and Prosecco

Anything battered, crunchy and fried is great with bubbles, so why not deep-fried pickles? No need for fancy Champagne, opt for a tasty, refreshing Prosecco with a bit of softness to balance tart pickles.

Jameson’s Pick: Adami Garbèl 13.