Latest news with #Malbec
Scottish Sun
a day ago
- Entertainment
- Scottish Sun
Inside Coronation Street star Jack P Shepherd's upcoming wedding to soap colleague with just one month to go
Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) CORONATION Street star Jack P. Shepherd is set to marry fiancee Hanni Treweek in just a month and the couple have given fans an insight into their big day. The actor - who plays David Platt in the ITV soap - met Hanni when she worked behind the scenes on the soap. Sign up for the Entertainment newsletter Sign up 3 Hanni gave fans a look into her big day with Corrie's Jack 3 The wine the wedding guests will be drinking on the day 3 They had a local artist create their wedding stationery He proposed on a romantic safari break last year. The Celebrity Big Brother champion even revealed he had taken part in the reality show in order to pay for the nuptials - and hadn't expected to win. Now Hanni, an influencer, has shared a snapshot of what the couple will be sharing with their nearest and dearest on their July wedding. She wrote: 'Seven incredible years of memories with you. 'Here's to four weeks of feeling excited, nervous, overwhelmed, emotional, in love and everything else that comes with being a bride. 'I can't wait to marry you.' Jack commented: 'It's going to be epic.' The couple have had their own wedding fragrances made up for the big day. Giving guests a taste of what they can expect to drink at the celebration, Hanni posted two bottles of wine - a Sancerre at £23.49 a battle and a Malbec at £8.95 a bottle. She also shared a sneak peek at the save the date card for the wedding, designed by famed artist Dave Draws. Inside Coronation Street star Jack P Shepherd's cosy £500 a night Cheshire spa stay with stunning fiancee Hanni Treweek Hanni also revealed she has a surprise for husband to be Jack, having visited York multiple times. She said: 'The amount of times I've visited York since being engaged, I cannot wait to tell Jack why…'
The Irish Sun
a day ago
- Entertainment
- The Irish Sun
Inside Coronation Street star Jack P Shepherd's upcoming wedding to soap colleague with just one month to go
CORONATION Street star Jack P. Shepherd is set to marry fiancee Hanni Treweek in just a month and the couple have given fans an insight into their big day. The actor - who plays David Platt in the ITV soap - met Hanni when she worked behind the scenes on the soap. 3 Hanni gave fans a look into her big day with Corrie's Jack 3 The wine the wedding guests will be drinking on the day 3 They had a local artist create their wedding stationery He proposed on a romantic safari break last year. The Celebrity Big Brother champion even revealed he had taken part in the reality show in order to pay for the nuptials - and hadn't expected to win. Now Hanni, an influencer, has shared a snapshot of what the couple will be sharing with their nearest and dearest on their July wedding. She wrote: 'Seven incredible years of memories with you. Read more on Coronation Street 'Here's to four weeks of feeling excited, nervous, overwhelmed, emotional, in love and everything else that comes with being a bride. 'I can't wait to marry you.' Jack commented: 'It's going to be epic.' The couple have had their own wedding fragrances made up for the big day. Most read in Soaps Giving guests a taste of what they can expect to drink at the celebration, Hanni posted two bottles of wine - a Sancerre at £23.49 a battle and a Malbec at £8.95 a bottle. She also shared a sneak peek at the save the date card for the wedding, designed by famed artist Dave Draws. Inside Coronation Street star Jack P Shepherd's cosy £500 a night Cheshire spa stay with stunning fiancee Hanni Treweek Hanni also revealed she has a surprise for husband to be Jack, having visited York multiple times. She said: 'The amount of times I've visited York since being engaged, I cannot wait to tell Jack why…'
Forbes
2 days ago
- Business
- Forbes
An American Winemaker's Take On Argentina
Organic vineyards near Mendoza in Argentina with Andes in the background Mendoza has had a strong hold on me for more than two decades. The first time I saw the country's winemaking terrain, hugging the Andes, you could see beauty of the land and the terroir. Add that to the passion of the Argentines for their country and its foods and I was hooked. I've been back to Argentina a number of times. While a number of great Argentine wine brands have come to the forefront, and foreign investment is increasing, I was always fascinated with the winemaking story of Paul Hobbs: an American winemaker from a farming family in New York State who worked in California for many years. During a recent trip to his winery, we got a chance to speak about how he fell in love with winemaking in Argentina and started his wine brands including Vina Cobos and his property in Armenia. All responses have been edited and condensed for clarity. Liza B. Zimmerman (L.B.Z.): What interested you in going to and planting grapes in Argentina? Paul Hobbs photographed at Marchiori vineyard among Malbec grape vines and the dirt of Vina Cobos ... More terroir. Hobbs, a Sonoma, CA, winemaker, has been making wine, in Argentine, in partnership with winemaker Luis Barraud and viticulturalist wife Andrea Marchiori, whose family ownes this vineyard. (Photo by Ricardo DeAratanha/Los Angeles Times via Getty Images) Paul Hobbs (P.H.): It was a strong winegrowing region, but the wines at the time weren't living up to that potential. They wanted to do better and once I experienced the terroir myself, I was genuinely excited. I saw a real opportunity to showcase something remarkable and help shift the global perception of the region. L.B.Z.: When you finally settled on Argentina, what appealed to you the most about that terroir? P.H.: My first visit to Mendoza was in March of 1988. We crossed the Andes by road, descending into Mendoza and that drive became an unexpected introduction to the region's geology. As we wound through the canyons, I spent the entire drive studying the terrain—loose, alluvial rock, well-drained soils and organic material—all the signs of a landscape that grapevines could thrive in. Vina Cobbs in Mendoza. But the big, lingering question was climate. Mendoza has a reputation for being too hot. So that became the driving curiosity: was there a place within this region where cooler-climate viticulture could succeed and how hot was the so-called 'hot zone.' It quickly became apparent that a higher elevation was a viable option. The temperature differentials were striking. Had I arranged the trip myself, I likely would have flown directly into Mendoza, but I had the rare chance to enter the region through the mountains, to see the terrain gradually change. L.B.Z.: What does it share in common with California in terms of soil conditions and grapes? Paul Hobbs at a tasting. P.H.: Climatically, you're looking at a continental climate in Argentina versus a maritime one in California. When you line the two up side by side, there really aren't many commonalities. The elevations are also dramatically different. That's part of the beauty—two regions, both capable of producing world-class wine, but through very different natural conditions. What they do share, though, is that both offer something grapevines respond to really well. L.B.Z.: What California influences do you bring to winemaking? Getty P.H.: My background in California and my U.S. training overall instilled this mindset of always asking why. And I'll admit that can be annoying sometimes, but you need to question things if you're trying to learn and evolve. So, what I brought from California was a different energy, a different approach. Instead of sticking to tradition, we explored, questioned and experimented. That mindset spread through the team and really accelerated our progress. L.B.Z.: What advantages did you bring to the project as a foreigner? P.H.: The real advantage is just in being a foreigner, period. There's a kind of space you're given as an outsider. People either reject you entirely, or they embrace you and elevate you a bit, but rarely are you treated like just another one of the locals. What mattered more was how I worked, how I approached things. And over time, I became part of their circle — you know, they'd invite me to their homes, we'd have meals together, and sing songs with their families, the kids climbing all over me, and everyone just fully in it.
Time Out
10-06-2025
- Time Out
What are Pét-Nat wines and which ones to try?
This bi-varietal Pinot Noir and Malbec is made with grapes from high-altitude vineyards, located at 1,400 meters above sea level, in Gualtallary, Uco Valley. The manual harvest took place in early February to maintain the integrity of the clusters. You might also be interested in: Juan Ventureyra, the world's tomato seed collector It's a low-intervention sparkling wine, so it has no added sulfites, is neither clarified nor stabilized. It presents a salmon pink color and aromas of white fruits and citrus; its acidity makes it fresh and elegant. The tip: This winery houses Riccitelli Bistró, the restaurant awarded a red star and a green star by the Michelin Guide 2025, thus retaining the one obtained in 2024. Juan Ventureira is the chef who conceived the in-house garden and designs sustainable gastronomy.
New Statesman
09-06-2025
- Entertainment
- New Statesman
Rosés to share in the sun, CabFranc on the go, and a Malbec not to be wasted on a stag do
Illustration by Charlotte Trounce I f you walk down Hatton Garden in central London, you will encounter a slew of jewellery shops, a Pret, one Dickensian pub down an alleyway. You might also witness the occasional brawl, the semi-regular police horse appearance, and the offshoots of the hectic food market one road over. If you are lucky you will also spot some bookish types scuttling along the pavement, almost certainly on their way to work in the NS offices. It was a rare treat, in recent weeks, to have some great wine to share with the aforementioned bookish types. First, thank you to the jauntily named Yapp Brothers for sending over six bottles for us to try. In a feat of modesty and temperance, the case sustained the NS for the best part of two weeks. One languid Friday and the atmosphere on Hatton Garden was like a Tennyson play – stifling, on edge, soporific. It felt only right to decant the 2024 house rosé into tumblers and hand them out in the office. It had been chilling since the morning and was a nice colour, not exactly pale but thankfully not lurid Ribena either – a fairly standard Grenache and Merlot blend. Rosé, more than its red and white counterparts, is a context-dependent beast. Just how fish and chips are best enjoyed in view of the sea (rather than under a bridge on the M25, say), rosé should be enjoyed as an aperitif sur la terrasse along the Mediterranean. Well, how about in a fluorescently lit office in Farringdon with an NS associate editor, commissioning editor and business editor? No match for the romance afforded by the vesperal light of the French Riviera… but we thought it worked great: light, unobtrusive, red fruits with an ever-so-barely-there touch of minerality. Keeping rosé on ice on a sunny Friday isn't standard procedure here. But maybe it should be. Later, we found ourselves on the Central Line on our way to east London for drinks in a colleague's garden (how collegiate!). Stuffed in one bag was the Domaine des Oullières 'Harmonie' Blanc 2024, a Provence white enjoyed as we perched on garden furniture in the sun (a fate unfortunately denied to the rosé). This is a Vermentino heavy blend (Sauvignon Blanc makes up the rest). It's good, not particularly light but fragrant and… was that fennel? The real heads will tell you something like this is best served with seafood. I found it just as successful with takeaway pizza. High, low, and all that. Also stowed in our bags was the 2021 Château Fouquet from Saumur, pure Cabernet Franc and – as the merchants recommend – better enjoyed CHARLOTTE TROUNCE with a bit of age. Cab Franc has a tendency towards the vegetal. But no such problems here. Meanwhile, we had packed another NS staffer off to a stag do in Brighton that evening, screw-top Malbec in hand (touch of class…). It came with good reviews, in the only way a Malbec like that can come with good reviews: jammy, uncomplicated, probably good for a stag do. Fast-forward a few days and I received a wonderful text from the arts desk at 7pm on a Tuesday. 'Is there wine here and can we have it,' they wrote to me, before promptly following up with a simple: 'It's urgent.' I have good news for you, arts desk: yes… and yes! They picked out a 2021 Côtes du Rhône and sent me the tasting notes over WhatsApp: peppery, woody, spicy. This is just as you might expect from a wine with this spec. And they told me it was delicious, just as you might expect from a wine with this spec. Subscribe to The New Statesman today from only £8.99 per month Subscribe At some point in 2023 – bear with me – something strange happened: a sweet, pale green leafy vegetable by the name of hispi cabbage took over every menu in town. And almost out of nowhere, hispi was general all over London. I contend that viniculture's hispi counterpart is Picpoul de Pinet: it burst on the scene and asserted itself on the wine lists of London's middlebrow restaurants with great, almost admirable, force. It's ubiquitous: few can explain why. But what I can tell you is that the Picpoul in this case is a very good example of the form: citrussy, saline, easy going. And so, there is the New Statesman's editorial staff's whistlestop tour through this selection. Good for parties in the garden, urgent office emergencies, slow and hot Fridays on Hatton Garden, stag dos in Brighton. I think the word for that is versatile. By Finn McRedmond Take advantage of offers on these wines and more, exclusively available to New Statesman readers, by ordering online today. Related
