A blog from Jeroboams

Welcome to our blog where you can find out about what makes us tick. We are a chatty bunch with great industry knowledge, a thirst for eating, drinking and travelling, and who like to tell a story. Enjoy.


Now taking bookings…

Now taking bookings…

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On Monday 12th April restaurants and pub gardens will be allowed to serve customers in outdoor areas in what we hope is a big step towards a return to normality in the UK. Among the …

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An Introduction To: Pests & Diseases

An Introduction To: Pests & Diseases

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All keen gardeners will know the pain of popping down to the allotment and seeing that Peter rabbit has been at your carrots, turbo the snail has feasted on your lettuce, and there seems to be a plague of aphids hell bent on sucking your raspberry plants dry. Well, the same goes for grape growers. Maggie MacPherson takes us through all the lovely pests and diseases of the viticultural world.

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An Introduction To: Distillation

An Introduction To: Distillation

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Each culture around the world has a history of distillation that stretches back centuries—especially of distilling alcohol. It is a chemical process that, in it’s most basic form, is unchanged even today. James Phillips, Jeroboams’ Spirits Buyer, takes us through the basics.

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Family Ties: Domaine Simon Bize

Family Ties: Domaine Simon Bize

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Savigny-lès-Beaune feels like Burgundy. If you stand on the Grand Cru hill of Corton and gaze west you’ll be looking over Savigny-lès-Beaune, which is divided in two by a creek that was once a major river. Domaine Simon Bize is the finest producer in Savigny-lès-Beaune. Martin Tickle provides an insight into what makes Bize so special.

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Discoveries of the Year

Discoveries of the Year

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Saying 2020 has been a bizarre year is putting it mildly. For Jeroboams 2020 has not all been doom and gloom, with some excellent new wines and producers joining our family during this turbulent time. Maggie MacPherson gives us three of her favourites.

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The Terroir of Prosecco

The Terroir of Prosecco

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Prosecco is an iconic Italian sparkling wine, but is often considered as a cheap wine produced on an industrial scale. However, there are vineyards capable of producing characterful, expressive wines of great quality. Nico Zuliani, one of General Managers, is from Treviso in the heart of Prosecco country, and is here to give us the low down on the key quality production areas of this great sparkling wine.

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