Autumn is often seen as a season of harvest, a time to slow down after months of blooming, growing, and bustling around. It’s the perfect time to embrace cosy, homemade treats—like jam!
​
I recently learned that the same Sambucus tree gives us both fragrant elderflowers in the spring/summer and elderberries in the fall. Inspired by this discovery, I revisited the beautiful trees near my home to collect some elderberries as now is the season to pick them. As someone who loves homemade, nutrient-rich treats, I appreciate that elderberries are packed with antioxidants and are known to help fight off colds and flu according to some studies.*

I’d like to share my recipe for a delicious and easy-to-make elderberry chia jam. I managed to collect about 2 cups of berries, so this recipe reflects that amount.

Ingredients (for a 1-liter jar of jam)

• 1 cup of brown sugar (for medium sweetness), add more if you prefer sweeter taste 
• Juice of one lemon
• ½ teaspoon of cinnamon powder (or 1 cinnamon stick)
• 2 tablespoons of chia seeds

Method

1. Use a fork to carefully remove the berries from their stems, ensuring you only pick the fully ripened black berries.
2. Wash the berries thoroughly in a strainer.
3. In a pot, add the berries and enough water to cover them by about 1 cm. Bring to a boil, then reduce the heat to medium/low. Add the sugar, lemon juice, and cinnamon, little more water if it looks dry, and cover the pot.
4. Once the sugar has dissolved, let the mixture simmer for another 5-10 minutes.
5. Remove the pot from heat and remove the cinnamon stick. Stir in the chia seeds. Set it aside to cool completely. 
6. While the jam is cooling, sterilise your jar. Once the jam has cooled, transfer it to the jar.
7. Store the jar in a cool, dark place—or in the fridge for extra freshness.

​Enjoy this jam spread on toast, croissants, or pair it with crackers and cheese on a charcuterie board. It also makes a perfect accompaniment to a glass of red wine!


*National Library of Medicine 

As Ireland's distillery scene, particularly in County Donegal, booms, the country is returning to its traditional roots in spirits making. A notable trend is the revival of smoky whiskey, a style that echoes Ireland's historic methods.

As someone who enjoys both gin and whiskey, especially a well-crafted "Old Fashioned," I’ve recently delved deeper into the art of spirits. Exploring different terroirs and blends has peeked my interest in what Ireland has to offer in this evolving industry.
​
On a recent weekend drive to Portnoo Beach, Donegal, I stumbled upon the stunning Ardara Distillery, located near Ardara town. The architecture alone was striking, and I knew I had to return for a proper visit. A few months later, I was invited for a tour and tasting at the distillery on a rainy Saturday afternoon. I brought my Scottish girlfriend along to kick off her 40th birthday celebrations and she absolutely loved it.

Ardara Distillery was founded by Moira and James Doherty and became operational in October 2021. As a family-run business, there’s an unmistakable passion behind their work, a level of dedication and love you often find in family ventures. It’s inspiring to witness first-hand.

​If you know a little about whiskey, you'll know that by global standards, it must be aged for at least three years in barrels to officially be called whiskey. As they prepare their first single-malt whiskey, which will be available in Spring 2025, the distillery is currently offering three unique blends.

What sets their whiskey apart is their revival of a long-forgotten process: making smoked or "peated" whiskey. Using turf (peat) from the local terroir, they create a rich, smoky flavour, a traditional method that has mostly fallen out of use. It was fascinating to learn about this process and witness it in their lab. The triple distillation in their beautiful brass vessels, a hallmark of the Ardara Irish whiskey, combined with the use of 100% malted barley and aging in sherry and brandy casks, results in a remarkable flavour profile. The smoky notes combined with fruity and yeasty undertones made for an unforgettable tasting experience. I can only imagine how extraordinary their single-malt will be.

​While the whiskey was outstanding, I was equally impressed by their gin. Moira Doherty, one of the founders and a former midwife from Zimbabwe, ventured into gin-making despite having no previous experience. She created two distinctive gin styles, one infused with local seaweed and another with Asian spices, drawing from the family’s time living in Asia.

The Irish seaweed gin - An Dúlamán Gin: Irish Maritime Gin, which I couldn’t resist purchasing, is crafted using five types of seaweed, including the health-boosting Carrageen Moss. One variety, in particular, is especially rare Pepper Dulse, known as the "Truffle of the Sea" which is harvested only during special moon tides. This gin’s unique peppery hints make it truly exceptional. Despite the use of seaweed, there’s no fishy taste just a beautifully balanced, almost medicinal flavour best enjoyed on the rocks.
​​
The Asian-inspired gin - An Dúlamán Gin: Memories of Asia, with notes of anise and ginger, offers a warm, rounded flavour that’s perfect with soda.

​As I eagerly await the release of Ardara’s single-malt whiskey, I’ll continue enjoying their current offerings and that wonderful seaweed gin, especially as the autumn evenings grow colder.

If you’re like me and love visiting distilleries, Ardara is a must-see. Their expertly guided tour, followed by a fantastic tasting, makes for a perfect day out. Just a short walk from the distillery, the charming Nancy’s Bar, run by seven generations of the same family offers exceptional seafood. I highly recommend pairing fresh oysters with a splash of Sliabh Liag gin and a pint of Guinness. You’ll fall in love with the rustic charm and warm atmosphere.

In short, if you’re seeking a taste of Ireland’s smoky whiskey resurgence and a glimpse into its evolving distillery scene, Donegal is the place to be.

Wine is one of the traded commodities worth investing in if you know which wines can age well. Wine enthusiasts sometimes keep special bottles they’ve received as gifts or bought for themselves for a better occasion, prolonging the aging period without even realising it. I witnessed this when I was invited to a friend’s dinner. His mother had kept a bottle of Mumm champagne, received as an anniversary gift in the late '90s. She forgot about it, and only after tidying up did she finds it and decides to open it, without recalling details about the wine.

Let me tell you… As the bottle stood on the table, I was intrigued and curious because I didn’t recognise the packaging of Mumm Gordon Rouge Brut from 90’s, recalling my visit to Mumm’s wine factory in 2016. To put it into perspective this champagne was around 25 years old if not more. I had the honour to open the bottle. To summarise, the colour was deep yellow with an exquisite complex palette on the nose, hints of stone fruit, pear, and citrus, with a long finish of brioche, almond, and apricot. It had medium acidity and a gentle fizz due to prolonged aging. Despite reduced carbonation and darkened colour, the taste and aroma were still complex and beautiful. It was certainly a treat and a delicious experience due to its creamy, rich, unique character. Should I age my champagne? Yes! I will selectively keep some bottles safe for a special occasion 😊

This prompted me to look more into sparkling wine storage and aging, so I thought to share some tips I came across (WSET) in case you want to do the same with certain bottles of sparkling wine.

1. Aging Period: Not all wines age well. Typically, non-vintage wines are aged around 18 months. For a sparkling wine to be classified as vintage, it needs to be aged at least three years en tirage (traditional French Champagne method); and Tête de Cuvée (top batch or blend), seven to eight years. Additional cork aging brings extra natural character to sparkling wine, especially champagne.
2. Age Ability: The wine's ability to age is determined by acidity level and pH. Cooler climates and regions, such as the Champagne region in France, Northern Italy, central Catalunya and UK (Kent, Surrey, Sussex, and Hampshire), etc; provide higher acidity which aids aging.
3. Batch Quantity: The yield and first batch of fermentation determine the wine's quality and hence aging potential, as it holds more character than later batches.
4. Bottle Sizing: Cork aging in smaller bottles contributes to quicker aging compared to magnum bottles, which provide a more extended aging period and hence quality. Investing in magnum bottles is a good option.
5. Adequate Storage: Store sparkling wine in a cool, dark place, away from light, at a consistent temperature of 7-13°C, and preferably horizontally to keep the cork moist, reducing the risk of oxidation and preserving freshness. Maintaining humidity around 70% is essential to prevent the cork from drying out, ensuring a tight seal and safeguarding the bubbles.
   
   

TIP: Can I drink sparkling wine if it’s not finished after opening? Yes! You can drink the wine, but the bubbles will reduce. To preserve most bubbles, use a pressurised wine stopper and keep the wine in the fridge. It’s best to drink it within two days of opening.

Few Wine Stoppers:

• Champagne Saver & Server
• Vacu-Vin Wine Saver
• Le Creuset Air-Tight Champagne and Sparkling Wine Stopper

You can drink the wine, but the bubbles will reduce. To preserve most bubbles, use a pressurised wine stopper and keep the wine in the fridge. It’s best to drink it within two days of opening.

Vintage bubbles and premium cuvées are best for aging, whereas prosecco is not ideal for aging.


Some wine recommendations for aging: 

D.O. Cava Juvé y Camps Reserva de la Familia 2018

Nyetimber- CLASSIC CUVEE MULTI-VINTAGE
 
HAMBLEDON VINEYARD PREMIÈRE CUVÉE
 
HAMBLEDON PREMIÈRE CUVÉE ROSÉ
 
MUMM CORDON ROUGE
 
Laurent-Perrier La Cuvée Brut



References:
WSET
Wine Spectator

Hannah, ranked No. 36 in Drinks Retailing's Top 100 Most Influential People in Drinks and the accomplished Event Director of LWF, is a renowned wine and events expert with also an interest to empower female leadership in the industry. Her vibrant energy and approachable nature make her a delight to engage with, embodying excellence in wine event management. It was a pleasure to do the Q&A ahead of LWF 2024. 

1. What exciting new features or highlights can attendees expect at this year's London Wine Fair, and how does the event aim to provide a unique and memorable experience for visitors?
"Keeping London Wine Fair fresh and relevant for both our exhibitors and visitor audience is always imperative, and we have several new features which will be a significant draw for 2024. First up – and the news which has attracted significant attention already – is Judgement of London. This will pay homage to Steven Spurrier’s ground-breaking Judgement of Paris but will go beyond pitting France against California. Judgement of London will have a much broader remit and feature pairs of wines from Europe and the Rest of the World; eight white, and eight red. The wines and the tasting format is being curated by two of the wine industry’s most experienced professionals, Ronan Sayburn MS and CEO of The Court of Master Sommeliers, and high respected wine writer and tasting judge, Sarah Abbot MW, and we have a panel of 20 of the UKS most impressive palates to judge.
The tasting will take place at The Fair on Monday, 20th May, with the results shared with the LWF audience the following day on Centre Stage. We are also introducing a new Hosted Buyer Programme for all exhibitors and visitors this year and a full Concierge Service for 50 of the UK’s top buyers. As in previous years, visitors and exhibitors will
have access to London Wine Fair’s digital networking and show planner platform, where sessions can be booked, and meetings requested and confirmed based on tailored searches. Implemented based on feedback from VIP buyers attending the 2023 show, the new bespoke service will comprise a dedicated space for meetings “The Hosted Buyers Lounge”.

2. In what ways has the London Wine Fair adapted to current challenges (in your view) and trends within the wine industry, and how will these adaptations enhance the overall attendee experience?
“Every year sees the LWF evolve, mirroring the UK and international wine industry in terms of trends, challenges and opportunities. This is most obviously reflected in our content, which we believe is absolutely unrivalled. This ranges from State of the Nation Industry Briefings, Panel Discussions, Masterclasses from emerging markets to fine wine producers and Seminars from W.S.E.T, to name just a few. In terms of trends, we are able to platform the latest innovations in the world of wine, from cutting edge AI technology to sustainable bottle producers. These sit alongside wines from more than 40 producing countries – more breadth than any other drinks exhibition in the UK – many of which are coming to the UK for the first time and are from as far flung as Japan, Mexico, Belgium and Tasmania.”

3. As the industry continues to evolve, what emerging markets or regions are showing promise, and how is the London Wine Fair positioned to showcase and promote these new opportunities?
“Emerging regions very often choose to launch onto the UK market at the London Wine Fair. The fact that we attract such a strong professional visitor audience, from top sommeliers to independent wine merchants to supermarket buyers, means that even the smallest region can make an immediate and effective impact. For this year, we have several emerging regions exhibiting, a number of which for the first time. These include: Armenia; Bulgaria; China; Czech Republic; Japan; and Serbia”.

4. How has the global wine industry evolved over the past year, and what emerging trends do you foresee impacting the market in the near future?
“Over the last five years, the global wine industry has evolved faster than at almost any other time. Covid appeared to be a catalyst for much of this, especially the burgeoning market for No and Lo. But also, the challenges – especially for the UK – with duty rises and the not-unrelated fall in wine consumption, have necessitated changes to the market with more opportunities for lesser known regions. In terms of trends, I see no let up in the growth of No and Lo, and the steady rise of our own domestic production. Drinks which are sustainably made, be they regenerative organic, low carbon, or zero waste, are clearly resonating with the consumer and the industry is taking note. We are seeing more sustainable wines and other drinks exhibiting each year.”

5. In your opinion, what are some of the most pressing challenges women face in the wine industry today, and what steps can be taken to address and overcome these obstacles?
London Wine Fair 2024 Inclusivity Survey Plan “Gender equality continues to be an issue in many industries, and the wine industry is starting to recognise the areas in which it is falling short. London Wine Fair itself is run by a diverse team of women and as such is well invested in working towards a more equitable industry. This year we are giving space to two sessions dedicated to Diversity & Inclusion in the industry. They are both happening on Tuesday 21st May. The first is in the Education Zone and seeks to advise our visitors of simple, first steps they can take to improve access and equity for all intersectionalities. The second on Centre Stage is fronted by WSTA, WSET & The Drinks Trust and will lay out their plans to work in collaboration and create an industry-wide, industry-owned programme to deliver diversity, equity and culture change at every level.”

6. Which female wine industry professional do you most admire and why? 
“It has to be Jancis Robinson MW OBE. She has done the most – by some way – to advance the position of women in the wine industry in this country. The fact that she is arguably the world’s most influential wine writer and happens to be female is part of this, but she has always actively championed women in a wine and has shone a spotlight on issues such as wine’s #MeToo moment.”

7. Looking ahead, what initiatives or changes do you believe are necessary to foster greater diversity and inclusion within the wine industry, particularly in leadership roles and decision- making positions?
I think that the collaborative programme that I refer to above from the WSTA, WSET & The Drinks Trust is absolutely right to start with industry wide consultation. Seeking to improve safeguarding must also be a priority. Mapping of existing support and gap analysis of what is lacking will help to identify next steps. They are also creating an advisory council and ensuring that the industry is aware that this is an industry owned programme into which everyone’s input is vital. Then education and resources will follow.

London Wine Fair 2024 
Over 10,000 drinks industry professionals attended the UK's biggest live and digital drinks trade event in 2023. This progressive fair was rich with inspirational content, featured outstanding wines to taste from around the world and had an abundance of networking opportunities taking place in person and on the fair's intuitive digital platform. Connecting the Drinks Trade. 20-22 May 2024, Olympia London.

​To attend London Wine Fair this May register here. 
​

Sparkling wine is closely associated with the Champagne region in France, however due to favourable climate conditions and mirroring clay soil to that in Champagne, English sparkling wines are slowing seeing popularity globally. English sparkling wine did out perform certain Champagnes' in blind tasting contests. Interestingly enough, Champagne estates are expanding by purchasing English vineyards.

One notable vineyard I had the true pleasure of visiting not too far from London is Hambledon Vineyard, around an hour train ride, set in a beautiful English countryside and near a quant little village Hambeldon, Hampshire. Tucked away, by following the signs to the vineyard you enter a traditional red brick gate. As you amble up the hill you can slowly notice vines on the sides of the avenue and a beautiful victorian house up the hill where the hosts were waiting for us. 

To the rear of house I greeted the managing director, Ian Kellett, who I had a pleasure to meet during my WSET course. A remarkable wine professional with a calm aura and yet striking ambition for Hambledon Wines.   

We started with a tour of the vineyard and wine production facilities, curated by a lovely wine expert who took us through the history of wine making of the estate as well as the vine growing process. From wine pressing machines to labelling - (two foxes drinking), a very creative way to position the brand, some humorous wine stories and also outlining the future strategy of the estate. 

After a very insightful production facility tour we returned to the reception for some tasting. Having tried quite a few different varieties of sparkling wine, from rose to zero dosage as well, it was evident that the flavours were incredible with strong aromas and hard to place one as favourite. This vineyard does hold a firm vision of the the management team as it has, without a doubt, every potential to grow in stature due to its premium wines and the genuine team spirt of the staff. I look forward to seeing what the future entails for Hambledon vineyard.

Wine of the recommendation
Premiere Cuvee Brut is a lovely white sparkling wine that I immensely enjoyed tasting due to its palete of orange blossom, red apples, fresh lemons and hints of ripe pear and white flower on the nose that adds more complexity. The wine is gorgeously balanced taking into account also its complexity of tertiary aromas of almond brioche, nutty hints that create a pleasant fresh acidity. This wine has a beautiful long finish developing minerality and chalkiness from Hemisphere that is truly unique and demonstrates premium quality. 

Paring 
This lovely sparkling wine goes well on its own at any occasion, possibly best when over few chit chats with your friend. It also serves well with various simple appetizers and various simple starters such as a simple beautiful dish Vegan baked feta with olives and thyme by the very talented ' the tasty other'. Premiere Cuvee Brut goes well with a simple white fish or shellfish dishes, such as big grouper baked in sea salt also by 'the tasty other'. Yum!
​
Tips
Non alcoholic and zero sugar sparkling wines are a thing now. Hambledon vineyard has embraced the trend and produced a zero dosage rose wine Premier Cuvee Rose, absolutely delicious and safe to say does't make you guilty. Fresh aromas of strawberries, lemon and ripe peach. ​

What is more to say than what has already been said for one of the oldest wine producing regions in France. Bordeaux city on its own has many qualities: an elegant regional city, a historic art centre, a fine collection of medieval churches, a centre for higher education, fine dining and most importantly the epicentre of french wine production.

As a wine enthusiast if you find yourself visiting Bordeaux one stop is a must - 'La Cite du Vin', the world beating wine museum. A place that showcases history of wine production, design and packaging, food pairing and much more. This project was created not by simple wine professionals, rather it was a collective effort of historians, oenologists, scientists and architects. It demonstrates the profound experience of the wine world and history through interactive installations cleverly done presentations that do a fantastic job of conveying the story of wine. One that left me amazed can only be described as an 'immersive multi sensory journey of wine tasting'. La Cite du Vin is a modern contemporary museum, even a non-wine lover would find the museum mind blowing. 

Some would argue Bordeaux region is the world's capital of wine with many well known wine appellations. One I had a pleasure of visiting was Saint Emilion - une petite magical place. This place dates back to Roman times where the first vineyards were planted as early as the 2nd century. This beautiful commune positioned on the hills has a rich history that is embedded in the architecture dating back to 8th century. One of the first citizens to migrate was a travelling monk Emilion. Fellow monks followed him and started making wine - making it the first commercial wine production. 

Wine of Recommendation 
There is no such thing as selecting just one wine of choice in Bordeaux. I enjoyed a bottle of the Chateau Barrail Saint Andre 2013 due to its beautiful balance with fresh red fruit of strawberries, cherries, black peppery notes and subtle tannins. 

Parining 
Chateau Barrail Saint Andre 2013 is a lovely table wine and goes well with
slow cooked beef, vegetarian stews and chicken medallions in a mushroom sauce. 

Sparkling wine for most individuals may only be drunk on special occasions and their go to choice when they want to put their head down would be a simple glass of wine. It is no surprise however, for the locals in Champagne region, France, having a bottle of their local bubbly chilled and ready in the fridge at all times is just something of a norm. Visiting the Champagne region has provided me with a profound appreciation towards this magnificent baroque beverage. Taking into account that most wine estates make a sparking wine using a traditional method, which is very complex, it is no wonder that the name Champagne is exclusively designated to the region. 

The historic province of Champagne stuns by its beautiful views of hillsides, vineyards, houses and wine cellars that are protected by UNESCO World Heritage. There are about 260 Champagne houses, representing over 70% of production and 90% export. The region is defined by five wine districts: Vallee de la Marne, Montagne de Reims, Cote de Sezanne, Cote des Blancs and Aube; in total there are over 2000 vineyards to visit. 

While visiting this region one is to realise how much the history of wine making is deeply embedded within the culture and pride of the locals. It also embraces modern sparkling wine making with more experimental blends and organic varieties that sees young production houses emerge.

From world renowned prestigious champagne houses to classic ones, while visiting Aube, Champagne de Barfontarc, is one to mention. In the 1960s around 50 wine makers from the local villages of Baroville, Fontaine and Arconville united to create a Champagne house in Baroville, what is now known as the Champagne de Barfontarc. Champagne de Barfontarc with their roughly 20 employees have grown the brand over the past few decades internationally. Their wines have won numerous awards (including Decanter Bronze 2017) and are listed every year in the Guide Hachette - the most popular wine guide in France.

Champagne De Barfontarc wines have a depth of flavour with delicious green fruit aromas highly influenced by the yeasty character from the bottle ageing. Wines own a remarkable quality and kinfolk, are certainly below their price level. Like most champagne houses, their wines are dominated by three main traditional grape sorts of Chardonnay, Pinot Noir and Pinot Meunier. 

Wine of recommendation
Blanc de Noir would surely be one to highlight. Made from 100% Pinot Noir, this wine depicts aromas of green apples and pears, hints of apricot, with the toasty and buttery spicy character from ageing. It is great for every occasion due to balanced palette, lovely freshness and beautiful bubbles. 

Pairing
This champagne is great as an aperitif. It goes well with the cheese palette, beef dishes such as Roast Beef or Pastitsio. The lovely bubbly goes superbly with the a nice vegetarian risotto such as Lemon Saffron Barley Risotto. 

Tips
Highly recommend booking a 'One Day Harvester' activity where you have an opportunity to spend half a day in the vineyards picking grapes as a true harvester. The views are amazingly beautiful, you are able to learn more about the wine making from the experts that is also accompanied with few glasses of champagne to taste. To top it all up, after your hard work you are served a homemade comforting lunch that is so delicious with the company of other pickers. Did I mention? There is some French cheese...

The Kutjevo wine region is nestled in the rims of Pozega valley on the slopes of mountains Krdnija and Papuk, bordering the narrow valley of the river Kutjevcanka. The area capitalises on 800ha of high yield vineyards of Slavonia county. This region is predominately known for its white wines; White Pinot, Pinot Gris, Traminer, Riesling, including a unique wine 'Grasevina'. Grasevina, also known as Welschriesling, is the most planted grape variety and highly consumed from this region. Interestingly it doesn't have any link to German Riesling but like Riesling it thrives on cooler soil and continental climate.  

On my last adventure to the region, I had the honour to visit this special place and admire its rich history and wide range of delicious wines. This region is truly special for its traditions, beautiful nature, delicious food and obviously distinctive wines. There is certainly a lot more to Croatia than its gorgeous blue coastline. 

A little bit of historic background of the wine region that produces the highest yield of wine in Croatia... As the story goes many centuries ago Illyrians arrived to Kutjevo recognising this region as ideal for wine growing, and embraced agricultural enterprises. By the beginning of the 13th century, Cistercian monks migrated to the region and opened the Kutjevo cellar, which now represents the oldest cellar in Croatia. Definitely worth a visit! Some exquisite archival wine can still be found here - only look but can't drink. 

On the Kutjevo wine estate, there is a beautiful castle of Kutjevo that symbolises this region in its genuine nobility. For almost 800 years this estate has a rich story to tell of wine making, visits of prominent historic figures and charming antidotes. One to note is Empress Maria Theresa who lived there and enjoyed local wine. 

Wine of recommendation
Grasevina Quality Wine is certainly one to highlight if you like Chanin Blanc and young Riesling. This wine portrays fresh aromas of sweet apples and pears, flowery notes of elderflower and certain minerality. This wine can also age well but I absolutely loved tasting the young year due to its simplicity. 

Pairing
This wine goes well with food, especially summer food - clams or oysters, pastas, white fish, poultry, smoked dry meat, salads among other. It unquestionably goes well with various dry cheeses. 

Tips
One of the best times of the year to visit this region is at the start of the harvest season. Kutjevo town hosts traditional wine festival, known as Kutjevačko Vincelovo, offering wide range of traditional cuisine such as cooked Slavonian sausage and ham, accompanied by the local famous wine, while you have a pleasure to get entertained by tambourines and visiting a'cappella groups. 

There are many wine estates to explore in the region so highly recommend visiting them. One to note is Krauthaker as their wines will surely leave you in awe! ​