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Posts from the ‘Tasteratr’ Category

Tasteratr: Smoked Scottish Salmon

Salmon and smoked salmon were once a great luxury, but thanks to fish farming this king of the river and sea is now more ubiquitous than the cod (which due to overfishing is now almost achieving luxury status!). There is of course very good farmed fish, but usually you get what you pay for. Cheap salmon is bland and overly fatty and while passable as a fish cake the smoking process seems to highlight any flaws in the fish.

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Tasteratr: Chablis 1er Cru

Chablis is a region to the south of Champagne and to the north of Burgundy in northern France. They only make white wine from the Chardonnay grape variety. Unlike most Chardonnay Chablis is traditionally unoaked.When it is good it is very, very good – a fine balance between rich, creamy texture and flinty dryness – but when it is bad – acidic and bitter – it is horrid. Read more

Tasteratr: Barolo and Barbaresco

These two neighbouring appellations or villages produce wine from the Nebbiolo grape variety, which has characteristic tar, rose and black cherry flavours. The name doesn’t guarantee quality wines range from the sublime to the substandard. Read more

Tasteratr: Dry Spaghetti

Good quality dried pasta tastes better, holds more sauce (because it is pushed through a rough bronze die) and is easier to cook to a perfect al-dente (cheapers brands turn mushy). We have tested most supermarket own brands and a selection of independent brands. Read more