On Monday, Heston Blumenthal unveiled some brand new research into sherry and food-matching. His famed scientific approach has resulted in some fascinating discoveries about the compounds within sherry and their potential to combine with particular types of food. The launch event itself was a busy bustle of media, socialites and wine-folk, held in the achingly trendy Shoreditch House members’ club. As the sherry flowed (not a spittoon in sight!) the information became increasingly overwhelmed by the party atmosphere and almost disappeared without trace.
Thankfully I was granted an interview with Mr Blumenthal earlier that...
