CorkRules - Episodes | Andrew Edmunds Andrew Edmunds

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About this Episode

WSET Diploma Graduate and Michelin restaurant sommelier Tina Johansson and Robert Tas take a trip across the pond to London where they review the wine list at Andrew Edmunds, a restaurant that serves a modern European menu served at candlelit tables in a snug 18th-century townhouse.

Wines reviewed include:

2017 Chablis Vent d’Ange, France
2022 Vassaltis Santorini Assyrtiko, Greece
2014 Testa dei Cherubini, California

Transcript: Andrew Edmunds

Cork Rules Script

Andrew Edmunds

RT: Hello and welcome to CorkRules!

I’m your host Robert Tas along with Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier.

Hi Tina, thanks for being back with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

TJ: Thank you, Robert. Happy to be here for another episode.

RT: Today we are in London, England, at the Andrew Edmunds restaurant. It’s been around since 1985 and is as loved as it has been since opening. They are open for lunch and dinner every day and focus on their seasonal dishes and reasonably priced wine list.

TJ: Yes, and speaking of the list the focus is on more classic wines. There’s a lot of bottles from France and Italy, but a few gems from the New World (mainly the States) as well. It is indeed very fairly priced and I see a number of bottles I wouldn’t sleep on! However, you may need to spend an extra moment with the list since in some cases wines are written producer first and some last. Most wines are sorted and listed region first, but not all, making it a bit harder to scan the list.

RT: I understand, but at least the bottles are all very nice! Can’t wait to see which of them you’ve picked for us today. Should be quite easy to pair with the food here since dishes are traditional and rich. The food menu might also be a bit hard to read as it’s written by hand with what’s best for the day. Very unique and genuine.

TJ: Definitely! It all sounds delicious. How about dressed crab with fennel salad, smoked ox tongue or roast partridge with baby carrots. Very British and my type of comfort food for sure.

RT: Just perfect. So, let’s dig into the wine list. I’m getting thirsty! How about we start with something fresh to pair with that crab serving you were talking about?

TJ: Yes for sure, how would you like a Chablis? Because they have Pattes Loup on the list and I love those wines. Chablis with a bit more texture and body to them. It’s their Chablis Vent d’Ange 2017 so a bit older and more developed fruit flavor to go with the tender crab.

RT: Yes, amazing start. Hard to say no to a good Chablis. So what else is good on the list? Do you see something special we must try when here?

TJ: Yes, very intrigued by a white from Greece! It’s from Santorini, an island maybe best known for its beautiful houses and views, but they make great wine as well. The most popular local grape is the white Assyrtiko that can show ripe fruit aromas but fresh acidity and almost a salinity from being so close to the ocean. So let’s drink the 2022 Vassaltis Santorini Assyrtiko. Great bottle.

RT: Fun choice, not a style of wine you drink too often! Also, I heard that grape vines on Santorini are trained in small baskets in the vineyard to protect the grapes inside from the winds.

TJ: Yes, that’s quite traditional here! Not everyone does is but it’s a local trick and has been for long. Too much wind can hurt the grapes when maturing.

RT: Ok so let’s go for one last bottle then. Something extraordinary to end the night on a high note. What special bottle will make a visit to Andrew Edmunds extra celebratory?

TJ: I have to choose a wine from Sine Qua Non in that case. A very special winery making wines from different plots and varieties with different names every vintage as well. They have their 2014 Testa dei Cherubini, a Grenache from California. Amazing wine to end an evening with, and very hard to come by.

RT: Yeah, that’s a unique bottle, something most somms want to try! Thank you for being back with us Tina.

To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to:

Info@CorkRules.Com or visit our web website where we have a request form available and we will do our best to get it in the cue as quick as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.

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