Sommelier: Often overlooked, Germany makes, in my opinion, the best white wine in the world

Jul 8 2008 by Mathew Sloane, Liverpool Daily Post

Matthew Sloane

DERREN BROWN – you’ve got to love the guy. Any geezer who looks like a cross between Penfold, Michael Keaton and my mate Dave, yet has the power to convince some fat bloke from Nuneaton he has the combined mental power of Stephen Hawking, all of the Eggheads and that wily old mathematrix Carol Vorderman, must be worth hanging around with for a few days.

I’ve been avidly watching old Dezza for a while now, hoping to pick up a few tips on how to get some subliminal messages into my monthly wine rant, so be on your guard, I reckon I have it sussed and will be perverting your booze buying habits to suit my evil designs.

Quite a lot has been going on since my last dance across these pages. Spain proved the existence of a fair and just supreme being by trouncing all-comers in a truly enjoyable European Championships. In more pressing news, your favourite wine boffin has moved into the "holy land of hospitality", Hope Street, and was recently spotted on the roof quaffing some excellent sparkling gear with adopted Scouser and world- renowned guitar botherer John Smith.

I celebrated my move to God’s country with a smashing bottle of sparkling Vin De Savoie. Much lighter than Champagne and Cava, this slinky little devil is best enjoyed on its own, you might get away with a bit of grilled lobster or some native oysters, but its perfect partners are a warm summer’s night and some healthy banter. You’ll have to get your scouting hat on to locate some of this cheeky plonk, give my chubby sidekick Doug a shout and he may be able to twist an arm or three and send a box over . . . originwines@aol.com.

Under the mystic influence of Paddy Byrne, top chef Tom Gill has been knocking out some truly brilliant dishes at the Everyman longer than I’ve been out of short trousers. Recently, the Everyman has launched a Supper Club evening so that the kitchen brigade can unleash the full fury of their talent and put together a seasonal menu of locally sourced tucker. If you want a place at one of these nights, you’d best get your best blagging suit on or hire some large persuasive types – seats are usually sold within hours of being announced.

Last month saw my good self, accompanied by various reprobates from Liverpool’s licensed trade, blown away by the quality of dining offered in the sneaky back room of Hope Street’s busiest restaurant. Local crab, shrimp, trout and pork were washed down with lashings of stunning wine from escaped Scotsman Ian Clarke and his lads at Purple Wine.

The star wine of the evening was a sly, off-dry German number. Often overlooked, Germany makes, in my opinion, the best white wine in the world. Whether it’s from the lads at Purple, Origin, Vinea or Oddbins – get some German wine in your house, or there’ll be trouble. Be prepared for low- alcohol, off-dry, refreshing wines – sublime with desserts and perfect before dinner to loosen your swearing muscles.

So, there you have it. I hope I’ve succeeded in speaking directly to your sub-conscious with my newly-honed brain programming skills. This hypnotism lark only works if administered in a subtle manner, in tones designed to confuse and misdirect from the desired area of influence. So, watch the candle, count back from 20 and buy German wine.