Having trouble reading this email? View it in your browser
Not interested anymore? Unsubscribe
Hot Bottle logo
lineHot Bottle
2 November 2020

Forward this email

Do you know someone who might be interested in receiving this newsletter? Why not forward this email to a friend


If you no longer wish to receive this email please unsubscribe


Hail Hot Bottlers!

It’s decision time in the States and wherever you are in the world, it's time to elect the best possible vino possible to your glass.


To inspire you, there’s a brand new podcast episode of A Glass With featuring author Ben McIntyre who returns to the show to chat about his latest spy thriller Agent Sonya. Booze fans relax, we also cover gin, the role of booze in spying as well as sipping Madeira and the delights of delving into a dram or two of whisky. Listen here and to all eight series free of charge at aglasswith.com.


The Queen of Cooking, Nigella Lawson joined us on Saturday Kitchen this week.  If you missed it, you can catch up and watch the episode here.

I’ve been busy filming another prime time TV show, I can’t reveal yet what it is or indeed when it will be broadcast but if you imagine a day later this year, perhaps in the depths of winter, when you might even be eating, oh I don’t know - say turkey - and you could even be drinking before midday which, far from being frowned on appears to be actively normal…., well this show may well coincide with that particular day. Or it may not. I can’t say. So I won’t. Or will I? Keep your eyes peeled.


Now then, Bonfire Night this year may not quite be the same as usual but one thing you do need in your life is my magical recipe for Mulled Wine which it would be all too easy to say is as dynamic and warming as liquid fireworks.

It’s liquid fireworks.

Here’s the recipe:

Mulled Wine

1 bottle red wine 

1 cinammon stick

1 star anise

Half an orange studded with 3 cloves

1 vanilla pod halved lengthways

50ml port

100ml fresh orange juice (no bits)

100g  dark brown muscovado sugar


Put the orange juice and sugar into a pan and stir.  Warm until they are fully blended.  Add the cinnamon stick, star anise, half orange studded with cloves, vanilla pod and leave to infuse for a minute.  Add the bottle of red wine and port and warm gently for 10 minutes.  Remove the orange and spices and serve warm.


And so to Value Vino! Some crackers this week to keep you going, all for under ten quid.

Tierra Sagrada Tinto Organic 2019 (14%) £6.99 Waitrose Roses! Lavender! Get your nose in the glass and revel in this sleek plush powerful red. Fun, hearty and bang on to pair with an autumn stew. Wonderful wine for the money.

Specially Selected Muscadet Sevre et Maine Sur Lie 2019 (12%) £5.99 Aldi. How are we not drinking more Muscadet? It’s terrific value and bottle like this one with its richness, moreish fresh breezy thrills and easy, sippable style defy expectation. A winner with shellfish or just pair it with sitting on the sofa - it’s lovely.

Lopez de Haro Rosé 2019 (12.5%) £8.99 Majestic. Bright as a nectarine bathed in sunlight, this pink Rioja is a no-brainer - with delightful concentration and character from old-vine Garnacha and zingy Viura, grab it from the fridge, sit by the bath and pretend it's your poolside in summer.

Luna Beberide Mencia 2019 (13.5%) £9.50 The Wine Society. Scented and serious (think roses and cherries facing off in a respectful debate) this firm red from Bierzo is massively impressive for the money. Decant it, be impressed and if there’s cottage pie in the oven, you’re winning big.

Bruce Jack Sauvignon Blanc 2020 (13%) £7 Tesco. Mini-Sancerre. Punchy and zesty with lean mineral freshness on the finish, this is pretty stunning for seven quid. From the hands of a South African winemaker with vast experience, the skillset shows in the glass.

Stay safe, take care and if you want books signed and personalised gift ideas or any of that malarkey in time for Christmas you can visit my online shop here.


Olly x

Instagram @ollysmith

Facebook @jollyolly

Twitter @jollyolly


  Olly Smith