Någonting att dricka? Med Dr Jamie Goode!
Lästid: 4 minuter
Han är en av vinvärldens stora Gossen Ruda som skrivit en mängd böcker och som innehar en PhD som gett honom prefixet Doctor. Varje vecka kan man läsa hans vinkolumn i Sunday Express och nu äntligen kan man beställa hans senaste bok: The New Viticulture: the science of growing grapes for wine. När han inte är ute och reser i vinets tjänst ser man honom recensera viner på Instagram. Han driver den globala online-vinjournalen The Wine Anorak och sitter i styrelsen för International Wine Challenge. Intervjun är på engelska för autenticitet men vi litar på er, våra begåvade läsare, att ni inte har ett problem med det. Någonting att dricka har träffat Dr Jamie Goode!
Annons
It’s Friday night, your blood is boiling hot for some fun, what will you pour to kickstart the weekend?
– Bubbles definitely the best way to start, and not just Champagne.
If you could share a bottle with anyone you wanted, who would it be and what would you pour, now living or a historical person?
– James Busby, who did so much to establish wine in Australia, and a whole lot besides. The energy and intelligence of this man was quite something by the sounds of it.
What is the biggest prejudice people have about you?
– People who don’t know me think I’m argumentative and head strong, but this is so not the truth!
How did you become a Doctor and in what fields?
– I did a PhD on plant biology, using the first stage of growth of mosses in sterile culture as a model system to study morphogenesis.
Your life motto?
– Persevere. Keep at it. If you sow, in the end you will reap, so so well, and keep sowing.
The best advice you’ve ever got?
– Never complain, never explain!
What are the biggest challenges of being a wine critic and an author?
– Keeping balance and trying to be as objective as possible. And writing for your readers, not for the producers you are writing about.
What’s hot and trendy to drink in your guild?
– Wines with balance and interest, which often means low-intervention wines ‘without make-up’. More-or-less natural, but not strictly. Grower Champagne, Jura, northern Rhone, Bourgogne, Beaujolais are all catching peoples’ eyes.
What question about your professional life do you mostly get?
– How can I do that too?
Best wine bar and restaurant in the UK and also in the world?
– For wine, Noble Rot is hard to beat, and also Dan’s and Sourcing Table. So many good ones, now, it seems unfair to pick just a few out.
What are your favorite drinks, give us one of each of the following:
Beer? – Anything from The Kernel, London.
Wine? – Impossible to pick just one!
Spirits? – The best I ever had was the Dictador-Niepoort rum collaboration.
Cocktail? – Negroni.
Favorite varietal, favorite wine region and favorite style of wine?
– Hard to answer, but pinot noir, Douro, and lighter style red/palhete.
How do you celebrate that something really big has happened?
– Champagne has to be in the mix here!
Whats your go-to table wine at home?
– Beaujolais.
Best food and drink in combination you know?
– Mushroom risotto and natural Beaujolais.
Another matchup you dismiss that is truly overrated?
Steak and Napa cabernet.
How do you keep updated in the world of wine?
– Travelling!
Do you collect wine, in that case anything in particular?
– No, just have a small stash of nice things.
Best wine experience ever, (no matter what and where or expensive label in a fancy place)?
– Drinking Savage white out of a plastic bottle in a tide pool in St James, Cape Town.
At what drinking spot, bar or restaurant, can you mostly be found?
– Current favourite is Dan’s in London.
Facts about Dr Jamie Goode:
Living: – Docklands, London, UK.
Family: – Two grown up boys.
Doing: – Writing books, articles, playing on social media (DrJamieGoode on Instagram), lecturing and travelling.
Busy with: – New book projects.
Known as: – The Wine Anorak, a complete geek!
Fun trivia: – Once when I was cycling to my allotment, by bizarre coincidence a bird defacated and I caught it full in my open mouth. What are the chances?
