J’AIME DECEMBER 2021

Bert’s Fig Leaf
Negroni
Wondering what to serve visitors alongside
a mince pie? Look no further than Bert’s fig
leaf negroni. Infuse your gin now ready for
the holidays.
Take a bottle of gin, put it in a sealable jar
and add some fig leaves. If you can’t find
fig leaves, blackcurrant or bramble leaves
also work well. In two weeks to a month
you’ll have a really nice infused gin.
Combine one part gin with one part sweet
vermouth and one part Campari, stir over
ice and serve with a wedge of orange. Or
combine equal measures into a bottle and
simply pour over ice when your guests
arrive.
BERT SUGGESTS A SEASONAL TWIST ON
THE CLASSIC NEGRONI COCKTAIL BY
INFUSING YOUR GIN WITH FIG LEAVES
When you’re buying wine it pays to visit a smaller,
independent wine shop rather than the supermarket.
When you buy a £5 supermarket wine, it works out
around 30p on average for the grape juice itself. The
vast majority of your pound is going towards taxes,
duties, marketing and the supermarket itself.
“You’re getting ripped off!” Bert warns. “There’s a
lovely wine shop in Eccleshall called Three Pillars.
Go into places like that and chat to knowledgeable
people - there are lots of them out there and that’s
the best way to get the inside information. Ask
them what’s good value for money. They’re doing it
because they love wine, not to become millionaires.”
Your local wine shop will also be able to advise if
you’re choosing wine to gift to a friend or loved one.
One of the best ways to build your own knowledge
is to go to a wine tasting, learn and explore different
styles. There are plenty of independent wine shops
that have popped up during lockdown, including
Bert’s own.
Situated between East Finchley and Highgate in a
classic car showroom, Bottles ‘n’ Jars is a luxury food
and wine store selling a range of wines, craft beers,
tinned goods, breads, oils and more. They deliver
nationwide and offer wines starting from £9 per
bottle.
“We wanted it to be affordable. So you can come in
and get some nice pasta handmade in the UK with
UK grains, a nice sauce and a bottle of wine and
have dinner on the table for £15.”
If you’re lucky enough to receive a carefully chosen
bottle or two for Christmas, proper storage is key to
keeping your wine in fine condition for when you’re
ready to crack it open. Still, cool and dark is the
mantra to remember, says Bert.
“The back of a cupboard is ideal, but the kitchen
is the worst place because the fluctuations in
temperature can ruin wine in a couple of months.
Of course a cellar is ideal. The temperature should
be between 12-16 degrees Celsius. I keep my wine in
a bonded account, where you pay per bottle per year
and they keep it in storage for you. That means it’s
out of sight and I can’t drink it!”
In recent months, Bert has worked with chef Tom
Shepherd on the wine list for his new Lichfield
restaurant, Upstairs, and is hosting what is planned
as a series of seasonal events with The Table Market
at Sandon Hall. So, would he ever open up a Bottles
‘n’ Jars branch in Staffordshire?
“My girlfriend wants to move to Norfolk and she’s
the boss, so I think I’ll have to open one there
instead. But I love Stafforshire still and still follow
Port Vale. I am trying to do more events here
because it has a special place in my heart.”
Which Wine When is available from all
reputable booksellers.
42 www.jaimemagazine.com