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In fact, in 2008, in the heat of the financial recession, Terroir, which appeared on William IV WC2 Street, was officially announced to close its doors and hang its wines on the gravin. It would be a cliché to say that we were satisfied with our trip to American Hill. But we were really pleased. Terroir was of course more than bricks and mortar and a crumbling solution. It contained many characteristics and, for its own life, attracted a wide audience of diners and walkers, from wine connoisseurs to seasoned hunters looking for unicorns. Of course, these were mistakes, but Terroir still raised the ascetic anchovies, including such a note to you. First, it deserves a space in the wine bar context!

At the end of 2008 in Galaxy, for example, located away from Charing Cross...

Client: Good morning. Holder: Good morning. Terroir property, London's No. 1 natural wine bar! Client: Oh, thank you, kind person. Holder: Thank you: What can I do for you? S: Well, I was sitting on Coot's sofa in the Strand, looking at the cash table, when suddenly Drill Dust came running up to me. A: Desiccant? C: Cotton. A: Oh? I wanted to drink it so badly! A: Oh, I'm thirsty! Two words. And I thought, "Fermented grape juice wouldn't hurt to drink it!" A: You're back again? S: I want to buy a wine glass! A: Of course. What do you actually want? S: I want a glass of the best Pinot Grigio. A: Unfortunately we don't have one. Take your mind off it, a crisp Ovignon, fresh from New Zealand. A: We don't have a 1st yet. Tish, Tish, it's not that important. Tish pours me a bottle of glorious hops and pours me a glass of German Gold. A: It's not the worst hops. S: "Jacobs' hops"? A: No. C: Rosasing? A: Not now S: What about Riohi? A: We're not particularly happy with ourselves. S: Rosasing? Terroir Charing Cross, a wine bar not far from the famous Gordon's Wine Bar, whose marble basement is covered with centuries of candle wax - and perhaps it's still in my imagination - serves up highland cakes and port with Siri Gampoo and Dickie Sweverer's crust as these two desperate Dickensians make their way into the big city in a taxi.

No spills of Terruars beer. No cheap NZ savvy. And the first person to order a bottle of Pinot Grigio was rewarded with a rich, tannic wine from Dario Princic's Lamart. Gentle reader, it got away. Write, Tish.

Terruars, the great institution of natural wine that helped change London's drinking game, a place of happy memories and great stories, has closed its doors after 12 wonderful years. His spirit will live on in our hearts.

A short story about Terruars and British natural wine

You'll be satisfied to know that the start of the business you anticipated with unkind foreboding was not one that involved disaster!

One evening, at about 11 o'clock, I was in the Terruars Vinaya bar in Shaving Cross, watching a businessman in a suit and boots studying wine. I overheard him ordering a Sancerre. Not any ordinary Sancerre, but one "made" by a maker called Sebastian Riffo. Sancerre, Jim, but not as we know it, but an entirely new supernatural variety, Auvignon Blanc. The wine was brought to the Countess' table. A murky liquid the color of Mumbai Morriga Tawny, dried from the marshes, almost frothy brown in color. The gentleman sniffed the wine, took a sip, and smiled. There was no thunder or lightning, but I felt like something fateful had happened, that we had crossed the Rubicon. Symbolically, it seemed as if the whole of the British Empire had adopted the concept of natural wine at the same time.

And it wasn't just this sacred SMESER moment. Wine is ordered in a bottle, Snow White is decorantaged, provided from the chart at a cold temperature of the cellar instead of a freezer, and the young reddishness is dropped to the ice bucket to refresh it and emphasize the riots. Ta. For example, normal wine standards no longer work. The individual wine was worshiped, introduced, and recognized. Ageno of Elena Pantareoni, Malvasia's saturated amber wine color, when a kind man at a nearby table intervenes from the problem of the buyer Halley: "Oh, that's a personal grape. Because of the fact that it was charged from the bones, it should be colorful like thi s-By the way, it is essentially fun here, a stranger talks with another friend. He was eager to pass the bottle and glasses at another end, and the natural wine connected people.

Terroirs was, of course, was more than bricks and crumbling mortar, it had personality by the spade-load, and over its life beguiled a wide audience of diners and sploshers, from wine novices to seasoned unicorn-hunters.

The sparks were scattered.

In the movie Monsters Inc., the company has excellent rants to announce energy repeatedl y-scaring the information providers and small men: "We scare that we do not care." Terroir was also scary. On the first day, I had the opportunity to drink Pascal Shinneti Van de Table at the bar. If Hercules was working on this wine, this would be like a breeding mare in the Diomeda stables and Avgiev stables. And the reader, I still have an unintended fruit, a delicious territory, and the lightness that will attract the speaker from the wolf on the grasslands at the end of his beer boots, because of the fact that it was hidden between funk. I liked it, like another.

How did you start? < SPAN> And it wasn't just this sacred SMESER moment. Wine is ordered in a bottle, Snow White is decorantaged, provided from the chart at a cold temperature of the cellar instead of a freezer, and the young reddishness is dropped to the ice bucket to refresh it and emphasize the riots. Ta. For example, normal wine standards no longer work. The individual wine was worshiped, introduced, and recognized. Ageno of Elena Pantareoni, Malvasia's saturated amber wine color, when a kind man at a nearby table intervenes from the problem of the buyer Halley: "Oh, that's a personal grape. Because of the fact that it was charged from the bones, it should be colorful like thi s-By the way, it is essentially fun here, a stranger talks with another friend. He was eager to pass the bottle and glasses at another end, and the natural wine connected people.

The sparks were scattered.

In the movie Monsters Inc., the company has excellent rants to announce energy repeatedl y-scaring the information providers and small men: "We scare that we do not care." Terroir was also scary. On the first day, I had the opportunity to drink Pascal Shinneti Van de Table at the bar. If Hercules was working on this wine, this would be like a breeding mare in the Diomeda stables and Avgiev stables. And the reader, I still have an unintended fruit, a delicious territory, and the lightness that will attract the narrator from the wolf on the grassland at the end of his beer boots, because of the fact that it was hidden between funk. I liked it, like another.

In truth, the idea of a wine bar had been at the back of our minds for a while. Eric had already been exploring the Parisian natural wine bar scene. At that particular point, natural wine was “not a thing” in London, however.

How did you start? And it wasn't just this sacred SMESER moment. Wine is ordered in a bottle, Snow White is decorantaged, provided from the chart at a cold temperature of the cellar instead of a freezer, and the young reddishness is dropped to the ice bucket to refresh it and emphasize the riots. Ta. For example, normal wine standards no longer work. The individual wine was worshiped, introduced, and recognized. Ageno of Elena Pantareoni, Malvasia's saturated amber wine color, when a kind man at a nearby table intervenes from the problem of the buyer Halley: "Oh, that's a personal grape. Because of the fact that it was charged from the bones, it should be colorful like thi s-By the way, it is essentially fun here, a stranger talks with another friend. He was eager to pass the bottle and glasses at another end, and the natural wine connected people.

The sparks were scattered.

In the movie Monsters Inc., the company has excellent rants to announce energy repeatedl y-scaring the information providers and small men: "We scare that we do not care." Terroir was also scary. On the first day, I had the opportunity to drink Pascal Shinneti Van de Table at the bar. If Hercules was working on this wine, this would be like a breeding mare in the Diomeda stables and Avgiev stables. And the reader, I still have an unintended fruit, a delicious territory, and the lightness that will attract the speaker from the wolf on the grasslands at the end of his beer boots, because of the fact that it was hidden between funk. I liked it, like another.

How did you start?

It wasn’t a prepossessing building, its previous occupants having painted most of the interior surfaces matt-black and had partitioned the room with false ceilings and walls. I couldn’t see it, but then I had no imagination.

In the early 2000s, the British wine bar civilization was in danger. Considering only a handful of noble exceptions, there was only a bundle of on e-square miles (about 1. 6 km) on square, selling champagne at a high price and providing ordinary square brands. If you really like wine, you should avoid such a space. Pino Gridgio über Alles (Pino Grigggi Uber Ales), everything. The invention of the 2008 terroir became a turning point. It was the country's first wine bar with natural wine songs and dance menus. It was unrelated to the most reckless wine, reselling reckless wine in a special treatment style and crawling around to scare horses. (But we also had a small horse in the list near the wine to keep in mind that they showed a specific gout-à-barnyard). The idea was to introduce small manufacturers, grapes, and win e-producing win e-producing areas to customers, and arranged them to find out how wine flows from grapes to glass. Terroir's victory has led to the production of Hakuni's BRAWN, Battersei's Soif, Cover Garden's Green Man & Amp; Amp; Amp; French Horn, and Roasted in Higashi Dalvich. Wine bar / restaurant has an immortal wine list with penetration, and wine is made with minimal intervention or generally made without intervention. In the early 2000s, British wine bar civilization was in danger. Considering only a handful of noble exceptions, there was only a bundle of on e-square miles (about 1. 6 km) on square, selling champagne at a high price and providing ordinary square brands. If you really like wine, you should avoid such a space. Pino Gridgio über Alles (Pino Grigggi Uber Ales), everything. The invention of the 2008 terroir became a turning point. It was the country's first wine bar with natural wine songs and dance menus. It was unrelated to the most reckless wine, reselling reckless wine in a special treatment style and crawling around to scare horses. (But we also had a small horse in the list near the wine to keep in mind that they showed a specific gout-à-barnyard). The idea was to introduce small manufacturers, grapes, and win e-producing win e-producing areas to customers, and arranged them to find out how wine flows from grapes to glass. Terroir's victory has led to the production of Hakuni's BRAWN, Battersei's Soif, Cover Garden's Green Man & Amp; Amp; Amp; French Horn, and Roasted in Higashi Dalvich. Wine bar / restaurant has an immortal wine list with penetration, and wine is made with minimal intervention or generally made without intervention. In the early 2000s, British wine bar civilization was in danger. Considering only a handful of noble exceptions, there was only a bundle of on e-square miles (about 1. 6 km) on square, selling champagne at a high price and providing ordinary square brands. If you really like wine, you should avoid such a space. Pino Gridgio über Alles (Pino Grigggi Uber Ales), everything. The invention of the 2008 terroir became a turning point. It was the country's first wine bar with natural wine songs and dance menus. It was unrelated to the most reckless wine, reselling reckless wine in a special treatment style and crawling around to scare horses. (But we also had a small horse in the list near the wine to keep in mind that they showed a specific gout-à-barnyard). The idea was to introduce small manufacturers, grapes, and win e-producing win e-producing areas to customers, and arranged them to find out how wine flows from grapes to glass. Terroir's victory has led to the production of Hakuni's BRAWN, Battersei's Soif, Cover Garden's Green Man & Amp; Amp; Amp; French Horn, and Roasted in Higashi Dalvich. Wine bar / restaurant has an immortal wine list with penetration, and wine is made with minimal intervention or generally made without intervention. In this store

Terroir has a lot of aspects in the dignified Paris wine bar, such as Le Vel Vole, but he and Eric's coincidence conversation. I traveled by bus 24 (my memory is not wrong), but in the daytime dream, suddenly people actually sit in the bar, southern France and Langeda, soil. It seemed to be drinking a wine. It was not a floor that brought 2 to 4 assault rifles on the lane, but it was still an amazing vision. At this time, Eric happened to call me and asked, "What should I make this year?" I spoke of my blurry desire to have a space to introduce my wine in a friendly atmosphere, and this activated herons.

In fact, the wine bar's concept had been in our head for a long time. Eric was already exploring the scene of the natural wine bar in Paris. But at this time, London's natural wine was not open.

Eric has called me and declared excitement, "I found a place!" It was a small street between the strand and the Trafalger Square, which was in the middle but not on the map. The bar was divided into a restaurant and bar on the first floor and a thorough underground building with the title of taps. The previous resident painted most of the inside plane with a matte black paint (a wine bar with a dungeo n-like atmosphere was popular in a black era), and the building was settled with a fake stream and a wall. I had no chance to think about this, but at this time I had no imagination. < SPAN> Teroir has a lot of benefits on the dignified Paris wine bar, such as Le Vel Vole, but he and Eric's accidental conversation. I traveled by bus 24 (my memory is not wrong), but in the daytime dream, suddenly people actually sit in the bar, southern France and Langeda, soil. It seemed to be drinking a wine. It was not a floor that brought 2 to 4 assault rifles on the lane, but it was still an amazing vision. At this time, Eric happened to call me and asked, "What should I make this year?" I spoke of my blurry desire to have a space to introduce my wine in a friendly atmosphere, and this activated herons.

In fact, the wine bar's concept had been in our head for a long time. Eric was already exploring the scene of the natural wine bar in Paris. But at this time, London's natural wine was not open.

Eric has called me and declared excitement, "I found a place!" It was a small street between the strand and the Trafalger Square, which was in the middle but not on the map. The bar was divided into a restaurant and bar on the first floor and a thorough underground building with the title of taps. The previous resident painted most of the inside plane with a matte black paint (a wine bar with a dungeo n-like atmosphere was popular in a black era), and the building was settled with a fake stream and a wall. I had no chance to think about this, but at this time I had no imagination. Terroir has a lot of aspects in the dignified Paris wine bar, such as Le Vel Vole, but he and Eric's coincidence conversation. I traveled by bus 24 (my memory is not wrong), but in the daytime dream, suddenly people actually sit in the bar, southern France and Langeda, soil. It seemed to be drinking a wine. It was not a floor that brought 2 to 4 assault rifles on the lane, but it was still an amazing vision. At this time, Eric happened to call me and asked, "What should I make this year?" I spoke of my blurry desire to have a space to introduce my wine in a friendly atmosphere, and this activated herons.

In fact, the wine bar's concept had been in our head for a long time. Eric was already exploring the scene of the natural wine bar in Paris. But at this time, London's natural wine was not open.

Eric has called me and declared excitement, "I found a place!" It was a small street between the strand and the Trafalger Square, which was in the middle but not on the map. The bar was divided into a restaurant and bar on the first floor and a thorough underground building with the title of taps. The previous resident painted most of the inside plane with a matte black paint (a wine bar with a dungeo n-like atmosphere was popular in a black era), and the building was settled with a fake stream and a wall. I had no chance to think about this, but at this time I had no imagination.

The frenzied atmosphere was redolent of the opening months when customers would leave their tables with bottles and glasses and exchange wines with fellow drinkers. It was perhaps this aspect of Terroirs that I loved most, the sensation of wine discovery and informal sharing.

They opened Terroir in late 2008. The spacious restaurant on the first floor had a now-great L-shaped zinc bar at its centre, with two tiers of seating. A small kitchen in the galley, equipped only with a tablet and something, served up a huge amount of food. In recent years, the décor has developed organically, with bottles bearing colourful labels symbolising natural wine (empty, of course!), window grilles and cornices, wine paraphernalia scattered around every corner of the restaurant, and a glittering, wall-to-wall gallery of specially photographed images of the good, bad and sometimes ugly representatives of the natural wine world. The cosy basement opened in 2009, initially sourcing from the top floor, and for years events and private parties have been held here, and there's even a movie screen. On both floors, the food is simple and seasonal, steeped in the bistro spirit. Terroir's homemade pork move terrine was a staple (the recipe was written in chalk on the entrance cabinet), and duck rolls were made with live fat. Another obligatory dish was the aforementioned anchovies, sweet oil, onion rings, and toast. Cantabrian caviar! And nom de beurre! What was the name of this salty French oil? So seductive that buyers hardly bothered to spread it on bread.

The wine list of 450 items was of course excellent (so to speak), covering all the world's regions without fear or preference, but also divided further by region in France and Italy, where a magnificent section was created. Orange wines received a lot of attention, with a special corner, national NATAs and many magnums. The proposals by the glass were constantly changing, and bottles were opened in the spirit of coppinage. In the last week before the second complete closure of 2020 (generally the last week of trading), Terroir opened its cellars, unearthed its treasures, and joyfully distributed wines from Millières, Auvernois and Berneau, among others, with a close margin. The enthusiastic atmosphere was similar to the first months of its opening, when customers left their tables with bottles and glasses to exchange wines with colleagues. This is probably what I liked most about Terroir: the feeling of discovering wines and living the experience informally. Terruar's wine philosophy was pure and simple:

The varietals featured in this list come from stable vineyards, organic or biodynamic vineyards, and master farmers who run their wineries with minimal intervention. Most of the time, the work on the farm is laborious, often with horses, there are no tractors, and all the grape collection and sorting is done by hand. Productivity is low, mostly from old vines. Fermentation is generally done with wild yeasts, and some wines are made without added sulfur dioxide. The style of the wines is, as a rule, light-medium, fresh (even refreshing), spicy, delicious to drink, but even better when paired with food. Our goal is to present wines that reflect to the fullest extent the origin of the grapes, the nature of the grapes, and the personality of the vineyard.

Yes, Terruar is written on the label. Or on the door box.

... the aroma of Burgundy and French sauces, and the arrival of a thin napkin and a long roll, slammed at the door of the inner man as a welcome guest. Three in a Boat - Jerome K. Jerome The terroir was all this. In addition to the aroma of Burgundy. The smell of French sauces. I don't know about the clean napkins. But the long rolls. Yes.

The adventurous, high-end, inexpensive wine list was a key ace in the hole for opening a restaurant, but the food was anything but pretty. Eric hired Ed Wilson, formerly of Galvin and Wolseley, to bring his own earthy French bistro wine parlor to the restaurant. The food was hearty and meaty: Montaler sausage with lentils, the aforementioned pork and pistachio terrine, steak betto with pan-fried caramelized onions, Christian Parra's boudin noir, and Italian raw minced meat flavored with rosemary. There were plenty of other dishes that blemished, including his brand of French fish soup, "piprad basques," fried chicken cooked with 50 cloves of garlic, a gigantic fried turbot for two, and a grilled artery of waharin with fresh potatoes and ham. We jokingly called it "food to eat," but that was due to the unique fact that it was ordinary, nutritious, and necessary. It was great to sit in the bar with a plate of warming chestnut soup, washed down with a glass of muddy domestic Gamay. If you had been eating, chewing and enjoying chestnuts all night, they would be happy for you, too.

Most critics were generally very affectionate, and realized a domestic philosophy terroir that was also at odds with the best concepts. The wine flowed like a river, the eda was generous and necessary, the restaurant throbbed with philanthropy and reigned in cheerful semios.

And the wine was equal parts conversation and entertainment.

Max Allen wrote a laudatory note in Gourmet Traveler:

"I sit in a cellar bar near Trafalgar Square, looking at my precious wine glass. It looks... a little strange. Cloudy, like pond water. The color? Not snowy white, not red, not pink. Definitely orange.

But the taste? Wonderful. Smells like autumnal country hedgerows, old improved apples, and creamy. Yes, let's have another glass."

Once upon a time, about the best lover.

Nigel Sutcliffe, who previously ran restaurant "The Fat Duck", was there the first year that Terroir was blooming uphill. Here is his note on the course, which lasted from noon to midnight with a special maintenance in the evening:

"Terroir days in early 2009. The space was a sensation, the hottest gastronomic ticket in the metropolis, but they were difficult to navigate.

That day was the London Wine Fair, and the restaurant was generally lively, even by his personal standards. More than 150 people came for lunch, and the hustle and bustle continued after the meal.

Terroir's cellars are full of Georgian courts.

By half past 10, the restaurant was full again, with the large crowd from the ensuing wine fair mixing with the large crowd from the pre-theatre session. In an uplifting atmosphere, the devout and the understanding intermingled in a fascinating way, some clearly realizing that the wine skills were a "revelation," some with mixed emotions, some clearly shocked, and those who were not so well were very surprised by the collective false casualness, the dare to ration the land, the "take it or not" wine.

The queue was getting longer and longer. I went outside to check the crowds, and sure enough, if the crowds cleared before the session started, there would be space immediately.

Two large young men pushed their way through the crowd (they had booked a table) and sat them in the restaurant just across the aisle. After exchanging greetings and food, I brought them a "starter pack" to cheer them up - Cervelle de Canout pâté (a sauce with cottage cheese from Lyon), Marcona almonds, and a bottle of Franz Saumon's Montlouis Mineral+.

I turned to Ed (head chef Wilson) and informally explained that I was incredibly busy. He smiled and nodded and was about to reply when suddenly one of the three gentlemen shouted in a heavy French accent: I mean, why all this fuss, devil, this man is my godfather, why are you here!

His eye was caught by a photo of famous Lyonnaise 3* chef Paul Bocuse. Sous-sous-ed Pascal began assembling a gallery of "gastronomic heroes" on the far wall. Bocuse was the first portrait to grace the place (it's definitely the second!), and each time Terroir was designed on a whim, without a budget: for example, he framed and cut out pictures of famous French comedians from magazines like Pinon to decorate Ghent's door, hung a heady absinthe fiend in the cellar, and eventually covered the walls with pictures of spinners and well-dressed winemakers posed with corks and bottles to represent their profession.

Once, while checking the bathroom and tidying up, I discovered an unfamiliar framed painting on the wall. I wondered when (and why) it had been bought, and it turned out that someone had torn off the back leaf, stolen the 50 sheets of French Mark that had been in the frame, sealed it up and hung it again!

Anyway, we gave our French guest from Baucas a mini-tour of the terroir, and Ed explained the origins of the posters and knick-knacks. Afterwards, we showed him over to our friends. We were looked after by Florian, a young sommelier with a good knowledge of natural wines (he used to run a small wine importing business), who immediately recommended a Pouilly from Domaine Valette.

A delicious bottle of Morgon Côtes du Pie from Foillard was still ripe for drinking, and I recommended a few small plates: snails baked in herb butter on sourdough toast, smoked eel with celery remoulade, venuschés on a plancha, and the now almost famous Cantabrian anchovy dish.

Fueled and refreshed, the conversation became even more cheerful and loud laughter rang out. Every time we approached our table, a cheerful friend would present a gastronomic situation to us.

The restaurant was full, but the queue never stopped and Mariam (the manager) was smiling happily at the entrance as if she was letting anyone who was thirsty come to our little gastronomic fair. The terroir was almost swaying.

A table of three ate almost all the food they were given and made a serious mistake with the wine list.

A reddish Burgundy, pork and pistachio terrine, bacon. Bottle of Loire turnip franc Morteau sausage with choucroute, baked quail with lentils and caramelized shallots Bottle of Bordeaux Second Bordeaux cheese selection

At this point, I had to work hard around the room, directing the guests to the end of the banquet so they could run to the proper feast.

Returning to the friendly gourmet's table, one of the men asked if it was possible to order more cheese and pay the bill at the same time. He sat down, thanked me warmly for a wonderful evening, reassuringly noted Florian's extensive wine knowledge, and walked towards the exit with his friend. I asked him if he would join me in arresting Mr. Bocuse's godson.

He answered:

Suddenly, I was struck by a frozen feeling that appeared when I drank wine at least once. As soon as it was, I kept drinking a glass.

A friend like our Bible has already passed the expiration date. He definitely didn't like this idea, for example, pouring his personal glass or throwing a bottle on the sideboard through the entire restaurant. Fortunately, the bottle was still filled up to on e-third, and Klatoret was still flooded as a minimum of three meals.

It is quite difficult to pay a 20 0-pound dinner and a cleaning fee for more 50 pounds, completely love this person, do not make a noise, and escort to the outside of the store without making a fuss.

Because the conversation with him was very interesting. I'm doing this because I'm a French. I basically noticed that this was not the case, he wasn't drunk, but we were overwhelmed.

After paying, we headed to the door. With a long matrix, when we are slowly going up the stairs, a friend looks back, shouts, spits out my personality, and a goodbye from the escalator (he is still my wine glass (he is still me). I thrown it on my shoulder (hitting) to the hall through my shoulder.

The restaurant was wrapped in silence in an instant. At that time, ED pushed us out of the restaurant with a new tension and said: "The gentleman sent a personal fist to the ED personality, and the door closed.

"Thank you, Ed, but I thought there was no problem there," he said.

"Maybe so, but if you don't know, we're still full and the service is forever to hell."

Yes, Telers is faster than wine, love and blood secondary educational institutions. Bloo d-free wine, dedication, unnecessary blood and wine can be provided at the same time or alternately. However, we cannot provide dedication and blood without wine. Wine without failure. They are all wine. < SPAN> He answered:

Suddenly, I was struck by a frozen feeling that appeared when I drank wine at least once. As soon as it was, I kept drinking a glass.

A friend like our Bible has already passed the expiration date. He definitely didn't like this idea, for example, pouring his personal glass or throwing a bottle on the sideboard through the entire restaurant. Fortunately, the bottle was still filled up to on e-third, and Klatoret was still flooded as a minimum of three meals.

It is quite difficult to pay a 20 0-pound dinner and a cleaning fee for more 50 pounds, completely love this person, do not make a noise, and escort to the outside of the store without making a fuss.

Because the conversation with him was very interesting. I'm doing this because I'm a French. I basically noticed that this was not the case, he wasn't drunk, but we were overwhelmed.

After paying, we headed to the door. With a long matrix, when we are slowly going up the stairs, a friend looks back, shouts, spits out my personality, and a goodbye from the escalator (he is still my wine glass (he is still me). I thrown it on my shoulder (hitting) to the hall through my shoulder.

The restaurant was wrapped in silence in an instant. At that time, ED pushed us out of the restaurant with a new tension and said: "The gentleman sent a personal fist to the ED personality, and the door closed.

"Thank you, Ed, but I thought there was no problem there," he said.

"Maybe so, but if you don't know, we're still full and the service is forever to hell."

Yes, Telers is faster than wine, love and blood secondary educational institutions. Bloo d-free wine, dedication, unnecessary blood and wine can be provided at the same time or alternately. However, we cannot provide dedication and blood without wine. Wine without failure. They are all wine. He answered:

Suddenly, I was struck by a frozen feeling that appeared when I drank wine at least once. As soon as it was, I kept drinking a glass.

A friend like our Bible has already passed the expiration date. He definitely didn't like this idea, for example, pouring his personal glass or throwing a bottle on the sideboard through the entire restaurant. Fortunately, the bottle was still filled up to on e-third, and Klatoret was still flooded as a minimum of three meals.

It is quite difficult to pay a 20 0-pound dinner and a cleaning fee for more 50 pounds, completely love this person, do not make a noise, and escort to the outside of the store without making a fuss.

Because the conversation with him was very interesting. I'm doing this because I'm a French. I basically noticed that this was not the case, he wasn't drunk, but we were overwhelmed.

After paying, we headed to the door. With a long matrix, when we are slowly going up the stairs, a friend looks back, shouts, spits out my personality, and a goodbye from the escalator (he is still my wine glass (he is still me). I thrown it on my shoulder (hitting) to the hall through my shoulder.

The restaurant was wrapped in silence in an instant. At that time, ED pushed us out of the restaurant with a new tension and said: "The gentleman sent a personal fist to the ED personality, and the door closed.

"Thank you, Ed, but I thought there was no problem there," he said.

"Maybe so, but if you don't know, we're still full and the service is forever to hell."

Yes, Telers is faster than wine, love and blood secondary educational institutions. Bloo d-free wine, dedication, unnecessary blood and wine can be provided at the same time or alternately. However, we cannot provide dedication and blood without wine. Wine without failure. They are all wine.

Over the years, there have been some great people who have sipped wine at the bar, experienced the booze, experienced everything bottled: Max Bichon, who was steered by the man in green, the French horn and the big-boned man, and who worked on Gergovi (Victory) as a result; Lennart Katsch and David Courson, who opened Pearl (Remedy); Margot Obry-Sharratt, who created Naughty Piglet with her husband and then wasn't shut down by Sir Lloyd Uber (a well-known fanatic of natural wine); Damiano and Alex of Brown, whose brains (and brains) have since become Tutto Wines; another Alex and Basil, who merged to create their own import company wine under the bonnet and opened 161 Kirkdale; and past chef Sandy Jarvis, who now works at Culpeper in Spitalfields and The Green in Crekenwell (among others), and sous chef Pascal, who runs the beef at Pompette in Oxford. And keep in mind that I haven't mentioned some of the older terroirs, but you know who you are.

• First Chief Terroir (and today's Brown Chef) Ed Wilson and Tom Love of Matassa
• If Terroir and his ideas had gone beyond natural wine, he would have been captured by others in the near future. Soho's Duck Soup and similar establishments Sparkling Plateau and Scab in Brighton and 40 Maltby Street in Bermondsey have become familiar spaces for lovers of good food and real wine. And now there are countless spaces with a great culture of natural wine, not only in London but in the UK. They are called the "small bar phenomenon", with incompatible furniture, exposed brick and white walls and long bars in perfect harmony! This is about people, about facts that are in bottles and records!

For the young life of terroir, terroir was like a natural castle in which all kinds of movies were screened. These were Jonathan Nositor's "Natural resistance", "At least 4 Gurgia He inherited the Supra; he was an invited chef in Melbourne EMBLA, Paris Le Verre Volé, Barcelona's Bar Brutal and Brooklyn's For Horchmen in another spectacular international bar. It was a witness to take over the control of the plate; I took over almost all of the beautiful Vinelon in front and subsequent parties on behalf of real wine fair and RAW; captured individual grapes and captured individual grapes. Execute the tasting session held on a specific theme every week. .. ..

The lock-ins are/were a thing of legend. Terroirs fed and wined people from all over the world, and became known all over the world. We feel incredibly proud to have been part of its history.

In a more crowded wine world, terroir has the opportunity to survive to survive. Cooking and wine are likely to be fuel, but going to a restaurant is also an entertainment. Immediately after obtaining a positive acquisition, such as discovering and praising the reaction of the critic, he made a line for buyers to enter, but he did not sit for this (there is no chance for this), but wine glasses. Push various cheese and snacks into this closed standing space for the privilege of arrest. These were cheerful, STOPUDY era. Transactions were more loved by terroir. When I entered the restaurant, I noticed that three best restaurants and sommeliers were sitting on a separate table, drinking wine, and biting terrine. Heston Blue Mental, Angela Heartnet, Pierre Coffman, and others have come to our production. These factors seemed to me that terroir was instantly immortal.

For a while, it was a space where I met one of my friends and started talking to a stranger. I remember that when I was sitting in a crowded bar, I basically noticed that people were connected with him in one division. The universe of natural wine can be easily surrounded!

Eric and Day at the 2017 terroir exhibition

Terroir was not just a perfect space to eat and drink, as we were torn every time we became a few. It is still a meeting space where you can meet Viniron, spill his wine, and gain dinner with one of the natural wine "hero".

The perfume of the wife of Verner Haisenberg, Niels Bora, and Bol Margreta is seen through their death, trying to answer the question of Margreta at the beginning of the play, "Why was he (Hiisenberg) came to Copenhagen?" 。 They play the remaining part of the "Toucal" play in the experience, expose themselves, discuss and deny the doctrine. Gisenberg shakes everything, but in the end, he realizes that the answer may only be once. He began to get close to the natural sight of wine bar.

Two unforgettable actions in the wine bar

When Overnowa / Huyon arrives in Terroir

In my experience, most of the wine dinner is a formal event that is colored in glittering glass tableware and luxurious napkins and immersed in a paid ecstatic atmosphere. Gastronomy has something more important than the furnishings on the table and the gods. Serious and good personality, that is actually a preparing event and joy.

This was definitely love beyond generations. Pierre Overnoa was occasionally born, and Emmanuel W o-yeon played an I pad from putty to a 6-yea r-old baby with his family and friends. For us, this was an advantag e-not only the fact that the fault was very indecent, but also the rare value (when this is valuable), it is actually Pierre. Because of the fact that Manu is welcomed, it is not a true craftsman, not the limit, but the limit. Our restaurants are in order to provide us in response to the truth they provide when we come to the gues t-this work is actually special. This drawback is that they are not made up of makeup, are extraordinary, have drawbacks, are sensitive to crops, and are immersed in their own space. And this is their reputation. This is living with wine, and as a result they surprise you every day. Both Pierre and Manu talk about wine. In fact, you will not feel the obligation to blame the specific error of the unconditional standard. < SPAN> The perfumes of the wife of Verner Hisenberg, Niels Bora, and Bol Margreta are asked by Margreta at the beginning of the play, "Why Hisenberg (Hisenberg) came to Copenhagen?" Can be seen through. They play the remaining part of the "Toucal" play in the experience, expose themselves, discuss and deny the doctrine. Gisenberg shakes everything, but in the end, he realizes that the answer may only be once. He began to get close to the natural sight of wine bar.

Two unforgettable actions in the wine bar

When Overnowa / Huyon arrives in Terroir

In my experience, most of the wine dinner is a formal event that is colored in glittering glass tableware and luxurious napkins and immersed in a paid ecstatic atmosphere. Gastronomy has something more important than the furnishings on the table and the gods. Serious and good personality, that is actually a preparing event and joy.

This was definitely love beyond generations. Pierre Overnoa was occasionally born, and Emmanuel W o-yeon played an I pad from putty to a 6-yea r-old baby with his family and friends. For us, this was an advantag e-not only the fact that the fault was very indecent, but also the rare value (when this is valuable), it is actually Pierre. Because of the fact that Manu is welcomed, it is not a true craftsman, not the limit, but the limit. Our restaurants are in order to provide us in response to the truth they provide when we come to the gues t-this work is actually special. This drawback is that they are not made up of makeup, are extraordinary, have drawbacks, are sensitive to crops, and immerse themselves in their own space. And this is their reputation. This is living with wine, and as a result they surprise you every day. Both Pierre and Manu talk about wine. In fact, you will not feel the obligation to blame the specific error of the unconditional standard. The perfume of the wife of Verner Haisenberg, Niels Bora, and Bol Margreta is seen through their death, trying to answer the question of Margreta at the beginning of the play, "Why was he (Hiisenberg) came to Copenhagen?" 。 They play the remaining part of the "Toucal" play in the experience, expose themselves, discuss and deny the doctrine. Gisenberg shakes everything, but in the end, he realizes that the answer may only be once. He began to get close to the natural sight of wine bar.

Two unforgettable actions in the wine bar

When Overnowa / Huyon arrives in Terroir

In my experience, most of the wine dinner is a formal event that is colored in glittering glass tableware and luxurious napkins and immersed in a paid ecstatic atmosphere. Gastronomy has something more important than the furnishings on the table and the gods. Serious and good personality, that is actually a preparing event and joy.

This was definitely love beyond generations. Pierre Overnoa was occasionally born, and Emmanuel W o-yeon played an I pad from putty to a 6-yea r-old baby with his family and friends. For us, this was an advantag e-not only the fact that the fault was very indecent, but also the rare value (when this is valuable), it is actually Pierre. Because of the fact that Manu is welcomed, it is not a true craftsman, not the limit, but the limit. Our restaurants are in order to provide us in response to the truth they provide when we come to the gues t-this work is actually special. This drawback is that they are not made up of makeup, are extraordinary, have drawbacks, are sensitive to crops, and are immersed in their own space. And this is their reputation. This is living with wine, and as a result they surprise you every day. Both Pierre and Manu talk about wine. In fact, you will not feel the obligation to blame the specific error of the unconditional standard.

The chef Michael created five types of dinner blended with eight types of wine (four of which were provided by Manu and Pierre). Michael proudly destroyed the bottle of Van Jone with his own terrine and square ingredients in order to give the truth of this gastronomic story to affirm wine! The dishes were specific and nutritious, and wine was wandering modestly. I do not actually follow these two explanations. Of course, it develops slowly. Whether it reaches a perfect temperature in a glass, responds appropriately to a specific amount of air, or the outer shell melts and the inside of the inside will be exposed. Savanine and Cartoon have a scal of reduction, and then the veil in contact with the louder is skipped, and the fruit begins to be "yellow". For example, you don't feel sour in front of your mouth, like a white wine Ganevat. Here, the sourness is in the middle, and the warmth and minerals are mixed.

Paul Winc h-Ferm / Photographer