Bin Delivered Club Case Notes December 2015

Bin Delivered December 2015

Sparkling Wine

Val D’Oca Le Rive Di Colbertaldo Valdobbiadene Prosecco Superiore DOCG Extra Dry 2014, Italy £13.50 2 bottles
One to pop open on Christmas morning if you are inclined! This Valdobbiadene Prosecco Superiore is impressive, fresh and beautifully dry, with plenty of rich flavour and structure. It is a pure expression of Prosecco made from the best quality, hand-harvested Glera grapes, grown on the steepest slopes of Colbertaldo, North East Italy. Soft, appley and floral with a fine pearly mousse and deliciously lingering finish.
Price with wine club discount: £12.15

Red Wines

Château Dallau Bordeaux Supérieur 2012, France £11.50 2 bottles
Clarets find there way in to many a shopping bag in the run up to Christmas and is drunk with Christmas feasts, be it Turkey, Goose, Roast Beef, Hard cheese or just on its own, the Claret has its traditional place at Christmas and we like it there (even if we don’t always pair it with its perfect foodie partner). This right-bank Bordeaux Supérieur is a great value, well-rounded blend of 75% Merlot, 20% Cabernet Sauvignon and 5% Cabernet Franc, cassis aromas prevail, red and black fruits layer with spice and smooth tannins. To be enjoyed as you see fit!
Price with wine club discount: £10.35

Domaine de la Rocaillère Beaujolais Vielles Vignes 2014, France £10.50 2 bottles 
In between the indulgence of Christmas and New Year’s day you may very well be in need of this lighter, easy-drinking Beaujolais to pair with your ham and turkey leftovers. Vincent Fontaine’s 70 year old Gamay vines produce fruit with bags of concentrated flavour and character. Youthful, refreshing and luscious, bursting with ripe strawberries and aromas reminiscent of fruits of the forest. Fontaine and his team have achieved a quaffable Gamay which combines juicy fruit, fine tannin and suppleness.
Price with wine club discount: £9.45

Charles Smith The Velvet Devil Merlot 2013, Columbia Valley, USA £13.50, 1 bottle 
Such a favourite at our Christmas tasting that this little devil had to be part of the December case selection. It should be the comforting bottle that you enjoy in the aftermath of Christmas preferably beside a roaring fire. Winemaker, Charles Smith (also known for Kung Fu Girl Riesling) succeeds once again in making an approachable, varietally pure, desirable wine.  Dark and juicy Merlot (93%) fruit rub shoulders with the cedar and tobacco from the Cabernet grapes and all wrapped in thick velvet, a satisfying drop and a new world contrast to our traditional Claret.
Price with wine club discount: £12.15

White Wines

Château de Cérons Graves Blanc Sec 2012, Bordeaux, France £15.50 1 bottle 
Husband and wife team, Xavier and Caroline Perromat, took the bull by the horns in 2012 when they took over the family estate in the Cérons appellation, Bordeaux. Instantly faced with challenging weather patterns demanded meticulous vineyard work to ensure the grapes reached optimal maturity. The hard work payed off, ripe Sauvignon Blanc, Sémillon and Sauvignon Gris varieties were blended to produce this aromatic, dry white, with citrus, floral, mango characters and silky texture. A nice bottle to have in the wine rack over the festive period pairing well with shellfish,  seared scallops or even lobster.
Price with wine club discount: £13.95

Emiliana Reserva Riesling 2012, Bio Bio, Chile £8.00 2 bottles
It’s always nice to add a bit of spice to Christmas, an asian style-dish with plenty of lime and ginger can mix things up nicely and what better wine to accompany the meal. This aromatic, off-dry white delivers flavour, structure and fabulous value. Well-established and substantial wine producers Emiliana are masters of Organic and Bio-dynamic viticulture taking due care in the vineyard and winery. Emiliana chooses to leave this wine on its lees after fermentation, working it to enhance body and aromas. The result is zesty, mineral and rich with a slight petroley aroma, characteristic of the grape variety. If you don’t fancy the spice, you can always serve this with smoked salmon nibbles drizzled with fresh lime.
Price with wine club discount: £7.20


Gutierrez Colosia Fino, Jerez, Spain £7.50 1 bottle
Before you tuck in to nutty nibbles make sure you have this crisp dry style sherry, with flavours of nuts and dried fruits, nicely chilled and at the ready. You may not be a sherry drinker but give this a whirl, it delivers a welcome freshness and partners perfectly with those naughty but nice salty nuts.
Price with wine club discount: £6.75

Sweet Wine

Campbell’s Ruthernglen Muscat NV, Ruthernglen, Australia £13.50 1 bottle
With the traditional Christmas pudding, it had to be none other than this Ruthernglen Muscat. This divine combination is a must, the fresh raisin aromas and the rich and luscious fruit palate of this fortified wine both mirror and enhance this festive pudding. If you’re skipping the pud, for some crazy reason, don’t miss out on the Muscat… it goes fantastically sipped alongside a good coffee too.
Price with wine club discount: £12.15

As a little thank you to all our Club Case supporters we have popped together this case of 12 wines to the value of £137 before discount, a little more than the usual total cost, however the Bin Delivered case price (after discount) remains the same, a great value £110 (£120 Delivered Nationally). It must be Christmas, enjoy!




Christmas Crush – Padstow Christmas Festival in brief.

Padstow Christmas Festival 2015…what can we say except WOW!

The team behind this celebration of all things food and festive excelled themselves this year.  I wouldn’t have thought it possible for us to have been busier than last year but we were…much, much busier.

Thursday, normally a relaxed run in to the festival, launched with a bang from the outset with vast queues forming at the festival marquee eagerly awaiting the metaphorical cutting of the ribbon!  It proved to be a brisk day for us but it was as nothing compared to the crowds that descended on Padstow on the Friday!

I’d like to think that it was the promise of me leading the Christmas carols for the first time that drew the crowds to us on Friday evening (thank you to all who attended and joined in by the way) but I suspect it was the mild weather, mulled wine and the fabulous fireworks that pulled people in.  Quite simply we were mobbed – I’ve never experienced a day like it at BinTwo.  It was busy (off the scale really) and, despite doubling our staffing levels, we couldn’t always serve everybody as quickly or as well as we would have liked.  More on that later.

Saturday was as busy but without the massive surge of people that we saw on the Friday evening.  A hugely entertaining day on all sorts of levels only enhanced by the presence of our good friend Mark Hellyar from Chateau Civrac running an impromptu wine tasting at BinTwo.  Mark hit on the excellent idea of asking some of our favourite big named chefs from the festival to match a recipe to his wines.  Clever lad.  I’ve pasted the links below – there are some cracking matches in there.  Give them a go!

Rick Toogood’s Mussels, clams and lemon grass broth matched with Chateau Civrac Wild White 2014.

Paul Ainsworth’s Ox cheek casserole matched with Chateau Civrac 2006.

Emily Scott’s Flourless orange and almond pudding matched with Chateau Civrac Late White 2012.

Andy Appleton’s Risotto Primavera matched with Chateau Civrac Wild White 2013.

Nathan Outlaw’s Brill with brown shrimp and griddled leeks matched with Chateau Civrac Wild White 2013.

The Sunday was merely as busy as we would expect on a regular Saturday on August bank holiday weekend so nothing much worth mentioning really…

So what did we learn from this, the busiest weekend in the 12 year history of BinTwo?  I’ve been mulling it over and have come to two conclusions:

Firstly we need to find some way to be able to offer a basic bar service out on the terrace next year to reduce the crush inside which, at times, led to a human traffic jam of epic proportions.  Although the ingenuity of people to squeeze into impossible gaps within our cosy shop was impressive to behold…but not to be repeated.

Secondly the weekend served as a reminder that our customers, yes you dear reader, are a truly fabulous bunch.  As I’ve written in a previous post about our opening hours, when BinTwo is in full swing it feels like we’re hosting the coolest house party in town.  Lots of different groups, individuals and couples walk through our door and before long they all become part of the family – budging up to make room for newcomers; talking, laughing and generally enjoying a great time together.  Genuinely, from the bottom of my heart, it’s a joy to watch and be part of.  At times over the festival weekend, when we were at our busiest, there would have been every reason for our customers to become impatient.  But, great bunch that you are, you could see what was going on, you could tell that we were working at our limit and you redefined what patience and good humour means.  I guess that’s why you’re our sort of people.  Thank you.

There were only two exceptions where customers displayed what frankly amounted to pretty rude behaviour directed towards our rather lovely staff.  I mention it only because it serves to throw into sharp relief how very lucky we are with the overwhelming majority of you – when we get someone who’s less than pleasant they stand out like a particularly nasty spot on the end of an otherwise lovely nose.

So to those of you who seem to love our little place – well the feeling is most definitely mutual.  Thank you for your continued custom, your good humour, your support and for being very much our kind of people.  Merry Christmas and a Happy New Year to you all!


Stirring things up…

Friday 11th December was our very first cocktail night here at BinTwo and, judging by the fun that was had by all, I suspect it might become a regular feature!

Huge thanks to Mark Ramage from South Western Distillery for showing us what can be achieved with Tarquin’s Gin, Cornish Pastis and a touch of magic.  Mark took us on a journey of muddling, mixing, stirring and vigorous shaking to produce some old school classic cocktails plus a few imaginative innovations:  we all love G&T but you’ve not lived until you’ve tried Mark’s G&Tea.

Intrigued?  Then read on because we’ve published the recipes below for all you sorry souls who couldn’t make it.  If you follow this link then we’ve also produced some natty little recipe cards BinTwo Cocktail Cards

On the night we kicked off with a classic French 75 – a mix of gin and champagne – so a bit of a BinTwo signature drink really.  Enjoy!



French 75French 75

12.5ml lemon juice

5ml sugar syrup

25ml Tarquins gin


So this is really the champagne equivalent to a Tom Collins (just subtracting soda for sparkling wine – we used Camel Valley Brut. Perfect!)

In a shaker add the lemon juice, sugar syrup and Tarquins gin and shake with ice then strain into a chilled champagne flute.

Finally top with Champagne or sparkling wine and garnish with a lemon twist.


cornish pastiche


A Cornish Pastiche

25ml shot of Pastis

½ Lime

Handful of mint

100ml Apple juice

Another build cocktail (meaning built in the glass) and a really decent way of introducing Pastis.

Take half a lime and quarter it then put into a glass, add a handful of mint and muddle, then add a shot of pastis and top with ice and apple juice. Garnish with a sprig of mint.



G & Tea

SW Distillery logo50ml Earl Grey Tea

50m of Tarquins Gin

50ml of Grapefruit Juice

25mlt of lemon juice

12.5ml sugar syrup

Top with Tonic water

Like a posh iced tea, earl grey & grapefruit work so well together.

Brew a strong pot of Earl Grey Tea & leave to cool. In a cocktail shaker add the tea, gin, grapefruit juice, lemon juice & sugar. Shake with ice & strain into a tall glass filled with more ice.

Top with tonic water & garnish with a slice of grapefruit.

blackcurrant sour


Blackcurrant Sour

37.5ml Tarquins Gin

12.5ml Crème de Mure

Blackcurrants (can be frozen)

20ml Lemon Juice

Egg White

12.5ml Sugar syrup

One of my favourites! The egg white isn’t a ‘must’ but really adds for flavour and mouth feel. In a Boston tin add the blackcurrants and muddle with lemon juice, then add the egg white, sugar, Tarquins gin and crème de mure and shake without ice (this is called dry shaking) to fluff up the egg. Then add ice – re shake and strain into a chilled Coupe glass. Garnish with a lemon twist.



37.5ml of Tarquins Gin

18.75ml of Campari

18.75ml of Vermouth (Rosso)

Sugar to taste

Orange Bitters (not super necessary)

Brown Sugar

Garnish with OrangeNegroni


Classic gin cocktail (also worth noting that Tarquin’s Gin was voted the best gin in the UK by Campari to use in a Negroni). Though its origins are unknown, the most well-known account of its first invention is in Florence in 1919 where Count Camillo Negroni asked the bartender to strengthen his favourite cocktail, an Americano, by adding gin instead of the usual soda water

In a rocks glass add orange peel and brown sugar then muddle together, roughing up the orange and releasing all of the oils. Then add two drops of orange bitters and rinse around the glass. Finally add all of Tarquins gin, Campari and Vermouth then ice and stir to dilute. Finally garnish with another slice of orange peel.


Kate’s Amaretto Sour

37.5ml Tarquins Gin

12.5ml Amaretto (if you have a sweet tooth, do 25ml Tarquins and 25ml Amaretto)

12.5ml Lemon juice

12.5ml lime juice

Egg white

10 ml sugar syrup

In your shaker add all of the ingredients and dry shake (shake without ice) to fluff up the egg white. Then introduce ice and re shake then strain into a chilled Coupe glass and garnish with orange peel.



whiskey sourMike’s Whiskey Sour

50ml Whiskey (I would use a Bourbon as I think this works better but thats my opinion)

12.5ml lemon juice

12.5ml lime juice

Egg white

12.5ml sugar syrup


Obviously not one that features Tarquin’s Gin but we added it at the request of a BinTwo wine club member – it also happen’s to be Mike’s favourite.  Much like him it’s old school and all the better for it!

In your shaker add all of the ingredients and dry shake to fluff up the egg white (shake without ice) then introduce ice and re shake then strain into a chilled Coupe glass. Garnish with lemon peel.






Christmas Wine Tasting Shenanigans


And what a tasting it was! A huge thank you to all of you who supported our annual event on Saturday 21st November, attending and actively participating, I think most of you were persuaded to try the odd wine or two!

We thoroughly enjoyed the gathering with our ever-supportive and enthusiastic suppliers waxing lyrical about wines, vineyards, wineries and places of beauty whilst serving lashings of wine. Listening to the word on the street the atmosphere was buzzy and fun, just what we had hoped for.

There were some firm favourites on the day, to name a few…

Charles Smith’s The Velvet Devil Merlot 2013,USA £13.50. It’s all in the name! Unctuous smooth bottled dark fruits and cedar.

Domaine Ferret Pouilly Fuissé 2013, France £23.50, our 2015 terrace wine still proved incredibly popular, surprising new-comers and pleasing the tried and tested.

When it came to Sparkling wines the Val D’Oca Le Rive di Colbertaldo Valdobbiadene Prosecco Superiore 2013, Italy £13.50 went down a storm, a beautifully dry, flavourful fizz (We’ve got a few on the shelves just in case you didn’t get chance to sample it). Whilst at the other end of the scale Billecart-Salmon Champagnes greeted and delighted the crowd.

We’re looking forward to next year’s annual extravaganza, but in the meantime keep an eye out for more BinTwo tastings in the New year.

Wines We Love

Harriet’s first fabulous BinTwo favourite and what better choice for the festive season…

Been fighting the crowds with arms full of bags, wrestling with tinsel and getting tangled up in Sellotape? You deserve a treat!

How about an elegant, refined Bordeaux from a well-regarded Chateau? It is Christmas after all!

Chateau Deyrem Valentin Margaux 2010

Located just north of Margaux on the left-bank of Bordeaux, Chateau Deyrem is a small, family owned estate. Owned by the family since the 1920’s, Jean Sorge along with his daughters are dedicated to preserving the traditional ways of farming the land and making the wine the way their ancestors taught them.

This medium-full bodied Merlot/Cabernet Sauvignon blend is vinified in traditional cement vats before being aged for up to 15 months in 30% new French oak barrels. The result is a soft, smooth wine with a fine balance of acidity and tannins, giving great aging potential.

Fruity and rich with blackcurrant, ripe black cherry and earthy notes, this wine would be just perfect with a roast rib of beef or hard cheeses.

A wine that would certainly give many other prestigious wines from the region a run for their money at £30.50 a bottle or £27.45 to wine club members.