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Dry January

Dry January is the UK’s one-month alcohol-free challenge that allows people to begin the year with new drinking habits. Alcohol Change UK, the charity behind this project, launched the campaign in 2013 because a quarter of the British population was drinking above the NHS recommended daily allowance, causing an average of 20 deaths a day from related illness.

What are the medical benefits from Dry January?

According to Richard de Visser, a scientist leading his researches at the University of Sussex, an alcohol-free month would have many benefits on your body which knows no hangover, dehydration, or sorehead anymore. Your liver and your digestive health would be improved.

71% of participants would sleep better, 67% have more energy, 58% lose weight and 54% have a better skin. Participating to this abstinence month would also reduce diabetes and cancer risks and lowers cholesterol.

However, Dry January has some limits and isn’t the solution to all the alcoholism problems. It is more fitted for those who want to take care of them, or should cut back a bit with overconsuming alcohol but have relatively low health risks. Even considering only the volunteers in this experiment, the benefits are biased because the participants often make other lifestyle changes at the beginning of the year such as eating better or exercising again…

What about the social point of view?

Alcohol has a significant role in our lives and represents a way to celebrate, socialise or relax. But nowadays, people are more and more willing to take care of themselves, by better consuming and limiting the excesses.

Dry January has become a real trend, so that this year, more than 4 million people decided to take part in the UK movement. In addition to health benefits, people can also make financial savings and realise that they don’t need to drink litters and litters of alcohol to have fun. In the long term, 80% of the participants succeed to keep their good habits and reduce their alcohol consumption during more than 6 months. They’ll improve their consumption by consuming less alcohol but with a better quality.

What is One To Wine point of view?

You can find alcohol-free reds, whites, rosés or sparklings on the market, but unfortunately the process that takes alcohol out from a regular wine is very aggressive and damages the wine. The result is often too bland or sweety.
Dry January is part of a current of action whose goal is to think about consuming better. That doesn’t only mean to consume less, it is above all to consume sustainable products. Sustainability is one of the most important current issues and One To Wine is very implicated in it.
We promote French and Italian small and independent winemakers all applying a sustainable approach that respects soils and biodiversity. Drinking selected good wines is a way to better consume and to protect the planet and ourselves.

You can trust our expertise on that, and please feel free to use our Wine Searcher on our website to find the wine that will best suit you.

The Vegan Wine Complexity

You may at first have asked yourself : “Well, isn’t all wine vegan by definition?”. 

To this question, we must answer: no! It is a bit more complex than that and, to be frank, depending on the definition given to ‘vegan’, the majority of wines isn’t! 

But why? Afterall, isn’t wine just made out of grapes? 

The difference between the usual wine and vegan-friendly wine stands in three points: clarification, vine treatment and soil plow. 

  •  How the wine has been clarified. 
  • What is this “clarification” then? 

The clarification is the process that helps removing material -that makes the wine cloudy-, while still in the cellar.  

This process is the main reason why all wine isn’t vegan.  

The clarification usually involves the use of animal-based products such as casein, fish glue and yolks.  

Nowadays winemakers are looking into different ways to clarify the wine. 

  • How the vine has been treated. 
  • The “preparation 500” in biodynamic system  

This is another reason why vegans don’t drink non-labelled vegan-friendly wines. 

Why? Because it involves cow’s horns and excrements to make an environmental-friendly fertiliser. 

The process is easy: they take the cow’s horns and use it to put in the exscrements; then they seal the horns with the exscrements and leave it in the soil for about six months, from -November to April. 

The biodynamic system is the eco-friendliest way to treat your vineyard, but as you do have to rely on nature only, you need to breed cows, chicken and sheeps, so this is not vegan friendly.   

You can find more here: Preparation 500 (this article is in French but it explains how all the horns used are from cows that were killed for other reasons), and Preparation 500. 

  • How the soil has been plowed. 

In order to lower the CO2 emissions, some winemakers use horses to plow the ground, instead of heavy machines. This is also an example in which animal exploitation is used with good intentions in mind. 

  • Is “vegan wine” better than “normal” wines? 

First of all, the fact that you are using animals for any of the three points explained earlier has no influence on either the taste or the aromas of the wines. However, most of the winemakers that tend to follow a strict vegan policy until reaching the labellisation usually do care about their vines and vinifications process, so in average, vegan wines happen to be better, even if this has no direct consequence. 

  • The vegan labelling 

To receive the stamp of vegan labelling, you have to go even further than your own practices, you have to go through all your sourcing process, including the glue used to stick the labels on your bottles, the ink used to print your cardboards as there might be some traces of albumin coming from pork blood. There are different associations and (controlling) organisations – such as the vegan society , Eve, PLAMIL Food Vegan Label,… – that can give you the stamp you need, but they will increase the taxes you’re paying if you start producing more since the subscription to the label is partly calculated also on the surface of the vineyard. The fact that a wine has the label on it makes sure that it is 100% vegan-friendly, otherwise, anyone could cheat. 

  • Which of our wines are vegan labellised?                        

Four of our winemakers are applying for the label and we selected the eight following wines: Château Dalmeran Bastide and Red; Domaine du Petit Clocher Rosé and White; Domaine Maison Sparkling; Bidoli Pinot Grigio, Friulano and Cabernet.  

  • Fun fact  

Many vegan wines do not advertise wine pairing with “vegan” food, but with meat/cheeses/fish… 

For example, look at this: Rhone Valley , Pinot Grigio . 

  • Legit pairings for vegans 

Light meals are best with a white wine, asian dishes with Riesling, spicy foods with Pinot Grigio and raw dishes with rosés. Italian reds go well with vegan pizzas or pasta while a full-bodied red wine from Bordeaux can be paired with richer dishes, such as chilli or mushroom stroganoff. 

Still, it is fun to experiment! And let us know if you find some new, exciting pairings! 

We suggest this site, as it has many pairing ideas and descriptions that will surely meet anyone’s needs.  

  • Our position 

We decided to focus on the environment first as we discovered that 80% of organic wines were treated with copper (this is not chemical products although highly polluting and toxic for the soil and underground water), we chose to go one step further and select producers that are not using copper in the vine treatment. 

Wsolely have very respectful winemakers, only few use eggs yolks to clarify and some are in biodynamic system therefore have a few cows, and some do use horses instead of machines to reduce their CO2 impact, so we took the position not to have only vegan wines, but also more CO2 efficient wines that cannot be vegan. 

We truly sympathize with our vegan friends and we would always follow the path of preservation of the environment aside of the respect of animals. That said, wine is all about sharing, so we invite you to discuss it around a glass of vegan wine.

An Urban Oenotourism Experience: La Route des Vins An event by One to Wine

After 4 months of organisation, we have finally released our “Big Event”!! We called it An Urban Oeunotourim Experience: la Route des Vins. The event was the occasion to celebrate our 3 years anniversary with all the people who have been supporting us since the begging and, obviously, the new ones. We are so grateful that everyone came and so happy that you enjoyed it a lot, considering the feedbacks we got! 

The event took place at the Brew coffice in Old street on Friday, July 5th from 6:00 pm till 11:00pm. All the One To Wine team and partners were present to welcome their guest for “La Route des Vins”.  

What’s a Route des Vins you might ask? Let me explain. In France, a “Route des Vins” is the main road going through a wine region or appellation, going from one estate to another. Doing a “route des vins”, by extension, became the term now used to describe a roadtrip in a vineyard to taste wine straight from local producers. It is this kind of spirit that we wanted to share during our event. This is the reason why (and also because we miss doing it as well 😉), we organised our very own “Route des Vins” touring around France from an independent winemaker to another. Thanks to the big help of our partners we did organise a great “Tour de France” of the wine producing regions with amazing food and wines pairings.  

How did it work?  

We decided to split the “Route des Vins” in 5 different stands where people would be able to walk from one to another and taste the food and the wine.  


Helped by our producers Jessica Ouellet and Pierre Wach who came directly from Alsace to present their wines. The attendees had the chance to taste 3 of the Wach wines and in addition, they had precious advices on how they produced it. 

Loire Valley and Bordeaux, paired with cheeses  

This second stand was presented by Eleonor From Cheezelo shop. During all the evening she explained how the pairings that Maxime and herself made are working. People were able to taste 4 wines paired with 4 cheeses such as a Généreux White from Loire Valley made by Domaine de la Grange with a Wooky Farmhouse Cheddar or a Prestigieux Red from Bordeaux produced by Château Fonréaud with a Bleu d’Auvergne. 

South West & Gaillac paired with canapés  

The third stand was held by Sophie from Elysia catering. Thanks to her participation to the “Route des Vins” our guests had the chance to taste different food and wine pairings. For example, a crepe cup filled with crab pâté & poached rhubarb with a white Chateau de Saurs, from Gqillac, or some cured meat roulade filled with spring vegetables and blue cheese, paired with a red Domaine de Brousse, also located at Gaillac. 

Languedoc & sparkling wines paired with madeleines  

The last stand was held by Hélène from Bisou les madeleines. She kindly provided us two “Bisou towers” (one savoury and one sweet) that were paired with wines from the Languedoc region and a Crémant. The paring was made by Maxime and Helene and she also created three exclusive flavours to be specially paired with the Crémant such as the cardamone and coconut madeleine and the almond and elderflower one

The blind tasting  

After having tasted those 14 wines, the attendees finished “La Route des Vins” by a trying a blind tasting. They had to blindly taste three wine, and then try to recognize which ones it was from the previous wines tasted earlier. Seven attendees did find the correct three answers, we organised a raffle at the end of the event to draw a winner and the lucky one went home with a bottle of Champagne. 

After all these wines tasted, our attendees spend time talking about it while enjoying the photobooths and the good music by DJ Rafik. 

We hope that everyone one had a good time and for those who couldn’t come, don’t worry plenty of other events like this are on their way! 

Mindspace tasting 101

For about six months now, we have been in partnership with Mindspace in Shoreditch that allows us to organise a wine tasting class in their open space once a month.  

The location :  

Mindspace is a friendly co-working space located in the heart of London’s fashionable area: Shoreditch. Located in third floor of a new modern building, Minspace offers a great view on the city. The space is elegant ad cosy with a very good decoration touch. 

The tasting class:  

Every month, for about two hours, Maxime opens 5 bottles of wine who really surprised him or just some he really enjoys. He will guide you step by step for a very sensitive journey by teaching you how to properly taste a wine. You will learn how to describe their colour, brightness and clearness and how to smell a wine and to taste it.  

After the tasting, everyone can ask all the questions they have about wine tasting, wine making or wine in general to Maxime. He is always more than happy to tell you all he knows about his fascinating job.  

Our last tasting class:  

The last tasting class was on May 22nd. 11 persons were attending to the class and for the very first time Maxime choose 3 wines from Domaine Wach.  

This 3 white wines are “ Grand Crus Riesling” produced the exact same way, on the same vintage, by the same winemaker but on 3 different soils which gives them different aromas and enhance the important of the terroir in a wine.  

Let me tell you a bit more about those wines.  

1 – Grand Cru Kastelberg 2014 

This bright and clear white wine has a green gold/ pale gold colour. It is a very complex and powerful wine with earthy aromas. You can smell chives and honey but also buttery aromas that makes you think of almond and pastries. When you taste it, you can totally find this buttery aromas.  

2- Grand Cru Wiebelsberg 2014 (won a bronze medal at the “Decanter World Wine Award “)  

This bright, green pale colour white wine has flowery and fruity aromas. You can smell peach, apple, grapefruit and cherry plum aromas with some honey as well.  When you taste it, you can notice that the acidity is dominant but you have also some bitterness and sweetness  

3 – Grand Cru Moenchberg 2014  

This dry white wine has a gold pale colour and it has a very clear appearance. In terms of aromas you can smell citrus fruit such as grapefruit, some exotic notes, such as mango and pineapple for a wine that is surprisingly opulent and with a nice structure on the palate.  

If you want to learn more about those “Grand Crus” who are just amazing to taste, join us to our upcoming event “an Urban Eonotourism Experience : la Route des Vins” on July the 5th at the Brew coffice in old street. In addition to taste more than 16 wines paired with some cheeses and canapés, you will have the chance to attend to a masterclass with Pierre Wach and Jessica Ouellet our wine-maker from the Alsace région.  

Don’t be shy and book your ticket online : https://www.eventbrite.com/e/a-urban-oenotourism-expercience-la-route-des-vins-tickets-63065188677?fbclid=IwAR3SW36V8mGyhvUunySGByjqd8tznaijn4OpNkRClXeYytdJiyD3vwHfnRY 

One to Wine at ” The best baguette 2019″

As you might probably have already heard – or read – One to Wine was present at and partnering with  “Best Baguette competition, the final”. This first edition, organized by French morning London occurred at Huckster restaurant, near Paddington, on May, 19th . More than 300 bread’s amateurs were reunited to enjoy some good baguettes with cheeses and wine, obviously! The purpose of the event was to enjoy some French treats but above all, to choose the best baguette in London from 4 exceptional bakeries 

The four finalists were:  

Olivier’s Bakery – Only present on the London’s markets since 2011, their breads and pastries are hand-crafted and baked daily with stone-ground flours from local mills. You can find then on the different markets like Victoria Park market, Fulham market, Marylebone market and the capital’s most renowned for the quality of its products: Borough Market.  

Maison Puget – After opening 4 bakeries in France, the French couple decided to leave the bread’s country to come in London to open a new bakery in 2018. Located in Notting Hill on Portobelo road, this typical French bakery offers every French treats from the baguette to the croissant, strawberry tartelette and baguette sandwiches (a Frenchie’s favourite lunch). All their products are home made with natural ingredients only.  

Boulangerie de Paris – Located in Uxbrige, this bakery wad founded in 2007 by 2 passionate sisters. All theirs breads are baked the old fashion way in a wood-oven. Working with sustainable and independent millers from France, this bakery provides products of quality.  

Paul Rhodes Bakery – Founded by former Michelin starred Paul Rhodes in 2003, they are now in London 2 Paul Rhodes bakeries one in Nothing Hill and one in Greenwich. The baker chooses to connect the French tradition with baguettes, tarte au citron, madeleine or croissant but also the British one, with shortbread, English muffin and the British favourite cake, the Victoria sponge cake.  

They all worked very hard to bake the best baguette and to present their special bread as well.  The jury were composed of James Curries (from the Youtube channel sorted Food), David Johnson (who is a representant of the French chamber of commerce in Great Britain) and Vincent Pavec (miller for Foricher company which, by the way, offered a tone of flour to the winner!). The jury had the chance to blind taste the different baguettes and special breads before choosing the winner. After a careful consideration, the jury decided to give the 2 prices to Maison Puget. But the public had also the chance to vote and they decided to give the public price to Paul Rhodes Bakery.  

This event was sponsored by Citroen UK, Foricher, Air Corsica, The French Comté, Le Hamper, Bisou les madeleines, So Choux, Cheezelo and, of course, One to Wine.  

On our side, we really enjoyed being part of this event, we had the chance to have a stand next to the other sponsors where the public tried our wines.  We proposed our Genereux red and white from the Languedoc’s region. We also were in the VIP space where we proposed our Champagne from Jacopé house.  

We can’t wait to be part of the second edition of the best Baguette in London. Who knows 😉!  

Wine and cheese paring ideas (Part II)

As we saw on our first article on how to pair red wines and cheeses, we are now going to give you some new ideas for white wine and cheese pairing.
Most of the time, and besides what the popular knowledge is, a cheese will be better paired with a white. In fact, on our tests with Cheezelo to find the best pairings for each of their cheeses 3 times out of 4 we will prefer a white than a red. This can first be explained on a structural level. The acidity of a white will clean your palate from the extra fat of the cheese, leaving a silky impression in mouth whereas a red will have the tendency to leave your mouth dry, out of salivation to clean your palate. On a second point, on an aromatic level, we will often be closer to the aromas of the whites: buttery, stray, flowery notes, than on the reds. Plus, the intensity being often way more discreet in whites, they tend to support the aromas of a cheese more than to mask it.

How to pair a dry white wine with cheese?

We will make here the distinction between the fresh lively acidic whites that are produced to be drunk on the primary aromas (fruity notes) and the oak-aged malolactic whites, made to be kept years and be tasted on the tertiary aromas. Regarding the young lively whites, we would more likely recommend them with soft cheeses such as a Camembert, a Brie or a Coulomier. Soft cheeses are matured for less than 1 month, so they are creamy and the tast is quite mild. A dry white wine with its strength will balance the softness of those cheeses.

A white wine that is a bit aged with a round palate and a buttery side like an old Burgundy Chardonnay will be rather paired with firm or semi-firm cheese. These cheeses are harder and aged for a longer time than soft cheeses (usually 12 months at least for a very firm one). Cheddar, Cantal, Gruyère and Parmigiano for instance are in this category of cheeses. The tertiary aromas will usually always be a match with the oxidative scents from aged cheeses.

How to pair a sweet white wine with cheese?

Sweet wine and cheese could be very difficult to pair but an easu truth is, a sweet wine is the perfect beverage with a Blue-Veined cheese like a Stilton. The strong, sharp and peppery flavour of the blue cheese has to be balanced by a wine with an exceptional and strong expression like our liquorish wine, The Ramandolo, made out of Verduzzo grape.

We hope that we gave you the will to make a cheese and wine party next week-end. Do not hesitate to contact us if you need more ideas of pairing or if you want to try one of our white wine !!

Have a lovely week !!

Let’s celebrate Easter around the world !

Did you know?

Easter is the oldest and most important holy day of the Christian calendar.
The date moves from year to year depending on the lunar calendar. Easter Sunday falls on the first Sunday after the first full moon which places it late March to early, mid-April.

One to Wine loves to find out about traditions and today we are going to share with you some Easter traditions from all around the world!


Let’s start with France, obviously! Basically, Easter is a Christian day to celebrate Jesus’ resurrection. People are going to church, the bells are ringing for a long-time. The tradition says that the bells, helped by bunnies, hide in every gardens chocolates eggs and gifts for the children, then a big egg hunt will start. The kids, helped by their parents, will eat chocolate during the whole Easter week-end.
If you want to attend a very huge tradition, you should go to Haux, a town in the south of France. A giant omelette is served every year on Easter Monday. 4,500 eggs are used to feed up to 1000 people. The tradition goes back when Napoleon and his army stoped at Haux and ate omelette. He liked it so much that he ordered the townspeople to gather their eggs and make a giant omelette for his army on the next day.



Let’s move on to England. It’s almost the same as in France, people are going to church, sing religious songs called “hymns” to celebrate Jesus’ rebirth. Usually people are taking holidays during that time because of the 2 banks holidays (this year: Friday, April 19 th and Monday, 22nd). The Friday before Easter, UK tradition wants that it’s a day of fasting (not eating any food) and then having a big meal on the Easter Sunday. It’s also a time where kids are playing Easter Egg Hunt! They believe that the Easter bunnies bring them chocolates eggs and hide them in their garden, so they have to find them and eat them all!!



The funny tradition in Poland named “ Smigus Dyngus” wants that young boys try to wet girls with buckets of water, legend has it that girls who get soaked will marry within the year.


United States

Most of the population in the USA is Christian so they celebrate Jesus’ rebirth like the other countries. People are going to church to sing songs and then they gather the loved-one to enjoy a family time over a feast and some chocolates eggs.
In Washington DC, the big tradition is the White House egg-roll. Some lucky winner from a public lottery will have the chance to participate to the egg roll at the White House, this involves children rolling a colored hard-boiled egg with a large spoon. This tradition dates back to 1879 under the administration of President Rutherford B. Hayes. The planning of the egg roll traditionally falls on first ladies, each incorporating her own tastes and interests to the event. This year First Lady Melania Trump will organise the 141st edition.



In India, only 2,5 percent of the population is Christian but they still have Easter festivities, especially in the north-eastern states. People exchange chocolates, flowers and colourful lanterns as gift. Moreover, they celebrate the day with street plays, songs and dances.


Easter time in Spain is very different from how we celebrate in other countries. There are no Easter eggs hunts and not much chocolate. Here, it’s all on the religious side, the Easter period is known as Semana Santa (Holy Week). Many Spanish are taking the week off as a holiday and during the all week many people parading through the streets in colourful costumes, carrying huge floats and mourning the death of Christ. The town of Verges in Catalonia, commemorates Holy Thursday with the Death Dance where people are dressed up like skeletons.


Now, let’s talk about a traditional Easter meal in France!

Easter is a family day, usually people are cooking together the day before Easter and they all are reunited on the holy Sunday or Monday. Usually, a lot of wine is served during the meal that can last for hours. Pretty much like every French meals actually.






The festive meal is made with eggs for starters. It can be mimosas or scrambled egg with asparagus.
We recommend a glass of a dry white Généreux 2015  from Bordeaux, for instance.








For the main dish we usually cook a roasted lamb called “l’agneau Pascal” with roasted veggies like spring beans, potatoes, carrots and broccolis.

We advise you to open  a bottle of the Prestigieux Corbières 2014 from Languedoc  it will be a delight with the lamb sauce.








And to properly end this meal, chocolate is the star! So you can make a chocolate tarte, a chocolate
cake with some berries or just some easy-made chocolate cookies!

The Syria red from la Petite Tuile will fit perfectly with any chocolate dessert !   







Enjoy your meal and Happy Easter !  

Happy Mother’s Day

“A mother is she who can take the place of all others but whose place no one else can take Cardinal Mermillod 

Sunday, March 31st we are celebrating our mothers. What’s better than a family breakfast for this special day?  

One to Wine is used to pair food with wine, that is why I am going to give you some ideas of wine pairing with breakfast.  

First, let’s talk about the menu.

For a perfect breakfast you can start with something salty, for example a full English breakfast made with eggs, sausages, bacon, beans, toasts, mushrooms, tomatoes. For this king of meal, we would recommend a light and vivid red, such as our cabernet sauvignon the Prestigieux Loire from le Petit Clocher. 

You can also make it healthier with a poached eggs, avocado, some salmon on toasts, salad and some tomatoes, with which, you cannot do better than a Champagne-method wine such as our Brut Tradition from Jacopé, or our Crémant 2014 from Domaine Maison. 

Different eggs styles and cooking time  

  • Scramble – beat the eggs with some cream, salt and pepper. Put the mixture in a hot and butter pan stir with a spoon. Let it cook as you prefer.
  • Poached – Bring some water to a boil and add vinegar. Create a whirlpool in the water with a spoon and gently add the egg into that vortex. After 10 seconds, use a slotted spoon to remove the egg and let it cook at low simmer 2.30 minutes.  
  • Fried – Heat olive oil or butter in a non-stick pan, crack the egg into it and let it cook for 3-4 minutes, until the white is set. The yolk must to stay runny.  
  • Omelette – Crack the eggs into a big bowl then beat with salt and pepper. Pour the mixture into a hot and buttered pan. When it starts to cook, drawing in the edges with a spatula so the raw egg runs into the gaps and let it cook. You can add cheese, ham, tomatoes, bacon, spring onions….  
  • Hard boiled – 9 minutes in a boiling water
  • Soft boiled – 6 minutes in a boiling water

A good breakfast means pancakes. Let me give you the perfect recipe of the fluffiest pancakes in the world!!  


  • 2 cups plain flour
  • 1/4 cup granulated sugar or sweetener 
  • 4 teaspoons baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
  • 1/4 cup melted butter  
  • 2 teaspoons pure vanilla extract 
  • 1 large egg 

Let’s start by combining together the dry ingredients in a bowl then give it a good stir. Separate egg’s white from yolk and beat the egg’s white using an electric mixer until it gets foamy. Add the vanilla, melted butter, the egg yolk and the milk little by little, stir until smooth. Finish by gently adding the egg’s white with a spatula. The batter should be thick and creamy. If not, just add a little bit more milk.  

Take a non-stick pan and let it heat. Pour ¼ cup of batter onto the pan and spread out gently into a round shape. When bubbles start to appear on the surface, flip with a spatula and cool until golden.  

You can serve this fluffy pancake to your mummy with bananas, blueberries, maple syrup, chocolate or ice cream. Just pick her favorite toppings! 

We recommend a glass of Loin de l’oeil from Domaine Gayrard with it. It’s a dry white that would be lovely to drink with the sweetness of the pancakes.  

You can also go for a French breakfast, for that you will need:  

  • Croissants  
  • Pain au chocolats  
  • Brioches 
  • Bread (a lots of bread) with butter and jam  
  • French cheeses (you can buy some really good ones at Cheezelo shop – 46 Chalton Street, London, NW1 1JB )  

 To make your breakfast fancier, you can also prepare a perfect Wine cocktail.  We have three cocktails recipes to share with you made with our wines to surprise your mother:  

The Pink Flamingo 


–    10 cl Rosé de Loire 2016 Domaine du Petit Clocher    

–    5 cl club soda 

–    Lemon juice (+ some slices for decoration)  

–    1 cl liquid sugar  

Mix all the ingredients. Stir well.  Let it rest in the fridge to infuse for at least 1h. 

Serve really chill and enjoy!    



The Thames Royal 


–    1 cl Liquid Sugar 

–    4 cl Elderflower Limonade 

–    10 cl Crémant de Loire 2014 Domaine Maison 

–    2 cl Lime Juice 

–    A few frozen red fruits (strawberries, blackberries etc…) 


In a balloon glass, mix the liquid sugar and a dash of lime juice. Then add the Crémant de Loire 2014, Domaine Maison. Carefully, pour the elderflower lemonade and put a few frozen red fruits in the glass. You can use a lime zest for decoration. 

The King Sauvignon



–    2 cl Crème de Cassis  

–    10 cl Sauvignon Blanc du Petit Clocher  

–    3 or 4 Basil leaves  

Fill a large balloon glass with ice cubes.  Pour the Crème de Cassis (or any blackcurrant liquor)Then add the Sauvignon Blanc du Petit ClocherAnd finish by adding the basil leaves. Stir and serve the cocktail!  





We hope that our little breakfast guide gave you some good ideas to spoil your mama for HER special day!  

We wish all the mothers a very happy Mother’s Day!  

Cheers !


Raclette and Wine Pairing!

Winter season is coming… and for all frenchies that mostly means it’s Raclette season!

For the fromage-addicted French people, Raclette is the ultimate warming winter dinner.

But you may wonder, what is raclette cheese?


What is Raclette?


Raclette is a semi-hard cheese made on both sides of the French and Swiss border in the Alps. The name also applies to a dish made with the said melted cheese, typically eaten with potatoes. Pronounced rah-klett in its native French, this meal can usually be found on the menu of restaurants high in the French Alps. The method of melting the cheese to make Raclette has changed over the years. Initially, the cheese was melted near the fire. Now the raclette cheese can also be melted on a grill and scraped onto plates. That’s it! Now you perfectly know what a “rah-klett” is!

So let’s go straight forward to the subject… which wines to pair with Raclette?!


Wine and Raclette pairing.


One thing we love about Raclette is that it can be paired with quite a few different wines

One of the most “classic” pairing we would tell you is a dry white wine such as a Roussette from Savoie, or a red wine such as a Pinot noir from Alsace, in France.

But above all, we would recommend a wine from our EZ Wine range! You have the choice with white wines like the L’Ambitieux from Bordeaux or Le Généreux from the Loire Valley.

For red wine lovers, we suggest Le Prestigieux from the Loire Valley.


Want to have a taste?


For the opening of Christmas season, join us for our “Christmas Party” at The Brew Eagle House, on City Road, on the 7th of December. Indulge yourself with melted Raclette cheese scraped onto plates and served with potatoes, cured meat and pickles. More info coming soon! Stay tuned 😉

Today is a special day, today is the day you’re going to be scared and see freaky people around you…Today is Halloween!

However, at One To Wine it’s not Halloween but Hallowine! And we think it’s time to make something of all these pumpkins we can see around us, it’s time for pumpkin wine!

Pumpkin wine recipe is very easy and the wine is damn good, but you will have to be very patient before tasting it!

For making one gallon of pumpkin wine, you’ll need:

  • 8 cups of Pumpkin Flesh
  • 1 pound of Golden Raisins
  • 1 Cinnamon Stick
  • 1 inch of Ginger Root
  • 1 whole Nutmeg
  • 1 gallon of Water
  • 5 cups of Sugar
  • 1 teaspoon of Yeast Nutrient
  • 3 teaspoon of Acid Blend (Pumpkins are low acid, so you need to add acid to promote proper fermentation).
  • 1 package of Wine Yeast


First Ferment

  1. Wash, trim, peel and chop (or grind) the pumpkin.
  2. Place in the primary fermenter (you can use a fermentation crock or a fermenting bucket for instance).
  3. Add the raisins, spices, and the boiling water.
  4. Cover the primary fermenter and Wait 24 hours.
  5. After 24 hours, uncover the fermenter and add sugar.
  6. Stir well. Make sure all of the sugar is dissolved. Take a hydrometer reading. Starting gravity should read between 1.090 and 1.095.
  7. Sprinkle yeast over the mixture and stir.
  8. Cover the primary fermenter and attach an airlock.
  9. Stir daily. Make sure to check your gravity often to make sure you have a healthy fermentation.

At the end of this first ferment, the pumpkin will have turned to mush and the grapes will be plump.


Second ferment

  1. After 2-3 weeks, strain mixture through a sanitised nylon bag. Squeeze as much fluid out as possible. Place it  into a sanitised jug for secondary fermentation.
  2. Top up to one gallon with water if needed.
  3. Cover secondary fermenter and attach an airlock.
  4. Wait for wine to clear.
  5. Transfer back and forth from primary to secondary as many times as you need to clear sediment.


Final Aging

  • For a dry wine, rack in three weeks, and every three months for one year. Bottle.
  • For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup of wine. Stir gently, and place back into the secondary fermenter. Repeat the process every six weeks until that the fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bootle.

Let age for at least a year for best flavour!

Conception & development : Cereal Concept