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What about Brexit?

What Happened?

The first time we started worrying about Brexit was during the vote in 2016. Four years ago, the majority of those who voted chose to leave the EU, it was unprecedented.

Brexit means leaving the European Union, which induces many problematic issues, such as the citizenship, the Irish border and the divorce bill. As a result the UK had a hard time finding a deal that suited both the EU and the UK parliament.

It took years of votes, deadlines, resignations and extensions between the EU and the UK, while the UK kept risking a ‘No-Deal Brexit’; which we’re convinced would’ve meant drastic and unpleasant consequences for the UK.

After Theresa May, on the 24th of July of 2019 Boris Johnson took upon himself to ‘get Brexit done’ and did it: on the 31st of January 2020 the UK exited the EU.

However, there will be serious consequences for the UK and there are changes and deals yet to be made. The process should be completed with the end of 2020.

How will Brexit affect us?

Recently, One To Wine has been interviewed by French TV: l’Info du Vrai, broadcasted on Canal+ on January 30th.

Here is a retranscription of what is said in the video.

Maxime Maiano (One To Wine’s Founder): “We arrived in London in 2016, just before the Brexit referendum. The first and direct effect that we felt, as a company, was the fall of the pound.” Indeed, for a start-up, Brexit means a price increase of import and stocks taxes.

“Unfortunately, we don’t know what will come next, but we make sure to follow the development of the Brexit and make sure to be reactive and ready to adapt to any change that may affect our company or the services we offer to our clients.”

The main threats would be the suppression of the bonded warehouses with suspended taxes, that allows us to pay the excise taxes only when our wines are sold, if it was to be suppressed tomorrow, we wouldn’t have the cash to pay all the taxes in once. Moreover, the time of good treatments by the customs. UK has only a few custom agents; treating all the goods entering the UK could take weeks or months before we could receive our wines, which would affect our rotations scheme.

The interview :

Here’s the translation of the interview for those who don’t speak French:

  • Commentator: “Historic day for the UK: it’s the last time the country was officially part of the European Union. An exit that is still hard to digest for Londoners, who in 2016 had, by a large majority, said no to Brexit. So, what will be the impact of Brexit on London’s entrepreneurs? Maxime Maiano is a French person arrived in London in January 2016. As wine merchant, he settled here just before the Brexit referendum. It was without counting on the majority of ‘yes’ votes.”
  • Maxime: “The direct effect we felt from Brexit was the fall of the pound.” Commentator: “As a result, import taxes increased and stocks became more expensive. To compensate, Maxime had the idea of diversifying his business by turning to corporate events in particular. Indeed, today the main activity of One To Wine is the catering service, the organisation of tastings or cheese and wine pairings, for individuals and businesses. »
  • Maxime: “Today we remain attentive to the evolution of the market and to the various publications concerning the exit of the UK from the European Union in order to be reactive and adapt to it”.
  • Commentator: “Uncertainty hangs over England, a leap into the unknown which in any case will remain in history”.

  • Here we are with this blog post a bit different; we have been asked this question so many times that we thought our community deserved to know how we might be affected.

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 nowaday, 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; this year more than 4 million people are taking part in the UK movement.

In addition to health benefits, people can make financial savings and realise they don’t need to drink liters and liters of alcohol to have fun. In the long term, 80% of the participants succeed to keep their good habits; they reduced 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. 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 the “clarification”?

How the vine has been treated.

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

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

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. 

The “preparation 500” in the 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:

The article in French explains better how all the horns used are from cows that were killed for other reasons.

How the soil is 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 with done with good intentions in mind.

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

First of all, the fact that you are using animals for any of the three points aforementionened 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. 

He 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 you use to stick the labels on your bottles and 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 based 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.  


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

For example, look at this ones:

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.  

Where we stand :

Our decision is 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. 

We solely 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 our occasion to celebrate our 3 years anniversary. Therefore, we wanted to celebrate with all the people who have been supporting us since the beginning and, obviously, the new ones. We are so grateful that everyone came and so happy 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 from one estate to another. Doing a “route des vins” now means to describe a roadtrip thruogh vineyards to taste wines straight from local producers. This is the kind of spirit that we want to share during our event and 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 organised a great “Tour de France” in the wine-producing regions with amazing food and wine pairings.  


We decided to split the “Route des Vins” in 5 different stand. People would be able to walk from one to another and taste the food and wines.  


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 her and Maxime’s pairings work. 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; cured meat roulade filled with spring vegetables and blue cheese, paired with a red Domaine de Brousse, 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 Maxime and Helene’s. She also created three exclusive flavours to be specially paired with the Crémant like the the cardamone and coconut madeleine and the almond and elderflower one.


After tasting those 14 wines, the attendees finished “La Route des Vins” by a trying a blind tasting. They had to blindly taste three wines, and try to recognize which ones were from the previously tasted wines. 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 the wine tasting, our attendees spent 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. Therefore, that allows us to organise a wine tasting class in their open space, once a month.  


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. 


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 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.  


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 almonds and pastries. When you taste it, you won’t be disappointed!

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 notice that the acidity is dominant but you can taste as well the 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. 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 the tasting of more than 16 wines paired with cheeses and canapés, you will have the chance to attend a masterclass with Pierre Wach and Jessica Ouellet, our wine-maker from the Alsace région.  

Don’t be shy and book your ticket online:

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 !


Let’s celebrate St Patrick’s day !




On March 17, everyone’s a little Irish, here are some fact about St Patrick’s day that you may not know.  





  • St Patrick is one of the most famous patron saints of Ireland. He was the one who brought Christianity to the island, made the shamrock fashionable and freed Ireland from snakes. For over 1500 years, the day of his death has been celebrated as a religious holiday, celebrated by all the Irish people.  
  • Ireland officially started celebrating St Patrick’s day in 1903. Before 1960’s law that allowed pubs to be open on this day, it was a very quiet and religious holiday.  
  • St Patrick’s day is a religious celebration, which is why for most of the 20th Century, this day was an Alcohol-free holiday. The drinking tradition started in 1970s.  
  • The first parade took place in 1762 in New-York City. Many Irish emigrated to the City and Irish soldiers decided to parade in the city’s street to celebrate their day.  
  • St Patrick is not an Irishman but was British born by the name of Maewyn Succat. The legend says that he was sold into slavery in Ireland when he was a teenager. During his slavery period he became religious, start being a priest named Patrick and converting all of the Irish Celtic pagans to Christianity.  
  • All the story about him freeing Ireland from snakes is not true. In fact, according to biologist, there never was any snake on the island. They now think that snakes are a metaphor for paganism.  
  • Shamrocks is the most obvious symbol of Saint Paddy’s celebration. The legend said that St Patrick used it to explain the holy trinity (Father, God and Holy Spirit) to the Irish.  
  • On St Patrick’s day, everyone is wearing green, eating green food, and even monuments, rivers and ski resorts are turned into green to commemorate the St Patron. But St Patrick himself was wearing blue in association of Ireland being under British rule. In fact, since 1798 during the Irish rebellion the people wearing clover and the color green so it became a symbol of nationalism and it stuck.  
  • During St Patrick’s day, the worldwide consumption of Guinness almost triples. 13 million pints are sold every year during the festivities. That’s 150pints per second!! 
  • Every year, the Irish leader goes to the White house to present a crystal bowl full of shamrocks to the president. It’s a tradition  
  • This celebration is known as Patty’s Day around the U.S but in Ireland it’s St Paddy’s day and Irish people are really strong on this point Paddy is derived from the Irish Padraig.  

Best things to do in London for St Patrick’s day  

Every year, for 3 days, the Irish community head on the famous place of London to celebrate their patron saint. This year the celebration will take place from the 15th till the 17th of March. You will be surrounded by demonstrations, dancing and singing made by well-known Irish, and there will be a food market and a family area with fun activities for kids.  

Do not miss the famous Irish Parade who will start at midday from Piccadilly and makes its way along a 1.5-mile route passing some of London’s most iconic places such as the Ritz, Piccadilly circus and will finish his way at Trafalgar square. On the top of all the fun you will have, all the activities are free.  

 We made a selection of the best Irish pubs for those who just want to grab a beer and enjoy Irish music. 

  • The Auld Shillelagh – 105 Stoke Newington Church Street, N16 0UD 
  • The Boot, 116 Cromer Street, WC1H 8BS – King’s cross 
  • The Cow, 89 Westbourne Park Road, W2 5QH – westbourn park 
  • The Porterhouse, 21-22 Maiden Lane, WC2E 7NA – Coven Garden 
  • The Toucan, 19 Carlisle Street, W1D 3BY – Soho 

 And for those who are not keen of a crowded area you can also relax at home, while drinking one of the 2 wine that we have selected for you:  

  •  Our white Bordeaux Cuvée l’Ambitieux 2014 from the Château Farizeau, organic wine.  


  • Our Saint-Estèphe, Château Haut-Coteau 2013 



Anywhere you will be on Sunday, all the One to Wine team wish you a happy Saint Paddy’s Day !!! Cheers

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