Mulled Wine

HighRes-Scholey- Jascots headshots & wine-food7736 (1)

Earlier this month bonfire night marked the official start of when it’s acceptable to drink warm wine outside, so we dusted down our favourite mulled wine recipes and put them to the test.  We also sampled our preferred pre mixed option- Harvest Fruits Mulled Wine.

It showed well with sweet clove spice and a generous finish.  Surprisingly delicate, it was  a convenient option offering great value and ease of use.  It did however lack the theatre of the mulling spices and orange quarters – which make great props around the serving dish and enhance sales.  It may also be more tricky to sell in the New Year, so making your own may be a better option.

We tried two different wines as the base for our blends, the Spinnaker Red from South Africa as well as the Mas de la Source Red from the South of France (also available in Bag-in-Box for added convenience).  Both performed well – the vibrancy and earthiness of the South African shining through as well as the more subtle vivid fruit of the garrigue scrubland in the South of France.  It was however the spices, sugar and orange juice that dominated and with just a handful of ingredients common to most professional kitchens we were able to mull many bottles of wine.

Top tips:
Make a syrup base with one bottle of your wine, bring to just before boiling and leave to infuse for as long as possible.  This can be done when the kitchen is quiet, and reheated in a chafing dish during service to avoid creating a bottle neck.

Nearer the time add the remaining bottles and heat gently.  Be careful not to boil off all the alcohol!  We’ve given our recipe as a guide but check a small quantity of syrup and wine before combining it all together.  A little spices go a long way and you don’t need 10x the spices for 10x the wine, but the orange juice and sugar do add a sweet sour tang on the finish and should be scaled up accordingly.

Prepare more than you think you need, you will be surprised by the demand, Any surplus can be used by the kitchen to make jelly for cheese places or syrups for dessert garnish.


Makes about 12 servings

2 unwaxed oranges
1 lemon (peel only)
100g white to 50g brown sugar
5 cloves, plus extra for garnish
5 cardamom pods, bruised
1 cinnamon stick
A pinch of freshly grated nutmeg
2 bottles of unoaked red wine
Thumb size piece of fresh ginger

1. In a large saucepan, combine the juice of 1 orange, lemon peel, ginger, sugar and spices. Add just enough water to cover/dissolve sugar.  While stirring, bring to boil and cook for 5 – 8 minutes until you have a thicker syrup*.
2. Turn the heat down, and add remaining wine. Serve warmed with slice of clove studded orange.

*Syrup may be cooled and used later on.


Jascots Strengthens Team with New Additions

(from left: Matthew Cocks, Lindsay Holas, Richard Masterson)

(from left: Matthew Cocks, Lindsay Holas, Richard Masterson)

Jascots Wine Merchants announces the appointment of three new members to its growing team; Matthew Cocks as Head of Wine Training Development, Lindsay Holas as Marketing Executive, and Richard Masterson as Buyer.

As Head of Wine Training, Matthew Cocks will continue the development of Jascots’ wine & wine service training courses, helping its clients to increase sales, improve the guest experience and to retain great staff. Matthew was beverage manager and group buyer for the highly respected Cubitt House Group where he created an outstanding wine & wine service training program that helped to deliver growth in sales and profitability.

“We are very excited to welcome Matt to our team, his knowledge and insight of wine sales and service in restaurants is second to none. His creative approach to training has inspired many hospitality professionals and this new role gives him the opportunity to reach many more.” Miles MacInnes – Sales & Marketing Director

Lindsay Holas will be joining Marketing to support the company’s strategic growth initiatives through the continued development of communications, digital marketing as well as market research. Lindsay worked with wine and spirit importer/distributor Domaine Select in New York City as Associate Brand Manager, where she oversaw marketing activities for major brands such as Rum Diplomatico. She also holds an MSc Wine Business and WSET Advanced qualification.

Richard Masterson joins from Direct Wines (Laithwaites) where he worked as Wine Buying Assistant. A former sommelier, with extensive experience in the on-trade sector, he will work with the Jascots team to source wines of quality and value for the restaurant, hospitality and catering sectors. Masterson is currently completing the WSET Diploma.

New Season, New Wines & New Vintages– 2015

Collage 4Jascots hosted wine buyers from restaurants, hotels & caterers across London and the UK to taste 55 brand new wines and vintages. The event showcased new and exclusive wines from across the world and also launched Champagne Rimbaud, a new Champagne by Jascots and Volleraux.

Picture1 collage


The event took place at Boyds Brasserie on Northumberland Avenue on Wednesday afternoon 23rd September 2015.

For more information about the wines at the tasting or abouts Jascots products and merchandise, please contact:






RBDA Champagne Rimbaud Contest

Submit your original and contemporary alternative to Madame Bollinger’s famous Champagne description (below) by midnight on Monday, September 28th.
The winner will receive a pair of tickets to the Restaurant & Bar Design Awards and three runners-up will each receive a bottle of Jascots’ newest portfolio addition, Champagne Rimbaud.

Bollinger quote

Enter for your chance to win by emailing:


The Restaurant & Bar Design Awards, the world’s only event dedicated exclusively to the design of food and drink spaces, will gather industry leaders on October 1st, 2015 at The Old Truman Brewery to honour this year’s most innovative and creative designs. At the awards ceremony, Jascots are partnering with Holborn Dining Rooms to pour the new, limited edition Champagne Rimbaud.

Champagne Rimbaud, Jascots Wine Merchants’ newest creation, will be commemorating the special occasion. This unique Champagne which boasts delicious finesse, elegance, purity of fruit and drinkability; created in limited quantity from the free run juice of top quality Chardonnay, Pinot Noir & Pinot Meunier. Available only to restaurants and bars.

Video – Food and Wine Matching at the Institute of Hospitality Annual Lunch

Matteo Lembo, recent graduate of Jascots’ School of Wine presents the food and wine matches for the Institute of Hospitality Annual Lunch, Marriot London, Grosvenor Square, Monday 8th June 2015. Matteo matched Villa Saint Croix Viognier to asparagus and crispy hen’s egg, and Montevannos Roble, Ribera del Duero to fillet and cheek of beef.


Wine Training – Institute of Hospitality Endorsed

IOH logo

Jascots Wine Training-31

We are hugely honoured and absolutely delighted to be the first wine merchant in the UK to have its wine training endorsed by the Institute of Hospitality.

We have spent the last 12 years developing our bespoke hospitality wine & wine service courses to the highest level in response to feedback from our customers who wanted to provide their staff with a more contextualised and practical expertise in wine.  The result is two training courses open to those working in the hospitality industry; Wine Training (for hospitality professionals) and Jascots School of Wine – (for managers in hospitality).


The Jascots heartland is in the quality casual dining sector which is enjoying strong growth and whilst some superfluous aspects of traditional wine service have been abandoned in this area what remains is a relentless focus on quality and relevant knowledge.  This means that all members of staff need a basis in wine and wine service knowledge, and customers expect everyone to know enough to help them make an informed choice.  Hence prospective students will be any customer facing colleagues at every level from floor staff to management.

Most importantly, the Institute of Hospitality’s report on the training highlights that:

The delivery of both courses is clear and modern to reflect how the training is unique and industry leading within the on-trade. The main teaching method comprises practical classes to ensure a strong learning experience and also stimulate interaction”.

Maria Lockwood FIH, Accreditation and Endorsement Manager at the Institute of Hospitality was particularly impressed with Jascots approach to training:

Jascots’ training courses go beyond imparting product knowledge, they focus on how to relate wine to customers and colleagues in a meaningful way to provide an effective and profitable wine service; which is why we are proud to award our endorsement. We are also delighted to extend affiliate membership of the Institute of Hospitality to anyone taking Jascots courses”.


The Wine Training course provides students with a broad practical wine knowledge, tutoring in hospitality service standards, as well as covering food and wine matching principles and advising on an effective overall approach to wine service. Once they have completed the course students will be able to serve wine competently, describe wines confidently, and effectively and elegantly up sell.

Jascots School of Wine will equip managerial students with a more advanced knowledge of wine, tutoring them in the highest standards of service and food and wine matching principles. By the end of the course they will be able to serve wine expertly, describe wines in detail, analyse food and wine matches and the commercial and logistical performance of the wine category in their venue.

Jascots has always taken great pride in being able to go that extra mile for its clients; in 2013 we were awarded Drinks Business on-trade supplier of the year for our proactive and innovative approach and this new commendation is a further testimonial to this. What’s more the benefit to students of the endorsement is that it provides evidence in their CPD of a creditable training scheme of which they can be rightfully proud.


The Institute of Hospitality is the professional body for managers and aspiring managers working and studying in the hospitality, leisure and tourism (HLT) industry. The Institute has been in existence since 1938 promoting the highest professional standards of management and education in the sector.

Why Vino Vispo is perfect for the casual diner

First came the screw cap, now it is wine on draught that is causing a stir in the wine press and Jascots has firmly entered the debate by turning on the taps of Vino Vispo; our brand new Italian sparkling wine on draught.


Being a specialist supplier to restaurants, hotels and caterers, the Jascots heartland is the quality casual dining sector where branding and differentiation have become key to success. This is exactly the kind of market that Vino Vispo has been specifically created for!

In this fast paced and booming casual dining sector the wine industry needs to keep up and strip back its pretensions; gone are white table cloths and sommelier table service. We believe it’s time to start thinking outside the bottle and put the spotlight on making wine accessible, fun and appealing.

There is an onus on these casual dining outlets to stay innovative on product and branding, and where much has been made of food trends and menu adaptations, the wine offering can sometimes get lost. We think Vino Vispo presents an exciting opportunity for operators to portray their personality as well as offering a quality product.

We have developed Vino Vispo with our partner producer Enrico Bedin from the Veneto Italy, who already supply our Prosecco range. However athough Vino Vispo is made from Glera which is the same grape variety that makes Prosecco, it is a separate product entirely.  It has a lighter spritz than bottled Prosecco and is a totally different proposition; handled well, it can be fresher and better than wine by-the-glass served from bottles that may have been open for some time.

In the fast paced world of rotating covers that makes up the casual dining scene, this latest technology is important for improving service times and the efficiency of wastage. The sparkling wine kegs eliminate waste from unsold wine in open bottles allowing trade outlets to sell wine by-the-glass in a much more efficient and environmentally friendly way. What’s more, the kegs are light-weight and totally recyclable which means they are really kind on the environment reducing carbon footprint. Given that space in these quirkily decorated outlets can often be limited, the kegs also save on storage; as the wine is served through refrigerated lines every glass is the perfect temperature and the wine doesn’t lose its sparkle.

We are also introducing a range of still wines on tap including a white and rosé which will be perfect for summer. From existing Pays d’Oc producer Mas de la Source these wines represent a quality offering for draught flow and are exclusive to Jascots in the UK on-trade.

JWT2015-51 (1)

We want to make wine accessible to everyone and encourage its popularity in all its counterparts. Although we don’t think that these tap wines will be seen in “Le Gavroche” any time soon it’s just the sort of “quality without the fuss” product that suits the thriving casual dining/wine bar sector down to the ground. Ciders and fruit ciders have seen huge growth in restaurants and bars over the last few years and at Jascots we think that Vino Vispo has a similar appeal.

It’s fun, refreshing, light in alcohol and easy to drink without food – perfect for the casual dining market and a chance for wine to move back into the spotlight.

Vino Vispo Video

Interview with Alessandra from Enrico Bedin, Veneto

In the midst of our launch of Vino Vispo our Italian sparkling wine on tap, we speak to Alessandra from our producer Enrico Bedin in the Veneto about this exciting new product. Enrico Bedin have worked in partnership with Jascots for many years and supply our Prosecco range which includes a Frizzante, Spumante, Superiore and David ‘Rose’.

Alessandra from Enrico Bedin with Jascots Head Buyer Alastair Pyatt

Alessandra from Enrico Bedin with Jascots’ Head Buyer Alastair Pyatt


Enrico Bedin are based in the small region of Asolo DOCG in the Veneto, can you explain what makes this region so exciting and exclusive?

Well first it is important to understand the different classifications in the Prosecco area which indicate different levels of quality standards for Prosecco wine. Generally if you just see Prosecco on the label it means the Glera grapes can come from anywhere in the Veneto, then there is Prosecco DOC which includes regions within the Veneto – such as the popular Treviso region. Then if you go even smaller inside the Treviso region you have the Prosecco DOCG regions which is the highest quality denomination available.

(Treviso includes Conegliano-Valdobiaddene DOCG which is the most famous region that everyone recognises now when they think of Prosecco, but right next door to this is the lesser known Colli Asolani DOCG where Enrico Bedin is based).

When the DOCG of Asolo was created in 2010 there were 14k hectares marked out for production of Prosecco and so far only 1k of these has been planted on. Contrastingly In the popular Conegliano-Valdobiaddene 6.5k of its 7k hectares have been planted.  So Conegliano-Valdobiaddene is almost full! This is why Asolo is such an exciting place to be based – the location and the quality are just as good and there is so much potential.

So it is the next big thing in the world of Prosecco?!


Of course although our delicious Vino Vispo does come from Enrico Bedin in Asolo it does not fall into these classifications…

That is correct. Since Prosecco is a protected region it means that anything that has ‘Prosecco’ on the label must be analysed and tasted by government officials before they are bottled. They are then sealed across the cap or the cork to show this quality control has taken place and packaged into the regions particular glass bottles. Of course with a keg you do not have this criteria and so you cannot call the product inside it Prosecco, even though the juice can often be similar and made from the same Glera grape, it does not reach ‘Prosecco’ status and that it was people struggle to understand.

I suppose the most important thing for people to understand is that Prosecco in bottles and Vino Vispo sparkling on tap are completely different products with different propositions for the consumer?

I think that is absolutely the most important thing to understand. One is a more traditional product and the other is an innovative product that represents a lot of opportunity in the future.

Is wine on tap common in Italy?

Yes, and it has been for many years! I would say that 80% of bars and restaurants in Italy have a sparkling wine on tap. It is very common to have the house white and red on tap which can then be served easily and profitably in a carafe, adding sparkling wine on tap was just an extension of this.

Italians understand the wine on tap demand – if you are going for a quick drink or cocktail with friends then you will have a glass of sparkling wine from the tap, if you are celebrating a special occasion then of course you will order a bottle of Spumante!

Well that’s reassuring to know! And do Italians also have the same issue naming the product as seems to have happened in the UK?

I think they understand better what the product is on offer, and why it is not called Prosecco. You see people who have come up with their own brand names like “Probello”, I think “Vino Vispo” is better than any of the Italian ones I have seen!

Thank you! A good name for a good product!

So where do the grapes for Vino Vispo come from?

Well to produce the Prosecco DOC range there is a maximum yield of 18 tonnes per hectare but at Enrico Bedin we produce about 20% extra so the grapes from this surplus production is used in a lower classified product – such as Vino Vispo. The vineyards on the plane give a generous yield which can be used for this, and the grapes grown on the hillside are saved for Spumante Prosecco.

So is the grape still Glera, the same grape that makes Prosecco?

Yes, we still use 100% Glera for our products. Some other companies will probably use keg products as a chance to mix some Chardonnay or Pinot Grigio into the blend but we want to stay true to the character of Prosecco even when making different styles of products.

Does this philosophy also apply to the production methods for Vino Vispo?

Yes we use the same method of production for Vino Vispo as is traditional in the region of Prosecco. This is called the charmat method when the wine undergoes secondary fermentation in tanks to produce the bubbles. If you are making traditional Prosecco then the wine is bottled under pressure, for Vino Vispo we transfer it to the kegs under pressure.

So no CO2 bicycle pump method of carbonating at the point of serve……!

No, never!

But the fizziness is still the same?

The level of fizziness is always going to be slightly lower than bottled Frizzante because of the surface area of the keg. But we have kept this very close – our Prosecco Frizzante is 2.5 bars of pressure and the Vino Vispo keg is 2.2 bars. So all the lovely spritz is still there for Vino Vispo.

What are the advantages of using kegs for you the producer?

Well it is very eco friendly as the kegs are recyclable and it saves on glass bottles. Mostly it is quicker and simpler for the customer.

So overall do you agree that Vino Vispo is a good thing for Jascots to offer its clients?

I think it is a really exciting thing for Jascots to be offering to its customers – as we said earlier the kegs offer many solutions for your restaurant and bar customers as well as giving Jascots a good position of difference in the market. Of course the fact that the quality is so good just makes the whole proposition even more great!

You can hear more from Alessandra and see Vino Vispo in action in this video from our February Trade Tasting 2015.

Summer Wine Lists – Top 5 Tips

Summer Wine Lists

  1. More rosé – boost your rosé selection in time for summer and make it visible. Everyone loves rosé we’re just waiting for the first cork to pop and we’ll be choosing it all summer.
  2. Lighter styles – as the weather warms up refreshment is what the doctors order. List whites that are light, crisp and thirst-quenching.
  3. Keep it cool – stock up on ice so you can cool down whites and rosés fast. Also ensure you have metal coolers as wine will warm up fast in the summer months.
  4. Reduce your top end reds – average purchase price on red wines in particular reduces in the summer so don’t go long on expensive reds. Load up the value end of your selection.
  5. Chilled reds – try serving some light red wines slightly chilled. Beaujolais or NZ Pinot Noir are good choices, don’t serve them freezing though or you’ll lose all the flavour.                    DOWNLOAD JASCOTS WINE LIST

Summer wine list