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Which Wine When

An absolute must have book in every household! This wonderful little book is for anyone who knows their sourdough from their sliced white but still finds themselves making panicked decisions about what to drink based on special offers, a vague memory or a nice-looking label. What’s more? We have limited signed copies by author’s Bert & Claire for you.

Producer Name : Bert Blaize & Claire Strickett

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This small book is very mighty with a total of 79 dishes paired with wines, all in under 200 pages!


At a glance - Doner Kebab with Mosel Riesling; Fish Cakes with Ligurian White; Pork Chop with Orange Wine; Popcorn with Burgundy Whites!


Written by wine & food experts and lovers Bert Blaize & Claire Strickett in 2020, in a way that is non-snobbish, very accessible and with a bit of humour


Meet the Authors

Bert Blaize learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat’Saisons, before taking the reins at the Clove Club in Shoreditch, East London, which was the UK’s top-ranked restaurant in ‘World’s Best 50 Restaurants’ for two years running. He collaborated with Dan Barber on his revolutionary WastED project when it came to London. Bert was recently named the UK’s Top Young Sommelier by Flint Wines, and currently takes care of the wine at Serge et le Phoque in London’s Fitzrovia. Bert’s current favourite food + wine combination is apple pie + Sauternes.

Claire Strickett has worked in kitchens, then restaurant marketing, publicity and recipe writing for leading chefs and restaurateurs, including Skye Gyngell, Rowley Leigh, Russell Norman, Gail’s Bakery and Byron. Claire’s current favourite food + wine combo is a Vietnamese salad + an off-dry Riesling.

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