Food & March 2012 The Journal of The International Wine & Society Europe & Africa Committee Free to European & African Region Members - one per address - Issue 110

The History of The

A Tribute to The Emerald Isle

The Cellar of Charles Dickens

CONTRIBUTORS

CHAIRMAN’S Patrick Trodden is a senior lecturer within S a l f o r d B u s i n e s s School at MESSAGE the Univer- sity of Salford. As a leading authority on food and Dear Members wine he has I am now entering my final year as your Chairman and as a member of the International a c h i e v e d Council of management that runs the Society. It is with regret that I report that we have not international moved as far or as fast as I would have liked in implementing the Strategic plan that was recognition for his enthusiastic and circulated to members in 2009. Instead our friends in America have proposed a number of inspirational approach to food and different changes to our way of managing the Society that have had to be evaluated, consid- drink. His current career is founded on ered and eventually opposed. What is agreed is that a higher proportion of member’s sub- his experiences at the of Her scriptions should be retained at Zone level to finance those things that members hold dear; Majesty the Queen, the Savoy & Dor- like this magazine. Our greatest challenge is our ageing and reducing membership and we chester Hotels, London and the Palace need to find ways to attract and recruit new and younger members. Hotel Bern. His live wire personality To me, one of the most important factors is the International element of the Society. I has earned him a respected position in have just celebrated the Chinese New Year in Liverpool but I am encouraged to learn that we the world of academia, food, drink and are recruiting new members and opening branches in China. That may be a bit far to go to media. share in a branch event but most branches do welcome visitors whether they are in the same country, the same continent or further afield. I have been able to visit a number of branches John Danza has been drinking and during my period in office but still have time to visit ones that are new to me. It is not too collecting wine late to sign up to join the Great Weekend planned in Zurich in June. There are members at- for over 20 tending from around the world and it promises to be a very friendly and enjoyable event. If years, with his you would like more details please get in touch with me [email protected] phone: favorites being 44(0)151-929-2991 or Zurich Branch: [email protected]. Bordeaux (both Part of the Strategic plan was to educate as well as entertain and amuse. In the UK the red and sweet WSET (Wine & Spirit Educational Trust) has for some time run Foundation, Certificate and white), Port, Diploma Courses for members of the trade and interested consumers. I understand that it is and Madeira. no longer necessary to attend a college or night-school. They have empowered some of their He started to accredited lecturers to run courses at wine clubs, tasting groups and Society branches. There collect wine is still a syllabus, a programme of lectures, a fee and an examination but if a branch or a books after a group of members is interested it adds a new dimension to wine appreciation. book given to We are always looking for new talent on the EAC. I have invited three members to be co him by his sister-in-law led him to -opted onto the EAC so that they can find out what we do, and hopefully put themselves for- George Saintsbury and ultimately An- ward for election at the next Annual Branch Representatives meeting which will be held in dre Simon, whose books John now October in the New Forest in Southern England. They are David Chapman from Manchester specializes in. He is a member of the Branch, Ian Nicol from Blackpool & Fylde Coast and Stephanie Shepherd from L