The week in pictures

That same night, the author was tucking into a massive steak at MASH in Soho and waxing lyrical on cross-pollination with Californian winemaker and 1000 stories’ chief storyteller Bob Blue.

Blue was in London to celebrate how far his wine — a Californian Zinfandel aged in old Bourbon barrels — has come in four short years.

The product hails from Fetzer Vineyards ­– a business owned since 2011 by Chile’s Concha y Toro – and has enjoyed phenomenal growth from 5,000 cases in 2014 to 120,000 cases of annual sales in the past 12 months

Cross-pollination is becoming a big trend across the drinks industry. This year a Napa winery has released a Sauvignon Blanc aged in ex-Tequila barrels, to give “a toasty heat and subtle vanilla flavours”.

And in the UK, Chapel Down, which also owns Curious Brewery, ferments both its cider and lager with yeast left over from producing its Chardonnay and Bacchus wines.

Blue told us he thinks its the growing demand for companies to produce drinks sustainably which is driving the trend.

“It’s forcing them to think differently,” he said, “and work harder to innovate than ever before.”

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