Food review: Bites and bubbles at The Wine Cellar

Charlotte Smith-Jarvis checks out the national award-winning bar.

British cheeses and bruschetta

There is still, sadly, a perceived stuffiness around wine. It has for a long time existed in an elitist bubble, complete with its own baffling, mystical language. Mouthfeel. Legs in glasses. Discussions over the Charmat method. Amphora ageing. The list goes on.

It’s only really within the last few years that a new wave of w…