The Independent

ANTHONY ROSE wonders why Australian wine has conquered the high street, but has so far failed to 'storm the last bastion of French wine, the restaurant'. He is unsure whether it's because French wine works better with food, or whether it's 'part of a conspiracy by the sommelier to retain for the restaurant a part of the market that is forever France'. Rose speaks to Grard Basset MW, a co-founder of the Hotel du Vin chain, who tells him that 'For me, there's no difference between Giaconda and a top white Burgundy. New World wines even go better with some dishes.'