Analiese Gregory

Last July, for our monthly collaboration, we invited Analiese Gregory to cook at Planque alongside chef Kobi Ruzicka, owner of Dier Makr and Lucinda Wine Bar in Hobart.

Chef and author Analiese is a force of nature. After years spent travelling and cooking in some of the world’s most prestigious kitchens, in 2017 she decided to move to Tasmania, looking to live more sustainably and in greater connection with the natural world.

While Analiese was in London, we took the opportunity to ask her a few questions about the wines she loves drinking.

1. You're handed a wine list, what do you do?

Order a glass of Champagne or a martini to drink while I read the list. Then find the aromatic whites.

2. How do you know the wine you're drinking is good?

oooh, tough one. Something like it feels alive, is balanced and has good length

3. What is something fascinating you’ve been told over lunch?

In Burgundy we tried this crazy wine made from a banned grape variety called Noah, it is said that if you drink the wine you'll go insane. We drank the wine.

4. In whose company do you most enjoy drinking wine?

With friends, loved ones and strangers

5. Can you describe your ideal combination of wine, music, and setting?

My lounge room at home in the Tasmanian countryside, a fire going, dog curled up in the corner and something atmospheric like Mark Lanegan playing.

6. What sort of food would you add to the equation?

I mean caviar and blinis would be good... but probably a grande aioli or home cured charcuterie

7. What is the most memorable bottle of wine you’ve drank?

An old bottle of tavel while doing vintage with Nicolas Carmarans and Bruno Duchene in Campouriez. It made quite the impression on me.

8. Where did you drink it?

oops looks like i just answered that one!

9. Is there a characteristic you look for in a wine and in a friend?

Not faulty? No mouse?

10. What is your approach to drinking?

I drink for pleasure and interest, not to post bottles on instagram or drink all the rare things. Ultimately it all comes down to flavour.

11. Do you apply this approach in other aspects of life?

Haha, a lot of how I live is a pursuit of flavour I suppose.

12. What shall we open next?

For me tonight, it's a cle a molette from Octavin.

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