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Interview: Clara Latham

Swirl meets Clara Latham, General Manager of Della Vite.

Working with Seedlip, Clara created a whole new category of drink. It was called ‘the emperor’s new clothes’ – but today Seedlip is the king of the ever-growing distilled non-alcoholic spirit category. Now with recently launched Della Vita, can Clara change how we view Prosecco too?

What’s it like to create a category?

Establishing a normal brand – you know who your competitors are, the category and concept are established and the trade understands what you’re doing. They know what to expect from your product. But when you are creating a whole new category you can’t look at the world as it currently is – because otherwise you don’t exist. You have to look at the world as you think it could be.

Before Seedlip, if you weren’t drinking for whatever reason, your options were really limited. People expected to feel disappointed. Taking that as our starting point, Seedlip created something that made people feel good, irregardless of whether they were drinking alcohol or not, they felt considered. We have an opportunity to change the way things are today and to do that for the better. That’s endlessly inspiring.

How are you seeing the that the world could be different with Della Vite?

Though Della Vite is a very different proposition from Seedlip, I felt that they had lots of parallels. I felt a bit nervous to lead with the word ‘Prosecco’ when people asked me what my new venture was. Their faces would drop. ‘Really?’ they’d say, ‘not English sparkling? Not a category that’s on the rise?’.

But when I look at the Prosecco category as it stands in Great Britain, I see a massive opportunity to reposition it and change how it’s perceived. At the moment it’s seen as an entry-level cheap commodity, I think mainly because the large proportion of Prosecco which reaches us here is mass market and mass produced. But we have an opportunity to get people understanding that there is such a thing as really high-quality Prosecco – that they could be feel proud not just to say that they drink it, but that they even prefer it. That it’s their chosen drink.

Compared with other celebrity wines, there’s an unexpected focus on technical detail with Della Vite. What’s the motivation for that? And what challenges did you experience working with both Prosecco and celebrities – two things the established trade aren’t overly fond of?

It’s not just a beautifully designed bottle with the name of some celebrity sisters slapped on the bottle. Della Vite aspires to be a category pioneer – and we can only do that with a really well-crafted product. The most important factor for me taking this role was connecting with the sisters and understanding that they didn’t just want to launch another celebrity wine.

Della Vite is quite a different thing. It’s not just another premium rosé with a celebrity endorsement that does well in a category which people already understand and appreciate. The premiumisation of prosecco hasn’t happened yet – but Della Vite is more than up to the challenge. And it’s backed by these sisters who really understand that Prosecco can be a premium product and who know what they’re talking about – and who are prepared to surround themselves with people who give their ambition the best chance of succeeding.

Of course, people are always resistant to change. It’s natural to meet resistance when you’re doing something that’s not been done before. That’s why we really own the importance of education.

When you were marketing Seedlip what did you learn about the alcohol sector? And now you’re marketing alcohol, what can you apply from your experience with Seedlip?

Seedlip was a steep learning curve. Being in and around the alcoholic trade you suddenly realise in order to win in the on-trade the trade play a gate-keeper role in that. They’re the people who display your product to the consumer. Gaining their respect and investing time in getting them onside was really important.

But I also think the naivety can be an asset. Not being blinkered by what’s expected means you can approach things in a fresh way in a very ‘challenger’ way. Part of behaving like that gets people very interested and excited by what you’re doing.

I have also learnt the difference between the ‘wine trade’ and the ‘alcoholic brand world’ and their two schools of thought, for example when speaking to the wine trade, a heavy focus is on the product and liquid credentials. I describe Della Vite as being the perfect brand sitting between the two ways of thinking. We can lean into our wine credentials, and have a technical, intellectual conversation about the wine, and then we can also lean into the fact that we’re bubbles, we’re contemporary and that we have incredible lifestyle credentials. There’s a common ground for everyone.

What are you ambitions for Della Vite?

For me, success wouldn’t only be measured by how many bottles we sold, but alongside this, whether we’d become the brand which opened the door to a new space for Prosecco which was more celebrated, higher quality, and better understood.

Really, I’d love people to recognise that our brand was part of that step change.

Think of Fevertree – they did something fantastic for tonic. Before Sipsmiths and Hendricks gin was just Gordons. They managed to change people’s perception of what the norm was for that particular category. I hope that Della Vite will do the same.

Why do we disdain wines the mainstream like?

If the customer is always right, why is the wine establishment so snobby about mainstream and less complex wines?

Guest writer Aleesha Hansel reflects.

In any field, the more we learn, the further removed we are from our humble beginnings – the things that drew us in in the first place. In wine, this distance means we start to speak of terroir, structure and balance – terminology that seems more suited to architecture than the product of grapes.

When I first started working in wine, I remember really enjoying Beaujolais. When often asked what my favourite wine of the moment was, I very quickly learnt that responding with Gamay did not instil a great reaction, and definitely didn’t help me being taken seriously. Feeling slightly embarrassed, and wanting to be respected as a wine professional, it led to me abandon drinking Beaujolais until only a few months ago.

Nudged and cajoled by wine politics, reverence for tradition and a sense of hierarchy, wine folk are often found espousing the virtues of Pinot noir, Chablis or something else just as predictable. Adhering to well-known dictates allows us to present ourselves as one of the ‘in crowd’: knowledgeable and as authoritative about the subject as our peers. But is it working against us connecting with a wider audience?

One great example of this is acidity.

‘Enamel stripping’ is a tasting note I have read countless times, and makes me wonder why anyone would promote a wine as being a turpentine equivalent. While I understand from years of study that acidity does help the balance and structure of the wine, the love for this characteristic seems to go above and beyond just being a component in what makes a wine objectively ‘well structured’.

Holding almost a cult status among the ‘wine elite’, high acidity has become a sort of Freemason’s handshake – a social signifier allowing those in the know to recognise each other among the hoi polloi. Because, high acidity isn’t generally something that appeals to mainstream consumers. They tend to want wines that are rounder, sweeter and more approachable. The very same hoi polloi that we rely on for our livelihoods. Despite all of the romanticism attached to wine, which I myself enjoy, ultimately if we don’t sell wine we are all on our uppers.

Winespeak may excite us wine geeks, but can lead consumers feeling like they need a degree in grape science to enjoy a glass. With Hardys being the best-selling off-trade UK wine brand wouldn’t it makes sense for us to accept then that perhaps a healthy and successful wine industry is one that advocates for all. After all, Radio 1 has a place next to Classical FM, as does fish and chips next to haute cuisine.

Like many things that you first enter into, you play by the rules. It’s only when you learn a bit more that you build up the confidence to throw a few of them out the window. Something that I have found great freedom and fun in doing so. It also allows me to happily shout out about my re-ignited enjoyment for juicy, soft, fruity Beaujolais and confess that all those times I said I liked Pinot Noir – I was lying.


Jamaican-Caribbean Food Meets Georgian Wine

Are food and wine matching too European-centric? Guest writer Aleesha Hansel ponders why food and wine paring suggestions are so standardised – and what sorts of wines work best with the Jamaican-Caribbean food of her heritage.

‘Goes with fish and seafood’ – wine 101 when it comes to food pairings on the back of a bottle.

Uninspiring, repetitive, and perhaps when looked at with a closer lens, rather exclusionary. After all, are fish, pasta, pizza and all the other overused suggestions really all that the wine drinking public eat? Or is it another symptom of a white, European-centric gaze?

Googling ‘wines to go with lamb’ brings up an array of articles going into the minutiae of which wine is best, from lamb chops to slow roast shoulder to shepherd’s pie and everything in between. The same, unfortunately, can’t be said for cuisines lumbered with the label ‘exotic’. Included in this category you will find Asian (itself covering Uzbek, Chinese, Japanese, Indian, Afghan, Kuwaiti and Malay dishes, to name but a few), alongside Caribbean, and the whole continent of Africa. Often these ‘exotic’ dishes have spice, both in terms of flavour and heat. It means that sadly, they’re relegated to ubiquitously match with sweet, white wines.

But what if you don’t like sweet wines or white wine full stop? Or even, heaven forbid, don’t want to temper the chilli – the reasoning given behind most sweet white pairings? Surely, someone cooking with three scotch bonnets isn’t particularly looking for a wine to quell it?!

By the very nature of being born in Britain, and despite a multicultural background, I too fall back on these standardised wine and food pairings. But there is a broader lexicon out there, used to describe wines for the people who have no idea what a gooseberry tastes like. And that lexicon can, in turn, expand our food pairing ideas – whether it’s jollof rice or ramen.

I’ve found that exploring wines from regions that use different wine-making techniques, or grape varieties, can introduce us all to new characteristics and nuances, ones that might match better with bolder food flavours. Georgia is one such region, traditionally using earthenware vessels and indigenous varieties.

With a selection of these, I matched wine to food of my heritage – Jamaican Caribbean.

Qvevri Goruli Mtsvane 2018 – Pheasant’s Tears

Matched with: Pumpkin Stew

Viognier-esque on the nose, this dry white made using the Khikhvi grape tastes of red grapefruit, peach, mango, apricots in honey and sprinkle of sultanas with a savoury note of hay. Other than the usual things to consider when food matching, such as acidity, alcohol and sweetness I also like to pair colours. The aromas in this wine scream out orange, and as such this dish was the most likely candidate for pumpkin stew. The natural sweetness in the pumpkin and carrots, paired with the ‘sweet’ fruits in the wine.

Dvali Winery Saperavi Qvevri 2018

Matched with: BBQ chicken wings

Spending seven months fermenting on must in a Qveri, this dry red made using Saperavi grapes, is laden with rich black cherry, stewed plum and syrupy black fruits. Similar to a Cabernet Sauvignon it bore hints of herbal mint but with a smokey undertone. The fruit and smokiness in this wine matched perfectly with the BBQ glaze on chicken wings, while the tannins were soft enough for the meat.

Marani Wine Kindzmarauli 2018, Medium-Dry

Matched with: Curried mutton

Another red produced from the Saperavi grape, this expression is off-dry. Boasting Durif levels of black fruit intensity, the wine also had savoury flavours of rosemary, and red onion and balsamic reduction. Being ingredients often used with lamb, it wasn’t difficult to see why this wine works with curry mutton. The fruit stood up well to the seasonings, with the residual sugar working to balance the heat of the dish.

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Almost there: virtual trade and press trips to Georgia

The National Wine Agency of Georgia had hoped to host their usual (and hugely popular) trade and press trips to Georgia this Autumn, but given the ongoing disruption to international travel, regrettably, this is not possible.

However, conscious that interest and curiosity for Georgian wine among the UK wine trade remains high, the Georgian wine agency and producers have worked together with Sarah Abbott MW and team at Swirl to create engaging virtual trips for the wine trade and press.

Held over two consecutive mornings, each trips will include virtual tastings with producers talking live from marani and vineyard, as well as presentations and video footage on Georgian terroir and wine styles. A key theme of the trips is to show the contemporary diversity of Georgia, and the richness of her wine culture, and indigenous grapes. Georgian exports to the UK have boomed in the last two years, but there are still myths to be busted and prejudices to be broken. The quality, creativity and relevance of Georgian wine has never been higher, and the teams have worked to express this through thoughtful itineraries and accompanying materials.

Group size is limited to 12 on each trip, so as to foster engagement and ensure a positive, useful experience for all.

Each attendee will receive a pack containing wines (for virtual tasting), and some Georgian specialities. Sarah Abbott MW says , “While we can’t capture Georgia’s spirit and vitality in a box, we have thought carefully about how to convey some of the sights, sounds and tastes that make Georgia such a delight to experience in person.”

The dates and times of the virtual trips are:

  • Tuesday 13th and Wednesday 14th October 2020 – Press
  • Tuesday 27th and Wednesday 28th October 2020 – Trade
  • 10:00 to 12:00 GMT (13:00 to 15:00 Georgian time)

To express interest in attending the Virtual Trips, or for more information, please contact Sarah Abbott MW on sarah@swirlwinegroup.com, or Madeleine Waters on Madeleine@swirlwinegroup.com.

Almost there: Virtual Trips to Conegliano Valdobbiadene in October

You don’t appreciate the seven or seventy-seven wonders of a city, but the answer it gives to your request.

Italo Calvino.

The producers of Conegliano Valdobbiadene have come together to host Virtual Trips for members of the UK wine press and trade this November. The extended virtual experiences, devised with the advice of UK consultant Sarah Abbott MW and Italy-based Michele Shah, aim to bring the current developments, terroir, wines and culture of the UNESCO world heritage vineyards to life.

Virtual travellers on the trip will receive “ConVal in a box” containing a wide selection of Prosecco Superiore and speciality cheeses from herds that graze the local sub-alpine pastures, as well as maps of the region. The trip takes place via Zoom over two consecutive mornings in October 2020, when guests will virtually meet with winemakers and grape growers in their vineyards, and hear the latest on viticulture, enology and enotourism in the region. Guests will be guided through virtual wine tastings with the winemakers and specialists of Conegliano Valdobbiadene, and the program has been developed to contain a stimulating range of media and ways of experiencing the region – despite travel restrictions.

Each session is supported with a virtual tasting pack of background information, references and resources, and guests will be supported with all the follow up information and samples they need in order to get the most out of the trip, and their time. Furthermore, guests have the opportunity to register a particular line of enquiry or interest in advance, and to have this aspect covered during the trip.

The Virtual Trips were developed in response to the continuing uncertainty and caution around international travel, and the challenges and potential waste involved in planning a conventional press trip under current circumstances. The Consorzio hopes to resume in-person trips to the region soon, but the response to the virtual version has been so positive that they are considering running both models in the future.

The Virtual Press Trip (running from 6th-7th October) is now full, but a few places remain for the Virtual Trade Trip, which runs from 20th to 21st October. Places are free to attend for members of the trade – to register your interest or find out more please contact Sarah Abbott on sarah@swirlwinegroup.com.

Bid for Beirut

Swirl’s PR maven, Madeleine Waters of CoCo, has been visiting and working with Lebanon for years, after being introduced to the country and its wines by child-hood friend, Michael Karam. Madeleine brought together and ran the Wines of Lebanon generic campaign, and still works to promote and support Lebanese wine producers today. She writes:

The horrific events in Beirut earlier this month have put Lebanon in the spotlight, once again for all the wrong reasons.

I have been visiting Lebanon for over 10 years since I started working with the country’s wine producers.  As anyone who has visited Lebanon will testify, it’s a country that gets under your skin.  The warmth and generosity of the people, the hospitality, the food, and of course the wines – all of which couldn’t be further from the image of terrorists and war often associated with the country.

Talking of the wines feels trivial in the light of the current crises facing the country –  banking restrictions  hyper inflation and now the catastrophic expolsion that has destroyed large parts of Beirut leaving many dead, injured and homeless.  But wine is Lebanon’s most important export, and therefore one that is bringing crucial ‘fresh dollars’ into the country at this time of crisis.  So buying Lebanese wine really is something you can do to help.

There are also several fundraising initiatives underway, many wine-related, should you wish to help in other ways.

The Wine Society has created a special Lebanese mixed case which sold out in just 15 minutes (but more is on the way).  Master of Wine Emma Dawson (@emandwine) is running a tasting of Chateau Ksara wines with Lebanese wine expert Michael Karam and George Sara of Chateau Ksara on 27th August at 7.30pm (email: emmadawsonmw@gmail.com for more information), and wine lover Mike Clark is holding An Oenolgoical Journey with Chateau Musar – a tasting of Musar vintages going back to 2000, both in aid of the Lebanese Red Cross. Elizabeth Gabay MW and Sumita Sarma featured Lebanese rosé as part of their I Love Rock n Rosé Insta live series, raising money for Impact Lebanon.

I felt the need to do something myself to raise money for the city that has a special place in my heart, so decided to organise a wine auction.  I had thought that I would get a few nice wines from my contacts in the trade and raise a few hundred pounds.  We now have nearly 70 lots (and counting), and I have been overwhelmed with the generosity of people both within the trade and private individuals who have pulled amazing bottles out of their cellars, put together incredible tasting experiences, wine dinners and vineyard stays.

Now all we need is some wine lovers to bid on these amazing lots and raise some serious cash for Beirut.

The auction runs from 09.00 on Friday 28th August – 18.00 on Monday 31st August 2020.


Instagram: @bidforbeirut

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Calling time on ‘fine’ wine

In many ways, words are all we have in wine world. Unlike clothes there isn’t an option to try before you buy and even with the proliferation of reviewers and rating apps one man’s meat can be another man’s poison. It’s extremely important then that we speak to consumers with meaning, truth and integrity and not just rely on marketing bumpf.

Like many a wine professional, I have a tendency to turn time off into a busman’s holiday, managing to shoehorn in not one, but three, vineyard visits to a recent week’s holiday in Dorset.

There was a time not so long ago when English wine was seen a joke, but English fizz is now mentioned in the same breath as Champagne, with some houses setting up shop on our side of the Channel.

Observing how English wine has been elevated to respectability makes me question just how exactly a wine manages to gain a reputation for being ‘fine’?

The thing that struck me the most on these tours – seeing the fruit set and listening to how the growers tend to them, is that it’s often forgotten, (especially, I find, by those of a red trouser-wearing persuasion), that wine is a product of that most humble of trades – farming.

You’d almost be forgiven for not knowing that grapes are grown alongside the maize and turnips – after all they aren’t prized for their terroir, used as investment vehicles or discussed using the prefix ‘fine’.

While I agree that there should be distinctions made to allow consumers to understand the differences between how wines are made, and to celebrate the artistry of the winemakers, I’ve always found it difficult to understand the exclusionary, old-school attitude of the few. The old boys are so set in their ways that only wines from select regions are deemed good enough, and where a bottle’s status takes precedence over its content. Let’s face it: it’s the ‘gentleman’s’ equivalent of a pissing contest.

The concept of fine wine is outdated, literally. Take the Bordeaux Grand Cru classifications – barely changed since 1855. The term is also technically useless, having no legal definition. During my time working in retail, fine wine was categorised as anything over £20. But this arbitrary number can’t be all that defines it, otherwise the Bordeaux-and-Burgundy brigade wouldn’t hold such a tight grip on the phrase.

Rarity is another factor often cited, but if this was the case then why don’t we mention Usakhelauri, a Georgian semi-sweet wine with just 1000 bottles a vintage, in the same sentence as Burgundy? Evidently ‘fine wine’ has just become a synonym for Western European wine. And it’s a dogma that’s become an existential threat to the wine industry.

The history of the wine trade has obviously played a part in why we drink certain wines, but to the modern consumer, the dominance of a handful of regions can seem old-fashioned and intimidating.

During my tour of English Oak, I spotted a young couple. She wore Balenciaga trainers and he was dressed like a cast member of TOWIE. They did not look like the customers I used to serve, the students I used to teach, or my peers at WSET. Our prejudices might tell us they were not ‘fine wine’ drinkers, but one fact remains paramount: they were there. They had enough interest, not only book a tour, but buy a bottle. These are exactly the people that we should be welcoming into our arms.

Young drinkers aren’t afraid to spend money on quality products and brands that speak to them – just look at the rise of craft beer and artisanal spirits.

The spectrum of wines produced globally is far too great, and grape varieties far too varied, for us to be blinkered into just lauding the same few styles, over and over.

This isn’t about dumbing down, after all I spent far too much time studying to pretend that wine isn’t a difficult subject. It’s about making it more inclusive. Redefining what a fine wine can be, and where it comes from, will not only engage new consumers and make the wine world more inviting, but also increase sales across the board. Something that surely makes sense, no matter what colour trousers you wear.

Aleesha Hansel  – @_SpillingIt

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Supporting Black Wine Professionals

Image via SevenFifty Daily

In support of black wine professionals.

Black Lives Matter is having its #metoo moment: we think it’s about time that systemic racism became as unacceptable as everyday sexism. Black wine professionals are marginalised in our industry. We shared the following comments and resources for self-education about racism in the wine trade in our June newsletter on 12/6/20. The final two links are articles which have since been published which are also valuable reads.

The bald fact of it is that the wine trade, especially in the UK, is overwhelmingly white. We have thought long and hard about whether we, as a company run by white women, ought to comment on the global narrative and action which has arisen as a consequence of the murder of George Floyd. But in the words of Julia Coney, ‘it’s not that hard to stand up for what is right”.

Privately, we have committed to a revaluation of our business practices. We actively support other women in wine. We know we could and should be doing more to celebrate BAME people in the same fashion. We will be taking our time to evaluate how best to pursue this responsibility moving forward, in tandem with private self-education.

Publicly, we wanted to share these wine-trade-specific resources for self-education and support of black wine professionals. We have also shared a number of social media hashtags which we have also found useful.

First watch this IGTV from Julia Coney.

This post from her listing some notable black wine professionals (also see the comments) is a good place to start introducing diversity to your bottle-heavy Instagram feed. This is another post from Vinepair doing the same.

Dottie Gaiter’s 47 years as a journalist are worn so lightly. This piece, Being Black in the White World of Wine, was as moving as it was matter-of-fact. “One would think any industry that revolves around hospitality would want to be viewed as progressive, anti-racist, and inclusive [… But] inclusion simply is not on the minds of many in this industry.” Side note: we have also ordered a copy of Dottie and her husband John’s spine-tingly-feeling book: Love by the Glass: Tasting Notes from a Marriage.

Follow Julia’s new platform, Black Wine Professionals.

These hashtags have been a good resource for us too: #blackwineprofessionals #blackwomeninwine

With so many anti-racist texts currently sold out in the UK, we’ve also been exploring some great podcasts seated at the intersection of race and wine:

Hip Hop and Wine is awesome. The tagline describes it as a ‘blending the worlds of fine wine and popular culture’ and it does it so well. Episode 28 was particularly interesting because it brought together Amelia Singer (of The Wine Show fame) with rapper JR Boss. Host Jermaine Stone and JR Boss have a fascinating, if brief, discussion about the fact that wine is not brand-centric hampers it’s discovery by a host of new drinkers.

The Colour of Wine is another must-listen. We are slowly listening our way through the back catalogue, but particularly liked this episode featuring Brenae Royal of EJ Gallo. She touches on the value of her relationship with mentor Deborah Juergensen: “Deb started out as one of the first few women winemakers in a very male-dominated field. It’s been amazing to have her as a mentor both professionally and personally.”

Does The Wine Industry Have A Racism Problem? An article from Forbes featuring Brenae Royal, Wanda Mann and Regine Rousseau. Examples of systemic racism in the industry which keep recurring revolve around black people being questioned about their qualifications and right to be in a wine space; the suggestion that a black person is included in a wine space/ panel/ etc as a diversity token. A valuable read to check the way we approach black wine professionals.

What Being An Ally Really Means, by Shakera Jones aka @BlackGirlsDineToo. The article includes a call for influencers to use their platforms to drive social change, rather than shying away from race-related statements for fear of losing followers or potential work. A good example of concrete action she references is certain wine influencers requesting a statement on their response to #BlackLivesMatter and diversity policies from brands before they agree to work with them. A simple but powerful action.


Mindful drinking: how and why you should try it

Mindful drinking sounds like a fad. But we’ve found that it can really enhance your drinking experience. In our June newsletter we explored how and why you should try mindful drinking.

Have you ever tried to eat a Lindor bar mindfully? It’s a ruinous experience. Tune into the full experience of a single bite and you start to notice how the chocolate clags at the back of the throat; you notice the cloying sweetness – the saccharine lack of complexity in its flavour.

On day seventy billion of lockdown (or a post-Barnard Castle approximation of it), fatigue is palpable. As a society we seem to have cycled through phases of excess and abstinence in infinite repetitions. It’s unsurprising that the internet is awash with articles tackling the mental impact of alcohol, advising people to drink ‘mindfully’.

But what does that actually mean?

Being mindful, fully engaging with the sensory and mental experience of what you’re doing, is challenging. That’s why we began with chocolate. In spite of the dopamine hit you experience when you eat chocolate, it doesn’t affect your mental faculties as much as alcohol. Because drinking mindfully is hard. Really tasting every sip, appreciating the balance of flavours and the structure of the wine without making it a WSET exercise.

The concept of mindful drinking is also mentally entwined with the sober-curious movement. But we feel that drinking mindfully needn’t be associated with problematic drinking: in itself, it can be a joyful and empowering experience. To really focus in on what you enjoy about a sniff and sip of wine is a very powerful means of focusing your attention and creating a lasting memory not just of a drink, but of a moment.

So how do you drink ‘mindfully’?

A lot lies in the preparation. Bring the wine to the perfect temperature; choose your finest stemware. Settle yourself somewhere comfortable with no distractions – that means no music, no TV, no distractions. If you are happy to, it’s actually fun to drink alone in this way. Settle yourself with your glass and consider the aromas, the flavours as you take a sip. It doesn’t have to be great wine – though we’ll wager you’ll choose better wines going forward if you drink in this way. Consider every facet of the wine. What is the texture like? Waxy? Chalky? Oily? Does it make your mouth water? What do you taste? Take the time to tease out the flavours. How does it make you feel? (The idea is not to answer “a bit pissed, to be honest.”)

Join @GroupSwirl on Twitter, for an experiment in group mindful drinking, this Thursday 18th June at 7pm. We’ll be using the #mindfulglass hashtag to share what we’re sipping, and why it’s meaningful to us.