We source our food from trusted suppliers, most of whom we have dealt with for the last 20 years.
We try to buy wines that are individual, interesting, good value for money, and affordable. We tend to work on low profit margins on our more expensive wines, so that we can offer them, hopefully, at only a few quid above their retail value.
The relationship between wine and food surely stems from their related sources of agriculture and husbandry. There is no doubt that the more naturally and less intensively food and wine are produced, the better they will taste and the more nutritious they will be. Conversely, the more intensive the farming methods employed, the more chemicals, chemical sprays and fertilisers, antibiotics, and insecticides will be used.
Wine, like beer and cider, is a delicate beverage, requiring delicate handling- it oxidises, or destabilises, very easily. The more it is pumped around from place to place, the more help, in terms of additives, will be required to stop it falling apart...
Many of the everyday wines most of us drink are produced on just such an industrial scale, often heavily filtered and sterile-bottled, to prevent them spoiling later in bottle. Most are produced using cultured yeasts, which can make wines taste rather "samey".
Many of the wines we stock come from small family-run "farms", where the principles of low yields, minimum use of chemicals in the vineyard, hand harvesting, ploughing between vine rows, use of organic fertilisers, farming by organic or biodynamic methods, and minimum use of sulphur, are upheld.
This is what the expression "minimum intervention" means.