The best address in London - if money is no object

London's Capital Hotel is a classic British five-star boutique hostelry.

Perfectly situated, just around the corner from Harrods of Knightsbridge, it offers style and sophistication to a well-heeled audience of global travellers.

The Capital has just launched its new luxury penthouse - a London bolthole for those looking for discretion and plenty of space. Go on, spread out. You've paid for it.  

Now available for summer stays, it is priced at £2000 per night - which puts it well out of my budget; but hopefully not yours.

On the first floor is a bright sitting room with floor-to-ceiling windows that lead to a charming terrace – an extremely rare facility in the heart of London.

Across the hall is a large, well-equipped, open-plan kitchen/dining area for additional entertaining space. Upstairs is an elegant en-suite master bedroom – also with private terrace overlooking the roofs of Knightsbridge - and a double bedroom, a fully-fitted dressing room, separate bathroom and storage space.

The Capital’s concierge, housekeeping and front office team are on hand for guests to tailor their visit in accordance with their individual requirements. Ask for a llama to be sent to your room and no one will bat an eyelash. It's the style of place where the customer is always right.

The Knightsbridge Penthouse is fully-equipped for self-catering, or guests may book a table for Outlaws at The Capital (the Michelin-starred in-house eatery that specialises in Cornish seafood - also highly recommended). There are a variety of recently renovated meeting rooms and the on-site car park, also a London rarity.

The Capital’s whisky bar is open daily. Ask for a glass of wine from owner David Levin and wife's own winery in the Loire Valley of France. His daughter Kate is the general manager. 

Should they wish to visit local attractions, guests are within walking distance of Harrods, Hyde Park and the V&A Museum. 

The Capital (www.capitalhotel.co.uk) has 49 jolly comfortable bedrooms, including eight suites, and a selection of comfortable apartments. Tell them I sent you.

Honour for Mornington Peninsula wine pioneer

Mornington Peninsula wine industry pioneer Nat White, previously of Main Ridge Estate, was one of those honoured in the Queen's Birthday List, collecting a well deserved OAM award. 

David Lloyd, from Eldridge Estate, reported much satisfaction across the region, saying: "I wanted to share my regions happiness at the recently retired Nat White receiving an OAM award yesterday. Our region went from hobbyists to a serious wine region due to his drive and vision.

Nathaniel John White of Flinders was honoured for services to the wine industry, including Main Ridge Estate Winery - Mornington Peninsula: Owner and Wine Maker, 1975-2015, as well as his consultancy work. 

He was the Peninsula's first qualified winemaker and opened the region's first licenced winery in 1978.

He was a foundation member of the Mornington Peninsula Vignerons Association (MPVA) and committee member for 36 years as well as being involved with the establishment of the Friends of the Mornington Peninsula Vignerons and wine makers' representative "for many years".

He was also a founding committee member of the Mornington Peninsula International Pinot Celebration, a consultant, mentor and educator to local winemakers "for 40 years".

I hear several local vignerons joined in a toast to White last night. 

Blue Wren Winery: A bright feather in your culinary cap

What is chef Steve up to?

Things are very much on the move at Blue Wren Winery, Mudgee. Recent samples have impressed, particularly a 2016 Verscato, a crisp aperitif wine made from verdelho grapes in the style of Moscato.

Colleague Roderick Eime visited Blue Wren last weekend and was impressed by the momentum. Here's his guest post.

After a complete upgrade to every aspect of the property, one of Mudgee’s signature wineries relaunches as a bold gastronomic and events venue.

There’s a wry smirk on Chef Steve’s face as he digs deep into the punnet of thick coffee-coloured mousse he’s about to put on my plate. The velvet-smooth paste is delicately extracted with an ice cream scoop and placed to the side.

As I ponder this strange concoction, Steve continues to taunt me with cheeky glances as he prepares for the next astonishing procedure.

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Peter Gago: Master of the Wine Universe

Even today, after 15 years in the biggest job in Australian wine, Peter Gago AC occasionally shakes himself to be certain he is not living a bizarre dream.



He was probably shaking his head again this morning when named as a Companion of the Order of Australia in the Queen's Birthday Honours List.

The Penfolds' chief winemaker, one of the most in-demand wine speakers and presenters in the world, spends much of his time in first-class lounges and luxury hotels, rubbing shoulders with the great and good of the wine world.

Adelaide one week, Hong Kong the next. Then London and Paris, followed, maybe by a few days in New York and San Francisco spreading the Penfolds gospel.

A private tasting with Jancis Robinson one day, a gala dinner the next, accepting a trophy the next.

It is a gruelling schedule, but one which Gago thrives on. He's one of the nice guys of the wine industry, quick with a smile and private chat with even the humblest of wine scribes or representatives.

A few years ago I watched him deal with request after request for a few words or a photo at Vinexpo, the world's biggest wine fair.

We caught up twice late last year, first in Sydney for a Penfolds tasting, then in London, where meeting the all-powerful Robinson and collecting a global science award were on his agenda.

He's come a long way, this former school teacher and scientist turned winemaker.

Born in Newcastle, England, he moved to Adelaide with his family when he was six. After completing a Bachelor of Science at the University of Melbourne, he worked as a chemistry and mathematics teacher before succumbing to a long-held interest in wine, which saw him return to Adelaide at the age of 29 and complete a Bachelor of Applied Science (Oenology) at Roseworthy College.

After graduating as dux, Peter joined the winemaking team at Penfolds in 1989, initially in the craftsmanship of sparkling wines, before moving on to reds where he took on the role of Penfolds' red wine oenologist.

He quickly became an integral part of the winemaking team and in 2002 succeeded John Duval as Penfolds chief winemaker, the role he has now held for a decade and a half.

His job ranges from time in the vineyards to globetrotting ambassador to overseeing the final blends of Penfolds' most prestigious reds.

As only the fourth custodian of Grange since Max Schubert was appointed in 1948, he is in constant demand internationally.



“A year or two ago I was at celebration of the 40th year of Decanter, the English wine magazine, a glamorous event at London's Le Gavroche that was attended by people like Olivier Krug of Champagne Krug, Marchese Piero Antinori of Antinori wines and Christophe Salin of Chateau Lafite-Rothschild,” he said in a recent conversation.

Wines served at that event included Taittinger Comtes de Champagne Blanc de Blancs 2006, Penfolds Yattarna 2008, Isole e Olena’s Cepparello 2006, Chateau Montrose 1975 in magnum, Chateau Coutet 2009 and a special ‘Decanter’ bottling of Taylor’s 40 Year Old Tawny Port.

“Not only was Penfolds invited, but they also asked for one of our wines, which was a tribute to where we stand in the world of wine and was an absolute thrill,” Gago said.

“It was a recognition of Australian chardonnay in company that included Pierre Taittinger and Angelo Gaja and so many other names that I could drop. Australia is not just a little country any more; our wines have cachet and are being recognised by some of the most serious people in the world of wine.

“It is great if wines like Grange and Yattarna can open global doors for other Australian producers; and I think that is what is happening.”

Gago himself has become used to recognition and sharing stages with the greats of the wine world.

In 2012, he received the ‘Winemaker’s Winemaker’ award, presented by the Institute of the Masters of Wine and British industry publication The Drinks Business.

Late last year, he was honoured by the Royal Institution of Australia, which awarded him a prestigious Bragg Membership for his contributions to the science of winemaking.

The organisation is a national scientific not-for-profit organisation with a mission to '"bring science to people and people to science".

The award is named after the South Australian scientists Sir William Henry Bragg and Sir William Lawrence Bragg, a father and son team who won the Nobel Prize in 1915 for establishing X-ray crystallography, a scientific technique still widely used today.

Gago said he was “shocked, delighted and humbled” to be made an Honorary Bragg Member, the highest category of membership awarded by The Royal Institution of Australia.

“I am delighted as I am honoured to represent the pursuits of the many practitioners of the ancient discipline of oenology, humbled at joining eminent and world-renowned scientists and shocked to have been chosen on the right side of 60,” he said.

Gago joined just 31 other scientists as a member and was inducted along with paleontologist Professor Michael Archer AM, marine biologist Professor Terry Hughes and biochemist Adjunct Professor Zee Upton.

The Royal Institution of Australia chairman, Peter Yates AM, said celebrating the achievements of great scientists was an important part of Australia’s development as an innovative nation.

“By acknowledging and honouring our industry leaders we hope to inspire the next generation of scientists and STEM graduates who will play a critical role in building Australia’s future,” he said.

Gago says he likes his wines to reflect the fruit and the vintage.

"I would not say that my style is particularly evident in the winemaking, although I'm a firm believer in no filtration or fining; natural yeast, open-top fermenting and other non-invasive techniques,” he says.

“My role is about knowing when to interfere and when to stay out of the way."

While Gago is very serious about winemaking; he is not always intense. When we meet up we are just as likely to talk about Bruce Springsteen as wine; and we both enjoyed an exhibition on 1960s culture “Say You Want a Revolution” at London's Victoria and Albert Museum late last year.

He's constantly preparing or presenting – and his wife, Gail Gago, is a leading South Australian State politician. They are one of the busiest couples in the country.

“I still sleep less well than I should on planes, given the amount of flying I do,” he says. “But I'm doing a job that I love, one that I would do for free and one that I never imagined I would have the chance to do.

“It's a very exciting phase of the wine industry to be involved in. I'm sure there are great vineyards still to be planted in Australia. There is every chance that our Le Montrachet has yet to be discovered, and that there are great wine styles still to be invented.

“I'm over the novelty and 'romance' of travel but what thrills me is when we put on an event in Paris and we get a 100% acceptance. That is heart-warming and makes everything worthwhile. If you can sell Australian wines in Paris then you can sell them anywhere.”

Imagine taking your seat on a plane and then being savagely bitten

If you are flying with a United States airline then you need to be prepared to expect the unexpected. 

In April, there was the case of a United Airlines passenger who was dragged from his seat and off a plane by Chicago aviation police after declining an order to leave a flight the airline had overbooked. 

The "guest" suffered a concussion, a broken nose and lost two teeth in the incident.

A couple of weeks later, witnesses told of an American Airlines flight attendant violently taking a stroller from a woman with her baby, hitting her and just missing the baby. The crew member then allegedly tried to fight a passenger who stood up for her. The employee was later suspended. 

The most recent incident, this time involving Delta Airlines, is arguably the most shocking. 

An Alabama man got to get to his window seat by climbing over another man who had his "emotional support dog" on his lap. 

The man was twice attacked by the dog, which was not muzzled, and needed 22 stitches for facial wounds. He might need plastic surgery.  

The victim, Marlin Jackson, suffered a large open wound under his nostril and another open wound running along his right cheek. 

Initial police reports said that Jackson was bitten by a dog owned by, Ronald Kevin Mundy Jr, reportedly a former US Marine. 

All three were on a Delta Airlines flight leaving Hartsfield-Jackson International Airport in Atlanta headed to San Diego a week ago.

Officials from Delta Airlines said the flight was delayed as Jackson was transported to a local hospital and Mundy and his dog were escorted off the plane. But no charges were laid against Mundy.

Some questions for Delta Airlines and the police.

Why would you allow any type of dog to travel in the cabin without wearing a muzzle?

Why would you place any dog, alleged support animal or not, in the middle seat of a row?

Does an airline not have a duty of care to its passengers?

How do you determine whether a "support dog" has been trained to behave properly in public settings as service animals do
 
Why would the owner of a vicious pitbull-type dog not be charged after it attacked an innocent person?

Mundy told authorities that the dog, which he said was a chocolate lab/pointer mix, was issued to him for support. Strangely, his Facebook page shows him playing golf and engaged in other social activities without a support dog.

Also, he is employed as a maintenance supervisor at a nearby airport. Can the public be sure he was not given preferential treatment?

Can airline passengers demand to be moved if they are uncomfortable sitting next to a "support animal"?   

Some key points worth considering here. Jackson is a black man. Mundy is a white man and formerly with the US military. This incident occurred at Atlanta, in the heart of the deep south, a city with a long history of racism.

It certainly makes you think - and to be very wary of where you might sit when flying in the US.    

How an air crew's inability to add up can put lives at risk

Just the other day my wife had a shop assistant search for a calculator to add up the total from two purchases: $5 and $3.50.

Lots of people cannot add up; and that is an issue when the flight crew that's been given the task of making sure the correct number of passengers are on your plane have that issue.

You'll have seen them going up and down the aisles, clicking a little machine that is supposed to ensure that no one has loaded some baggage and then decided to scarper.

Except when they can't get the numbers right - and a passengers' luggage flies, but he does not.

It happened recently at Mumbai Airport when a passenger dozed off on an airport bus and missed his flight - without the bus driver or the IndiGo airline crew noticing.

The bus was ferrying passengers to the aircraft from the terminal at Mumbai Airport and somehow the driver and other airport personnel failed to spot him, TravelMole reported.

The bus was then parked up and locked, trapping him inside for six hours (apparently he was one of only three people in the country without a mobile phone).

The man, who did not want his identity disclosed, said he dozed off due to exhaustion after working non-stop for more than two days.

"I was in Mumbai for official work and continuously working for 2-3 days. I was very tired and fell asleep after I sat on the back seat, close to the air-conditioning vent," he said.

"I spent the entire night at the airport and took the first flight to Bangalore in the morning," the flier said.

He added he was at first considered a trespasser after being found on the bus; before he had the chance to prove his story.

Airlines go through multiple head count checks during boarding and on the flight, and it is unclear how crew failed to spot that they were one passenger short. A good job he wasn't a terrorist.