 When the UK entered the first coronavirus lockdown in March 2020, there was a sense that the end of long, thoughtful, funny and serious conversations was dangerously close. Over a Zoom call, sat at our respective kitchen tables, F+R’s Patrick O’Connor, creative director Alan Aboud and myself, a journalist and editor, started to wonder if we could work together in some way to explore topics usually explored at the communal tables that were sadly empty.  The first project we worked on together marked the 90th birthday of iconic Lebanese winemaker Chateau Musar and the simultaneous publishing of a book celebrating the winery by Académie du Vin Library. Working together with music consultant Leo Walton, we conceived a package of content for FINE+RARE’s website to coincide with F+R’s exclusive release of various mixed cases of Chateau Musar vintages going back to the 1960s.  As part of the content package, I wrote three articles for the F+R website, and worked with Leo to create four Spotify playlists featuring Lebanese music from the relevant decades of the Musar vintages being released: the 1960s, 1970s, 2000s and 2010s. Leo and I also suggested the potential to add more cultural context to both the wine and our selection of music by producing a podcast in which we interviewed a Lebanese musician about musical culture and heritage in the region. We explored various ideas before interviewing two members of the Beirut Groove Collective – a group of DJs with a reputation for unearthing records from the 1960s, 70s and 80s and giving them a new audience. We asked the DJs to give us the low down on their legendary all-night vinyl-only parties in Lebanon’s capital, and about Beirut’s surprisingly vibrant music scene throughout the Civil War (1975-1990). We also asked Ernesto about his new reissue project with BBE Records and the first release in the series: Ihsan Al-Munzer’s 1979 synth-led Belly Dance Disco album.  This idea – of creating original editorial content that proactively ventured into topics in and adjacent to the worlds of fine wine and spirits in order to enrich the FINE+RARE experience – immediately appealed to all involved. Between us, we started to flesh out the idea for a new content platform that could explore and commission stories that took advantage of our combined knowledge, skillsets and networks, plus FINE+RARE’s access to the best producers and most interesting personalities driving quality in the worlds of fine wine and exceptional spirits.  While the concept was always for FONDATA to be a multi-media platform whereby we would produce content in whatever medium seemed most relevant to a given subject matter – podcast, video, blog or print – we focused our initial efforts on producing a large-format, print journal. It would provide a brilliant canvas for us to commission the best writers, photographers and illustrators, and it would also be the perfect format to function as a physical mission statement, something we could send to F+R customers. Doing this in 2020, when we were in lockdown, seemed like a great way to maintain connection and morale in an unprecedented moment in living memory. We formed a small ‘bubble’ to sit, appropriately distanced, in Patrick’s back garden in Hackney to brainstorm the idea and start mapping out what stories we could potentially commission for our first FONDATA journal. For the inaugural issue, one story in particular was pivotal to realising our ambition: commissioning American essayist, author and regular contributor to The New Yorker, Adam Gopnik to write a piece for us. In his book, Paris to the Moon (Quercus, 2000), Gopnik likens Jean-Philippe Derenne’s L’Amateur de Cuisine book (Éditions Stock, 1996) to “a medieval almanac, offering a timeless, secure, benevolent universe of food.” In our initial conversations, we’d identified Wine Grapes, A complete guide to 1,368 vine varieties, including their origins and flavours (Allen Lane, 2012) – the weighty 1,240-page tome authored by Jancis Robinson MW, Julia Harding MW and Dr José Vouillamoz – as a book we’d love to celebrate in some way. We wondered if Gopnik would be as enamoured with the book as much as Derenne’s and if he’d write something for us about it and its value to wine lovers and gastronomes alike. We duly sent him a copy of Wine Grapes (clothbound and slipcased) and a note introducing ourselves and outlining FONDATA’s ambition. He loved the book and the idea for the piece, so we contacted Jancis to ask if she would be happy to be interviewed by Adam. It turned out they were both fans of each other’s work. Our first feature was underway. But how would we present the piece? What would FONDATA look like? Alan asked Jancis if she would agree to be our cover star for our first issue. When she agreed, we had to work out how to bring the inaugural cover to life. “Gavin Bond popped into my head,” Alan, recalls, of the task at hand, “as he has become the ‘go-to’ photographer for celebrity portraits, especially in the film and fashion business. I felt Jancis deserved that status and reverence. Of course, the wine world reveres her, but no wine journal seems to be able to look beyond a shoot involving wine bottles and grapes.”   With Gavin Bond on board, the next step was to think about the shoot itself. “We enlisted the help of a wonderful floral design company, Studio Lupine,” Alan explains of his art direction. “We briefed Raggie Furuseth, the designer, to create a wildly original space in which Jancis could be photographed. The resulting portrait is a stunning and sensitive study of one of the world’s most learned and charming wine writers in her prime.” Another crucial part of our first issue planning was around design concepting and setting out our production values. As a kind of guiding light, Alan and I had adopted a mantra: “This isn’t a magazine”, as FONDATA would have none of the concerns of a regular magazine. We didn’t want to print on flimsy paper. We didn’t want to create something predictable or ephemeral, but rather an object that felt it had more permanence, more lasting value. FONDATA, we were all very clear, would strive from the outset to be a joyous, opulent celebration of cerebral, long-form editorial content.  Alan began working with his studio designer, Haley Austin, exploring different oversized formats, experimenting with page layouts and type treatments to realise his vision for how FONDATA would look. At the same time, he commissioned Rick Banks of Foundry 37 to create a bespoke logotype for FONDATA’s masthead based on his F37 Caslon typeface. We also adopted F37 as our core typeface for body copy, and to use at large scale for feature headlines and beautiful, full-page pull quotes.  In terms of our editorial direction, we were keen from the offset to commission editorial that explored evergreen (and ever-fascinating) topics. What does it mean to collect? How has the pandemic affected our lifestyles, and how much of that is positive? How do ideas germinate, and how does genius emerge? How important is history and tradition to innovation and revolution? What are the most significant drivers and the biggest hurdles for excellence? Once the Gopnik feature was in the proverbial bag, we set to work commissioning an issue full of features that we hoped would appeal to a wine-loving audience but not feel like we were trying to sell them something.  We approached Jancis Robinson’s co-authors of Wine Grapes, Julia Harding MW and Dr José Vouillamoz, to call out five relatively obscure grape varieties from around the world to champion them and the producers making remarkable wines with them. We also commissioned botanical artist Sarah Jane Humphrey to illustrate each variety.  We asked the former director of London’s Design Museum, Deyan Sudjic OBE, to contemplate the history of social spaces. To accompany his feature, we asked him to approach a number of highly regarded architects and interior designers to illustrate their visions of social spaces of the near future. As a result, we soon added John Pawson, AB Rogers, Paloma Strelitz, and Jon Marshall to our list of contributors. We tasked journalist and author Dylan Jones OBE with critiquing wine’s critical landscape, connecting him with some of the world’s leading wine writers and critics to discover how the pandemic had reshaped their work lives and lifestyles.  Author and historian (and one of the most elegantly dressed gentlemen about town) Nicholas Foulkes very literally wrote the book on cigars. His son, Max, is a Master of Havana and works at Davidoff in Mayfair. And it was Nicholas’ father-in-law who first introduced him to the pleasures of cigar smoking. Especially for our first issue, Nicholas pondered the joy of his relationship with his sons and the idea of passing cultural knowledge and enthusiasms from one generation to the next. We commissioned Julian Broad to shoot a portrait of Nicholas with his sons.  I spent time talking with restaurateur-turned winegrower Alex Xu and wrote a piece about how he’d come to completely reshape his future by planting three hectares of Pinot Noir and Chardonnay vines in the foothills of the Jade Dragon Snow Mountain in China’s most idyllic province. I also interviewed Waterford distillery owner Mark Reynier to find out how (and why) he’s bringing notions of terroir, traceability and transparency to the fore in the world of single malt whisky.   Meanwhile, British chef and food writer Thom Eagle contemplated the value of spending more, rather than less, time in the kitchen, and artist Stewart Walton illustrated the piece.  We commissioned educator and business guru Germana Di Falco to interview fashion designer Brunello Cucinelli about his philosophy to business and life itself, and we engaged British-born, LA-based writer and critic Geoff Dyer to chart the slow journey towards appreciation of and reverence for well-chosen wine. The issue signs off with a Letter from California penned by winemaker Maya Dalla Valle, who reflects on her 11-year journey to become the winemaker at her family’s celebrated vineyard in Napa. The resulting inaugural issue is everything we hoped it would be. As Patrick says in his publisher’s letter on its very first page, it is a celebration. One that delivers rich, engaging editorial content in a format that feels lavish and collectable in and of itself. “It is also a collective,” he continues. “The best minds brought together to tackle the subjects that captivate, so arresting in their absence – experience, space, people and family. [This issue] became a journey into the sound of the things that matter to the soul of the collector, the reasons things exist, the FONDATA.”

FONDATA Editor Gavin Lucas on the content platform’s journey from ideation to realisation

Exploring how the FINE+RARE Group created FONDATA, a unique wine and spirits content platform

The FONDATA genesis story

FONDATA: The genesis story

In Sicily, for the feast day of San Giuseppe, they make a soup, a very plain soup of 
chickpeas, fava beans and wheat grains, all soaked and cooked separately before 
being combined with bitter wild greens and perhaps some broken pasta. It is a 
celebration not of poverty but in poverty. The richness of the meal comes from the 
time it takes, the hours of soaking and boiling, of picking leaves in muddy fields. 
The feast day of the patron saint of workers (and the stepfather of God) falls on 
the 19th March, full spring in the Sicilian countryside with the almond trees in 
blossom. San Giuseppe’s soup marks the last use of the previous year’s harvest, 
the last pulses and grains to be taken from the store which the summer’s baking 
heat and the rains of autumn had provided for the coming winter. It is both a soup 
and a celebration, but it is also a sacrifice – a sacrifice of time against an uncertain 
future, time given freely as a kind of guarantee. Cooking of any kind – but especially the lengthy processes of preserving, drying, 
pickling and curing – is really an act of optimism, an assertion that there will be a 
future in which to eat. And the more time and care you put into such a process, the 
more value you get out. For example, the longer a cure or a pickle takes, the longer, 
in general, it will last. In providing food for the future, this sacrifice also makes 
it much more likely that the future it was made for will indeed occur. A practical 
optimism, you could say. A spending of time, not just because you have little else 
to spend, but because it is prudent to do so. For much of the world now, of course, the situation is reversed: we can buy almost 
anything we want at any time we please and have it delivered almost immediately. 
And we seem to be encouraged to spend less time doing things like cooking. 
Time is a commodity, and rather than sacrifice our time, we’re encouraged to 
sacrifice time itself, to take shortcuts. Time is listed in any given recipe, along 
with the rest of the ingredients and equipment: two onions, one stick of celery, 
one carrot, 15 minutes preparation and two hours cooking time, but it is almost 
always consequently manipulated. Everybody knows – once they have followed 
a few recipes – that enough time is never given to cook an onion. ‘Sauté until soft 
and golden, about two minutes,’ writes the chef (or the editor insists so the recipe can fall into the category of ‘quick and easy weeknight suppers’ or ‘fifteen-minute 
meals’ or whatever it is they are currently trying to sell). The fact that nobody ever
sautéed an onion until soft and golden in less than 10 minutes is elided, sacrificed 
to the promise that this dish, now, will not cost too much of your time. Even recipes 
which can never be made quickly – soups, stews, cures – are touted as demanding 
just a little of your time and even less of your attention, your active time. The slow 
braise allows the cook to focus not on cooking, but on other things. To me, this 
is a lost opportunity. Yes, it is nice to know that dinner is safely squared away, 
puttering merrily to itself in a low oven. It is exciting to think that a jar of cabbage 
is slowly transforming into sauerkraut at the back of a dark cupboard. But if all we 
see is the prepared ingredients and the end result, how much do we miss of the 
metamorphosis in-between? Convenience is desirable, but over the last year, time has – for most of us – come at 
less of a premium. Even before that, though, I have always found a certain satisfaction 
in giving my complete attention to whatever I am cooking. This goes without saying for 
the quick and fast – for the doneness of a steak, or pasta, for deep-frying, or grilling 
delicate fish. However, it is also rewarding for the slower processes, for observing the 
slow changing of textures as liquids bubble and reduce.  If, for example, you are making marmalade, you could work out the setting 
temperature and, once the final boil has begun, insert a probe thermometer with 
an alarm set to sound when it reaches the precise temperature: all well and good. 
If, however, there isn’t a thermometer to hand – or, as is often the case, you only 
have one that is in sore need of calibration and therefore useless – you can fall 
back on the finger test your mother may or may not have taught you. Placing a 
stack of saucers in the fridge and – when you think the marmalade is nearly ready 
– spooning a little out onto a cold saucer, you prod the result with your finger to 
see if it wrinkles. What, then, if you don’t have a stack or even a single perfectly 
chilled saucer to hand? Then you have to watch the bubbles rise. 
The point of making marmalade or jam is not simply that you are cooking a liquid 
until it reaches approximately 105˚C, but rather that you are cooking a liquid until 
it becomes capable (as water is not) of reaching that temperature – which means it 
has to become thicker, stronger. The bubbles it creates, at first double the liquid in 
volume (bringing the inevitable worry that your pan is too small) before settling and 
lowering into a dense boil that threatens to catch on the bottom. Once you’ve seen 
it, that transformation is unmistakable, and if you had just stuck a thermometer 
in the pan and got on with something else, you would never have noticed. This 
(admittedly useful and in a working kitchen, essential) piece of technology would 
have removed you from the process, from the facts of cooking. This is true of any kind of technology – it is, by and large, its purpose. I am not necessarily suggesting 
that you replace your oven with a wood-fired stove and monitor the temperature 
with a questing hand (if you can’t hold it in there, it’s hot enough) – although that 
would, I think, be fun. Certainly, anything which makes our lives easier is not to be 
dismissed out of hand, but isn’t it always worth wondering what, at any moment, 
you can afford to lose? 
The point with cooking is that the time put in is not simply lost but rather spent 
or, invested – although sometimes you might not think it – wisely. A six-hour 
braise consumed in less than 30 minutes can seem hardly worth the effort, but 
only if you see the eating of food as the sole reason to cook it. When I think of 
meals I have cooked for other people, for birthdays or holidays or simply for 
the pleasure of company, it is rarely the eating of them – the few minutes of 
attacking a chicken or slurping up pasta or licking grease off fingers – which 
comes immediately to mind but rather their slow build-up. It’s the digging of the 
pit to build the fire that has to die before I bury the lamb, wrapped carefully in 
foil and sackcloth; the careful attendance to a boiling pan of stock, its bubbles 
changing in size and consistency as it gradually reduces into gravy; the oil 
slowly spitting out of a pot of ragù, its surface barely moving as it stews. These 
are the things I remember fondly, the nurturing process of bringing a meal 
together. And these moments aren’t solitary meditations – with any meal there 
is more to be done than just cooking something. There are salads to be made 
and dressings to be whipped, pasta to be rolled, tables to be set, cocktails to be 
mixed, and wine to be poured. The making of a meal is only a chore if you begin 
to do it wishing it were already over. If instead you begin to do it because you 
want to do it, with the end result of ‘something to eat’ as almost a by-product 
of a rewarding activity, then the pleasure you find in it changes. 
Although for most of us, it’s no longer – as it was for the Sicilians celebrating 
San Giuseppe – a matter of life or death. This choice to involve yourself 
purposefully in the everyday act of cooking, and otherwise preparing food, still 
has an air of sacrifice, of time exchanged in the promise of something greater. 
It is, I suppose, literally a sacrifice, as the time you allot to cooking is time 
you could have made available for emails, or exercise, or simply to idly scroll 
through Netflix adding films you will probably never watch to your list. But, as 
is the way of all such propitiatory acts, it is a sacrifice which contains the seeds 
of its desired outcome. What you put in determines what you get out, in the 
straightforward terms of a meal you can eat – but it is also its own reward. You 
know, as you reverently chop, or soak, or simmer, that you are investing your 
time to create something better than good. That whatever you are making will 
have a special richness to it. The richness of chickpeas, or water or gold.  This article was originally published in FONDATA, Issue One

Margate-based chef and food writer, Thom Eagle, contemplates the value of spending more, not less, time in the kitchen.

Illustration by Stewart Walton.

Margate-based chef and food writer, Thom Eagle, contemplates the value of spending more, not less, time in the kitchen

FONDATA: Time for Food

Time for Food

Dalton

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Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Ci riforniremo di questo articolo al prezzo garantito dalla nostra rete di fornitori e organizzeremo una spedizione rapida a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma in genere per un approvvigionamento rapido sono 2-4 settimane.
 Una volta confermato l'ordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato all'arrivo dal nostro team di esperti e le fotografie sono disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

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