VOX SHOP

29 June, 2007

Would you be happy if your competition burnt down?

"Yes, I'd do a little jig. Now if there's an arson attack I'm going to be the prime suspect . But actually, no, they don't really cause us a problem. I would have a wry smile

but I wouldn't really notice . They cause us so little hassle. You should be phoning him

- I think he would be delighted if we burnt down."

Richard Hipkin

Château Wine Londis

Colchester, Essex

"Yes, that would be quite good. Not if anybody got hurt - just the stock, a good damage to the stock, overnight or something when nobody is working there. He's too rich anyway, he's got lots of shops - but I suppose the people working there wouldn't be too happy. I suppose we all secretly wish something would stop them a little in their tracks, the competition, just maybe for a week. I always say if people would close down they would appreciate us more. Teach them a lesson."

William Williams

Class of Wine, near Swansea

"No, I wouldn't really, because I know the man who runs it

and he's a nice guy. I guess you'd be happy in one sense, because it would mean an end to the competition, but I certainly wouldn't be going out and celebrating and getting drunk."

Kultar Chandler

Jobi's Off-licence

Stoke-on-Trent

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Talking terroir

When Bordeaux was in fashion, it seemed almost logical that we should fetishise winemakers. Here were people responsible for brilliant acts of blending, across large estates and multiple grape varieties, including superstars such as cabernet sauvignon and merlot. These days, fashion has moved on and pinot noir is ascendant. As a result, the star of the winemaker has fallen and we find ourselves following a new star in the sky: terroir.

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