Four ingredients, good olive oil and time. Why slow-made, same-morning focaccia tastes different, what we check before a loaf becomes a sandwich, and why we only make six.
The Blog
the wine shop kenya
The principles behind a great focaccia sandwich — fat, acid, crunch, restraint — with the fillings that always work, the ones that fight the bread, and what to drink alongside.
Where focaccia comes from, how it differs from pizza and ciabatta, why the dimples matter, and what makes a good one — from the kitchen that bakes it daily in Loresho.
The Wine Shop’s Loresho kitchen now bakes a rosemary focaccia every morning and fills it six ways. Here’s why we started, how ordering works, and what’s on the menu this month.
How alcohol-free wine is made, what to expect from it, which styles work best, and what else to serve non-drinkers at your table.
Which wine goes with nyama choma, pilau, chapati, samosas and githeri? A practical pairing guide built around Kenyan food.
Store wine properly at home in Kenya’s climate — no wine fridge needed. Where to keep bottles, what ruins them, and how long wine lasts.
Confused by wine types? Here’s the plain-English difference between red, white, rosé and sparkling wine — and when to drink each one.
Look, swirl, smell, taste — how to taste wine properly in four steps, what to actually notice, and how to describe it in plain words.
Is red wine good for you? An honest look at what the research now says, why the old advice changed, and how to drink thoughtfully.
The twelve mistakes that make wine less enjoyable — from serving reds too warm to buying a case blind — and how to fix each one.
Champagne, Prosecco and sparkling wine — the real differences, which to buy, what to spend, and when to open a bottle.