{"id":5108,"date":"2022-08-12T15:31:05","date_gmt":"2022-08-12T15:31:05","guid":{"rendered":"https:\/\/www.eatmcr.co.uk\/?p=5108"},"modified":"2022-08-12T15:31:06","modified_gmt":"2022-08-12T15:31:06","slug":"ancoats-spot-is-making-it-impossible-to-kerb-your-enthusiasm-for-natural-wines","status":"publish","type":"post","link":"https:\/\/www.eatmcr.co.uk\/featured\/ancoats-spot-is-making-it-impossible-to-kerb-your-enthusiasm-for-natural-wines\/","title":{"rendered":"Ancoats Spot Is Making It Impossible To Kerb Your Enthusiasm For Natural Wines"},"content":{"rendered":"\n

“Don’t drink gin and tonic\/only natural wine to be honest” <\/em>was how Action Bronson detailed his preferred alcohol to imbibe on 2018’s ‘Irishman Freestyle’. But this ‘White Bronco’ bar was not the first time Bam Bam Baklava had waxed lyrical about his fondness for ‘adult juice’. <\/strong><\/p>\n\n\n\n

Flushing, Queens’ finest had been chronicling his propensity for all manner of fluorescent fermentations for a good few years before this and, in the year of our lord 2022, not only are restaurant menus bulging with low intervention oranges and pristinely produced pet nats, but we are also being blessed with fully fledged stockists dedicated to sulphate spared grapes.<\/p>\n\n\n\n

Enter KERB.<\/p>\n\n\n\n

Launching at the end of August 2021 as another lovechild of Philip Hannaway and David McCall (you know them from Takk, Seesaw and OL), the Ancoats neighbourhood hangout<\/a> is rolling into its second year in operation as a properly ‘if you know, you know’ sort of spot in Manchester’s Little Italy. Much like any of the finest natural wines, there’s a deft subtlety and nuance to KERB<\/a>, with an abundance of flavour packed within their four walls. The interior is able to snatch your attention from the street with its ‘Aesop does alcohol’ aesthetic, appearing both stripped back and serious, yet warm and inviting.<\/p>\n\n\n\n

Speaking to KERB’s manager Fiona Boulton<\/a>, it is stressed that, despite the wealth of knowledge and ingenuity that goes into every facet of the business, there is absolutely no pressure on the customers themselves to share the same depth of experience when it comes to natural wines. In fact, quite the opposite is seemingly preferred.<\/p>\n\n\n\n

“You don\u2019t have to know anything about natural wine to enjoy it. The wine is the social lubricant for the culture around us.<\/em><\/p><\/blockquote>\n\n\n\n

“So many people think you need to know about wine to be in a wine bar. Which is totally not the case, I want everyone to come into KERB and not feel pressure to know that shit. You can literally come in and tell me you like the taste of mango and I\u2019ll sort you a glass of something. And that\u2019s it.”<\/em><\/p>\n\n\n\n

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A post shared by KERB (@kerb.wine)<\/a><\/p><\/div><\/blockquote>