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The Interview: Bill Baker
Where did you start in the wine trade? Avery’s, after I came down from Cambridge. It was a long time ago – the days before the Australian wine industry had bounced back from the depths of liqueur Muscat and jug wines. Monty Python weren’t too far off the mark in their assessment of wine from Down Under: ‘Chateau Blue Too has won many prizes, not least for its flavour and its lingering afterburn.’ All the local restaurateurs used to buy from Averys because it was the big name in the West Country. There were no reps, so when you turned up, they were pathetically grateful just to see somebody. ...
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