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WINE

Wine has always been part of how Mizanplas thinks, writes and eats.

Alongside its editorial work, Mizanplas undertakes a limited and independent wine practice. This work exists because wine is best understood through sustained tasting, repetition and context — not abstraction.

Editorial work and professional wine engagements remain structurally separate. No consultancy work influences editorial decisions. No editorial space is used to promote professional relationships.

The two coexist, but they do not trade.

For Restaurants

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PHILOSOPHY

The wine practice at Mizanplas is guided by restraint.

Decisions are made slowly, with an emphasis on food compatibility, place, and long-term coherence rather than novelty, visibility, or trend alignment. Wine is treated as part of a wider cultural and gastronomic system, not as a product category.

Mizanplas does not:

• operate on a pay-to-play basis

• offer promotional placement

• produce advertorial content

• chase rankings, awards, or market momentum

For Restaurants

Mizanplas works with a small number of restaurants on wine programmes that prioritise coherence over spectacle.

Engagements typically involve:

• wine list development and revision

• food–wine alignment

• cellar structure and balance

• long-term thinking around buying and ageing

There is no fixed methodology. Each engagement is shaped by the restaurant’s food, audience, and ambitions.

Enquiries

Professional engagements are considered selectively.

Mizanplas does not aim for scale and does not maintain an open-ended consultancy pipeline. Time, attention and continuity are treated as finite resources.

Professional enquiries may be directed to:

info@mizanplas.com

Please note that responses may take time.

Wine Club

Events