Growing up in the early 2000s-2010s meant the rite of passage into alcohol inevitably involved terrible choices, from alcopops (RIP) to grim beers (Coors) and nasty wine. Mostly white, rarely red, while rosé that both looked and tasted like Ribena was a world away from the delicate pale provencal style we’re so au fait with now. Then as now, the cheaper the better. Location, grape variety, acidity levels – it all meant absolutely nothing. Hell, taste didn’t matter either. Slurp it fast enough and you’d barely notice a slight whiff of paintstripper on the nose or a lingering hint of vinegar on the palate. It was just your (well below) average plonk. The number one important factor was price – swiftly followed by ABV, of course. The rough budget for a bottle was the mighty sum of £3-4. A tenner was a good night out. Remember those days? It was around this time that sauvignon blanc began its world domination. It was the IT wine to buy. Rocking up to your friend’s house with a bottle in tow made you look like you knew something about wine, maybe even had great taste (despite still buying the cheapest bottle possible, of course). It was even better if it was from New Zealand – top points if it came from Marlborough, the top of the South Island, where about 70 per cent of the country’s wine is produced. Love wine but don’t know where to start? The Independent Wine Club features curated cases from small growers and expert advice on how to enjoy wine. Sign up now for free. While Gen Z seem to have broken free of British booze culture altogether, when I was at university, rosé was the go-to pre-drink before a night on the tiles. And lots of it. It’s been off the table ever since. The mere smell of it takes me right back to those heady, alcohol-drenched days. Perhaps it’s just a case of unfortunate timing for my age group – victims of the wine’s popularity surging at the height of early-Noughties boozing culture. But why did sauvignon blanc become so popular 15 years ago? ​​Emily Harmen, wine consultant at Firmdale Hotels and Vina Lupa, says it’s “simply because when people get into wine, they usually like wines that are quite fruity”. Sauvignon blanc offers these fruity notes, as well as freshness. It’s famed for its notes of crisp asparagus, green pepper and often a grassy or herbaceous flavour too. High acidity makes it very dry. The New Zealand sauvignon blanc vines were planted in the Seventies, and its arrival on the British scene a few decades later served as a pointed change in taste from the overly oaked Chardonnays and sickly syrupy rieslings (the latter is now cool again; more drinkable and less sweet) that were popular at the time. Sam Tendall, co-founder of online wine shop Smashed Grapes agrees, and says sauvignon blanc’s prominent rise is owed to consumers wanting “lip-smackingly thirst-quenching drinks… that are naturally high in acidity with tropical fruit flavours”, and wines from Marlborough had that sort of fruitiness people were looking for. It wasn’t just in wine that tastes were changing, either. “This taste shift was mirrored in other drinks such as the boom of gin and flavoured tonics, or tropical IPAs in the beer world, which are all high in acidity and fruity,” Tendall adds. It quickly became Britain’s most popular white wine choice, both in supermarkets and restaurant wine menus, whether that’s by the glass or bottle, or even served as the house wine. Lauren Denyer, an educator at the Wine and Spirit Education Trust (WSET), says that along with New Zealand’s “tropical fruit, such as passion fruit and mango, which many drinkers find very appealing”, it’s also its “lightness which make it easily quaffable”. However popular it may be, it can still divide opinion in the upper echelons of the wine world, especially among the more commercial labels that everyone is familiar with (Oyster Bay, we’re looking at you). Sauvignon blanc grapes originate in France, where the premium wines, Sancerre and Pouilly-Fumé (from the highly regarded French regions of the same names) are still made. These are usually seen as a step up from your average savvy B, despite being made with the same grapes, and not just because they’re more expensive, but because they’re more complex. A lot of the Kiwi sauvignon blanc’s popularity is down to marketing. They do it very, very well to us Brits, who largely bought NZ’s green image (although there’s nothing green about shipping wine to the other side of the world). The price point of New Zealand’s offering also made them appealing. “People probably know the New Zealand sauvignon blanc more as it’s a more accessible price point… wines from the Loire region are more expensive because it’s a more challenging climate to grow wine, so you produce less,” explains Harmen. Its popularity knew no boundaries during the Noughties. So much so that wine makers couldn’t grow enough of the grapes. According to the NZ Winegrowers association’s annual 2020 report, between 2003 and 2015, sauvignon blanc vine planting increased five-fold to keep up with the demand. Although now, as climates warm up around the world leading to more extreme and freak weather, experts think it’s only a matter of time until this changes the wines beyond their signature characteristics. This has seen as recently as February when New Zealand felt the force of cyclone Gabrielle, which saw unprecedented amounts of rain and devastating effects including flooding some vineyards and burying others in silt on the North Island, just ahead of harvesting. In 2021, a harsh frost combined with an early budburst meant the crop yields were down by 30 per cent. The knock-on effect is already being felt, along with the rise in inflation and cost of living crisis, as Tendall says, in the wider market: “Sauvignon blanc is going up in price and big branded pinot grigio has stayed at the value end, so with the cost of living we are seeing a small decline in sauvignon popularity.” The pandemic has also contributed to a change in tastes and buying habits. Some people stopped drinking altogether, while others used the time to nurture their passion for it. As shopping in person became harder, subscription boxes and independent online sellers introduced lesser known varieties to the market. Dayner explains: “Prompted by the pandemic, drinking the same wines regularly became less desirable”, and instead, people were “increasingly willing to try a wider range of wines and sales of wine for home consumption increased hugely as drinkers looked to mix things up a little bit”. Harman doesn’t see any indication that the guests of the hotels she consults for (which are mostly high end including London’s Ham Yard Hotel and The Soho Hotel) are changing their mind on sauvignon blanc. However, she deals in artisan, handcrafted and mostly organic wines, rather than the commercial wines we buy in supermarkets for less than £10. Instead, what Harman is seeing more of is some producers experimenting with skin contact styles, and more natural varieties, a style which sauvignon blanc grapes lend themselves well to. “A producer in Australia called Tom Shobbrook makes a wine called giallo (yellow in Italian) which is one of the benchmark examples of the more experimental natural wines,” she explains. Skin contact sauvignon blanc feels a world away from my entry level days into savvy B, which were so atrocious that I steered clear of white wine for many years. It was the reappearance of viognier on menus that enticed me back – in particular an organic viognier from South Australia’s Yalumba vineyard. But if you really can’t hack it, I asked the experts for their advice, and these are the wines to drink if you don’t like Sauvignon blanc: 1. Verdejo All three experts mentioned this wine. “From Spain’s Rueda region, it’s the country’s favourite white wine, loved for its brisk acidity and vibrant fruit. It’s now starting to become more popular in the UK market,” says Denyer. 2. Picpoul For something more mineral, that’s lighter and fresh, Harmen suggests Picpoul, which is quickly growing in popularity again. Denyer adds that “although grown somewhere that can get extremely hot, the wines are super-fresh with apple, lemon and hints of peach on the palate”. 3. Bacchus Denyer says: “It’s a grape variety that is originally a German cross. It has all the appeal of Sauvignon Blanc and a plus point is that the wine does not have to travel far. You can even get sparkling versions, great for summer picnics and gatherings.” 4. Albariño “Also from Spain, the main grape in Vinho Verde and is a cracking patio wine, jam-packed with the lemon sherbert refreshment sauvignon blanc drinkers love,” says Tendall. 5. Austrian Grüner Veltliner “Forgot its old reputation of tasting like antifreeze, it’s full of those classic gooseberry flavours long associated with top Marlborough varieties,” says Tendall. 6. Trebianno “This Italian white has delicate aromatics with white flowers, it’s quite savoury with more peachy fruit flavours,” says Harmen. For more white wine inspiration that’s not sauvignon blanc read our review of the best dry whites here Read More The Independent Wine Club best cases 2023: Wine from small growers Win a mixed wine case, perfect for pairing with food Uncorked: How do I keep my wine cool at a picnic? The Independent Wine Club best cases 2023: Wine from small growers Win a mixed wine case, perfect for pairing with food Uncorked: How do I keep my wine cool at a picnic?

Nina Metayer, the first woman to win one of the world's top pastry chef awards, doesn't believe in cutting back...

Millennials have decided to give Gen-Zers tips and tricks on how to rock ballet flats in light of the shoes’ recent fashion comeback. Julie S Lalonde (@JulieSLalonde) posted a warning to Gen-Z on X, formerly known as Twitter, that has since been viewed over 1.8 million times, saying: “Ballet flats are coming back in style but do not go down this road. They might seem cute and practical, but you will stress about going to someone’s house because the smell of your feet once you take those shoes off is KILLER.” Millennials flooded the replies with their own experiences, with many complaining about the shoes’ lack of “arch support” and noting that the flats made their “feet stink,” especially after it was worn in the rain. One user joked that the post “triggered an intense olfactory memory,” while someone else added: “The pain is killer from flexing your foot to keep it on, which is often the opposite of what you need to support your arch. You’re better off in flip flops.” Another person said: “I’ve begun smelling the smell on public transit... there are youths unable to resist the shoe’s siren song and we’re all suffering for it.” But some had a much more positive spin on ballet flats’ resurgence in popularity, offering the younger generation advice on how to avoid smelly feet and make sure that their feet were properly supported. Heidi N Moore (@moorehn) said that while she isn’t all too happy that ballet flats are making a comeback and does “not support” their return, she does have some tips for wearing the shoes. “The issue with stinky shoes is that people do not give their shoes time to breathe between wearings. So you have to rotate the ballet flats with other shoes,” she explained. Moore continued to say that while people could wear “sockettes,” wearers must make sure that their feet are “immaculately clean AND DRY before wearing the shoe”. She also recommended not to “wear the same shoes (of any kind) three days in a row” because it wouldn’t allow the flats to breathe. On the days between wearing the flats, Moore suggested sprinkling baking soda in the shoes. She added that given the range of ballet flats to choose from, including “pointed toes, mesh, straps (Mary Jane style)” and slingbacks, it would be wise to choose a ballet flat that allows for more “ventilation”. As for styling, Moore said that because of the “delicate” nature of the shoe, it requires “delicate styling”. Pieces like wide-legged jeans or anything that doesn’t showcase “the narrowness of the ankle” will only overshadow the shoes. She recommended pairing ballet flats with chiffon and tulle skirts, and more controversially, skinny jeans. “If you wear a ballet flat with something that doesn’t show the delicacy of the ankle ... just don’t wear them. They won’t look right,” she advised. Other X users had similar words of wisdom for Gen-Zers, with user @robynasaldino writing that those who were worrried about a lack of arch support could “buy liners/socks with gel or memory foam cushioned insoles”. She added: “They’re orthopedic and meant for those with low arches, but really should just be worn by everyone if you’re wearing flats. Get those.” Like Moore, she begged people to add “some foot powder for after each wear. Please”. Meanwhile, Angela Zhang (@angelahzhang) chimed in: “A one- to two-inch block heel, structured but flexible leather, insoles, and paired with ruffled socks are the way to go. Honestly, that’s never been out of style in my book.” But having been a former ballerina, she cautioned wearers that anything resembling “a real ballet slipper will absolutely ruin you”. Read More Love Miu Miu’s ballet flats? Nail the ballerina-inspired style with these similar high-street pairs The grown-up guide to getting ‘balletcore’ right Why are millennials like me so stressed about having children? Crocs announces the launch of new cowboy boots to mixed reactions Sarah Jessica Parker wears mismatched heels to New York City Ballet Gala

Kanye West and Bianca Censori's outing comes after Kanye faced backlash for having sushi served on naked women's bodies at his birthday party

I haven’t turned on my oven since I was given an air fryer three Christmases ago. This may seem unbelievable, but, living in New York City, where the kitchens are closet-sized and a dishwasher is the thing of dreams, it’s a reality I’ve become resigned to. In the last three years, my air fryer hasn’t let me down once, whether it be cooking salmon or zucchini fries. If anything, I’d say I’ve become a better cook because of its existence. Because I love my air fryer more than anything, or at least more than any other kitchen appliance, I happily offered to host a Friendsgiving dinner this year for my nearest and dearest. After all, armed with my miniature oven, I’d be able to whip a traditional feast up in no time. To my dismay, after I’d informed my friends (all three of them) of my planned cooking method, they all decided to cancel. One was more upfront about it, citing a fear of salmonella, while the other two suddenly remembered conflicting plans. I wasn’t deterred. Thanksgiving is my favourite holiday, and I am one of the few people who actually loves Thanksgiving food. Is there anything better than smothering a plate of beige foods with beige gravy? This air fryer Friendsgiving would be a dinner of one. After deciding on the menu, I headed to the grocery store, where I picked up a teeny, tiny Cornish hen as a turkey replacement, a sweet potato and some mini marshmallows, a can of crescent rolls, seasoned bread crumbs and chicken stock for stuffing, Brussels sprouts, gravy, pumpkin pie filling for a premade pie crust, and some tinfoil. I felt like a TikTok chef, ready to be the star. My first mistake, of which there would end up being many, was timing, as I didn’t consider exactly how long this dinner would take if I were air-frying all of the components separately. Unfortunately, that’s exactly what I did. If you do embark on a similar journey, I’d say this is the most important thing to consider. Like any other Thanksgiving meal, creating a spreadsheet of what needs to go into the oven when would have helped immensely. At 6pm, I promptly set out on my dinner preparation. By 6.15pm, I was bleeding and covered in BBQ sauce after a jar fell out of my cupboard and smashed on my kitchen floor while I was reaching for spices to season my chicken - a step I recommend avoiding. My faith in my ability to successfully make this meal had already begun to wane. Despite the setback, I seasoned my chicken and plopped it in the air fryer breast down, as recommended by a recipe I found online. According to the instructions, I was to set the air fryer at a temperature of 380F for 20 minutes, and then flip the chicken and cook it for an additional 10 minutes. When the 30 minutes were up, I opened my air fryer with glee to find a perfectly crispy chicken. I was beyond impressed with myself. If I could make this mini Thanksgiving main course, I could make anything. As it turns out, the mediocrely cooked chicken was the extent of my good luck, and even that was pushing it. When it came to the stuffing, which I decided to make next, the air fryer turned it nearly as hard as rocks when the recipe instructions promised it would come out a golden brown. The pieces that weren’t hard enough to crack my teeth were somewhat tasty though, so I’d say that was almost a win. The sweet potato, which was meant to be sweet potato casserole, proved to be one of the biggest disappointments of the meal, with me solely to blame. Although I’m not sure exactly how I would have cooked canned yams for the base of the dish in the air fryer, attempting to cook a rock-solid sweet potato didn’t work either. By the end of 30 minutes at the highest temperature, my potato was still mostly raw. I finally just covered it with marshmallows, which crisped up nicely in the air fryer, and called it a day. If you are going to follow my lead, I do think canned yams would make more sense, or at least cutting up the sweet potato into smaller chunks so it takes less time to cook. The Brussels sprouts were, thankfully, easy to make in the air fryer, and one of the only components that didn’t turn out completely terrible. It turns out it’s pretty hard to mess up Brussels sprouts, even for the worst chefs among us. I’d even go as far as to say this is a quality replacement for a true, oven-roasted Thanksgiving side, and a way to cut down cooking time on the actual holiday. I assumed the most foolproof part of the meal would be the crescent rolls, which looked nearly perfect when I took them out of the air fryer, where they’d cooked for a mere six minutes on a bed of foil. Unfortunately, my first eager bite resulted in a mouthful of raw dough. As someone who has relied so frequently on my air fryer for sustenance, I was both surprised and disheartened by the massive failure the endeavour was turning out to be. By this time, after an hour and a half of going at it, I had just two components left: gravy, which I confidently assured myself I could heat in the air fryer, and a miniature, makeshift pumpkin pie that I’d made. After creating a little gravy boat from tin foil, which I assured myself was safe to put in the air fryer, I poured the premade gravy in and wished for the best. After five minutes, during which I’d stopped to stir the goopy mixture, I removed the gravy to find that, for all intents and purposes, it had worked. The gravy was lukewarm, which seemed like a win. However, a quick taste test proved that it was one of the grossest accompaniments I’d ever tried, but I’m unsure whether this was due to error on my part or Whole Foods. At this point, at 8pm, I plated my Thanksgiving air fryer meal. And, to my surprise, it looked absolutely perfect. It was one of the most beautiful meals I’d ever made myself, and looked like it would be at home on any Thanksgiving table. My pride slowly seeped out with each bite, however, as I gave the meal an overall rating of two out of 10. The chicken that I’d so painstakingly seasoned and then flipped? Both extremely crispy and dry, while also a concerning colour of light pink. I ate a leg before I reminded myself that I didn’t have time to get sick from salmonella this holiday season. I moved onto the sweet potato, which had hardened on top from the marshmallows and, it turns out, was not even a little cooked inside. I ate the marshmallows, but begrudgingly. Fortunately, the edges of the crescent rolls were cooked enough to be edible, so I nibbled on those while I contemplated whether or not pouring the disgusting gravy on top of the rock-hard stuffing would make it more palatable. I sat in disappointed silence as I ate my Brussels sprouts, which are obviously the worst part of any Thanksgiving meal, but which were the only edible part of mine. As for the pie, I put it in the air fryer to cook while I ate my dinner, only to be too concerned by the pie tin setting on fire, or worse, ruining my air fryer, and removing it while still raw. My air fryer Thanksgiving dinner was disgusting and time-consuming and, ultimately, inedible. But, did I have fun? Also no. If you do follow in my footsteps, maybe pick just one Thanksgiving component to air fry, such as the vegetables, or a turkey breast, rather than an entire bird. With a day to go before Thanksgiving, I’ve travelled home, where I will happily enjoy a Thanksgiving feast made in an oven. Read More Mayo slander doesn’t make you a foodie – it makes you boring Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Mayo slander doesn’t make you a foodie – it makes you boring Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving

Lewis Hamilton’s boss Toto Wolff has conceded Mercedes will have to scale Mount Everest to topple Max Verstappen’s Red Bull team next season. Mercedes clung on to second place in the constructors’ championship by the skin of their teeth – and a £10million cash boost – as Verstappen ended the most dominant season in Formula One history with another victory at the Abu Dhabi Grand Prix. The Dutchman, taking his 19th win from 22 rounds, finished 17 seconds clear of team-mate Sergio Perez. But, mercifully for Mercedes, the Mexican driver was demoted to fourth following a five-second penalty for a collision with Lando Norris. Ferrari’s Charles Leclerc was elevated to second with Mercedes’ George Russell third. Lewis Hamilton finished ninth in the other black-liveried machine. Had Perez outscored Russell, Mercedes and Ferrari would have been tied, with the Prancing Horse second in the team standings by virtue of Carlos Sainz’s win in Singapore. But following Perez’s sanction, Mercedes ended the campaign three points clear of Ferrari to land a £105million reward, rather than £95m. However, it marked a second straight season without a victory for Hamilton – a losing streak which now stands at 45 races – and Mercedes’ first winless campaign in a dozen years. They finished an eye-watering 413 points behind Red Bull, who have long since turned their focus to next year’s machine. Last season, Mercedes were 244 points behind the world champions. “Red Bull won by 17 seconds today, and haven’t touched the car since July or August, so you can pretty much guess where they’re going to be next year,” said a despondent Hamilton. Picking up the baton, Wolff added: “From Lewis’ perspective, he had a bad weekend. Fact. But that doesn’t do anything on him being the greatest driver in the world. “If we are able to give him a car, he will be fighting for a world championship. I have no doubt. But it is clear if you have a car like we have now, you are not at ease with it. “Red Bull started the new regulations in 2022 with a massive advantage and they have been able to maintain it. “We have a lot of respect for their achievements – from the engineering side, and the driver – and beating them under the current regulations is against the odds. Mount Everest is in front of us.” Hamilton and Mercedes will hope a brand new design will fire them back to winning ways following their no-sidepod flop abandoned on the eve of the opening race in Bahrain. Wolff continued: “We had to be honest that this car was never going to be good enough to fight for a world championship. We took the decision in April to go back to the drawing board and come up with something different for next year. “We are changing the concept. We are moving away from how we laid out the chassis, the weight distribution, the airflow, literally every component has been changed because only by doing that do we have a chance. You could get it wrong also. Everything is possible.” Mercedes have carried Hamilton to six of his record-equalling seven world championships. But the 38-year-old will head for the off-season wondering if he will ever win again, let alone mount a season-long championship challenge. With only minor tweaks to the sport’s technical rulebook before a complete overhaul in regulations in 2026, Hamilton has already expressed his fear that Verstappen will be untouchable for the next two years. Wolff added: “We have a board in our factory that shows all the world constructors’ championships since 1958. The table runs until 2050 so there are 27 open. And I would like to look back in 20 years and see many more Mercedes stars. “I hate retrospective views. But when we look back and consider the decade we had – second, first, first, first, first, first, first, first, first, third, second – and when you look at it from that perspective, you say, ‘that was OK’. “But from a micro-view there is one guy (Verstappen) that has won 19 races, and that of course, is not good enough.” Read More Lewis Hamilton cannot wait for season to end after qualifying 11th in Abu Dhabi George Russell fastest as rookies handed chance in first Abu Dhabi practice Class action lawsuit filed over farcical start to Las Vegas Grand Prix F1 Abu Dhabi GP LIVE: Race results and reaction at Yas Marina Max Verstappen sets new landmark as he ends dominant season with Abu Dhabi win When does the 2024 F1 season start?

Black Friday is going down and there are some truly amazing deals that you can

PlayStation has released more details about its remote-play device, the Portal — including its specs

Today’s biggest video games are mature, not just in their levels of copious violence, but

If there’s anything we can count on from Amazon, it’s a great deal on a viral product. No matter what the occasion, it’s pretty much guaranteed that the mega e-tailer will have it (and at an ultra-affordable price). This National Orgasm Day, our favorite sex toys are being marked down left and right, so it’s no wonder that Amazon is also jumping in on these moan-worthy deals. In honor of the climactic holiday, Amazon is taking 40% off its top-rated sex toys from AVA, none of which are more popular than its best-selling wand vibrator, the personal massager.

When Andy Williams sang that it’s the most wonderful time of the year, I assume he was talking about Christmas sandwich season. As the days grow shorter and the jumpers thicker, the meal deal gets a festive upgrade. Pushed to the back of the shelves are the limp ploughman’s and soggy falafel wraps, replaced instead with turkey and the trimmings, pigs in blankets and stuffing, and some enviable veggie alternatives. If you’re looking to bring a little festive cheer to the sad desk lunch, there’s no easier way to do it. But a spectre haunts the chiller cabinet, floating among the Innocent smoothies and that mystifying single boiled egg in a plastic pot. This Ghost of Christmas (Sandwich) Present is red and wobbly, smearing itself across every vaguely Christmassy sandwich it finds. I’m talking, of course, about cranberry sauce, a condiment used to signpost festive offerings, regardless of whether it tastes nice. No one is safe. Not Boots sandwiches. Not Greggs pasties. Not posh Pret toasties. While I’ve spent my adult life loosening myself from the meal deal’s claw-like grip, I’m willing to make an exception for the Christmas offerings. But a peruse of the supermarkets this year showed that every option comes smothered with cranberry, from turkey to falafel (yes, even at Christmas, some shops can’t think of a more imaginative veggie option than falafel). It’s not looking better at the fancier establishments, either. On paper, Costa’s vegan “turkey and trimmings” sandwich sounds like my dream lunch. You’ve got fake turkey, stuffing, fried onions, mayo… great! But then a slick of cranberry sauce. Criminal. In theory, you’d think the infallible formula of “bread + Christmas dinner + more bread” would be impossible to ruin. But cranberry sauce gives it a damn good try. Including just one thick, sweet layer of the stuff overpowers the already strong flavours that should shine on their own. Call me old fashioned, but rarely do I tuck into a nice, savoury sarnie, enjoying the different tastes and textures, and think, you know what would make this better? Jam. To be clear, I’m not wholly anti-cranberry. There are places it’s appropriate: with vodka or, at a push, on top of some brie. I’m not even anti-cranberry sauce when it comes to Christmas dinner, in a splodge on the side of my plate for the items that suit it. But when it’s smeared over a sandwich, nothing else stands a chance. I can see why sandwich makers turn to cranberry sauce so regularly. Whether it’s turkey or a veggie alternative, a festive sandwich can be a pretty dry affair. But surely there must be a better moist-maker. Gravy? Mayonnaise? Gravy-mayonnaise? (Sounds heinous; actually pretty good). Hell, I’m even pro-butter in this situation, although I can accept that that’s not very Christmassy. Big Cranberry’s dominance is mostly frustrating because the options get better and more varied every year (especially for non-meat eaters), but the red stuff just seems to be inescapable. This year, I’ll be begging Santa that we’re released from its grasp. Read More Beauty advent calendars 2021: Our guide to this year’s top treats 13 best tech gifts to spoil a gadget geek this Christmas 10 best luxury Christmas crackers for dressing up your dining table

The Emilia Romagna Grand Prix has been cancelled, and sources close to Formula One state that, amid the packed 2023 calendar, it is unlikely the race will be rescheduled this year. F1 staff were told to stay away from the race circuit in the build up to the race, with the struggling area struggling to cope with the weather and rain forecast to continue. The surrounding region has been badly affected by torrential rain in the lead up to the Grand Prix, which saw the paddock at the circuit evacuated on Tuesday because of the risk of flooding. It has caused extensive flooding, killed two people and hundreds of people had been forced to evacuate their homes earlier this month. The Imola race was due to take place at one of the busiest and most congested times in the F1 calendar. The Emilia Romagna was due to kick off the first triple-header, with races on following weekends in Monaco and Spain, in the record year of 23 races, and finding any time in schedule for the race could prove too difficult. It will be the second race cancelled this year, after the Chinese Grand Prix in Shanghai – due to take place on 16 April – was cancelled due to the country’s coronavirus restrictions. That left a four-week gap in the schedule, with the race cancelled for the fourth successive year. The race had not been rescheduled. Races have been cancelled before for other reasons, in 2022 F1 took a rare political standpoint and cancelled the Russian Grand Prix just days after the country’s invasion of Ukraine. Races have been cancelled before for other reasons, in 2011 the Bahrain race was cancelled after anti-government uprisings in the Middle East and North Africa, called the ‘Arab Spring’ had taken hold in the country. However, rain ahead of time has not cancelled a race, although in 2021, the Belgian Grand Prix at Spa became the shortest-ever due to the weather. Half-points were awarded after a handful of laps behind the safety car, two red flags caused the race to be stopped in just the third lap. Read More Imola Grand Prix LIVE: F1 bosses explain why race cancelled F1 Imola Grand Prix cancelled Flood waters rage outside Imola Grand Prix circuit as F1 race cancelled Emilia Romagna Grand Prix in doubt due to persistent rain in northern Italy F1 title not enough to be ‘best driver in the world’: Formula E boss Max Verstappen fastest in Miami Grand Prix practice after Mercedes set surprise pace Lewis Hamilton hints at career extension: ‘Never say never’