Andrew Jefford

Andrew Jefford

'Grand cru in Alsace is infinitely more meaningful than in St-Emilion'

Andrew Jefford

'In one sense, the process Bouchard fought has been Burundy's salvation'

Jeffrey Grosset

Jeffrey Grosset is the most celebrated Riesling producer in Australia. Andrew jefford meets a man whose focus is as intense as his wines

Andrew Jefford June 2010 issue column

What is it about Pinot? No other grape inspires as much attention. It’s both nerd-magnet and fashion doll; it fuels flights of rhetoric and gigabytes of research data; it famously…

Andrew Jefford May 2010 issue column

Religion, like politics, is considered conversationally off-limits. That’s why chat can be dull: the interesting topics glitter icily to one side, forever out of reach. Yet the assumption that mature…

Alcohol levels: the balancing act

Can fine wine be made at 14% alcohol? And 15%? Or do such levels affect the intrinsic quality? With levels continuing to rise, not least in Bordeaux’s heralded 2009s, andrew…

Andrew Jefford January 2010 column

The popular image of the Zen Buddhist is of someone quietly intense, gifted with lunar calm, whose infrequent actions are sudden, dramatic and awesomely effective. On the movie screen, they…

Andrew Jefford February ’10 column

It’s an understatement to say the wine show system is important in Australia. Wine shows are the hinge around which the struggle for quality in Australian wine is articulated. They’re…

Interview: Michael Hill Smith

Communicators? Australia has a vatful. No other country can field a more skilled A-team to put across its message. The friendliest face in Australian wine evangelism, though, belongs to Michael…

Champagne Power Struggle

Who holds the power in Champagne - the growers who own the land, or the houses that make the wine? Andrew Jefford tracks a case of love thy enemy

Follow the leader

Should wine critics and buyers be surrogate drinkers for the masses, or is their job to open our minds to new discoveries? Either way, surely their palates are too developed…

Age concern

Why is there not more vintage Champagne knocking around? It should be a good-value prestige wine, says Andrew Jefford, but too often it’s ignored – by producers and drinkers –…

The ways of the master

The letters MW after a name lend an authoritative aura. But what are masters of wine actually like? And with a notoriously high failure rate and no professional teaching staff,…