What is Pét Nat...?
How do I go about buying a methuselah of Champagne...?
What is the best way to preserve them?
Is it more expensive to ship wine from further away?
My Champagne never seems to have much fizz...
What is the difference between primary and secondary aromas?
Why do Champagne bottles have mushroom-shaped corks..?
What does the smoke from a forest fire do to the vines....?
Does natural wine need to be stored differently...?
How to remove a red wine stain...
Does 'reserve' mean better?
What does flying do to the taste of wine?
What wine goes with eggs?
Does heat affect drinking windows?
How do I know how my rosé is made?
How much of a difference does it make - and why..?
What are the best Burgundy alternatives?
What is a massal selection...?
What are the best wines to try near Malaga...?
Old vines can add layers of complexity to wine, but can they become too old to produce quality fruit? Andrew Caillard MW gives us his answer...
Why are concrete eggs beginning to be used in place of more conventional fermentation tanks? Christelle Guibert provides an eggs-planation...
Does acidity remain constant or can it alter over time? Stephen Skelton MW explains the relationship between acidity and wine age...
What to do if your wine isn’t chilled enough...
What's the quickest way to cool a bottle of wine?
A wine's 'weight' is a tricky tasting term that can be hard to define and assess. Expert wine taster, Michael Schuster, gives us an explanation...
Is is possible to tell whether a wine is warm or cool climate from a blind tasting? Terry Kandylis, Head Sommelier at 67 Pall Mall, gives his answer...
Do DOCa Rioja rules require that each wine is barrel aged, bottled and labelled in a single release?
Can James Lawther MW help our reader out?
Should orange wines be chilled or served a little warmer?
John Butterwick, Boston Spa, West Yorkshire asks: Can you explain why, when two of the three Champagne grapes are black, there is no red Champagne? Peter Liem, for Decanter, replies:…