Spanish rosados - discover Spain’s innovative rosés
In partnership with Spanish Wine Academy.
In partnership with Spanish Wine Academy.
Bottles that can train your palate, from classic Sancerre to quintessential Côte-Rôtie.
The restaurants with the best selections of Bordeaux...
The best options are to be found on the east coast...
Some of the best restaurants in London for drinking Bordeaux wine...
The best restaurants to go for in Paris and Bordeaux...
In partnership with DO Toro. Wines to seek out....
In partnership with DO Toro. These region is currently enjoying a renaissance...
'Ditch the pinstripes' is the battle cry of Natasha Hughes MW...
Home to outstanding food and wine, this southern French region offers tourists a wealth of options...
Like Marmite, we might have to agree to disagree when it comes to our own tolerance for faults in wine. Either way, love them or hate them, it’s useful to know more about the ‘flaws’ you may encounter, says Natasha Hughes MW
Rose Gray, co-founder of London's iconic River Cafe restaurant, has died at the age of 71 after a long battle with cancer.
Internationally renowned chef Heston Blumenthal is to open his first London restaurant in autumn 2010.
The current Prosecco di Conegliano e Valdobbiadine DOC zone will become a DOCG from the 2009 vintage onwards.
The International Wine & Spirit Competition (IWSC) has just announced a partnership with trade publication the Drinks Business.
With their highly developed palates, surely Bordeaux’s winemakers must be just as fussy about food as they are about their wines. NATASHA HUGHES gets some top tips on the restaurants to be seen in published in Decanter magazine June 2008
Sales of sake in the UK have more than doubled in the past two years and are now worth well over £2m per annum.
Champagne Ruinart has dropped its sponsorship of the Sommelier of the Year competition.
Bodegas Julian Chivite’s Señorío de Arinzano vineyard has just been awarded Pago status, Spain’s highest level of classification.
New oak barrels may be responsible for brettanomyces, consultant winemaker Matt Thomson has said.
France’s top wine producers are putting their weight behind screwcap closures.
Restaurateur Sir Terence Conran has given up day-to-day management of the Conran Restaurant group.
It takes more than a passion for wine to own a vineyard. NATASHA HUGHES looks at the legal, financial and logistical issues involved.
Acclaimed TV chef, cookbook writer and restaurateur Robert Carrier has died aged 82.
The New Zealand Screwcap Initiative is going global - and they are now training their sights on the world's red wines.
Red wine was cultivated and consumed nearly 3,500 years ago - and Tutankhamen took it with him on his journey to the afterlife, a team of Spanish scientists has conclusively proved.
The Languedoc offers visitors a haven of cuisine and culture. Apart from sublime food and wine, it’s home to dozens of ancient churches and pretty hilltop villages. NATASHA HUGHES pays a visit
Real power in today’s wine world is held in the hands of surprisingly few. So who are the forces shaping the type of wine in YOUR glass? We list the top 50 people influencing wine styles today.Contributors: Michael Aaron (Sherry-Lehmann); Piero Antinori; Hubert de Bouard de Laforest (Château Angelus); Jean-Marie Chadronnier (CVBG Dourthe-Kressman); Jon Fredrikson (Gomberg, Fredrikson & Associates); Angelo Gaja; Jeffrey Grosset; Alun Griffiths MW (Berry Bros & Rudd); Aimé Guibert (Mas Daumas Gassac); Dan Jago and Michael Saunders (Bibendum); Hilary Lumsden (Mitchell Beazley); Mike Paul (Western Wines); Sebastian Payne MW (The Wine Society); Michel Rolland; Leslie Sbrocco; Charlie Trotter; Richard Baudains; Stephen Brook; Rosemary George MW; Howard G Goldberg; Andrew Jefford; Matthew Jukes; James Lawther MW; Giles MacDonogh; Ch’ng Poh Tiong; John Radford; Norm Roby; Anthony Rose; Hugo Rose MW; Steven Spurrier; John Stimpfig; Brian St-Pierre. additional research by Natasha Hughes.
Steven Spurrier prefers to keep his wine in a cellar, where temperatures slowly fluctuate, rather than in air-conditioned storage. NATASHA HUGHES asks which approach is best.