From our consultant editor...
Magazine
Comment: ‘Modern humans relish “dangerous” bitter flavours’
The perception of bitter flavours in wine....
Top-value red Burgundy: hidden gems in the Côte de Nuits
The announcement of the sale of world-famous grand cru Clos…
From the archive: Bottle variation and the best laid plans…
How it affects wine and what to look for...
Getting better with age: Old-vine Chenin Blanc in South Africa
Why efforts to preserve older vines are paying off...
Top Greek red wines: Panel tasting results
Three wines rated 'outstanding' as new approaches yield results...
Pessac-Léognan: Then and now – the story of an appellation
How Pessac-Léognan made a name for itself...
Brexit and GIs: Erode protected names at your peril, says Andrew Jefford
Most mornings, before dawn or after, I tune into Farming…
My top 10 St-Emilion and Pomerol châteaux
Bordeaux became my home in 1996, St-Emilion and the Right…
Understanding the Left Bank: A comprehensive guide
As the terms Left and Right Bank clearly imply, what…
Argentina’s wine revolution: the time is ripe for white
Wines of Argentina recently hosted a visit to this dynamic…
