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Andrew Jefford: ‘The wine was so refined and choice that I swallowed, greedily’
Adventures in Canada’s Prince Edward County, Pinot and beyond...
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Elaine Chukan Brown: ‘While I’ve had sake and mead worth talking about, I wouldn’t call either fine wine’
A mead which breaks ‘multiple rules’...
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Walls: Best Rhône wine lists in the UK
Where to get your Rhône fix in the UK...
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Hugh Johnson: ‘At what level you start getting your claret kick is a personal thing’
Hugh Johnson on the appreciation of claret...
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Andrew Jefford: ‘Dirk’s an imaginer, an experimenter, a disruptor’
In tribute to Dirk Niepoort...
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Rhône 2022 en primeur diary: The north
A week in the life of a Rhône correspondent during en primeur...
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Olly Smith: ‘The surging feeling of energy across the Greek wine scene is so potent right now’
Olly Smith's 10 commandments of Greek wine...
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Andrew Jefford: ‘Is there any duty on fine-wine producers to “be accessible” in some way?’
Does exclusivity mean exclusion?
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Elaine Chukan Brown: ‘In conventional terms, Arizona seems an unlikely place for vines’
Raising vines in Arizona...
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Andrew Jefford: ‘Tight, taut severity won’t please the drinker if its grip on the wine never eases’
Andrew Jefford on whether to use ‘malo’ in increasingly hot vintages...
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Hugh Johnson: ‘Château-owners’ secret, they always said, was in their special soil’
Hugh Johnson on what creates a wine’s flavour...
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Andrew Jefford: ‘What can you do? You just keep moving forward’
Andrew Jefford on the sheer commitment required to be a producer of quality wine in Syria...
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Arthur Coggill on Bordeaux: ‘This is not a political gripe, just an economic fact’
Why that €4 claret you enjoyed on holiday can’t be found in the UK...
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Andrew Jefford: ‘Corsica is a new exploration of Mediterranean wine identity’
Andrew Jefford on innovation in Corsica...
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Walls: Best restaurants in the Rhône for wine lovers
A guide for where to eat and drink well in the Rhône...
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Charles Curtis MW: ‘Is Champagne truly going green or only greenwashing?’
Charles Curtis MW on Champagne’s green credentials...
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Andrew Jefford: ‘Wine’s gladiators are then thrown to wine’s lions…’
The pressure of the Best Sommelier of the World competition...
