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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 northA 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 loversA 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...
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Elaine Chukan Brown: A return to hybridsThe potential of hybrids in fine winemaking...
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Bordeaux 2022: The en primeur experienceWhat is Bordeaux en primeur really like?
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Kerin O’Keefe: Decant older wines? NeverA heartfelt manifesto as to why you should never decant an older wine...
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Andrew Jefford: ‘Yeast: it’s an upheaval, a revolution’The unsung but indispensable role of yeast...
