-
Katherine Cole: ‘Yes, we are all doomed to die. But wine won’t do us in’Katherine Cole on alcohol in moderation...
-
Andrew Jefford: ‘Biodynamically grown, artisanally crafted – and free of chemicals, of course. Not so’Andrew Jefford on chemicals in wine...
-
Hugh Johnson: ‘There is real excitement to be found among neglected grape varieties’Hugh Johnson on the merits of forgotten varieties...
-
Elaine Chukan Brown: ‘For an emerging region, success with a grape like Chardonnay proves tricky’Winemaking in Virginia...
-
Andrew Jefford: ‘Places and origins build the architecture of scent, shape and flavour in a wine’Place and origins are critical in wines...
-
Joe Warwick: ‘Come Christmas, there’s a painfully challenging spike in the tired and emotional drinker’Joe Warwick on coping with the ‘festive fatigue’...
-
Andrew Jefford: ‘The wine was so refined and choice that I swallowed, greedily’Adventures in Canada’s Prince Edward County, Pinot and beyond...
-
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’...
-
Walls: Best Rhône wine lists in the UKWhere to get your Rhône fix in the UK...
-
Hugh Johnson: ‘At what level you start getting your claret kick is a personal thing’Hugh Johnson on the appreciation of claret...
-
Andrew Jefford: ‘Dirk’s an imaginer, an experimenter, a disruptor’In tribute to Dirk Niepoort...
-
Rhône 2022 en primeur diary: The northA week in the life of a Rhône correspondent during en primeur...
-
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...
-
Andrew Jefford: ‘Is there any duty on fine-wine producers to “be accessible” in some way?’Does exclusivity mean exclusion?
-
Elaine Chukan Brown: ‘In conventional terms, Arizona seems an unlikely place for vines’Raising vines in Arizona...
-
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...
-
Hugh Johnson: ‘Château-owners’ secret, they always said, was in their special soil’Hugh Johnson on what creates a wine’s flavour...
