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Joe Warwick: ‘Come Christmas, there’s a painfully challenging spike in the tired and emotional drinker’Joe Warwick on coping with the ‘festive fatigue’...
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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 UKWhere 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 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...
