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Improving on tradition

A decade of peace in Lebanon has attracted new wine producers and increased competition – with promising results, says SALLY RAMSDEN. At a table in one of Beirut’s most elegant…

Interview with Eric de Rothschild

Château Lafite-Rothschild is once more earning its place among the first-growth châteaux, thanks to the hard work of owner, Eric de Rothschild. ERIC RIEWER meets the man behind the famous…

Shifting gear

A handful of lesser-known St-Emilion grands crus classés is starting to make a name for themselves, writes JAMES LAWTHER MW . The Saint-Emilion classification, reviewed every 10 years, comprises a…

Day in the life of a Burgundy grape picker

CATHARINE LOWE spent a week picking grapes in beautiful Pernand Vergelesses, in Burgundy. Life was hard work but fun. Grape pickers start early. In Pernand Vergelesses, where I had the…

Spanish hip

Sherry is refashioning itself as a new, younger drink. FIONA BECKETT finds out what’s behind the change. I’m in one of London’s most fashionable restaurants, Moro (see photo inset), with…

Feast of St Nicolas

The Burgundians know how to celebrate. For December’s festival of St Nicolas, food is the order of the day, and plenty of it writes ROSI HANSON . In the pretty…

Lesser known grape of Petit Manseng

Deep in the heart of France’s Basque country, the Petit Manseng grape produces rich, sweet white wines. DANIEL CRAKER, a big fan of this lesser-known variety, introduces us to its…

Orchard spirit

As Calvados enjoys a revival among London’s spirit drinkers, STEPHEN BROOK investigates Normandy’s favourite drink. There are not many compensations for a Normandy winter. But one of them is to…

Worth the wait

Vintage malt doesn’t come cheap, but distillation is a lengthy process. The final results more than justify the cost, says IAN WISNIEWSKI as he selects some of the best. Of…

Joining the giants

Rosemount’s winemaker for the last 12 years is now the man in charge of most of Southcorp’s wines, too. SUSAN KEEVIL finds out what changes Philip Shaw has brought about…

Naturally sweet

With intervention commonplace in winemaking, TOM CANNAVAN meets a new group of winemakers who insist on producing sweet wine the natural way. As long shadows fall on a beautiful sunlit…

Mind bloc

Striving to change the country’s reputation as a source of cheap wines, Hungarian producers are determined to prove they can make world-class wine – and not just Tokaji. CATHARINE LOWE…

The two Monty’s

Jim Budd scales the twin peaks of excellence of Montalcino and Montepulciano and picks out their top wines. To the south of Chianti lie the hilltop towns of Montalcino and…

Island bounty

Fiona Beckett visits Sicily and is hooked by the quality and variety of its cuisine. It was 5pm and a crowd of 70-odd people was milling around on the quay…

New talent

Richard Baudains spots the stellar Tuscan performers of the future. The wine renaissance began in the Chianti Classico and continues to flourish in this extraordinarily dynamic part of Tuscany. With…

Great white hope

The Marche is intent on turning Verdicchio into a contender once more. Michael Palij MW assesses its chances . Sandwiched between Abruzzo and Emilia Romagna, two of Italy’s best-known bulk…

Strength in diversity

DAVID GLEAVE MW examines the reasons behind the runaway success of Italian wine. Twenty years ago, Italian wine – if such a term can be applied to what was then…

Bordering on Italian

ANDREW DUFFY visits Friuli, a border region renowned for its food and wine but suffering a minor identity crisis. I have in my possession a copy of a document from…

Modern classics

BURTON ANDERSON, one of the world’s leading authorities on Italian wine, reflects on the developments of the last two decades and highlights some of his own favourite wines. In the…

Master craftsmen

Nicolas Belfrage MW compares old- and new-style Barolo by analysing the approach of two top producers. The debate as to what exactly Barolo is – or ought to be –…

Essence of tradition

Many food lovers are unaware that real aceto balsamico is very different to the supermarket versions. GILES MACDONOGH explains why. About a decade ago I was in Reggio Emilia researching…

Victoria’s secrets

Forget the big-name wines of the Barossa or Hunter Valley – JAMES LAWTHER MW believes that Australia's best Shiraz comes from the smaller estates in Victoria

Blind Tasting: an insider’s guide

Supermarket wine taster supremo and Superplonk author MALCOLM GLUCK reveals his personal secrets of blind tasting, in six easy lessons

Abruzzo awakening

Always drinkable, Abruzzo's wines are now becoming more distinctive, says TOM MARESCA

Bordeaux cellars ransacked

Nearly eight thousand bottles of top-quality wines have been stolen in a Bordeaux burglary spree.

Diageo to get rid of Malibu

Diageo will sell Malibu rum within the next six months as part of the finalisation of its deal with Pernod Ricard to buy Seagram.