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Robert Joseph: ‘Why not embrace multi-vintage blends, as Penfolds did with its G3?’
A place for multi-vintage wines...
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Hugh Johnson: ‘I let the essence of Musigny weave its spell around me’
Notes from a memorable Burgundy dinner...
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New and expanded Burgundy winemaker projects to watch
Charles Curtis MW reports on high-profile changes in 2024...
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Charlie Geoghegan: ‘If Bordeaux got out of its own way, more people might see what they’re missing’
Charlie Geoghegan on his love of Bordeaux...
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Katherine Cole: ‘Steiner’s biodynamic viticulture thrives, despite outrageous statements that have come to light’
Katherine Cole on the mixed legacy of Rudolf Steiner...
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Artémis Domaines attracts spotlight over Burgundy plans
Recent reports suggest a rejig of some wine operations...
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Elin McCoy: ‘Vertical tastings are tantalising: they carry us into the past’
Vertical tastings provide an unparalleled insight into a wine...
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Karen MacNeil: ‘2023 was as perfect as any Napa vintage in living memory’
Karen MacNeil on a vintage 'no one will ever forget'...
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Hugh Johnson: ‘A Hermès tie calls for a plain shirt’
Hugh Johnson on choosing wine in a restaurant...
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Aldo Fiordelli: ‘Deep historical reasons connect Italians to the bitter taste in wine’
Aldo Fiordelli on the Italian love for bitterness...
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Katherine Cole: ‘Yes, we are all doomed to die. But wine won’t do us in’
Katherine Cole on alcohol in moderation...
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Hugh Johnson: ‘There is real excitement to be found among neglected grape varieties’
Hugh Johnson on the merits of forgotten varieties...
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Elaine Chukan Brown: ‘For an emerging region, success with a grape like Chardonnay proves tricky’
Winemaking in Virginia...
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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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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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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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Tim Atkin MW: ‘Rías Baixas’ reds are some of the most exciting in Spain right now’
Extolling the virtues of red wines from Rías Baixas...
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Frescobaldi’s Gorgona: A day on the prison island
Where prisoners make wine...
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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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Elaine Chukan Brown: ‘In conventional terms, Arizona seems an unlikely place for vines’
Raising vines in Arizona...
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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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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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Charles Curtis MW: ‘Is Champagne truly going green or only greenwashing?’
Charles Curtis MW on Champagne’s green credentials...
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Elaine Chukan Brown: A return to hybrids
The potential of hybrids in fine winemaking...
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Kerin O’Keefe: Decant older wines? Never
A heartfelt manifesto as to why you should never decant an older wine...
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Elaine Chukan Brown: In defence of Zinfandel
Adaptable and expressive of site...
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Pedro Ballesteros Torres MW: ‘Rioja is not a type of wine. It is a whole wine country’
Pedro Ballesteros Torres MW on Rioja’s renewed energy...
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Fred Sirieix: ‘English wine estates need to play the long game’
How to convince more consumers to buy English sparkling wine...
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Hugh Johnson: ‘Today it’s a palo cortado, a relatively elusive midfield player’
Sherry: the great failsafe favourite option...
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Letter from… Martin Crozier-Cook, a busy merchant
The highs and lows of retail at Christmas...
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Hugh Johnson: ‘A comatose customer is not in a position to order another bottle’
Hugh Johnson on the differing alcohol levels of wine...
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Hugh Johnson: ‘Veteran wine books are by modern standards short on facts’
Hugh Johnson on the merits of wine books past and present...
