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Essential reading for anyone with a deep interest in Burgundy
Raymond Blake reviews The Grand Crus of Burgundy: Detailed Atlas and Characterization of the Climats by Laurent Gotti. As howlers go, the designation of the Romanée-Conti vineyard as a “Vosne-Romanée...
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Arthur Young: An Englishman meets French wine
Rod Phillips retraces the steps of the English agricultural reformer Arthur Young on the eve of the French Revolution. Just before the French Revolution broke out in 1789 and during its opening...
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Azerbaijan: A vinous reboot in the Caucasus
As world leaders gather in the capital Baku for COP29, Paul White looks back on the history and reports on the modern-day realities of Azerbaijani wine, and picks out some of his favorite producers...
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1994 Vintage and colheita Port: One for the ages
Anyone who has had the privilege of tasting Vintage Port from the 1960s or earlier will agree that these are some of the best wines they have ever tasted. It speaks volumes, therefore, that the 1994...
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Víctor de la Serna, the fine man of wine, in memoriam
Víctor de la Serna was the great one-man band of wine in Spain, in addition to leaving a legacy that touched diverse realms: a journalist to his core, co-founder of a leading Spanish newspaper, an...
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The World’s Best Wine Lists winners’ stories: The Yeatman
In the latest in a series of articles going behind the scenes at some of the winners of the 2024 World’s Best Wine Lists Awards, Elisabete Fernandes, Wine Director at The Yeatman, explains how she and...
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Why Bastard? Wherefore beautiful?
It’s as much a myth as it is a vineyard, this place they call Bastard Hill. You’d never find it unless you really went looking for it. Vines are rarely reached through towering tree ferns or heralded...
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At the table: Porchetta
Porchetta is one of an ever-increasing number of regional dishes that has gone, if not quite global, then certainly globe-trotting, a phenomenon to which Italian cuisine seems particularly inclined....
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Fino and Manzanilla Sherry: Diversity and excitement
David Williams introduces a high-scoring, fascinatingly instructive tasting of Fino and Manzanilla Sherry shared with Simon Field MW and Andrew Jefford. Accounts of Sherry’s recent fortunes almost...
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Wine in history: Spiked!
From Roman residues to cocaine tonics, Stuart Walton explores the long strange history of the practice of adding other psychoactive substances to alcohol. In 1996, archaeological excavations at a site...
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