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2023 Bordeaux tasting notes: Left Bank Part II
2023 Bordeaux: Enigma decoded 2023 Bordeaux tasting notes: Left Bank Part I MÉDOC / HAUT-MÉDOC / MOULIS Château Charmail (40% M, 35% CS, 25% CF) SF | Dense purple. A lovely nose of plum skin,...
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2023 Bordeaux tasting notes: Right Bank Part I—St-Emilion
2023 Bordeaux: Enigma decoded 2023 Bordeaux tasting notes: Left Bank Part I 2023 Bordeaux tasting notes: Left Bank Part II ST-EMILION Château Ausone (60% CF, 40% M) SF | The 11th generation of the...
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2023 Bordeaux tasting notes: Right Bank Part II—Pomerol
2023 Bordeaux: Enigma decoded 2023 Bordeaux tasting notes: Left Bank Part I 2023 Bordeaux tasting notes: Left Bank Part II 2023 Bordeaux tasting notes: Right Bank Part I POMEROL Château Beauregard...
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2023 Bordeaux tasting notes: Sauternes & Barsac
2023 Bordeaux: Enigma decoded 2023 Bordeaux tasting notes: Left Bank Part I 2023 Bordeaux tasting notes: Left Bank Part II 2023 Bordeaux tasting notes: Right Bank Part I 2023 Bordeaux tasting notes:...
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An aerial terroir, neither too cold nor too hot
Andrew Jefford is nourished by a very special wine made amid the Pacific fogs of the Russian River Valley by David Ramey. Pale gold in the glass—but can you see, by the way it moves, that there’s...
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Beyond the bottle
Atmosphere Core: Hand-picking and sourcing authentic wines to complement a Maldives’ private island experience. While a glass of wine holds many secrets and many secrets get revealed over one, it is...
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Commandaria: Revival of the ancient ways
Cyprus’s sweet Commandaria is reckoned to be the world’s oldest continually produced wine and probably its most ancient surviving style. Its story predates ancient Greece and includes mention in the...
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2015 Bollinger Grande Année: Forest murmurs
The 2015 Bollinger Grande Année, pace chef de cave Denis Bunner, “expresses more of the soul of a Bollinger Vintage than any other year. It is more opulent, more powerful, and it exalts Pinot Noir.”...
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Mount Veeder: Taking it slowly
The drive to the Mount Veeder Winery is a journey into the past of Napa County. “It still has the feel of the valley from 30 or 40 years ago,” says newly-appointed winemaker John Giannini, “even at...
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Danbury Ridge: Crouch Valley rises
Margaret Rand visits England’s most densely planted corner to discuss with John Atkinson MW the benefits of the area’s clay-rich soils and Burgundy-like climate, as well as the enormous strides made...
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At the table: Porotos granados
I can’t imagine that anyone ever visits Chile’s Secano Interior—Maule, Itata, and Bío Bío—without eating the vegetable stew porotos granados; probably several times in the summer when the principal...
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Dão: A curious sense of place
The Dão has improved enormously over the past 30 years, with the best wines now making good on their considerable promise, says Richard Mayson, after a tasting shared with Simon Field MW and Andrew...
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Wine in history: Rivers of wine
From heavenly paradise to tool of vigneron protesters, Stuart Walton follows the flow and significance of the river of wine. According to the Qur'an, Jannah, the heavenly paradise that awaits the...
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Penfolds: 180 years of fine winemaking in pictures
As Penfolds celebrates its 180th anniversary, we look back at the personalities and events that shaped Australia’s most celebrated fine wine producer through its long and distinguished history....
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New-wave Pinotage: No longer monstrous
The chances are that if you have bothered to acquire an opinion (first- or second-hand) of Pinotage as a grape variety, it’s going to be a poor one. But wait—things have changed, and your opinion...
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Lallier Réflexion R.020: “Non-Vintage dominated by a Vintage”
With Dominique Demarville at the helm, Champagne Lallier is poised to shake things up in the region. Simon Field MW investigates. For a region so adept at self-promotion, Champagne is, in fact, rather...
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Once upon a time: 2004 Champagne
Tom Stevenson marks 20 years since the first issue of The World of Fine Wine by looking back at 2004 Champagne—and picking out some of his favorite wines from the vintage. What better way to celebrate...
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Creating The Caley: A new kind of great Australian red
Sarah Ahmed enjoys a vertical of Yalumba The Caley, a refined version of the classically Australian blend. Known as “claret” in the early 1900s and latterly as “the Great Australian Red,” Cabernet...
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A sweep of history, and a wealth of knowledge, in a revamped classic
Raymond Blake reviews Oz Clarke’s Story of Wine: 8000 Years, 100 Bottles by Oz Clarke. Not many wine people are widely known and easily recognized by their first name only, though not many have a name...
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The sommelier’s view: Cyprus
Cyprus has a long winemaking tradition, but it is not well-known outside the island. That’s true. And currently, even the many tourists visiting Cyprus for holidays may not be aware that wine...
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