by Tim Atkin

Ageing Gracefully

In an interview for 60 Minutes in 2004, the journalist Ed Bradley asked Bob Dylan if there was anything in his early work that surprised him. Hi Bobness looked pensive...

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by Guy Woodward

The Tyranny Of The Label

One of my abiding memories from my days editing Decanter magazine comes from the panel tastings we used to hold in the 10th-floor executive suite overlooking the Tate Modern. Twice...

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by Clare Tooley MW

Simplicity

I worry that we have forgotten to feel wine. We live a colorful wine life – in white, red, orange, and pink. Wine has possibly never been so restless, so...

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by Andy Neather

Is Wine’s Future Doomed?

Last week on the eve of my 19 year-old daughter’s departure for university, the last of our three children to leave, we shared wine over Korean barbecue. To hear some...

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by Peter Pharos

Mediterranean Sundance

Ah, the joys of localism. The provincial dialects. The regional quirks. The local produce. Like most of its Mediterranean neighbours, Greece is no stranger to those – a 200-year old...

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Tree Roots
by Margaret Rand

Tailoring Terroir

In London, if you want your friends to hate you, give their dog a squeaky toy. In Ireland, or at least in the house on the West Coast where I’m...

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by John Atkinson MW

The Ladder Of Quality

The bucolic opening sequence to The Hunger Games makes the dystopic Panem State seem homely; a place where you can stitch a quilt, or share a venison kill with your...

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by Harry Eyres

Is There Any Justification For Wine?

The anti-wine forces are massing and strengthening in a way I haven’t experienced in my lifetime. Until very recently, seeing a seminar advertised on “The Future of Wine” I would...

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by Tim Atkin

Au Revoir, Fiona

Writing a weekly column about wine for a national newspaper isn’t easy. I’ve been there done that – for 21 years. Keeping each article fresh is challenging. Some journalists don’t...

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by Cong Cong Bo

Falling In Love With Baga

If you enjoy Barolo or Burgundy, I would recommend trying Bairrada, the Portuguese region most known for the red grape, Baga. These are lofty comparators, but justified: Baga retains high...

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by Kate Lofthouse

Translation, Treachery And Terroir

I think of winemaking as a form of translation. Product A (grapes) is transformed into Product B (wine). Very simple, really. As you will know, traditionally, translation involves the conversion...

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