by Anna Greenhous

Making wine on the West Bank

Imagine a wine region where delays at checkpoints are a part of daily life and your land can be confiscated at any time for “security reasons”. Where daily life is...

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by Tim Atkin

Can you mix wine and politics?

“Stick to wine, Tim – you’re wasting time.” If you spend as many hours on social media channels as I do, then you get used to – and even rather...

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by Henry Jeffreys

Initiating the uninitiated

Wine lists can be difficult for the uninitiated to understand. One restaurant in Los Angeles, Hatchet Hall, has taken this a step further: not only is their list incomprehensible to...

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by Matt Walls

New Zealand’s hothouse Syrah

In 1984, a man called Dr Alan Limmer was doing some work at a government viticultural research station on North Island, New Zealand. One day he heard it was about...

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by Tim Atkin

Almost human?

What do you think of the following tasting note? “Inconspicuous boysenberries and cigar wrappers revel in unresolved rosehips, while dried wormwood and chemically tanned leather swim amongst illusive black liquorice.”...

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by Ron Washam

FemSomm

Finally, Ladies, a new wine credential that will take the Miss out of wine misogyny. FemSomm! FemSomm is an idea whose time has come. Tired of being 10% of the...

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by Tim Atkin

How great is the 2015 Burgundy vintage?

Burgundy and Bordeaux may share a common language, but they are very different places. It’s not just the question of size that generally separates them – single grape varieties versus...

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by Matt Walls

Coming of age

Orange wine. Grower Champagne. Biodynamics. Trends come and go in wine like anything else. Some are clearly gimmicks (blue wine, anyone?) Others, like Natural wine, feel more significant. One global...

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