by Tim Atkin

What to drink on election night

If his diaries are to be believed, the late Alan Clark always went to bed early on New Year’s Eve, avoiding noisy parties to get a good night’s kip in...

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by Tim Atkin

Interview with Angelo Gaja

At an age when most men are contemplating the prospect of a free bus pass, Angelo Gaja is as youthful and energetic as ever. His hair may be grey now,...

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by Tim Atkin

Interview with Angelo Gaja

At an age when most men are contemplating the prospect of a free bus pass, Angelo Gaja is as youthful and energetic as ever. His hair may be grey now,...

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by Tim Atkin

What makes a great sommelier?

It’s been a mixed month for Gallic gastronomy. If the French were insulted by the fact that their country didn’t feature once in Restaurant Magazine’s list of the top 10...

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by Tim Atkin

Riesling and the high Mosel bridge

“Ah, classic aromas of petrol on the nose.” Professional wine speak can sound silly at the best of times, but the description that invariably makes punters splutter into their Paris...

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by Tim Atkin

Teaching students to drink wine

When I first heard about a French government proposal to hold wine tastings on university campuses, I assumed it was a belated April Fool. But the more you think about...

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by Tim Atkin

Bordeaux plays cat and mouse

There were sixteen flags fluttering forlornly in the drizzle outside Château Ducru-Beaucaillou, each representing a different nation. Some of them were making their debuts at the 2009 en primeur tastings,...

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by Tim Atkin

Thank you, Mr Darling

Even when you’re prepared for it, a punch to the stomach still hurts. Alistair Darling warned the wine industry in March 2008 that the annual duty escalator would be 2%...

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by Tim Atkin

Are we ready for Turkish wine?

“Read it? I know him.” Travelling around Turkey on a wine trip, there are times when you’re reminded of the joke about the Polish man who goes to the optician’s...

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