In Praise of NoLo

by Martin Hofstätter
Regarding Andy Neather’s recent article on low and no alcohol wines, I would like to offer a few reflections: far from polemics, far from ideologies, far from rigid viewpoints. Simply...

Making It Count

by Peter Pharos
Early in Charles Dickens’s A Tale Of Two Cities, a wine cask rolls out of a cart in a Paris street. It promptly breaks, spilling its contents. Hilarity ensues. Men...

The Curse Of Low And No Alcohol Wine

by Andy Neather
Exciting news! Elton John has launched his own alcohol-free wine. Granted, to many of us it seemed scarcely believable that Sir Elton hadn’t previously done so: he’d already been beaten...

The Earthworms Are Safe

by Christina Makris
Much has been made, in both mention and meme, of the recently announced  MICHELIN distinction for wine. Not to be confused with the MICHELIN Sommelier Award, or the recognition of...

Colour Blind

by Tim Atkin
As an 18-year-old student in the United States, I took a course in the humanities. One of the books we used was called Learning to Look by Joshua C. Taylor....

Transformations

by Margaret Rand
I arrived in Puligny, at my friend Mary’s house, the other weekend, and she handed me a flûte salée from her favourite boulangerie in Beaune. It was celestial: an apotheosis...

Spanish Strategies

by Andy Neather
The setting was magical, steep terraces plunging to the River Miño below. But José Moure was hard-headed about the challenges: “We’re in crisis – the big buyers bought very few...

Contemplating Complantation

by Abbie Bennington
Contemplating complantation may not be the sexiest of titles, but in a volatile world of climate change and uncertainty perhaps it’s time to look back in shaping the future. ‘Back...

A Tough Gig

by Harry Eyres
I expect all of us who work in wine journalism have had some variant of the following conversation: “What do you do?” “I’m a wine writer.” “Is that a job?...

Credible Signals

by Sara Danese
To sell wine, the wine being of good quality is not essential. In fact, selling mediocre wine is easy; selling bad wine is easier still. Not easy in the sense...