The Burgundisation of wine
by Guy Woodward
Every so often, a new buzzword springs up in the wine world. Often rather nebulous, sometimes completely intangible, its role is pithily to reflect a trend gaining traction with the...
Guy Woodward
Guy Woodward started his journalistic career at AB Europe, a now defunct magazine for the casino industry, before a stint on the sports section of The Guardian. From there he went on to a 10-year tenure at consumer wine title Decanter, latterly as its editor. After editing the independently published Food & Travel magazine and the customer titles of department store Harrods, as well as acting as associate editor of Hong Kong-based luxury wine lifestyle magazine Le Pan, he took up the reins at wine and spirits magazine Club Oenologique. A former chair of the British Society of Magazine Editors, today he runs Grand Cru Creative, a creative agency designing content for wine brands. He continues to write, penning a regular column for Harpers Wine & Spirit, and has contributed to such titles as TIME magazine, The Guardian, Wallpaper* and Esquire, while appearing on various broadcast media, from This Morning and Market Kitchen to Sky News and the Today programme.
Articles by Guy Woodward
The Dilution of Terroir
by Guy Woodward
First up, a trigger warning… I’m approaching this article from the premise that terroir exists. It’s a position to which I would hope most readers of this site would subscribe....
The Tyranny Of The Label
by Guy Woodward
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...
The Politics of Wine
by Guy Woodward
When I came into the wine industry 20 years ago, my impression was that, politically, it was broadly right-leaning. Certainly the upper echelons of the UK’s fine-wine fraternity were the...