Interview with Angelo Gaja

by Tim Atkin
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,...

Interview with Angelo Gaja

by Tim Atkin
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,...

What makes a great sommelier?

by Tim Atkin
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...

Riesling and the high Mosel bridge

by Tim Atkin
“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...

Teaching students to drink wine

by Tim Atkin
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...

Bordeaux plays cat and mouse

by Tim Atkin
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,...

Thank you, Mr Darling

by Tim Atkin
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%...

Are we ready for Turkish wine?

by Tim Atkin
“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...

A Hedonist’s Paradise

by Tim Atkin
No one needs an excuse to go to Wellington, New Zealand’s most cosmopolitan, food-loving city, when it’s central heating and thermals time back in Europe. But throw in the chance...