A taste of English fizz

by Tim Atkin
How do you define Englishness? To some, it’s village greens, warm beer, stiff upper lips, pinstriped suits and the changing of the guard. To others, it’s a little less idealised...

Beaujolais – more than nouveau

by Tim Atkin
Talking about Beaujolais in May feels weird, like donning thermals in the height of summer. This vibrant, juicy red is so closely associated with Beaujolais nouveau day, a worldwide celebration...

Wine and the spirit of co-operation

by Tim Atkin
Co-operation may be fashionable in political circles at the moment, but in the wine business it’s increasingly regarded as the equivalent of a tweed skirt: frumpy, moth-eaten and distinctly old-fashioned....

What to drink on election night

by Tim Atkin
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...

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...