In praise of older wines

by Tim Atkin
How long does it take you to drink a bottle of wine once you’ve bought it? A day? A week? A year? I’m not sure how accurate the statistic is,...

Acid trip

by Tim Atkin
“Buy on an apple, sell on a piece of cheese,” runs an old wine trade saw. It’s good advice for consumers, too. If a wine, especially a red wine, can...

The other side of own-label

by Tim Atkin
As oxymorons go, they may not be as absurd as “French resistance”, “amicable divorce” and “camping holiday”, but there’s still something fundamentally silly about Sainsbury’s Taste the Difference Spaghetti Bolognese,...

Rasputin and underwater wines

by Tim Atkin
What is it about the Baltic and champagne? Last week’s high profile discovery of a cache of bubbly aboard a shipwreck is not the first time fizz has been found...

Wines to drink by the Med

by Tim Atkin
When the package tour operator Goldtrail Travel collapsed last week, cancelling the summer holidays of some 50,000 customers, bar owners in Greece and Turkey must have had mixed feelings. Goldtrail’s...

In praise of natural wine

by Tim Atkin
The wine style I want to promote doesn’t come from a specific region, although most of its exponents are French and Italian. More frustratingly still, it has no legal definition...

Reds to help you chill out this summer

by Tim Atkin
The sommelier’s eyebrows arched like circumflex accents as he spat the words back at me, Gallic steam hissing from his ears. “Vous voulez un seau à glace?” he demanded incredulously,...

World Cup Wines

by Tim Atkin
Here we go. Or rather ‘ere we go, ‘ere we go, ‘ere we go. Unless you’ve been in solitary confinement for the last year, you’ll be aware that the World...

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....

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...