A Classic In The Making?

by Rod Smith MW
After the excessive heat of 2022, the vintage 2023 marks a return to normality for Bordeaux. Had this vintage happened 30, or even 20, years ago, it would have gone...

Big Money And The Soul Of Wine

by Andy Neather
You would need a heart of stone not to laugh at the travails of Pierre-Emmanuel Taittinger, honorary chairman of the Champagne house and grandson of its founder. The British press...

The Greek Exception

by Peter Pharos
We all get some random perks from our parents, and for me it was family friends in Mykonos. I don’t mean friends with a house in Mykonos, you understand; there...

The Low-Down on Bordeaux 2022

by Rod Smith MW
The 2022 vintage in Bordeaux, as across all of France and most of the rest of Europe, was very hot. Regular news stories about daily temperatures exceeding 40°C were prominent....

Knowing When To Stop

by Margaret Rand
The other week Domaine de Chevalier brought over samples of the 19 components of its 2022 red grand vin, plus a sample of the final blend. I’ve always thought blending...

Rethinking Fine Wine

by Tim Atkin
It was a noble, if ultimately inconclusive exercise. Maybe that’s true of anything that involves an indigestible dose of subjectivity. But you can’t fault Areni Global for attempting to define...

The Curse Of Bordeaux

by Andy Neather
We splashed in the Saint Emilion lavoir, desperate to cool off on a 39-degree day in August. Yet this wasn’t when the weirdness of this broiling year really hit me....

The Tale of Two Château Palmers

by Charlie Leary
What would Major General Charles Palmer think of Château Palmer being turned into a public cinema in 2022? This is a different Chíateau Palmer from the one most wine lovers...

The Myth Of Aristocracy

by Harry Eyres
I have not yet been to the cinema to see the latest despatch from that castellated stately home where half the inhabitants speak in a strange strangulated drawl and wear...

New Wine In Old Bottles

by Andy Neather
I should have expected it in a temple of Tuscan kitsch: Chianti in fiasco, the bulbous bottles wrapped in straw that were a symbol of Italian eateries in 1970s Britain....

Pick and Mix

by Margaret Rand
A couple of things have struck me recently. One was Richard Geoffroy, ex-chef de cave of Dom Pérignon, saying casually that he blends everything, even his breakfast orange juice. The...