The Weight Of Wine

by Margaret Rand
What constitutes high alcohol now? In table wines, I mean; fortifieds haven’t changed. But I recall the horror when reds started hitting 14%. Then 14.5%. And now? 14% seems quite...

Footprints In The Sand

by Peter Pharos
Given my fondness for wine writing, you won’t be surprised to hear I like other pointless discussions too. So I enjoyed the noise generated by a recent New York Times...

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...

Do It The Hard Way

by Tom Hewson
“You should never be comfortable, man. Being comfortable fouled up a lot of musicians”. Miles Davis   The story feels good. The noble vine, eking out its existence on an...

On Marginality

by Charlie Leary
In the early 1990s, I tried growing wine grapes in Louisiana, near the Mississippi border. As I recall, Ruby Cabernet, the cross developed in 1936, was among the selected varieties....

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....

Burgundy’s Benevolent Haunting

by John Atkinson MW
Something is said to be resilient if it maintains its form and structure under pressure. In the context of Burgundy, form and structure translate as character and hierarchy. Thus, Pinot...

To drink wine is to travel

by Tim Atkin
After months of lockdown and the return to a palimpsest of normality – who would have guessed six months ago that weekend supplements would run features on how to choose...