Decanting the Real Wine Fair 2013
-by organiser Doug Wregg The dust has settled, the broken glass swept up, the spittoons dismantled for another year, the lights switched off and aching limbs and slightly sore heads…
Reality Bites
What is genius in wine? I think we can apply Schopenhauerâs observation: âGenius is its own reward. It serves no useful purpose; it bears no profit. It is as music,…
Natural: The Wine Bandits
--by Christina Pickard This is an article I wrote on natural wines for the Honest Cooking iPad magazine, a consumer publication mainly for foodies. If you have an iPad you can…
The Real Wine Fair: Much more than just a wine tasting
A bit of grin and bear it, a bit of come and share it You're welcome, we can spare it - yellow socks Too short to be haughty, too nutty…
Masterclasses!
The Real Wine Fair will host talks and masterclasses given by wine growers and trade experts during the two days of the fair. There is no advanced booking for the…
The Spanish Terroiristas
By Olly Bartlett, of Indigo Wine Come and meet the new Spanish Terroiristas The case for the prosecution: If one limits oneself to the standard offering of Spanish wines at…
How Natural Becomes Second Nature Part 2: The Arguments
THE ARGUMENTS Natural wines donât taste like wine (Wines can be beery, cidery, reductive) Wine doesnât always taste like wine. Who is the arbiter here? The mythical consumer on top…
How Natural Becomes Second Nature: Part 1
Natural wine is not a trend; it is an ongoing commitment, by which I mean that growers do not perceive it as some quasi-philosophical movement to latch on to for…
Good and Bad Wine Culture
Culture is a concept that includes a refining and elevating element, each societyâs reservoir of the best that has been known and thought, as Matthew Arnold put it. Arnold believed…
Chatting with Nigel Sutcliffe
Nigel Sutcliffe is the managing director of restaurant consultant Truffle Hunting. He was also the MD of The Crazy Bear Restaurant Group, one of the trio behind Terroirs, and the…