My professional experience with wine starts unconventionally as a 19-year old cowering in the cellar of a Michelin-starred London restaurant. As I pondered just how many times a commis chef…
We are taught to believe that wines inevitably decay from the moment the cork is pulled or the cap twisted. Oxygen is seen as the enemy here, hastening the precious…
Is this the most allusive wine label ever? I bloody hope so. But probably not. Before I explicate, a word from our sponsor, Monsieur Brendan Tracey, who has a technicolour…
We called our autumn trade tasting "Drinking Outside The Box" because we always want people to leave their preconceptions alongside their coats in the cloakroom and to approach our wines…
The Wines of Pol Andsnes, The Uco Valley, Argentina You’re in a restaurant leafing through their bible of a wine list. You leaf in vain. There is no natural skin-contact…
Will and Doug uncork some of their vinous highlights of 2019. (Read Part One of our Wines of the Year HERE.) Will: Although my views about best-of-year picks tend to…
Fabrizio Iuli grew up in a restaurant family. For over 60 years, the Iuli family served award-winning Piedmontese cuisine in their guest house/hotel, but it was the local demand for…
There are moments when you drink a wine that become hand-wringing, bell-ringing events; transcendent moments that palpitate the nerve-endings and lodge in your memory cortex forever. When we post about…
--Hannah Fuellenkemper I know that wine is about transformation, but no one warned me about the transformative power of packaging, and how in seconds it could change what had been…
Although times they-are-a-changing and French vignerons and vigneronnes are cottoning on to making skin-contact wines, there was a time when you would have to search hard to find an amber-hued…