Why natural wine is worth the argument.
Natural wine has been argued about for long enough now that the argument itself has become the story. On one side, people...
Read more →From the cellar
Journal
Wine writing without the snobbery. What we're tasting, who's making it, what to drink and when.
Three reds that drink like twice the price.
Value in wine is a genuinely interesting subject, partly because the relationship between price and quality is less predictable than it is...
Read more →When to decant and when not to bother.
Decanting has a mystique that probably does more harm than good. If you have ever watched someone swirl wine around a beautiful...
Read more →The Loire Valley in three glasses.
The Loire Valley runs for around 1,000 kilometres across central France, from the volcanic hills of the Auvergne to the Atlantic coast...
Read more →How to read a wine label (without pretending).
Wine labels are not designed to be confusing, but they have a talent for it. Part of the problem is that the...
Read more →Six bottles for a summer barbecue.
The problem with choosing wine for a barbecue is that it involves a set of competing requirements. It needs to hold its...
Read more →What to pour with grilled fish.
Pairing wine with grilled fish sounds like it should be simple, and largely it is. The complications arrive when people start overthinking...
Read more →Domaine Tempier, four generations on.
If you ask serious wine drinkers which Provence estate they would visit if they could visit only one, a significant number would...
Read more →The 2020 Burgundies are drinking now.
There was a lot of noise when the 2020 Burgundies were released. Too ripe, said some. Too easy, said others - as...
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