The science of flor: what’s that growing on my wine?
What is flor? It’s something that grows on the surface of wine: a film of yeasts. And it alters the
Read more
Features
Ixsir: the new star on the Lebanese wine scene
Lebanon is a country with a long history of wine production, but – as with many countries in the middle
Read more
The wines of Ontario: a 67 Pall Mall webinar
During times of ISO, private members club 67 Pall Mall has been running webinars. They are based on 6 carefully
Read more
De Martino: from excess to authenticity, and exploring southern Chile
Jamie Goode sits down to drink with Sebastián de Martino, who currently makes some of Chile’s most interesting wines. But
Read more
Méthode Cap Classique Report
Goode and Ring report on South Africa’s most vibrant wine category: MCC (for Méthode Cap Classique, the name used for
Read more
Rathfinny, one of England’s top sparkling wine producers
It has been 10 years since Mark and Sarah Driver first bought the land that is now Rathfinny Estate, one
Read more
The origins of biodynamic farming: six things you probably didn’t know
Biodynamic farming is a subset of organic farming that has proved extremely popular in viticulture. It is based on the
Read more
Wine struggles to speak to most people
Last night I did a zoom wine tasting for my brother and his wife, and some of his friends. They
Read more
Can big companies make natural wines? Cramele Recas and their orange and glou glou wines
Can a big company make natural wine? Cramele Recas is a forward-thinking winery in Romania that makes 25 million bottles.
Read more
The latest on mouse, the wine taint of our times
Mouse taint (mousiness) is a wine fault that I’d not experienced until a few years ago. Now it seems to
Read more