Should wine critics be declaring ratings from samples taken with Coravin, or from small bottles?
I think wine critics should indicate when the sample they have tasted has been Coravined. As a producer, if I
Read moreI think wine critics should indicate when the sample they have tasted has been Coravined. As a producer, if I
Read moreWhen we experience a smell, it is almost never a single molecule that we are smelling. We recognize mixtures of
Read moreOne of the big threats to many wine regions is hail. Once the vines have their foliage, hail can destroy
Read moreThe implications of the phylloxera crisis, which almost wiped out wine as we know it, are still being felt today.
Read moreJamie Goode argues that we are unconsciously wedded to the wine bottle. There is a recurring cycle in the world
Read moreMost of the experience of wine comes from the sense of smell. Lisse Garnett reviews an exciting new book on
Read moreHow do we perceive wine? How do we make sense of the world around us? Is there such a thing
Read moreFor eight days in November, I was judging wine for the International Wine Challenge. As one of the co-chairs, I
Read moreOne of the most interesting of all wine faults is reduction. But it’s a source of a lot of confusion
Read moreGlass is remarkable, yet we tend to take it for granted. Wine wouldn’t be what it is today, were it
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