Oxygen and its impact on wine is a hot topic at the moment, fuelling fervent activity around the world to discover more about how oxygen can be managed through every stage of a wine’s life. To...

Pieter Rosenthal,...

Nick Brookes, Vine Trail, UK: I have recently been on a trip to Savoie,...

James Ellis, UK: I wonder if you could possibly enlarge on your comments...

David Schildknecht, US weighs in: I realize...

Tim Hall, UK: Can you explain how the 2003 clarets...

Max Eyzaguirre, Chile: When you were in Chile last year you made a comment that I did not...

Ulla, Finland: I have a question to which I could not find answer from the Oxford Companion to Wine. So I know that...

Ron Taylor, Hong Kong: A friend of mine is thinking about planting (for fun rather than...

Rodrigo Mainardi, Brazil: What do you think will change after Château d'Yquem's...

Which is better - a wine made from one grape variety, or a blend? The neophyte might think instinctively that a 100 per cent 'pure' Cabernet Sauvignon for example would be bound to be better...