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Lisboa by the bottle
The wines of this Portuguese region are emerging from the shadows of their history. Above, Azenhas do Mar in Colares. Come back tomorrow for wine reviews and producer details. Four...
Julia Harding MW
• 1 min read
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‘Duh-duh-durr-durrrrr; duh-d-duh-duh-durrrr; ‘duh-duh-durr-durrrrr, duh-d-duh-duh-duh-duh-durr.’ - The Final Countdown, Europe. Epic Records, 1986. Five weeks until the exam. Which is the...
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25 Apr – Our competition for Purple Pagers to win two £40 tickets to Bibendum's tasting of Bordeaux 2011s at...
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Written by Edward Ragg. In 2007 Fongyee Walker and I took the plunge and moved from the UK to Beijing...
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The campaign was predicted to be early and some relatively minor wines were indeed released yesterday. Hold on for more...
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There were 272 wines scoring 17 or above in March, from all four corners of the Wineiverse. A selection of...
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I’m starting to sound like a stuck record. I’m starting to sound like a stuck record.
The role of luck...
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Gareth Skidmore lives in Burgundy, where he works as a translator and teaches wine-business English to Burgundians. St-Romain – a...
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Yesterday saw a posse of national and international media teams assembled to witness the first vines being planted (see the...
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Back in January we asked how interested you were in the Bordeaux 2011 primeurs. In Bordeaux 2011 survey – the...
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Just under one third of the 718 tasting notes uploaded into our database in February earned a score of 17...
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An embarrassment of riches – that is how it felt to be submerged for a whole week in the best...
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Never before has a bootcamp had such soft furnishings.
Last month’s seminar for MW candidates who are resitting the practical...
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Today Walter turns his attention to Brunello di Montalcino, with an overview of this year's controversies and an introduction to...
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This is the first in a series of articles this week on Tuscan wines. See here for the tasting notes...
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'Maury sweet and dry' is the strapline announcing the recent changes to the Maury appellation in Roussillon in the far...
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'At the level we are, it’s much easier for quality to go down than up', said Paul Pontallier, the general...
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