Philosophical responses, budgets, how to reconfigure their restaurant’s design, and how to hold on to their best staff – these were some of the varied topics that predominated the answers of the five restaurateurs from around the world that I spoke to for my article last Saturday. This week I thought I would get in touch with those from around the world whose raison d’être is even closer to the hearts...
Sommeliers' tales of COVID-19
Saturday 19 December 2020
Nick asks four sommeliers to describe their pandemic-affected 2020 and to recommend two wine discoveries of the year. Clockwise above from top left: Agustín, Aldo, Colm and James.
Become a member to continue reading
Celebrating 25 years of building the world’s most trusted wine community
In honour of our anniversary, enjoy 25% off all annual and gift memberships for a limited time.
Use code HOLIDAY25 to join our community of wine experts and enthusiasts. Valid through 1 January.
Member
$135
/year
Ideal for wine enthusiasts
- Access 286,346 wine reviews & 15,820 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
Inner Circle
$249
/year
Ideal for collectors
- Access 286,346 wine reviews & 15,820 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
- Early access to the latest wine reviews & articles, 48 hours in advance
Professional
$299
/year
For individual wine professionals
- Access 286,346 wine reviews & 15,820 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
- Early access to the latest wine reviews & articles, 48 hours in advance
- Commercial use of up to 25 wine reviews & scores for marketing
Business
$399
/year
For companies in the wine trade
- Access 286,346 wine reviews & 15,820 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
- Early access to the latest wine reviews & articles, 48 hours in advance
- Commercial use of up to 250 wine reviews & scores for marketing
More Nick on restaurants
Nick on restaurants
An annual round-up of gastronomic pleasure. Above, the German island of Sylt which provided Nick with an excess of it...
Nick on restaurants
A daughter revives memories of her parents’ much-loved Chinese restaurants.
The surname Poon has long associations with the world of...
Nick on restaurants
A new restaurant in one of central London’s busiest fast-food nuclei is strongly Spanish-influenced.
Brave the crowds on Regent Street...
Nick on restaurants
In this second and final look at restaurants’ evolution over the last quarter-century, Nick examines menus and wine lists. See...
More from JancisRobinson.com
Tasting articles
See also the companion article on sparkling, white and rosé wines published last month. For more ports and Madeiras, see...
Tasting articles
Part one of a two-part exploration of change in the vineyards of southern France.
Not for the first time, I’ve...
Tasting articles
A comparative tasting of champagne from the highly acclaimed 1996 vintage and the overshadowed 1995. And a daring way to...
Inside information
The penultimate episode of a seven-part podcast series giving the definitive story of Jancis’s life and career so far. For...
Wine news in 5
Plus potential fraud in Vinho Verde, China’s recognition of Burgundy appellations, and the campaign for protected land in Australia’s Barossa...
Free for all
Go on, spoil yourself! A version of this article is published by the Financial Times . Above, my glasses being...
Wines of the week
A brilliantly buzzy white wine with the power to transform deliciously over many years. And prices start at just €19.90...
Tasting articles
Sherry, port and Madeira in profusion. This is surely the time of year when you can allow yourself to take...