Don't quote me

Don't quote me The blood is slowly trickling back into my burgundy stream as I write, early the morning after attending the famous...

Don't quote me Well, after 36 years writing about wine, almost to the day (although the exact anniversary is Thursday), I have finally...

Don't quote me Australian wine has entered its third era. First came the Fortified Age, from the mid 19th century to the mid...

Don't quote me I got back from Hong Kong early yesterday morning and, thanks to a good night's sleep and an afternoon siesta...

Don't quote me Purple pagers Al Buchanan of Chicago (left) and Maureen Downey of San Francisco met at a wonderful 1961 dinner I...

Don't quote me The Jimmy Watson Wine Bar still stands in Lygon Street, Melbourne. It was on this site that Jimmy Watson, before...

Don't quote me I'm just back from a few days in New York, where we caught up with our younger daughter, who is...

Don't quote me The story I'm going to tell you today started a few years ago at one of the best restaurants in...

Don't quote me Today my fellow English wine writer Steven Spurrier turns 70. This is quite surprising in view of how youthful he...

Don't quote me I have just returned from the Douro, where this year's harvest began as early as August, much earlier than the...

Don't quote me My husband Nick Lander is, fortunately for me, a seriously good home cook – who seems to be absolutely fearless...

Don't quote me See also Terroir spotting in Trentino – part 2. A couple of years ago, while reporting on a Riesling event...

Don't quote me Last Friday the line-up of wines I will present at one of the three big tastings to be held at...

Don't quote me This time last year, just before the Bordeaux vintage, we lost one of the region’s human monuments, Thierry Manoncourt of...

Don't quote me Former BBC political correspondent Emma Udwin is an adviser at the European Commission in Brussels. After many years specialising in...

Don't quote me Richard gets to the bottom of restaurant reviewing... My theory goes that you can judge the calibre of a restaurant...