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里斯本葡萄酒之旅
这个葡萄牙产区的葡萄酒正在从历史的阴影中崭露头角。上图为科拉雷斯 (Colares) 的阿泽尼亚斯杜马尔 (Azenhas do Mar)。明天请回来查看葡萄酒评论和生产商详情。 四月份在里斯本 (Lisboa...
Julia Harding MW
• 1 min read
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Communication, in Spanish, is the key to retaining viticultural labour, apparently. California, by value the largest producer of agricultural goods...
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Breathe out. Winemakers in much of the northern hemisphere are experiencing a highly inconvenient shortage of CO 2. ‘Are you...
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François Millet has handed over to the winemaker of a Nuits-St-Georges négociant. Picking is well and truly under way in...
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Samantha visited 38 producers recently, and could hardly overlook the smoky elephant in the room… See also Smoke taint –...
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Kate Nowell-Smith describes making wine as wildfires rage in Sonoma, and what she has learnt. She took this picture looking...
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Samantha Cole-Johnson charts the fascinating history of one of Napa Valley's distinguishing features.
Samantha writes This article comprises my view...
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29 July 2021 As the terrible flood devastation in the Ahr Valley remains at the front of our minds, we...
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Does it still make any sense for wine drinkers in the UK to ship wine directly across the Channel?
18...
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Back from a trip to Chihuahua for the 2020 edition of the México Selection competition held earlier this year, Louise...
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Our man in Burgundy unravels French law and its impact on the price of burgundy. A conversation with lawyer-turned-wine-producer Étienne...
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Bordeaux's Bill Blatch, provider of many a comprehensive Bordeaux vintage report in the past, concentrates here on his real love...
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How come the hot, dry year produced such fresh wines? An overview of the vintage about to be offered en...
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The first half of Walter's keenly awaited report on the latest vintage of Brunello di Montalcino. More comment ( Brunello...
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Research from New Zealand suggests that that wine headache may be caused by something you have never heard of. See...
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The story behind the distinctive new regime at Stony Hill, Heitz and a host of other important properties. New Stony...
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The first, and exciting second, wave of Albariño explained. See Ferran's comprehensive accompanying tasting article also published today.
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