Alistair Cooper worked for wineries in Chile and Argentina before moving back to the UK. Now a wine writer, broadcaster and consultant, he is currently completing his Master of Wine research paper
Regarded for decades as simply a useful blending grape, is hardy Cinsault finding favour again? Alistair Cooper MW feels its wines are deserving of a reappraisal…
What is open-top fermentation? And what are the benefits?
The continent’s pioneering spirit is still strong, and producers are pushing their vines to the limits in a quest for ever more exhilarating wine styles. Alistair Cooper reports