If you like smooth and creamy frozen treats, this delightful iced coffee soufflé will please your taste buds. This dessert was served up by Cordon Bleu at a recent masterclass which Decanter's Claudia Cianfarani attended.
Why does Mainland China need its own sommelier association? What does it take for sommeliers from Greater China to compete in world-class contests? See the graphs below.
Amid news of team GB sipping Champagne on their British Airways flight home from the Rio Olympics, we ask wine expert Andy Sparrow whether wine tastes any different in the air.
What does 'reserve' mean on New World wines?
Ever tried to bring back bottles of your favourite holiday wine in your luggage, or visited a vineyard while on your travels? Take this quiz and see if you can match the tourist spot to the local wine...
Nothing is more refreshing than a cool glass of wine when the weather heats up – but what if your wine isn’t chilled enough? Decanter experts give their view on reaching for the ice, and what alternatives are on offer...
In this week, let's discover another three wine "flaws". How will they affect the flavor. Are they really "flaws"?
Every month Decanter magazine chooses an unusual and exciting terroir to feature in the 'Joy of Terroir' feature. Here is the second half of 2015 selection.
See below for some of the best vineyard photos published by Decanter magazine in the last six months of 2015 – all from Joy of Terroir 2015.
A wine's 'weight' is a tricky tasting term that can be hard to define and assess. Expert wine taster, Michael Schuster, gives us an explanation...
Pastry chef Jen Yee of NYC's Lafayette Grand Cafe & Bakery uses blood oranges at the height of their season to make her tangy, warm soufflés in orange cups.