[Andrew Jefford] No wine producer is required to list any of the 250 or more potential additives which can find their way into wine, sulphur aside. This is palpably unfair, since food manufacturers are generally required to list additives, even if such l
[Andrew Jefford] Is hail the most tangible negative effect of climate change, at least in France’s fine-wine vineyards? And if so, can we do anything about it?
[Andrew Jefford] French wine’s increasingly effective lobbying arm is called Vin et Société. After a tendentious success in October last year, it has recently launched a new campaign – to try to clarify some of the vagaries of interpretation surrounding t
[Andrew Jefford] The week before last, as hail flayed unlucky Cognac and the Northern Médoc, it was encouraging to see so many Burgundian smiles.
[Andrew Jefford] Too much time must elapse between grape delivery and eventual sale as a great 75-year-old bottle of frasqueira; it will be the auctioneers and the collectors who profit most...
[Andrew Jefford] Indeed yeast’s invisibility to the naked eye seems regrettable, since it makes us wildly underestimate the significance of these micro-organisms.
[Andrew Jefford] The world may just have recorded its warmest April on record, but May in Bordeaux closed with a chill in the air.
[Andrew Jefford] Can we wine drinkers appreciate wine in a similar manner to the way in which we savour novels or symphonies? I think we can, even if winemaker and terroir must be regarded as co-authors or co-composers...
[Andrew Jefford] Anyone know what a SAFER does? They’ve been in the news recently regarding the controversial sale of Clos des Lambrays to LVMH. Wasn’t this precisely the sort of sale SAFERs were designed to prevent?
[Andrew Jefford] Any accidental, premature death is always tragic, but this one seems to me unusually bitter.