They're used to protect vines from disease, but do rootstocks also make a difference to how wine tastes?
What are some of the lesser known grapes permitted in Champagne production...?
What does ‘stuck fermentation’ mean? And what causes it?
Which house first explored biodynamic practices in Champagne?
Can you taste that a wine has been aged in amphora when tasting blind...?
There has been talk of a resurgence for this ‘disease of kings’ in the UK, but how accurate is the popular idea that drinking wine causes gout?