New research explores how red wine tannins cause a ‘dry’ sensation in your mouth, and why this effect is different in Cabernet Sauvignon versus Pinot Noir.
What do winemakers mean when they speak about diurnal range in the vineyard, and why does it matter?
Where can you find Nebbiolo made in countries other than Italy...?
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?
These wines are just as serious any other Champagne, says Michael Edwards, and the thirst for pink fizz – especially by younger drinkers – has led to huge investment in the category.