How to make ice wines in China the natural way – ask Decanter
Severe winter weather forces winemakers in northern China to bury their vines after harvest to protect them. So, how do Chinese producers manage to make award-winning ice wines? DecanterChina speaks to a local expert.
Why are wax capsules used and is there a trick to removing them? – Ask Decanter
Christelle Guibert shares her advice...
The latest summer wine trend: ‘Frosé’ cocktail
‘Frosé’ – a cocktail made of rosé wine, vermouth and ice – is the latest incarnation of the summer rosé trend. Read more about it below and find the recipe from Sally Abé at Great British Chefs.
Tasting notes decoded: Violet, hay, cassis, cedar
Get to grips with the some of the more obscure tasting notes used by wine experts, with graphics from the Decanter design team...
Wine leather: What you could be wearing next season
An Italian entrepreneur plans to launch a leather made from wine extracts in Milan later this year.
Storing screwcapped bottles – ask Decanter
Is it more beneficial to store screwcapped bottles lying down or upright? Peter McCombie MW gives Decanter an answer.
How can winemakers prevent frost? – ask Decanter
Frost has left vines 'looking like dried tobacco' recently in wine regions across Europe. But how can winemakers help to prevent frost?
How Britain shaped the wine world
The British Isles has influenced certain wine styles more than any other nation. Julien Hitner looks back at the history of claret, Port and Champagne, and explores Britain’s enduring love for these styles.
Tasting notes decoded - Aldehydes, oak, vanilla, chocolate, leather
Get to grips with the some of the more obscure tasting notes used by wine experts, with graphics from the Decanter design team...
What to say to a sommelier – and hint at your budget
Speaking to a sommelier can be an intimidating business, especially when it comes to being frank about your budget. Dispel your insecurities with our experts' guide, with tips from Decanter's columnist Andrew Jefford, chief restaurant critic Fiona Beckett and wine writer and sommelier Emily O'Hare.