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.
Wealthy Londoners buried fine wines to save them from the flames of the Great Fire of London 350 years ago, according to the diary of Samuel Pepys.
Your restaurant waiter has just handed you the wine list and the food menu together, but which do you look at first? Matthieu Longuère MS from Le Cordon Bleu London talks about a common conundrum...
Get to grips with the some of the more obscure tasting notes used by wine experts, with graphics from the Decanter design team...
Had a party or just opened a bottle in the week without finishing it? Don’t be tempted to throw it away, it will probably last longer than you think…
Is it necessary to have 'several alcohol free' days every week and, if so, should those days be consecutive? Dr Michael Apstein, in the rare position of wine writer and liver doctor, gives his view to Decanter.
Why are we seeing more stemless wine glasses...?
What are the risk factors for smoke taint and what should you look out for in the glass?
Why do Champagne bottles have mushroom-shaped corks?
Does it really make a difference...?