The continent’s pioneering spirit is still strong, and producers are pushing their vines to the limits in a quest for ever more exhilarating wine styles. Alistair Cooper reports
Many wine styles involve the use of sugar in production, but should we be feeling concerned about the quantity used? Chris Wilson looks at the facts behind this ‘devil’ ingredient.
A comeback is on the cards for the much-maligned Lambrusco. High quality examples can now be found which offer excellent value and partner well with a range of food, particularly the local cuisine of Emilia-Romagna...
The founder of Grace Vineyard, one of China’s first boutique wineries, reminisces about the stories behind the estate which celebrates its 20th anniversary.
These are the forgotten vineyards of the Côte d’Or, but produce some of Burgundy’s best value red wines. Stephen Brook acts as guide to the varied vineyards and wine styles of the large and extensive Beaune appellation
As I’ve just spent two weeks in Ningxia, I thought I could try to depict the region according to WSET’s structure...
Steven Spurrier, long-standing consultant editor at Decanter, reveals the Bordeaux wines that have stayed in his memory more than any others over his long career, thanks to their quality, what they meant to him at the time, and why they still stand out today.
Can the complex topography created by faults in the earth’s crust really make a difference to a vineyard’s terroir – and its wines? Elin McCoy speaks to geologists and winemakers to find out...
Many winemakers consider it essential for consistency and quality in wine. What is SO2, and why are moves by some to abandon its use so contentious? Simon Woolf takes a balanced view.
The 2010 earthquake off the coast of Maule has led to
seismic shifts in the attitudes and actions of winemakers throughout Chile. Peter Richards MW looks at how history has played a part in reshaping the country’s wine future.