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.
No Chardonnay, no matter how good, can match the purity, intensity and flinty character of Chablis, says Andy Howard MW, who takes an indepth look at the quality categories, range of producers and unique terroir of Burgundy’s ‘engine room’.
With a cork’s lifespan at anywhere between 15 and 80 years, resealing your blue-chip bottles seems like a worthwhile undertaking. But wine fraud poses as many risks as oxidation, and does recorking guarantee your wine a longer life?
Timing is everything – and never more so than when it comes to blending wines. So how do winemakers decide when to do it? And is it better to blend early or later in the winemaking process? Stephen Brook reports.
Prestige Champagnes are usually a producer’s best – and most expensive – wine. But with the trend towards vineyard wines, special cuvées and multiple bottlings, there’s cause for confusion. Hear DWWA Champagne Regional Chair Richard Juhlin demystifies the category.