Pride of place: Where do you store your wines?
From a humble 38-bottle wine cabinet to a £250,000 bespoke luxury wine room, there are many ways for the serious wine lover to safely store their prized bottles at home. Tom Cannavan reports
Straight forward?
As debate rages over the relative merits of straight-sided and curved wine glasses, Anne Krebiehl MW looks at the arguments for and against...
Grape Expectations
Wine marketers romanticise the idea that the liquid in your glass is made from lovingly tended grapes grown just outside the cellar door. Most producers don’t want to burst your bubble, says Rob MacCulloch MW, but the truth is that much of the wine you drink is made from purchased grapes
Pruning: Why getting it right matters
Two Italian agronomists have transformed the way many of the world’s top wineries prune their vines. Their pioneering approach has been adopted by estates as prestigious and diverse as Champagne Louis Roederer, Angelo Gaja and a series of top Bordeaux châteaux. Carla Capalbo reaches for the secateurs
South Africa – Flushing away misconceptions
'I have to admit, I used to have strong prejudices against South African wines...'
Climate change: the next frontier
Some areas of Chile and Argentina are experiencing changes in the frequency and severity of weather extremes. While many winemaking regions struggle to adapt, there are some visionary producers who see it as an opportunity to explore. Amanda Barnes investigates.
Spain’s great red surprise | Sarah Jane Evans MW
Garnacha has always gone under the radar, overshadowed as it is by Spain’s star Tempranillo wines. So why is it the grape on everyone’s lips now? Sarah Jane Evans MW investigates...
From the latest issue: South America’s extreme terroirs
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
Sugar in wine
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.
Lambrusco: The revival
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...