Earning the title of Master Sommelier is no easy feat. The exam is notoriously difficult and only those who truly live and breathe in the world of wine have any chance of making it, as Matt Stamp MS explains...
Of all the mysteries of wine, bottle variation can be one of the most frustrating. Richard Hemming investigates the science behind the phenomenon, and explains why the old adage rings true that ‘there are no great wines, only great bottles’.
An increasing number of terroir-driven French estates are leaving the appellations body that is meant to protect their provenance and guarantee consumers a unique product. Isabelle Legeron MW believes the system is flawed and outdated, and no longer an indicator of wine quality
Its origins are based solely around the city of Montalcino, but there’s more than one style of Brunello. And there’s no better way to understand this intriguing wine than to seek out the single-vineyard expressions, says Monty Waldin.
Is Italy’s love affair with the barrique over? Simon Woolf investigates
The German army's official surrender in Reims on 8 May 1945 - Victory in Europe (VE) day - tasted particularly sweet for the canny, local Champagne winemakers and workers who spent much of World War Two outfoxing the occupying forces, writes Julian Hitner.
In the last two decades, cork producers have been researching ways to combat TCA and salvage the tainted reputation of corks. Carla Capalbo reports on the latest developments
‘There are no great wines; only great bottles’ is always so true.
The Gascon countryside is quintessential rural France: picture-postcard landscapes, bastide villages and a sleepy atmosphere. Unlike the monotonous monoculture of the Médoc or the Côte d’Or, vines here compete for space with sunflowers, maize and cattle.
The gooseberry aromas of Sauvignon Blanc, the lychee of Gewurztraminer, the strawberry notes of Pinot Noir – none of these are found in the grapes, but they are released or created by yeast during fermentation.