The classification system in Burgundy
Burgundy’s hierarchy dates back as far as that of Bordeaux, but is based on appellation rather than producer. Benjamin Lewin MW investigates whether classification by terroir stands the test of time
A slice of Europe in the Andes
An influx of French, Italian and Spanish winemakers and investors over the past 25 years has helped revive South America’s wine industry. Sarah Jane Evans MW meets the key players, and finds out the pros and cons of having a foothold in both the Old and New Worlds
What does it take to become a Master Sommelier?
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...
Bottle Variation: The carefully laid cellar that’s just a lucky dip
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’.
Can we still trust the AC system?
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 Isabelle Legeron MW believes the system is flawed and outdated, and no longer an indicator of wine quality
Brunello: The many crus of Montalcino
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.
Anything but oak
Is Italy’s love affair with the barrique over? Simon Woolf investigates
Champagne during WW2: From vines to victory - Decanter
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.
The cork comeback
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
‘Two veryprestigious Burgundies failed to light any fires’ | Hugh Johnson
‘There are no great wines; only great bottles’ is always so true.