Champagne’s falling sugar levels — what are the causes and what can we conclude?
In a condensed version of his Master of Wine dissertation, Patrick Schmitt MW reveals the causes, and possible implications, of the dropping dosage levels in brut non-vintage Champagne.
The country’s leading winemakers, Prosecco’s best brands and Chianti Classico’s new top tier
Passing on the passion for traditional, regional winemaking techniques, Italy’s famous wine maestros are right to have every faith in the new generation of vintners. Tom Bruce-Gardyne meets the Italian masters and apprentices.
What to expect from the biennial Bordeaux show under new management
Ready to open to the world of wine with a sense of renewal and reinvigoration, Vinexpo Bordeaux 2015 is upon us. Here, Lucy Shaw details the tastings, talks, events and innovations to look out for.
Its name in lights
How Australia hopes to shine on fine dining lists with its colourful offering
What to look out for at the UK’s biggest wine fair
Rewarding the drinks trade’s most sustainable businesses
The Bull Market
How wines from Northwest Spain are charging ahead
What are the benefits of making wines from ancient vines?
Scent of Success
Why perfume-inspired cocktails are London’s latest bar craze
Earning its Stripes
The Cape wineries that are benefitting from the faith, and the money, of global investors
An in-depth preview ahead of the global wine event
Italian winemakers are keen to keep the party going and avoid a race to the bottom
How fine dining is driving sales of Barolo, Brunello and Prosecco in Asia
Highlighting the country’s newest winemaking talent
Can producers turn high volumes into high value?