Hannah Fuellenkemper takes a look at the somewhat murky world of clean wine, and why it’s caused such a stir in natural wine circles
Simon gets grumpy about the state of food and wine pairing in restaurants, outlines some of the most deadly sins and ponders if this fussed over topic is even still relevant.
Hannah outlines why vineyard work can be incredibly divorced from the end product, and has some suggestions on how it can be rehumanised
Has natural wine killed the tasting note? An army of internet warriors wants us to believe it is so!
This is an updated and significantly longer version of an article which originally appeared in Issue 2/2017 of Meininger’s Wine Business International with additional input from Joseph di Blasi, and Geoff Cowey. And yes, another outing for that photo…. Imagine a Read more
I’m not sure that I have heroes anymore – and those I once had were certainly not wine writers. That said, if I did, and if they were, Hugh Johnson OBE would be a candidate. Several of his books are on my Read more
“What’s the point of experimenting? We know how to make really good wine. Why do we want to throw away the formula and do something different?” Hugh Johnson, interviewed in the Washington Post, October 2016. Recently I’ve been wondering whether the Read more
I looked at the bottle three times, picked it up, took a photo on my phone. Something didn’t feel quite right. “This is simply a fabulous French no-nonsense natural wine…” screamed the label. And then further down, there it was Read more
It’s no surprise that wine writers and journalists almost unanimously sing the Wine Society‘s praises. After all, here is a retailer which does not have profit as its primary motive, is entirely owned by its members and exists purely “to Read more
Chateau Musar is an utterly unique, beguiling wine from the Lebanon, which could be said to have a cult following in the UK and internationally. Its uniqueness stems, I think, from a perfect combination of old world finesse and restraint, Read more