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.
Simon gets ranty about pét nat, natural wine’s ubiquitous fizz. This article was originally published in Noble Rot Magazine, issue 27.
Simon hates bad glassware, and does not understand why it’s so prevalent at natural wine venues.
Hannah argues that the new natural wine charter is a missed opportunity to make a radical statement – about how natural wine can push forward to the next frontier
Today we ran out of water which is just as well because it provided the first line to a piece I’ve been putting off since since the mercury overdosed on too many degrees. Call it procrastination, meltdown or depression, but Read more
Simon celebrates the news that the Wine & Spirit Education Trust (WSET) has finally added orange wine to the Diploma syllabus in 2019. But he has misgivings about the course material.
Ever felt fatigued and deflated after reading an article about the current state of the wine world? I did after reading Are Great Sommeliers an Endangered Species?, a conversation between two highly-respected American sommeliers, Jordan Salcito (the interviewer, who notably Read more
Hannah rails against the dislikeable trend of bragging about #unicorn wines on social media
In November The Guardian published an 1800-odd word article about natural wine of which approximately zero said anything new. Not that it had to. A piece called “The cult of natural wine – ‘this is like punk or acid Read more