As viticulture and winemaking techniques change, Brettanomyces is on the rise. For some wine lovers, no amount is acceptable, while others find it adds complexity. Robert Joseph experiments on some tasters.
Salta may produce less than two percent of Argentina’s wines, but its whites in particular are punching above their weight in export markets across the world Daniel López Roca explains.
Grapes grown at higher altitudes ripen differently to their counterparts further down. Wink Lorch looks at the new push to establish vineyards at ever higher heights.
Piedmont, the second-largest region in Italy, is home to some of the world’s finest wine production. Michèle Shah looks at how this very complex region functions.
In the holy trinity of Champagne grape varieties, Meunier has not only suffered the indignity of coming third, but it’s also been given the wrong name. Christian Holthausen reports on Meunier’s makeover.
While the world has gone crazy for sparkling wine, Franciacorta’s sparkling wine remains a niche product. James Lawrence looks at its plans to drive growth.
Berry Bros & Rudd has been an integral part of the British wine trade since the seventeenth century. Yet it’s their ability to grasp the future before others that is the secret to their longevity. Adam Lechmere pays them a visit.
Tradition demands the participation of individuals who are dedicated to preserving it. For the Trentino winegrowers’ cooperative Mezzacorona, this involves safeguarding the indigenous grape varieties Teroldego and Marzemino, showcasing their qualities both as monovarietal wines and in blends.
