An interview with Antoine Leccia, by Robert Joseph

Good glassware can definitely enhance a wine experience, says Robert Joseph. So what's a wine lover to do when a restaurant or other establishment has less than ideal glassware?

Robert Joseph keeps hearing that the wine trade should stop producing heavy wine bottles. He offers another point of view.

Émilien Boutillat joined Piper-Heidsieck at a time of rejuvenation. He discusses what's changed and what will never change.

How much should diners be expected to know about wine? What happens if a diner doesn’t want to engage with a sommelier? Robert Joseph weighs in on a contentious debate.

When François Lurton created his Chacayes wine brand, he never thought it would result in a whole new region. He spoke to Felicity Carter 

Robert Joseph looks back at the life of French wine legend Georges Duboeuf, who not only created a global wine brand, but who also injected elements of fun and carnival into wine.

The French bistro practice of serving wine in very basic glasses can annoy wine lovers from elsewhere. But, says Aaron Ayscough, there's a reason for those small glasses.

Not only did the WSET turn 50 this year, but it's undergoing a rapid expansion. Felicity Carter caught up with CEO Ian Harris, who explains his hopes for a Guinness World Record.

Is there such a thing as umami - and can it be detected in wine? If you say "yes", then Roger Morris has some questions for you.

Grocery Outlet in the US is going head to head with Aldi and Lidl by offering cheap wine. Jeff Siegel looks at the company’s strategy.

A French group has created an umbrella organisation for wine tech start-ups. Sophie Kevany finds out more.

Barnaby Eales looks at WineFunding, a French crowdfunding platform for wine industry projects.

Johan Reyneke was on the brink of bankruptcy when his total commitment to sustainable winemaking began to reap rewards, writes Michelle Bouffard.

John Szabo MS reports that the evidence on soil is in, and it’s time to start telling consumers.