It’s a wine style that takes effort and attention to detail to make, yet which sells cheaply, and it’s an export winner than many call an underachiever. James Lawrence looks at what’s really happening with Cava.
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.
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.