A complete introduction to sake, connecting rice, kōji, yeast, fermentation, classifications and service to explain how Japanese brewers transform a neutral grain into one of the world’s most technically complex beverages.
A complete introduction to Brunello di Montalcino, connecting Sangiovese, altitude, geology, history and the territory’s contrasting zones to explain why one grape and one denomination can produce remarkably different wines.
A complete introduction to the Rhône Valley, connecting its northern and southern landscapes, grapes, geology, history and appellations to explain how one river links two fundamentally different wine cultures.
A complete introduction to Barolo and Barbaresco, connecting Nebbiolo, geology, communes, MGAs, history and climate to explain how two neighbouring denominations translate the Langhe hills into remarkably different wines.
A complete introduction to New Zealand wine, connecting geography, climate, grapes, history and its major regions to explain how a young industry moved from Sauvignon Blanc success toward an increasingly precise understanding of place.
A complete introduction to Burgundy, connecting its Climats, classification, history, geology, grapes and wine-growing regions to explain how place, vintage and people created one of the world’s most intricate systems of terroir.
A complete introduction to Champagne, connecting climate, geology, grapes, regions, history and winemaking to explain how place, blending, time and technique shape one of the world’s most complex wine regions.
Chateau Diana removed a small block of vines and turned the land into a visitor attraction. The field is modest, but the change belongs to a much larger contraction in California wine-grape acreage. What happened Chateau Diana, a family-owned winery in Sonoma County's Dry Creek Valley,
Wine news reported with the context most coverage skips: what happened, who it affects, and what it changes.
→ 02Observations from the road and the vineyard — what a writer sees between the appointments, closer to the ground.
→ 03Essays and editorial points of view. Where the journal argues — signed, unsponsored, and open to disagreement.
→ 04History, provenance and memory. Older bottles and what they still tell us long after their makers are gone.
→ 05Restaurants, places and hospitality. The lists worth travelling for and the rooms where wine is poured.
→ 06Every wine we rate on our own 01–05 scale, awarded by our tasters — never averaged, never licensed.
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