Jamie Goode + Isa Bal MS
On Greek Wine

Until recently the term 'fine wine' meant Bordeaux, Burgundy, the classic regions and labels, that have existed for centuries. Now a new generation are commanding high prices, achieving high scores, requiring allocations and selling fast. Master of Wine student Sarah Phillips investigates the evolving definition of 'fine wine'.

Greece might be on your radar as the birthplace of democracy and the Olympic games, or as a beautiful holiday destination, perhaps less so for wine. But that might be about to change, Jamie Goode sat down with Master Sommelier Isa Bal to road test a selection of wines from a new generation of homegrown winemaking talent. 

Just like red, white and rosé, orange wine can be made in a range of styles, Hannah Crosbie explores the ancient roots of orange wine, and why it’s more than a passing trend.

Spain has undergone a viticultural revolution in the last 30 years, a new generation of ambitious young winemakers have travelled widely, working harvests around the world. They've brought this knowledge home, and are busy exploring new regions, championing native grapes, and re-evaluating winemaking traditions to make deliciously distinctive wines.

The traditional estates of Chile’s Central Valley modelled themselves on Bordeaux, but a new generation of vignerons are capitalising on their old vine heritage to make fresher, more natural styles of wine. Jamie Goode spoke to Leo Erazo, one of the rising stars in the region, to hear his story, and find out why the region is getting so much attention right now.

Advice on matching wine with food often falls into two camps: elaborate pairings chosen by pros with elite level wine knowledge; or don’t worry drink what you like! After many pleas for help from friends Bert Blaize and Claire Strickett have come to the rescue with their excellent pocket guide: Which Wine When. We asked Bert to pick some sure-fire winners from our shop for classic summer meals and snacks.

Jamie Goode on the hot trend for lighter, fresher reds, and why they often benefit from some fridge time before you drink them.

Grenache is known for big beefy red blends, but a new generation of producers are exploring its lighter side. Hannah Crosbie, wine writer and founder of the Dalston Wine Club, does a deep dive on the new styles.

'Sustainability' is a word that gets thrown around a lot. Ellen Doggett unpacks what we do to try and make our shop as sustainable as possible, and how sustainability works in relation to the producers we work with.

This time last year Ruth Spivey, wine consultant, communicator and founder of independent wine market Wine Car Boot planned a road trip. Her mission: to get to the bottom of English wine. Was it really as exciting as the press were saying - while glossing over the prices and, in some cases, mediocre quality? Are the wines really good, or just good for England, can they compete on the global market?

Why is Riesling, a noble grape capable of producing thrillingly pure wines with tingling acidity, and laser beam fruit so often overlooked? Jo Lory spoke to top Rheingau producer Theresa Breuer about how a new generation are bringing a fresh perspective to the grape, what to expect from Riesling from different regions, and the stunning 2019 vintage.

In the last of our trio of articles examining the impact of soil on wine style Jamie Goode looks at schist: what is it and where can you find it?