The future's bright: Hannah Crosbie makes the case for orange wine

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The future's bright: Hannah Crosbie makes the case for orange wine

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.
Viva la revolution! Five Spanish grapes that should be on your radar and in your glass

Knowledge

Viva la revolution! Five Spanish grapes that should be on your radar and in your glass

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.

Jamie Goode reports on Itata, Chile's old vine treasure trove.

Meet the Producer

Jamie Goode reports on Itata, Chile's old vine treasure trove.

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.

Bert Blaize and Claire Strickett Which Wine When

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The perfect match? Drinks writer Bert Blaize shares his top summer food and wine pairings

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.

Chill out! Which red wines taste better chilled and why?

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Chill out! Which red wines taste better chilled and why?

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

Smash the Grenache

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Smash the Grenache

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.

What it means to be a 'Sustainable' wine shop

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What it means to be a 'Sustainable' wine shop

'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.

An English Wine Odyssey

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An English Wine Odyssey

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?

Riesling Renaissance

Meet the Producer

Riesling Renaissance

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.

schist soil

Knowledge

Unearthing Terroir: Schist

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?

The explosive volcanic wines of Eduardo Torres Acosta

Meet the Producer

The explosive volcanic wines of Eduardo Torres Acosta

Tenerife native Eduardo Torres Acosta has found a new home, making fresh, characterful wines from old vineyards and local grapes on the slopes of Mount Etna. Jamie Goode spoke to Eduardo to find out what drew him to make wine in this rugged volcanic landscape.

The Sourcing Table Gin, Signature Serve

Recipes

The Sourcing Table Gin, Signature Serve

To celebrate the launch of our exciting barrel aged Capreolus gin, we asked one of our favourite bartenders to dream up his ultimate 'signature serve' cocktail. Rob Simpson is a multi-award winning bartender, currently managing the bars for World's 50 Best restaurant 'The Clove Club'. Here he breaks down the beauty of this gin, and recommends the best ways to serve it at home.