The mantra of place over process is finding a voice via quality-focused winemakers Willy Pérez and Ramiro Ibáñez. Alvaro Ribalta, who spent two weeks of harvest with them, discusses why a blank-canvas mentality is needed when approaching Jerez from a terroir perspective.

Paz Levinson reflects on her discovery, whilst a trainee sommelier, of grower Champagne. Some of the changes that she has seen in this venerable region over the last 20 years, and why good things come from small (vineyard) parcels!

How did Priorat, a remote mountainous region southwest of Barcelona where cooperatives were making dense wines in a style that had barely changed since the 12th century, become one of the top regions in Spain?

New Zealand Sauvignon Blanc took the wine world by storm, so much so it’s easy to forget that you can find some seriously delicious examples in traditional heartlands of Bordeaux and the Loire, as well as more classic styles from the new world. Jamie Goode explains the science behind the styles.

Master of Wine and winemaker Tim Wildman's search of 'Ultimate Drinkability' and how he fell in love with Australian wine.

Biodynamic wine is produced using holistic farming methods that place equal importance on the plants, soil, and overall eco system, to create some truly special wines.

Famously hard to define. Hugh Johnson once suggested that a fine wine is a wine that you want to talk about. We agree.

We take a moment to consider the hot topic of vegan wine, starting with what makes a grape-based product non-vegan in the first place.

The Swartland, a backwater once best known for farming cereals, has become the source of a South African wine revolution. Here, Jamie Goode explores how…