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Principal content
Jancis Robinson has been writing and broadcasting about wine since 1975, and has been the FT’s wine correspondent since 1989. Her principal occupation nowadays is www.jancisrobinson.com but she is also responsible for many of the standard reference books on wine including The Oxford Companion to Wine and, with Hugh Johnson, The World Atlas of Wine.
She qualified as a Master of Wine, the first from outside the wine trade, in 1984, and regularly judges and lectures about wine around the world. She has presented several award-winning television programmes including Jancis Robinson’s Wine Course and Vintners’ Tales, and is a professional narrator.
Winner of many international awards, she was given an honorary doctorate by The Open University in 1997, was awarded an OBE in 2003 and was made an Officier de l’Ordre du Mérite Agricole by the French government in 2010. - -
Bordeaux-on-sea
Every year, Southwold is the scene of a major reassessment of the Bordeaux vintage four years before, writes Jancis Robinson
Chile’s other revolution
One development includes a group of producers who have joined together to bottle wines obeying the rules of a single appellation, Vigno, writes Jancis Robinson
Talent uncorked
One pleasing phenomenon was how well many of the lesser-known producers performed in 2010, writes Jancis Robinson
Burgundy’s magic spell
Jancis Robinson discusses the prospects for the 2010 vintage, a year marked by unfavourable weather
Coming on strong
The theory is that as the planet warms up, grapes produce more sugar, which ferments into more alcohol, writes Jancis Robinson
After rain, Rhône shines
Thanks to the early September rains, the northern Rhône 2010s are delightful – ripe, but fresh and silky, says Jancis Robinson
Has it been a vintage year?
Perhaps the best thing to happen this year was the realisation that 2010 was such a good vintage in so many wine regions, says Jancis Robinson
The sweetest things
Go on – treat yourself to a super-fresh and tangy Riesling, a delicious Sauternes or a top-quality, bone-dry sherry, says Jancis Robinson
The great whites
There are so many white wines being made today – and you don’t have to wait long before they’re ready to drink, writes Jancis Robinson
Dazzling reds
More than bordeaux and other tannic reds, pinot noir and burgundy go particularly well with what is known as ‘festive fare’, writes Jancis Robinson
