©Graham Roumieu

Sulphur: friend or foe?

‘The problem is that if no sulphur dioxide is added, then the wine has no defence against harmful bacteria’

People harvest white grapes in a vineyard at Chateau Carbonnieux in Leognan near Bordeaux, southwestern France on August 28, 2015. AFP PHOTO / NICOLAS TUCAT (Photo credit should read NICOLAS TUCAT/AFP/Getty Images)

Brexit shakes up the Bordeaux market

UK investors find the asset leaves a sour taste in the mouth

©Graham Roumieu

1996 champagne: still sparkling?

‘Champagne producer Bruno Paillard called the 1996 vintage a “naughty boy” because it was so changeable’

©Graham Roumieu

When Paris met Napa

‘The trend in both Bordeaux and California is to exercise restraint, so that the wines are drinkable in youth’

©Graham Roumieu

A titan of terroir

‘Dubourdieu has often been ahead of his time. The mantra now is “wine is made in the vineyard” — it wasn’t then’

©Graham Roumieu

The co-ops fight back

‘Not before time, there is a growing realisation that to survive, co-ops need to make wines people actively want to drink’

Capital’s vine romance with homegrown wine

Once derided, the produce of urban vineyards is much improved and runs deep in the city’s culture

Illustration for 'The grape detective'
©Graham Roumieu

The grape detective

‘Torres began a quest to rescue Catalan grapes from various points on the spectrum between obscurity and near-extinction’

©Graham Roumieu

Think pink

‘I am increasingly enthusiastic about those rosé wines that are bone dry and not too light to stand up to a wide variety of foods’

Illustration by Simon Pemberton
©Simon Pemberton

In search of the real Champagne

Edward Behr meets two of the leading exponents of ‘grower champagne’, producing a terroir wine whose appeal is its direct connection to nature

Bordeaux wines: pour deals

Finest makers see blue skies ahead

A return to Japan

‘The new wave Japanese wines are very much in the same idiom as natural wines, being light-bodied and often relatively crisp’

Heaven on Pall Mall

‘A lone diner recently chose to wash down his burger with a bottle of Ch Latour 1964 (listed at £567)’

The new wave of Oz

‘A new generation of producers is turning its back on conventional archetypes and making wines quite different from the old icons’

Resolutely fruity

‘The issue of ripeness and sweetness is very much of the moment in fine German wine’

Ten-year itch

‘In the past three months I have tasted more than 100 of the most famous 2006 red bordeaux, many twice. So what are they like?’

Italian renaissance

‘Now is the time to take advantage of Italy’s best wines, whose prices seem highly likely to rise’

UK critic becomes world’s new wine guru

Essex-born replacement for Robert Parker known for irreverent reviewing style

Bordeaux is back

‘2015 is not the vintage of the century but it is pleasing to taste — a modern version of 1985’

Chile: Turning copper into wine

The commodity-dependent nation’s wine exporters have their sights on China’s casual drinkers

China’s growing pains

‘At least wine in China is now being drunk rather than expensively packaged and handed out as a corporate gift’

Bordeaux on the brink

‘Will the superior quality of the 2015 Bordeaux vintage be enough to revitalise the en primeur market?’

The burdens of burgundy

‘Brokers’ lists suggest that an increasing proportion of sought-after wines are flipped after a few years in specialist storage’

Cracking Krug

‘On the table that day at 10am was a heap of croissants, a bank of Krug’s tulip-shaped glasses and a bottle of Grande Cuvée’

Atlas seeks place on winemaking map

Growing interest in production is tempered by alcohol’s stigma in the Muslim country

The eagle’s nest

‘The property is pretty good at generating income. Bottles of Screaming Eagle retail from around £1,000 apiece’

South Africa winemakers face poor harvest

Weather volatility also hits Spain, New Zealand and Australia

The bargain barrels

‘Producers in Languedoc are making seriously interesting wines, and prices are under half what they could be’

English sparkling wine

‘England’s army of vignerons is bullish at the moment. The total area of Britain under vine has doubled in the past seven years’

Blue Nun and other stories

‘Peter Sichel is probably the only person who left the CIA in fear of becoming an alcoholic — and then went into the wine business’

Oz’s leaps and bounds

‘One of the most obvious concentrations of Young Turkism is in the hills to the east of Adelaide, where temperatures are markedly cooler’

Blind rating Bordeaux vintage

‘It was the Pessac-Léognan whites that really cheered us up. Here were the sure-fire successes of the vintage’

What’s in an appellation?

‘Quality-conscious wine producers would love to see those who run the Rioja region acknowledge different quality levels’

How to be fine at wine

‘The main point of wine is to give pleasure, not to generate social confusion and angst’

Vintage value

‘The 2014 burgundies feature exceptional whites and many reds that will provide considerable pleasure’

Grenache’s ripening

‘An exciting new style of wines is being made from old Garnacha vines’

Burgundy 2014

‘White burgundies are the real stars of 2014. Some shone particularly brightly’

Rhône comforts

‘St-Péray is now the source of some of the most interesting white wine made in France’

Sweet somethings

‘This wood-aged vin doux naturel tastes of almonds and orange peel and would go well with a not-too-sweet Christmas pudding’

12 shades of white

‘Look carefully and you can find whites that have benefited from considerable bottle age at bargain prices’


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