Riesling rising

‘The summer of 2015 was so warm and dry that vintners worried the vines would “shut down” and the ripening process stall’

Jancis Robinson

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’

Jancis Robinson

The grape detective

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

Jancis Robinson

Food-friendly rosés

‘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’

Jancis Robinson

Japanese wines

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

Jancis Robinson

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’

Jancis Robinson

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’

Jancis Robinson