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    Jancis Robinson

    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. Her BBC Maestro course, An Understanding of Wine, launched in February 2022. She has presented several award-winning television programmes including Jancis Robinson’s Wine Course and Vintners’ Tales, and is a professional narrator.

    Email Jancis Robinson @JancisRobinson  on Twitter (link opens in a new browser window)

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    • Saturday, 18 March, 2023
      FT MagazineWine
      The artist who became a Bordeaux vigneron

      How Fabrice Domercq built a network of importers for his biodynamic Ormiale wine

    • Saturday, 11 March, 2023
      FT MagazineWine
      The bizarre but also beneficial methods that make biodynamic wine

      A step beyond organic viticulture, producers are reaping the rewards of regeneration

    • Saturday, 4 March, 2023
      FT MagazineWine
      There’s more to Marlborough than mass-market Savvy

      New Zealand’s smaller producers have drawn up a new map of Marlborough, one that challenges the dominance of its most famous grape

    • Saturday, 25 February, 2023
      FT MagazineWine
      My Ribera del Duero reckoning

      The vines on this crowded Spanish plateau are maturing — and so are its winemakers

    • Saturday, 18 February, 2023
      FT MagazineWine
      Why lighter bottles are good for the planet — and for business

      Too many producers believe that consumers associate heavy bottles with better quality wine. This is not the case

    • Saturday, 11 February, 2023
      FT MagazineWine
      Forget Meursault and Montrachet. It’s time for Mâconnais

      As the 2021 white burgundies come to market, the smartest appellations are overpriced

    • Saturday, 4 February, 2023
      FT MagazineWine
      A Bordeaux that is among the very best

      Tastings of the 2019 vintage reveal remarkable consistency

    • Saturday, 28 January, 2023
      FT MagazineWine
      Austria finally fell in love with red wine. It wants you to do the same

      In Blaufränkisch, winemakers believe they have a grape to join the greats

    • Saturday, 21 January, 2023
      FT MagazineWine
      Moldova navigates the politics of winemaking

      After Russia banned imports of its wine, this small east European producer has pivoted with some success

    • Saturday, 14 January, 2023
      FT MagazineWine
      Love California? Try Essex

      The east of England is dry and warm enough to produce stunning still wines. No wonder vineyards here are multiplying

    • Saturday, 7 January, 2023
      FT MagazineWine
      Why 2021 Burgundy will be an unusual vintage

      A frosty spring and a damp summer have had an interesting effect on this most sought-after variety

    • Wednesday, 28 December, 2022
      FT MagazineWine
      Price, quality and the problem of wine cultism

      Fashionable producers and social media inflate the prices of some wines, while other top-quality bargains go under the radar

    • Saturday, 24 December, 2022
      FT MagazineWine
      What will it take to be bottoms up for Bordeaux?

      The gulf between the region’s high- and low-end wine producers is widening — but the quality of its reds has never been better

    • Saturday, 17 December, 2022
      FT MagazineWine
      Chasselas: a Swiss speciality that is peak perfection

      This subtle, ageworthy white is best served chilled…preferably on the slopes

    • Saturday, 10 December, 2022
      FT MagazineWine
      Jancis Robinson on the best sweet and strong wines for Christmas 2022

      From buttery sherry to tawny ports and tangy madeira, our wine critic recommends the best of the year

    • Saturday, 3 December, 2022
      FT MagazineWine
      Jancis Robinson’s recommended reds for Christmas 2022

      A list of 45 choices with something for everyone

    • Saturday, 26 November, 2022
      FT MagazineWine
      Jancis Robinson’s best white wines for Christmas 2022

      A hand-picked list of the top whites (and one rosé) to enjoy this festive season

    • Friday, 18 November, 2022
      FT MagazineWine
      Jancis Robinson on the best bubbles for Christmas 2022

      From Champagnes to Crémants, the finest in festive fizz is here

    • Saturday, 12 November, 2022
      FT MagazineWine
      California’s finest: the Silicon Valley Cabernet

      How four Stanford scientists and an experimental winemaker found the formula for their majestic Ridge Monte Bello

    • Saturday, 5 November, 2022
      FT MagazineWine
      Once scorned, Grenache is enjoying an international revival

      It’s partly thanks to Château Rayas, a red wine made from the Grenache grape

    • Saturday, 29 October, 2022
      FT MagazineWine
      Once tasted, the wine grape Assyrtiko is never forgotten

      A wine rooted in the unforgiving terrain of a volcanic Greek island is winning fans around the world 

    • Saturday, 22 October, 2022
      FT MagazineWine
      The new-wave Bordeaux wines breaking with tradition

      ‘I can’t tell you how delighted I am to see new sorts of wines coming out of the Gironde’

    • Saturday, 15 October, 2022
      FT MagazineWine
      One of the best new wines of the last decade is from… Tasmania

      Tolpuddle has done much to raise awareness of the Australian island state as a still wine hub

    • Saturday, 8 October, 2022
      FT MagazineWine
      The case for canned wines. Yes, really

      Wine you open with a ring pull is moving from convenient novelty to a category of interest for serious producers

    • Saturday, 1 October, 2022
      FT MagazineWine
      The race to be England’s biggest wine producer is hotting up

      Warmer summers and ambitious vineyards are changing the shape of winemaking

    Previous page You are on page 1 Next page

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