Spectroscopy — using light to study matter — can help to eliminate counterfeiting and control quality

‘Tasting the 2016s, I was struck by how much more accessible young red bordeaux is nowadays’

‘The prices suggest these sparkling wines are aimed squarely at Cristal, Dom Pérignon and Krug’

‘Oxygen and a little warmth are the two most powerful variables for any host serving wine’

Celebrating this great grape from America to Asia

‘It can be intriguingly varied yet almost all show a high standard of winemaking’

‘Even non-biodynamic wine producers are careful to time their bottling with the phases of the moon’

‘Liberty Wines reports that customers’ most frequent question is whether a particular wine is vegan’

Cape wines are distinctive, ageworthy and seriously undervalued

‘Indigenous varieties thrive in their native region, as well as producing local, distinctive wines’

‘En primeur is the name of the precipitate business of turning embryonic liquid into income’

‘I believe there is no direct correlation between price and quality with wine’

‘Real care is being lavished on rosé production all over the world’

An ex-shipping container in Brixton: where to head for fine Kiwi wines in London

‘In the middle of this valley there was a pasture that looked more like a flower garden than a vineyard’

Lessons in precision viticulture with the celebrated wine producer

Be organic and don’t wear a suit: the producers challenging the big houses

Wines that are easy on the palate and pocket

‘Australian wine exports to China are worth more than twice those to the UK’

‘The quality being made today is higher than it has ever been, and the range is so much wider’

‘With climate change, higher villages on the Côte d’Or are producing whites with enough ripeness’

‘Rioja had a bit of a reputational wobble a couple of years ago because the name had no value’

‘There are signs of change in how the variety is viewed — ambitious, sophisticated Garnachas are proliferating’

‘The four most recent vintages of Craiglee Shiraz have a common thread of freshness and delicacy’