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Sparkling Wine & Champagne: Under £14
A broad selection of decent, well-made wines, but far fewer for our tasters to get really excited about
A somewhat muted performance after the high medal count of last year, with the much-vaunted Galicia, in particular, something of a disappointment in 2011
Some great-value wines on the Gold List together with a few top-end ones, too. With more controlled oak use, in future years this is a category that could really fly
Irish whiskey is now the fastest-growing dark spirit, so it’s high time you expanded your selection. Neil Ridley and a panel of tasters put several of the top releases through their paces
Is 2009 Beaujolais worth the hype? Andrew Catchpole joins a group of sommeliers to find out what’s nouveau
Where did the last five years go? It seems like only last year that we were judging the first ever Sommelier Wine Awards. In fact, we started back in 2007.
Our esteemed panel of sommelier judges
When staff wine knowledge amounts to little more than an awareness that it comes in three colours, you’ve got a problem. Henrietta Clancy goes back to school for a course that aims to inspire confidence in the uninitiated
Yes, it’s chic. And yes, it’s elegant. But its higher price means that if you want to sell rosé champagne during an economic downturn, you’re going to have to work harder than ever. Natasha Hughes reports
Bitter, sweet, spicy, herbal... Europe is home to a fascinating array of aperitifs, digestifs and herbal liqueurs that are full of potential for the adventurous mixologist. Alice Lascelles assembled a panel to taste some contenders ranging from 400-year-old elixirs to newcomers hot off the still
As Portuguese wines sales to the UK double in value, don’t miss the Annual Tasting of Portuguese Wines next week in London.
The tenth annual France Under One Roof tasting will be held on 9 March 2011.
For years Koshu was overlooked in Japan as a fruit worthy only of table grape status; finally it's being given the attention it deserves
There’s far more to Germany than Riesling, you know. Richard Woodard gets to grips with the Burgunder trio of Grau, Weiss and Spät, and wonders whether the locals might have got the emphasis slightly wrong…