Chris Losh has been writing, whingeing, enthusing and fulminating about booze for nearly 25 years. In that time he’s written half a dozen books, edited multiple magazines and written for many others which, by his own reckoning, makes him responsible for the destruction of an area of rainforest the size of Hull. He’s was the editor of Imbibe since it started in 2007 until 2019. He likes gin, puppies and good wine, though not necessarily all at the same time, and is currently being divorced by his liver on the grounds of unreasonable behaviour.
One of the most dynamic categories in the drinks trade currently – but will it live up to the hype?
The Austrian winemaker for Changyu Moser XV talks to us about the 'world's first' white Cabernet,
Light red wines may be having a moment in the sun, but most will cost more money than you’re willing to part with. However, from Saint-Amour to Côte de Brouilly, Beaujolais’ 10 crus have the goods when it comes to buying bargains. Chris Losh reports.
Bibendum has created a website for hospitality, food and drink businesses to sell direct to the public in their area during the coronavirus lockdown.
Early feedback from this year’s vintage suggests that 2020 is of exceptional quality.
The wine world has lost the Marqués de Griñón, who died in a Madrid hospital this weekend at the age of 83 as a result of the Covid-19 pandemic.
Bibendum is teaming up with a number of Bordeaux estates to provide a range of older vintages directly from the cellars of the chateaux to the restaurant.
In this five-part series, Chris Losh debunks worn-out clichés about German wine.
SipAdvisor by Imbibe is our new monthly podcast and our first episode features all-star line-up: the Artesian’s Anna Sebastian; sommelier Jan Konetzki; beer writer Pete Brown; Club Soda’s Laura Willoughby, and ciderologist Gabe Cook.
Following the announcement earlier this year that ‘natural wine’ has been legally recognised in France as Vin méthode nature, our first podcast special edition is entirely dedicated to the subject.
In the second episode of our podcast, we look at what re-opening might look like for the UK’s pubs bars and restaurants – including an interview with on-trade marketing legend Mark McCullough about the 100 Day Playbook, a muse on PPE for hospitality staff, all accompanied by a glass of English fizz for English Wine Week.
SipAdvisor by Imbibe is our monthly podcast. In this third episode, we remember some of the venues that have had to close during the Covid-19 crisis before taking a closer look at the problem of no shows
Early feedback from this year’s vintage suggests that 2020 is of exceptional quality.
The wine world has lost the Marqués de Griñón, who died in a Madrid hospital this weekend at the age of 83 as a result of the Covid-19 pandemic.
Bibendum is teaming up with a number of Bordeaux estates to provide a range of older vintages directly from the cellars of the chateaux to the restaurant.
In this five-part series, Chris Losh debunks worn-out clichés about German wine.
Rosé wine is often associated with warm weather and summer sessions. But perhaps it’s time to recognise its versatility all year round, says Chris Losh.
In this five-part series, Chris Losh debunks worn-out clichés about German wine.
Jordan Salcito, beverage director for David Chang’s Momofuku restaurants in the States, has created a range of Spritzes made with organic Siclian wine.
In this five-part series Chris Losh visits the winemakers that are reshaping the country’s landscape, and debunks some worn-out clichés in the process.
Rosé wine is often associated with warm weather and summer sessions. But perhaps it’s time to recognise its versatility all year round, says Chris Losh.
In this five-part series, Chris Losh debunks worn-out clichés about German wine.
Jordan Salcito, beverage director for David Chang’s Momofuku restaurants in the States, has created a range of Spritzes made with organic Siclian wine.
In this five-part series Chris Losh visits the winemakers that are reshaping the country’s landscape, and debunks some worn-out clichés in the process.
