In the most eventful tasting season of the year, there’s one country getting some serious airtime: South Africa, says Hamish Anderson.
The growth of the no-abv category is radically changing your drinks take – and the people you should hire to manage your beverage offering, says Hamish Anderson.
Price rises might have put Burgundy’s top crus out of reach, but the region’s lesser lights now offer a realistic alternative to the on-tradeTasting B
There’s more to prosecco than cheap froth, and both producers and venues need to make more of that diversityA perception-shifting collection of sample
With wine under pressure from craft beers and cocktails, perhaps we need to introduce an element of theatre to the serveI am just back from a week’s h
South Africa has undergone a revolution in winemaking and philosophy in the last 10 years.
The UK’s wine industry is hitting its stride. Time, perhaps, for producers to rethink a few thingsEnglish and Welsh wine is on a roll.
Food and wine matching is complex – and one of the best trump cards that a sommelier can playDuring our latest menu change for the Rex Whistler Restau
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.
With wine under pressure from craft beers and cocktails, perhaps we need to introduce an element of theatre to the serveI am just back from a week’s h
South Africa has undergone a revolution in winemaking and philosophy in the last 10 years.
The UK’s wine industry is hitting its stride. Time, perhaps, for producers to rethink a few thingsEnglish and Welsh wine is on a roll.
Food and wine matching is complex – and one of the best trump cards that a sommelier can playDuring our latest menu change for the Rex Whistler Restau
Successful brand it might be, but perhaps the time has come for a rethinking of priorities in ChampagneIt is often lamented in the wine trade that the
With drink shouldering ever-more of the on-trade’s profit burden, the issue of ‘value’ in booze is becoming increasingly complexWhen I travel to Tate
Believe it or not, there is a positive to the constant upward price pressure in Burgundy...I have just returned from four days in Burgundy tasting the
The impact of Brexit will make life harder for the on-trade – but not impossibleBrexit continues to dominate both news and dinner tables, as we get cl
Successful brand it might be, but perhaps the time has come for a rethinking of priorities in ChampagneIt is often lamented in the wine trade that the
With drink shouldering ever-more of the on-trade’s profit burden, the issue of ‘value’ in booze is becoming increasingly complexWhen I travel to Tate
Believe it or not, there is a positive to the constant upward price pressure in Burgundy...I have just returned from four days in Burgundy tasting the
The impact of Brexit will make life harder for the on-trade – but not impossibleBrexit continues to dominate both news and dinner tables, as we get cl
