Jacopo Mazzeo

Jacopo Mazzeo


Jacopo Mazzeo can’t recall what kick-started his wild passion for beer and wine, but he’s sure in 2004 he was already supporting his studies at the University of Bologna by working with them. He finally realised that the drinks industry was his true love after his madness brought him to complete a PhD in musicology at the University of Southampton.

Before he landed at Imbibe in 2018, he was head sommelier at The Pig Hotel in the New Forest. He is a professional beer sommelier and in 2016 he was awarded Young Beer Writer of the Year by the British Guild of Beer Writers. Find him on Twitter @jacopo_mazzeo

Wine

So good it Gewürz

Oft overlooked, Gewürztraminer can make even the most well-trained sommelier come unstuck. News editor Jacopo Mazzeo gathered a panel of experts who found their preconceptions of the variety deliciously overturned.

Spirits & Cocktails

Thompson’s Baijiu launches in time for Chinese New Year

Essex-born baijiu is made in partnership with the English Spirit Distillery and produced with 100% English sorghum.

Wine

The wine preservation systems experiment, part III: ZOS Halo Preserver

Following nearly an entire year of testing, news editor Jacopo Mazzeo reveals the latest results from his wine preservation systems experiment.

Wine

Opinion: 'Minerality' is a cluster of wine descriptors

'Minerality' should be used as a cluster of more specific descriptors, says news editor Jacopo Mazzeo.

Wine

The wine preservation systems experiment, part II: Coravin

Following nearly an entire year of testing, news editor Jacopo Mazzeo reveals the results from his wine preservation systems experiment.

Beer & Cider

Thatchers launches Zero, its first non alcoholic cider, in time for Dry January

Thatchers' new no-abv cider is made with a blend of bittersweet apple varieties

Wine

Australian bushfires prompt Wine Australia to form an action plan

Wine Australia, government bodies, regional wine agencies, Australian Grape & Wine, and the Australian Wine Research Institute are partnering to offer support to winegrowers affected by bushfires.

Wine

Beaujolais' Georges Duboeuf: the wine industry bids farewell to a legend

Beaujolais hero Georges Duboeuf, who passed away on 4 January, will be remembered for his activity as a négociant and for his work to promote Beaujolais nouveau.

Wine

The wine preservation systems experiment, part II: Coravin

Following nearly an entire year of testing, news editor Jacopo Mazzeo reveals the results from his wine preservation systems experiment.

Beer & Cider

Thatchers launches Zero, its first non alcoholic cider, in time for Dry January

Thatchers' new no-abv cider is made with a blend of bittersweet apple varieties

Wine

Australian bushfires prompt Wine Australia to form an action plan

Wine Australia, government bodies, regional wine agencies, Australian Grape & Wine, and the Australian Wine Research Institute are partnering to offer support to winegrowers affected by bushfires.

Wine

Beaujolais' Georges Duboeuf: the wine industry bids farewell to a legend

Beaujolais hero Georges Duboeuf, who passed away on 4 January, will be remembered for his activity as a négociant and for his work to promote Beaujolais nouveau.

Wine

The wine preservation systems experiment, part I: Private preserve

Following nearly an entire year of testing, news editor Jacopo Mazzeo reveals the first of the results from his wine preservation systems experiment.

Wine

Four of our favourite new sparkling wines

From no-abv fizz to tank-method sparklers, we’ve lined up some of the best releases that made our taste buds tingle over the past few months.

Wine

The wine preservation systems experiment, part I: Private preserve

Following nearly an entire year of testing, news editor Jacopo Mazzeo reveals the first of the results from his wine preservation systems experiment.

Wine

Four of our favourite new sparkling wines

From no-abv fizz to tank-method sparklers, we’ve lined up some of the best releases that made our taste buds tingle over the past few months.