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The scoop from the star sommelier's Palate Training session at Imbibe Live.
Being a sommelier is one of the most challenging and rewarding jobs the hospitality industry has to offer.
As 2018 comes to an end, we asked top somms to share the wines that made their year and what food they liked to pair with themHans Wejnefalk Larsson,
2018’s Copa Jerez competition has launched, seeking out the top UK chef and sommelier teams, who must prove their skills by creating a three-course me
Ten Trinity Square’s Jan Konetzki talks to Chris Losh about Star Trek, transsexual bakers, langoustine heads and why non-gesellig sommeliers don’t cut
Old Vines, high-altitude vineyards, granite soils and hands-off winemaking are transforming Grenache from a blowsy, boozy boor into a thrillingly eleg
Ten Trinity Square’s Jan Konetzki talks to Chris Losh about Star Trek, transsexual bakers, langoustine heads and why non-gesellig sommeliers don’t cut
Old Vines, high-altitude vineyards, granite soils and hands-off winemaking are transforming Grenache from a blowsy, boozy boor into a thrillingly eleg
