As part of our partnership with the new Online Occitanie Wine School, we caught up with the channel’s host Matthew Stubbs MW
Our palates have evolved to embrace cuisines from around the world. Isn’t it about time we learned to match them properly with wine?
The Portuguese wine scene is finally coming of age, offering quality and value at all price points, writes Chris Losh.
Following her feature on why cider makes a great alternative to wine, we asked pommelier Jane Peyton to choose 6 of her favourites.
Less aggressive production, longer maturation and larger oak barrels means that modern Bobal winemakers are refining the traditional bulk-wine grape. The Write Taste's Robin Goldsmith shines a light on those leading the way.
James Alcock, from Brisbane’s The Local Larder & Wine Bar, talks to Lucy Britner about being a teetotal somm, playing the blues and working with his wife.
Circumstances forced venues everywhere to slim down their wine lists, but many are enjoying the newfound simplicity. Jacopo Mazzeo asks if we are emerging from lockdown with leaner and fitter selections?
The results of The Chaine des Rotisseurs GB are in, naming the best young sommelier and chef in the country.
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
Less aggressive production, longer maturation and larger oak barrels means that modern Bobal winemakers are refining the traditional bulk-wine grape. The Write Taste's Robin Goldsmith shines a light on those leading the way.
James Alcock, from Brisbane’s The Local Larder & Wine Bar, talks to Lucy Britner about being a teetotal somm, playing the blues and working with his wife.
Circumstances forced venues everywhere to slim down their wine lists, but many are enjoying the newfound simplicity. Jacopo Mazzeo asks if we are emerging from lockdown with leaner and fitter selections?
The results of The Chaine des Rotisseurs GB are in, naming the best young sommelier and chef in the country.
The relaunch comes in the wake of England's second lockdown and has increased the share of revenue donated to the industry from 12.5% to 20%.
Bordeaux’s En Primeur institution was thrown into disarray this year, with chateaux and merchants forced to find new solutions. Jane Anson asks if the changes are here to stay?
Newly published lockdown regulations say alcohol can be sold as takeaway or delivery if it is pre-ordered by phone or online
Brush up on your knowledge of wine regions like Picpoul de Pinet, Cahors and more with a new online training programme.
The relaunch comes in the wake of England's second lockdown and has increased the share of revenue donated to the industry from 12.5% to 20%.
Bordeaux’s En Primeur institution was thrown into disarray this year, with chateaux and merchants forced to find new solutions. Jane Anson asks if the changes are here to stay?
Newly published lockdown regulations say alcohol can be sold as takeaway or delivery if it is pre-ordered by phone or online
Brush up on your knowledge of wine regions like Picpoul de Pinet, Cahors and more with a new online training programme.
