In an extract from our Wine School’s introductory book, Exploring & Tasting Wine, we explain why Cabernet Sauvignon flourishes on Bordeaux’s Left Bank, producing some of the world’s finest and most long-lived wines. Cabernet Sauvignon rose to international wine stardom thanks to an almost perfect CV. Its referees include the Bordeaux châteaux everyone on the […]

Playing devil’s advocate, Chris Lamb responds to yesterday’s article, arguing that the use of sulphur is not only dangerous, but that it conceals a wine’s true identity. Sulphur dioxide: a toxic colourless gas, pungent, corrosive, allergen, irritating, suffocating, leads to acid rain, and was allegedly used by Napoleon’s forces for gas chambers in 19th century […]

With the trend for natural wine continuing, this month’s debate focuses on one of the geekier elements at play – sulphur dioxide. Today Adam Holden claims that SO2 is essential to quality winemaking and not nearly as ruinous as its reputation. The term ‘Contains Sulphites’ became a regular fixture on wines from 2002 (Council regulation […]

With the constant flurry of new openings, it can be hard to make it back to restaurants past. This month food writer Victoria Stewart seeks the value of second helpings, returning to Marylebone’s Lurra. Twenty-sixteen, I’ve decided, is to be my year of repeat restaurant visits. Regular London restaurant-goers (myself included) are all so preoccupied […]