Have you ever had a wine that smells like barnyard, or horse? In the second instalment of our series investigating the world of wine faults, we reveal all about brettanomyces

From cereal cafés to pasta served in wheels of Parmesan, there’s no shortage of novel eateries in London. Sophie Thorpe delights in the delicious ease of a meal at Gezellig, a Holborn establishment proving how good classic can be

Amphorae – clay jars used to ferment and/or age wine – are an emblem of the natural wine scene. While their renaissance might have been tied to a hands-off approach, these ancient vessels are being adopted by winemakers across the globe – but why?

We aim always to keep up to date with the latest technology at Berry Bros. & Rudd. In autumn 1961, we published a note in our Number Three magazine, informing our customers of the latest gizmo to land at No.3, an “Ansafone”