Our in-house authentication expert Philip Moulin examines the dark side of wine, digging up stories on first-class forgeries and exploring what makes wine an easy mark Zhen Wang Huang is not a name, I suspect, that will mean much to readers of No.3. To his brash, wealthy, West Coast friends, he was sometimes known as […]

With Chinese New Year fast approaching and celebrations for Year of the Dog imminent, we turn our heads to look at all things Chinese wine, and, as Britain’s oldest wine merchant, speak to Lenz Moser, winemaker at China’s oldest winery – someone who believes China will be the future main driver of global wine production. […]

Ahead of our Fur and Feathers dinner this Friday, Head Chef Stewart Turner proposes a seasonal dish to bring together the very best of this inherently familial pursuit As February approaches we prepare to say goodbye to the game season for another year, and look forward to what the spring has to offer. Already early […]

Continuing our series looking at exactly how wine is made, Wine and Spirits Education Specialist Barbara Drew explains the process for red wine – with the added complexities of tannin and colour When was the last time you ate a red grape? Next time you do, bite into one, give it a squeeze and you’ll […]