Category: Wine School

How to make wine: rosé

As we officially kick off all things summer this week, we dive into opening the first of our 12 essential summer wines – our Own Selection Provence Rosé. We ask Wine and Spirits Education Specialist Barbara Drew to don her rosé-tinted spectacles and explain the different ways of making wine pink Looking out the window at […]

Advice: Sir Lunchalot

The second in a series of our advice column, Berry Bros. & Rudd in-house expert Sir Lunchalot answers all your wine-related questions… This month, the conundrum of which is better – cork or screwcap? Dear Sir, When faced with the decision of purchasing wine in screw top or in cork, there are many conflicting pieces […]

Lunacy: the increasing obsession with biodynamics

Biodynamic winemaking continues to take centre stage in the debate of both its use and meaning. Is it all moonshine? We asked Alexis Self to find out. It is estimated that every two years, more data is added to the universe than in the entirety of human existence before that point. A not inconsiderable amount […]

How en primeur works

With our Rhône 2016 en primeur campaign starting next week, and Bordeaux 2017 just around the corner, we look at how en primeur in Bordeaux began – as originally published in Issue Two of our No.3 magazine It is important to stress that in Bordeaux, the en primeur concept has only ever really applied to the very […]