Interesting wines, still and sparkling, have led to a resurgence of rosé on wine lists. In an extract from our Wine School’s introductory book, Exploring & Tasting Wine, Anne McHale MW looks at how rosé is made. Pink wine has become much more popular in recent years. Gone are the days when the sole association […]

What is a Cru Classé – a Classed Growth? Why do parts of Bordeaux have a rigid pecking-order, and others not? In an extract from our Wine School’s introductory book Exploring & Tasting Wine, Martin Hudson MW explains. In 1855 the Bordeaux Chamber of Commerce drew up a new classification of the red wines of […]

On the 400th anniversary of Shakespeare’s death, Chris Foulkes and Carrie Segrave – the minds behind Berry Bros. & Rudd Press – ponder the playwright’s vinous inclinations. As we prepare to drink a toast, and to pour a small libation, to the Bard’s 400th anniversary this weekend, we’ve been musing (sorry…) about two of our favourite […]

Modern German wines range from dry and appetising to gloriously sweet, but which is which? In an extract from our new book, Catriona Felstead MW reveals all Many wine-drinkers assume that German wines are likely to be sweet – and miss some stunning examples as a result. Modern German wines range from dry and appetising […]