Robert Walters’ Bursting Bubbles, offering forthright views on Champagne and its establishment, has made waves since it was first released. Here, Edwin Dublin, Assistant Manager of our London Shop and in-house Champagne aficionado, offers his opinion of the book I must confess I faced Bursting Bubbles – a book about one of my favourite wine […]

As we focus on all-things American, Sophie Thorpe catches up with John Locke, one half of Birichino, to talk about old vines and “drinking” wines I’ve never heard anyone talk about vineyards the way John Locke does. There is a note of true affection that speaks of his absolute passion for the sites he works […]

Our in-house expert Sir Lunchalot is on hand to answer all your wine and spirits questions. This month he advises on the world of decanters – from the perfect method to which shape is best for which bottle Dear Sir, My wife and I have recently tied the knot and are now enjoying all the […]

In the final part of our series exploring how wine is made, Barbara Drew explains the different methods that produce sparkling wine, including Prosecco, Cava or Champagne What makes a wine go fizz, or a cork go pop? Tiny bubbles of carbon dioxide dissolved in the liquid. The question of how the carbon dioxide gets […]