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 […]

Chile may be the slimmest of all wine countries, but it certainly isn’t thin on the ground when it comes to diversity, says Amanda Barnes It is telling that most Chileans take their title as a “good-value” wine producer to be a burdensome insinuation that their wines are pedestrian and dull. But that assumption couldn’t […]

He’s tasted almost 150 different vintages, seen four decades of change and survived Norman Shelley’s scrumpy: Alexis Self talks to Berry Bros. & Rudd’s Allan Perry If you’ve bought a bottle from No.3 St James’s Street in the last 37 years, chances are it’s passed through the hands of Allan Perry. On Friday 27th April, […]

As the British Library dedicates a season of events to food, Sophie Thorpe finds out how science is changing the way we eat and drink “I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes […]