The vessels that take wine from grape to bottle, through fermentation and maturation, have a huge impact on how it tastes. Here Martin Hudson MW explores the world of barriques and botte, concrete and clay The oldest archaeological records of wine storage involve clay pots, rather than wooden vessels. Whether wood was used in ancient […]

As we continue to follow life at Nyetimber, we leave the vines behind for the winery this month, as Brad Greatrix examines two important stages in sparkling wine production – riddling and disgorgement – and their impact on the wine’s flavour Nyetimber, like all the best sparkling wine-producers in the world, uses the “traditional method” […]

Is wine made by Nature or by Man? Is terroir – the vineyard environment – the prime influence? Or is it technique, in vineyard and cellar? In an extract from our Wine School’s introductory book Exploring & Tasting Wine, Rebecca Lamont explores. Why are vineyards where they are? Are they the best spots – or […]

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 […]