Why does wine taste better on holiday?
How to Drink Better: It’s a myth that some producers save their best wines for their local market
Articles related to wine
How to Drink Better: It’s a myth that some producers save their best wines for their local market
Millennials and Gen Z are dictating the direction of the wine market, so maybe everybody else should just hop on board
Wines for the Weekend: A Gavi to drink with seafood and a Chianti that pairs perfectly with pizza
Valpolicella, Beaujolais and Loire Valley reds used to guarantee lightness, but climate change means most reds are now a lot stronger
A Picpoul aperitif and an Alentejo with kick for last of those summer barbecues
How to Drink Better: You could come up with a new master blend, or perhaps not
Co-ops haven’t always had the best reputation but some are producing wines that can compete with the best domaines
Dunne Stores stocks a rosé from Languedoc and a red from a lesser-known area of Bordeaux
How to Drink Better: The best-known of the Côtes include the Côte d’Or in Burgundy and the Côtes du Rhône
Once the reserve of wine bars, it’s now possible to pick up orange wines in your local off-licence
Wines for the Weekend: Albariño and Rioja are both flexible grapes that match with a variety of foods
How to Drink Better: A good tip is to start with Mediterranean countries, and when in doubt a good rosé can cover all bases
In the 1970s godello almost died out, but was nurtured back by a couple of exquisite producers – others have followed
Wines for the Weekend: An Albariño and a Crianza from dynamic family-owned company based in Rioja
John Wilson: One general rule is that mountainous terrain further from the sea produces more interesting wines
Wines for the Weekend: This Riesling is a super low-alcohol option, while the Lebanese red would work well with lamb
Celebrity recognition can transcend terroir when a famous person’s name is on a wine label
Wines for the Weekend: Rosé is always good in fair weather, and this Argentinian red was made for charred red meats
How to Drink Better: The biggest contributor to a wine’s carbon footprint is the glass bottle containing it
French wine is no longer as dominant in Ireland as it once was, but it still offers immense range and diversity
Wines for the Weekend: A Touraine that offers great value and a Bordeaux that punches way above its weight
Italy is particularly strong on sparkling wines, with Prosecco just one option worth investigating
Wines for the Weekend: A pinot grigio and a Sangria are both perfect for warmer weather
A quiet food movement is taking hold in the west – grown, caught, cooked and served without shortcuts
How to Drink Better: Climate change plays a large role in the levels of alcohol in wines
The Beaujolais village is known for its wines with floral aromas and easy fruit
Whispering Angel has captured a lot of rosé attention, but these options are more keenly priced
'Clean wine' is a label used by producers to appeal to a generation of consumers who want to consume pure products
This sector is packed with restaurant veterans who love their wine and want to share their knowledge
Wines for the Weekend: Irish drinkers are familiar with Montepulciano d’Abruzzo but Pecorino is less well-known
How to Drink Better: Room temperature for wine refers to a time when homes had no central heating
Rosés are among the most adaptable wines, perfect sipped poolside on a sunny day, but great with food too
Sainte Victoire and Le Petit Poulet Rosé are both bone dry
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How does a post-Brexit world shape the identity and relationship of these islands
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