Articles

A book review of “Supra – A feast of Georgian cooking”

by  |  16-12-2017

In my house, the recipes that reign supreme are those of Ottolenghi. They’re insanely intimidating at first given the ingredient list, but they’re not actually that hard to make. Once you’ve sourced the ingredients (Yotam... more »

Introducing Cal Bessó

by  |  13-12-2017

It was a hot July because it’d been a hot year and the weather in 2017 hadn’t given much of a damn as to the comfort of human beings, let alone grapes. But one day... more »

More…

by  |  06-12-2017

There’s been “big” news in the wine world over the last few weeks. I made sure to use the quotes as this news is completely meaningless to most anybody who isn’t deeply embedded in the... more »

A soirée of White Grenache

by  |  30-11-2017

Starting in October, we’ve been seeing a roll out of events to lead up to the next edition of Grenaches du Monde in April. If you’ve not heard of this event that’s because it rather... more »

In The Glass: Bibich – Bas de Bas 2013

by  |  25-11-2017

When in Split, Croatia in 2015 to do a presentation at Dalmacija Expo, I spent a few rewarding nights bopping around the city–something I’ve rarely done in lieu of mainly hanging out in the now... more »

Decanter goes “premium”–and fully online

by  |  20-11-2017

Decanter “Premium”. I hadn’t really thought much about it until Richard Hemming made mention of it on his site. You see, Decanter.com has introduced a new “Premium” option which is in essence, a paywall making... more »

Sangenís i Vaqué: a Priorat family

by  |  17-11-2017

Having roots in Spain’s Priorat wine region means having a family that has seen some incredibly bleak times. While in the late 1800s the region experienced a boom, due to phylloxera blighting France, once the... more »

The Creation of Priorat Singulars

by  | 

In Barcelona, Spain on November 27th, a new association of wine producers from the DOQ Priorat appellation in Catalonia officially presented of their new group and concluded with a tasting that included current releases as... more »

Tasting the latest of Vins de Pedra

by  |  14-11-2017

It was back in 2012 that I witnessed the first breaths of Vins de Pedra. During a spring visit to La Vinyeta and chatting with owner, Josep Serra, it was impossible to miss a new... more »
A four-step approach

How to open wine with a wax capsule

by  |  05-11-2017

We have entered the Age of the Wax-Dipped Wine as a number of cellars have started using this method of cork covering in lieu of the more well-known metal capsule. I’ve heard some say that... more »