The first in our mini-series examining exactly how wine goes from grape to glass, here Barbara Drew from our Wine School team explains the process for making white wine By their nature, white wines are more fragile than reds; without the antioxidant properties of tannins to protect them, the juice and wines themselves can quickly […]

Why does a typical French wine label not name the grape variety, like wines from Australia, the USA or Chile? Here – in an extract from our introductory book Exploring & Tasting Wine – we explain a little about French wine law The red wines from Chinon and Bourgueil are made from Cabernet Franc but […]

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 […]

The 2015 vintage has been praised far and wide – producing remarkable wines from Germany to Burgundy, but what has made it a good year? What makes any vintage better than another? In an extract from our introductory book, Exploring & Tasting Wine, Mark Pardoe MW explains Sometimes Bordeaux is even busier than usual for […]