When you look at a bunch of shrivelled, mouldy grapes it's hard to believe they can turn into a wine as divine as Tokaji. I spend 24 hours at Disznókő getting under the skin of the amber nectar.
In the 1770s, we took a Sicilian way of making wine and altered it to our needs. It became highly fashionable. And now it isn't. Is there a role for Marsala in today's world?
Take some afternoon golden Sicilian sun, a vineyard by the sea, a glass of wine made from the grapes grown there. Add plump prawns and sea urchins. Abracadabra. An unforgettable moment at Nino Barraco's Vignammare.
That is the question for Nino Franco's Grave di Stecca. Whether 'tis nobler to be associated with your fun, fruity siblings or take arms against a sea of forgettable fizz.
Back in the days of disco, Bruno Paillard dreamt of making the perfect Champagne. He now makes several rather good ones. I am *forced* to taste some, including the new 2002 Blanc de Blancs.
The one where I go to Bordeaux expecting it to be a bit up itself. Classed growths and all that. And guess what? From what I saw, it's quite brilliantly anything but...
Meet Olivier Dauga, a man who's as passionate about making Bordeaux wine accessible as he is about shoes.
You love wine so you start a blog. Your love becomes an obsession, so you open a shop. Of course. Here's why I've been rather quiet of late. Welcome to Park + Bridge.
As UK wine lovers get hammered by even more tax, it's time to look to Languedoc-Roussillon for thrills, spills and making your pennies go further.
You know the rule about red wine with red meat. Well, guess what? It's there to be broken. A tasting of Japanese Koshu wines with food reveals some surprises.
Overproduced, over flavoured and over here. That used to be my view of most Marlborough Sauvignon Blanc. But it seems one size no longer fits all.
At a tutored tasting of Fonseca Ports, I got the chance to taste a vintage as old as me. A thrill. But it was the Aged Tawnies that left the lasting impression.