Should a wine blogger write up every bottle, lunch or trip they're given for free? If they don't, does this mean they're, at best, unprofessional freeloaders or, at worst, thieves? The perennial wine industry debate hots up.
"Steak and wine have shared a beautiful and long lasting relationship," said the invite to a Penfolds' dinner exploring this perfect coupling. Just don't mention the lack of Grange, OK?
It was this pretty door in Chablis or another vineyard pic. Anyway, you get the idea. I went, I tasted and I gained a newfound respect for a wine I once considered boring.
And you might find yourself in front of a couple of glasses of 20-year-old iconic Henschke Shiraz. And you may ask yourself, will I ever get another chance to try Hill of Grace and Mount Edelstone?
An open letter to Black Country Metalworks. Probably more than they bargained for when they had the bright idea to send me a wine rack to review.
"Our wines are made in the vineyard" is a winemaker trope. But none of them have taken me into a ditch to prove their point. Until I met the team behind Chilean icon Don Melchor.
If you love wine, like I do, and you live in the UK, you should be feeling p****d off. Duty on wine has risen by 50% since 2008. And it looks like it's about to increase yet again...
OR All Dressed Up (And Nowhere To Go). Where I get all dolled up as if I were about to troop down the red carpet at the EE British Academy Film Awards. In these shoes? I don't think so.
Right then. It's awards season. All the films over the past year vying for gongs. So, what film would you watch drinking this Pinot Noir? The clue's in the name. And the taste will send you into orbit...
On yer bike, they said. Go and look at geese and flowers. So I did, and got a better understanding of how Cono Sur's sustainable approach is more than a gesture. And it all begins in the vineyard...
If life gives you a grape you weren't expecting, make wine anyway! That's what the Chileans did with Carmenere. It's now their signature grape. But does it deserve this mantle?
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.