Miquel Hudin is a writer and sometimes called a sommelier. When not in the Balkans or Caucasus, he is at the mercy of his dogs and their walks through the vineyards of Priorat.
Recent contributions
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Features
Terroirs: the wine bar that changed how we drink and dine
London’s Terroirs brought the style and charm of Parisian wine bars to the English capital. Christina Pickard looks back at this game-changing venue, and talks to those who made it happen
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02
Features
Georgia’s ancient art of traditional kvevri winemaking
The art of making wine in kvevri, the mighty clay amphorae of Georgia, is undergoing a renaissance
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