When he’s not asking geeky questions in vineyards or distilleries, Peter Ranscombe writes about drinks for a range of magazines and websites. His debut historical thriller, Hare, is out now.
Recent contributions
01
Features
Cask-finished spirits: have they got us over a barrel?
Finishing a spirit in a wine, sherry or port cask is becoming ever more sophisticated, with distillers searching out barrels from specific wine producers. But can you really tell the difference between whisky or gin finished in a barrel that previously held Corton grand cru rather than basic Bourgogne Rouge?
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02
Interviews
Interview: Michael Baum of Burgundy’s Château de Pommard
After making his money in tech, Michael Baum bought Burgundy’s Château de Pommard and is now converting it to biodynamics
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03
Features
What happens when a Michelin-starred chef dies?
Last month marks a year since the passing of Andrew Fairlie, but his legacy lives on at Gleneagles
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04
Features
Reviving Maturano, Italy’s forgotten indigenous grape variety
How do you bring a grape variety back from the dead?
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All contributions
Features
Inside the secret garden that makes gins change colour
Growing his own botanicals has helped Hamish Martin win a legion of fans for his gins – and create a relaxing retreat for wildlife and people alike
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Features
Franciacorta: Italy’s other sparkling wine
The rolling hills south of Lake Iseo – home to Monte Isolo, Europe’s largest lake island – produce the grapes used to make Italy’s lower profile fizz: Franciacorta
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Features
Just say no: Russia’s love/hate relationship with alcohol
Russia’s problematic relationship with alcohol has inspired some powerful poster art
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Features
Absinthe: the demon drink
Was the allure of absinthe – Romantic and malevolent by turns – simply the invention of the louche cafe crowd?
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