Languedoc has its own distinctive voice when it comes to fine dining – and it’s not just about Michelin stars (although it has its fair share of those). Natalie Earl uncovers the wine region's most sensational restaurants
With 8,000 years of winemaking history, Georgia is home to some of the world's oldest wine traditions. From expressive reds and characterful orange wines, many of which have been made using the country's ancient qvevri vessel, discover the best Georgian wines from the IWSC 2026
In an excerpt from his new book, Barolo & Barbaresco, David Gleave sets off on his bicycle to explore the Langhe hills on which these two acclaimed wine zones proudly sit
Upon the release of the ninth edition of The World Atlas of Wine, co-editor and revered wine writer Jancis Robinson OBE MW joins The Drinking Hour podcast to discuss its contents and to celebrate her half-century of writing about wine
Frapin has a history dating back to 1270, but one thing has been a constant for the Cognac maker: a commitment to excellence at each step of the process. Richard Woodard talks to cellar master Patrice Piveteau about carefully shaping Frapin’s signature style, from harvest to distillation to ageing on the estate
From fish and chips to Sunday roasts and Scotch eggs, fare typically found on the menu at quintessential British boozers is having surprising success in New York City. Jim Clarke finds out how pub grub has made its way across the pond
From bold, peated expressions to fruit-forward single malts, English whisky is carving out its own identity - and making headlines in the process. Here are the best English whiskies from the IWSC 2026
Although relatively young, the Margaret River region has developed an undeniable sense of place in its Chardonnay and Cabernet Sauvignon wines. Andrew Caillard MW explains how the use of two clones distinct to the region plays such a key part in shaping these distinguished and dazzling wines
As more premium no- and low-alcohol drinks hit the shelves, one thing stands out in the best examples: aroma. Jacopo Mazzeo explores how drink makers are continuing to create a luxurious sensory experience for lovers of wine and spirits when reducing the abv
As leading sommelier Melania Battiston tells us, there are ample food-pairing opportunities when it comes to the elegant and expressive wines at the pinnacle of the Prosecco category