Features
Low- and no-alcohol wine: how do they do it?
As low- and no-alcohol wine alternatives continue to improve in quality, Jacopo Mazzeo explores how producers are embracing new methods to create wines that mindful drinkers will actually enjoy
As low- and no-alcohol wine alternatives continue to improve in quality, Jacopo Mazzeo explores how producers are embracing new methods to create wines that mindful drinkers will actually enjoy
New World Shiraz has a reputation for richness and ripeness. But seek out cellar-worthy renderings from cooler climates, and you’ll find opulence giving way to elegance, says Natasha Hughes MW
Traditional British cheese is back in the limelight and on cheeseboards, as interest in heritage cheesemaking heightens. Here are five to try – plus the wine pairings that’ll truly make them shine
The English wine sub-region says it's ready to give Napa Valley a run for its money with its attractions and accommodations in among the vines. Adam Lechmere pays West Sussex a visit to see if it lives up to the hype
In episode 60 of The Drinking Hour podcast, host David Kermode dives into the pink-hued world of rosé with Dirceu Vianna Jr MW
It started as a modest retirement project to bottle some old whisky. Just over a decade later, says Felipe Schrieberg, The Last Drop is the source of some of the world’s rarest spirits
Husband-and-wife team Massimo and Erin Di Costanzo speak on crafting 'spice-driven', single-vineyard Cabernet in Napa Valley, with an aim to create wines Massimo's Italian ancestors would enjoy drinking
For lovers of Scotch, it’s always a joy to visit the Highlands and islands – and, as a recent trip and happy return to Scotland confirms for Joel Harrison, the country has more to offer tourists with an interest in whisky than ever before
From one-shot drinks to scaled-down versions of the classics, miniature cocktails are having a moment. Millie Milliken asks what’s driving the trend and picks out five of the best (and cutest) to try
For so long considered Burgundy’s lighter, poorer relation, the wines of Beaujolais – particularly its crus – are finding increasing favour among the cognoscenti. Jamie Goode runs the rule over the last decade at Château du Moulin-à-Vent to illustrate this evolution