As the latest vintage of the famous Super-Tuscan is unveiled, Adam Lechmere sits down with Tenuta San Guido's Priscilla Incisa della Rocchetta to talk Sassicaia 2022, slow change and Sicily
More than a decade on from the launch of wine-preservation gadget Coravin, founder Greg Lambrecht talks to Laura Richards about how his day job as an inventor of medical devices and spinal implants helped him tap into his love for a great glass of wine
As Joško Gravner hands down winemaking duties to the fifth generation of the family, Adam Lechmere talks to Mateja Gravner about her father's legacy, winemaking experiments for the future and the wines 'that make no sense'
While attending this year's Hospices de Nuits auction, Adam Lechmere spoke to winemaker Laurent Delaunay about getting more bidders in the room, the occasionally 'arrogant' attitude of Burgundian producers and his vision for the region's future
When the best restaurant in the world shuts its doors, only to open them again a dozen years later as a museum tribute to itself, people take notice. Rafael Tonon speaks to Club O guest editor Ferran Adrià to get the inside track
Lympstone Manor is Britain’s only Michelin-starred hotel-restaurant with its own vineyard - and the vision for its wines came from its chef-patron. With the first still Chardonnay set for release, Tomé Morrissy-Swan meets Michael Caines to hear the full story
Chef Tony Singh MBE welcomes Nick Kwek into his 'Whisky Lounge' to talk the 25th anniversary of the Spirit of Speyside festival, his illustrious career and why he has swapped restaurants for whisky-infused supper clubs
Florence-born consultant winemaker Alberto Antonini talks terroir, teamwork and travel with Adam Lechmere – and how it’s the unknown that really gets his adrenaline going
From Bordeaux to the Stars, the autobiography of much-loved French winemaker Jean-Michel Cazes, was published this year. After Jean-Michel's death this summer, Adam Lechmere talks to his son, Jean-Charles Cazes, about running the family business in his father's absence
On the release of his latest recipe book, restaurateur Russell Norman speaks to Tomé Morrissy-Swan about the charms of Tuscany’s rustic cuisine