Daniel and Cécile Brunier hosted a dinner at Mauro’s Table at Raffles London, showcasing wines from their family estates, including Domaine du Vieux Télégraphe in Châteauneuf-du-Pape and Domaine Les Pallières in Gigondas. For Daniel, Grenache is at the heart of the family’s approach. The grape’s character shifts with its place of origin and the choices… Read More »
Sophie Gee’s The Barbarous Feast: Eating & Writing in the Eighteenth Century World explores how food and eating appear in Georgian literature—and what they reveal about colonialism, social class, and cultural difference. Drawing on historical research, close readings of novels, and personal reflections on Australian landscapes, Gee brings together subjects that are often considered separately.… Read More »
Ramos Pinto’s Vintage Ports reveal how profoundly place shapes the wines. At a London tasting held in late 2025, the house’s two flagship Douro estates—Quinta do Bom Retiro and Quinta da Ervamoira—showed contrasting styles, alongside older Vintage Ports and a new 50-year-old Tawny. Bom Retiro, in the Cima Corgo, has a history stretching back more… Read More »
Entries are open for the 2027 Decanter World Wine Awards (DWWA), now in its 24th year. Organisers say the competition will be easier and less costly to enter, while maintaining the judging standards behind its medals. Producers will submit three bottles per entry, down from four. A review found the fourth bottle was rarely needed… Read More »
Decanter’s November 2026 issue brings together wine recommendations, regional features, travel ideas and the magazine’s annual Spain guide. The issue includes Andy Howard MW’s selection of 50 Bordeaux wines under £25, a look at Washington’s emerging white wines and a feature on South Africa’s South Coast. Matt Walls also picks 25 wines for fans of… Read More »
A new science of wine is emerging from two complementary sources: the practical knowledge of growers and winemakers, developed through constant experimentation, and scientific research that uses technology to follow grapes and wine at a molecular level. The two approaches help explain why wines taste as they do. History and reputation matter, too, but neither… Read More »
Terry Theise recently tasted the latest releases from Champagne Hébrart, a producer whose wines he has admired for years. This time, he tasted the first six without knowing their technical details, then revisited them with information about blends, vintages, and winemaking. The experiment highlighted how much expectations can shape a tasting. Oak was a recurring… Read More »
Online grocery shopping can be especially convenient when it means heavy bottles arrive at your door. A recent tasting of Ocado’s autumn and winter drinks range turned up five distinctive options for occasions from aperitifs and festive meals to after-dinner drinks and gifts. A cocktail-hour pairing The sculptural bottle of Oyster Adriatic Gin is an… Read More »
Château Nadal Hainaut is an organic wine estate in France’s Roussillon region, producing wines from its own vineyards. The estate’s winemaker, Pauline Nadal, is the sixth generation of her family to work there. Pauline trained in fine arts in London and is also a ceramicist. She sees winemaking as a hands-on creative practice, describing it… Read More »
Malta’s wine heritage stretches back more than 2,500 years. Near Mġarr ix-Xini on Gozo, an ancient rock-cut wine press—thought to date to around 500 BCE—offers evidence that grapes were once grown and wine produced on a substantial scale. Trade in wine may go back even further: vessels bearing traces of wine have been recovered from… Read More »