Wine

From a Lanzarote white to sparkling kombucha and a must-buy bag-in-box, here are the stand-out buys from The Wine Society's spring/summer range

Exploring the project’s evolution via an anniversary tasting of Hyde de Villaine’s flagship Chardonnay

In the first of a new series for Candover Brook on regenerative farming, I look at how the way we farm impacts our waterways – especially our special chalk streams

Wet, wet, wet and yet…

Reflecting on the year gone-by – and the 10 best bottles I tasted

Exploring my five top wine books from 2025 on the Italian WINE Podcast

Rounding up some of my all-time favourite wine books for Decanter

Two sommelier-written books that take wine beyond the table

Your essential guide to the Reynaud wines and estates

A beauty of a book that is packed with disappointment

One cynic reviews the work of another: Sunny Hodge’s compelling book

Exploring the pedigree and potential of this under-rated site for Chardonnay

Shining a light on a new project in Margaret River from Theo Truyts and Clare Trythall

The ex-NFL powerhouse taking over at Opus One

Exploring three totally different introductory books for Decanter

Alex Maltman’s latest book, Taste the Limestone, Smell the Slate

Tasting CVNE’s Imperial Gran Reserva back to 1947

Mulling alcohol’s role in society’s development via Edward Slingerland’s book, Dunk

Looking back at my first trip to the Cape and the region’s wines today

Talking to one of the Western Cape’s most exciting new names

Reviewing Elaine Chukan Brown’s new book, The Wines of California

Exploring the world of vitiforestry – and what it really means for the wine in your glass

Trying to untangle a complicated vintage

Escapist reads for those dreaming of a different life: my latest for Decanter

Pascaline Lepeltier’s One Thousand Vines: a book that’s so almost great

Discovering Taittinger’s English sparkling wine project

Talking terraces and terroir at Ch. Montrose

In appreciation of the alluringly uncool appellation

Declaring my doctrine – driven entirely by deliciousness

For my February review in Decanter, I turned my gaze on Dan Keeling’s new book