Ahead of the Institute of Masters of Wine’s 10th International Symposium to be held in Wiesbaden, Germany this summer, Richard Siddle speaks to IMW executive director, Julian Gore-Booth, about the institute’s flagship event – which it calls the ‘Olympics of wine events’ held, appropriately enough once every four years, about what it hopes to achieve and what the key issues are that will be up for discussion. He also looks at the institute’s targets and ambitions and its role in the wider wine industry.
Understanding terroir and how it can be expressed in wine is one of the key priorities at family-owned, Tokaj-based winery Harsányi, as the trend towards dry wine continues in this region of Hungary. Robert Mason talks to head of the estate, Gábor Harsányi, tastes through the range and discovers how key the conversion to organic winemaking is as it embraces the new, as well as endorsing its historic past.
It’s not just tourists that pack the streets of Santorini, but grape growers, winemakers and wine producers also make up and contribute so much to this beguiling Greek island. In fact, an astonishing one in 10 people on the island belong to grape growing families and out of a population of 15,500, over 1,500 are grape growers all providing much sought after grapes to the 20 plus wineries that are fast making their names across Santorini. Here Andrew Johnson, managing director of Woodwinters, shares his love not just for the wines being produced, but also singles out Assyrtiko as being the driving force behind the surge in popularity for its wines.
How many Irish whiskeys do you list? Jameson, Bushmills, maybe relative new boys Teeling? You’re only scratching the surface. New distilleries have been sprouting up like mushrooms after rain in recent years as global sales rocket. In 2010 there were four distilleries and sales were about 5 million cases and in 2022 it was 15 million cases from over 40 distilleries. Martin Moran MW picks out the key trends he believes are driving the booming Irish whiskey market.
Bien Boire en Beaujolais is a wine fair like few others – a cool meeting of minds and vignerons, where the Gamay has an undertow and the brass band plays the hits of Radiohead. Most of what happens in Bien Boire en Beaujolais stays there – because participants have little or no recollection of ever having been. The Buyer’s Lisse Garnett bought a ticket and reports back (remarkably well) on 15 of the standout wines, and points out that, contrary to the wine fair, what happened in Beaujolais does not stay in Beaujolais – in fact a good deal of the whole swerve of contemporary winemaking, it could be argued, from natural wine to crunchy quaffers, was born and migrated from this very special part of Burgundy.
A basic rum punch recipe involves: one part sour, two parts sweet, three parts strong and four parts weak, but how else can we pimp this Caribbean cocktail and make it stand out from the next bar? To find out, Marina Ray travelled to St Kitts & Nevis to take a two-day Kittian RumMaster course, then sampled a wide range of differing rum punches from bars by the road, on the beach, in the bush and in the swankiest of hotels. Rum punch is served everywhere here, 24/7, which does mean… rum punch for breakfast.
Swig has been a key importer at the forefront of the New South Africa movement but there is so much more to its portfolio, argues Roger Jones who highlights wines from R. Lopez de Heredia Vina Tondonia, Flint, Domaine Castera, Chateau de Messey, Henri et Gilles Buisson and Stephane Ogier as examples of fine wine at sensible prices as well, of course as his old chums from Hemel-En-Aarde in SA, Restless River.
German wines are renowned for pairing well with food and to help prove it, Wines of Germany is hosting a series called #SommSessions – a masterclass in German wine exclusively for the on-trade and sommeliers from around the UK, hosted by acclaimed, award winning sommelier, Jan Konetzki, four times winner of ‘UK Sommelier of the Year’. Here, Helen Arnold sits in on the first #SommSession held recently at the Mei Ume restaurant in London’s Four Seasons Hotel which specialises in traditional Chinese and Japanese dishes. How did the German wines pair with its cuisine?
2022 Bordeaux is causing quite a stir with wine buyers. Out of the back of the hottest year in France has come wines that are truly magical and have a freshness and balance that seem to be at odds to the weather that produced them. How the Bordelais managed this, which are the appellations to make a bee-line for and some of the top estates are all part of this exclusive insight from Armit Wines’ brand manager Alex Aldersley-Hey, who was at this year’s en primeur tastings getting an in-depth feel for what’s in store for wine buyers of all persuasions.
The wine industry’s focus on the global bulk wine market has never been more intense as retailers, importers, distributors and suppliers look to source the best quality and best value wines for their markets. But what are the behind the scenes trends that are driving and dictating the international bulk wine market? We talk to Otilia Romero de Condés, chief executive of the World Bulk Wine Exhibition about how she sees the bulk wine market and what to expect at WBWE 2023 in Amsterdam in November.