• Browsing Tag

    gin
    Opinion
    women drinking wine

    Sophia Longhi on why we need more women working in the wine industry

    New employment research has revealed that each of the UK’s top 350 listed companies now have at least one woman on their boards, but if a similar study was done of the country’s top 350 wine businesses would we get anywhere close to that figure? As we mark and celebrate International Women’s Day, wine commentator, Sophia Longhi, who looks to champion women on her Skin & Pulp website, sets out why it is not only right the wine sector takes real positive action on diversity and inclusion in the workplace, it would actually make for a stronger, more secure industry as a whole.

    CONTINUE READING
    People People: Producer
    maud negrel

    My life in wine with Maud Negrel of Provence’s Mas de Cadenet

    Even a successful career working for a top a management consultancy in Paris could not prevent Maud Negrel returning to her spiritual roots in Provence and her family’s Mas de Cadenet estate in Côtes de Provence Sainte Victoire. Here she talks on International Women’s Day about how her new life in wine, and working with her brother, Matthieu, as the seventh generation of this winemaking family.

    CONTINUE READING
    Tasting: Wine
    dry Furmint

    Justin Keay: Getting under the skin of Hungary’s new-style dry Furmint

    In the past 20 years dry Furmint from Hungary has been improving in leaps and bounds, not just in Tokaj but right across this underrated wine-producing country, argues Justin Keay. In a fascinating roundup of Furmint February, this former Hungarian foreign correspondent highlights the four styles of dry Furmint, good food-pairings to go with them from Isa Bal MS and which six producers Keay reckons are the ones to start investigating.

    CONTINUE READING
    Insight
    coronavirus globe

    Wine Future: How Covid has turned our business world upside down

    So what sort of business world are we going to return to when we can? Will it mean going back to the office, or will we want to carry on travelling the world via video conference? In part two of our analysis of the Wine Future 2021 event held online at the end of last month, Richard Siddle examines just how different the wine industry is going to be in the months ahead and the positive lessons we have all learnt from the Covid pandemic. 

    CONTINUE READING
    People: Producer
    Gutter & Stars

    Chris Wilson: things they don’t teach you at wine school

    What they teach you at college and what you do in real life are two completely different things – especially when you’re making wine. First-time winemaker Chris Wilson ponders this as he tries to work out how to get a tower of glass bottles into his tiny windmill basement, aka Gutter & Stars, Cambridge’s first ever winery. The excellent course he took at Plumpton College has taught him how to make wine, but what about the physical nuts-and-bolts and the workarounds? Part 6 of our continuing series on how a wine journalist puts his money where his mouth is and actually becomes a winemaker.

    CONTINUE READING
    Opinion
    grain to grape training students

    Inside Grain to Grape’s new profitable modern wine training

    Harry Crowther is ideally placed to know what sort of general wine training works for restaurant and bar staff as he has had to manage and provide training for a wide range of teams during his own time working in senior roles in hospitality. He has now developed his own wine training company and programme – Grain to Grape – that is designed to give staff the confidence to understand and sell the wine lists in their outlet, increase average spend per head and have a direct impact on an operator’s bottom line.

    CONTINUE READING
    Tasting: Wine
    Penfolds California

    Peter Gago: “Welcome to the Penfolds California”

    Penfolds has never sat still. Since the mid Nineteenth Century they have moved from the Magill Estate vineyards, from the viticultural region, the domain, the state and now, with the release of Penfolds California, they have left Australia. The bedrock of Penfolds House Style has always been pushing boundaries with an open mind and a top-down approach, but is making a Wine of the World that is £545 a bottle and involves shipping Aussie Shiraz 1000s of miles to Napa a step too far? Peter Dean talks to Penfolds chief winemaker Peter Gago, gets the lowdown and tastes the wines.

    CONTINUE READING
    People People: Producer
    Laurent Delaunay has made his name in wine with the Badet Clement and

    Laurent Delaunay on taking the Hospices de Nuits to next level

    The Hospices de Nuits charity auction may not currently have the same status as the Hospices de Beaune, but for fifth generation Burgundy winemaker, Laurent Delaunay, it offers huge potential and opportunity for buyers to access some of the highest quality wines being made in this coveted wine region. Here he explains why he is hoping to promote not just the auction, which takes place on March 14 to a wider international audience, but give potential buyers the chance to buy his own pre-selected cuvées from the auction and age the wine in his Burgundy cellars.

    CONTINUE READING
    People People: Producer
    women Madeleine Premmereur - Château Barbebelle

    Madeleine Premmereur on making her name in Provence

    The main theme for this year’s International Women’s Day on March 8 is #ChooseToChallenge and to “help forge a gender equal world” by celebrating women’s achievements, which is very much the spirit The Buyer hopes to capture with a series of profiles of leading female wine producers and winemakers starting here today with Madeleine Premmereur who is now playing her part in helping Château Barbebelle, in Aix-en-Provence be one of the world’s most respected rosé producers.

    CONTINUE READING
    Insight
    The closing panel of the day included Lucy Auld from Freixenet Copestick, Robert Joseph, Rollo Gabb and

    One Step Beyond 2021: Register for first free webinar on April 14

    The One Step Beyond initiative, introduced last year in a joint partnership between The Buyer and Sophie Jump, is back. Its aim is to give the drinks, retail and hospitality sectors insights into the latest trends in technology and innovation and how they impact on consumer behaviour and expectations. This is your chance to keep up to speed through quarterly online webinars starting on April 14. Here’s what to expect.

    CONTINUE READING
    Insight
    Cropped shot of a team of colleagues showing thumbs up at work

    Kirsten MacLeod: why we all need to act on diversity & inclusion

    “Everybody has a role to play – step by step, day by day. Don’t let the haters get to you, just keep on going. Keep on supporting people, keep on asking people how they are. Keep on sharing, and keep pushing the message out there.” This was the inspirational parting message from Kirsten MacLeod in her illuminating talk on diversity and what the drinks industry can do more to promote and tackle it that she gave to the Circle of Wine Writers last month.

    CONTINUE READING
    Tasting: Wine
    New World Chardonnay

    “I come from a Chard. Down Under.” – New World Chardonnay

    The cooling influence of the Southern Oceans on the New World Chardonnay of Australia and New Zealand – this was the subject of last week’s fascinating tasting pitting three wines from each country. Natasha Hughes MW and Ronan Sayburn MS introduced wines from Black Estate, Bannockburn, Kooyong, Villa Maria, Neudorf and Ghost Rock while New World wine expert Roger Jones tasted all six wines and gave his verdict.

    CONTINUE READING
    Insight
    Screenshot 2021-02-26 at 17.53.55

    Wine Future 2021: Wine need to prepare for post-covid world

    There was much to learn, contemplate and take away from the Wine Future 2021 conference. The most overriding conclusion being how effective and efficient hosting a global event online now is. This was probably the most ambitious virtual event there has been to date in wine, featuring over 90 speakers across four days of content. As always with events with such grand intentions it is often hard to really pin point and go into great detail of any of the topics covered, but what Wine Future importantly did is raise key issues – such as climate change, environment, economic impact of covid and diversity – and give them a platform which allowed as many people around the world to take part. Here Richard Siddle shares what he most got out of Wine Future 2021.

    CONTINUE READING
    People: Producer
    Duvel 666

    Why Duvel Moorgat’s new beer, Duvel 666, really is “a real Devil”

    To help celebrate its 150th anniversary, Flemish brewery Duvel Moortgat decided to pay homage to its ‘devilish’ past by releasing a new beer that carries the ‘number of the Beast.’ Duvel 666 is a gently-bitter brew that came about after last year’s collaboration with Belgian microbrewery IJ, and is aimed at a younger demographic and those who are daunted by high strength Belgian beers. Peter Dean got the full story.

    CONTINUE READING
    Opinion
    Screenshot 2021-02-28 at 12.32.56

    Giles Cooke Quarantine Diaries: The final days to freedom…

    When you read this Giles Cooke MW would have hopped and skipped his way out of the hotel room that has been his home for the last 14 days as he escapes from quarantine to finally head to his beloved McLaren Vale to start harvest on the wines that will make up the 2021 vintage for Thistledown Wines. In his final quarantine diary he reflects on the last two weeks and just what being confined to one room has really been like.

    CONTINUE READING
    People People: Producer
    Vintrigue is able to combine bringing in wines direct from producers but also working with them to create exclusive brands for independent wine merchants

    Steve Machin on Vintrigue Wines’ bespoke service for indies

    As a bulk wine pioneer with an enviable reputation for thinking big on sustainability, Lanchester Wines has come a long way from its founder Tony Cleary’s living room 40 years ago, but its latest project is deliberately small-scale. Vintrigue Wines is a bespoke brand, focused exclusively at independents, with a determination to support the sector. David Kermode spoke to Steve Machin, its national account controller, to find out what makes it different.

    CONTINUE READING
    Opinion
    Donald Edwards

    La Trompette’s Donald Edwards on Radical Wine Pairings: Salsify

    Face it, Lockdown has been shit in so many ways, but if you’re a keen cook like La Trompette’s head sommelier Donald Edwards then it has been a rewarding time in the kitchen. Not only has he been experimenting away with cooking food but he’s also been into ‘radical wine pairings’, his new food-and-wine project that is captured on his personal blog. Here we re-post an excellent piece he’s written about that curious root vegetable, salsify.

    CONTINUE READING
    Opinion
    Screenshot 2021-02-25 at 19.37.04

    Giles Cooke MW Quarantine Diaries: light at end of the tunnel

    The end is in sight for Giles Cooke MW as he is about to enter his last weekend in quarantine in a hotel room in Adelaide as he awaits to be released so that he can rush to go and help take part in the vintage and harvest at Thistledown Wines. But meanwhile it is a few more seemingly endless days when one hour blurs into another, the food does not get any better and those remote Spanish lessons are not getting any easier.

    CONTINUE READING
    People People: Supplier
    Daniel Lambert receives his IWC Small Agent of the Year award from Peter McCombie MW

    Daniel Lambert on steps needed to build a successful agency biz

    When he is not fielding off calls from the national press bogged down in trying to understand Brexit red tape, Daniel Lambert is busy running his successful wine agency and distribution business. Over nearly the last 20 years he has built up a strong network of customers, particularly amongst independent wine merchants, who have been drawn to his work ethic of seeking out the kinds of producers and their wines that work so well on premium wine lists and for consumers looking for something new and exciting to drink. Richard Siddle talks to him about how he has pulled it all together.

    CONTINUE READING