by Caspar Bowes

Meursault fermenting in oakI am beginning to think that, like a reincarnated dog, white burgundy is about to "have its day" all over again. Having been caught between the rock of the ABC (Anything But Chardonnay) movement and the hard place of PremOx (see here), the wine drinking public's adoration …

I recently spent a couple of days in Friuli: a kind invitation from a go-ahead UK wine importer with which we work. I was fascinated to discover just what this coner of Italy was like. It is the source of much of the country's best white wine. It has its own language, regularly used, spoken by all: …

St Emilion vineyard and worker"It has become clear that the world's wine consumers are well into a period of Bordeaux fatigue and one wonders where/when it will all stop. I've been running through future scenarios in my head - 2012 gives average quality at a low price; it offers great, classic wines…

Somerset House in London last Thursday for the annual tasting of an affiliated (not sure how, exactly) group of Bordeaux crus classés. And it has immediately become an event I consider de rigeur for a number of reasons, not least that it offers an opportunity to taste some of t…

The line-up!Dinner last Thursday evening ?was an exciting event. It took place at Tim's Kitchen, a long-established Cantonese restaurant on Bonham Strand in Sheung Wan. I have attended meals at which European wines are paired with the indigenous food of Hong Kong in the past and find the match works…