CATEGORIES

Top 10 Places To Eat Inside Cheltenham

Whether you’re visiting for the Cheltenham Festival this month or any other time of year, there’s something for everyone in this food-focused city, from modern delis to cosy cafés, pubs and fine-dining options

Why Our Food Choices Have Become Boring

Variety is more than the spice of life – it’s essential

TRANSFORMING TEMPRANILLO

Over-zealous planting and heavy-handed use of oak haven’t done its reputation any favours, but Spain’s most widespread variety can make excellent wines. Sarah Jane Evans MW highlights the regions and producers helping Tempranillo reach its full potential

RIOJA ORIENTAL

More than just an administration tweak, the changing of this subregion's name from Rioja Baja to Rioja Oriental holds far deeper significance for its native wine producers. As the region undergoes a winemaking transformation, Simon Field MW explains how a new generation is reclaiming the higher ground – in every sense of the phrase

RICARD ROFES

Located by the site of a 900-year-old former monastery, Cellers de Scala Dei is a winery immersed in the robust history of Priorat. Sarah Jane Evans MW meets the winemaker who is eloquently telling the region’s story – and paving the way for its future – through its wines

EXPRESSIONS OF NORTHWEST SPAIN

The reds from this area are incredibly varied, but not always well known – despite the high price of the most famous. Pedro Ballesteros Torres MW picks 20 from across the spectrum

ALVARINHO VS ALBARINO

Championed by winemakers in both Spain and Portugal, this white grape is becoming known for the diverse, high-quality wines it can produce. Pedro Ballesteros Torres MW explores a variety on the rise

Around Spain In 10 Garnachas

Happy in Spain’s often testing rural terrain, this once unfavoured red variety is enjoying a surge in popularity among growers and critics alike, as regional authenticity finds increasing favor. David Williams selects his 10 top producers and their wines of the moment

Spoonful Of Sugar

Pastry chef Molly Wilkinson has a passion for French pâtisserie and a flair for decoration that took her from Dallas, Texas to Île-de-France, Brigitte Nicolas learns

The grind

SEASONAL COFFEE

Tea with purpose

Michelle and Rob Comins explain how tea can be a force for good

Ten years on

We celebrate the London Coffee Festival’s first decade with a look at its successes

Chocolate and espresso pavlova with fennel roasted grapes

This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.

Bitter Barista

Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist

What The F**k...Is Honey Processing?

Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains

The Future Of Decaf?

A US company claims its pouch extracts caffeine without harming flavour

Introducing Extremadura

Spain’s fourth-largest wine-producing region has much to boast about, yet it remains relatively unknown. Now, finding its own style and making the most of its little-known DO, Extremadura is starting to make its mark internationally, as David Williams discovers

Lafite In China

It has been a decade in the making, but earlier this year the Château Lafite Rothschild owner opened its first winery in China, cementing the country’s position as a wine-producing force to be reckoned with. Jane Anson reports from the long-awaited launch

How To Host Christmas

The festive season offers plenty of occasions for wine lovers to enjoy their favourite bottles. But what should you serve when? Fiona Beckett offers practical tips for perfect wine service at home

Louis Barruol

One of the Rhône Valley’s most celebrated winemakers, the Château de Saint Cosme owner has elevated his long-established family winery – and the Gigondas appellation itself – to a new level of prominence in the greater Rhône region, and one of his latest projects sees him striving to do the same in Vinsobres, as Matt Walls discovers

Chateau Smith Haut Lafitte

The past three decades have seen the fortunes of this historic estate renewed, becoming a pioneer in both environmental initiatives and wine tourism thanks to the collective imagination and dedication of one family. Jane Anson pays a visit

The Meunier Makeover

A grape with a long and sometimes troubled history, Pinot Meunier is enjoying popularity once again – not just in its traditional homeland of Champagne, but in the vineyards of England and America’s west coast, as well. Alice Lascelles finds out more

Jancis Robinson MW & Hugh Johnson

Almost 50 years since it was first published, The World Atlas of Wine has reached its eighth edition. John Stimpfig talks to its two authors to discover how this revered book has documented the extensive developments in the world of wine over that time

St-Emilion: Finding Value

It really needn’t be seen as a contradiction in terms, explains James Lawther MW, who selects 15 great wines that offer both quality and fair pricing from this much-admired Bordeaux Right Bank region

Chablis 2018

This hot, early and bountiful vintage was a welcome relief for weather-plagued producers. But while the quantity is there, quality is patchy, says Tim Atkin MW, with much depending on yields, picking dates and producer nous. Here he selects 35 wines to buy, from grand cru to Petit Chablis

A Decanter Guide To Chablis Premier Cru

The ethereal, nuanced intensity of its wines continues to bewitch many a wine professional and consumer alike. Andy Howard MW takes us on a tour of one of the world’s benchmark white wine regions, revealing the character that lies behind some of its best vineyard sites

Create A Crowd-Pleasing Christmas Feast

Seasonal ingredients and traditional recipes are given a delicious twist by Gizzi Erskine to create a crowd-pleasing Christmas feast

What The F**k ...Is The Maillard Reaction?

It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains

Work Wonders

Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain

White Gold

It’s worth seeking out the best-quality white tea, says Mei Leaf’s Don Mei