In Oregon’s Willamette Valley, Tai-Ran Niew is not just making wine but taking minimal intervention back to the vineyards.
In tandem with the rising au naturel grower champagne movement is the trend towards vivid, even cartoonish labels — to signify that the bubbly is neither insipid nor alienating.
Pair a glass with food and we’re gourmands, not alcoholics. Six wine experts tell us how to match our favourite home-cooked dishes like the cool kids (read: somms).
Cherie Spriggs wants to make British wines great — and she’s doing just that at Nyetimber.