Features

Time to rethink the restaurant wine ritual

The way that wine is offered in restaurants is confusing and bound to lead to problems, says Robert Joseph.

The fine wine marketing mistake

Professional women are beginning to outearn their male colleagues. Felicity Carter asks why the wine trade ignores their spending power.

Is the wine customer always right?

The purpose of the small pour is for the customer to ensure the wine isn't corked. But what's the right response if the customer hates the wine? Robert Joseph offers some thoughts.

In defence of winemaking technology

Fans of natural wines claim that conventional winemakers are creating manipulated and artificial products. Robert Joseph hits back.

When will a wine label backfire?

Tank Garage Winery caused a small storm on social media this week, when they released a wine with a pornographic label. Is there a place for such labels?

Fizz pops in Sacramento

The craze for sparkling wine shows no signs of slowing down, creating demand in new markets. Sophie Janinet reports on a bubbles-only bar in Sacramento, California. 

What is the point of replica wines?

Like perfume makers that create copies of famous scents, a new group of people are copying well known wines. Robert Joseph considers the phenomenon.

Time to declare sweetness levels in wine

How much information do consumers need to know about their wines? Robert Joseph argues that sugar levels, at the very least, should be declared.

The value of wine criticism: A conversation with Eric Asimov

What is the proper role of the wine critic? Is it more than simply reviewing bottles? Eric Asimov, Chief Wine Critic of The New York Times, shares his wine writing philosophy.