Latest Posts
Hosting a Wine Tasting at Home: The Santé Method
Six bottles, one theme and brown paper bags. The Santé method for a home wine tasting that teaches something, with three flights that work every time.
Brunello di Montalcino Vintages to Buy, Hold and Open Now
Buy 2019 and 2021, hold 2015 and 2016, open 2010, 2012 and 2013. A vintage-by-vintage guide to Brunello di Montalcino, with the producers to look for.
Prime Rib Wine Pairing for the Holiday Table
Prime rib is not a steak, and it does not want the most tannic red you own. The wines that fit a slow-roasted rib roast, the horseradish problem and seven bottles to buy.
Single Malt vs Blended Scotch: A Drinker’s Guide
One distillery and malted barley, or a marriage of malts and grain. What separates single malt from blended Scotch, when each belongs in the glass and which bottles to buy.
Bean-Free Coffee Heads to Changi Airport, and Onto the Bar Menu
Ajinomoto will serve Prefer’s bean-free coffee blend at Changi Airport. What fermented coffee alternatives mean for beverage programs.
Napa Valley in November: Why Off-Season Is the Best Time to Go
Harvest is in, the crowds are out and the rates are down. Why November is the month to visit Napa Valley, with the wineries, restaurants and hotels worth booking.
Korean Researchers Build a Hybrid Cultivated Steak, and Show Why Whole Cuts Are Hard
A Korean team says it has made a hybrid cultivated sirloin at far lower cost. Why whole cuts are cultivated meat’s hardest problem.
How to Open Champagne Without Losing a Drop
Keep it cold, hold the cork, turn the bottle. The sommelier’s quiet method for opening Champagne, plus how to pour it, fix a stuck cork and which bottles to practise on.
Cell-Cultured Milk Takes Its First Step Toward Butter and Cheese
Dairy trader Hoogwegt takes its first batch of Opalia’s cell-cultured milk for cheese and butter trials, as Senara expands to Maastricht.
Non-Alcoholic Wine That Isn’t Grape Juice: The 2026 Test
Sparkling wins, whites are close, reds still struggle. The test a dealcoholised bottle has to pass, and the producers whose wines pass it this year.
Cultivated Duck for Foie Gras Wins Board Approval in Australia and New Zealand
Australia and New Zealand’s food regulator has approved Gourmey’s cultivated duck for foie gras and pâté, pending a ministerial review.
Sherry Is the Best-Value Wine in the World. Here’s Where to Start
Decades of ageing for the price of a weeknight red. A sherry wine guide to the six styles, how the solera works, and seven bottles to open first.
Animal-Free Casein Clears FDA Review, Bringing Cow-Free Cheese Closer
Formo and Those Vegan Cowboys say the FDA has cleared their animal-free casein for use in cheese. What the milestone means for chefs and diners.
Cheese Board Wine Pairing: Five Cheeses, Five Bottles, One Board
Build the board around five cheese styles, pour the bottle each one wants, and keep one wine on the table that handles all of them.
Is Lab-Grown Chocolate Real? Where Cell-Cultured Cocoa Stands in 2026
Cell-cultured cocoa has reached U.S. pastry kitchens. Where to find lab-grown chocolate, how it tastes, and whether it is in your candy.
The Best Wine Glasses in 2026: What Sommeliers Actually Use
Forget the twelve-shape sets. The best wine glasses in 2026 are universal stems, and the ones restaurants trust come from a short list of makers.
Does Wine Go Bad? How to Tell Before You Pour
Wine spoils in four recognisable ways, and none of them will hurt you. Here is how to read the cork, the colour and the first sniff.
Chianti Classico vs Chianti: What the Black Rooster Means
Chianti Classico and Chianti are separate appellations with separate maps and rules. What the black rooster guarantees, what it does not, and six bottles to prove it.
Fireside Spirits: Armagnac, Cognac and Sherry-Cask Whisky for the Long Nights
Armagnac, Cognac and sherry-cask single malts for the long nights: producers to know, how to serve them and what to pair by the fire.
Six Bottles for Autumn: The Santé Tasting Edit
Six bottles for an autumn wine tasting at home, from sparkling to sweet, with how to host it, the tasting order and what to look for.
