2025年1月4日 · So what happened to wine in 2024? In a word: weather, lots of it and rarely following established patterns. A slightly shorter version of this article is published by the Financial Times. Above, threatening clouds above Clos du Gravillas in the Minervois.

2024年11月3日 · The menu, on Wednesday 23 October, day three of the restaurant’s existence, was modern Irish in its brevity and content. It read: soda bread (£6); radishes and butter (£7); potage Crécy (carrot soup £8); Dublin Coddle (£20); guinea fowl and wood-pigeon pie (£40); roast guinea fowl (£26); green salad (£6); Irish cheeses (£14); …

2010年2月6日 · Explore wine ratings, reviews, and news by the Jancis Robinson editorial team. Discover expert insights, grape varieties, wine regions, and more.

2025年1月7日 · Our scores Below is a rough guide to what our numbers mean. Although we are not very comfortable with scoring wines because it is so difficult to encapsulate a wine's qualities in a single score, we do realise how useful scores are for …

2025年1月9日 · 15,361+ featured articles 272,331+ wine reviews Maps from The World Atlas of Wine, 8th edition (RRP £50) ; The Oxford Companion to Wine, 5th edition (RRP £50) ; Members’ forum; Commercial use of our Tasting Notes

Vintages. Growing seasons vary enormously from year to year. Here's your free guide to the most relevant vintages in the most significant regions. We think these brief descriptions are more useful than a numerical score.

2024年11月4日 · 15,361+ featured articles 272,331+ wine reviews Maps from The World Atlas of Wine, 8th edition (RRP £50) ; The Oxford Companion to Wine, 5th edition (RRP £50) ; Members’ forum; Commercial use of our Tasting Notes

2024年10月3日 · Joséphine Duffau-Lagarrosse is the winemaker at St-Émilion's Château Beauséjour, taking the reins as co-director with Prisca Courtin-Clarins in April 2021.Here, in the third of this series we're doing in conjunction with Bordeaux Index, …

Nick, he who must be obeyed, is Mr Jancis Robinson and the Financial Times restaurant critic 1989-2022, super-chef, and food service consultant to all manner of arts organisations and developments. His book The Art of the Restaurateur was voted a Book of the Year in 2012 by The Economist and his second book On the Menu about restaurant menus was published in 2016.

2023 A challenging vintage. Late spring and early summer were wet and fungal pressure was high. A heatwave followed with 10 days at more than 40 °C (104 °F) creating issues with sunburn and shrivel.