A green bottle start to the Let’s talk about… year

Liz Sagues shares details on what members can look forward to in the first Let's talk about... sessions for this calendar year. She also looks back at Jancis Robinson MW's hotly-attended session on the importance of bottle weights, which kicked off the year's talks in early January, as well as Randy Caparoso's recent session on the old vines of Lodi. Such is Jancis Robinson's determination to pro...
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A rebel among the hills

Caroline Gilby MW revels in Rebula, the golden grape that encapsulates the terroir of Brda/Collio and appears to be coping well with challenges of climate change. Somehow, I seem to have become a bit of an evangelist for obscure grapes from Central and Eastern Europe, and one of my favourites is the golden grape called Rebula in Slovenia and Ribolla Gialla in Italy. A recent trip to the Brda Home...
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Advances in Armenian fizz well worth the wait

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Reflections on the epic transformation of Malbec with Antonio Morescalchi

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Merano’s vinous festivities measure up 

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Awe-inspiring Alto Adige

Filippo Magnani revels in the region that’s an Alpine paradise for wine lovers and outdoor enthusiasts alike. This September, I participated in the fourth edition of the Alto Adige Wine Summit. This rather new event is the largest of its kind that focuses on Alto Adige wines and has already drawn significant international attention. Organized by the Alto Adige Wine Consortium, the event hosted 97...
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Leaf roll, mealy bugs and more to come

Liz Sagues discovers the fascinating world of leaf roll virus and what Nic van Aarde, winemaker at Oldenburg Estate in Stellenbosch, and his colleagues are doing to combat it in a recent Let's talk about... session. She also looks forward at what's to come in 2024, and highlights some gems from 2023. The Circle's penultimate online presentation in 2023 answered a question that has long puzzled ma...
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Meet the Member: Alan Tardi

James Beard Award-winning wine writer Alan Tardi shares his fascinating story of how he moved on from being a dish washer at a restaurant in New York to opening a wine school in this interview with Amanda Barnes. He explains why, despite training in French cuisine, it was Italy that blew his mind, and shares his love affair with the wine country ever since.   How did you get into wine?  ...
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