Château Angelus is now the cream of the crop in Saint-Émilion after having been promoted from a Premier Grand Cru classé B to classé A status late last year. Stephanie de Bouard de Laforest, the estate’s deputy managing director, shares her thoughts on the new rank.
Grower champagne maker, Alexandre Penet, shares on how he intends to win more drinkers over to his side with his low dosage bubblies.
A vineyard is just like the human body: you build its immunity through a healthy diet, and not medication, says biodynamic winemaker Thibault Liger-Belair.
Looking for a place to hang out after work? We highlight two Japanese bars to visit this month—KUMO Sake & Whisky bar and The Horse’s Mouth.
If you are taking bar legend Charles Schumann out for drinks in town, pick the quiet joints. Watering holes with deejays annoy him.
Mosel-based winemaker Ernst Loosen has battled old dogmas and proven his critics wrong by making award-winning wines.
From exporting French cuisine globally to embracing Parisian produce, chef Yannick Alléno is a tireless ambassador of his country’s gastronomy.
A winemaker by day (and weekends) and a criminal judge by night, George Shinas, shares how the cheeky names behind his wines came about and why drought can be a good thing for his vines.
François and Louis Mitjavile show that intuition and gumption are what it takes to stand out in the crowded world of Bordeaux winemaking.
If you recognise the name Vasco Rossi, then you know your international rock and roll stars. Rossi is Italy’s answer to Bon Jovi. Named after the Italian singer-songwriter, Sydney’s latest watering hole, Vasco, isn’t a singular tribute to this rock star but more of a general homage to the who’s who in the rock and roll pantheon.
