Wine Dharma – Wine Dharma

Calf-brain ravioli, Rauris venison and immaculate Backhendl give this family-run Pinzgau hotel restaurant a surprisingly adventurous Alpine soul

Handmade tajarin, agnolotti del plin, Fassona beef and slow-cooked brasato keep Piedmontese tradition alive at this crowded little Alba osteria

Did you know one Portuguese mountain hides Moorish walls, royal palaces, underground initiation wells and Europe’s pioneering Romantic landscape

Mourvèdre delivers blackberry, pepper, herbs, tannin and serious ageing potential from Bandol, Jumilla, Yecla and Australia

Salty, firm and deeply savoury, Kefalotyri reveals the harder side of Greek cheesemaking, from saganaki to aged sheep-and-goat wheels.

Crisp phyllo, spinach, feta and fresh herbs define authentic spanakopita, but moisture control and layering decide whether the Greek pie...

Cannonau di Sardegna turns Grenache into a distinctly Sardinian red of cherry, herbs, warmth, granite and Mediterranean depth

Crémant de Limoux combines Chardonnay, Chenin, altitude and traditional-method ageing into one of France’s smartest sparkling-wine buys.

Vinho Verde ranges from light, citrusy whites to serious Alvarinho and age-worthy Loureiro shaped by Atlantic rain and granite soils.

Pouilly-Fuissé turns Chardonnay, limestone slopes and southern Burgundy sunshine into ripe, mineral whites with surprising depth and longevity.