Vines

Schioppettino: The Friulian Red Grape That Came Back from Near Extinction

Schioppettino combines red berries, black pepper, herbs and freshness in one of Friuli’s most distinctive and age-worthy native reds.

Mourvèdre, Monastrell or Mataro? One Grape Across Three Wine Cultures

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

Twenty-Seven Soils in Seven Kilometres: Why Bolgheri Is More Than a Cabernet Style

Bolgheri turned a windswept Tuscan coast into Cabernet country, producing structured, polished reds with remarkable Mediterranean freshness.

Vernaccia Di San Gimignano Wine Guide

Everything you need to know about Vernaccia di San Gimignano: the best Tuscan white wine

Strawberry, Herbs and Fine Tannins: Why Cinsault Fits the New Era of Red Wine

Cinsault trades brute force for strawberry, herbs, flowers and supple tannins, thriving from Provence to South Africa’s old vineyards

Cahors vs Mendoza: Two Completely Different Ways to Understand Malbec

Malbec changes dramatically between limestone Cahors and high-altitude Mendoza, moving from violet, graphite and firm tannins to plush black fruit...

Viognier: The Complete Guide to Condrieu’s Apricot-Scented White Grape

Viognier can smell almost indecently ripe—apricot, peach, honeysuckle and spice—but the finest Condrieu balances perfume with dry, savoury tension.

What Is Merlot? Pomerol, Tuscany, Napa and the Grape Behind Some of the World’s Greatest Reds

Merlot can be plush, earthy, herbal or monumental: from clay-rich Pomerol to Bolgheri and Napa, this grape changes dramatically with climate and cellar choices.

What Is Barbera? From Everyday Piedmont Red to Serious Single-Vineyard Wine

Once Piedmont’s everyday red, Barbera now ranges from juicy cherry-driven bottles to serious single-vineyard wines shaped by limestone, old vines...

What Is Zibibbo? From Dry Sicilian Whites to Passito di Pantelleria

All you need to know about Zibibbo, the legendary sweet wine of Pantelleria, made with Muscat of Alexandria