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Justin Keay discovers some unknown suprises at last month's Go West tasting

Justin Keay weighs in on last month's Go West tasting and overwhelmingly urges the trade to "Go West, young man!"

Harpers choice: April 2015

Domaine Gagey Monthéalie 2010; Griset Sauvignon Gris Rosé 2014; Monkey 47 Schwarzwald Gin

Premium Spirits Round table: Defining premium spirits

Artisanal spirits may be all the rage, but, at a recently hosted roundtable, a panel of leading buyers and producers debated whether that meant they were premium.

Q&A: Chris Tomlinson, Tirril Brewery

Former pub owner turned brewer and distiller Chris Tomlinson of Tirril Brewery talks to Helen Arnold about the launch of Cumbria's first single malt whisky - the only malt in Britain made using a beer recipe

Guillaume Deglise, Vinexpo CEO: Despite US wine market growth, UK is still powerful

When I announced in London recently that the USA was the world's biggest wine consumer and that the Chinese are tipped to drink more red wine than anyone else, it was clearly unexpected news for many.

Q&A: Damian Clarke of Freixenet's UK says his past work with FMCGs is helping to build stronger brands in wine trade

After a career spanning many leading grocery brands, Freixenet's UK boss Damian Clarke explains how his classic FMCG training is paying dividends in sparkling wine in the UK.

Q&A: Andrea D'Ercole, Ipsum Vinoteca

Andrea D'Ercole has been importing Italian wine and food for the on-trade since 2003. Nigel Huddleston asks him why now was the right time to launch his own wine bar at Ipsum Vinoteca in Leeds

Q&A: Christian Seely of AXA Millésimes talks En Primeur

Since 2000, Christian Seely has successfully led AXA Millésimes alongside such wine estates as Château Suduiraut, Pichon-Longueville and La Tour Pibran. Now, all his attention is focused on the 2014 en primeur.

The Smith Report: Why social media participation for wine brands is increasingly more important

The ongoing battle for the return on investment from social media is about to get a bit more complicated with the Google and Twitter partnership.

Interview: Why Paul Symington is set on ensuring a healthy future for Port wine

If the Port industry shares the same ambition and drive for its future as producer Paul Symington, then that future is healthy indeed

Fortified wines see sales declining, but there are still opportunties for the category

Despite declining volumes, there are still ample opportunities for growth and innovation within the fortified wine category.

Q&A: David Cox, chief executive, The Benevolent

"Despite being in existence for 129 years, I am acutely aware that there are many people within the drinks trade that do not actually know that there is a trade charity there to support and help them. And even if they did know about The Benevolent, we found that many myths and misconceptions exist about who we help and how we help."

The Dorchester: a quality grilling

The Dorchester's flagship restaurant has had something of a makeover. Douglas Blyde heads to the 'perfect hotel' to investigate

Pierre Gagnaire: the chef other chefs want to be

oplePierre Gagnaire is one of the most admired and successful chefs in the world. James Steen talks to him about the Beatles, Beaujolais and the three Michelin stars he has held for nearly 20 years

Le Vignoble on bringing award winning retailing to the south west

Le Vignoble in Plymouth is a buzzy wine boutique and lounge keen to educate its consumers and turn them into life-long wine connoisseurs

Old Bridge Hotel turns to wine retailing to build success

When Huntingdon's Old Bridge Hotel launched its own wine shop, the idea seemed something of a folly. But, as Glynn Davis finds, it has been a runaway success

Riecine: Bringing a touch of Englishness to the Tuscan hills

The English have long beaten a path to the rolling hills of Tuscany for their holidays. Twenty-four years ago winemaker Sean O'Callaghan did just that - but he never left and has been making wines at Riecine winery ever since

Guy Woodward: Takes a look at the Cognac conundrum

I can count on the fingers of one hand the number of times I've ordered Cognac. Like crystal meth and Bikram yoga, it's simply not something by which I've ever been tempted.

Richard Siddle: "I'd like to raise a glass to you all..."

When I joined Harpers eight years ago I have to admit I was very much an outsider joining the world of wine and spirits.