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THE INTERVIEW - MICHELE ZORZI

Published:  23 July, 2008

Michele Zorzi, Matre D', Venice Simplon-Orient-Express. Interview: Josie Butchart

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THE INTERVIEW - CHRIS VAN TATENHOVE

Published:  23 July, 2008

Chris Van Tatenhove, Operations director, Greenwich Inc (including Bar Du Muse). Interview: Josie Butchart

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THE INTERVIEW - DAN TOWNSEND

Published:  23 July, 2008

Dan Townsend, Managing director, Matthew Clark Wholesale, Bristol. Interview: David Williams

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ASSET MANAGEMENT

Published:  23 July, 2008

With a single drinks trade recruitment agency listing between 20,000-100,000 potential job-hoppers on its books, staff loyalty has never looked so suspect. So what measures are retail companies taking to train, motivate and reward key employees - and keep them out of the clutches of their rivals? Joanne Simon talks to the trade's hirers and firers

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FIZZING ON ALL FRONTS

Published:  23 July, 2008

Perceived by many as an aperitif, Champagne has not enjoyed as much success in restaurants and bars as many of the houses believe it deserves. James Aufenast looks at some of the measures being taken to improve Champagne's on-trade image

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THE INTERVIEW - ALESSANDRO MARCHESAN

Published:  23 July, 2008
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SEEING THE FUNNY SIDE

Published:  23 July, 2008

With Red Nose Day 2005 just around the corner, Kevin Cahill, chief executive of Comic Relief and Wine Relief, talks to Anastasia Edwards about the charity's work

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UNEXPLORED NO LONGER

Published:  23 July, 2008

With quality improving, knowledge increasing among the UK trade and the country's trade arm targeting the UK, could Portugal's year of football, as it hosts the 2004 European Championship, also boost its vinous fortunes? Jack Hibberd reports

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HAPPY BIRTHDAY

Published:  23 July, 2008

When Harpers first made its own headlines, in August 1878, Benjamin Disraeli was Prime Minister, Edison had begun experimenting with the light bulb and the battle of Rorke's Drift was five months away. Joanne Simon looks back at the evolution of the magazine and the wine trade during Harpers' first 125 years.

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Clos in ranks

Published:  23 July, 2008

The aggression of producers in the New World and retailers in the Old is combining with currency fluctuations to threaten Burgundy's export success. Now, with a growing polarisation between the best of the region and the rest, there is a greater need than ever for consolidation. Neil Beckett reports on the shakeout

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EXTRAVAGANZA !

Published:  23 July, 2008

The 37th staging of Vinitaly, Italy's annual wine trade fair, is a major event for the world wine sector, and gives a key platform to Italian wines. Michle Shah outlines the new events, facilities and conferences pencilled in for 2003

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THE INTERVIEW - TIM KITCHENER-SMITH

Published:  23 July, 2008

Tim Kitchener-Smith, Wine buyer, Hush, Mayfair, London. Interview: Josie Butchart

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THE INTERVIEW - MARY PATERAS

Published:  23 July, 2008

Mary Pateras, Director, Eclectic Wines, London. Interview: Josie Butchart

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THE INTERVIEW - RACHEL BROOKER

Published:  23 July, 2008

Rachel Brooker, Wine supervisor, Quaglino's, London. Interview: Josie Butchart

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THE INTERVIEW - JANCIS ROBINSON MW OBE

Published:  23 July, 2008

Jancis Robinson MW OBE. Wine communicator. Interview: Josie Butchart

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THE INTERVIEW - DAVID HENDERSON

Published:  23 July, 2008

David Henderson, Proprietor, Henderson Wines, Edinburgh. Interview: Josie Butchart

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THE INTERVIEW - SIMON BAILE

Published:  23 July, 2008

Simon Baile. Owner, Ex-Cellar, London. Interview: Jack Hibberd

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THE INTERVIEW - JULES WRIGHT

Published:  23 July, 2008

Jules Wright, Director, The Wapping Project, London. Interview: Josie Butchart

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THE INTERVIEW - CHRIS SCOTT

Published:  23 July, 2008

Chris Scott, Director, ThirtyFifty Ltd, Twickenham, London. Interview: Josie Butchart

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HOW TO GET AHEAD IN TASTING

Published:  23 July, 2008

Tastings are the social and professional lifeblood of the wine trade, where wines are discovered, contacts made and opinions formed. But how do you ensure that an event goes to plan? David Williams talks to event supervisors to find out how to put on a successful tasting, and how to avoid a disaster

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