Bring back brandy

The dark spirit has fallen out of fashion when it comes to cocktails, but there are many reasons to reconsider brandy as a mixing ingredient. Jacopo Mazzeo reports.

SA: When more is less

With South Africa’s wine industry enduring many challenges, including oversupply, we speak to leading producers and importers/buyers to assess how these will affect the country’s position in key markets, such as the UK. By Andrew Catchpole.

Mind the gap

In a drinks world dominated by pale-pink rosé, sweet Italian fizz and a glut of Argentinian Malbec, businesses have to find a sweet spot between pushing the wine category forwards while catering to popular consumer tastes. It’s a delicate balance, says Jo Gilbert.

On-trade is still king for cocktails

Following a tough year of on-and-off lockdowns, consumers across England celebrated the reopening of the on-trade by splashing out on much-missed cocktails, with CGA recording a wave of interest in the popular drinks as consumers sought high-tempo occasions when going out finally returned to the menu. 

Picking up with The Drop

Blending nationwide delivery app, wine bars that retail and ambitious franchisee model, The Drop is taking hybrid to the next level. Andrew Catchpole reports.

'Experience-first' reopening: How hospitality came back with a bang

Since July’s fuller reopening of the on-trade, UK venues are determined to come back with a bang in order to coax punters away from well-stocked home bars. Jo Gilbert takes flight into the new world of ‘experience first’ hospitality

Unsustainable future

Following the successful lobbying of government to ditch the much-derided and unnecessary VI-1 forms for wine imports, trade voices are gearing up for another battle, this time concerning organic wines.

On-trade reopening: Limited freedom

Staycations: mixed reactions to summer boom

The UK’s regions are enjoying a burst of attention with staycationers going in search of the British sun. It’s a shame venues can’t get the staff, says Jo Gilbert.

‘Pingdemic’ brings more pain

Pandemic restrictions may have been lifted, but for hospitality businesses desperate to welcome punters back, a new challenge is thwarting their ambitions. Lisa Riley reports

Exploring alternative premium whites

Modern food and lifestyle choices often naturally lend themselves to white wine, but is the trade doing enough to encourage consumers to trade up and seek out premium choices beyond the usual suspects? In a world where reds often hold top spot, Andrew Catchpole invited a panel to discuss how to better capitalise on and communicate the USPs of alternative higher-end whites, to inspire and broaden consumers’ repertoire, to the benefit of both trade and punter alike. DO Rías Baixas provided the sponsorship and wines in order to whet appetites for the session.

Selling independence

With on-trade reopening still disrupted, Andrew Catchpole assesses the impact and opportunities for indies’ wholesale operations.

Premium spirits: Paying the price of lockdown

Adding A Splash Of Italian Style

With sparkling driving growth in the UK, Harpers partnered with Consorzio Franciacorta to explore the role that Italy’s premier sparkling wine can play in furthering that lift. James Lawrence reports

Australian wine exports: where do they go from here?

Tyson Stelzer looks at the ramifications of China’s extreme tariffs on Australian wine exports.

Wine: A circular sensation?

Having hosted the ‘Can wine be part of the circular economy?’ debate at the London Wine Fair, Jamie Goode reports back on the sustainability issues in wine packaging.

Reinventing modern wine co-ops

David Kermode charts the growth in flexibility and services offered by leading modern co-ops, and finds those opting for quality over quantity the most secure in their future.

France's great digital shift

A new breed of French digital-solution companies is helping the country’s producers embrace online. Jo Gilbert reports

Room to work from home

As working from home practices become more ingrained, it looks like they will become part of a long-term culture shift, says Jo Gilbert.

Ageism in hospitality

Staff shortages in the hospitality industry have reached alarming levels, but will employers relax their natural tendency to favour younger workers and take on older people instead?