The modern world changes fast. In the past decade, we have gone from a situation of blithely choking on carbon monoxide from second-hand smoke every time we enter a pub or restaurant to a virtual ghettoisation of cigarettes. Before the ban most people would have thought this inconceivable. But it happened.
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Champagne’s lesser-known cousin has its work cut out to stand out in the UK, where it is but a drop in an ocean of sparkling wine. It’s up for the challenge though, finds Jo Gilbert
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The younger generation is drinking less and spending less time in bars, but demanding more. Jo Gilbert finds out how bars can box clever.
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An anchor point in the calendar of the wine industry, the industry is busy gearing up for this year’s Prowein, a special 25th anniversary edition of the wine and spirits trade fair.
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There is a point on every trip, once travel fatigue has passed and the daily rhythm of tasting, talking and tucker becomes the norm, when a borrowed moment of freedom over a bottle of wine captures the spirit of the tour. During a recent indie merchant buyers trip to Australia this came in the refreshingly left-field shape of a magnum of Brash Higgins Zibibbo, providing a rather early sundowner in the leafy garden of the McLaren Vale Motel, as the group relaxed ahead of a big tasting and dinner.
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Thanks to two key trade deals, Japan has increased its reach to a billion people so far in 2019. Jo Gilbert looks at the knock-on effect for the country’s drinkable exports
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With rum in ascendancy, Harpers’ Think Rum panel debated how best to educate both trade and consumer as to the diversity and versatility of the category
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A no-deal Brexit will deliver import chaos and a significant added cost burden to the UK trade. Andrew Catchpole reports
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In what can only be described as turbulent times for the industry – marred by everything from a looming Brexit to duty hikes, staff shortages alongside wage increases and a significant drop in Britain’s core wine drinkers – the trade is facing an uphill struggle with good news stories few and far between.
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This year marks 100 years since the birth of the new king of the cocktail world. Named after a thirsty Count who requested gin rather than soda water to be added to his favourite tipple, the negroni has played the long game, delighting drinkers with simple balance of Campari, sweet Italian vermouth, and of course, the juniper-based spirit. Today, it is number one cocktail served with gin – even more popular than the martini.
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The UK market continues to be the shop window for the world of wine, with the on-trade driving premium sales.
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Sceptics have long argued that sustainable business practices are a drag on competitiveness. But, as Andrew Catchpole reports, one UK wine company is proving them wrong
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Food compatibility and top-quality wines have made Austria a secret weapon for sommeliers wanting to impress their guests. Jo Gilbert looks at which varieties, regions and styles head their lists.
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The launch of a new trading platform for the drinks trade promises to disrupt existing business models. Jo Gilbert investigates
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Turkey’s indigenous varieties offer a wealth of options to explore. Peter McCombie MW takes the country’s temperature
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Value for money and a wealth of styles is making up for the lack of a stand-out varietal star in Portugal. Charles Metcalfe reports
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Harpers partnered with Wines Direct to bring you this original survey, comparing UK consumer attitudes and purchasing habits with regard to French wines between 2014 and 2019.
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Innovations in wine closures are coming thick and fast, driven by sustainability, convenience and quality control. Lisa Riley investigates their impact
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Counting Daphne’s, Scott’s, Sexy Fish, Caprice, the fast-growing Ivy Collection, J. Sheeky and Harry’s Bar among its swish restaurants and watering holes, Caprice Holdings can be seen as something of a barometer for trends sweeping through the premium on-trade. And the same can be said of the drinks offer, which morphs from cool cocktails to fine wines – and everything in between – across the various brands and estates.
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An old timbered barn in the heart of the rustic, misty Bas Armagnac region is perhaps the last place you’d expect to find a pop-up cocktail bar, let alone one that could pass muster in the hipper quarters of New York or London. But shakers are shaking, drinks being dispensed, with the artfully tattooed bar guru Luis Inchaurraga of Madrid Mixology mixing up a host of fabulous Armagnac-based drinks.
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