Restaurateur Rakshay Dhariwal pours the Pistola while talking Andrew Catchpole through the birth of his Indian agave range.
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Amid all the 2025 reviews and 2026 predictions that are inevitably knocking around the wine world right now, it’s hard to find much by way of positivity. Default pessimism is understandable. Few wine businesses reported anything but a very challenging climate last year – and not many are holding out hope of a radical shift in fortunes over the next 12 months.
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Jason Millar makes the case for the New York State’s often overlooked but versatile and fresh offerings.
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2025 feels like one of those years many will have despatched with a loud “Good riddance”. It was undoubtedly tough for millions, the packed bars and restaurants of London and other urban centres notwithstanding. Its legacy suggests 2026 will be another marathon hill climb.
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Isa Bal, sommelier, restaurateur and co-chair of Harpers Sommelier Wine Awards, talks wine and wisdom with Harpers.
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Paragon Brands’ Chris Jones on the reality of schemes such as EPR and DRS for challenger brands and consumers.
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Speaking to Harpers at the Madeira Wine Experience in London, leading Portuguese importer Raymond Reynolds explains why perception of these fantastic wines is on the up.
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If you are as old as I am, or you have parents who regale you with tales of their youth, you will be familiar with the time when retailers aimed to keep prices stable throughout the year – except for the annual sales in January. We looked forward to these as a special event. With genuine bargains to be had there was a feeling of excitement and the chance to get true value.
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Andrew Catchpole catches up with Tasha Iny, recently appointed champion of all things tequila and mezcal at world-leading category driver Proximo.
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As an 18-year-old student in the United States, I took a course in the humanities. One of the books we used was called Learning to Look by Joshua C. Taylor. Its subject was the visual arts rather than wine, but I was reminded of the title by an event I attended recently at the French Institute in London. In a fascinating discussion with the philosopher Barry Smith, the French colour designer Florence de La Rivière talked about her stimulating new book, L’Oeil du Vin (The Look of Wine).
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A friend of mine who loves northern Rhône Syrah recently bemoaned the lack of similar options. It was a fair point. Although Syrah is widely planted globally, the cooler and spicier northern Rhône style is surprisingly hard to find elsewhere.
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Assume you are the producer or distributor of a new wine. You think the wine looks great, tastes even better and offers terrific value. You want it to sell well to its target market for many years. What do you think is the essential factor to make this dream become reality?
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In conversation with Jancis Robinson MW at the opening of the Old Vine Conference in Napa, legendary Californian winemaker Paul Draper explains his lifelong affection for old vines
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Kathy Caton MBE talks to Oliver Catchpole about selling the ‘spirit of Brighton’.
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Vanessa Stoltz, restaurant manager and head sommelier, Restaurant Pine, speaks to Oliver Catchpole about what it takes to run a sustainable wine list
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Paul Morgan, co-owner of Hove’s outstanding Fourth & Church wine bar, explains his preference for gentle introduction and guidance over hard dogma when it comes to more ‘natural’-leaning wine.
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Burgundy was the big winner of the recent 67 Pall Mall Fine Wine Trends Report, compiled by yours truly to mark the London club’s 10th anniversary. Not only does the region dominate sales in the SW1 enclave, selling 37% more than second-place Champagne in an average month, but it led the top 10 wines which members expect to buy (even) more of in the coming decade.
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Speaking to Harpers after the supermarket’s recent tasting, Victoria Anderson highlights the wines that have caught her buying eye, including more off-piste varieties and styles.
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From sailing teacher to distiller, Angus Lugsdin talks Andrew Catchpole through the odyssey that led to today’s much-loved spirit of Salcombe.
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Having just opened Pintxito, his first Basque-inspired eatery, Spanish wine champion Richard Bigg talks Chris Losh through his journey in vino.
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