Inside Decanter magazine this month: The world’s greatest winemakers, Argentina’s best blends, when you should lay down Champagne plus free Bordeaux supplement.
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Decanter Magazine July issue 2015 Contents:
- The winemakers’ winemakers:We asked the world’s leading winemakers which of their peers they most admired. From 133 responses, the top 15 are profiled here…
- Chile: going back to the future:Peter Richards MW looks at how history has played a part in reshaping the country’s future following the 2010 earthquake off Maule’s coast
- Portuguese whites to excite:Winemakers have been too modest for too long about their unique whites. Sarah Ahmed visits the key regions and names her top 22 wines
- Passion for Prosecco: Emily O’Hare and fellow wine experts reveal why they love this famous Italian sparkling wine and recommend their favourites to seek out
- Laying down Champagne: Michael Edwards examines which styles, vintages and bottle sizes of Champagne are best for ageing
- Producer profile: Georges Vernay: This pioneering Rhône estate known for its Condrieu is now making a name for its Syrahs, too. Matt Walls reports
- Argentinian Malbec 143 wines tasted; 4 Outstanding:A solid tasting, with producers choosing fruit purity and freshness over oak and extraction
- Red Graves 2012 62 wines tasted; 0 Outstanding:These didn’t dazzle our tasters, but there’s still value to be found in this underrated vintage
- Côte-Rôtie 2012 54 wines tasted; 1 Outstanding:With influences from Burgundy clear, young producers showed their mettle in this tasting
- Expert’s Choice: Australian alternative varietiesSarah Ahmed finds winemakers embracing a host of grapes beyond the usual Aussie suspects
- Travel: Prosecco & Venice:Gondolas, great wine and gourmet fare all in one trip. Fiona Sims reports
- Bordeaux guide 2015
- Bordeaux barometer:The jury is still out on 2014, but buyer interest in mature vintages and mid-priced châteaux is on the up, says Ella Lister
- Médoc 2005 tasting report:A decade on, Decanter reviews some of these benchmark wines, rewriting the form book in the process. John Stimpfig reports
- Changing face of Bordeaux:There are many reasons why estates change hands, but in the process does branding take priority over terroir? Stephen Brook reports
- Dream teams:Finding the right blend of people and personalities at an estate is key to making great wine, discovers Margaret Rand
- Unsung heroes: Big-name producers often get all the headlines, but Steven Spurrier highlights a few quiet achievers deserving of praise
- Regional profile: Margaux:Producers here are increasingly keen to adopt new technologies in both winery and vineyard, as James Lawther MW finds
- Chateau Margaux 200th anniversary:The first-growth estate unveils its new cellars, designed by architect Lord Norman Foster. Jane Anson takes a sneak peek
- Crus Bourgeois 2012: Extreme weather made this a tricky vintage, but Stephen Brook has picked out 30 of the best buys to drink now and cellar
- Top 10s: 1990, 2000, 2010: The past three vintages ending in a zero have been superlative. Stephen Brook dons his numerologist’s hat to find out why
- St-Emilion promotions: Away from the changes at the top of this classification, Panos Kakaviatos looks at the 16 new members elevated to grand cru classé
- Angélus & Pavie: a class above:Jane Anson looks at the different paths these two estates took to reach the pinnacle of the St-Emilion classification
- Bordeaux during World War II: Even during four years of Nazi occupation, Bordeaux produced wine – including one of the all-time great vintages, says Julian Hitner
- SOS: Save our Semillon:The grape produces both dry and sweet wines of greatness and longevity, so why are plantings declining? Ian D‘Agata reports
- Sauternes and Barsac with food: Bordeaux’s great sweet wines are inspiring chefs and sommeliers with their range of styles and dining versatility, finds Ian D‘Agata
- 23 wines under £25: Christelle Guibert scours the UK shelves to find great Bordeaux for everyday drinking
- Travel: Go Bordeaux. The region is boosting its tourist appeal with new and planned openings, says Jane Anson
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