Franciacorta: For those in the know
A wine of real style and plenty of ambition...
Magazine: February 2018 Issue
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An aperitif for anytime: Vermouth di Torino
Vermouth is undergoing a revival...
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Top-tier Prosecco: Wines pushing the boundaries
See Richard Baudains' top 'rive' Prosecco wines...
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Under the radar: 12 unsung heroes of Italy
Italian wines that deserve more recognition...
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Great value Italian wines made by cooperatives
Simon Reilly highlights the names you need to know
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What has Gran Selezione done for Chianti?
Four years on from the first release of Chianti Classico’s top-tier Gran Selezione wines, Monty Waldin assesses the ongoing debate around the classification
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The making of Montalcino
Should Brunello be made more like a Burgundy or a Bordeaux?
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Northern Rhône reds 2015: Panel tasting results
See the ratings from this excellent vintage...
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30 great New World buys under £30
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Amarone: a buyer’s guide
Opening a bottle of Amarone is always a treat...
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The cru-isation of Barolo
The trend towards ‘cru’ bottlings in Barolo is a thorny issue. Michaela Morris explores the background to the designation of areas (MGA) in 2010, and finds that while most producers favour cru wines, there are reservations
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Aglianico in Campania
Susan Hulme MW argues that Aglianico finds its best expression in Southern Italy's Campania...
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My dream dozen: Italian whites
See Tom Hyland's 12 all-time favourite dry white wines from the regions across Italy...
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Decanter/Hine International Restaurant of the Year 2017: Babel, Budapest
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Decanter/Hine UK Restaurant of the Year 2017: Ynyshir, Machynlleth
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Producer profile: Gravner
Not one for doing things in half-measures...
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Italy's top Pinot Noirs
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New Zealand Chardonnay: Panel tasting results
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Andrew Jefford - ‘We tasted, against “control” magnums buried alongside the casks’
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Steven Spurrier's fine wine world
Decanter’s long-standing consultant editor and 2017 Decanter Man of the Year hand-picks fine wines for drinking now and recommends others to lay down
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The rise of Carignan
A once-scorned Mediterranean grape is being reborn as a fine wine, with classy cuvées emerging from Spain and France, discovers Miquel Hudin
