The producers bringing change to Bordeaux
Five examples of innovation...
Andrew Jefford
Award-winning wine writer Andrew Jefford’s Monday column on Decanter.com
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Andrew Jefford: ‘Are there lessons for Bordeaux in Tuscany’s free thinking?’
What Bordeaux can learn from Tuscany...
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Andrew Jefford: ‘At that moment, it sunk in. Yes, the Sherry world has changed’
Exploring changes in the world of Sherry...
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Andrew Jefford: ‘Just go there. Look around. Stand in the landscape’
Exploring wine through travel...
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Andrew Jefford: ‘Is this California’s Mediterranean wine lab?’
Versatility in California...
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Andrew Jefford: ‘The suggestion: Different wines leave you in different altered states’
Do different wines possess different emotional watermarks...
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Andrew Jefford: ‘Barcelona declared a drought emergency on 1 February’
Andrew Jefford on the impact of drought in viticulture...
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Andrew Jefford: ‘Without the younger generation we’ll lose farming as it exists here’
Andrew Jefford on a new enterprise in Napa...
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Andrew Jefford: ‘Global warming appears to have lurched Bordeaux forward into a changed state’
The effect of reliably hot summers in Bordeaux...
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Andrew Jefford: ‘Biodynamically grown, artisanally crafted – and free of chemicals, of course. Not so’
Andrew Jefford on chemicals in wine...
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Andrew Jefford: ‘Serious wine glasses are intimidating: They’re a prelude to silence and endeavour’
Andrew Jefford on a lighthearted choice of wine glass...
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Andrew Jefford: ‘Places and origins build the architecture of scent, shape and flavour in a wine’
Place and origins are critical in wines...
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Andrew Jefford: ‘The wine was so refined and choice that I swallowed, greedily’
Adventures in Canada’s Prince Edward County, Pinot and beyond...
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Andrew Jefford: ‘Dirk’s an imaginer, an experimenter, a disruptor’
In tribute to Dirk Niepoort...
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Andrew Jefford: ‘Is there any duty on fine-wine producers to “be accessible” in some way?’
Does exclusivity mean exclusion?
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Revisiting Languedoc's Château d'Aussières
Languedoc's Château d'Aussières joins La Place de Bordeaux...
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Andrew Jefford: ‘Tight, taut severity won’t please the drinker if its grip on the wine never eases’
Andrew Jefford on whether to use ‘malo’ in increasingly hot vintages...
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Andrew Jefford: ‘What can you do? You just keep moving forward’
Andrew Jefford on the sheer commitment required to be a producer of quality wine in Syria...
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Andrew Jefford: ‘Corsica is a new exploration of Mediterranean wine identity’
Andrew Jefford on innovation in Corsica...
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Andrew Jefford: ‘Wine’s gladiators are then thrown to wine’s lions...’
The pressure of the Best Sommelier of the World competition...
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Andrew Jefford: ‘Yeast: it’s an upheaval, a revolution’
The unsung but indispensable role of yeast...
