On 20th August we blogged about latest Japanese research that seemingly proved that it’s the iron content in wine, rather than its colour, that causes the problems with fish. On Monday night, at our Fine Wine with Fish courses, we put that theory to the test. You can download a full report about the evening,

Well it’s been a week but slowly and surely the memories of my “jazzy” Hawaiian shorts and Binging beach in Bali have subsided and it’s back to work as usual.  With most of trade taking August off, it is usually fairly quiet this time of year. After hurricane 2009 EP, there was debris scattered everywhere

Wine is a product of its environment, and if one had to choose a region to show just that then the Alto Adige, on Italy’s northern border with Austria, would be a prime example. It’s also one of the reasons why I love what I do: drawing on geology, climate, history, oenology, politics and markets

Rest assured I’m not about to tell you how the Piemontese wines of 2010 taste before they’ve been made…although, and call me ‘nebbiolonuts', has anyone else noticed the similarity between vintages over the past four decades, eg. ‘09/'99/'89/'79 etc..? Only ‘81,'82, ‘91 and ‘04 appear to buck the trend radically… But wh...

Latest research has shed light onto why some red wines do work with fish, dispelling the old adage of ‘white with fish’. Scientists in Japan have reported the first explanation which challenges this widely known rule of thumb for food and wine matching – a theory which we will be putting to the test in

The idea was as immediately appealing as it was self-evidently indulgent, namely to conduct an ‘experiment’ to assess the on-going impact of altitude on the taste and flavour of Champagne. And we are not talking 35,000 feet here, and the effects of cabin pressure and recycled air of a dubious nature. On the contrary, we

It’s not easy to find Cascina Fontana. True, there are two signs showing you the way: one’s ten metres from his front gate; the other’s at the gate itself. But then perhaps it’s no coincidence to find (or not) that the Fontana cantina’s off the beaten track, tucked away in the sleepy enclave of Perno,

Well that was that then. Time for the beach and a mojito… 2009 Bordeaux En Primeur is done. It’s already interesting to read the views of merchants, critics, negociants and pretty much anyone with an opinion, on what has taken place over the last few months. So what the heck, this is my two bob's

As I sit back here in shanghai looking out over a drizzly, muggy, polluted skyline I find it hard to believe that only a few weeks ago my girlfriend and I were ciao-ing our way through the outrageously scenic Tuscan and Umbrian countryside. Blue sky, fresh air and even fresher pasta seem like another life

A very warm week in Tuscany in July with our Italian Buyer, David Berry-Green, recently, was both informative and enlightening. A swift drive in David’s Alfa Romeo Brera down the motorway from Pisa Airport on Monday, took us straight to the excellent Tenuta di Valgiano in the Colline Lucchesi. Valgiano are considered the best producers in

Time for a glass of champagne rather than Burgundy – in order to celebrate Burgundy! My book on the vineyards and vignerons of Burgundy, titled ‘Inside Burgundy’ – we resisted the temptation to go with ‘The Sex Life of Burgundy’, though it is certainly true that gaining an understanding of the human relationships among the

Initial impressions of wine regions can often disappoint: arrival at a non-descript airport followed by a drive across a bleak light industrial landscape until hills loom into view on the horizon and vines are finally spotted. My first visit to Alsace was no exception, the drive from Basel airport across the border towards Colmar memorable

What an honour and a pleasure it was to welcome Rick Kinzbrunner, the creator of Giaconda surely one of Australia’s finest wines, back to Piedmont five years after his last visit. The seed was sown for this brief three day tour when Rick came to Berrys last year to host a dinner. Mention of my

We had a bit of a treat last week when we celebrated the 900th anniversary of the extraordinary vineyard called Clos Blanc de Vougeot. It is well known how the monks of Cîteaux, having established their new monastery in 1098, started to plant up what is now the Clos de Vougeot from 1110. Fewer people

Following on from our very successful Bordeaux 2009 tasting in London last Monday, Emmanuel Cruse from Ch. d'Issan (Margaux's oldest chAsteau, no less) came in to give us a taste of some of his vibrant, floral back-vintages and explain to us a little about the history of this beautiful estate.

The World Cup is over and Spain now reign supreme as masters of the soccer universe. But equally importantly, many congratulations to Richard Taylor who won Berrys’ Wine World cup with ‘Team RT’! His reward for this great honour? A case of wine so fantastic that it inspired thousands of people (including our Chairman, Simon Berry,

Located nearly 500 miles west of Casablanca, basking in gentle Atlantic currents (not so gentle during the recent floods) Madeira is a small volcanic island, beloved of the so-called silver tourists and of course of those who appreciate the very finest of fine fortified wines. I, for a few more years at least,  fall only

It’s been the most hectic, frantic and let’s face facts, bonkers three weeks of my 22 years in the wine business. Seventeen hours-a-day of what seemed like stratospheric prices that we shouldn't buy at one minute, that then sell out in an hour…….I've never seen anything like it.   So is this insanity that’s all going to...

Some have called it revolutionary and others have even gone so far as to say magical, but one thing is for sure the new iPad from Apple is perfect for navigating the new free Berrys’ Fine Wine App. Wine and technology geeks can tap into our vinous knowledge and the shiny iPad’s magical multi-touch screen makes

This beautiful weather has seen endless garden gatherings over the last few weeks.  But, we’ve noticed today’s barbecue parties are more sophisticated than ever before. Burnt-yet-raw chicken drumsticks have been replaced by dishes like char-grilled sea bass and Halloumi cheese kebabs. And of course, such delicious fare deserves the right wine to ac...