Articles by Barry Smith
The last 20 years has seen the growth of impressive reds and whites in this sweltering region
Why should we still favour cork as a closure?
What does it mean to be an expert, and who are the monolithic public set up in opposition to them?
"Whatever producers and sommeliers mean by gunflint in a Sancerre, or oyster shells in a Chablis, it is not the terroir they are tasting"
©Tracy Ducasse, Wikimedia Commons Click here to read more from our November 2016 issue When was the last time you were asked to guess what the wine was in your glass? Anyone who professes some...
©Tomas Castelazo Just a couple of weeks after the unsuccessful coup attempt against Recep Tayyip Erdogan’s government and at a time when he has imposed greater restrictions on the sale of...
©Veronique Pagnier, Wikimedia Commons How important is the sense of smell to our experience of wines? We know that a large part of what we call taste is in fact due to smell. The tongue’s...
"It is getting easier to taste trophy bottles"
"The signs of optimism begin at Athens airport, where two wine bars have opened"