Tim Atkin | Master of Wine

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18th May 2015

Guerrilla winemakers

by Matt Walls

One wine, in one place, for one year only. It's hard enough making wine in the same place each year, so as winemaking philosophies go it doesn’t get much more ambitious. But since graduating three years ago with degrees in winemaking Nick Jones... Read more

 

11th May 2015

To spray or not to spray?

by Tim Atkin

Thibault Liger-Belair is the last person you’d expect to see in a court of law. He’s friendly, respected and a supremely honest bloke who makes some of the best wines in Nuits Saint Georges as well as Moulin à Vent. And yet appear he will... Read more

 

10th May 2015

Anyone for red Chardonnay?

by The Secret Wine Merchant

There is no doubt that the Great British Public loves wine. After all, they’re regularly accused of abusing themselves with more than two glasses a night but it seems to be the one staple in life where the level of knowledge is at odds with... Read more

 

4th May 2015

Bordeaux 2014 - my methodology

by Ron Washam

Before the unveiling of my anxiously anticipated scores for 2014 Bordeaux (many of which fall between 90 and 98 points, and have pretty much been randomly assigned), I thought it might be appropriate to outline my methodology. The real question... Read more

 

27th Apr 2015

Should a wine speak for itself?

by Andrea Frost

The writer and humorist Fran Lebowitz once wrote that, “great people talk about ideas, average people talk about things, and small people talk about wine.” If there’s another culture’s custom that is more readily dismissed than winespeak... Read more

 

20th Apr 2015

Bitter believe it

by Matt Walls

In the UK we can be a bit prejudiced against flavoured wines and spirits. It’s not hard to see why if you look at the current proliferation of 'aromatised wine-based drinks' that are appearing on supermarket shelves. Most trumpet their ‘natural fruit flavours’, but rather than tasting of genuine strawberries, raspberries or peaches, all the ones I’ve tried have tasted like melted jelly sweets, diluted with water then poked with vodka. Most flavoured spirits aren’t much better. There are two kindred styles of flavoured wines and spirits however that have been criminally overlooked in the past that are starting to make a comeback. We’re even making some brilliant modern examples here in the UK. ... Read more

 

13th Apr 2015

Burgundy bids farewell to Anne-Claude Leflaive

by Tim Atkin

Anne-Claude Leflaive was sometimes described as one of Burgundy’s “grandes dames” but there was nothing aloof about the woman who ran the most famous white wine domaine in the Côte de Beaune. Relaxed, friendly, yet intensely focused,... Read more

 

6th Apr 2015

The five essential wine words

by Ron Washam

Most people are uncomfortable talking about wine. They think they lack the vocabulary to speak about it and, therefore, they sound stupid. They are correct. There is no subject that has people sounding so incredibly ignorant as often as wine,... Read more

 

2nd Apr 2015

Punk Rock wines

by Henry Jeffreys

I was watching a program about Irish rock music on BBC 4 the other night. The problem with these compilation shows is that in order to get to the Pogues you have to sit through the Boomtown Rats. Sure enough up popped Bob Geldof retelling the... Read more

 

2nd Apr 2015

The Great South African Syrah Tasting

by Tim Atkin

How good is South African Syrah? There are several people (me included) who believe that it’s the red grape best suited to the Cape’s range of soils and climates, but where does it sit in a world context? And is the question a little... Read more