Tim Atkin | Master of Wine

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31st Mar 2017

Ignoring the wine snobs

by Felicity Carter

When I was a music student back in the 1990s, a bomb went off in classical music. The world’s three greatest tenors – Plácido Domingo, Luciano Pavarotti and José Carreras (pictured) – had taken to singing together in football stadiums. To... Read more

 

20th Mar 2017

Rock n’ roll excess

by Matt Walls

When I listen to electro I crave Riesling. The precise polished perfection of the sound somehow recalls the technicolour citrus acidity of the... Read more

 

12th Mar 2017

Is meat really made for Malbec?

by Natasha Hughes

The wine trade loves a good shibboleth. Sauternes is the best match for foie gras, for instance. (Wrong, unless you’re into having your palate clagged up by an unctuous sweet wine that doesn’t have enough acidity to cleanse your palate after... Read more

 

12th Mar 2017

Making wine on the West Bank

by Anna Greenhous

Imagine a wine region where delays at checkpoints are a part of daily life and your land can be confiscated at any time for “security reasons”. Where daily life is made so unpredictable that it is hard to plan each day, let alone for the... Read more

 

7th Mar 2017

Can you mix wine and politics?

by Tim Atkin

“Stick to wine, Tim – you’re wasting time.” If you spend as many hours on social media channels as I do, then you get used to – and even rather enjoy - the odd spat. But this was different. The person who was advising me to keep my... Read more

 

6th Mar 2017

How the Russians are secretly destroying the wine business

by Ron Washam

Solid evidence has been slow in coming, but there is little doubt that over the past decade the Russian government, under the direction of Vladimir Putin, has been tampering with the wine business. The tampering has taken many different forms,... Read more

 

3rd Mar 2017

Tricky food and wine matches

by Natasha Hughes

I really shouldn’t admit this as I could be talking myself out of a job, but most food and wine matching comes down to basic common sense. You don’t have to be a genius to realise that heavy red wines work best with rich red meats, that the... Read more

 

28th Feb 2017

Message in a bottle

by Andrea Frost

It’s the lucky ones who find a message in the bottle. In his essay On Wine and Hashish, Charles Baudelaire writes of an old unknown... Read more

 

25th Feb 2017

Initiating the uninitiated

by Henry Jeffreys

Wine lists can be difficult for the uninitiated to understand. One restaurant in Los Angeles, Hatchet Hall, has taken this a step further: not only is their list incomprehensible to the... Read more

 

20th Feb 2017

New Zealand’s hothouse Syrah

by Matt Walls

In 1984, a man called Dr Alan Limmer was doing some work at a government viticultural research station on North Island, New Zealand. One day he heard it was about to be closed down due to lack of funds and the vineyards bulldozed. He raced over... Read more