Wines, spirits and the people who make them…
27.01.12

TOAST TO THE GREEN FAIRY

After having its ban officially lifted here in 2009, the controversial anise-flavoured spirit has found itself a dedicated home at Absinthe Artisan.
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27.01.12

COS AND EFFECT

Thanks to high-tech cellars and a move towards organic farming, Jean-Guillaume Prats, chief executive officer of Cos d’Estournel, has been able to refine the quality of his wines from his top Second Growth winery.
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30.12.11

TASTING A NEW CHAPTER

If there is one brand that has helped to reverse China’s once sullied reputation as a wine producer, it’s Li Demei. epicure finds out how a Ningxia winery managed to bag top honours at last year’s Decanter World Wine Awards.
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30.12.11

SAVOURING A BITTER MOMENT

Move over, speakeasy-style joints. Two new bars in New York show you can attract a serious drinking crowd with a single-minded focus on artisanal bitters and tequilas.
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01.12.11

KEEPING THE BUBBLES ALIVE

Maintaining its age old traditions of winemaking is what matters most to Pierre-Emmanuel Taittinger, president of Taittinger.
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01.12.11

VINTAGE BUBBLES

In 1998, divers discovered 2,000 bottles of the Heidsieck Monopole 1907 in the salvaged shipwreck of The Jonkoping, a Swedish shooner, sunk in the Baltic Sea in 1916.
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31.10.11

PULP FICTION IN A BOTTLE

It wouldn’t be far-fetched to say that Matt Gant aims to be the Quentin Tarantino of the Barossa wine industry. He shares how he is putting the fun back into grape appreciation.
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31.10.11

SIP AND SAMPLE

With 53 different kinds of wines by the glass at The Tastings Room, guests will have a field day sampling and picking their favourite quaffs, instead of having to purchase them by the bottle first.
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29.09.11

POLISHED GEM

The junmai daiginjyo is touted to be Japan’s highest polished sake.
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29.09.11

THE FANCY FARMER

Steve Smith, the director of wine at Craggy Range winery, is out to show everyone that New Zealand’s grape portfolio is more than just its Sauvignon Blanc.
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